Education resource centre

1. 
   Sources of consumer information.
   
2. 
   Use of consumer information.
   
3. 
   Consumer agents meaning and types
   

4. 
   Functions of consumer agents.
   

1. 
   Discuss sources of consumer information and give appropriate assignment.
   

2. 
   Instructional Resources: chart
   

1. 
   Types of consumer legislation and agencies SON (standard organization of Nigeria), price control- board, the food and drug department (NAFDAC), Price Intelligence Agency and Post Office.
   
2. 
   Functions of Consumer Agencies and legislations
   
3. 
   Regulations of agencies.
   

1. 
   Explain the various consumer agencies / regulations and their functions.
   

Instructional Resources : chart

1. 
   Meaning of time management and time planning.
   
2. 
   Time as a resource material.
   
3. 
   Pattern of time use.
   
4. 
   Guidelines for time management.
   

1. 
   Explain the process of time management.
   

Instructional Resources: charts.

1. 
   Steps in making time plan.
   
2. 
   Make a time plan for a given activity.
   
3. 
   Factors that affect or hinder the use of time plan e.g. accident, interruption.
   

1. 
   Gives illustration of good
   

Students: Listen to teacher’s explanations and questions.

Instructional Resources: charts.

1. 
   Identification of sewing equipment and tools.
   
2. 
   Classification
   
3. 
   Uses of sewing tools .
   
4. 
   Guidelines for using sewing equipment and tools.
   
5. 
   Guidelines for care.
   

1. 
   Display sewing machine and sewing tools and the uses of each sewing tools.
   

Instructional resources : 1-Real object

2-Charts.

1. 
   Processes involved in sewing.
   
2. 
   Temporary stitches.
   
3. 
   Permanent stitches.
   

1. 
   Guides students on how to differentiate between temporary and permanent stitches.
   

Instructional Resources: pieces of materials thread and needles.

1. 
   Practical (sewing of simple household articles e.g. apron, pillow cases, bed sheets, dresses, etc
   

1. 
   Album of basic processes.
   

Instructional Resources: thread and needles.

1. 
   Darning an article .
   
2. 
   Patching an article.
   
3. 
   Repair of zippers, button holes, elastic, household articles.
   

1. 
   Explains different methods used to repair and renovate some clothes and household articles.
   

1. 
   Patching an article and repair of zippers, buttonholes, elastic, household articles (continued).
   
2. 
   Practical on how to repair and renovate some clothes and household articles e.g. zips, buttons and button holes, patch and darn some articles.
   

1. 
   Demonstrate how to repair and renovate some articles e.g. zips, buttons and buttonholes, patch and darn some articles and also supervises students practices.
   

Instructional Resources: fabric with cuts (woven), cloth with spoilt zippers etc.

1. 
   Simple home maintenance and repairs.
   
2. 
   Types e.g. blocked gutters and sinks/ wash hand basins, replacing electric bulbs, socket.
   
3. 
   Importance.
   
4. 
   Performance.
   

1. 
   Discusses on simple home maintenance and repair and also carry out the repairs
   

Instructional Resources: Pictures, toolbox, other objects.

1. 
   Types of maintenance e.g. wash hand basins, replacing electric bulbs.
   
2. 
   Importance of home maintenance (continued).
   

1. 
   Discuss on simple home maintenance and repairs.
   

Listen attentively.

Instructional Resources: Pictures, toolbox, other objects.

1. 
   Importance of home repair and maintenance.
   

2. 
   Discuss on importance of home repair and maintenance.
   

Listen attentively and ask questions.

Instructional Resources: Toolbox, other objects.

• 
  Definition of Nutrition
  
• 
  Importance of human nutrition e.g. maintenance good health
  
• 
  Factors affecting foods and Nutrition e.g. availability of foods; income, food in season, ignorance, storage/preservation facilities etc
  
• 
  Advantages and Disadvantages of preservation
  

- Leads the discussion on the definition of Nutrition, it’s importance and factors affecting food Nutrition

- Write out the storage facilities available

- Practical work on preservation

- Participate in the discussion

- Write down the chalk/white board summary in their note books

- Submit notes for necessary correction.

- Pictures on flipchart of well nourished individuals and families

- Pictures on flipcharts of malnourished individuals and families

• 
  List the careers of study in foods and nutrition e.g. Teaching
  
• 
  Dietetics
  
• 
  Hotel and catering management
  
• 
  Community Nutrition etc
  
• 
  Relationship between foods and Nutrition and other subjects e.g. Agriculture, Biology, Chemistry etc
  

- Leads the discussion on the career of study in foods and Nutrition.

- Draws a chart on the careers associated with foods and Nutrition

- Makes a list of subjects related to foods and Nutrition

- Draw the chart on foods and Nutrition careers

- Express desirable interest on any of the careers

Instructional Materials:

- Charts on careers on Foods and Nutrition

- Gender sensitive photograph on foods and Nutrition related careers e.g. chef etc

• 
  Setting up restaurant
  
• 
  Restaurant personnel/safety and hygiene
  
• 
  Equipment available
  
• 
  A visit to a standard restaurant
  

- Plan an excursion to a standard restaurant

- Practice work on hygiene

- Make a list of restaurant equipment

- Write an application for job based on chosen career

- Charts on restaurant personnel and equipment

• 
  Definition of food
  
• 
  Classes of food nutrients
  
• 
  Foods in the locality ( local food/staff)
  

- Discussion on food in the locality, classes of foods

- List some local food items

Students :

- Make a chart showing various food items in the locality

- Samples of various food stuffs

• 
  Classification of food
  
• 
  Sources of food
  
• 
  Functions of food
  

- Using a food table, give the classes, sources and functions of foods

- Arrange the foodstuffs according to their nutrients (Food groups)

- Charts showing class, source and functions of food

• 
  Types and chemical structure
  
• 
  Functions, sources
  
• 
  Digestion and absorption
  
• 
  Metabolism and dietary deficiency
  

- Display foods containing carbohydrate and explains the digestion of carbohydrates

- Discuss the deficiency of fats and oil

Students :

- Identify the food stuffs on display

- Arrange the food stuffs according to their nutrients

- Participate in the discussion

- A chart showing various food items

- A chart showing foodstuffs, nutrients and their functions

• 
  Types and sources
  
• 
  Functions
  
• 
  Digestion and absorption
  
• 
  Metabolism and dietary deficiency
  

• 
  Types and sources
  
• 
  Functions
  
• 
  Digestion and absorption
  
• 
  Metabolism and dietary deficiency
  

• 
  Measurements, units and accuracy (use of scale, cups, tins, bottles and measuring spoons)
  
• 
  Practical on the use of measuring equipment
  

• 
  Measurements, units and accuracy( use of scale, cups, tins, bottles and measuring spoons)
  
• 
  Practical on the use of measuring equipment
  

- Demonstrates weighing some food stuffs

- Stress the importance of accurate measurement in weighing food stuffs

Students :

- Practice weighing foodstuffs

- Record the weight of the measured foodstuffs

Instructional Materials :

- Various foodstuffs

- Weighing scale, graduated measuring cups, milk tins, bottles, spoons etc

• 
  Action of heat on various food nutrients
  
• 
  Test for food nutrients
  
• 
  Protein
  
• 
  Carbohydrates
  
• 
  Fats and oil
  

- Demonstrate the test for ; protein , carbohydrate etc

- Observe the demonstrations and record their observations

- Raw samples of various food stuff.

• 
  Meaning of digestion
  
• 
  Definition of absorption and metabolic terms e.g. Enzymes, absorption etc
  
• 
  Digestion and absorption of nutrient ( carbohydrates, protein etc) in the mouth and stomach
  

- Defines “Digestion, absorption and metabolic terms.

- Discussion on the digestive processes in the mouth, esophagus, stomach

Students :

- Participate in the discussion

- Copy the digestive process summary on the chart

Instructional Materials :

A chart showing a summary of digestive process

• 
  Functions of enzymes e.g. ptyalin, amylase, hypsin etc
  
• 
  The role of water in digestion and absorption.
  

- Write down the chalk/white board summary in their note books

A chart showing a summary of digestive process

• 
  Definition of reproductive health
  
• 
  Identification of male and female organs
  
• 
  Functions of the parts
  

- Discussion on reproductive health , explanation on male and female organs

- Participate in the discussion

Chart showing male and female reproductive organs

• 
  The relationship between nutrition and reproductive health
  
• 
  Dietary deficiency diseases, e.g. kwashiorkor, obesity, marasmus etc
  

- Discussion on the relationship between nutrition and reproductive health

- Point at the parts on the chart

- Chart showing food that enhances reproductive health

• 
  Sign and symptoms, causes of dietary deficiency diseases
  

- Discussion on the dietary deficiency diseases, including signs, symptoms and causes/cure.

- Describe the pictures on display

- Pictures of obese persons, kwashiorkor children

• 
  Kitchen plans – Types of kitchen (Modern and Traditional)
  
• 
  Selection, uses and care of kitchen equipment.
  
• 
  Factors to consider in choosing kitchen equipment e.g. Affordability, need for equipment
  

- Explains different types of kitchen.

- Discusses the election, uses and care of kitchen equipment and fools

- List factors to consider when purchasing kitchen equipment

- Participate in the discussion on kitchen plans

- Charts showing kitchen layouts

• 
  Use of different cleaning agent and abrasives(Commercial and local) e.g. Vim, eggshell, fine sand, paw-paw leaves, etc
  
• 
  Practical on local Cleaning Agents.
  

- Demonstration of the cleaning of the kitchen equipment using local/commercial cleaning agents

- Practice cleaning some kitchen equipment

- Display of abrasive local and commercial

• 
  Methods of handling kitchen equipment properly
  
• 
  Reasons for maintaining safety in the kitchen.
  
• 
  Kitchen waste and disposal measures
  

- Labels the kitchen equipment and tools on display

- Highlights the importance of kitchen hygiene

Students :

- Identify the kitchen equipment on display

- Display of kitchen equipment and tools.

• 
  Kitchen pests
  
• 
  Preventive measures e.g. fumigation
  
• 
  Netting of doors and windows- regular cleaning.
  
• 
  Rules for personal hygiene.
  

- Practical work on cleaning of the kitchen

- Observe the demonstration on cleaning of the kitchen

- Chart showing kitchen fumigants and cleaning equipment

• 
  Content and use of First -Aid box
  

- Demonstrates the treatment of a minor cut or burn using some items from the First –Aid box

- Role-play a fall with a cut on student leg and administer treatment from a First-Aid box.

- First- Aid box