Lesson Notes By Weeks and Term - Senior Secondary School 1

SUBJECT: FOOD AND NUTRITION

CLASS:  SS 1

DATE:

TERM: 3rd TERM

 
WEEK 1

TOPIC: VEGETABLES.

CONTENT:

• Definition Vegetables
• Classification of vegetables
• Nutritive value of vegetables
• Factors to consider when choosing vegetables
• Definition and classification of fruit
• Nutritive value of fruits
• Factors to consider when choosing fruits.
• Effects of cooking on fruits.                       

DEFINITION OF VEGETABLES

        Vegetables can be define as an edible part of cultivated plants. It could be in roots, leaves, or flower. It is one of the seasonal and perishable foodstuff

CLASSIFICATION OF VEGETABLES

1.a Roots e.g. carrots,

1. Tubers e.g. potatoes

2.a Green leaves e.g. water leaves, spinach, lettuce etc 

1. Swollen leaves i.e. bulbs e.g. onions
2.   Miscellaneous vegetables e.g. cucumber, pumpkins, okra, garden-egg etc. 

NUTRITIVE VALUE OF VEGETABLES

Vegetables, especially the leafy part contain vitamin c, vitamin b-complex and it is rich in carotene. Vegetables add bulk to the fences and ease defecating. It also serve as a mild laxative. Vegetable is a source of minerals such as calcium, iron sodium, etc. Vegetables are low in energy , fat, and carbohydrates and protein, hence they should be complemented with other sources.

FACTORS TO CONSIDER WHEN CHOOSING VEGETABLES     

LEAFY-VEGETABLES;

1. The colour should be attractive.
2. They should be free from insect attack. 
3. The leaves should not drop when the bunch is shaken. 

MISCELLANEOUSVEGETABLES;

1. They should not be over-ripe.
2. Should be free from insect bites/attack.
3. They should be fresh and firm.

ROOT VEGETABLES;

1. They should be free from soil.
2. Skin should be smooth, and firm.
3. It should be free from bruises and from any sign of decay.

REASONS FOR COOKING VEGETABLES

1. To make them more digestible.
2. To make them palatable and appetizing.

EFFECT OF HEAT ON VEGETABLES.

1. The cellulose cell walls are softens.
2. Starch grains swell and burst.
3. Vitamins and soluble minerals are leached out in boiling water.
4. The vitamin c is destroy in the prolonged cooking.
5. Vitamin A is destroyed under pressure cooking.

METHODS OF COOKING VEGETABLES

          Vegetables can be cooked with the following methods;-

Boiling, frying, roasting, or steaming.

PRECAUTIONS AND STEPS TO BE TAKEN WHEN COOKING VEGETABLES

1. Root vegetables should be boiled gently to prevent them from breaking up.
2. Avoid using iron pot in cooking root vegetables to avoid discolouration.
3. Peeled ones should be soaked in salted water to prevent discolouration.
4. Remove the vegetables from water immediately after cooking.
5. Peeling of vegetables should be done very carefully and thinly to prevent loss of the edible part.
6. Avoid over-cooking vegetables in stews and soups.
7. Wash leaves well several times without breaking so as to remove soil and other dirts.

EVALUATION

1. Define vegetables.
2. State (2) factors to consider when choosing root vegetables. 

DEFINITION OF FRUITS.

       Fruits are one of the edible seed of a tree .It is a very important foodstuffs to human beings.

CLASSIFICATION OF FRUITS.

        Fruits are classified into fresh fruits and dried fruits 

  Fresh fruits includes;- (i) soft fruits like banana, berries, guavas etc. 

                                         (ii) hard fruits are apples, mangoes, pears etc.

                                        (iii) citrus e.g. oranges, lemons, grapefruits,etc

Dried fruits e.g. figs, apricots, prunes etc  

        NUTRITVE VALUE OF FRUITS

       The major nutrient in fruits is ascorbic acid..It also contain carbohydrate in form of sugar,

 cellulose, and starch. Most fruits contain pectin and small quantities of carotene and the B group of vitamins. Fruits has little or no protein and fats.

        Ripe fruits contain no starch as they have been converted to sugar. They chief sugar found in fruits are fructose and glucose. Fruits provide little mineral salts and organic acids .These acids are responsible for the sourness of unripe fruits. Some acids present in fruit are citric, oxalic, tartaric etc. 

FACTORS TO CONSIDER WHEN CHOOSING FRUITS

1. They must be fresh.
2. They must be free from insect infestation.
3. They must not be an over-ripe fruits.
4. They must be firm to touch.

EFFECT OF COOKING ON FRUITS

1. Cooking destroys bacteria which may be present in the fruits.
2. Pectin necessary for the setting of jams and jellies is released.
3. The vitamin C content is destroy in prolonged cooking.
4. The cellulose is softer and more digestible. 

EVALUATION

1. Define fruit. 
2. State (3) factors to consider when choosing fruit.

READING ASSIGNMENT;-

Topic- fruit and vegetables; Foods and nutrition  for SS1-3 by Olusanya and others 

pgs 53-55,61-63

WEEKEND ASSIGNMENT;

1. Fruits are classified into-------and --------fruits (a)fresh and dried (b)hard and dried (c)hard and fresh
2. Ripe fruit contains no starch (a)yes (b)no (c)all above.
3. ………… is one of the chief sugars found in fruits (a)oxalic (b)sucrose (c)fructose.
4. Vegetables does not add bulk to the fences (a)false  (b)true (c)a & b .
5. Vegetables contain fat carbohydrate (a)true (b)false (c)all above.

Theory

1. State (2) reasons why vegetables should be cooked.
2. Explain (3) factors to consider when choosing fruits