Lesson Notes By Weeks and Term - Senior Secondary 2

Convenience foods

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Term – 3rd Term

Week: 1

Class: Senior Secondary School 2

Age: 16 years

Duration: 40 minutes of 2 periods each

Date:       

Subject:      Food and Nutrition

Topic:-       Convenience foods

SPECIFIC OBJECTIVES: At the end of the lesson, pupils should be able to:            

  1. Define convenience foods
  2. Mention and explain the types of convenience foods
  3. Outline the factors to consider when choosing convenience foods
  4. State the advantages and disadvantages of convenience foods

INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers, demonstration, videos from source

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures

INSTRUCTIONAL PROCEDURES

PERIOD 1-2

PRESENTATION

TEACHER’S ACTIVITY

STUDENT’S ACTIVITY

STEP 1

INTRODUCTION

The teacher reviews the previous lesson on special nutritional needs

Students pay attention

STEP 2

EXPLANATION

She defines convenience foods. She mentions and explains the types of convenience foods

Students pay attention and participates

STEP 3

DEMONSTRATION

She outlines the factors to consider when choosing convenience foods. She states the advantages and disadvantages of convenience foods

Students pay attention and participate

STEP 4

NOTE TAKING

The teacher writes a summarized note on the board

The students copy the note in their books

 

NOTE

CONVENIENCE FOODS

Convenience foods are prepared food that have been preserved or

processed to reduce or eliminate the time of preparation and cooking that

may be required. They are answer for the busy home maker who wishes to

prepare a meal quickly. Some of these foods are pre cooked and need only

to be heated before serving; they are usually sold in packets tin and bottles.

Fruits, vegetables, meat, fish and cereals are available in convenience

form.

 

TYPES OF CONVENIENCE FOODS

  1. QUICK- FROZEN FOODS: These are food already cleaned, trimmed and then kept in a frozen condition e. g. meat, pies, poultry fish, cutlets, fillets, fish cakes and fish fingers.
  2. CANNED FOODS: These are foods that have been subjected to some processing and then hermitically sealed in cans e. g. sardines, corn beef, tomato purees, milk etc.
  3. DEHYDRATED FOODS: These are foods in which the moisture content has been drastically reduced e. g. potato flakes, soups, sauces (sweet and savory) instant tea, coffee and chocolate.
  4. PACKED FOODS: These are foods in which the moisture content has been drastically usually at the final stage of consumption and need no further cooking e. g. sand-wishes, ready cooked cereals, Cakes and biscuits etc.

 

USES OF CONVENIENCE FOODS

  1. Some of them are used as a main dish.
  2. They are used as flavouring.
  3. They are used to improve the nutritive quality of the food.

 

FACTORS TO CONSIDER WHEN SELECTING CONVENIENCE FOOD

  1. It should suit the occasion intended for.
  2. Consider the storage facilities available.
  3. Avoid buying fake products.
  4. The cost must be considered.
  5. Check expiry date.

ADVANTAGES OF CONVENIENCE FOODS

  1. It saves time and energy.
  2. It is easy to carry about.
  3. It is a good choice for an inexperienced cook.
  4. It saves the house wife embarrassment when an unexpected visitor arrives.
  5. It is available in or out of season.
  6. It is easy for the house wife to store and handle.
  7. It makes cooking faster.

DISADVANTAGES OF CONVENIENCE FOODS

  1. Some of them are very expensive.
  2. Some of the nutrients may have been destroyed by the processing method.

 

EVALUATION:    1. Define convenience foods

  1. Mention and explain the types of convenience foods
  2. Outline five factors to consider when choosing convenience foods
  3. State two advantages and two disadvantages of convenience foods

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively