Lesson Notes By Weeks and Term - Senior Secondary 2

Budgeting II

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Term – 3rd Term

Week: 11

Class: Senior Secondary School 2

Age: 16 years

Duration: 40 minutes of 2 periods each

Date:       

Subject:      Food and Nutrition

Topic:-       Budgeting II

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

  1. Define food budgeting
  2. State the advantages and disadvantages of budgeting
  3. Discuss wise buying practices

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 budgeting

Students pay attention

STEP 2

EXPLANATION

She defines food budgeting. She states the advantages and disadvantages of budgeting

Students pay attention and participates

STEP 3

DEMONSTRATION

She discusses wise buying practices

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

FOOD BUDGETING

Food budgeting is the process of planning and preparing how the money allocated for food in the family budget is to be spent. This will enable the house wife provide a balance menu for the family. A food budget includes the list of all the food items to be purchased and the cost implication.

 

FACTORS TO CONSIDER WHEN BUDGETING FOR FOOD

  1. The amount allocated for food
  2. The taste of the various members of the family
  3. The nutritive requirement of the family as dictated by the composition of the family and their health
  4. The types of food in season
  5. Availabilty of substitutes to the various food stuffs and ingredients
  6. Storage facilities available in the house
  7. The relative price of commondities in different markets so as to know where they are cheapest
  8. The keeping quality of the foodstuffs.

 

BULK PURCHASING

Bulk purchasing is the practice of buying goods (including food) in large quantities with a view to storing them at home.

ADVANTAGES

  1. It is economical and saves money
  2. It saves time and energy
  3. It enables the homemaker to buy food in season.
  4. It is very useful for food management in large families
  5. It ensures that food is always in the house.

 

DISADVANTAGES

  1. It can take much of the family income and prevent purchase of other needed commodities.
  2. One kind of food purchased in bulk is monotonous to the family diet.
  3. Lack of proper storage and management of food can lead to wastage.
  4. Poor quality foodstuffs purchased in bulk will spoil in storage.

 

WISE BUYING PRACTICES

  1. Make a good shopping list
  2. Keep to the shopping list when buying
  3. Ensure that there are adequate storage facilities for the foodstuff to be purchased.
  4. Buy foods that are in season
  5. Judge the quality of food before buying
  6. Judge values of food before buying
  7. Make bulk purchases whenever possible
  8. Compare values and prices in different stores

 

EVALUATION:    1. Define food budgeting

  1. State three advantages and three disadvantages of budgeting
  2. Discuss wise buying practices

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively