Lesson Notes By Weeks and Term - Senior Secondary 3

Term – 2^nd Term

Week: 2

Class: Senior Secondary School 3

Age: 17 years

Duration: 40 minutes of 2 periods each

Date:       

Subject:      Food and Nutrition

Topic:-       Total quantities of all ingredients

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

1. Discuss the forms of ingredients and where they are recorded on the test papers

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 test interpretation	Students pay attention
STEP 2 EXPLANATION	She discusses what the Section B of the test paper entails	Students pay attention and participates
STEP 3 DEMONSTRATION	She discusses the different forms of ingredients and where they are recorded on the test papers	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.

TOTAL QUANTITIES OF ALL INGREDIENTS

In the section B of the test paper, is where the total ingredients are recorded as a checklist for the examiner.

 

There are two different types of foods

1. Dry stores: This refers to foods that have reduced moisture content and therefore do not spoil easily e.g dried maize, sugar, canned foods etc. All dry ingredients are listed under dry stores

2. Fresh foods

These are food items that have high moisture content and can easily decay e.g., meat, fish, chicken, eggs, vegetables etc. These are listed under fresh ingredients.

EVALUATION:    1. What does the section B of the test paper entail?

2. Discuss the different forms of food items and where they are recorded on the test paper.

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively