f&n - year 9 (3 yr programme) v2

8/14/2019 F&N - YEAR 9 (3 Yr Programme) V2

1/16

TERM 1

WK TOPIC CONTENTLEARNING OUTCOMES

Students should be able to:

SUGGESTED

ACTIVITIESRESOURCES

1 Kitchenplanning

(a) Organisation of cooking

area and equipment.(b) Kitchen surfaces and

fittings.

organise cooking area andequipment;

plan a kitchen layout; identify different types of

kitchen surfaces and fittings.

1. Explanation and

discussion2. Evaluation:

Worksheets

Visual aids;

ICT;Handouts;Referencebooks.

2 Kitchenequipment

Choice, use and care of:(a) Large equipment.(b) Small equipment.

produce a checklist of usefulkitchen equipment;

choose wisely when buying; use and maintain them.

1. Explanation anddiscussion

2. Practical work: Care and

cleaning ofthe kitchen

3. Evaluation: Worksheets

Visual aids;ICT;Handouts;Referencebooks.

3 Food hygiene

(a) Personal hygiene.(b) Hygiene in the shops

and markets.(c) Food storage at home.(d) Refrigeration.(e) Kitchen hygiene.(f) Waste disposal.

explain the importance ofpersonal and kitchen hygiene inrelation to food handling;

store food correctly; dispose waste properly.


2. Practical work: Investigation Project



4 KitchensafetyFirst Aid

(a) Awareness of potentialdanger areas in thekitchen.

(b) Safety precautions.(c) Cuts, burns and scalds,

shock, electric shock,fainting.

identify the potential dangerareas in the kitchen and list outsafety precautions;

explain how to treat cuts, burnsand scalds, shock, electricshock and fainting.


2. Practical work:

Role play Talk Field trip



FOOD AND NUTRITION SPN 21 SCHEME OF WORK

YEAR 9 (3YR PROGRAMME)1


2/16



SUGGESTED

ACTIVITIES

RESOURCES

5 Nutrition

terms Nutrition

relatedproblems

(a)Diet(b) Balanced diet(c) Metabolism(d) Malnutrition/under

nutrition/ over nutrition(e) Deficiency diseases

explain the different nutritionterms and nutrition relatedproblems.


2. Practical work: Investigation

Project Talk

3. Evaluation:

Worksheets


6 Protein

(a) Functions and sources.

(b) High Biological Valueand Low BiologicalValue.

(c) Complementary protein.(d) Effects of heat.(e) Deficiency and excess

intake.

state the different functions and

list the main sources; describe the two types of

protein;

explain the termcomplementary protein;

explain the effects of heat onprotein;

describe the diseases related todeficiency and excess intake.

1. Explanation and

discussion2. Practical work: Mind-

mapping Role play


Visual aids;

ICT;Handouts;Referencebooks.

7 Carbohydrate

(a) Functions and sources.(b) Monosaccharide,

disaccharides andpolysaccharides.

(c) Effects of heat.(d) Deficiency and excess

intake.

state the different functions andlist the main sources;

describe the groups ofcarbohydrate;

explain the effect of heat onstarch and sugar;

describe the diseases related todeficiency and excess intake.


2. Practical work: Mind-

mapping Role play

3. Evaluation:

Worksheets

Visual aids;ICT;

Handouts;Referencebooks.




3/16

8 Fats (Lipids)

(a) Functions and sources.(b) Types.(c) Essential Fatty Acids

(EFA).(d) Effects of heat.(e) Deficiency and excess

intake.

state the different functions andlist the main sources;

describe the types of fattyacids;

explain Essential Fatty Acids; explain the effect of heat on

lipids; describe the diseases related to

deficiency and excess intake.


2. Practical work:

Mind-mapping

Role play





SUGGESTED

ACTIVITIESRESOURCES

9

Energy value offood

(a) Uses of energy in the body.(b) Foods that supply energy.(c) Measurement of energy.

(d) Factors affecting energyrequirement.(e) Effects of cooking on energy

values.(f) Recommended Daily Dietary

Allowances (RDDA).

state the uses of energy in the body;

list the types of food that supplyenergy;

state the energy value of macro-nutrients;

explain the factors that affect energyrequirements;

explain the effects of cooking on

energy values;

apply Recommended Daily DietaryAllowances (RDDA) to daily nutrientintake.


2. Practical work: Brainstorming


Visual aids;ICT;Handouts;Reference books.

10/11 TESTS AND EXAMS

TERM 1 BREAK




4/16

TERM 2



SUGGESTED

ACTIVITIESRESOURCES

1&2

Vitamins

Water soluble and fatsoluble vitamins:(a) Functions and sources.(b) Types.(c) Deficiency and excess

intake.

name the types and list themain sources; state their functions;

explain nutrition relatedproblems.

1. Explanation anddiscussion2. Practical work:

Role play Mind-mapping



Minerals

(a) Functions and sourcesof calcium, phosphorus,iron, sodium chloride,chlorine, iodine,fluorine, potassium.

(b) Deficiency and excess

intake.

3Water

Dietary Fibre(NSP)

(a) Functions and sources.(b) Nutrition related

problems.

state the functions and list themain sources;

explain nutrition relatedproblems.


2. Practical work: Mind-mapping





5/16

Role play Project


4

Beverages

Milk

(a) Definition.(b) Types, nutritive value

and uses.(c) Suggested recipes.

(a) Types, nutritive valueand uses.

(b) Importance in the diet.(c) Causes of spoilage.(d) Heat treatment of milk.(e) Milk products.(f) Storage.(g) Suggested recipes.

define beverages; list the types and state the

nutritive value and uses.

list the types and state thenutritive value and uses;

explain the causes of spoilageand how to store it;

describe the heat treatment;

demonstrate cooking skills.


2. Demonstration/practical work: Cookery

practical Project Mind-mapping

Compilation ofrecipes

3. Evaluation: Worksheets Assessment

Visual aids;ICT;




SUGGESTED

ACTIVITIESRESOURCES

5 Cheese (a) Types, nutritive valueand uses.

(b) Manufacture.(c) Effects of heat.(d) Suggested recipes.


describe the manufacture; explain the effect of heat;




practical

Group work Project


3. Evaluation: Sensory

Worksheets Assessment





6/16

6 Eggs

(e) Types, nutritive valueand uses.

(f) Manufacture.(g) Effects of heat.(h) Suggested recipes.


describe the manufacture;

explain the effect of heat; demonstrate cooking skills.


5. Demonstration/practical work:

Cookery

practical Group work

Project Compilation of

recipes6. Evaluation:

Sensory Worksheets

Assessment


7 Raisingagents(a)Uses.(b) Action of a raising agent

during baking.(c) Categories.

state the uses; explain the action of a raising

agent during baking;

1. Explanation anddiscussion.2. Demonstration/pra

ctical work:




SUGGESTED

ACTIVITIESRESOURCES

list the categoriesand explain their action inmixtures.

Cookerypractical



8&

Cake Making Rubbing-

in Creaming

(a) Main ingredientsand basic proportion.(b) Methods andsteps in making.

list the ingredients andstate the basic proportions;

explain the methods andsteps in making;



Visual aids;ICT;Handouts;Reference




7/16

9

OneStage (All-in-one)method

(c) Rules whenmaking cakes.(d) Test forcookness.(e) Faults.(f) Suggestedrecipes.

explain the rules and faults; test if the cake is cooked;

develop skills in cakemaking.

CookeryPractical.

Project Field trip Compilation of

recipes



books.

10/11

TESTS AND EXAMS

TERM 2 BREAK

TERM 3

WK TOPIC CONTENT LEARNING OUTCOMESStudents should be able to:

SUGGESTEDACTIVITIES

RESOURCES

1 TimePlanning (a) Choices of dishes.(b) Order of work.(c) Marketing list.

choose the correct dishesaccording to specificrequirements;


2. Practical work:





8/16

write time plan andmarketing list in 1 hours O Level format;

Brainstorming Write a time

plan

books.

2

HeatTransference

Conduction

Convection

Radiation

(a) Reasons for cookingfood.

(b) Definition.

list the reasons for cookingfood;

explain the differentmethods of heattransference.

1. Discussion andexplanation


Experiment3. Evaluation:

Worksheets

Visual aids;ICT;


3

Methods ofdry heat

cooking Baking

Roasting Grilling

(a) Definition.(b) Advantages and

disadvantages.(c) Suggested recipes.

define the dry heat methodsof cooking;

state their advantages anddisadvantages;




practical Compilation of


Sensory Worksheets


4

Methods ofmoist heatcooking Boiling Steaming

Braising


disadvantages.(c) Suggested recipes.

define the moist heatmethods of cooking;






books.



SUGGESTED

ACTIVITIESRESOURCES




9/16

Pressurecooking

Poaching

Cookerypractical



Worksheets

5

Types offrying

Dry Stir fry Saut Shallow

Deep


disadvantages.(c) Important points when

frying.(d) Suggested recipes.

define the different types offrying;


list important points whenfrying;


1. Explanation anddiscussion.

2. Demonstration/Practical work:

Cookerypractical

Brainstorming


3. Evaluation: Sensory Worksheets Assessment


Fats and Oils

(a) Properties and uses.

(b) Effect of heat.(c) Types.(d) Storage and rancidity.

list the types and state the

uses; explain the effects of heat;


6 Cereals Rice

Wheat

(a) Definition andimportance.

(b) Types and uses.(c) Structure and nutritive

value of a cereal grain.(d) Rice and rice products

and their uses.

(e) Wheat and wheatproducts and their uses.

(f) Storage.(g) Suggested recipes.

define and state theimportance of cereals;

list the types of cereals; draw and label the structure

and state the nutritive valueof a cereal grain;

list rice and wheat productsand their uses;




Practical Illustration Compilation of


Sensory






10/16


SUGGESTEDACTIVITIES

RESOURCES

7Seafood

Fish Shellfish

(a) Classification and types.(b) Nutritive value.(c) Choice and storage.(d) Methods of preparation

and cooking.(e) Effects of heat.(f) Preservation.(g) Suggested recipes.

classify and list the types ofseafood;

state the nutritive value; choose and store fresh

seafood; explain the effects of heat; demonstrate cooking skills.



Practical Compilation of


Sensory Worksheets


8

Vegetables

(a) Classification and types.(b) Nutritive value.(c) Choice and storage.(d) Effects of heat and

methods of cooking.(e) Preserving nutritive

value.(f) Suggested recipes.

classify and list the types; state the nutritive value; choose and store; explain the effects of heat; preserve the nutritive value

during preparation andcooking;



2. Demonstration/Practical work; Cookery

Practical Compilation of

recipes Visit

3. Evaluation:

Sensory Worksheets


Fruits(a) Classification and types.(b) Nutritive value and

importance in the diet.(c) Uses, choice and

storage.(d) Suggested recipes.

classify and list the types; state the nutritive value and

its importance in the diet; list the uses of fruits; choose and store fresh fruits; demonstrate cooking skills.




11/16

9DietaryGuidelines Meal

Planning

(a) Factors affecting foodrequirements

(b) Planning and servingfamily meals.

(c) Meals for all ages andoccupations.

(d) Suggested recipes.

state the factors affectingfood requirements;

plan, cook and serve abalanced family meal.



CookeryPractical

Dietary habitsurvey



WK TOPIC CONTENT LEARNING OUTCOMESStudents should be able to: SUGGESTEDACTIVITIES RESOURCES

9 3. Evaluation: Sensory Worksheets

Attractivepresentation offood

Uses ofherbs,spicesandgarnishes

(a) Factors affecting foodpresentation.

(a) Types and uses.(b) Suitable garnishes and

decorations, and theirpreparation.

explain the factors affectingfood presentation.

prepare and use suitablegarnishes and decoration.




12/16

10/

11TESTS AND EXAMS

TERM 3 BREAK

TERM 4


SUGGESTEDACTIVITIES

RESOURCES




13/16

1 TimePlanning

Review:(a) Choices of dishes.(b) Order of work.(c) Marketing list.

choose the correct dishesaccording to specificrequirements;

write time plan andmarketing list in 1 hours O Level format;

complete the practical test in2 hours.


2. Practical work:

Brainstorming Write a time

plan

Cookerypractical


2

&3

Digestion and

absorption

(a) The alimentary canal.(b) Enzymes and digestive

juices(c) The digestion and

absorption of protein,carbohydrate and fats.

(d) Functions of the liver.

identify the organs in thedigestive system;

identify the enzymes anddigestive juices in thedigestive system and statetheir functions;

explain the digestion andabsorption of macro

nutrients; explain the functions of the

liver.


2. Practical work Label the

alimentarycanal

Make atable/chart on

the digestiveenzymes and

juices; andtheir functions

3. Evaluation Worksheets

Assessment


4 COOKERY PRACTICAL TEST

51

REVISION/EXAMINATIONS




14/16

1

SUGGESTED RESOURCES

NO. TITLE AUTHOR PUBLISHER ISBN

1 Food and Nutrition Anita Tull Oxford 019 832766 8019 832768 4019 832793 5

2 Towards Understanding Food and Cooking Allan Cameron, EthelChong

Federal Publications 9971 4 0217 3

3 Food and Nutrition O Level Tess Sullivan Stamford Press Pte Ltd. 981 218 060 5

4 Food Facts Delia Clarke, ElizabethHerbert

Nleson 017 438542 0

5 Manual of Nutrition MAFF HMSO

6 The Science of Food: An Introduction toFood Science, Nutrition and Microbiology

P.M. Gaman, K.B.Sherrington

Pergamon

7 Food Tables & Labelling Dr. D.A. Bender, Prof. A.E.Bender

Oxford 019 832724 2

8 All About Food Helen McGrath Oxford 019 832767 6

9 Finding out about Food Jenny Ridgewell Oxford 019 832716 1

10 Examining Food and Nutrition Jenny Ridgewell Heinemann 0 435 42058 5




15/16

11 Home Economics and Food and Technology Elaine Prisk, Lynn Rogersand Miriam Staddon

Harper Collins Publisher




16/16

SUGGESTED WEBSITES

www.nutrition.org.uk

www.foodafactoflife.org.uk

www.food.gov.uk

www.eatwell.gov.uk

www.foodtech.org.uk

www.exploratorium.org.uk

www.flourandgrain.com

www.cheeseboard.co.uk

www.britishpotatoes.co.uk

www.foodlink.org.uk

www.bmesonline.org.uk

16
http://www.nutrition.org.uk/http://www.foodafactoflife.org.uk/http://www.food.gov.uk/http://www.eatwell.gov.uk/http://www.foodtech.org.uk/http://www.exploratorium.org.uk/http://www.flourandgrain.com/http://www.cheeseboard.co.uk/http://www.britishpotatoes.co.uk/http://www.foodlink.org.uk/http://www.bmesonline.org.uk/http://www.nutrition.org.uk/http://www.foodafactoflife.org.uk/http://www.food.gov.uk/http://www.eatwell.gov.uk/http://www.foodtech.org.uk/http://www.exploratorium.org.uk/http://www.flourandgrain.com/http://www.cheeseboard.co.uk/http://www.britishpotatoes.co.uk/http://www.foodlink.org.uk/http://www.bmesonline.org.uk/

f&n - year 9 (3 yr programme) v2

Documents