f&n - year 9 (2 yr programme) v2

8/14/2019 F&N - YEAR 9 (2 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 and

equipment; plan a kitchen layout;

identify different types ofkitchen 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

Project3. Evaluation:

Worksheets


4 KitchensafetyFirst Aid

(a) Awareness of potential

danger areas in thekitchen.(b) Safety precautions.(c) Cuts, burns and scalds,

shock, electric shock,fainting.

identify the potential danger

areas in the kitchen and list outsafety precautions; explain how to treat cuts, burns

and scalds, shock, electricshock and fainting.

1. Explanation and

discussion2. Practical work:

Role play

Talk

Field trip3. Evaluation:

Visual aids;


FOOD AND NUTRITION SPN 21 SCHEME OF WORK

YEAR 9 (2YR PROGRAMME)1


2/16

Worksheets



SUGGESTED

ACTIVITIESRESOURCES

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.

1. Explanation and

discussion2. Practical work:

Investigation Project Talk


Visual aids;


6 Protein

(a) Functions and sources.(b) High Biological Value

and Low Biological

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

intake.

state the different functions andlist the main sources;

describe the two types of

protein; explain the term

complementary protein;

explain the effects of heat onprotein;

describe the diseases related todeficiency and excess intake.


2. Practical work:

Mind-mapping

Role play3. Evaluation:

Worksheets

Visual aids;ICT;Handouts;

Referencebooks.

7Carbohydrate

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

disaccharides andpolysaccharides.

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

intake.


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;Reference

books.




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.


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

3. Evaluation:

Worksheets




SUGGESTED

ACTIVITIESRESOURCES

9 Energy valueof food

(a) Uses of energy in thebody.

(b) Foods that supplyenergy.

(c) Measurement ofenergy.

(d) Factors affectingenergy requirement.

(e) Effects of cooking onenergy values.

(f) Recommended DailyDietary Allowances(RDDA).

state the uses of energy in thebody;

list the types of food thatsupply energy;

state the energy value of

macro-nutrients; explain the factors that affect

energy requirements;

explain the effects of cookingon energy values;

apply Recommended DailyDietary Allowances (RDDA) todaily nutrient intake.


2. Practical work: Brainstormin

g



10/

11TESTS AND EXAMS

TERM 1 BREAK




4/16




5/16

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 related

problems.


2. Practical work: Role play Mind-mapping

3. Evaluation:

Worksheets

Visual aids;ICT;

Handouts;Referencebooks.

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 Role play Project






6/16

4 Beverages

(a) Definition.(b) Types, nutritivevalue and uses.(c) Suggestedrecipes.

define beverages; list the types and state the

nutritive value and uses.


2. Demonstration/practical work:

Cookerypractical

Project Mind-mapping




SUGGESTED

ACTIVITIESRESOURCES

4 Milk

(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.

list the types andstate the nutritive value anduses; explain the causes ofspoilage and how to store it;

describe the heattreatment;

demonstrate cookingskills.

Compilation ofrecipes

3. Evaluation: Worksheets Assessment

5 Cheese (a) Types, nutritive valueand uses.

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

list the types and state thenutritive value and uses;

describe the manufacture; explain the effect of heat;

demonstrate cooking skills.


2. Demonstration/practical work: Cookery

practical Group work

Project Compilation of

recipes3. Evaluation:

Sensory Worksheets





7/16

Assessment

6 Eggs

(e) Types, nutritive valueand uses.

(f) Manufacture.(g) Effects of heat.

(h) Suggested recipes.

list the types and state thenutritive value and uses;

describe the manufacture;

explain the effect of heat;




Cookerypractical

Group work Project


Visual aids;ICT;Handouts;Reference

books.



SUGGESTED

ACTIVITIESRESOURCES

66. Evaluation:

Sensory

Worksheets Assessment




8/16

7 Raisingagents

(a) Uses.(b) Action of araising agent duringbaking.(c) Categories.

state the uses; explain the action of a

raising agent during baking; list the categories and

explain their action inmixtures.

1. Explanation anddiscussion.


Cookerypractical


3. Evaluation:

Worksheets


8

&9

Cake Making Rubbing-

in Creaming

OneStage (All-in-one)method

(a) Mainingredients and basicproportion.(b) Methods andsteps in making.(c) Rules whenmaking cakes.

(d) Test forcookness.(e) Faults.(f) Suggestedrecipes.

list the ingredients and statethe basic proportions;

explain the methods andsteps in making;

explain the rules and faults;

test if the cake is cooked;

develop skills in cakemaking.



Practical.

Project Field trip Compilation of


Sensory

Worksheets Assessment


10/

11

TESTS AND EXAMS

TERM 2 BREAK

TERM THREE

WK TOPIC CONTENT LEARNING OUTCOMES SUGGESTED RESOURCES




9/16

Students should be able to: ACTIVITIES

1 Time Planning

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

choose the correct dishesaccording to specificrequirements;

write time plan and marketinglist in 1 hours O Level

format;


2. Practical work: Brainstorming Write a time

plan


2

HeatTransference

Conduction

Convection

Radiation

(a) Reasons for cookingfood.

(b) Definition.

list the reasons for cookingfood;

explain the different methodsof heat transference.

1. Discussion andexplanation


Experiment3. Evaluation:

Worksheets


3

Methods ofdry heatcooking

Baking Roasting Grilling

(a) Definition.

(b) Advantages anddisadvantages.(c) Suggested recipes.

define the dry heat methods

of cooking; state their advantages and

disadvantages; demonstrate cooking skills.

1. Discussion and

explanation2. Demonstration/practical work: Cookery

practical Compilation of


Sensory

Worksheets

Visual aids;


4Methods of

moist heatcooking Boiling

Steaming Braising Pressure

(a) Definition.

(b) Advantages anddisadvantages.

(c) Suggested recipes.

define the moist heat methods

of cooking; state their advantages and

disadvantages; demonstrate cooking skills.

1. Discussion and

explanation2. Demonstration/pra

ctical work: Cookery

practical

Compilation of

Visual aids;





10/16

cooking recipes



SUGGESTED

ACTIVITIESRESOURCES

4 Poaching 3. Evaluation:

Sensory

Worksheets

5

Types offrying Dry

Stir fry Saut Shallow Deep

(a) Definition.(b) Advantages and

disadvantages.(c) Important points when

frying.(d) Suggested recipes.

define the different types offrying;

state their advantages anddisadvantages;

list important points whenfrying;


1. Explanation anddiscussion.

2. Demonstration/Practical work: Cookery

practical Brainstorming Compilation of


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; demonstrate cooking skills.

6Cereals

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 theiruses.

(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 products

and their uses; demonstrate cooking skills.



Practical Illustration


3. Evaluation: Sensory Worksheets Assessment





11/16

7Seafood Fish

Shellfish

(a) Classification andtypes.

(b) Nutritive value.(c) Choice and storage.

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






SUGGESTED

ACTIVITIESRESOURCES

7

(d) Methods of preparation andcooking.

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

demonstrate cookingskills.

CookeryPractical


3. Evaluation: 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;


1. Explanation and

discussion2. Demonstration/

Practical work;

CookeryPractical


Visual aids;


Fruits

(a) Classification andtypes.

(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.

Visit3. Evaluation:

Sensory

Worksheets




12/16

9

DietaryGuidelines

Meal

Planning

(a) Factors affecting foodrequirements

(b) Planning and servingfamily meals.

(c) Meals for all ages andoccupations.

(d) Suggested recipes.

state thefactors affecting foodrequirements;

plan, cook andserve a balanced family meal.



CookeryPractical

Dietary habitsurvey



Attractivepresentationof food

(a) Factors affectingfood presentation.

explain the factors affectingfood presentation.

3. Evaluation: Sensory

Worksheets



SUGGESTED

ACTIVITIESRESOURCES

9

Uses ofherbs, spicesandgarnishes

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

decorations, and theirpreparation.

prepare and use suitablegarnishes and decoration.

10/11TESTS AND EXAMS

TERM 3 BREAK




13/16

TERM FOUR



SUGGESTED

ACTIVITIESRESOURCES

1

Time Planning Review:(a) Choices of dishes.

(b) Order of work.Marketing list.

choose the correct dishesaccording to specific

requirements; write time plan and marketing

list in 1 hours O Levelformat;

complete the practical test in 2 hours.


2. Practical work: Brainstormin

g Write a time

plan Cookery

practical

Visual aids;ICT;

Handouts;Referencebooks.

2&3

Digestion andabsorption

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

juices

(c) The digestion andabsorption of protein,carbohydrate and fats.

(d) Functions of the liver.

identify the organs in thedigestive system;

identify the enzymes anddigestive juices in the digestivesystem and state theirfunctions;

explain the digestion andabsorption of macro nutrients;

explain the functions of theliver.

1. Discussion andexplanation

2. Practical work Label the

alimentarycanal

Make atable/charton thedigestiveenzymes and

juices; andtheirfunctions

3. Evaluation Worksheets Assessment

Visual aids;ICT;Handouts;

Referencebooks.

4 COOKERY PRACTICAL TESTFOOD AND NUTRITION SPN 21 SCHEME OF WORK



14/16

5-1

1

REVISION/EXAMINATIONS

SUGGESTED RESOURCES

NO. TITLE AUTHOR PUBLISHER ISBN

1 Food and Nutrition Anita Tull Oxford019 832766 8019 832768 4

019 832793 5

2 Towards Understanding Food and Cooking Allan Cameron, Ethel Chong Federal Publications 9971 4 0217 3

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

4 Food FactsDelia Clarke, ElizabethHerbert

Nleson 017 438542 0

5 Manual of Nutrition MAFF HMSO

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

P.M. Gaman, K.B. Sherrington Pergamon

7 Food Tables & Labell ingDr. D.A. Bender, Prof. A.E.Bender

Oxford 019 832724 2




15/16

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

11 Home Economics and Food and TechnologyElaine Prisk, Lynn Rogers andMiriam Staddon

Harper Collins Publisher




16/16

SCHEME OF WORK FOR FOOD AND NUTRITION - 2 YEARS PROGRAMME

YEAR 9

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 (2 yr programme) v2

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