Summary

• Description:

  The PDF document comprises Grade 10 Home Science Strand 1 (Foods and Nutrition) Notes. The MS Word version (editable) is also available upon your request.

  It covers the following topics:

  • 1.1 Overview of Foods and Nutrition
    • Introduction: Defines Foods and Nutrition as a scientific study connecting food, nutrients, and the body.
    • Importance of Studying the Subject: Highlights benefits such as promoting healthy living, developing practical skills, resource management, and laying a foundation for careers.
    • Careers: Lists and describes professional opportunities including Clinical Nutritionist, Food Technologist, Chef, Public Health Nutritionist, and Quality Control Officer.
    • Role in Day-to-Day Life: Discusses informed decision-making, hygiene standards, and social/cultural connections.
  • 1.2 Kitchen Layouts and Equipment
    • Kitchen Layouts: Explains the concept of the "Work Triangle" and describes common layouts: L-Shaped, U-Shaped, Corridor (Galley), One-Wall, and Island layouts.
    • Kitchen Tools and Equipment: Classifies tools based on materials (Wood, Metals, Plastic/Melamine, Glass, Earthenware) and outlines their specific uses and care.
    • Improvisation: creative use of locally available materials to make functional kitchen tools.
  • 1.3 Food Hygiene and Safety
    • Concepts: Distinguishes between Food Spoilage (quality deterioration) and Food Poisoning (illness from contamination).
    • Contamination: details causes such as micro-organisms, pests, poor storage, and chemicals.
    • Hygiene Practices: Outlines necessary personal hygiene (hand washing, protective clothing), kitchen hygiene, and safe food handling techniques to prevent cross-contamination.
  • 1.4 Methods of Cooking
    • Moist Heat Methods: Describes cooking techniques using water or steam, including Boiling, Stewing, Steaming, Poaching, and Frying (Shallow and Deep).
    • Dry Heat Methods: Describes techniques using hot air or direct heat, including Roasting, Grilling, and Baking.
    • Food Preparation: Lists techniques performed before cooking, such as cleaning, peeling, chopping, slicing, grating, and kneading.
  • 1.5 Nutritive Value of Foods
    • Classification of Nutrients: Groups foods into Body Building (Proteins), Energy Giving (Carbohydrates and Fats), and Protective (Vitamins and Mineral Salts) foods.
    • Essential Non-Nutrients: Covers the importance of Water and Dietary Fibre.
    • Processing: Explains the concepts of Enrichment and Fortification of foods.
    • Meal Planning: Discusses the creation of a Balanced Diet.
    • Nutritional Disorders: Differentiates between Deficiency Diseases (Scurvy, Rickets, Anemia, Goiter, Beriberi) and Lifestyle/Excess Disorders (Obesity, Diabetes).
• File Size:

  600.48 KB
• Length:

  34 pages
• Category:

  Lesson Notes
• Level:

  Grade 10
• Subject:

  HOME SCIENCE
• Posted By:

  Caleb_Peter

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