| Competence | Objective | Month | Week | Main Topic | Sub Topic | Periods | Teaching Activities | Learning Activities | Learning Aids | Assessment | References | Remarks |
| The student should have ability to: Take the right food nutrients | The student should be able to: 1. define the terms 'nutrient' and 'nutrition'. 2. name food nutient- required by the human body. 3. state main sources, composition and content of each food nutrient. 4. explain the functions of each food nutrient. 5. explain factors - affecting the stability of food nutrient. 6. explain the importance of roughages in the diet. 7. define the term balanced diet. 8. state the nutri- tional and quantit requirements of a balanced | January | Week 2 | 1. Food & 'Nutrition | 1. Food & 'Nutrition | 6 | 1To brain- I. storm on the: � meaning of food and food nutrient. � types of food nutrients required by the body. � roles of each food nutrient in the body. � composition, main-sources and content of each nutrient in different foods. Teacher to clarify on the above issues 2. Through question and answer teacher and students to come up with factors affecting the stability of food nutrients. 3. Students to brain�storm on suitable meals for different groups of people. Teacher to clarify focusing on: 0 lactating mother � the aged and invalids - the sick - sportsmen/women � children � labourers . To emphasize that given proper and adequate meals the health of an individual is improved. | 1. Students to brain- I. storm on the: � meaning of food and food nutrient. � types of food nutrients required by the body. � roles of each food nutrient in the body. � composition, main-sources and content of each nutrient in different foods. | Samples of different food stuffs. Chart depicting various types of food nutrients, their sources, composition, content and function. | Is the student able to; 1. define the terms 'nutrient' and 'nutrition'. 2. name food nutient- required by the human body. 3. state main sources, composition and content of each food nutrient. 4. explain the functions of each food nutrient. 5. explain factors - affecting the stability of food nutrient. 6. explain the importance of roughages in the diet. 7. define the term balanced diet. | Food & Nutrition By Anita Tuli Home Management For Secondary Schools By Evance Brothers Ltd Home Science Form 1, 2, 3 ,4 By DorcasnKinuthia | Remarks Written here |
| The student should have ability to: control malnutrition | The students should be able to: 1. explain the meaning of malnutrition. 2. outline causes of malnutrition in different communities in Tanzania. | February | Week 2-3 | 2. Malnutrition | 2. Malnu- trition | 12 | ? . Through question and answer teacher and students to come up with solution focusing on obesity, toxity, anaemia, goitre night blindness. Impaired growth/ | ? . Through question and answer teacher and students to come up with solution focusing on obesity, toxity, anaemia, goitre night blindness. Impaired growth/ | 1. Chart showing classes of fruits and vegetables. | is the student able to; 1. explain the meaning of malnutrition. | Food & Nutrition By Anita Tuli Home Management For Secondary Schools By Evance Brothers Ltd Home Science Form 1, 2, 3 ,4 By DorcasnKinuthia | Remarks Written here |
| The student should have ability to: Prepare vegetables well | The student should be able to; 1. explain the importance of having vegetable and fruit garden 2. explain the effect of heat on fruits and vegetables. | March | Week 3-4 | 3. Vegetable and Fruits | 3. Vegeta- ble and Fruits | 12 | 2. Students to visit a vegetable and fruit market to observe the various fruits and vegetables available and their prices. 3. Students to prepare their vegetable garden, water, fruit trees and plant new ones. 4. The teacher to demonstrate different ways of preparing and serving fruits and vegetables. | 2. Students to visit a vegetable and fruit market to observe the various fruits and vegetables available and their prices. 3. Students to prepare their vegetable garden, water, fruit trees and plant new ones. 4. The teacher to demonstrate different ways of preparing and serving fruits and vegetables. | 1. Chart showing classes of fruits and vegetables. . Pictures of different fruits and vegetables. 3. Fruits and vegetables available. . Vegetable and fruits | is the student able to; 1. explain the importance of having vegetable and fruit garden 2. explain the effect of heat on fruits and vegetables. 3. prepare, cook and serve vegetables and fruits in different ways. | Food & Nutrition By Anita Tuli Home Management For Secondary Schools By Evance Brothers Ltd Home Science Form 1, 2, 3 ,4 By DorcasnKinuthia | Remarks Written here |
| The student should have ability to: store cereals properly | The student should be able to: 1. list different cereals used_ homes 2. explain the nutritive value of each cereal; | April | Week 4 | 4. Staple Foods | (a) Cereals | 6 | 1. To discuss: a) types of cereals b) the nutritive value of cereals; c) breakfast cereals d) methods used in preparation and cooking of cereals; e) cereals products and their uses. | 1. The teacher and the students to discuss: a) types of cereals b) the nutritive value of cereals; c) breakfast cereals d) methods used in preparation and cooking of cereals; e) cereals products and their uses. | Different cereals and cereal products. | is the student able to; 1. list different cereals used_ homes 2. explain the nutritive value of each cereal; 3. describe the methods used in the cooking of cereals; � . describe the storage of cereals; | Food & Nutrition By Anita Tuli Home Management For Secondary Schools By Evance Brothers Ltd Home Science Form 1, 2, 3 ,4 By DorcasnKinuthia | Remarks Written here |
| The student should have ability to: Describe nutritional value of pulses | The student should i able to: I. list different pulses and nuts; | May | Week 3 | 4. Staple Foods | (b) Pulses and - ' Nuts | 6 | I. To discuss: a) types of pulses and nuts; b) storage of pulses and nuts; c) methods of cooking; | students to discuss: a) types of pulses and nuts; b) storage of pulses and nuts; c) methods of cooking; d) uses of nuts in cookery; e) current prices of nuts and.pulses in the market. | Different pulses and nuts. | is the student able to; I. list different pulses and nuts; 2. explain their nutritive value; 3. describe ways of storing them; 4 . describe methods used in the prepara- Lion and cooking of pulses and nuts; | Food & Nutrition By Anita Tuli Home Management For Secondary Schools By Evance Brothers Ltd Home Science Form 1, 2, 3 ,4 By DorcasnKinuthia | Remarks Written here |