Food and Nutrition

Overview of Home Science - Meaning and importance

By the end of the lesson, the learner should be able to:
- Explain the meaning of Home Science as an area of study
- Discuss the importance of Home Science to individuals, families and the nation
- Appreciate the relevance of Home Science in daily life

- Brainstorm on the meaning of Home Science as an area of study
- Discuss the importance of Home Science (to the individual, family and nation) and make class presentations
- Use digital resources to search for careers related to Home Science

How can the knowledge of Home Science inform career opportunities?

- Home Science Grade 10 Learner's Book
- Digital resources
- Internet access
- Career charts and materials

- Observation - Oral questions - Class presentations

Food and Nutrition

Overview of Home Science - Areas studied
Overview of Home Science - Careers and opportunities
Overview of Home Science - Role in society

By the end of the lesson, the learner should be able to:
- Identify areas studied in Home Science
- Describe the main components of Food and Nutrition, Home Management, and Clothing and Textiles
- Show interest in exploring different areas of Home Science

- Use digital and print resources to search for information on areas studied in Home Science (Food and Nutrition, Home Management, Clothing and Textiles)
- Present findings in class through group discussions
- Create visual representations of the three main areas

What are the main areas covered in Home Science?

- Home Science Grade 10 Learner's Book
- Digital resources
- Charts and markers
- Reference materials
- Resource person
- Career guidance materials
- Chart paper and markers
- Kenya Vision 2030 documents

- Group presentations - Observation - Written notes

Food and Nutrition

Kitchen Layouts and Equipment - Types of layouts
Kitchen Layouts and Equipment - Selection factors
Kitchen Layouts and Equipment - Classification of tools

By the end of the lesson, the learner should be able to:
- Identify different types of kitchen layouts
- Illustrate various kitchen layouts (L-shaped, U-shaped, Corridor, One wall, Island)
- Appreciate the importance of proper kitchen layout

- Discuss and illustrate kitchen layouts used in the home (L-shaped, U-shaped, Corridor, One wall, Island)
- Draw different kitchen layouts
- Compare advantages and disadvantages of each layout

How does a kitchen layout enhance efficiency?

- Home Science Grade 10 Learner's Book
- Digital resources
- Graph paper
- Drawing materials
- Pictures of different kitchens
- Case study materials
- Pictures and diagrams
- Realia (actual kitchen tools)
- Pictures and charts

- Drawing evaluation - Oral questions - Observation

Food and Nutrition

Kitchen Layouts and Equipment - Selection criteria
Kitchen Layouts and Equipment - Improvisation

By the end of the lesson, the learner should be able to:
- Explain factors to consider when selecting kitchen tools and equipment
- Evaluate kitchen tools based on quality, cost and functionality
- Make informed choices when selecting equipment

- Brainstorm on factors to consider when choosing kitchen tools and equipment
- Discuss material types (glass, wood, plastic, melamine, metals, earthenware)
- Compare different tools based on durability and efficiency

What should guide our choice of kitchen equipment?

- Home Science Grade 10 Learner's Book
- Samples of different materials
- Digital resources
- Price lists and catalogs
- Locally available materials
- Improvisation samples

- Written tests - Oral presentations - Observation

Food and Nutrition

Kitchen Layouts and Equipment - Cleaning and care
Kitchen Layouts and Equipment - Storage methods
Kitchen Layouts and Equipment - Safety measures

By the end of the lesson, the learner should be able to:
- Demonstrate proper cleaning methods for different kitchen tools
- Apply appropriate cleaning techniques based on material type
- Maintain high hygiene standards when handling equipment
- Identify safety hazards in the kitchen
- Apply safety measures when using kitchen tools and equipment
- Value safety in the kitchen environment

- Care for tools and equipment used in the kitchen (use, clean and store) according to their materials
- Practice cleaning different types of equipment
- Discuss proper cleaning agents for various materials
- Discuss safety precautions when using kitchen equipment
- Demonstrate safe handling of sharp and hot equipment
- Role-play safety scenarios in the kitchen

How do we care for kitchen tools and equipment?
How can we ensure safety when using kitchen equipment?

- Home Science Grade 10 Learner's Book
- Kitchen tools and equipment
- Cleaning agents
- Water and cleaning cloths
- Storage containers and racks
- Kitchen equipment samples
- Digital resources
- Home Science Grade 10 Learner's Book
- Kitchen equipment
- First aid kit
- Safety charts and posters

- Practical demonstration - Observation - Oral questions
- Role-play assessment - Observation - Oral questions

Food and Nutrition

Food Hygiene and Safety - Importance
Food Hygiene and Safety - Food spoilage

By the end of the lesson, the learner should be able to:
- Explain the importance of hygiene and safety when handling food
- Relate food hygiene to health promotion
- Adopt high hygiene standards when handling food

- Discuss the importance of food hygiene and safety when handling food
- Identify consequences of poor food hygiene
- Present findings on foodborne illnesses

Why is food hygiene and safety a concern to food handlers?

- Home Science Grade 10 Learner's Book
- Digital resources
- Pictures of hygienic and unhygienic practices
- Case studies
- Samples of spoilt food (in sealed containers)
- Charts showing spoilage signs

- Class presentations - Written assignments - Observation

Food and Nutrition

Food Hygiene and Safety - Food poisoning

By the end of the lesson, the learner should be able to:
- Differentiate between food spoilage and food poisoning
- Explain causes and signs of food poisoning
- Apply preventive measures against food poisoning

- Search for information on food poisoning (meaning, causes, signs, prevention)
- Discuss the difference between food spoilage and poisoning
- Analyze case studies of food poisoning incidents

How can we prevent food poisoning?

- Home Science Grade 10 Learner's Book
- Digital resources
- Case study materials
- Reference books

- Written reports - Class discussions - Oral questions

Food and Nutrition

Food Hygiene and Safety - Personal hygiene
Food Hygiene and Safety - Food preparation hygiene

By the end of the lesson, the learner should be able to:
- Explain personal hygiene practices for food handlers
- Demonstrate proper personal hygiene when handling food
- Maintain high levels of personal hygiene

- Practice hygiene when handling food (maintaining high levels of personal hygiene)
- Discuss proper handwashing techniques
- Demonstrate correct use of protective clothing

How can food handlers maintain personal hygiene?

- Home Science Grade 10 Learner's Book
- Handwashing facilities
- Soap and water
- Protective clothing
- Digital resources
- Cleaning materials
- Food preparation equipment
- Sanitation guidelines

- Practical demonstration - Observation - Checklist assessment

Food and Nutrition

Food Hygiene and Safety - Safe handling
Food Hygiene and Safety - Safety in various contexts
Food Hygiene and Safety - Practical application

By the end of the lesson, the learner should be able to:
- Apply safe food handling practices
- Demonstrate proper cooking methods to ensure food safety
- Show responsibility in food handling
- Evaluate food safety practices in different settings (home, school, vendors)
- Exercise caution about foods prepared by vendors
- Make informed decisions about food safety

- Discuss using clean and safe water in food preparation
- Practice cooking raw foods, especially meats and poultry, thoroughly
- Demonstrate safe food storage methods
- Discuss extreme care about foods prepared and sold by vendors
- Compare hygiene practices in different food settings
- Develop guidelines for safe food purchasing

What practices ensure safe food handling?
How can we ensure food safety when eating outside the home?

- Home Science Grade 10 Learner's Book
- Food samples
- Cooking equipment
- Storage containers
- Digital resources
- Home Science Grade 10 Learner's Book
- Digital resources
- Pictures of different food settings
- Food safety guidelines
- Food handling equipment
- Hygiene assessment checklists
- Practical materials

- Practical demonstration - Observation - Written tests
- Written assignments - Class discussions - Observation

Food and Nutrition

Nutritive Value of Foods - Macronutrients

By the end of the lesson, the learner should be able to:
- Define macronutrients
- Classify food nutrients into carbohydrates, proteins and fats
- Appreciate the importance of macronutrients in diet

- Discuss and make presentations on classification of macronutrients (carbohydrates, proteins and fats)
- Identify food sources of each macronutrient
- Create charts showing macronutrient classification

How are food nutrients classified?

- Home Science Grade 10 Learner's Book
- Digital resources
- Food samples
- Charts and markers
- Reference materials

- Class presentations - Chart evaluation - Oral questions

Food and Nutrition

Nutritive Value of Foods - Vitamins
Nutritive Value of Foods - Mineral salts

By the end of the lesson, the learner should be able to:
- Classify vitamins into water-soluble and fat-soluble categories
- Identify sources of different vitamins
- Value the role of vitamins in health

- Discuss micronutrients focusing on vitamins (water soluble - vitamin C, B complex and fat soluble - vitamin A, D, E, K)
- Search for information on vitamin sources
- Present findings on vitamin types

What are the different types of vitamins and their sources?

- Home Science Grade 10 Learner's Book
- Digital resources
- Food charts
- Vitamin supplement samples
- Reference books
- Food samples rich in minerals
- Charts and reference materials

- Presentations - Written notes - Observation

Food and Nutrition

Nutritive Value of Foods - Water and dietary fibre

By the end of the lesson, the learner should be able to:
- Explain the importance of water in the body
- Describe the role of dietary fibre in nutrition
- Appreciate the value of water and fibre in diet

- Discuss the importance of water and dietary fibre in nutrition
- Identify sources of dietary fibre
- Calculate daily water requirements

Why are water and dietary fibre important in our diet?

- Home Science Grade 10 Learner's Book
- Digital resources
- Fibre-rich food samples
- Water bottles and measuring containers

- Oral questions - Written tests - Class discussions

Food and Nutrition

Nutritive Value of Foods - Food groups
Nutritive Value of Foods - Energy-giving nutrients
Nutritive Value of Foods - Body-building nutrients

By the end of the lesson, the learner should be able to:
- Classify foods into different food groups
- Identify sources of each food group
- Show appreciation for diverse food sources
- Describe the role of proteins in body building and repair
- Identify protein sources for growth and development
- Appreciate the importance of proteins in diet

- Use digital devices, print media or resource person to search for information on food groups (starchy foods, legumes and pulses, fruits and vegetables, milk and milk products, meats, fish and animal protein products, nuts and seeds)
- Present findings on food groups
- Discuss functions of proteins in body building and repair
- Identify complete and incomplete protein sources
- Make presentations on protein requirements for different age groups

What are the main food groups and their sources?
Why are proteins important for body growth?

- Home Science Grade 10 Learner's Book
- Digital resources
- Food samples from different groups
- Resource person
- Charts
- Calculator
- Food energy charts
- Reference materials
- Home Science Grade 10 Learner's Book
- Digital resources
- Protein-rich food samples
- Growth charts
- Reference materials

- Presentations - Observation - Written reports
- Class presentations - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Protective nutrients
Nutritive Value of Foods - Fortification and enrichment

By the end of the lesson, the learner should be able to:
- Explain the protective functions of vitamins and minerals
- Describe how nutrients regulate body processes
- Value protective nutrients in maintaining health

- Discuss functions of vitamins and minerals in protection and regulation
- Identify nutrients that boost immunity
- Present findings on regulatory functions of nutrients

How do nutrients protect and regulate body functions?

- Home Science Grade 10 Learner's Book
- Digital resources
- Charts showing body systems
- Reference materials
- Samples of fortified foods
- Resource person

- Presentations - Oral questions - Written tests

Food and Nutrition

Nutritive Value of Foods - Kwashiorkor and marasmus

By the end of the lesson, the learner should be able to:
- Describe kwashiorkor and marasmus
- Explain causes, signs and prevention of protein-energy malnutrition
- Show concern for nutritional health

- Search for information on kwashiorkor and marasmus (causes, prevention and management)
- Discuss signs and symptoms
- Analyze case studies

What causes kwashiorkor and marasmus and how can they be prevented?

- Home Science Grade 10 Learner's Book
- Digital resources
- Pictures showing symptoms
- Case study materials
- Reference books

- Case study analysis - Written assignments - Oral questions

Food and Nutrition

Nutritive Value of Foods - Vitamin and mineral deficiencies
Nutritive Value of Foods - Eating disorders

By the end of the lesson, the learner should be able to:
- Identify nutritional deficiencies (anaemia, scurvy, rickets, goitre, beriberi, fluorosis)
- Explain causes and prevention of vitamin and mineral deficiencies
- Apply knowledge to promote good nutrition

- Search for information on nutritional deficiencies (anaemia, scurvy, rickets, goitre, beriberi, fluorosis)
- Discuss causes, prevention and management
- Present findings in class

How can vitamin and mineral deficiencies be prevented?

- Home Science Grade 10 Learner's Book
- Digital resources
- Charts showing deficiency symptoms
- Reference materials
- Case studies
- Resource person (nutritionist/counselor)

- Presentations - Written reports - Observation

Food and Nutrition

Nutritive Value of Foods - Meal planning
Nutritive Value of Foods - Meals for various groups
Nutritive Value of Foods - Local foods in meals

By the end of the lesson, the learner should be able to:
- Explain principles of meal planning
- Plan balanced meals using different food groups
- Appreciate the importance of meal planning
- Plan meals for different age groups and conditions
- Consider special nutritional needs when planning meals
- Show sensitivity to diverse nutritional requirements

- Discuss principles of meal planning
- Consider nutritional balance, variety, cost, and availability
- Practice planning daily menus
- Formulate meal plans for different groups (children, adolescents, adults, elderly, pregnant women)
- Discuss special dietary considerations
- Present meal plans

What principles guide effective meal planning?
How do nutritional needs differ among various groups?

- Home Science Grade 10 Learner's Book
- Digital resources
- Food composition tables
- Sample menus
- Reference materials
- Home Science Grade 10 Learner's Book
- Digital resources
- Nutritional guidelines
- Sample meal plans
- Reference materials
- Samples of local foods
- Cultural food guides

- Menu evaluation - Written assignments - Observation
- Meal plan assessment - Presentations - Oral questions

Food and Nutrition

Nutritive Value of Foods - Review and application

By the end of the lesson, the learner should be able to:
- Apply comprehensive knowledge of nutrition in meal planning
- Analyze nutritional content of meals
- Demonstrate understanding of balanced nutrition

- Review classification of nutrients and their functions
- Practice comprehensive meal planning incorporating all learned concepts
- Present and evaluate meal plans

How does knowledge of food nutrients promote healthy eating habits?

- Home Science Grade 10 Learner's Book
- Digital resources
- All previous materials
- Assessment tools

- Comprehensive assessment - Presentations - Written tests

Food and Nutrition

Methods of Cooking - Importance of cooking
Methods of Cooking - Moist heat methods

By the end of the lesson, the learner should be able to:
- Explain reasons for cooking food
- Discuss benefits of cooking on nutrition, digestibility and safety
- Appreciate the importance of cooking

- Discuss reasons for cooking food and present in class
- Analyze how cooking affects food nutrients
- Compare cooked and raw foods

Why do we cook food?

- Home Science Grade 10 Learner's Book
- Digital resources
- Food samples (cooked and raw)
- Reference materials
- Cooking equipment
- Food samples

- Class presentations - Oral questions - Observation

Food and Nutrition

Methods of Cooking - Boiling and steaming

By the end of the lesson, the learner should be able to:
- Demonstrate boiling and steaming techniques
- Prepare foods using boiling and steaming methods
- Show precision in cooking procedures

- Prepare and cook food using boiling method
- Practice steaming different foods
- Compare results of boiling and steaming
- Observe safety while cooking

How do boiling and steaming affect food nutrients?

- Home Science Grade 10 Learner's Book
- Cooking equipment (pots, steamers)
- Food samples
- Water and heat source
- Safety equipment

- Practical assessment - Product evaluation - Observation

Food and Nutrition

Methods of Cooking - Stewing and poaching
Methods of Cooking - Dry heat methods
Methods of Cooking - Roasting and grilling

By the end of the lesson, the learner should be able to:
- Prepare foods using stewing method
- Demonstrate poaching techniques
- Apply appropriate cooking temperatures and times
- Prepare foods using roasting method
- Demonstrate grilling techniques
- Observe safety when using high heat

- Practice stewing meats and vegetables
- Demonstrate poaching eggs and fish
- Discuss appropriate foods for each method
- Observe safety precautions
- Prepare and cook food using roasting method
- Practice grilling meats and vegetables
- Discuss temperature control and timing
- Observe safety while preparing and cooking

When should we use stewing or poaching methods?
How do roasting and grilling enhance food flavor?

- Home Science Grade 10 Learner's Book
- Cooking equipment
- Food samples (meats, eggs, fish)
- Seasonings and ingredients
- Safety equipment
- Digital resources
- Pictures of different cooking methods
- Reference materials
- Home Science Grade 10 Learner's Book
- Oven or roasting equipment
- Grilling equipment
- Food samples
- Safety equipment

- Practical demonstration - Product quality assessment - Observation
- Practical assessment - Product evaluation - Safety observation

Food and Nutrition

Methods of Cooking - Baking
Methods of Cooking - Frying

By the end of the lesson, the learner should be able to:
- Prepare foods using baking method
- Control oven temperature and baking time
- Produce quality baked products

- Prepare and bake various foods (bread, cakes, pastries)
- Practice temperature and time control
- Evaluate baked products
- Observe safety precautions

What factors affect successful baking?

- Home Science Grade 10 Learner's Book
- Oven and baking equipment
- Baking ingredients
- Measuring tools
- Safety equipment
- Frying pans and deep fryer
- Cooking oil
- Food samples
- Safety equipment (aprons, oven mitts)

- Practical assessment - Product quality evaluation - Observation

Food and Nutrition

Methods of Cooking - Combination methods

By the end of the lesson, the learner should be able to:
- Explain combination cooking methods (braising)
- Apply combination methods in food preparation
- Appreciate the versatility of cooking methods

- Use digital and print resources to search on combination methods (braising)
- Discuss when to use combination methods
- Practice braising meats and vegetables

Why are combination cooking methods useful?

- Home Science Grade 10 Learner's Book
- Digital resources
- Cooking equipment
- Food samples
- Reference materials

- Practical demonstration - Written assignments - Observation

Food and Nutrition

Methods of Cooking - Preparation techniques
Methods of Cooking - Cutting techniques

By the end of the lesson, the learner should be able to:
- Demonstrate various preparation techniques (cleaning, blending, kneading, mixing)
- Apply appropriate preparation methods for different foods
- Show precision in food preparation

- Practice cleaning, blending, kneading, and mixing
- Demonstrate proper techniques for each method
- Discuss importance of proper preparation

How do preparation techniques affect cooking outcomes?

- Home Science Grade 10 Learner's Book
- Preparation equipment (blender, mixing bowls)
- Food samples
- Cleaning materials
- Knives and cutting boards
- Graters and peelers
- Safety equipment

- Practical assessment - Skill demonstration - Observation

Food and Nutrition

Methods of Cooking - Comprehensive practice

By the end of the lesson, the learner should be able to:
- Apply multiple cooking methods in meal preparation
- Prepare complete meals using various techniques
- Demonstrate comprehensive cooking skills

- Prepare complete meals using different cooking methods
- Combine preparation and cooking techniques
- Evaluate final products
- Observe safety throughout

How can different cooking methods be combined effectively?

- Home Science Grade 10 Learner's Book
- All cooking equipment
- Variety of food samples
- Assessment rubrics
- Safety equipment

- Comprehensive practical assessment - Product evaluation - Observation