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
Kitchen Layouts and Equipment - Types of layouts

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
- Graph paper
- Drawing materials
- Pictures of different kitchens

- Group presentations - Observation - Written notes

Food and Nutrition

Kitchen Layouts and Equipment - Selection factors
Kitchen Layouts and Equipment - Classification of tools
Kitchen Layouts and Equipment - Selection criteria
Kitchen Layouts and Equipment - Improvisation

By the end of the lesson, the learner should be able to:
- List factors to consider when choosing kitchen layouts
- Evaluate different kitchen layouts based on space, efficiency and cost
- Make informed decisions on kitchen layout selection

- Brainstorm on factors to consider when choosing kitchen layouts
- Discuss space requirements, traffic flow, and work triangle concept
- Analyze case studies of different kitchen layouts

What factors determine the best kitchen layout for a home?

- Home Science Grade 10 Learner's Book
- Digital resources
- Case study materials
- Pictures and diagrams
- Realia (actual kitchen tools)
- Pictures and charts
- Samples of different materials
- Price lists and catalogs
- Locally available materials
- Improvisation samples

- Written assignments - Class discussions - Observation

Food and Nutrition

Kitchen Layouts and Equipment - Cleaning and care

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

- 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

How do we care for kitchen tools and equipment?

- Home Science Grade 10 Learner's Book
- Kitchen tools and equipment
- Cleaning agents
- Water and cleaning cloths

- Practical demonstration - Observation - Oral questions

Food and Nutrition

Kitchen Layouts and Equipment - Storage methods
Kitchen Layouts and Equipment - Safety measures
Food Hygiene and Safety - Importance
Food Hygiene and Safety - Food spoilage

By the end of the lesson, the learner should be able to:
- Explain proper storage methods for kitchen tools and equipment
- Store different tools and equipment appropriately
- Take responsibility for maintaining equipment
- Explain the importance of hygiene and safety when handling food
- Relate food hygiene to health promotion
- Adopt high hygiene standards when handling food

- Discuss proper storage methods for different materials (glass, wood, plastic, melamine, metals, earthenware)
- Practice organizing and storing kitchen equipment
- Create a storage plan for a kitchen
- Discuss the importance of food hygiene and safety when handling food
- Identify consequences of poor food hygiene
- Present findings on foodborne illnesses

What are the best storage practices for kitchen equipment?
Why is food hygiene and safety a concern to food handlers?

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

- Storage plan evaluation - Practical assessment - Observation
- Class presentations - Written assignments - Observation

Food and Nutrition

Food Hygiene and Safety - Food poisoning
Food Hygiene and Safety - Personal hygiene

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
- Handwashing facilities
- Soap and water
- Protective clothing

- Written reports - Class discussions - Oral questions

Food and Nutrition

Food Hygiene and Safety - Food preparation hygiene
Food Hygiene and Safety - Safe handling

By the end of the lesson, the learner should be able to:
- Identify hygiene requirements for food preparation areas
- Clean and maintain food preparation areas properly
- Value cleanliness in food handling environments

- Practice keeping food preparation areas, serving and eating areas, and utensils clean
- Demonstrate proper cleaning procedures
- Discuss sanitation standards for food areas

How should food preparation areas be maintained?

- Home Science Grade 10 Learner's Book
- Cleaning materials
- Food preparation equipment
- Sanitation guidelines
- Food samples
- Cooking equipment
- Storage containers
- Digital resources

- Practical assessment - Observation - Oral questions

Food and Nutrition

Food Hygiene and Safety - Safety in various contexts

By the end of the lesson, the learner should be able to:
- Evaluate food safety practices in different settings (home, school, vendors)
- Exercise caution about foods prepared by vendors
- Make informed decisions about food safety

- Discuss extreme care about foods prepared and sold by vendors
- Compare hygiene practices in different food settings
- Develop guidelines for safe food purchasing

How can we ensure food safety when eating outside the home?

- Home Science Grade 10 Learner's Book
- Digital resources
- Pictures of different food settings
- Food safety guidelines

- Written assignments - Class discussions - Observation

Food and Nutrition

Food Hygiene and Safety - Practical application
Nutritive Value of Foods - Macronutrients

By the end of the lesson, the learner should be able to:
- Apply comprehensive food hygiene practices
- Demonstrate integrated hygiene and safety measures
- Maintain consistently high hygiene standards
- Define macronutrients
- Classify food nutrients into carbohydrates, proteins and fats
- Appreciate the importance of macronutrients in diet

- Practice comprehensive food hygiene when handling food
- Conduct practical sessions applying all learned hygiene principles
- Evaluate personal hygiene practices
- Discuss and make presentations on classification of macronutrients (carbohydrates, proteins and fats)
- Identify food sources of each macronutrient
- Create charts showing macronutrient classification

How can we adopt safe habits and proper hygiene when handling food?
How are food nutrients classified?

- Home Science Grade 10 Learner's Book
- Food handling equipment
- Hygiene assessment checklists
- Practical materials
- Home Science Grade 10 Learner's Book
- Digital resources
- Food samples
- Charts and markers
- Reference materials

- Practical assessment - Observation - Peer evaluation
- Class presentations - Chart evaluation - Oral questions

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 - 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 - 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

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

- Presentations - Written notes - Observation

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
- Identify important mineral salts in the diet
- List sources of minerals (iron, calcium, potassium, sodium, iodine, phosphorus, zinc)
- Recognize the importance of minerals in body functions

- 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
- Discuss mineral salts (iron, calcium, potassium, sodium, iodine, phosphorus, zinc)
- Use digital devices to search for information on mineral sources
- Create a reference chart for minerals

What are the different types of vitamins and their sources?
Which minerals are essential for the body and where do we get them?

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

- Presentations - Written notes - Observation
- Chart assessment - Oral questions - Written assignments

Food and Nutrition

Nutritive Value of Foods - Water and dietary fibre
Nutritive Value of Foods - Food groups

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
- Food samples from different groups
- Resource person
- Charts

- Oral questions - Written tests - Class discussions

Food and Nutrition

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:
- Explain functions of carbohydrates and fats in providing energy
- Calculate energy values from different nutrients
- Value energy-giving foods in diet

- Discuss functions of food nutrients focusing on energy provision
- Calculate caloric values of foods
- Make class presentations on energy requirements

How do nutrients provide energy to the body?

- Home Science Grade 10 Learner's Book
- Digital resources
- Calculator
- Food energy charts
- Reference materials
- Protein-rich food samples
- Growth charts

- Calculations assessment - Presentations - Oral questions

Food and Nutrition

Nutritive Value of Foods - Protective nutrients

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

- Presentations - Oral questions - Written tests

Food and Nutrition

Nutritive Value of Foods - Fortification and enrichment
Nutritive Value of Foods - Kwashiorkor and marasmus
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:
- Define food fortification and enrichment
- Explain reasons for fortifying and enriching foods
- Identify fortified and enriched foods in the market
- 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 from digital or print media on fortification and enrichment of foods (meaning, reasons for, relevant examples)
- Discuss with a resource person about fortified foods
- Write reports on findings
- Search for information on nutritional deficiencies (anaemia, scurvy, rickets, goitre, beriberi, fluorosis)
- Discuss causes, prevention and management
- Present findings in class

Why are some foods fortified or enriched?
How can vitamin and mineral deficiencies be prevented?

- Home Science Grade 10 Learner's Book
- Digital resources
- Samples of fortified foods
- Resource person
- Reference materials
- Pictures showing symptoms
- Case study materials
- Reference books
- Home Science Grade 10 Learner's Book
- Digital resources
- Charts showing deficiency symptoms
- Reference materials
- Case studies
- Resource person (nutritionist/counselor)

- Written reports - Oral presentations - Observation
- Presentations - Written reports - Observation

Food and Nutrition

Nutritive Value of Foods - Meal planning
Nutritive Value of Foods - Meals for various groups

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

- Discuss principles of meal planning
- Consider nutritional balance, variety, cost, and availability
- Practice planning daily menus

What principles guide effective meal planning?

- Home Science Grade 10 Learner's Book
- Digital resources
- Food composition tables
- Sample menus
- Reference materials
- Nutritional guidelines
- Sample meal plans

- Menu evaluation - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Local foods in meals
Nutritive Value of Foods - Review and application

By the end of the lesson, the learner should be able to:
- Identify locally available foods in the community
- Plan meals using indigenous and seasonal foods
- Value local food resources and cultural diversity

- Formulate meal plans using locally available foods to promote good nutrition
- Discuss nutritional value of traditional foods
- Create culturally appropriate menus

How can we use locally available foods to promote good nutrition?

- Home Science Grade 10 Learner's Book
- Samples of local foods
- Digital resources
- Cultural food guides
- Reference materials
- All previous materials
- Assessment tools

- Meal plan evaluation - Presentations - Observation

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

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 foods using stewing method
- Demonstrate poaching techniques
- Apply appropriate cooking temperatures and times

- Prepare and cook food using boiling method
- Practice steaming different foods
- Compare results of boiling and steaming
- Observe safety while cooking
- Practice stewing meats and vegetables
- Demonstrate poaching eggs and fish
- Discuss appropriate foods for each method
- Observe safety precautions

How do boiling and steaming affect food nutrients?
When should we use stewing or poaching methods?

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

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

Food and Nutrition

Methods of Cooking - Roasting and grilling
Methods of Cooking - Baking

By the end of the lesson, the learner should be able to:
- Prepare foods using roasting method
- Demonstrate grilling techniques
- Observe safety when using high heat

- Prepare and cook food using roasting method
- Practice grilling meats and vegetables
- Discuss temperature control and timing
- Observe safety while preparing and cooking

How do roasting and grilling enhance food flavor?

- Home Science Grade 10 Learner's Book
- Oven or roasting equipment
- Grilling equipment
- Food samples
- Safety equipment
- Oven and baking equipment
- Baking ingredients
- Measuring tools

- Practical assessment - Product evaluation - Safety observation

Food and Nutrition

Methods of Cooking - Frying
Methods of Cooking - Combination methods

By the end of the lesson, the learner should be able to:
- Distinguish between shallow frying and deep frying
- Prepare foods using different frying methods
- Apply safety measures when frying

- Practice shallow frying and deep frying
- Discuss oil temperature control
- Demonstrate safe handling of hot oil
- Compare nutritional effects of frying

What safety precautions should be observed when frying?

- Home Science Grade 10 Learner's Book
- Frying pans and deep fryer
- Cooking oil
- Food samples
- Safety equipment (aprons, oven mitts)
- Digital resources
- Cooking equipment
- Reference materials

- Practical demonstration - Safety assessment - Product evaluation

Food and Nutrition

Methods of Cooking - Preparation techniques
Methods of Cooking - Cutting techniques
Methods of Cooking - Comprehensive practice

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
- All cooking equipment
- Variety of food samples
- Assessment rubrics

- Practical assessment - Skill demonstration - Observation