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

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

- Group presentations - Observation - Written notes

Food and Nutrition

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:
- Analyze the role of Home Science in improving individual and family life
- Relate Home Science to national development goals
- Value the contribution of Home Science to society

- Discuss the role of Home Science in day-to-day life
- Relate Home Science to Kenya Vision 2030 and sustainable development goals
- Present findings on how Home Science addresses societal needs

Why is Home Science important for national development?

- Home Science Grade 10 Learner's Book
- Kenya Vision 2030 documents
- Digital resources
- Reference materials
- Graph paper
- Drawing materials
- Pictures of different kitchens

- Class discussions - Written reports - Observation

Food and Nutrition

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:
- 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

- Written assignments - Class discussions - 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

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

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

- 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

What are the best storage practices for kitchen equipment?

- Home Science Grade 10 Learner's Book
- Storage containers and racks
- Kitchen equipment samples
- Digital resources

- Storage plan evaluation - Practical assessment - Observation

Food and Nutrition

Kitchen Layouts and Equipment - Safety measures

By the end of the lesson, the learner should be able to:
- Identify safety hazards in the kitchen
- Apply safety measures when using kitchen tools and equipment
- Value safety in the kitchen environment

- Discuss safety precautions when using kitchen equipment
- Demonstrate safe handling of sharp and hot equipment
- Role-play safety scenarios in the kitchen

How can we ensure safety when using kitchen equipment?

- Home Science Grade 10 Learner's Book
- Kitchen equipment
- First aid kit
- Safety charts and posters

- Role-play assessment - Observation - Oral questions

Food and Nutrition

Food Hygiene and Safety - Importance

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

- Class presentations - Written assignments - Observation

Food and Nutrition

Food Hygiene and Safety - Food spoilage

By the end of the lesson, the learner should be able to:
- Define food spoilage
- Identify causes and signs of food spoilage
- Demonstrate knowledge of preventing food spoilage

- Use digital and print resources to search for causes of food spoilage (chemicals, micro-organisms, poor storage, poor handling, pests)
- Observe spoilt food and identify signs of spoilage (change in colour, texture, smell, taste)
- Share findings with peers

What causes food to spoil and how can we identify it?

- Home Science Grade 10 Learner's Book
- Samples of spoilt food (in sealed containers)
- Digital resources
- Charts showing spoilage signs

- Observation - Oral questions - Written tests

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

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

- Discuss using clean and safe water in food preparation
- Practice cooking raw foods, especially meats and poultry, thoroughly
- Demonstrate safe food storage methods

What practices ensure safe food handling?

- Home Science Grade 10 Learner's Book
- Food samples
- Cooking equipment
- Storage containers
- Digital resources

- Practical demonstration - Observation - Written tests

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

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

- Practice comprehensive food hygiene when handling food
- Conduct practical sessions applying all learned hygiene principles
- Evaluate personal hygiene practices

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

- Home Science Grade 10 Learner's Book
- Food handling equipment
- Hygiene assessment checklists
- Practical materials

- Practical assessment - Observation - Peer evaluation

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 - Mineral salts

By the end of the lesson, the learner should be able to:
- 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 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

Which minerals are essential for the body and where do we get them?

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

- Chart assessment - Oral questions - Written assignments

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

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

- 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

What are the main food groups and their sources?

- Home Science Grade 10 Learner's Book
- Digital resources
- Food samples from different groups
- Resource person
- Charts

- Presentations - Observation - Written reports

Food and Nutrition

Nutritive Value of Foods - Energy-giving 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

- Calculations assessment - Presentations - Oral questions

Food and Nutrition

Nutritive Value of Foods - Body-building nutrients

By the end of the lesson, the learner should be able to:
- Describe the role of proteins in body building and repair
- Identify protein sources for growth and development
- Appreciate the importance of proteins in diet

- Discuss functions of proteins in body building and repair
- Identify complete and incomplete protein sources
- Make presentations on protein requirements for different age groups

Why are proteins important for body growth?

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

- Class presentations - Written assignments - Observation

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

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

- 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

Why are some foods fortified or enriched?

- 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

- Written reports - Oral presentations - Observation

Food and Nutrition

Nutritive Value of Foods - Vitamin and mineral deficiencies

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

- Presentations - Written reports - Observation

Food and Nutrition

Nutritive Value of Foods - Eating disorders

By the end of the lesson, the learner should be able to:
- Describe eating disorders (obesity, anorexia nervosa, bulimia nervosa)
- Explain causes and management of eating disorders
- Show empathy towards people with eating disorders

- Search for information on eating disorders (obesity, anorexia nervosa, bulimia nervosa)
- Discuss causes, signs, prevention and management
- Analyze psychological and social factors

What are eating disorders and how can they be managed?

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

- Written assignments - Class discussions - Observation

Food and Nutrition

Nutritive Value of Foods - Meal planning

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

- Menu evaluation - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Meals for various groups

By the end of the lesson, the learner should be able to:
- Plan meals for different age groups and conditions
- Consider special nutritional needs when planning meals
- Show sensitivity to diverse nutritional requirements

- Formulate meal plans for different groups (children, adolescents, adults, elderly, pregnant women)
- Discuss special dietary considerations
- Present meal plans

How do nutritional needs differ among various groups?

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

- Meal plan assessment - Presentations - Oral questions

Food and Nutrition

Nutritive Value of Foods - Local foods in meals

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

- Meal plan evaluation - Presentations - Observation

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

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

- Class presentations - Oral questions - Observation

Food and Nutrition

Methods of Cooking - Moist heat methods

By the end of the lesson, the learner should be able to:
- Classify cooking methods into moist heat, dry heat and combination methods
- Describe moist heat cooking methods (boiling, stewing, steaming, poaching)
- Apply knowledge of moist heat methods

- Use digital and print resources to search on classification of cooking methods (moist heat - boiling, stewing, steaming, poaching)
- Discuss general rules, advantages and disadvantages
- Demonstrate moist heat cooking

Why is knowledge on methods of cooking important?

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

- Practical demonstration - Observation - Oral questions

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

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

- Practice stewing meats and vegetables
- Demonstrate poaching eggs and fish
- Discuss appropriate foods for each method
- Observe safety precautions

When should we use stewing or poaching methods?

- Home Science Grade 10 Learner's Book
- Cooking equipment
- Food samples (meats, eggs, fish)
- Seasonings and ingredients
- Safety equipment

- Practical demonstration - Product quality assessment - Observation

Food and Nutrition

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

By the end of the lesson, the learner should be able to:
- Describe dry heat cooking methods (roasting, grilling, baking, frying)
- Explain advantages and disadvantages of dry heat methods
- Select appropriate dry heat methods for different foods

- Use digital and print resources to search on dry heat methods (roasting, grilling, baking, frying)
- Discuss general rules to be observed
- Compare dry heat and moist heat methods

What are the characteristics of dry heat cooking methods?

- Home Science Grade 10 Learner's Book
- Digital resources
- Pictures of different cooking methods
- Reference materials
- Oven or roasting equipment
- Grilling equipment
- Food samples
- Safety equipment

- Written assignments - Class discussions - Observation

Food and Nutrition

Methods of Cooking - Baking

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

- Practical assessment - Product quality evaluation - Observation

Food and Nutrition

Methods of Cooking - Frying

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)

- Practical demonstration - Safety assessment - Product evaluation

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

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

- Practical assessment - Skill demonstration - Observation

Food and Nutrition

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

By the end of the lesson, the learner should be able to:
- Demonstrate cutting techniques (chopping, slicing, peeling, grating, dicing)
- Use knives and cutting tools safely
- Apply appropriate cutting techniques for different foods

- Practice cutting, chopping, slicing, peeling, grating and dicing
- Demonstrate knife skills and safety
- Compare different cutting techniques

What cutting techniques are used in food preparation?

- Home Science Grade 10 Learner's Book
- Knives and cutting boards
- Graters and peelers
- Food samples
- Safety equipment
- All cooking equipment
- Variety of food samples
- Assessment rubrics

- Practical demonstration - Safety assessment - Skill evaluation