Food and Nutrition

Overview of Home Science - Importance of Home Science

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 the individual, family and nation
- Relate the knowledge of Home Science to daily activities at home

In groups, learners are guided to:
- Brainstorm on the meaning of Home Science as an area of study
- Discuss the importance of Home Science as an area of study (to the individual, family and nation)
- Make class presentations on the importance of Home Science

How can the knowledge of Home Science inform career opportunities?

- MTP Home Science Learner's Book Grade 10 pg. 1
- Digital resources
- Charts showing importance of Home Science

- Oral questions - Observation - Written assignments

Food and Nutrition

Overview of Home Science - Areas studied in Home Science
Overview of Home Science - Careers in Home Science
Kitchen Layouts and Equipment - Types of kitchen layouts

By the end of the lesson, the learner should be able to:
- Identify the areas studied in Home Science
- Describe Food and Nutrition, Home Management, and Clothing and Textiles
- Connect each area of Home Science to real-life scenarios at home
- Identify different types of kitchen layouts
- Describe the features of each kitchen layout
- Relate kitchen layouts to homes in the community

In groups, learners are guided to:
- Use digital and print resources to search for information on areas studied in Home Science
- Role-play scenarios demonstrating application of each area of Home Science
- Present findings in class
- Discuss and illustrate kitchen layouts used in the home (L-shaped, U-shaped, Corridor, One wall, Island)
- Sketch different kitchen layouts in exercise books
- Organise a gallery walk to discuss sketches

How can the knowledge of Home Science inform career opportunities?
How does a kitchen layout enhance efficiency?

- MTP Home Science Learner's Book Grade 10 pg. 3
- Digital resources
- Mind maps
- Charts
- MTP Home Science Learner's Book Grade 10 pg. 4
- Manila papers
- Colour pens
- Resource person
- MTP Home Science Learner's Book Grade 10 pg. 8
- Digital resources
- Pictures of kitchen layouts
- Charts

- Oral questions - Observation - Class presentations
- Observation - Oral questions - Sketches assessment

Food and Nutrition

Kitchen Layouts and Equipment - Advantages and disadvantages of kitchen layouts

By the end of the lesson, the learner should be able to:
- Analyse the advantages and disadvantages of each kitchen layout
- Compare different kitchen layouts
- Apply knowledge of kitchen layouts when advising on kitchen design

In groups, learners are guided to:
- Discuss and present advantages and disadvantages of each kitchen layout
- Compare kitchen layouts in terms of space utilisation and efficiency
- Share views in class

How does a kitchen layout enhance efficiency?

- MTP Home Science Learner's Book Grade 10 pg. 9
- Digital resources
- Charts
- Pictures

- Oral questions - Written assignments - Class presentations

Food and Nutrition

Kitchen Layouts and Equipment - Factors to consider when choosing kitchen layouts
Kitchen Layouts and Equipment - Classification of kitchen tools and equipment

By the end of the lesson, the learner should be able to:
- Identify factors to consider when choosing kitchen layouts
- Explain the importance of each factor
- Apply factors when selecting suitable kitchen layouts for different scenarios

In groups, learners are guided to:
- Brainstorm on factors to consider when choosing kitchen layouts
- Discuss the suitability of kitchen layouts for different family scenarios
- Present ideas in class

How does a kitchen layout enhance efficiency?

- MTP Home Science Learner's Book Grade 10 pg. 11
- Digital resources
- Charts
- Case studies
- MTP Home Science Learner's Book Grade 10 pg. 12
- Realia (kitchen tools and equipment)
- Pictures
- Charts

- Oral questions - Observation - Written assignments

Food and Nutrition

Kitchen Layouts and Equipment - Large and small kitchen tools and equipment

By the end of the lesson, the learner should be able to:
- Describe the uses of large kitchen equipment
- Describe the uses of small kitchen tools and equipment
- Connect kitchen tools to specific food preparation tasks

In groups, learners are guided to:
- Identify and describe uses of large kitchen equipment (ovens, cookers, refrigerators, grills)
- Classify and describe uses of small kitchen tools according to their uses
- Discuss various categories: cutting, shaping, measuring, mixing tools

How do we care for kitchen tools and equipment?

- MTP Home Science Learner's Book Grade 10 pg. 14
- Realia
- Pictures
- Charts showing kitchen tools

- Oral questions - Observation - Written assignments

Food and Nutrition

Kitchen Layouts and Equipment - Labour-saving kitchen tools and equipment
Kitchen Layouts and Equipment - Improvising kitchen tools and equipment
Kitchen Layouts and Equipment - Care of wooden and plastic kitchen tools

By the end of the lesson, the learner should be able to:
- Identify labour-saving kitchen tools and equipment
- Describe the uses of labour-saving tools
- Recognise the value of labour-saving tools in reducing time and effort in food preparation
- Explain ways of improvising kitchen tools and equipment
- Improvise kitchen tools using locally available materials
- Apply creativity when resources are limited in the kitchen

In groups, learners are guided to:
- Identify labour-saving tools (blenders, mixers, food processors)
- Describe uses of each labour-saving tool
- Discuss how labour-saving tools improve efficiency and speed of cooking
- Discuss how to improvise various kitchen equipment
- Improvise kitchen tools using safe and locally available materials (rolling pin from bottle, steamer from pot and plate)
- Demonstrate improvised tools

How do we care for kitchen tools and equipment?

- MTP Home Science Learner's Book Grade 10 pg. 17
- Realia
- Pictures
- Digital resources
- MTP Home Science Learner's Book Grade 10 pg. 18
- Locally available materials
- Glass bottles
- Clean cloths
- MTP Home Science Learner's Book Grade 10 pg. 20
- Wooden rolling board
- Plastic measuring cup
- Soap, warm water
- Soft brush, sponge

- Observation - Oral questions - Class discussions
- Observation - Practical assessment - Oral questions

Food and Nutrition

Kitchen Layouts and Equipment - Care of glass, melamine and earthenware tools

By the end of the lesson, the learner should be able to:
- Describe how to clean and care for glass, melamine and earthenware tools
- Demonstrate proper cleaning procedures
- Handle fragile kitchen items with care to prevent breakage

In groups, learners are guided to:
- Clean a glass jug following correct procedure
- Clean a melamine bowl following correct procedure
- Clean an earthen pot following correct procedure

How do we care for kitchen tools and equipment?

- MTP Home Science Learner's Book Grade 10 pg. 21
- Glass jug
- Melamine bowl
- Earthen pot
- Soap, warm water, baking soda

- Practical assessment - Observation - Oral questions

Food and Nutrition

Kitchen Layouts and Equipment - Care of metal kitchen equipment

By the end of the lesson, the learner should be able to:
- Describe how to clean aluminium and stainless steel equipment
- Demonstrate proper cleaning of metal kitchen tools
- Maintain kitchen equipment to ensure durability and hygiene

In groups, learners are guided to:
- Clean an aluminium sufuria following correct procedure
- Clean a stainless steel serving spoon following correct procedure
- Create a Kitchen Care Handbook with tips for caring for different materials

How do we care for kitchen tools and equipment?

- MTP Home Science Learner's Book Grade 10 pg. 22
- Aluminium sufuria
- Stainless steel spoon
- Steel wool
- Soap, warm water

- Practical assessment - Observation - Kitchen Care Handbook assessment

Food and Nutrition

Kitchen Layouts and Equipment - General care and storage of kitchen tools

By the end of the lesson, the learner should be able to:
- Explain general rules for caring for kitchen tools and equipment
- Describe proper storage methods for kitchen tools
- Organise kitchen tools systematically for easy access and safety

In groups, learners are guided to:
- Discuss ways of caring for kitchen tools and equipment
- Explain importance of using tools for their intended purpose
- Discuss proper storage in cool dry places
- Peer assess Kitchen Care Handbooks

How do we care for kitchen tools and equipment?

- MTP Home Science Learner's Book Grade 10 pg. 23
- Charts
- Posters on kitchen care
- Digital resources

- Oral questions - Written assignments - Observation

Food and Nutrition

Food Hygiene and Safety - Importance of food hygiene and safety
Food Hygiene and Safety - Food spoilage: meaning and causes
Food Hygiene and Safety - Food spoilage: signs and prevention

By the end of the lesson, the learner should be able to:
- Explain the meaning of food hygiene and safety
- Discuss the importance of hygiene and safety when handling food
- Practise hygiene habits when handling food at home and school
- Identify signs of food spoilage
- Explain methods of preventing food spoilage
- Apply food preservation knowledge to reduce wastage at home

In groups, learners are guided to:
- Discuss the importance of food hygiene and safety when handling food
- Study pictures showing hygiene practices
- Discuss how proper hygiene prevents foodborne illnesses
- Discuss signs of food spoilage (change in colour, texture, smell, taste)
- Discuss prevention methods (proper storage, refrigeration, checking expiry dates)
- Share findings with peers

Why is food spoilage and poisoning a concern to food handlers?

- MTP Home Science Learner's Book Grade 10 pg. 24
- Pictures showing hygiene practices
- Charts
- Digital resources
- MTP Home Science Learner's Book Grade 10 pg. 27
- Digital resources
- Samples of spoilt food
- Charts
- MTP Home Science Learner's Book Grade 10 pg. 28
- Charts
- Pictures of spoilt food
- Digital resources

- Oral questions - Observation - Written assignments
- Oral questions - Observation - Class presentations

Food and Nutrition

Food Hygiene and Safety - Food poisoning: meaning and causes

By the end of the lesson, the learner should be able to:
- Define food poisoning
- Identify causes of food poisoning
- Distinguish between safe and unsafe food handling practices

In groups, learners are guided to:
- Use digital and print resources to search for meaning of food poisoning
- Discuss causes of food poisoning (bacteria, chemical contamination, parasites, poor handling)
- Read and analyse case studies on food poisoning

Why is food spoilage and poisoning a concern to food handlers?

- MTP Home Science Learner's Book Grade 10 pg. 29
- Digital resources
- Case studies
- Charts

- Oral questions - Observation - Written assignments

Food and Nutrition

Food Hygiene and Safety - Food poisoning: signs and prevention
Food Hygiene and Safety - Hygiene practices when handling food

By the end of the lesson, the learner should be able to:
- Identify signs and symptoms of food poisoning
- Explain methods of preventing food poisoning
- Take precautions to avoid food poisoning when preparing and eating food

In groups, learners are guided to:
- Discuss signs and symptoms of food poisoning (nausea, vomiting, diarrhoea, fever)
- Discuss prevention methods (hand washing, proper cooking, avoiding cross-contamination)
- Present findings in class

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

- MTP Home Science Learner's Book Grade 10 pg. 30
- Charts
- Digital resources
- Posters
- MTP Home Science Learner's Book Grade 10 pg. 31
- Cleaning materials
- Clean water
- Vegetables
- Utensils

- Oral questions - Observation - Written assignments

Food and Nutrition

Food Hygiene and Safety - Hygiene practices by food vendors

By the end of the lesson, the learner should be able to:
- Observe and evaluate hygiene practices by food vendors
- Suggest improvements for food safety
- Make informed decisions when buying food from vendors

In groups, learners are guided to:
- Visit a local hotel or street food vendor
- Observe and note hygiene practices
- Evaluate whether food is safe to buy
- Present findings in class and suggest improvements

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

- MTP Home Science Learner's Book Grade 10 pg. 32
- Observation checklist
- Digital resources
- Charts

- Observation reports - Oral questions - Class presentations

Food and Nutrition

Nutritive Value of Foods - Food groups and their sources
Nutritive Value of Foods - Macronutrients (Proteins)
Nutritive Value of Foods - Functions and sources of proteins

By the end of the lesson, the learner should be able to:
- Classify food into different food groups
- Identify examples of foods in each food group
- Make healthy food choices by selecting foods from different food groups in daily meals
- Explain the meaning of macronutrients
- Classify proteins into first-class and second-class proteins
- Choose protein-rich foods for muscle building and body repair

In groups, learners are guided to:
- Discuss and classify foods into food groups (starchy foods, legumes and pulses, fruits and vegetables, milk and milk products, meats, fish and animal protein products, nuts and seeds)
- Use digital or print resources to identify examples of foods in each food group
- Present findings in class
- Discuss macronutrients and their classification
- Search for information on proteins, essential and non-essential amino acids
- Identify animal and plant-based sources of proteins
- Make class presentations

How does classifying foods into food groups help us make better dietary choices?
Why are proteins referred to as body-building foods?

- MTP Home Science Grade 10 Learner's Book pg. 33
- Digital resources
- Food samples or pictures
- MTP Home Science Grade 10 Learner's Book pg. 35
- Digital resources
- Charts showing protein sources
- Food samples

- Oral questions - Observation - Written assignments
- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Functions and sources of carbohydrates

By the end of the lesson, the learner should be able to:
- Explain the functions of carbohydrates in the body
- Identify sources of carbohydrates
- Choose appropriate carbohydrate-rich foods for sustained energy throughout the day

In groups, learners are guided to:
- Discuss functions of carbohydrates (energy production, heat supply, protein sparing)
- Identify sources of carbohydrates (starchy foods, vegetables, sugary foods)
- Make class presentations

Why are carbohydrates considered the body's primary source of energy?

- MTP Home Science Grade 10 Learner's Book pg. 36
- Digital resources
- Charts

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Functions and sources of fats

By the end of the lesson, the learner should be able to:
- Describe the functions of fats in the body
- Identify sources of fats
- Balance fat intake in meals to maintain good health and prevent lifestyle diseases

In groups, learners are guided to:
- Discuss functions of fats (energy storage, insulation, protection of organs, absorption of fat-soluble vitamins)
- Identify animal and plant sources of fats
- Present findings in class

How do fats contribute to the absorption of certain vitamins in the body?

- MTP Home Science Grade 10 Learner's Book pg. 37
- Digital resources
- Food samples

- Oral questions - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Fat-soluble vitamins (Vitamin A)

By the end of the lesson, the learner should be able to:
- Classify vitamins into water-soluble and fat-soluble
- Describe functions and sources of Vitamin A
- Include Vitamin A-rich foods in meals to maintain healthy vision and skin

In groups, learners are guided to:
- Discuss the classification of vitamins
- Search for information on functions of Vitamin A (vision, growth, immunity)
- Identify sources of Vitamin A (retinol and beta-carotene)

How does Vitamin A help maintain healthy vision?

- MTP Home Science Grade 10 Learner's Book pg. 38
- Digital resources
- Charts

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Vitamin B complex
Nutritive Value of Foods - Vitamin B12 and Folic acid
Nutritive Value of Foods - Functions and sources of Vitamin C

By the end of the lesson, the learner should be able to:
- Describe functions and sources of B vitamins (B1, B2, Niacin, B12, Folic acid)
- Explain the effects of deficiency of B vitamins
- Include whole grains and protein foods in meals to prevent vitamin B deficiency
- Describe functions and sources of Vitamin C
- Explain the deficiency disease caused by lack of Vitamin C
- Include citrus fruits in daily diet to boost immunity and promote wound healing

In groups, learners are guided to:
- Discuss functions of Vitamin B1, B2, Niacin (energy production, nervous system function)
- Identify sources of B vitamins
- Discuss deficiency diseases (beriberi, pellagra)
- Discuss functions of Vitamin C (iron absorption, tissue repair, immunity, wound healing)
- Identify sources of Vitamin C (citrus fruits, vegetables)
- Discuss scurvy and its prevention

Why should alcoholics be concerned about thiamine deficiency?
How does Vitamin C help the body absorb iron more efficiently?

- MTP Home Science Grade 10 Learner's Book pg. 39
- Digital resources
- Reference books
- MTP Home Science Grade 10 Learner's Book pg. 40
- Charts
- MTP Home Science Grade 10 Learner's Book pg. 41
- Digital resources
- Fruit samples

- Oral questions - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Fat-soluble vitamins (D, E, K)

By the end of the lesson, the learner should be able to:
- Describe functions and sources of Vitamins D, E and K
- Explain the role of sunlight in Vitamin D production
- Encourage outdoor activities and consumption of fortified foods for strong bones

In groups, learners are guided to:
- Discuss functions of Vitamin D (bone formation, calcium absorption)
- Discuss functions of Vitamin E (tissue protection, antioxidant)
- Discuss functions of Vitamin K (blood clotting)
- Identify sources of each vitamin

Why is sunlight important for Vitamin D production in the body?

- MTP Home Science Grade 10 Learner's Book pg. 41
- Digital resources
- Charts

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Fat-soluble vitamins (D, E, K)

By the end of the lesson, the learner should be able to:
- Describe functions and sources of Vitamins D, E and K
- Explain the role of sunlight in Vitamin D production
- Encourage outdoor activities and consumption of fortified foods for strong bones

In groups, learners are guided to:
- Discuss functions of Vitamin D (bone formation, calcium absorption)
- Discuss functions of Vitamin E (tissue protection, antioxidant)
- Discuss functions of Vitamin K (blood clotting)
- Identify sources of each vitamin

Why is sunlight important for Vitamin D production in the body?

- MTP Home Science Grade 10 Learner's Book pg. 41
- Digital resources
- Charts

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Functions and sources of Iron

By the end of the lesson, the learner should be able to:
- Describe functions of iron in the body
- Identify sources of iron
- Include iron-rich foods in meals to prevent anaemia and maintain energy levels

In groups, learners are guided to:
- Discuss functions of iron (haemoglobin formation, oxygen transport)
- Identify animal and plant sources of iron
- Discuss iron deficiency anaemia

Why do women of childbearing age need more iron than men?

- MTP Home Science Grade 10 Learner's Book pg. 43
- Digital resources
- Charts

- Oral questions - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Functions and sources of Calcium and Phosphorus

By the end of the lesson, the learner should be able to:
- Describe functions of calcium and phosphorus
- Identify sources of calcium and phosphorus
- Consume dairy products and leafy vegetables for strong bones and teeth

In groups, learners are guided to:
- Discuss functions of calcium (bone formation, blood clotting, muscle function)
- Discuss functions of phosphorus (bone formation, energy release)
- Identify sources of both minerals

How do calcium and phosphorus work together for bone health?

- MTP Home Science Grade 10 Learner's Book pg. 44
- Digital resources
- Food samples

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Other mineral salts

By the end of the lesson, the learner should be able to:
- Describe functions and sources of iodine, sodium, potassium and zinc
- Explain the effects of iodine deficiency
- Use iodised salt in cooking to prevent goitre

In groups, learners are guided to:
- Discuss functions of iodine (thyroid hormone production)
- Discuss functions of sodium and potassium (fluid balance, nerve function)
- Discuss functions of zinc (immunity, growth, wound healing)

Why is iodised salt recommended for household use?

- MTP Home Science Grade 10 Learner's Book pg. 45
- Digital resources
- Charts

- Oral questions - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Dietary fibre and Water

By the end of the lesson, the learner should be able to:
- Describe functions of dietary fibre and water
- Classify dietary fibre into soluble and insoluble
- Drink adequate water and eat fibre-rich foods to prevent constipation and maintain hydration

In groups, learners are guided to:
- Discuss types of dietary fibre (soluble and insoluble)
- Discuss functions of water (transport, temperature regulation, digestion)
- Identify sources of dietary fibre and water

How does drinking enough water affect your daily energy and concentration?

- MTP Home Science Grade 10 Learner's Book pg. 47
- Digital resources
- Food samples

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Food fortification and enrichment

By the end of the lesson, the learner should be able to:
- Explain the meaning of food fortification and enrichment
- Give examples of fortified and enriched foods
- Choose fortified foods when shopping to address nutrient deficiencies

In groups, learners are guided to:
- Use digital or print resources to search for information on food fortification and enrichment
- Discuss reasons for fortification (preventing deficiencies)
- Identify examples of fortified foods (maize flour, salt)

Why is maize flour fortified in Kenya?

- MTP Home Science Grade 10 Learner's Book pg. 49
- Digital resources
- Samples of fortified foods

- Oral questions - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Food fortification and enrichment
Nutritive Value of Foods - Kwashiorkor and Marasmus

By the end of the lesson, the learner should be able to:
- Explain the meaning of food fortification and enrichment
- Give examples of fortified and enriched foods
- Choose fortified foods when shopping to address nutrient deficiencies
- Explain causes, signs and symptoms of kwashiorkor and marasmus
- Describe prevention and management of protein-energy malnutrition
- Promote proper infant feeding practices to prevent malnutrition in children

In groups, learners are guided to:
- Use digital or print resources to search for information on food fortification and enrichment
- Discuss reasons for fortification (preventing deficiencies)
- Identify examples of fortified foods (maize flour, salt)
- Discuss causes of kwashiorkor (protein deficiency) and marasmus (overall nutrient deficiency)
- Identify signs and symptoms of each condition
- Discuss prevention through breastfeeding and balanced diet

Why is maize flour fortified in Kenya?
How can exclusive breastfeeding help prevent protein-energy malnutrition in infants?

- MTP Home Science Grade 10 Learner's Book pg. 49
- Digital resources
- Samples of fortified foods
- MTP Home Science Grade 10 Learner's Book pg. 50
- Digital resources
- Charts

- Oral questions - Written assignments - Observation
- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Kwashiorkor and Marasmus

By the end of the lesson, the learner should be able to:
- Explain causes, signs and symptoms of kwashiorkor and marasmus
- Describe prevention and management of protein-energy malnutrition
- Promote proper infant feeding practices to prevent malnutrition in children

In groups, learners are guided to:
- Discuss causes of kwashiorkor (protein deficiency) and marasmus (overall nutrient deficiency)
- Identify signs and symptoms of each condition
- Discuss prevention through breastfeeding and balanced diet

How can exclusive breastfeeding help prevent protein-energy malnutrition in infants?

- MTP Home Science Grade 10 Learner's Book pg. 50
- Digital resources
- Charts

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Anaemia, Goitre, Rickets and Scurvy

By the end of the lesson, the learner should be able to:
- Explain causes, signs and symptoms of anaemia, goitre, rickets and scurvy
- Describe prevention and management of these deficiencies
- Advise family members on eating nutrient-rich foods to prevent deficiency diseases

In groups, learners are guided to:
- Discuss causes, signs and prevention of anaemia (iron deficiency)
- Discuss goitre (iodine deficiency) and rickets (Vitamin D deficiency)
- Discuss scurvy (Vitamin C deficiency)

Why are adolescent girls more prone to anaemia than boys?

- MTP Home Science Grade 10 Learner's Book pg. 51
- Digital resources
- Charts

- Oral questions - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Obesity, Anorexia nervosa and Bulimia nervosa

By the end of the lesson, the learner should be able to:
- Explain causes, signs and symptoms of obesity, anorexia nervosa and bulimia nervosa
- Describe management of nutritional disorders
- Maintain healthy eating habits and positive body image to prevent eating disorders

In groups, learners are guided to:
- Discuss causes and signs of obesity (excessive calorie intake, sedentary lifestyle)
- Discuss anorexia nervosa and bulimia nervosa (eating disorders)
- Discuss management strategies including professional help

How can peer pressure and media influence contribute to eating disorders among teenagers?

- MTP Home Science Grade 10 Learner's Book pg. 56
- Digital resources
- Case studies

- Oral questions - Written tests - Observation

Food and Nutrition

Nutritive Value of Foods - Obesity, Anorexia nervosa and Bulimia nervosa
Nutritive Value of Foods - Factors to consider when planning meals

By the end of the lesson, the learner should be able to:
- Explain causes, signs and symptoms of obesity, anorexia nervosa and bulimia nervosa
- Describe management of nutritional disorders
- Maintain healthy eating habits and positive body image to prevent eating disorders
- Explain factors to consider when planning meals
- Discuss the importance of balanced meals
- Plan family meals that consider budget, preferences and nutritional needs

In groups, learners are guided to:
- Discuss causes and signs of obesity (excessive calorie intake, sedentary lifestyle)
- Discuss anorexia nervosa and bulimia nervosa (eating disorders)
- Discuss management strategies including professional help
- Discuss factors to consider when planning meals (balanced diet, individual requirements, foods in season, variety, portions, money available)
- Analyse sample meal plans
- Present findings in class

How can peer pressure and media influence contribute to eating disorders among teenagers?
What factors should a family consider when planning meals for the week?

- MTP Home Science Grade 10 Learner's Book pg. 56
- Digital resources
- Case studies
- MTP Home Science Grade 10 Learner's Book pg. 58
- Digital resources
- Sample menus

- Oral questions - Written tests - Observation
- Oral questions - Written assignments - Observation

Food and Nutrition

Nutritive Value of Foods - Planning meals from different food groups

By the end of the lesson, the learner should be able to:
- Formulate meal plans using locally available foods
- Create balanced menus for different meals of the day
- Prepare nutritious meals for the family using affordable local foods

In groups, learners are guided to:
- Plan meals for breakfast, lunch and supper using different food groups
- Create a weekly menu incorporating locally available foods
- Present and critique meal plans in class

How can you ensure your family gets all nutrients from locally available foods?

- MTP Home Science Grade 10 Learner's Book pg. 59
- Digital resources
- Sample menus

- Oral questions - Practical assessment - Observation

Food and Nutrition

Nutritive Value of Foods - Planning meals from different food groups

By the end of the lesson, the learner should be able to:
- Formulate meal plans using locally available foods
- Create balanced menus for different meals of the day
- Prepare nutritious meals for the family using affordable local foods

In groups, learners are guided to:
- Plan meals for breakfast, lunch and supper using different food groups
- Create a weekly menu incorporating locally available foods
- Present and critique meal plans in class

How can you ensure your family gets all nutrients from locally available foods?

- MTP Home Science Grade 10 Learner's Book pg. 59
- Digital resources
- Sample menus

- Oral questions - Practical assessment - Observation