PRINCETON COLLEGE

9/33 Olatunde Onimole st, surulere

HOME ECONOMICS GRADE 9 NOTE

2ND TERM 2023/2024

BY: MRS ADEYEMI OLUWAKEMI

2nd TERM SCHEME OF WORK

1. Revision

2. Food hygiene and safety- meaning, reason, ways of handling food

3. Food hygiene and safety- source of food contamination, poisoning,

sensory sign of spoilage and causative organisms

4. Responsibilities of food manager- meaning of consumers, effect of

hygienic and unhygienic food handling to the consumer

5. Preparation, packaging and marketing of food items- differences

between snacks and main meals, available snacks and drinks, duties of
food providers/ vendors for the public

6. Preparation, packaging and marketing of food items (cont’d)-

preparation of snacks, simple meal and fruit drinks, marketing
principle

7. Mid term

8. Scientific study of foods- characteristics of food nutrients

9. Scientific study of foods(cont’d)- effects of dry and moist heat on food

10. Feeding the family members- infants, toddlers, adolescents,

vegetarians, types of vegetarians, suggested meal for vegetarian

11. Revision

12. Examination
WEEK: 1

TOPIC: Revision

DURATION: 40mins.

REFERENCE: 1st Term examination question paper

OBJECTIVES: At the end of the lesson, students should be able to:

i. Recall some of the topics

ii. Answer most of the examination questions correctly

CONTENT

1st Term examination question paper

ASSIGNMENT

Mention five hygienic ways of handling food

WEEK: 2

TOPIC: Food Hygiene and Safety

DURATION: 40mins.

REFERENCE: Home Economics for Junior Secondary School by E. A.

Anyakoha

OBJECTIVES: At the end of the lesson, students should be able to:

i. Define food hygiene and contamination

ii. Explain the meaning and causes of food poisoning.
iii. Discuss sensory signs of spoilage and causative microorganism.

CONTENT

Food Hygiene

Food hygiene means preventing harmful substances and microorganisms from

growing in the food by keeping the food clean and safe. Food is safe when it is
kept in hygienic condition and free from contamination.

Hygienic Ways to Handle Food

1. Buy foods that are fresh and not dented if they are canned foods.
2. Purchase food from a clean and tidy environment
3. Prepare food under hygienic condition
4. Store foods (raw, fresh and cooked) in a clean store or food containers
5. Wash the tops of canned food such as milk, tomato, sardine, etc. before
opening.
6. Separate raw and cooked meat, poultry and sea food from another food.
7. Protect kitchen area and food from insects, pest and other animals.
8. Cover cooked food with a lid and serve hot
9. Store food appropriately.
 10.Wash fresh fruits and vegetable thoroughly
11.Serve food in a clean plate and use clean cutlery to eat
12. Wash your hands thoroughly before and after using the toilet.
13. Wash your hands after sweeping and dusting, blowing of nose and changing
of babies’ napkin.
14. Keep fingernails short and clean always

Video link on food hygiene https://www.food.gov.uk/safety-hygiene/student-

guide-to-food-safety-and-hygiene

Food Contamination

It is the process of making food items unsuitable for consumption by bacteria or

some other substances that can be harmful to the consumer. When food is
contaminated, the result is food poisoning.

https://www.betterhealth.vic.gov.au/health/healthyliving/food-poisoning-
prevention
2

EVALUATION:

1. ----------means preventing harmful substances and microorganisms from

growing in the food by keeping the food clean and safe. A. Food hygiene
b. food poisoning c. food packing d. food contamination
2. The sensory signs of spoilage food are all these except a. change in colour
b. change in odour c. change in texture d. change in growth
3. All these are sources of food contamination except a. microorganisms
b. poor handling of food c. chemicals d. seasoning
4. ----------- is illness caused by eating contaminated food with bacteria and/or
their toxins. A. Food hygiene b. food poisoning c. food packing
d. food contamination
5. Which of the following is not a symptoms food poisoning? A. nausea b.
vomiting c. diarrhea d. malaria
 ASSIGNMENT

Home Economics for JSS textbook page 364, questions 4, 5 and 6

WEEK: 3

TOPIC: Food Hygiene and Safety

DURATION: 40mins

REFERENCE: Home Economics for Junior Secondary School by E. A.

Anyakoha

OBJECTIVES: At the end of the lesson, students should be able to:

i. Define food hygiene and contamination

ii. Explain the meaning and causes of food poisoning.
iii. Discuss sensory signs of spoilage and causative microorganism.

Food Poisoning
Food poisoning, also called foodborne illness, is illness caused by eating
contaminated food with bacteria and/or their toxins. Symptoms associated with
food poisoning may include: nausea, vomiting, diarrhea, fever, and sometimes
cramps.

Sources of Food Contamination and Poisoning

1. Microorganisms:
2. Harmful chemicals such as agro-chemicals.
3. Physical hazards such as pieces of metal, glass, stones or other objects that
may cause physical injury to the consumers.
4. Poor handling of food.
5. Poor personal hygiene practices.
6. Dirty environment.
7. Fly perching on food and food utensils.

Video link on food contamination

https://www.betterhealth.vic.gov.au/health/healthyliving/food-poisoning-
prevention

Sensory Signs of Food Spoilage & Causative Micro-organisms

Food spoilage is caused by enzymes either contained within the food or produced
by micro-organisms growing in the food. Such microorganism include bacteria,
yeast and moulds.

The sensory signs of food spoilage and causative microorganisms are those things
you can perceive with your sense of touch, sight, smell, feeling and hearing. Such
food can change in:

a. Colour
b. Flavor
c. Odour
d. Texture
e. General appearance
 f. There could also be mould growing on the food

EVALUATION:

1. Describe food hygiene

2. Mention five hygienic ways of handling food
3. Differentiate between food poisoning and food contamination.

ASSIGNMENT

Home Economics for JSS textbook page 364, questions 4, 5 and 6

WEEK: 4

TOPIC: Responsibilities of Food Manager

DURATION: 40mins.

REFERENCE: Home Economics for Junior Secondary School by E. A.

Anyakoha

OBJECTIVES: At the end of the lesson, students should be able to:

i. State the responsibilities of food safety manager.

ii. Mention the strategies or methods of hygienic food management.
iii. Explain the effect of hygienic and unhygienic food handling.

CONTENT
Responsibilities of Food Management

Food provision and service are important activities. Those who work in food
industries, food service centres, food vending business, canteens, etc. have
responsibilities to ensure that the food items they make available to consumers
are safe.

Food Safety Manager

The food safety manager is the person who is responsible for all the activities
involved in meal preparation and service. The manager may have people
working with him/her. Food safety management occurs in the family where the
homemaker often acts as the food manager. It occurs in the food service
industry, hospitals, canteens, etc. The manager is responsible to the consumer.
The consumer is the person who eats the food.

Responsibilities of Food Safety Manager to the Consumers

 The responsibilities of the food safety manager to the consumers are to ensure
that;

1. The food presented to the consumer is the safe for human consumption.
2. Good quality food items are used in meal preparation.
3. Food is prepared by the most suitable methods and procedures.
4. Cooked food is properly packaged.
5. Safe or hygienic food handling practices are adopted.
6. Hygienic food storage and preservation methods are used.
7. Cooked food is kept at safe temperature.
8. People who handled the food maintain personal hygiene.
9. Food preparation and service are carried out in clean environment.
10.Facilities for food preservation, storage, preparation and service are kept
clean and hygienic.
11.Leftover food is properly managed and utilized.
12.Contaminated or spoilt food is properly disposed of.

Hygienic Food Management Strategies

Hygienic food management strategies are the various ways or methods of keeping
food healthy for consumption. These include:

1. Personal cleanliness of food handlers.

2. Cleanliness of food preparation environment.
3. Maintaining proper kitchen hygiene.
4. Cleanliness of food preparation utensils.
5. Cooking food thoroughly.
6. Reheating cooked food thoroughly.
7. Keeping food safe temperature.
8. Storing perishable and cooked food in the freezer.
9. Washing fruits and vegetables especially if eaten raw.
10.Not using food beyond its expiry date.
11.Using clean (portable) water for food preparation.
12.Selecting and using wholesome food items.
13.Using hygienic food packing materials.
14.Not exposing food to flies and pests.

Effect of Hygienic Food Handling Practices

1. Prevents food poisoning.
2. Prevents food-borne diseases.
3. Promotes enjoyment of meals.
4. Conserve resources such as money and time that could have been spent on
medical treatment.
5. Leads to good health.

Effect of Unhygienic Food Handling Practices

1. Can lead to food poisoning.
2. Result in food-borne diseases.
3. Poor health.
4. Spending money on hospitals and drugs.
5. Death occurs in extreme cases.

Video link on food management strategies

https://www.youtube.com/watch?v=0EhBxwRgksc
 EVALUATION:

1. ------------- is the person who is responsible for all the activities involved in
meal preparation and service. A. manager b. cook c. food safety
manager d. control manager
2. Which of the following is not an effect of hygienic food handling practices?
A. Prevents food poisoning b. Prevents food-borne diseases c. Promotes
enjoyment of meals d. promote bad health
3. Which of the following is not an effect of unhygienic food handling
practices? A. food poisoning b. Poor health c. Promotes enjoyment of
meals. d. Death
4. The person in charge of food safety in the home is --------- a. the father b.
the home maker c. the children d. grandmother
5. Food safety management is practiced by_________. a. cookers
b. teachers c. students d. food handlers

ASSIGNMENT

Home Economics for JSS textbook page 365, questions 1 and 2

WEEK 5

TOPIC: Preparation, Packaging and marketing of food Items

DURATION: 40mins

REFERENCE: Home Economics for Junior Secondary School by E. A.

Anyakoha

OBJECTIVES: At the end of the lesson, students should be able to:

i. Differentiate between snacks and main meals.

ii. List snacks and drinks available in the society.
iii. State the duties of food vendors for the public.

CONTENT

Preparation, Packaging and Marketing of Food Items

Different types of meals or food items can be prepared, packaged and sold as
income generating activities. Food service is a very lucrative business because
food is very important for survival.

Snacks

Snacks are light food or meals that are taken in-between meals. They should not be
used as meal for breakfast, lunch and supper. Snacks include plantain chips chin-
chin, cake, meat pie, sausage rolls, doughnuts, meat balls, yam balls, etc.
Main meals

These are food items prepared and eaten at a specific time as breakfast, lunch or
dinner. A meal can be made up of a number of courses. There are one-course
meal, two-course meal, three-course meal and so on. A three-course meal
consists of appetizer, main meal and dessert. Examples of meals are jollof
rice, pounded yam and soup, coconut rice, yam and egg, tuwo shinkafa, amala
with soup etc.
Drinks

These are commonly made from fruits. They are refreshing because they are
rich in vitamins. There are many types of fruits in Nigeria, such as oranges,
mangoes, pawpaw, watermelon, cashew, etc.
Duties of Food Sellers (Vendors) to the Public

1. Food vendors prepare nutritious food for the public consumption.

2. They maintain high level of food and personal hygiene.
3. They use wholesome fresh or raw materials or raw food. Avoid spoilt foods.
4. They use best cooking methods.
5. They avoid unscrupulous practices.
6. They package food properly for the buyers.
7. They provide consumers with necessary information on the food they are
selling.
8. They comply with the regulations of government regulatory bodies such as
NAFDAC.
EVALUATION

1. Differentiate between snacks and main meals.

2. Write five duties for food vendor to the public.

ASSIGNMENT

1. Mention ten snacks eaten in your locality.

WEEK 5

TOPIC: Preparation, Packaging and marketing of food Items (cont’d)

DURATION: 40 mins
REFERENCE: Home Economics for Junior Secondary School by E. A.
Anyakoha

OBJECTIVES: At the end of the lesson, students should be able to:

i. Prepare simple snacks, drinks and meals.

CONTENT

Preparation of Snacks, Fruit Drinks and Simple Meals

Preparation of Jollof Rice

Main ingredients
1 cup rice
1 small tin of tomato puree/ paste
4 medium size fresh tomatoes
1 medium onions
3 table spoon of cooking oil
200g meat (chicken or beef)
6-8 cups of water
Seasoning- thyme, curry, seasoning cubes
Salt and pepper to taste

Method
1. Cut meat into pieces, wash and season with salt, onions, pepper, thyme
(any other seasoning).
2. Boil meat until tender.
3. Heat oil in a sauce pan and add the pepper, onion and tomatoes.
4. Cook until the ingredients are well blended and taste cooked.
5. Add meat and salt to taste.
6. Cook for about 5-10minutes.
7. Removes the meat to prevent over cooking.
8. Wash rice and add to the stew. Add water and stir. Taste for salt.
9. Cook gently over low heat.
10.Add more water if necessary.
 11.Watch for when it is cooked and water has dried up. Do not allow the rice
to get burnt.
12.Stir the cooked food to ensure even consistency of the jollof rice.
13.Serve hot, garnish with green vegetables, sliced tomatoes, meat. Onion
rings.

Video link on how to make jollof rice https://cheflolaskitchen.com/jollof-rice/

Preparation of Akara
Main ingredients

1 cup of beans (222g)

1 medium size onion
 Vegetable oil
¼ cup of water
Method

1. Soak beans and remove the husk

2. Blend the peeled beans with peppers, crayfish, salt, and bouillon powder (or
cube).
3. Whisk until the batter becomes airy and fluffy. This will take about a minute
to 5 minutes depending on the tool you use. Electric hand whisk takes about
a minute to two, regular hand whisk will take about 2 to 3 minutes.
4. Stir in the diced onions.
5. Preheat the oil and scoop the mixture in spoonful into the pan
6. Fry till golden brown.
7. Remove from oil and serve hot.
Video link on how to make akara
https://www.youtube.com/watch?v=cqAMOlnqPVo

Preparation of Pineapple Juice

Ingredients
 1. 1 medium ripened pineapple
2. ½ cup of syrup (sugar boiled in water)

Method

1. Wash the pineapple thoroughly in salty water and leave to drain.

2. Cut into two halves.
3. Remove core and scoop pulp into a clean bowl using a spoon.
4. Strain the pulp through a clean sieve.
5. Add syrup (sugar) and little water to the drink.
6. Pour into a suitable container.
7. Serve chilled

Video link on how to make pineapple drink

https://www.africanbites.com/homemade-pineapple-juice/

EVALUATION:
1. --------- are light food or meals that are taken in-between meals. A. meal b.
food c. rice d. snack
2. Which of the following snacks is not made from flour? A. sausage rolls b.
meat pie c. meat balls d. cake
 3. Food items prepared and eaten at a specific time. A. snacks b. breakfast c.
dinner d. main meal
4. Snack should be eaten as a. breakfast b. lunch c. dinner d. in-between
meal
5. A three-course meal consists of a. appetizer, main meal and dessert b.
dessert, main meal and appetizer c. appetizer, dessert and main meal d.
main meal, dessert and appetizer

ASSIGNMENT:
1. Observe and write down common snacks, main meals and fruits
consumed in your locality.

WEEK 6

TOPIC: Marketing Principle

DURATION: 40 mins
REFERENCE: Home Economics for Junior Secondary School by E. A.
Anyakoha

OBJECTIVES: At the end of the lesson, students should be able to:

i. Explain marketing and packaging principle.

ii. State packaging materials.
iii. Mention reasons for packaging foods.

CONTENT

Packaging Principles
Food packaging is the process of provision of protection or covering food.

Reasons for Packaging Food

1. Food packaging protect food from microbial contamination.
2. It protects food from physical and chemical changes.
3. It keeps food in good condition and flavor until it gets to the consumer.
 4. It help in its marketing it helps in its handling
5. It helps in its handling.

Packaging Materials

Materials for packaging include:

1. Foil
2. Plates or plastic
3. Paper
4. Glass
5. Aluminium etc.

Principle of Packaging

1. The package must protect the food from contamination.

 2. It must be able to inform the consumer i.e. it must communicate necessary
information about the consumer.
3. It must be easy to use by both the food vendor and the consumer.
4. Package must be tasteless and not add flavor to the food.
5. It should be adequate for labelling.
6. Use clean, hygienic and attractive containers
7. Give your product a good brand name that will attract consumers.
8. Have a proper label for your product.
9. Package wholesome food or product.

Marketing Principles

Marketing food items is the chain of activities that take place between the
production of food and its reaching the final consumer.

1. Government (NAFDAC) regulations on marketing of food items must be

adhere to.
2. Food must be kept safe during marketing.
3. Packaging must be suitable for the type of food.
4. Necessary information must be provided for consumers.
5. Food vendors must observe personal hygiene. The environment must be kept
clean.

EVALUATION

1. State five principles of food packaging.

2. Mention any five principles of marketing food items.

ASSIGNMENT

1. List any five common packaging materials used by food vendors in your
locality.
WEEK 8

TOPIC: Scientific Study of Food

DURATION: 40mins

REFERENCE: Home Economics for Junior Secondary School by E. A.

Anyakoha

OBJECTIVES: At the end of the lesson, students should be able to:

i. State characteristics of food nutrients.

ii. Mention different methods of studying the food nutrients

CONTENT

Characteristics of Food Nutrients

Food nutrient are the chemical substance in the food we eat. The various food
nutrients differ from each other in their;

a. Physical properties: It is also refers to their structural appearances e.g.

shape, colour, odour etc. The physical properties of a food may change when
it is treated certain ways.
b. Chemical properties: This refers to the chemical compositions of the
nutrients. It is the elements or group of elements that make up the nutrients
and how they behave under certain conditions.

Proteins

Proteins are body builders. They are needed for body building and replacement of
body tissues. Food sources are meat, poultry, fish, milk, eggs, cheese, soya bean,
beans etc.
Characteristics of Proteins

1. Proteins are made up of chemical elements carbon, hydrogen, oxygen and

nitrogen. Some proteins also contain some amounts of sulphur or other
minerals.
 2. The elements arrange themselves in different combination to form amino
acids.
3. The amino acids then form the proteins.
4. The final products of protein digestion are the amino acids.
5. Proteins are digested by enzymes called protease.
6. They are insoluble in water.
7. Many proteins coagulate and not easily destroyed by heat.
8. Protein is not easily destroyed by heat.

Carbohydrates

They are the chief sources of energy for animals and man. Sources are millets,
maize, yam, rice, bread, guinea corn, cassava, sweet potatoes, etc.

Characteristics of carbohydrates

1. They contain chemical elements carbon, hydrogen and oxygen.

2. These elements combine in different ways to form:
a. Simple sugars e.g. glucose, fructose etc.
 b. Complex sugar e.g. lactose
c. Starches e.g. yam, cassava, etc.
d. Cellulose which is found in some vegetables
3. All sugar are sweet, but they vary in sweetness.
4. Sugars are soluble in water. They form crystals in dry form.
5. Simple sugars are colorless. Starches are white in colour. They are insoluble
in water.
6. Starches are often stored as starch grain in plant cells.
7. Starches and complex sugars are broken down to simple sugars before
animals can use them.
8. The last products of carbohydrate digestion is glucose.
9. Dry heat causes sugar to melt into a brown honey-like substances called
caramel

Fats and Oils (Lipids)

Fats and oils are energy givers, like the carbohydrates. Sources of fats and oils
include palm oil, fatty meat, egg yolk, butter, etc.
Characteristics of Fats and Oils

1. They contain high proportions of carbon and hydrogen but little oxygen.
2. They are bad conductors of heat. They therefore help insulate the body from
cold and keep it warm.
3. Fats and oils insoluble in water but soluble in ether.
4. Fats and oils are broken down to fatty acids and glycerol before they can be
absorbed by the body.
5. Fats are solid at room temperature. Oils are liquid at room temperature.
6. When fats and oils are exposed to air for prolonged period they become
rancid. The rancid fats and oils have undesirable taste and flavor.

Vitamins
Characteristics of Vitamins A and D

1. They are fat soluble vitamins.

2. They are not dissolved in water.
3. They are not destroyed by ordinary cooking.
4. They are destroyed when the fat that contains them goes rancid i.e. spoil

Vitamin B & C
1. This is water-soluble
2. Food sources should be cooked with small quantity of water using quick
cooking method.
3. Fast methods of cooking should be used. Over-cooking should can lead
to loss of vitamin.
4. Rich vitamin C foods such as oranges are often eaten raw.
Minerals

1. Dry heat has little effect upon minerals in food.

2. Moist heat may result in loss of some of the soluble minerals such as
sodium, potassium and magnesium salts.

EVALUATION

1. The chemical substance in the food we eat are called food a. nutrient b.
meal c. protein d. carbohydrate
2. Proteins can be made up of all except one of the following a. carbon b.
hydrogen c. nitrogen d. sodium
3. The final products of protein digestion is a. glucose b. fructose c. fatty
acids d. amino acids
4. Proteins are digested by enzymes called a. protease b. prolactin c.
catalyst d.
5. Proteins are ----------- in water. A. soluble b. insoluble protein,
 6. carbohydrate can be made up of all except one of the following a. carbon
b. hydrogen c. nitrogen d. oxygen

ASSIGNMENT

Home Economics for JSS textbook page 347-348, question 1-10

WEEK 9

TOPIC: Scientific Study of Food (cont’d)

DURATION: 40 mins

REFERENCE: Home Economics for Junior Secondary School by E. A.

Anyakoha

OBJECTIVES: At the end of the lesson, students should be able to:

i. Explain the effect of moist and dry heat on food nutrients.

ii. Test and identify the presence of different nutrients in foodstuff.

CONTENT

Effect of Heat on Food Nutrients

The heat that is applied on food when cooking has greater effect on the nutrients.
The heat applied are two- the dry heat used in baking, grilling, roasting and moist
heat produced by water and steam.

Effect of Heat on Protein

Dry Heat (beef) Moist Heat (egg)

Procedure: Procedure:
i. Get a piece of pure beef (remove fat) i. Place an egg into a sauce pan
ii. Wash and allow to drain thoroughly. of boiling water.
iii. Put inside a clean pan. ii. Boil for 10mins.
iv. Place the pan with beef in the centre iii. Remove the egg
of a pre- heated oven. iv. Allow it cool down, remove
v. Turn the beef over half way through shell and cut it into two.
cooking Observation
Observation The white of the egg (albumen)
When the meat is cooked, it becomes has solidified/ set. This effect on
smaller, hardens and seals in the juice. This protein is known as coagulation.
shows that protein shrinks when heated The same change take place when
meat, fish, chicken, milk, is
cooked.
Effect of Heat on Carbohydrates e. g Starch

Dry Heat (bread) Moist Heat (corn starch)

Procedure: Procedure:
i. Obtain a slice of bread i. Get two table spoons full of
ii. Place the slice in a very hot corn starch paste (ogi) in a clean
oven or a toaster bowl.
iii. Leave until slice turns light ii. Mix it with about four spoonful
brown of cold water thoroughly to
Observation: form a liquid paste.
Light brown colour will be observed. iii. Pour boiling water rapidly into
The product is called dextrin. The liquid paste and stir.
process is known as dextinization. Observation:
The liquid paste swell up and turns to
a jelly- like substance (thick paste)
which is called gel. This process is
referred to as gelatinization.
Effect of Heat on Carbohydrates e. g Sugar

Dry Heat (sugar) Moist Heat (sugar)

Procedure: Procedure:
i. Get cubes of sugar (7 or more i. Pour about 150ml of water
cubes) in a sauce pan. into a sauce add about 30g
ii. Apply heat gently but do not stir. of sugar.
iii. Continue heating until the colour of ii. Heat gently.
the sugar changes. iii. Continue heating until a
Observation: syrup is formed.
A brown honey- like substances is formed, Observation:
which is known as caramel. The process The syrup is formed as the liquid
is referred to as caramelization. This evaporates.
process is used in the production of jams,
sweets, etc.
 Effects of heat on fats and oils

Dry Heat (sugar) Moist Heat

Procedure:
1. Solid fat melts when heated.
2. Oil expands when heated
3. When fats and oils are heat to very high temperature:
i. They can burn.
ii. They can catch fire.
iii. Fumes and unpleasant odour are given out. These irritate the eyes and
are choking.
Effects of Heat on Vitamins

Moist heat ( vegetable)

Procedure:
i. Pick some leafy vegetables to remove the dry and dirty ones.
ii. Rinse in cold water.
iii. Heat the vegetable with water on fire for some minutes.
Observation:
The colour of the vegetables changes from green to yellowish colour. The leaves
become softer. The vitamins in them are lost in the water and destroyed by
heat.
Test and Identification of Nutrients in Food Stuffs

Test for starch e.g. yam, potatoes, rice

 Iodine Test

Procedure:

i. Cut a piece of yam /potato.

ii. Put it in a clean flat plate
iii. Add a few drops of iodine solution on the cut piece of yam/potato

Observation:

Blue-black colour is formed. This shows the presence of starch.

Test for Simple Sugar e.g. table sugar, honey, fruits (ripe banana)

 Fehling’s Test

Procedure:

1. Get about 4ml of 4% sugar solution in a test tube.

2. Add equal amounts of Fehling’s solution A (copper (ii)sulphate in water)
and B ( sodium potassium titrate and sodium hydroxide in water).
3. Add 4ml of this solution (Fehling’s solution) into the 4ml Sugar solution in a
tube.
4. Place the test in a beaker half-filled with water.
5. Heat the beaker under a burner gently to boil.

Observation:

An orange or brick-red precipitate is formed. This shows the presence of a

simple sugar.

Video link on simple sugar test https://www.youtube.com/watch?v=yjLB_ntM324

Test for Protein using egg/ fish

 Million’s Test

Procedure:

1. Get about 1-3g of egg white or fish in a test tube.

2. Add 4 ml amount of cold water into it and shake.
3. Add about 2.5ml of million’s reagent into it.
4. A white precipitate is formed.
5. Place the test tube in a beaker half filled with water
6. Heat it gently.

Observation:
The white precipitate changes to a reddish colour, indicating the presence of
protein.

Video link on on protein test https://www.youtube.com/watch?v=cOQehG4hRMA

Test for Fats and Oil using vegetable oil, butter

Procedure:

i. Smear or mark a little of butter or ground nut on a sheet of light white paper.
ii. Hold up paper.

Observation:

Translucent patch is formed by the oil mark.

 Sudan III Test

Procedure:

i. Get a small quantity of ground nut paste in a test tube.

ii. Add a few drops of sudan III into it.
Observation

A distinct red colouration is formed.

Video link on fat and oil test https://www.youtube.com/watch?v=NfP0fvFK618

EVALUATION:

1. Starch are -------- in water. A. insoluble b. soluble c. glucose

2. The last products of carbohydrate digestion is a. glucose b. fructose
c. fatty acids d. amino acids
3. Dry heat causes sugar to melt into a brown honey-like substances called
caramel
4. When the heat is applied to sugar it turned to ---------- a. dextrin b.
caramel c. gel d. syrup
5. When iodine added to starch it turns a. blue-black b. black c. blue-grey
d. orange
6. Oils are ------ at room temperature. A. solid b. liquid c. semi solid d.
gaseous

ASSIGNMENT

Home Economics for JSS textbook page 347-348, question 11-18

WEEK 10

TOPIC: Feeding the family

DURATION: 40 mins

REFERENCE: Home Economics for Junior Secondary School by E. A.

Anyakoha

OBJECTIVES: At the end of the lesson, students should be able to:

i. State the characteristics of each group of people in the family that

influence their nutritional needs e.g. infants, vegetarian

CONTENT

Nutritional needs of Different People in the Family

1. Young children (Infant 0-1year and Toddlers 1-2years): young children

are growing rapidly. They are also very active they require food for growth
and their activities.
Guidelines for Providing Children’s Meals
i. The food must be rich in protein for body building, energy foods for
their activities, minerals and vitamins for protection and vitality.
ii. Their food should be rich in milk, meat, fish, eggs beans, vegetables
and fruits.
iii. Meal times should be regular.
iv. Their meals must be cooked by the most easily digested methods.
v. Meals time for children should be pleasurable time.
vi. An excess consumption of sweets and candies that may lead to tooth
decay should be avoided.
2. Older Children: they are also growing and active. They equally need body
building and protective foods. They spend much energy at play. Therefore
they require sufficient energy-giving food in their diets.
3. Adolescents: adolescents is a period for rapid growth (about the age of 10-
12years). The adolescents therefore need proper feeding. They also have
 increased appetite. Their food should be rich in protein, carbohydrates,
minerals and vitamins.
4. Adolescent Girls: require increased intake of iron. This is to make up to that
which they lose monthly during menstruation. Insufficient supply of iron in
the girls’ diet can result in anaemia.
5. Adults: members of this group have reached maturity and stopped growing.
They therefore require food for energy and maintenance rather than for
growth. An adult’s diet should be balanced. It should also be suitable for his
work, health and age. Overweight must be avoided.
Special Groups of Adults
a. Manual Worker: manual jobs are strenuous and include farming, coal
mining, grass or wood cutting. These jobs require expenditure of excessive
energy. Therefore, manual workers require increased intake of energy foods.
b. Sedentary Worker: sedentary work is not strenuous. It involves sitting
down. It does not involve physical exercise. Examples are tailoring, working
in office and selling goods in a shop. Sedentary workers do not require much
energy foods in their diet
c. Pregnant Women: these must provide for the nutritional needs of the foetus
(the baby developing in the womb). They therefore require extra nutrient in
addition to the balanced diet which they require as adults. Excess
carbohydrate should be avoided to prevent overweight. Protein, minerals and
vitamins intakes should be increased. Poor nutrition at pregnancy affects the
development of the child. Increased milk, vegetable, fruits and protein intake
should be encouraged.
d. Lactating Mothers: these are mothers who are breast-feeding babies. In
order to produce enough milk and make up for what was lost during
pregnancy and child-birth, lactating or nursing mothers require extra
nutrients as the expectant mothers.

Elderly people/the Aged

Members of this group are characterized by reduced physical activity. This

means that the quantity of energy food require by the aged need to be slightly
decreased. Their needs for proteins, vitamins, and minerals remain unchanged.
Their food must be easy to chew and digested.
The Sick and the Convalescent

An invalid is a person who is sick. A convalescent is one who is no longer sick

but is in the process of gradual recovery after illness.

Guidelines for providing meals for the sick and convalescents

i. Doctor’s instruction must be followed. Meals for the sick would depend
on the types of illness.
ii. Meal must be balanced.
iii. Meals must be cooked by the most easily digested methods such as
boiling, stewing and steaming. Avoid fried food.
iv. Meals must be served at regular times every day.
v. Select foods that are easy to digest. Avoid oily/ greasy foods.
vi. Avoid strong spices.

Vegetarians

These are group of people do not eat flesh but they derive their protein from
plant sources.
 Types of Vegetarian

1. Strict vegetarian: they are vegetarian who do not feed on animal flesh fish
and their products such as meat, fish, chicken, milk, egg, cheese, yoghurt.
2. Lacto-vegetarian: they are vegetarian who do not feed on animal flesh but
does eat dairy products such as milk, butter, cheese, yoghurt.
3. Ovo-vegetarian: refers to people who do not eat meat or dairy products but
do eat eggs.

In all cases, meal should combine numerous vegetable and protein including
legumes e.g. beans, soya bean.

EVALUATION:

1. Excess consumption of sweets by children can lead to --------- a. good

teeth b. tooth decay c. tooth hardness d. strong teeth
2. Meals for children should be cooked by easily ------- methods. A. accepted
b. consumed c. digested d. attracted
3. Which of the following groups of people require increased intake of iron?
A. adolescents b. adolescent boys c. the aged d. adolescents girls
4. Person who do strenuous jobs are called a. sedentary workers b. adults
c. manual workers d. adults
5. Lactating mothers are ---------- feeding their babies. A. bottle- b. breast-
c. always- d. over-
6. State guideline for providing meals for the following family members:
a. The sick and convalescents.
b. Children

ASSSIGNMENT:

Home Economics for JSS textbook page 238-239, questions 1-10.