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Nutrition & Food Technology PROTOTYPE NUTRITION & FOOD TECHNOLOGY TEXTBOOK SENIOR ONE LOWER SECONDARY CURRICULUM NUTRITION & FOOD TECHNOLOGY TEXTBOOK SENIOR ONE LOWER SECONDARY CURRICULUM SENIOR ONE Published 2020 This material has been developed as a prototype for implementation of the revised Lower Secondary Curriculum and as a support for other textbook development interests. This document is restricted from being reproduced for any commercial gains. National Curriculum Development Centre P.O. Box 7002, Kampala- Uganda www.ncdc.co.ug NUTRITION & FOOD TECHNOLOGY PROTOTYPE Table of Contents Preface ......................................................................................................................................................... iv Acknowledgements ....................................................................................................................................... v About this Book ............................................................................................................................................ vi CHAPTER 1: ................................................................................................................................................... 1 Introduction to Nutrition and Food Technology ........................................................................................... 1 Introduction .................................................................................................................................................. 1 Chapter 2: Kitchen Equipment and Kitchen Plans ...................................................................................... 17 Chapter 3: Safety in the Home .................................................................................................................... 29 Chapter 4: Proteins ..................................................................................................................................... 41 Chapter 5: Carbohydrates ........................................................................................................................... 46 Chapter 6: Mineral Salts ............................................................................................................................. 51 Chapter 7: Vegetable Processing and Preservation .................................................................................. 55 Glossary ....................................................................................................................................................... 72 iii iii SENIOR ONE Preface This Learner’s Book has been written in line with the revised Nutrition and Food Technology Syllabus. The knowledge and skills which have been incorporated are what is partly required to produce a learner who has the competences that are required in the 21st century. This has been done by providing a range of activities which will be conducted both within and outside the classroom setting. The learner is expected to be able to work as an individual, in pairs and groups according to the nature of the activities. The teacher, as the facilitator, will prepare what the learners are to learn and this Learner’s Book is one of the materials to be used to support the teaching and learning process. Associate Professor Betty Ezati Chairperson, NCDC Governing Council iv iv NUTRITION & FOOD TECHNOLOGY PROTOTYPE Preface Acknowledgements This Learner’s Book has been written in line with the revised Nutrition and Food Technology Syllabus. The knowledge and skills which have been incorporated are what is partly required National Curriculum Development Centre (NCDC) would like to express its appreciation to all to produce a learner who has the competences that are required in the 21st century. those who worked tirelessly towards the production of this Learner’s Book. This has been done by providing a range of activities which will be conducted both within and Our gratitude goes to the various institutions which provided staff who worked as a panel, the outside the classroom setting. The learner is expected to be able to work as an individual, in Subject Specialist who initiated the work and the Production Unit at NCDC which ensured pairs and groups according to the nature of the activities. that the work produced meets the required standards. Our thanks go to Enabel which The teacher, as the facilitator, will prepare what the learners are to learn and this Learner’s provided technical support in textbook development. Book is one of the materials to be used to support the teaching and learning process. The Centre is indebted to the learners and teachers who worked with NCDC Specialist and consultants from Cambridge Education and Curriculum Foundation. Last but not least, NCDC would like to acknowledge all those behind the scenes who formed part of the team that worked hard to finalise the work on this Learner’s Book. Associate Professor Betty Ezati NCDC takes responsibility for any shortcomings that might be identified in this publication Chairperson, NCDC Governing Council and welcomes suggestions for effectively addressing the inadequacies. Such comments and suggestions may be communicated to NCDC through P.O. Box 7002 Kampala or email: [email protected]. Grace K. Baguma Director, National Curriculum Development Centre iv v v SENIOR ONE About this Book Welcome to the world of Nutrition and Food Technology. This book is especially written for the learners of Nutrition and Food Technology in Senior One. In this subject, you will acquire skills that will enable you to fight the challenges of malnutrition which are rampant in the community. You will appreciate the importance of living healthily through ensuring healthy diets and maintaining a high standard of personal, food and kitchen hygiene. The book also provides you with an opportunity as a learner of Nutrition and Food Technology to acquire skills in food processing and preservation. In a country where there is plenty of fresh food, it is unfortunate that there is so much waste at certain periods when there is plenty and yet so much lack during periods of scarcity when the food is out of season. Food technological skills will therefore enable you to preserve food when it is in plenty and to make it available when it is out of season. With these, you can be sure of acquiring employable skills to earn a living. The topics covered throughout Senior One are Introduction to nutrition and food technology, kitchen equipment, safety in the home, proteins, carbohydrates, mineral salts and vegetable processing. Nutrition and Food Technology is related to other subjects like Agriculture that provides the basis of food; Biology that brings out the science of food, and Fine Art that brings out the art of food. For example, it uses art to promote eating healthy foods and healthy living. vi vi NUTRITION & FOOD TECHNOLOGY PROTOTYPE About this Book CHAPTER 1: Welcome to the world of Nutrition and Food Technology. This book is especially written for the learners of Nutrition and Food Technology in Senior One. In this subject, you will acquire Introduction to Nutrition and Food Technology skills that will enable you to fight the challenges of malnutrition which are rampant in the community. You will appreciate the importance of living healthily through ensuring healthy diets and maintaining a high standard of personal, food and kitchen hygiene. The book also provides you with an opportunity as a learner of Nutrition and Food Technology to acquire skills in food processing and preservation. In a country where there is plenty of fresh food, it is unfortunate that there is so much waste at certain periods when there is plenty and yet so much lack during periods of scarcity when the food is out of season. Food technological skills will therefore enable you to preserve food when it is in plenty and to make it available when it is out of season. With these, you can be sure of acquiring employable skills to earn a living. The topics covered throughout Senior One are Introduction to nutrition and food technology, kitchen equipment, safety in the home, proteins, carbohydrates, mineral salts and vegetable processing. Nutrition and Food Technology is related to other subjects like Agriculture that provides the basis of food; Biology that brings out the science of food, and Fine Art that brings out the art of food. For example, it uses art to promote eating healthy foods and healthy living. Key Words Learning Outcomes • Nutrition By the end of this chapter, you will be able to: • Food technology a) explain the terms used in Nutrition and Food • Food Technology and value the importance of healthy living. • Nutrients b) value the feeding habits and practices of different • Malnutrition cultures. • Over nutrition c) explain the factors that influence feeding habits and • Under nutrition practices of people. • Diet d) practise personal hygiene. • e) use the different types of cleaning agents correctly. Meal • Food processing f) clean different areas of food handling in the home. g) control household pests. • Food preservation h) practise personal, food and kitchen hygiene during • Refuse Introduction meal preparation. i) appropriately dispose of different types of household refuse. j) make a compost pit. work in a clean place. Your body is like a machine that needs good materials to be able to perform its functions well. These materials are provided by the food you eat. The food you eat is influenced by the vi 1 1 SENIOR ONE feeding habits. These feeding habits and practices vary
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