Edited by Rita Ogbaudu and Olorundare Oluwapelumi
Week 1: Continued
Topic: Introduction to Food and Nutrition.
Sub Topic: Storage and Preservations facilities
Class: SS1
Age: 13+
Duration: 45 minutes
Date:
Behavioral Objectives:
At the end of the lesson, the students should be able to:
Ø Define storage and preservation of foods and its facilities.
Ø Understand how preservation facility affects food and nutrition.
Teaching aid:
Ø pictures on flipchart of a storage facilities in our homes.
Ø Pictures of different types of food preservatives.
Previous knowledge:
The students is assumed to have an idea of what a storage container or facilities is and how it’s being used at home. Publisher, add the link to the first lesson
Introduction of the topic:
The introduction starts with a question.
Ø Question 1: What do you know as a storage facility?
Ø Expected answer: A storage facility or container is what we use to store our foods in our homes.
Ø Question 2: What is food preservation in your understanding?
Ø Expected answer: Food preservation is the way we preserve our food for it to stay a longer time.
Content/Note Taking
Table of Contents
Definition of Food Storage
Food storage is a process of keeping food items in a safe and hygienic condition for a shorter period of time or for future use. Or food storage is the process of keeping raw or finished products in a safe container with controlled conditions.
Proper food storage can help prevent spoilage and contamination of foods that can lead to potentially fatal food poisoning. Food storage can vary among dry, refrigerated, and freezing conditions.
While
Food preservation can be defined as the process of treating and handling food in a way that stops or greatly slow down spoilage and prevent foodborne illness while maintaining nutritional value, texture and flavour. Or food preservation is the process of keeping food items whether raw of finished product, free from damage or decay by addition of preservatives.
How Storage Facility Available Can Affect Food and Nutrition
The availability and quality of storage facilities can have a significant impact on food and nutrition in several ways:
1. Preservation of nutrients: Proper storage facilities can help preserve the nutrient content of foods. For example, storing fruits and vegetables in a cool and dark place can slow down the degradation of vitamins and minerals, ensuring that they remain intact and available for consumption.
2. Reduction in food waste: Good storage facilities can help reduce food waste by extending the shelf life of perishable items. This means that people can consume a wider variety of fresh foods for a longer period of time, which can support better nutrition.
3. Prevention of foodborne illnesses: Appropriate storage facilities can help prevent the growth of harmful bacteria and other microorganisms that can cause foodborne illnesses. For example, refrigerating perishable foods can slow down bacterial growth, reducing the risk of contamination.
4. Availability of food: Adequate storage facilities can ensure that food is available year-round, even in areas where growing seasons are limited. This can help people access a variety of foods, which can support a well-balanced and diverse diet.
Lastly, the availability and quality of storage facilities can have a significant impact on food and nutrition by preserving nutrients, reducing food waste, preventing foodborne illnesses, and ensuring a consistent supply of food. It is important to invest in proper storage facilities to support good health and nutrition.
How Preservation Facility affect Food and Nutrition
Preservation facilities, such as canning, freezing, and drying, can have a significant impact on food and nutrition in a number of ways:
1. Extended shelf life: Preservation facilities can extend the shelf life of foods, allowing them to be consumed over a longer period of time. This means that people can have access to a wider variety of foods, even in areas where growing seasons are limited.
2. Nutrient preservation: Some preservation methods, such as freezing and drying, can help preserve the nutrient content of foods. For example, freezing fruits and vegetables can help preserve their vitamins and minerals, ensuring that they remain available for consumption even outside of their growing season.
3. Reduction in food waste: Preservation facilities can help reduce food waste by allowing foods to be stored and consumed later. This means that less food is thrown away, reducing the strain on the environment and ensuring that people have access to a consistent supply of food.
4. Improved access to nutritious foods: Preservation facilities can help make nutritious foods available to people who may not have access to fresh foods. For example, canned or dried fruits and vegetables can be used in areas where fresh produce is not available, providing important nutrients and variety to people’s diets.
Finally, preservation facilities can have a positive impact on food and nutrition by extending the shelf life of foods, preserving nutrients, reducing food waste, and improving access to nutritious foods. It is important to use a variety of preservation methods to ensure that people have access to a diverse and healthy diet.
Lesson Summary:
The teacher summarises the lesson by repeating the definitions given, during the course of teaching. Example: What is food storage, preservation and preservatives?
Evaluation:
i) The teacher assesses the student’s comprehension of the study by asking them to define food storage, and preservation.
ii) State the importance of food preservation and food storage.
https://www.fao.org/food-safety/en/
Home Work:
Ø Write two more factors that can lead to food spoilage in our family.
Ø Mention three importance of studying food preservation in our country.
Also Check: Top Reasons Why Some Leftover Foods Taste Better The Next Day
