Food and Nutrition lesson plans for SHS 1–3

NaCCA-aligned Food and Nutrition Learning Planners for every week of the new SHS curriculum. Pick a week below and SHSLessonPlan writes the full plan in about two minutes: essential questions, strategies, resources, differentiation, then each lesson with worked examples, an assessment and an exit ticket. You can also make Food and Nutrition assessments and a scheme of work. Download as Word or PDF.

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SHS 1 Food and Nutrition: weekly topics

24 weeks from the NaCCA SHS 1 Food and Nutrition teacher manual. Each one can be written as a full lesson plan.

Week 1Basic Concepts in Food and Nutrition
Week 2Food Commodities and Food Groups
Week 3Convenience Foods
Week 4Effects of Heat on Food Nutrients
Week 5Food Nutrients, Growth and Deficiencies
Week 6Food Habits and Lifestyle
Week 7Factors Influencing Food Habits
Week 8Food Security
Week 9Factors Influencing Food Security
Week 10Principles of Food Storage
Week 11Food Spoilage and Food Safety
Week 12Food Handling, Storage and Hygiene
Week 13Food Laboratories and Their Functions
Week 14Kitchen Laboratory Layouts
Week 15Planning a Food Laboratory
Week 16Redesigning a Food Laboratory
Week 17Hygiene in the Food Laboratory
Week 18Types and Uses of Beverages
Week 19Science in Beverage Selection and Processing
Week 20Enriching and Fortifying Beverages
Week 21Nutrition and Safety of Beverages
Week 22Producing Non-Alcoholic Beverages 1
Week 23Producing Non-Alcoholic Beverages 2
Week 24Alcoholic Beverage Production

SHS 2 Food and Nutrition: weekly topics

24 weeks from the NaCCA SHS 2 Food and Nutrition teacher manual. Each one can be written as a full lesson plan.

Week 1A Balanced Diet and Dietary Requirements
Week 2Nutritional Interventions
Week 3Nutrient-Saving Cooking Methods and Meal Planning
Week 4Meal Plans for Special Groups
Week 5Preparing Balanced Meals
Week 6Serving Techniques and Table Setting
Week 7Principles of Food Preservation
Week 8Methods of Food Preservation
Week 9Comparing Preservation Methods
Week 10Food Preservation in Practice 1
Week 11Food Preservation in Practice 2
Week 12Packaging and Storing Preserves
Week 13Heat Transfer and Methods of Food Preparation
Week 14Heat Transfer in Cooking Methods
Week 15Methods of Cooking Food
Week 16Challenges in Applying Heat Transfer
Week 17Food Additives and Condiments
Week 18Natural Food Colours
Week 19Preparing Additives and Condiments 1
Week 20Preparing Additives and Condiments 2
Week 21Science of Flour Cookery
Week 22Ingredients and Products in Flour Cookery
Week 23Enriching and Fortifying Flour Products
Week 24Quality of Flour Products

SHS 3 Food and Nutrition: weekly topics

18 weeks from the NaCCA SHS 3 Food and Nutrition teacher manual. Each one can be written as a full lesson plan.

Week 1Ghanaian Festivals and Traditional Foods
Week 2Traditional Foods and Sustainable Nutrition
Week 3Healthier Traditional Festive Meals
Week 4Social Benefits of Festive Dishes
Week 5Planning Festive Meals
Week 6Preparing Festive Dishes 1
Week 7Preparing Festive Dishes 2
Week 8Food Packaging and Nutritional Quality
Week 9Eco-Friendly Packaging
Week 10Food and Nutrition Businesses
Week 11Packaging a Nutritious Food Product
Week 12Sugars and Sweeteners
Week 13Sugar Craft for Confectionery 1
Week 14Sugar Craft for Confectionery 2
Week 15Science in Recipe Development
Week 16–17Developing and Modifying Recipes
Week 18–19Planning a Food Exhibition or Bazaar
Week 20Careers and Work Ethics in the Food Industry

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