Grade 10 Home Science Term 1 Scheme of Work

Home Science • Grade 10

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KES 100.00 — Full Scheme of Work

📘 Preview: Week 4 (Random Sample)

Week Lesson Strand Sub-strand Lesson Learning Outcomes Learning Experiences Key Inquiry Question(s) Learning Resources Assessment Reflection
4 1 Food and Nutrition 1.4 Nutritive Value of Foods By the end of the lesson, the learner should be able to:
a) classify nutrients into macronutrients and micronutrients;
b) sort food items into carbohydrate, protein, fat, vitamin, and mineral groups;
c) appreciate the balance of nutrients in daily meals.		 The learners will be guided to:
i) watch a short video on nutrient types;
ii) use food cards to sort into nutrient groups;
iii) present their sorting and explain choices.		 How are nutrients grouped in foods? Food item cards, nutrient chart, digital video Classification accuracy checklist —
4 2 Food and Nutrition 1.4 Nutritive Value of Foods By the end of the lesson, the learner should be able to:
a) describe the functions of carbohydrates, proteins, and fats in the body;
b) match each nutrient to its role (energy, growth, repair);
c) respect diverse local diets that provide these nutrients.		 The learners will be guided to:
i) research functions using textbooks or tablets;
ii) create a “Nutrient Role” poster with local food examples;
iii) share posters in a gallery walk.		 What do carbohydrates, proteins, and fats do in our bodies? Textbooks, poster paper, markers Poster rubric —
4 3 Food and Nutrition 1.4 Nutritive Value of Foods By the end of the lesson, the learner should be able to:
a) explain the roles of vitamins and minerals;
b) identify deficiency diseases linked to specific micronutrient lack;
c) show concern for community health through nutrition awareness.		 The learners will be guided to:
i) match vitamins/minerals to deficiency diseases (e.g., Vitamin C → scurvy);
ii) research causes and prevention;
iii) create a “Deficiency Alert” flyer for school noticeboard.		 How can poor nutrition lead to disease? Deficiency disease cards, research devices Matching and research rubric —
4 4 Food and Nutrition 1.4 Nutritive Value of Foods By the end of the lesson, the learner should be able to:
a) define food fortification and enrichment;
b) identify fortified foods in local markets;
c) appreciate efforts to improve public nutrition.		 The learners will be guided to:
i) examine labels on fortified foods (e.g., iodized salt, fortified flour);
ii) discuss why governments promote fortification;
iii) write a short reflection on its impact.		 How does fortification improve our food? Food packaging labels, digital resources Written reflection checklist —
4 5 Food and Nutrition 1.4 Nutritive Value of Foods By the end of the lesson, the learner should be able to:
a) plan a balanced one-day menu using local foods;
b) ensure inclusion of all food groups and nutrients;
c) demonstrate patriotism by promoting local, nutritious foods.		 The learners will be guided to:
i) list affordable local foods;
ii) design a breakfast, lunch, and dinner menu;
iii) present and justify nutritional balance.		 How does the food you choose affect your health? Local food lists, menu templates Meal plan rubric —

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