Food And Nutrition · Year 1 · Week 19

Scientific principles in selection, processing and preservation of beverages

Strand

Food Production

Sub-strand

Food Processing Techniques

Content standard

Demonstrate knowledge and understanding of the principles of nutrition and apply them to produce, enrich and fortify beverages to meet the diverse needs of individuals, families and society

Learning outcome

Apply knowledge of nutrition to Learners having experienced a Communication and Collaboration skills: GESI: enrich and fortify beverages for Express ideas during pair and group work. teaching approach that ensures gender improved health benefits. equality and social inclusion, where they work with each other in an inclusive way; Metacognition: Ability to think deeply and work independently and have cross-sharing knowledge and understanding constructive reflection. among groups and individuals lead them to:  Be sensitive to the combination of : ingredients in the fortification of Digital literacy Ability to use ICT tools to surf the internet for information about beverages.  how to enrich and fortify beverages and present it in class. Respect individuals of different backgrounds.  Embrace diversity and practice : Personal development and Leadership skills inclusion. Taking leading roles in group work. : Learners having been given the Critical thinking and problem solving SEL: opportunity to experience varied teaching Ability to think critically and generate new ideas to enrich and ● approaches in an enabling environment will fortify beverages for use in society

Learning indicator

Evaluate how scientific principles influence alcoholic beverage production using local food commodities