{"id":2377,"date":"2023-10-02T14:13:53","date_gmt":"2023-10-02T14:13:53","guid":{"rendered":"http:\/\/localhost\/ecole9ja\/?p=2377"},"modified":"2023-10-02T14:17:23","modified_gmt":"2023-10-02T14:17:23","slug":"week-9-and-10-ss1-second-term-food-and-nutrition-notes","status":"publish","type":"post","link":"https:\/\/ecolebooks.com\/nigeria\/posts\/week-9-and-10-ss1-second-term-food-and-nutrition-notes\/","title":{"rendered":"Week 9 and 10 – SS1 Second Term Food and Nutrition Notes"},"content":{"rendered":"

\u00a0WEEK 9
\n<\/strong>TOPIC: <\/strong>SAFETY IN THE KITCHEN
\n\t\t\tCONTENTS;<\/strong>
\n\t\t\tSafety habits and devices are the precautions taken in the kitchen to avoid accidents. Since the kitchen is supposed to be a busy place for food preparation and cooking, common accidents are likely to occur. They include:<\/p>\n

    \n
  1. Falls\n<\/li>\n
  2. Burns and scald.\n<\/li>\n
  3. Cuts.\n<\/li>\n
  4. Suffocation.\n<\/li>\n
  5. Electric shock.\n<\/li>\n
  6. Accidental poisoning.\n<\/li>\n<\/ol>\n

    The following precautions must be taken to avoid accident in the kitchen.<\/p>\n

      \n
    1. Don’t wear high heel.\n<\/li>\n
    2. Mop any split liquid immediately.\n<\/li>\n
    3. Peeling of banana or yam should not be allowed to litter the kitchen.\n<\/li>\n
    4. Always wear glove when removing cooking pots from top ranges.\n<\/li>\n
    5. Don’t allow children in kitchen.\n<\/li>\n
    6. Open all windows to prevent suffocation.\n<\/li>\n
    7. Carry out all the cutting on the chopping board.\n<\/li>\n
    8. Always switch off the socket before and after electric appliances are used.\n<\/li>\n
    9. Replace loose sockets immediately.\n<\/li>\n
    10. All glass ware should be handled carefully.\n<\/li>\n
    11. \n
      Read and understand instruction manuals before using any equipment.\n<\/div>\n

      CAUSES OF ACCIDENTS IN THE KITCHEN<\/p>\n

        \n
      1. Lack of concentration.\n<\/li>\n
      2. Wrong use of equipment.\n<\/li>\n
      3. Disorderliness.\n<\/li>\n
      4. Distraction.\n<\/li>\n
      5. Poor lightening.\n<\/li>\n
      6. Slippery floor.\n<\/li>\n
      7. Wearing long clothing and shoes.\n<\/li>\n
      8. Being in a hurry or excessive haste.\n<\/li>\n
      9. Failure to apply safety rules.\n<\/li>\n<\/ol>\n

        Evaluation: list common causes of accidents in the kitchen
        \nAssignment: what is a first aid box, list 10 contents of the first aid box, write the uses of first aid box.<\/p>\n

        \u00a0COMMON INJURIES IN THE KITCHEN\n<\/li>\n<\/ol>\n

        In as much as safety precaution may be taken into consideration, it is still possible to have minor injuries. These injuries are;<\/p>\n

          \n
        1. Cuts.\n<\/li>\n
        2. Burns.\n<\/li>\n
        3. Scald.\n<\/li>\n
        4. \n
          Bruise.\n<\/div>\n

          \u00a0<\/li>\n<\/ol>\n

            \n
          1. Cuts: are fresh wound inflicted on the body by sharp objects such as knives, broken glasses, blades etc. any cut should be treated properly before it becomes a sore. The first treatment of any cut is to prevent loss of blood through bleeding. For a small cut, wash with antiseptic solution such as TCP or Dettol. Put on small clean gauze and bandage. For a large open cut, do not wash but bandage and call the doctor.\n<\/li>\n
          2. Burns: this is an injury caused by fire or anything hot and dry heat. Treat a burn by using a very clean and wet cloth over the burns area to exude the pain. If there is a severe pain immerse the burnt part in a clean cold water to check the effect of heat and stop the pain. For small burns, do not open.\n<\/li>\n
          3. Scald: this is caused by hot water or oil impairing the skin. Scald is a sort of steam or boiling liquid on the skin. The same treatment for burns can be given to scald.\n<\/li>\n
          4. Bruise: this occurs when the body is blown with a sufficient force, the blow may be applied directly or from afar of. When the body strike against a fixed surface, there is bleeding under the skin without breaking it.\n<\/li>\n<\/ol>\n

            Clean the area with water, apply soothing lotion such as calamine lotion, you can also place an ice block or Vaseline on the area.
            \nEvaluation:<\/em>state 5 precautions for preventing accidents in the kitchen.<\/p>\n

              \n
            • Describe the types of common injuries, their causes and treatment.\n<\/li>\n<\/ul>\n

              Assignment: visit a clinic in your area and observe how cuts or open wounds are treated, record your findings
              \n<\/em>
              \n\u00a0
              \n\u00a0WEEK 10
              \n<\/strong>TOPIC:<\/strong> HYGIENE
              \nCONTENTS;
              \n<\/strong>Personal kitchen hygiene
              \n\t\t\t<\/strong>Hygiene is an act of cleanliness as a means of healthy living to be free from diseases and germs. It is the observance of effective sanitary measures in food production, purchasing, processing and marketing.
              \n\u00a0\u00a0\u00a0\u00a0The first step in producing clean and safe food is the selection of food in the market, it is always good to examine packaged foods and avoid forms of bad package, a bulged can, or a container with imperfect seal. All this precautions will prevent the introduction of already contaminated foods, and therefore, disease carrying organisms into the kitchen. Some of the sanitary procedures to be observed in the kitchen are; <\/p>\n

                \n
              1. Wash your hands with clean water.\n<\/li>\n
              2. Rinse and wipe them dry before beginning to cook in the kitchen and after each visit to the toilet.\n<\/li>\n
              3. Avoid long fingernails and the use of nail polish.\n<\/li>\n
              4. Avoid the use of jewelries on the fingers.\n<\/li>\n
              5. Do not leave your hair uncovered.\n<\/li>\n
              6. Always wear a clean apron or overall and avoid high heel shoe in the kitchen.\n<\/li>\n
              7. Any cut or sore should be well dressed and covered and the hands should be washed just before beginning to cook and during cooking care must be taken not to sneeze or cough.\n<\/li>\n<\/ol>\n

                \u00a0
                \n\u00a0KITCHEN HYGIENE
                \nIn order to keep the kitchen clean, to prevent contamination, the following rules should be observed; <\/p>\n

                  \n
                1. Use only clean utensils and dishes in the preparation and servings of food.\n<\/li>\n
                2. Take hold of utensils by their handles and that of dishes and glasses in such a way that the service surface is not touched.\n<\/li>\n
                3. Wash all dishes after usage with soap and water and drain by turning them upside down.\n<\/li>\n
                4. Keep your work surfaces clean at all times and wipe up any spillage.\n<\/li>\n
                5. Always use a clean dry cloth for drying dishes and utensils and boil the cloth daily after use.\n<\/li>\n
                6. Keep refrigerator and other food storage place clean.\n<\/li>\n
                7. Cover the dustbin and empty them regularly.\n<\/li>\n
                8. Cover all foods when cleaning the floor and use methods that will keep down the dusts.\n<\/li>\n<\/ol>\n

                  Evaluation:
                  \n<\/em><\/p>\n

                    \n
                  • what is hygiene?\n<\/li>\n
                  • Differentiate between personal and kitchen hygiene\n<\/li>\n
                  • State 5 rules of kitchen hygiene.\n<\/li>\n<\/ul>\n

                    Assignment: <\/em>state 5 preventive measures against pests in the kitchen.<\/p>\n","protected":false},"excerpt":{"rendered":"

                    \u00a0WEEK 9 TOPIC: SAFETY IN THE KITCHEN CONTENTS; Safety habits and devices are the precautions…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,202],"tags":[],"class_list":["post-2377","post","type-post","status-publish","format-standard","hentry","category-posts","category-second-term-ss1-food-and-nutrition"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/posts\/2377","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/comments?post=2377"}],"version-history":[{"count":1,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/posts\/2377\/revisions"}],"predecessor-version":[{"id":2378,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/posts\/2377\/revisions\/2378"}],"wp:attachment":[{"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/media?parent=2377"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/categories?post=2377"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ecolebooks.com\/nigeria\/wp-json\/wp\/v2\/tags?post=2377"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}