Cover Image
close this bookBasic Science and Health Education for Primary Schools, Uganda (UNICEF, 1992, 162 p.)
View the document(introduction...)
View the documentAcknowledgements
View the documentForeword
View the documentLinking Volume 1 and 2 of Basic Science and Health Education Teacher's Guide
Open this folder and view contentsIntroduction to Book
View the documentCHAPTER 1. My Health and Other People's
View the documentCHAPTER 2. Caring for Our Bodies
View the documentCHAPTER 3. Causes of Accidents
View the documentCHAPTER 4. Names and Sources of Food
View the documentCHAPTER 5. The Importance of Immunisation
View the documentCHAPTER 6. Cleaning Things We Use
View the documentCHAPTER 7. Family Relationships and Interactions
View the documentCHAPTER 8. The Six Immunisable Diseases
View the documentCHAPTER 9. Food Hygiene
View the documentCHAPTER 10. Helping Others to Keep Healthy
View the documentCHAPTER 11. Worms, Diarrhoea and Dehydration
View the documentCHAPTER 12. Safety and Accident Prevention
View the documentCHAPTER 13. Germs and Prevention of Disease
View the documentCHAPTER 14. Working together for Good Health
View the documentCHAPTER 15. Topic: Keeping Clean
View the documentCHAPTER 16. Malaria, Trachoma and Sleeping Sickness
View the documentCHAPTER 17. First Aid for Common Accidents
View the documentCHAPTER 18. Food Preservation and Contamination
View the documentCHAPTER 19. Injuries and Their Care
View the documentCHAPTER 20. Digestive System
View the documentCHAPTER 21. Nutrition, Health and Disease
View the documentCHAPTER 22. Worms

CHAPTER 9. Food Hygiene

UNIT 9 FOOD AND NUTRITION
P.2 Term 2:

Objectives:

By the end of this topic, pupils should be able to:

1. Name common foods and their sources.
2. Describe ways of keeping food clean.
3. Describe ways in which food can become contaminated.
4. Demonstrate clean eating habits, particularly washing hands and utensils.
5. List the uses of food

Behavioural Changes:

Pupils should:

· Avoid eating contaminated food.
· Keep food clean at all times.
· Wash their hands before touching food.
· Keep utensils clean.

Main Ideas:

· Food must be kept clean to avoid making us sick.
· There are several ways of keeping food clean e.g. covering it.
· Hands and utensils must be clean when touching food.

Notes for the Teacher:

Food must be kept clean so that it does not make us sick. Unclean food can give us stomachache and diarrhoea. Flies can carry germs on to food, particularly where they have travelled from feaces. Food can also become dirty from dust, or dirty fingers. If kept for a long while, food goes rotten and bad.


Figure

Food can be contaminated in the following ways:

1. Handling it with dirty hands.
2. Leaving it uncovered and flies and dust contaminate it.
3. By keeping the food in dirty containers.
4. By keeping it in dirty places with flies around.

Food can be kept clean by:

1. Preparing it only immediately before eating (the skin of fruits and vegetables are protective covers for these foods).

2. Covering food with a clean net or cloth or keeping it in cupboards to keep off flies and dust.

3. Washing fruit and vegetables before cooking or eating them.

4. Keeping food away from small children with dirty hands.

5. Washing hands before preparing or eating food.

6. Keeping utensils for food clean.

SOME ACTIVITIES FOR PUPILS:

1. Revise P1 work.

· "Names and sources of food".
· Make a list of foods from gardens, shops, market, butchery, and farm/factory.

2. Wash fruits and vegetables.

3 Demonstrate how to use food covers.

4. Clean and label food containers.

5. Get labels of wrappers of foods that are sold in shops and make a list of foods that are made in factories.

6. Make a shop corner with different foods, containers and wrappers.

Make a play of shopkeeper and shopper with given amount of money; and children go to the nearby market to make chart of food prices.

7. Children go to the nearby market.

8. Examine foods for signs of spoilage e.g. stale bread. Set up experiment to show how moulds grow on foods. Pupils record findings.

SKILLS TO DEVELOP:

1. Classifying
2. Observing similarities and differences.
3. Reporting, drawing, labelling.

MATERIALS REQUIRED:

Food covers

Food wrapers

Water

Food containers

Foods

Crayons

Fruits

Felt pens

Vegetables

Paper/Pencils

EVALUATION:

1. Questioning
2. Matching game of foods and their sources.

e.g.

paw-paw

factory


sugar

garden


omo

shop

FOLLOW-UP:

1. Observe whether children wash hands properly.
2. Ask children to observe and report the way food is kept at home.
3. Check the school kitchen.

TEST YOURSELF:

(What have you learnt from this chapter?)

1. What common foods can be obtained from the garden or farm?
2. What is the importance of keeping our hands and utensils clean?
3. Why is it necessary to wash fresh fruits before eating them?
4. Mention three uses of food.