Scheme of Work – Third Term
- Week 1: Revision (Second Term Review)
- Week 2: Risk Factors in Food
- Week 3: Risk Factors in Food 2 (Food Risk Incidences)
- Week 4: Risk Factors in Food 3 (Prevention & Safety)
- Week 5: Sources and Uses of Water
- Week 6: Sources and Uses of Water 2
- Week 7: Industrial Uses of Water
- Week 8: Uses and Management of Water
- Week 9: Concept of Security
- Week 10: Sources of Danger and Insecurity
Week 1
Topic: Revision (Second Term Review)
Class: Primary 1
Subject: Social Studies
Learning Objectives
By the end of the lesson, pupils should be able to:
- Recall topics from Second Term
- Answer questions on previous lessons
- Show readiness for Third Term topics
Learning Resources
- Audio-visual resources
- Charts and posters
- Second Term notes
Lesson Content
Hello pupils! Welcome to Third Term. This week, we will review what we learned in Second Term.
Revision helps us remember important topics. It prepares us for new lessons in Third Term.
Topics to Review
- Family and community
- Our environment
- Basic social values
- Living together peacefully
- Other Second Term topics
Evaluation
The teacher will ask pupils questions from Second Term. Pupils will complete a readiness test for Third Term lessons.
Week 2
Topic: Risk Factors in Food
Class: Primary 1
Subject: Social Studies
Learning Objectives
By the end of the lesson, pupils should be able to:
- Identify and explain risk factors in food
Learning Resources
- Audio-visual resources
- Charts and posters
- Food samples (sealed)
Lesson Content
What are Risk Factors in Food?
Hello class! Today we will learn about keeping our food safe.
Risk factors in food are things that can make our food unsafe to eat. These are dangers that can make us sick if we eat contaminated food.
It’s very important to know about these risks so we can stay healthy!
Types of Risk Factors
1. Improper Storage
When food is not stored properly, it can go bad. For example, milk should be kept in the refrigerator. If you leave it outside, it will spoil and become unsafe to drink.
2. Contamination During Processing
Sometimes food gets dirty or mixed with harmful things when it’s being prepared or packaged. This makes it unsafe.
3. Food-Borne Pathogens
These are tiny germs (bacteria and viruses) that we cannot see. They can live in food and make us very sick if we eat them.
4. Harmful Chemicals
Some chemicals used in growing or processing food can be dangerous if too much is used. This is why we must wash fruits and vegetables before eating them.
Why This Matters
Identifying and addressing these risk factors is very important. It helps us:
- Stay healthy and avoid getting sick
- Ensure the food we eat is safe and of good quality
- Protect our families and communities
Evaluation Questions
- What do you understand by risk factors in food?
- Mention 2 types of risk factors in food.
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Week 3 & 4
Topic: Risk Factors in Food 2 & 3
Subject: Social Studies
Preview
These weeks cover:
- Food contamination (bacteria, viruses, pathogens)
- Allergic reactions and food allergies
- Chemical contamination (pesticides, heavy metals)
- Physical contamination (foreign objects)
- Food misbranding and adulteration
- Prevention strategies and safety practices
Week 5-10
Content continues…
Sources and Uses of Water, Industrial Uses of Water, Water Management, Concept of Security, Sources of Danger and Insecurity…
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