Food and Nutrition

Give me a practice set on paired comparison of fibre content — unpolished against polished

Give me a practical task on exposition on amino acids and biological value from Proteins a

Take comparing red palm oil, groundnut oil and shea butter for colour out of the textbook.

Give me a practical task on discussion and note-making on rancidity from Lipids: Fats and

You are my personal SS2 Home Economics tutor. Teach me fat-soluble and water-soluble vitam

Take of conservation rules drawn from the results out of the textbook. Describe a real Nig

Set me five practice tasks on IGCSE style: 'Explain why vegetables should be cooked in a s

Set me a small project on labelled diagram of the alimentary canal built up on the board,

Take starch solution with saliva sampled onto an iodine spotting tile every two minutes un

Let me talk you through determine the energy released by a burning groundnut experimentall

Show me how worked calculation on the board: energy value of a portion of jollof rice work

Set me a quick recall test on nutritional status using mid-upper arm circumference and bod

I am going to explain suggest realistic community and household measures to prevent malnut

Set me a small project on needs of each group, with the physiological reason for every rec

Let me talk you through preparing a starch-based staple and observe gelatinisation at two

Set me a small project on of cassava detoxification — soaking, fermentation, the kind I co

Give me a practical task on parallel batch cooked unsoaked, with cooking time, fuel used a

Be my SS2 Home Economics teacher for this one point: test eggs for freshness and investiga

Set me five practice tasks on IGCSE style: 'Explain why a tough cut of meat becomes tender

Set me five practice tasks on IGCSE style: 'Explain how the Maillard reaction differs from