This lesson introduces the fundamental concepts of nutrition, including the definition and importance of nutrition, essential nutrients, food sources, and their functions in the human body. Students will learn about balanced diets, healthy eating habits, and the effects of malnutrition on human health and well-being.

This lesson explores carbohydrates as a major source of energy for the human body. Students will learn about the types, sources, and functions of carbohydrates, including their digestion, absorption, and metabolism. The lesson also covers the role of hormones in carbohydrate metabolism and the importance of carbohydrates in maintaining normal body functions.

This lesson explores proteins as essential nutrients required for growth, tissue repair, and the maintenance of body functions. Students will learn about the sources and functions of proteins, protein digestion and absorption, amino acids, and the consequences of protein deficiency. The lesson also examines protein-energy malnutrition (PEM), including its major forms: kwashiorkor and marasmus.

This lesson introduces lipids, including their classification, sources, and functions in the human body. Students will learn how fats and oils provide energy, store energy, protect organs, maintain body temperature, and support the absorption of fat-soluble vitamins (A, D, E, and K). The lesson also covers lipid digestion and absorption, essential fatty acids, cholesterol, phospholipids, and lipoproteins, including their importance in human health.

This lesson introduces basal metabolism, the minimum amount of energy the body requires at rest to maintain essential life functions, such as breathing, blood circulation, body temperature regulation, and the functioning of vital organs. Students will learn about the factors affecting basal metabolic rate (BMR), how it is measured, and its importance in determining daily energy requirements and maintaining proper nutrition and overall health.

This lesson introduces vitamins, essential organic nutrients required in small amounts for normal growth, maintenance of good health, and reproduction. Students will learn about the classification of vitamins into fat-soluble vitamins (A, D, E, and K) and water-soluble vitamins (B-complex and C), their major functions, dietary sources, and the health problems associated with vitamin deficiencies. The lesson also explores the importance of adequate vitamin intake in supporting immunity, normal body functions, and overall well-being.

This lesson introduces mineral salts as essential nutrients required for normal growth, development, and maintaining good health. Students will learn about the major minerals, their functions in the human body, dietary sources, and daily requirements. The lesson also explores mineral deficiencies, their effects on health, and strategies for preventing nutritional problems such as iron-deficiency anaemia and iodine deficiency disorders.

This lesson explores the importance of water in human nutrition and its essential role in maintaining good health. Students will learn about the functions of water in the body, its role in regulating body temperature, transporting nutrients, removing waste products, and supporting normal body functions. The lesson also covers the importance of adequate water intake, the effects of dehydration, and the need for safe and clean drinking water to promote overall health and well-being.

This lesson explores growth and development, focusing on the physical, mental, and physiological changes that occur throughout life, particularly during pregnancy, infancy, and childhood. Students will learn about maternal nutrition, weight gain during pregnancy, low birth weight and its causes, factors affecting children's nutritional status, and methods of nutritional assessment. The lesson also examines risk factors that influence child growth and development and the importance of proper nutrition, healthcare, hygiene, and childcare in promoting healthy growth and development.

This lesson introduces Nutrition Surveillance as a systematic process of collecting, analyzing, interpreting, and using nutrition-related information to monitor the nutritional status of individuals and communities. Students will learn how nutrition surveillance helps identify malnutrition, monitor changes in nutritional conditions, detect vulnerable populations, and support timely public health interventions. The lesson also explores the importance of nutrition data in planning, implementing, and evaluating programs aimed at improving community nutrition and preventing nutrition-related problems.

This lesson introduces nutrition intervention, focusing on the methods and strategies used to address nutritional problems in communities. Students will learn about the importance of identifying the magnitude and causes of malnutrition before planning interventions, the seven major methods of nutrition intervention, and the five principal mechanisms through which interventions work: food availability, household access, food utilization, intra-household food distribution, and physiological utilization. The lesson also explores the criteria for successful nutrition interventions and their role in improving food security, preventing malnutrition, and promoting better health outcomes in vulnerable populations.

This lesson introduces the Essential Nutrition Actions (ENA) Approach, an action-orientated strategy for preventing malnutrition and improving maternal and child health. Students will learn the seven essential nutrition actions, including breastfeeding promotion, appropriate complementary feeding, feeding sick children, women’s nutrition, and the prevention of vitamin A deficiency, anaemia, and iodine deficiency disorders. The lesson also explores six critical contact points across the lifecycle and the integration of nutrition services into health programmes, schools, agriculture, sanitation, and emergency response to improve nutrition outcomes in communities.

This practical lesson provides students with an opportunity to apply the knowledge and skills gained throughout the Food and Nutrition course. Students will practise identifying essential nutrients and their food sources, assessing dietary habits, recognising signs of malnutrition, and applying basic nutrition assessment methods. The lesson also includes practical activities related to balanced diets, maternal and child nutrition, food hygiene, and community nutrition interventions to strengthen students’ understanding of nutrition in real-life situations.