Conservation of Resources

Controlling Soil Pollution - Causes of soil pollution

By the end of the lesson, the learner should be able to:

- Explain the meaning of soil pollution
- Identify causes of soil pollution in gardening
- Appreciate the need to prevent soil pollution

- Search and watch a video clip or print media on causes of soil pollution
- Share experiences on causes of soil pollution such as waste water, excessive use of artificial fertilizers, agricultural chemicals and plastic wastes
- Identify causes of soil pollution from provided pictures
- Discuss their findings with classmates

How can household practices cause soil pollution?

- Highland Agriculture and Nutrition Grade 7 pg. 1
- Digital resources (videos on soil pollution)
- Pictures showing soil pollution
- Highland Agriculture and Nutrition Grade 7 pg. 2
- Digital camera
- Notebook and pen

- Observation - Oral questions - Written assignments

Conservation of Resources

Controlling Soil Pollution - Methods of controlling soil pollution
Controlling Soil Pollution - Safe farming methods to conserve soil
Controlling Soil Pollution - Creating awareness messages

By the end of the lesson, the learner should be able to:

- Identify different methods of controlling soil pollution
- Demonstrate understanding of safe disposal of waste water
- Show responsibility in controlling soil pollution

- Study pictures showing methods of controlling soil pollution
- Discuss methods of controlling soil pollution shown in the pictures
- Discuss ways of controlling soil pollution practiced in their locality
- Share ideas with classmates

How can we control soil pollution in the environment?

- Highland Agriculture and Nutrition Grade 7 pg. 3
- Pictures showing soil pollution control methods
- Charts
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 4
- Waste water
- Disposal facilities
- Protective gear
- Highland Agriculture and Nutrition Grade 7 pg. 5
- Plastic containers
- Samples of plants
- Growing medium
- Highland Agriculture and Nutrition Grade 7 pg. 6
- Pictures showing safe farming methods
- Highland Agriculture and Nutrition Grade 7 pg. 7
- Chart papers
- Colored markers
- Sample posters

- Observation - Oral questions - Written assignments

Conservation of Resources

Constructing Water Retention Structures - Use of surface run-off in gardening
Constructing Water Retention Structures - Types of water retention structures
Constructing Water Retention Structures - Construction of water retention structures

By the end of the lesson, the learner should be able to:

- Explain how surface run-off can be conserved for gardening
- Describe different water retention structures
- Appreciate the value of water conservation

- Search for information on how water retention pits and ditches are used to conserve run-off
- Discuss the difference between the two types of water retention structures
- Share findings with classmates

How can surface run-off be conserved for gardening purposes?

- Highland Agriculture and Nutrition Grade 7 pg. 9
- Digital resources
- Reference materials
- Pictures of water retention structures
- Highland Agriculture and Nutrition Grade 7 pg. 10
- Digital camera
- Notebook and pen

- Observation - Oral questions - Written assignments

Conservation of Resources

Constructing Water Retention Structures - Constructing a water retention ditch
Constructing Water Retention Structures - Completing the water retention ditch
Constructing Water Retention Structures - Identifying crops for water retention structures

By the end of the lesson, the learner should be able to:

- Demonstrate how to construct a water retention ditch
- Use appropriate tools to construct a water retention ditch
- Work collaboratively with others in constructing a water retention ditch

- Wear protective equipment
- Identify a site for constructing a run-off retention ditch in the school garden
- Ensure the site has an inlet for run-off to flow in
- Measure the site and clear the vegetation
- Dig the site and scoop out the soil to make a run-off retention ditch

How do we construct a water retention ditch for surface run-off conservation?

- Highland Agriculture and Nutrition Grade 7 pg. 11
- Panga
- Measuring tape
- Jembe or forked jembe
- Spade
- Protective wear
- Highland Agriculture and Nutrition Grade 7 pg. 12
- Pictures of suitable crops for water retention structures
- Digital resources

- Observation - Practical assessment - Group work evaluation

Conservation of Resources

Constructing Water Retention Structures - Planting crops at water retention structures
Constructing Water Retention Structures - Maintenance of water retention structures

By the end of the lesson, the learner should be able to:

- Plant crops at the water retention structure
- Demonstrate proper planting techniques
- Show responsibility in crop establishment

- Discuss and agree on available crops to plant at the run-off retention structure
- Get planting materials and plant them by digging spaced holes on the edge of the run-off conservation structure
- Put manure in the holes and mix with soil
- Place the planting material and cover with soil
- Cover the soil around the plants with mulch
- Care for crops until they mature for harvesting

How do we establish crops at water retention structures?

- Highland Agriculture and Nutrition Grade 7 pg. 13
- Jembe or forked jembe
- Spade
- Protective wear
- Planting materials
- Manure
- Mulch
- Highland Agriculture and Nutrition Grade 7 pg. 14
- Water retention structure
- Maintenance tools
- Watering can

- Observation - Practical assessment - Group work evaluation

Conservation of Resources

Conserving Food Nutrients - Ways of conserving vitamins and minerals in vegetables
Conserving Food Nutrients - Ways of cooking vegetables to conserve nutrients

By the end of the lesson, the learner should be able to:

- Explain the importance of conserving nutrients in vegetables
- Identify ways of conserving nutrients in vegetables
- Appreciate the need to conserve nutrients in vegetables

- Search for information about conserving minerals and vitamins in vegetables using digital and print media
- Discuss findings and write short notes
- Discuss practices of conserving nutrients in vegetables observed at home
- Share findings with classmates

How do we conserve vitamins and mineral salts in vegetables?

- Highland Agriculture and Nutrition Grade 7 pg. 15
- Digital resources
- Print media
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 16
- Pictures showing vegetable preparation practices
- Highland Agriculture and Nutrition Grade 7 pg. 17

- Observation - Oral questions - Written assignments

Conservation of Resources

Conserving Food Nutrients - Preparing vegetables to conserve nutrients
Conserving Food Nutrients - Steaming vegetables to conserve nutrients
Conserving Food Nutrients - Stir-frying vegetables to conserve nutrients

By the end of the lesson, the learner should be able to:

- Demonstrate how to prepare vegetables to conserve minerals and vitamins
- Follow correct procedures in washing vegetables
- Show responsibility in food preparation

- Wash hands with clean water and soap
- Arrange the vegetables to be prepared
- Wash vegetables in a clean basin with water
- Rinse the vegetables in another basin and drain
- Chop the vegetables into large pieces in preparation for cooking
- Rinse hands with water after preparing the vegetables

How do we prepare vegetables to conserve minerals and vitamins?

- Highland Agriculture and Nutrition Grade 7 pg. 18
- Fresh vegetables
- Clean water
- Basins
- Knife
- Chopping board
- Chopped vegetables
- Cooking pot with lid
- Source of heat
- Cooking stick
- Protective equipment
- Highland Agriculture and Nutrition Grade 7 pg. 19
- Cooking pot or pan
- Cooking oil
- Heat source

- Observation - Practical assessment - Group work evaluation

Conservation of Resources

Conserving Food Nutrients - Comparing cooking methods for nutrient conservation
Conserving Food Nutrients - Conserving nutrients in other foods

By the end of the lesson, the learner should be able to:

- Compare different cooking methods for conserving nutrients
- Make informed choices about cooking methods
- Value optimal nutrient retention in food

- Discuss different cooking methods for vegetables (steaming, stir-frying, boiling)
- Compare the methods in terms of nutrient retention
- Prepare a chart showing advantages and disadvantages of each method
- Present findings to classmates

Which cooking method best preserves nutrients in vegetables?

- Highland Agriculture and Nutrition Grade 7 pg. 20
- Chart paper
- Markers
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 21
- Reference materials

- Observation - Oral questions - Chart assessment - Presentations

Conservation of Resources

Conserving Food Nutrients - Review of nutrient conservation
Growing Trees - Importance of trees in conserving the environment
Growing Trees - Importance of trees in conserving the environment

By the end of the lesson, the learner should be able to:

- Summarize ways of conserving vitamins and minerals in vegetables
- Explain the importance of nutrient conservation in food
- Show commitment to proper food preparation and cooking

- Review all the methods of conserving nutrients in vegetables (washing, peeling, cutting, cooking time, covering)
- Discuss the importance of each method
- Complete a worksheet on nutrient conservation
- Share worksheets with classmates

Why is it important to conserve nutrients in our foods?

- Highland Agriculture and Nutrition Grade 7 pg. 21
- Worksheets
- Reference materials
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 22
- Print media
- Chart paper
- Markers

- Observation - Oral questions - Written assignments - Quiz

Conservation of Resources

Growing Trees - Planting materials for trees
Growing Trees - Planting trees

By the end of the lesson, the learner should be able to:

- Identify different planting materials for trees
- Explain how trees can be grown from different planting materials
- Show interest in tree planting

- Study pictures showing planting materials for trees (seeds, seedlings, cuttings)
- Discuss how trees can be grown from these planting materials
- Discuss planting materials available locally
- Collect planting materials for a tree planting activity

What planting materials can be used for growing trees?

- Highland Agriculture and Nutrition Grade 7 pg. 23
- Pictures of planting materials
- Actual planting materials (seeds, seedlings, cuttings)
- Digital resources
- Tree planting materials (seeds, seedlings, cuttings)
- Digging tools (jembe, spade)
- Manure or compost
- Watering can
- Mulching material

- Observation - Oral questions - Identification of materials

Conservation of Resources

Growing Trees - Caring for tree seedlings
Growing Trees - Benefits of tree planting
Growing Trees - Tree planting projects

By the end of the lesson, the learner should be able to:

- Identify methods of caring for tree seedlings
- Demonstrate tree care techniques
- Show responsibility in caring for planted trees

- Study pictures showing methods of caring for tree seedlings (watering, mulching, weeding, protecting)
- Identify the methods shown in the pictures
- Practice the tree care methods on the planted trees
- Discuss the importance of caring for tree seedlings

How do we care for tree seedlings until they are fully established?

- Highland Agriculture and Nutrition Grade 7 pg. 24
- Pictures showing tree care methods
- Watering can
- Mulching material
- Weeding tools
- Tree guards or fencing material
- Chart paper
- Markers
- Digital resources
- Pictures of tree products
- Highland Agriculture and Nutrition Grade 7 pg. 25
- Planning sheets
- Reference materials

- Observation - Practical assessment - Oral questions

Conservation of Resources
Food Production Processes
Food Production Processes
Food Production Processes

Growing Trees - Review of tree growing
Preparing Planting Site and Establishing Crop - Determining appropriate tilth
Preparing Planting Site and Establishing Crop - Determining appropriate tilth
Preparing Planting Site and Establishing Crop - Preparing fine tilth

By the end of the lesson, the learner should be able to:

- Summarize the process of tree growing
- Evaluate the success of tree planting activities
- Value the contribution of trees to environmental conservation

- Review the entire process of tree growing (importance, planting materials, planting, care)
- Evaluate the success of tree planting activities conducted
- Discuss challenges faced and solutions
- Develop strategies for ongoing tree care
- Complete an assessment on tree growing

What have we learned about growing trees to conserve the environment?

- Highland Agriculture and Nutrition Grade 7 pg. 25
- Assessment sheets
- Digital resources
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 26
- Pictures of different planting materials
- Soil samples
- Highland Agriculture and Nutrition Grade 7 pg. 27
- Pictures of planting materials
- Chart showing planting materials and tilth
- Highland Agriculture and Nutrition Grade 7 pg. 28
- Panga
- Forked jembe or hoe
- Rake
- Protective equipment
- Small-sized seeds

- Observation - Oral questions - Written assessment - Self-evaluation

Food Production Processes

Preparing Planting Site and Establishing Crop - Planting in fine tilth
Preparing Planting Site and Establishing Crop - Preparing medium tilth
Preparing Planting Site and Establishing Crop - Planting in medium tilth
Preparing Planting Site and Establishing Crop - Preparing coarse tilth
Preparing Planting Site and Establishing Crop - Planting in coarse tilth

By the end of the lesson, the learner should be able to:

- Plant small-sized seeds in fine tilth
- Apply appropriate planting techniques
- Show responsibility in crop establishment

- Make spaced shallow lines or holes in the prepared fine tilth
- Sow the small-sized seeds
- Cover the seeds appropriately
- Water the site if the soil is dry
- Cover the site with mulch
- Remove mulch when seeds germinate
- Continue caring for the crops

How do we plant small-sized seeds in fine tilth?

- Highland Agriculture and Nutrition Grade 7 pg. 29
- Small-sized seeds
- Watering can
- Water
- Mulching material
- Panga
- Forked jembe or hoe
- Manure
- Protective equipment
- Medium-sized seeds
- Highland Agriculture and Nutrition Grade 7 pg. 30
- Highland Agriculture and Nutrition Grade 7 pg. 31
- Large planting materials
- Highland Agriculture and Nutrition Grade 7 pg. 32

- Observation - Practical assessment - Group work evaluation

Food Production Processes

Preparing Planting Site and Establishing Crop - Review of crop establishment
Selected Crop Management Practices - Types of crop management practices
Selected Crop Management Practices - Identifying crop management practices

By the end of the lesson, the learner should be able to:

- Summarize the process of preparing different tilths
- Match planting materials with appropriate tilth
- Value proper site preparation for crop establishment

- Review the entire process of preparing different types of tilth and establishing crops
- Create a chart showing types of planting materials, appropriate tilth, and examples of crops
- Discuss challenges faced and solutions
- Complete an assessment on crop establishment

Why is appropriate tilth important for successful crop establishment?

- Highland Agriculture and Nutrition Grade 7 pg. 33
- Assessment sheets
- Chart paper
- Markers
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 34
- Print media
- Reference materials
- Pictures showing crop management practices

- Observation - Oral questions - Written assessment - Chart evaluation

Food Production Processes

Selected Crop Management Practices - Importance of crop management
Selected Crop Management Practices - Gapping in crop management

By the end of the lesson, the learner should be able to:

- Explain the importance of different crop management practices
- Discuss when to carry out each practice
- Show interest in proper crop management

- Discuss the importance of gapping, thinning, weeding, and earthing-up
- Explain when each practice should be carried out
- Create a table showing practices and their importance
- Share completed tables with classmates

Why are management practices important in crop production?

- Highland Agriculture and Nutrition Grade 7 pg. 35
- Chart paper
- Markers
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 36
- Panga
- Forked jembe or hoe
- Manure
- Planting materials
- Protective equipment
- Water and watering can

- Observation - Oral questions - Table assessment

Food Production Processes

Selected Crop Management Practices - Thinning in crop management
Selected Crop Management Practices - Weeding in crop management
Selected Crop Management Practices - Earthing-up in crop management

By the end of the lesson, the learner should be able to:

- Demonstrate thinning in crop management
- Apply appropriate thinning techniques
- Show care for crop health

- Wear protective equipment and visit the garden
- Water the garden if the soil is dry to make it loose
- Thin the crops if they are overcrowded by uprooting the weaker plants
- Ensure plants have enough spaces for healthy growth
- Leave uprooted plants to rot or transplant them

How do we carry out thinning to prevent overcrowding?

- Highland Agriculture and Nutrition Grade 7 pg. 37
- Protective equipment
- Water and watering can
- Highland Agriculture and Nutrition Grade 7 pg. 38
- Small forked jembe or panga

- Observation - Practical assessment - Group work evaluation

Food Production Processes

Selected Crop Management Practices - Review of crop management practices
Preparing Animal Products: Eggs and Honey - How to prepare animal products
Preparing Animal Products: Eggs and Honey - Sorting and grading eggs

By the end of the lesson, the learner should be able to:

- Summarize different crop management practices
- Explain when each practice should be applied
- Show commitment to proper crop management

- Review all crop management practices (gapping, thinning, weeding, earthing-up)
- Discuss the importance and timing of each practice
- Complete an assessment on crop management practices
- Share assessments with classmates

Why is it important to carry out proper crop management practices?

- Highland Agriculture and Nutrition Grade 7 pg. 39
- Assessment sheets
- Digital resources
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 40
- Print media
- Highland Agriculture and Nutrition Grade 7 pg. 41
- Pictures showing egg sorting and grading

- Observation - Oral questions - Written assessment

Food Production Processes

Preparing Animal Products: Eggs and Honey - Packing eggs
Preparing Animal Products: Eggs and Honey - Field visit for egg preparation

By the end of the lesson, the learner should be able to:

- Identify items used for packing eggs
- Explain the importance of proper egg packing
- Show care when handling eggs

- Study pictures showing items used for packing eggs
- Identify the items shown in the pictures
- Discuss other items that can be used for packing eggs safely
- Share ideas with classmates

How do we pack eggs to ensure they remain intact?

- Highland Agriculture and Nutrition Grade 7 pg. 41
- Pictures showing egg packing items
- Actual egg packing items (trays, cartons)
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 42
- Protective equipment
- Exercise book and pen
- Digital camera

- Observation - Oral questions - Identification assessment

Food Production Processes

Preparing Animal Products: Eggs and Honey - Preparing eggs
Preparing Animal Products: Eggs and Honey - Ways of preparing honey
Preparing Animal Products: Eggs and Honey - Field visit for honey preparation

By the end of the lesson, the learner should be able to:

- Demonstrate egg preparation techniques
- Sort and grade eggs according to external characteristics
- Handle eggs with care

- Visit a poultry farm or bring eggs to school
- Sort and grade eggs according to external characteristics (color, cleanliness, size, shell quality)
- Pack eggs together according to quality
- Share experience with classmates

How do we prepare eggs for use and storage?

- Highland Agriculture and Nutrition Grade 7 pg. 42
- Eggs
- Egg sorting and packing materials
- Protective equipment
- Highland Agriculture and Nutrition Grade 7 pg. 43
- Pictures showing honey preparation
- Digital resources
- Exercise book and pen
- Digital camera

- Observation - Practical assessment - Group work evaluation

Food Production Processes

Preparing Animal Products: Eggs and Honey - Preparing honey
Preparing Animal Products: Eggs and Honey - Review of animal products preparation

By the end of the lesson, the learner should be able to:

- Demonstrate honey preparation techniques
- Crush and strain honey appropriately
- Handle honey with care

- Visit an apiary or bring honeycombs to school if possible
- Crush and strain honey as learned
- Pack honey in appropriate containers
- Share experience with classmates

How do we prepare honey for use and storage?

- Highland Agriculture and Nutrition Grade 7 pg. 44
- Honeycombs
- Basins
- Strainer
- Storage containers
- Protective equipment
- Highland Agriculture and Nutrition Grade 7 pg. 45
- Assessment sheets
- Digital resources
- Reference materials

- Observation - Practical assessment - Group work evaluation

Food Production Processes

Cooking: Grilling, Roasting and Steaming - Methods of cooking food
Cooking: Grilling, Roasting and Steaming - Identifying cooking methods
Cooking: Grilling, Roasting and Steaming - Safety in cooking

By the end of the lesson, the learner should be able to:

- Explain the importance of cooking food
- Identify different methods of cooking food
- Appreciate variety in cooking methods

- Search for information about grilling, roasting, and steaming cooking methods
- Discuss findings and write short notes
- Discuss types of food in the locality cooked using each method
- Present ideas to classmates

Why should we use different methods of cooking food?

- Highland Agriculture and Nutrition Grade 7 pg. 46
- Digital resources
- Print media
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 47
- Pictures showing cooking methods
- Chart paper
- Markers
- Highland Agriculture and Nutrition Grade 7 pg. 48
- Protective equipment (chef's hat, mittens, pot holders, apron)

- Observation - Oral questions - Written assignments - Presentations

Food Production Processes

Cooking: Grilling, Roasting and Steaming - Cooking by grilling
Cooking: Grilling, Roasting and Steaming - Cooking by roasting

By the end of the lesson, the learner should be able to:

- Demonstrate cooking by grilling
- Follow correct grilling procedures
- Work safely with cooking equipment

- Prepare a source of heat by lighting a fire from wood or charcoal
- Place the grill firmly above the source of heat
- Place food on the grill above the fire
- Keep turning the food for even cooking
- Remove food when ready and serve
- Observe safety precautions throughout

How do we cook food by grilling?

- Highland Agriculture and Nutrition Grade 7 pg. 48
- Raw food for grilling
- Protective equipment
- Grill
- Source of heat
- Plates
- Highland Agriculture and Nutrition Grade 7 pg. 49
- Raw food for roasting
- Aluminum foil

- Observation - Practical assessment - Group work evaluation

Food Production Processes

Cooking: Grilling, Roasting and Steaming - Cooking by steaming
Cooking: Grilling, Roasting and Steaming - Comparing cooking methods
Cooking: Grilling, Roasting and Steaming - Food preparation and preservation

By the end of the lesson, the learner should be able to:

- Demonstrate cooking by steaming
- Follow correct steaming procedures
- Value the nutritional benefits of steaming

- Place water in a cooking pot and bring to a boil
- Put food in a steaming basket or perforated container
- Place the steaming basket above the boiling water
- Cover the pot and allow food to cook in the steam
- Check food for doneness and serve when ready
- Observe safety precautions throughout

How do we cook food by steaming?

- Highland Agriculture and Nutrition Grade 7 pg. 50
- Raw food for steaming
- Protective equipment
- Cooking pot with lid
- Steaming basket
- Source of heat
- Water
- Highland Agriculture and Nutrition Grade 7 pg. 51
- Chart paper
- Markers
- Digital resources
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 52

- Observation - Practical assessment - Group work evaluation

Food Production Processes
Hygiene Practices
Hygiene Practices
Hygiene Practices

Cooking: Grilling, Roasting and Steaming - Review of cooking methods
Hygiene in Rearing Animals - Hygiene practices
Hygiene in Rearing Animals - Items for maintaining hygiene
Hygiene in Rearing Animals - Field visit

By the end of the lesson, the learner should be able to:

- Summarize different cooking methods
- Explain when to use each cooking method
- Show commitment to proper food preparation

- Review all cooking methods (grilling, roasting, steaming)
- Discuss the appropriate uses of each method
- Complete an assessment on cooking methods
- Share assessments with classmates

Why is it important to understand different cooking methods?

- Highland Agriculture and Nutrition Grade 7 pg. 52
- Assessment sheets
- Digital resources
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 53
- Print media
- Highland Agriculture and Nutrition Grade 7 pg. 54
- Pictures showing animal rearing items
- Highland Agriculture and Nutrition Grade 7 pg. 55
- Exercise book and pen
- Protective equipment
- Digital camera

- Observation - Oral questions - Written assessment

Hygiene Practices

Hygiene in Rearing Animals - Cleaning animal feeders and waterers
Hygiene in Rearing Animals - Cleaning animal houses
Hygiene in Rearing Animals - Cleaning animals
Hygiene in Rearing Animals - Importance of hygiene in animal rearing
Hygiene in Rearing Animals - Pest and disease control

By the end of the lesson, the learner should be able to:

- Demonstrate cleaning of animal feeders and waterers
- Follow correct cleaning procedures
- Work responsibly with cleaning equipment

- Wear protective equipment and visit domestic animals
- Pour out food remains and dirt from feeders and waterers
- Scrub feeders and waterers with a brush and soapy water
- Rinse with clean water and let dry in an open space
- Wash hands with soap and clean water

How do we clean animal feeders and waterers?

- Highland Agriculture and Nutrition Grade 7 pg. 55
- Clean water
- Brush
- Soap
- Dirty animal feeders and waterers
- Protective equipment
- Highland Agriculture and Nutrition Grade 7 pg. 56
- Broom
- Scrubbing brush
- Highland Agriculture and Nutrition Grade 7 pg. 57
- Brushes
- Cleaning materials
- Flashcards
- Chart paper
- Markers
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 58
- Pictures of common animal pests
- Chart showing pest control methods

- Observation - Practical assessment - Group work evaluation

Hygiene Practices

Hygiene in Rearing Animals - Review of animal hygiene
Laundry: Loose Coloured Items - How to launder loose-coloured articles
Laundry: Loose Coloured Items - Sorting in laundry

By the end of the lesson, the learner should be able to:

- Summarize hygiene practices in rearing domestic animals
- Explain the importance of each practice
- Show commitment to animal welfare

- Review all hygiene practices in rearing domestic animals
- Discuss the importance of each practice
- Complete an assessment on animal hygiene
- Share assessments with classmates

Why is it important to maintain hygiene when rearing animals?

- Highland Agriculture and Nutrition Grade 7 pg. 58
- Assessment sheets
- Digital resources
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 59
- Print media
- Highland Agriculture and Nutrition Grade 7 pg. 60
- Different garment articles
- Laundry baskets

- Observation - Oral questions - Written assessment

Hygiene Practices

Laundry: Loose Coloured Items - Washing loose-coloured articles
Laundry: Loose Coloured Items - Drying loose-coloured articles
Laundry: Loose Coloured Items - Finishing loose-coloured items

By the end of the lesson, the learner should be able to:

- Demonstrate washing loose-coloured articles by kneading and squeezing
- Follow correct washing procedures
- Work responsibly with laundry equipment

- Sort garment articles according to factors such as brightness, loose color, and fast color
- Put water in a basin and mix with two spoons of salt
- Apply soap on the article and wash by kneading and squeezing until clean
- Rinse the article in clean water
- Turn the rinsed article inside out

How do we wash loose-coloured articles to prevent color loss?

- Highland Agriculture and Nutrition Grade 7 pg. 61
- Dirty loose-coloured articles
- Clean water
- Soap
- Salt
- Basins
- Washed loose-coloured articles
- Clothesline
- Pegs
- Highland Agriculture and Nutrition Grade 7 pg. 62
- Dry loose-coloured articles
- Iron box
- Storage space (box or wardrobe)

- Observation - Practical assessment - Group work evaluation

Hygiene Practices

Laundry: Loose Coloured Items - Storing laundered articles
Laundry: Loose Coloured Items - Laundry products for different fabrics

By the end of the lesson, the learner should be able to:

- Demonstrate proper storage of laundered articles
- Apply appropriate storage techniques
- Appreciate proper clothing care

- Discuss different ways of storing laundered articles
- Demonstrate folding techniques for different types of clothing
- Organize folded clothes in storage spaces
- Explain the importance of proper storage for clothing maintenance
- Share ideas with classmates

How do we store laundered articles to maintain their quality?

- Highland Agriculture and Nutrition Grade 7 pg. 62
- Laundered articles
- Storage containers
- Hangers
- Wardrobe or storage box
- Highland Agriculture and Nutrition Grade 7 pg. 63
- Samples of laundry products
- Chart paper
- Markers
- Digital resources

- Observation - Practical assessment - Oral questions

Hygiene Practices
Production Techniques
Production Techniques
Production Techniques
Production Techniques

Laundry: Loose Coloured Items - Review of laundering loose-coloured articles
Sewing Skills: Knitting - Basic knitting stitches
Sewing Skills: Knitting - Identifying knit and purl stitches
Sewing Skills: Knitting - Casting on
Sewing Skills: Knitting - Making a knit stitch

By the end of the lesson, the learner should be able to:

- Summarize the process of laundering loose-coloured articles
- Explain the importance of proper laundering
- Show commitment to clothing hygiene

- Review the entire process of laundering loose-coloured articles
- Discuss the importance of proper laundering for clothing care and hygiene
- Complete an assessment on laundering loose-coloured articles
- Share assessments with classmates

Why is it important to properly launder loose-coloured articles?

- Highland Agriculture and Nutrition Grade 7 pg. 63
- Assessment sheets
- Digital resources
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 64
- Print media
- Highland Agriculture and Nutrition Grade 7 pg. 65
- Pictures showing knitting stitches
- Knitted garments
- Digital camera
- Two knitting needles
- Yarn
- Scissors
- Highland Agriculture and Nutrition Grade 7 pg. 66
- Cast on stitches made previously
- Knitting needles

- Observation - Oral questions - Written assessment

Production Techniques

Sewing Skills: Knitting - Making a purl stitch
Sewing Skills: Knitting - Continuing knitting rows
Sewing Skills: Knitting - Understanding patterns
Sewing Skills: Knitting - Identifying household knitted articles
Sewing Skills: Knitting - Making a household article

By the end of the lesson, the learner should be able to:

- Demonstrate making a purl stitch
- Follow correct purling procedures
- Work carefully with knitting equipment

- Hold needle with knit stitch with left hand
- Insert right needle into first stitch from right to bottom
- With yarn in front, wrap from back to front of right needle
- Push right needle back and grab the loop
- Push right needle up through the loop
- Slide the old stitch off the left needle
- Continue for all stitches
- Describe and show classmates how to make purl stitches

How do we make a purl stitch in knitting?

- Highland Agriculture and Nutrition Grade 7 pg. 67
- Knit stitches made previously
- Knitting needles
- Yarn
- Highland Agriculture and Nutrition Grade 7 pg. 68
- Knitting in progress from previous lessons
- Sample knitting patterns
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 69
- Pictures showing knitted articles
- Actual knitted household items
- Digital resources
- Two knitting needles
- Scissors

- Observation - Practical assessment - Group work evaluation

Production Techniques

Sewing Skills: Knitting - Finishing a knitted article
Constructing Framed Suspended Garden - Description of framed suspended gardens

By the end of the lesson, the learner should be able to:

- Demonstrate finishing techniques for knitted articles
- Cast off properly
- Show pride in completed work

- Cast off once the article is finished
- Cut the working yarn leaving a few inches of tail
- Pull the tail through the last stitch and tighten to secure the end
- Weave in loose ends neatly
- Display the finished article to classmates

How do we properly finish a knitted article?

- Highland Agriculture and Nutrition Grade 7 pg. 70
- Knitted article in progress
- Knitting needles
- Scissors
- Highland Agriculture and Nutrition Grade 7 pg. 72
- Pictures of framed suspended gardens
- Digital resources
- Reference materials

- Observation - Practical assessment - Product evaluation

Production Techniques

Constructing Framed Suspended Garden - Types of framed suspended gardens
Constructing Framed Suspended Garden - Planning a framed suspended garden
Constructing Framed Suspended Garden - Constructing the frame

By the end of the lesson, the learner should be able to:

- Identify different types of framed suspended gardens
- Describe the construction of different garden types
- Show interest in innovative gardening

- Study pictures showing different types of framed suspended gardens
- Describe how the gardens in the pictures are constructed
- Discuss materials used to construct the framed suspended gardens
- Share ideas with classmates

What materials are used to construct framed suspended gardens?

- Highland Agriculture and Nutrition Grade 7 pg. 73
- Pictures of framed suspended gardens
- Digital resources
- Reference materials
- Drawing materials
- Chart paper
- Sample materials
- Highland Agriculture and Nutrition Grade 7 pg. 74
- Locally available materials (wires, wooden planks, metal bars, poles)
- Tools (hammer, nails)
- Protective equipment

- Observation - Oral questions - Picture identification

Production Techniques

Constructing Framed Suspended Garden - Fixing containers
Constructing Framed Suspended Garden - Preparing growing medium

By the end of the lesson, the learner should be able to:

- Demonstrate fixing containers on the frame
- Apply appropriate techniques for container attachment
- Work safely with tools and materials

- Prepare containers for mounting (clean, make drainage holes if needed)
- Fix containers on the framework securely
- Ensure containers are evenly spaced and balanced
- Verify that the structure is stable
- Observe safety precautions throughout

How do we fix containers securely on the frame?

- Highland Agriculture and Nutrition Grade 7 pg. 74
- Containers (plastic bottles, jerrycans, troughs)
- Wires, strings, or ropes
- Tools (scissors, knife, pliers)
- Protective equipment
- Highland Agriculture and Nutrition Grade 7 pg. 75
- Soil
- Manure/compost
- Mixing containers

- Observation - Practical assessment - Group work evaluation

Production Techniques

Constructing Framed Suspended Garden - Planting in suspended garden
Constructing Framed Suspended Garden - Maintenance of suspended garden
Constructing Framed Suspended Garden - Benefits of suspended gardens

By the end of the lesson, the learner should be able to:

- Plant crops in the suspended garden
- Select appropriate crops for suspended gardens
- Demonstrate care for planted crops

- Put the soil-manure mixture in the containers on the framework
- Select appropriate planting materials for suspended gardens
- Plant the materials in the containers
- Water the planted crops
- Discuss maintenance requirements

How do we establish crops in a framed suspended garden?

- Highland Agriculture and Nutrition Grade 7 pg. 75
- Growing medium (soil-manure mixture)
- Planting materials
- Water
- Watering can
- Highland Agriculture and Nutrition Grade 7 pg. 76
- Constructed suspended garden
ing can
- Chart paper
- Markers
- Digital resources
- Reference materials

- Observation - Practical assessment - Group work evaluation

Production Techniques

Constructing Framed Suspended Garden - Review of suspended gardens
Adding Value to Crop Produce - Ways of adding value

By the end of the lesson, the learner should be able to:

- Summarize the process of constructing framed suspended gardens
- Evaluate the success of the garden construction
- Show pride in innovative gardening

- Review the entire process of constructing framed suspended gardens
- Discuss challenges faced and solutions found
- Evaluate the success of the garden construction
- Complete an assessment on suspended gardens
- Share assessments with classmates

What have we learned about constructing framed suspended gardens?

- Highland Agriculture and Nutrition Grade 7 pg. 76
- Assessment sheets
- Digital resources
- Reference materials
- Constructed suspended garden
- Highland Agriculture and Nutrition Grade 7 pg. 77
- Pictures of crop produce

- Observation - Oral questions - Written assessment - Self-evaluation

Production Techniques

Adding Value to Crop Produce - Value-added products
Adding Value to Crop Produce - Field visit
Adding Value to Crop Produce - Value addition through drying

By the end of the lesson, the learner should be able to:

- Identify value-added crop products
- Explain how raw crops are transformed into value-added products
- Value innovation in food processing

- Study pictures showing value-added products
- Identify the products shown in the pictures
- Discuss the process of transforming raw crops into these products
- Share ideas with classmates

How can we transform raw crop produce into value-added products?

- Highland Agriculture and Nutrition Grade 7 pg. 78
- Pictures of value-added products
- Actual value-added products if available
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 79
- Exercise book and pen
- Protective equipment
- Digital camera
- Raw crop produce (cassava, sweet potato)
- Knife
- Drying rack or tray
- Clean water
- Basins
- Packaging materials

- Observation - Oral questions - Picture identification

Production Techniques

Adding Value to Crop Produce - Value addition by frying
Adding Value to Crop Produce - Value addition of groundnuts
Adding Value to Crop Produce - Marketing value-added products

By the end of the lesson, the learner should be able to:

- Demonstrate value addition by frying method
- Follow correct frying procedures
- Maintain safety when cooking

- Wash and rinse potatoes in clean water
- Peel if necessary and slice into thin round pieces
- Put cooking oil in pan over heat source for deep frying
- Put potato slices in hot oil and add salt to taste
- Keep turning to cook evenly until crispy
- Remove from heat and cool down
- Pack in packaging materials and store

How can we add value to crop produce through frying?

- Highland Agriculture and Nutrition Grade 7 pg. 80
- Raw potatoes
- Knife
- Source of heat
- Wide pan or sufuria
- Cooking oil
- Salt
- Clean water
- Basins
- Packaging materials
- Protective equipment
- Highland Agriculture and Nutrition Grade 7 pg. 81
- Raw groundnuts
- Sufuria
- Pestle and mortar
- Highland Agriculture and Nutrition Grade 7 pg. 82
- Value-added products
- Chart paper
- Markers
- Calculator

- Observation - Practical assessment - Group work evaluation

Production Techniques

Adding Value to Crop Produce - Review of value addition
Making Homemade Soap - Forms of soap

By the end of the lesson, the learner should be able to:

- Summarize methods of adding value to crop produce
- Explain the importance of value addition
- Show commitment to value addition

- Review all methods of adding value to crop produce
- Discuss the importance of value addition for economic benefits and storage
- Complete an assessment on value addition to crop produce
- Share assessments with classmates

Why is value addition important for crop produce?

- Highland Agriculture and Nutrition Grade 7 pg. 83
- Assessment sheets
- Digital resources
- Reference materials
- Value-added products
- Highland Agriculture and Nutrition Grade 7 pg. 84
- Pictures of different forms of soap
- Samples of soap if available

- Observation - Oral questions - Written assessment

Production Techniques

Making Homemade Soap - Uses of household soaps
Making Homemade Soap - Natural ingredients for soap
Making Homemade Soap - Field visit

By the end of the lesson, the learner should be able to:

- Identify uses of different forms of soap
- Match soap forms with appropriate uses
- Value cleanliness and hygiene

- Study pictures showing uses of homemade soaps
- Discuss the uses shown in the pictures
- Identify the form of soap used in each picture
- Discuss how different forms of soap are used at home
- Share ideas with classmates

What are the uses of different forms of soap?

- Highland Agriculture and Nutrition Grade 7 pg. 85
- Pictures showing soap uses
- Samples of different soap forms
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 86
- Pictures of soap ingredients
- Samples of ingredients if available
- Exercise book and pen
- Protective equipment
- Digital camera

- Observation - Oral questions - Picture identification

Production Techniques

Making Homemade Soap - Making liquid soap
Making Homemade Soap - Making bar and powder soap
Making Homemade Soap - Making paste soap
Making Homemade Soap - Review of homemade soap making

By the end of the lesson, the learner should be able to:

- Demonstrate making of liquid soap
- Follow correct soap-making procedures
- Work safely with soap ingredients

- Boil water and add grated bar soap until it dissolves
- Add salt and stir until it thickens to the desired consistency
- Allow to cool before adding coloring or fragrance if desired
- Let the soap settle for a few days to develop final consistency
- Work in a well-ventilated area to avoid inhaling fumes

How do we make homemade liquid soap?

- Highland Agriculture and Nutrition Grade 7 pg. 87
- Wood ash
- Table salt
- Animal fat
- Distilled water
- Buckets
- Source of heat
- Utensils for mixing
- Storage containers
- Protective equipment
- Highland Agriculture and Nutrition Grade 7 pg. 88
- Molds
- Grater
- Highland Agriculture and Nutrition Grade 7 pg. 90
- Bucket
- Highland Agriculture and Nutrition Grade 7 pg. 92
- Assessment sheets
- Digital resources
- Reference materials
- Homemade soap samples

- Observation - Practical assessment - Group work evaluation