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4.10 Food rancidity
Teaching and learning steps
1. Use think-pair-share or any other techniques for students to
FOR ONLINE READING ONLY
brainstorm on food rancidity.
2. Guide students to search information from the library or
the internet on the major types of food rancidity, which
include hydrolytic and oxidative rancidity. Let students
share their findings for common understanding. Clear any
misconception.
3. Engage students in interactive activities to discuss the factors
for the prevention of rancidity. Check whether students
participate actively in group discussion.
4. Organize students to watch videos on rancid foods and assist
them accordingly.
5. Guide students to perform Activity 4.10 and Exercise 4.7
in the Student’s Book. Mark students’ works and make
clarification where necessary.
Assign students to perform Revision exercise 4 from the
Student’s Book. Mark students’ works and provide feedback.
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