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
Constructing Water Retention Structures - Use of surface run-off in gardening

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
- Highland Agriculture and Nutrition Grade 7 pg. 9
- Reference materials
- Pictures of water retention structures

- Observation - Oral questions - Written assignments

Conservation of Resources

Constructing Water Retention Structures - Types of water retention structures
Constructing Water Retention Structures - Construction of water retention structures
Constructing Water Retention Structures - Constructing a water retention ditch

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

- Identify different types of water retention structures
- Distinguish between water retention ditches and pits
- Value water conservation techniques

- Study pictures showing water retention structures
- Identify the water retention structures shown in the pictures
- Discuss how the water retention structures are used in gardening
- Share ideas with classmates

What types of water retention structures can be used to conserve run-off?

- Highland Agriculture and Nutrition Grade 7 pg. 10
- Pictures of water retention structures
- Digital resources
- Digital camera
- Notebook and pen
- Highland Agriculture and Nutrition Grade 7 pg. 11
- Panga
- Measuring tape
- Jembe or forked jembe
- Spade
- Protective wear

- Observation - Oral questions - Picture identification

Conservation of Resources

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

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

- Complete the construction of a water retention ditch
- Apply the skills of constructing a water retention ditch
- Work safely with others

- Continue with the construction of the water retention ditch
- Shape the ditch to ensure it can properly collect and retain run-off water
- Ensure the ditch has proper dimensions for effective water conservation
- Clean and store tools after use

How can we ensure effective water conservation using our constructed ditch?

- Highland Agriculture and Nutrition Grade 7 pg. 12
- Jembe or forked jembe
- Spade
- Protective wear
- Pictures of suitable crops for water retention structures
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 13
- Planting materials
- Manure
- Mulch

- Observation - Practical assessment - Group work evaluation

Conservation of Resources

Constructing Water Retention Structures - Maintenance of water retention structures
Conserving Food Nutrients - Ways of conserving vitamins and minerals in vegetables
Conserving Food Nutrients - Ways of conserving vitamins and minerals in vegetables

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

- Explain how to maintain water retention structures
- Care for crops planted at water retention structures
- Value the importance of maintaining water retention structures

- Discuss the importance of maintaining water retention structures
- Identify methods of maintaining water retention structures
- Perform maintenance activities such as removing silt, repairing damaged parts, and watering plants
- Monitor the growth of established plants

How can we maintain water retention structures for effective functioning?

- Highland Agriculture and Nutrition Grade 7 pg. 14
- Water retention structure
- Maintenance tools
- Watering can
- 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

- Observation - Oral questions - Practical assessment

Conservation of Resources

Conserving Food Nutrients - Ways of cooking vegetables to conserve nutrients
Conserving Food Nutrients - Preparing vegetables to conserve nutrients
Conserving Food Nutrients - Steaming vegetables to conserve nutrients

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

- Describe the best cooking methods to conserve nutrients in vegetables
- Explain the reason for cooking vegetables for a short time
- Value proper cooking methods for nutrient conservation

- Use digital and print media to search for information on best cooking methods to conserve nutrients and reasons for cooking vegetables for a short time
- Discuss findings and write short notes
- Present work to classmates

Why is it important to use appropriate cooking methods for vegetables?

- Highland Agriculture and Nutrition Grade 7 pg. 17
- Digital resources
- Print media
- Reference materials
- 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

- Observation - Oral questions - Written assignments - Presentations

Conservation of Resources

Conserving Food Nutrients - Stir-frying vegetables to conserve nutrients
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:

- Demonstrate how to stir-fry vegetables to conserve nutrients
- Follow correct stir-frying procedures
- Maintain safety when cooking

- Put a little cooking oil in the cooking pot or pan
- Place the cooking pot or pan over the heat source and lower the heat
- Let the oil heat and then add the chopped vegetables
- Stir the vegetables with a cooking stick to cook evenly
- Turn off the source of heat when the vegetables are cooked
- Serve the food when hot or let it cool down for storage
- Clean and store the utensils properly after use

How do we stir-fry vegetables to conserve nutrients?

- Highland Agriculture and Nutrition Grade 7 pg. 19
- Chopped vegetables
- Cooking pot or pan
- Cooking oil
- Heat source
- Cooking stick
- Highland Agriculture and Nutrition Grade 7 pg. 20
- Chart paper
- Markers
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 21
- Reference materials

- Observation - Practical assessment - Group work evaluation

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
Growing Trees - Caring for tree seedlings

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
- Highland Agriculture and Nutrition Grade 7 pg. 24
- Pictures showing tree care methods
- Weeding tools
- Tree guards or fencing material

- Observation - Oral questions - Identification of materials

Conservation of Resources

Growing Trees - Benefits of tree planting
Growing Trees - Tree planting projects
Growing Trees - Review of tree growing

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

- Explain the economic benefits of tree planting
- Discuss the social benefits of tree planting
- Advocate for tree planting in the community

- Discuss the economic benefits of tree planting (timber, fruits, medicine, etc.)
- Discuss the social benefits of tree planting (shade, beauty, recreation, etc.)
- Create posters promoting tree planting in the community
- Present posters to classmates

What benefits can we get from planting trees?

- Highland Agriculture and Nutrition Grade 7 pg. 24
- Chart paper
- Markers
- Digital resources
- Pictures of tree products
- Highland Agriculture and Nutrition Grade 7 pg. 25
- Planning sheets
- Reference materials
- Assessment sheets

- Observation - Oral questions - Poster assessment - Presentations

Food Production Processes

Preparing Planting Site and Establishing Crop - Determining appropriate tilth
Preparing Planting Site and Establishing Crop - Preparing fine tilth
Preparing Planting Site and Establishing Crop - Planting in fine tilth
Preparing Planting Site and Establishing Crop - Preparing medium tilth

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

- Explain the meaning of tilth
- Identify different types of tilth
- Appreciate the importance of appropriate tilth for planting

- Discuss the meaning of tilth in relation to soil condition
- Study pictures showing different types of planting materials
- Identify crops that can be established from different planting materials
- Discuss the type of tilth needed for each planting material

How does planting material determine planting site preparation?

- Highland Agriculture and Nutrition Grade 7 pg. 26
- Pictures of different planting materials
- Digital resources
- 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
- Highland Agriculture and Nutrition Grade 7 pg. 29
- Watering can
- Water
- Mulching material
- Manure
- Medium-sized seeds

- Observation - Oral questions - Written assignments

Food Production Processes

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

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

- Plant medium-sized seeds in medium tilth
- Apply appropriate planting techniques
- Demonstrate responsibility in crop establishment

- Sow medium-sized seeds into prepared holes
- Cover the holes with soil
- Water the site if the soil is dry
- Apply mulch if necessary
- Continue caring for the crops

How do we plant medium-sized seeds in medium tilth?

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

- Observation - Practical assessment - Group work evaluation

Food Production Processes

Selected Crop Management Practices - Identifying crop management practices
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:

- Identify different crop management practices from pictures
- Explain the purpose of each management practice
- Value proper crop management

- Study pictures showing crop management practices
- Identify the practices shown in the pictures
- Discuss the purpose of each practice
- Share ideas with classmates

What management practices are important in crop production?

- Highland Agriculture and Nutrition Grade 7 pg. 34
- Pictures showing crop management practices
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 35
- Chart paper
- Markers
- 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 - Picture identification

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
Cooking: Grilling, Roasting and Steaming - Methods of cooking food

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
- Highland Agriculture and Nutrition Grade 7 pg. 46
- Print media

- Observation - Practical assessment - Group work evaluation

Food Production Processes

Cooking: Grilling, Roasting and Steaming - Identifying cooking methods
Cooking: Grilling, Roasting and Steaming - Safety in cooking
Cooking: Grilling, Roasting and Steaming - Cooking by grilling

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

- Identify different cooking methods from pictures
- Match cooking methods with suitable foods
- Show interest in various cooking methods

- Study pictures showing different methods of cooking food
- Identify and discuss the methods shown in the pictures
- Discuss locally available foods that can be cooked using each method
- Complete a table showing cooking methods and suitable foods
- Share work with classmates

Which foods are suitable for different cooking methods?

- Highland Agriculture and Nutrition Grade 7 pg. 47
- Pictures showing cooking methods
- Chart paper
- Markers
- Digital resources
- Highland Agriculture and Nutrition Grade 7 pg. 48
- Protective equipment (chef's hat, mittens, pot holders, apron)
- Raw food for grilling
- Protective equipment
- Grill
- Source of heat
- Plates

- Observation - Oral questions - Table assessment

Food Production Processes

Cooking: Grilling, Roasting and Steaming - Cooking by roasting
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
Cooking: Grilling, Roasting and Steaming - Review of cooking methods

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

- Demonstrate cooking by roasting
- Follow correct roasting procedures
- Maintain safety in cooking

- Prepare a source of heat by lighting a fire from wood or charcoal
- Wrap food items in pieces of aluminum foil
- Place wrapped food to roast on low fire
- Check if food is cooked after some time
- Remove food when ready and serve
- Observe safety precautions throughout

How do we cook food by roasting?

- Highland Agriculture and Nutrition Grade 7 pg. 49
- Raw food for roasting
- Protective equipment
- Aluminum foil
- Source of heat
- Plates
- Highland Agriculture and Nutrition Grade 7 pg. 50
- Raw food for steaming
- Cooking pot with lid
- Steaming basket
- Water
- Highland Agriculture and Nutrition Grade 7 pg. 51
- Chart paper
- Markers
- Digital resources
- Reference materials
- Highland Agriculture and Nutrition Grade 7 pg. 52
- Assessment sheets

- Observation - Practical assessment - Group work evaluation