Vision: Lower Secondary Nutrition and Food Technology 2

This essential Senior 2 Learner's Book is fully aligned with the Uganda Lower Secondary competence-based curriculum (NCDC), guiding students to an intermediate level of food science and nutrition. It covers critical topics like Lipids, Vitamins, Water, Meal Planning, and the processing of various vegetable seeds and fruits, moving from theory to application. The course promotes critical thinking and problem-solving by encouraging students to investigate real-life situations and acquire employable skills in food processing and preservation to address community needs.