Welcome students and introduce the session. Explain that today we’ll explore how proper kitchen hygiene supports both food safety and the nutritional quality of what we eat.

Emphasize that hygiene isn’t just about avoiding illness but also about preserving flavor and nutrients. Invite students to share any experiences with food spoilage.

Briefly define macronutrients and micronutrients. Ask students to name foods rich in each nutrient category.

Discuss how washing, temperature control, and preventing cross-contamination help lock in vitamins and minerals. Pose the question: “What happens when you overcook vegetables?”

Walk through each hygiene practice and link it to maintaining both safety and nutritional quality. Encourage examples from home.

Display or hand out the infographic. Guide students through each stage—receive, store, prepare, cook, serve—pointing out where hygiene checkpoints are critical.

Break students into small groups for 5–7 minutes. Circulate to listen in and then invite a few groups to share insights.

Recap key points and set expectations for the next session. Assign a bit of homework: ask students to find one healthy recipe and note any hygiene steps they’ll need.