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CLASS: Form 4
TIME: 1 hour
PERIODS: 1
UNIT: Feeding and digestion
TOPIC: Balanced Diet
REFERENCES (exclude class text, include page numbers).
PRE-REQUISITES
For Teacher
CONCEPT OR PRINCIPLE
Digestion involves the mechanical and chemical breakdown of food. The foods that are consumed
daily make up a persons diet. A balanced diet, which contains the correct proportions of
Carbohydrates, Lipids, Proteins, Vitamins, Minerals, Water and Fibre, is necessary for general
health.
SPECIFIC OBJECTIVES
Classification
Cognitive(Understanding)
Cognitive ( Remembering)
Cognitive (Application)
PROCESS SKILLS
ACTIVITIES
Introduction:
Engagement:
- Teacher asks students to recall what and how much they ate yesterday.
- A few students share their responses.
- Teacher tries to get students to say that they are being asked about their diet (the quantity and quality
of food on a daily basis).
- Teacher then asks students to observe a variety of foods from different food groups and say whether
they think those foods are healthy or unhealthy.
- Teacher then shows a picture of getting the balance right. Teacher makes the point clear that there
are no healthy or unhealthy foods but healthy or unhealthy diets.
- Teachers says that today we are going to learn about the different nutrients that make up a balanced
diet, the functions of these nutrients and some of the possible consequences of malnutrition. (Bad
nutrition)
Development:
Exploration :
- Teacher asks students to work in 8 groups of four to make a meal plan for one day using the foods
provided.
- Students then present what they have done and are asked to explain why they chose those foods to be
part of their daily meal plan.
- Students should say that they chose those foods because they need to have a balanced diet.
- Teacher asks students to recall what a balanced diet is and stresses the importance of correct
proportions of foods.
- Teacher asks students to recall the 6 food groups and then asks them what they think are the nutrients
contained in the foods provided. Note that some foods can contain more than one nutrient.
Explanation
- Teacher distributes a hand out to aid in the explanation of the functions of the different nutrients.
The functions of the following are asked to the students and then explained by the teacher:
carbohydrates (recall glycogen granules), proteins, lipids (fats and oils), vitamins, minerals, water and
fibre.
- Teacher asks students to identify which foods contain the different nutrients.
3
Elaboration
- Teacher shows students pictures of a pregnant woman, a construction worker, a teenage boy and an
old woman and assigns two groups to each picture.
- Teacher then asks students come up with a daily meal plan using any foods for these people and
explain why they chose the foods they did.
Consolidation:
EvaluationTeachers shows video: https://www.youtube.com/watch?v=YimuIdEZSNY
Teacher recaps main points of the lesson.
Students complete work sheet for homework.
TEACHERS REFLECTION
TUTORS COMMENTS
Function
Carbohydrates
Protein
Lipids
Vitamins: A
B1
B6
:Helps in respiration
:Helps in metabolism
Minerals: calcium
Iron
Sources
Iodine
Phosphorous
: formation of thyroxine in
the thyroid gland
: combines with calcium to
form bones and teeth
Water
Fibre
2. Observe the pictures shown and create a daily meal plan for each of the
individuals. Give reasons for your choice of foods:
Picture A: ____________________________________________________________________
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Picture B: ____________________________________________________________________
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Picture C: ____________________________________________________________________
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Picture D: ____________________________________________________________________
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