Exploring the Interrelationship of Food and Nutrition to Other Subjects Food and Nutrition SS 1 First Term Lesson Notes Week 3

Lesson Plan: Interrelationship of Food and Nutrition to Other Subjects


Subject: Food and Nutrition
Class: SS1
Term: First Term
Week: 3
Age: 14–16 years
Topic: Interrelationship of Food and Nutrition to Other Subjects
Sub-topic: The Relationship Between Food and Nutrition and Other Subjects
Duration: 40 minutes


Behavioral Objectives

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

  1. Identify the connection between food and nutrition and other school subjects.
  2. Explain how food and nutrition knowledge applies to subjects like biology, chemistry, health education, and economics.
  3. Appreciate the importance of understanding food and nutrition in daily life and other academic fields.

Keywords

  • Biology
  • Chemistry
  • Health Education
  • Economics
  • Environment
  • Agriculture

Set Induction

The teacher asks the students if they know how their food choices affect other areas of their lives, such as their health, studies, and environment. This question will trigger curiosity about the broader impact of food and nutrition knowledge.

Entry Behavior

Students have a basic understanding of food and nutrition concepts, which they learned in previous lessons.

Learning Resources and Materials

  • Charts illustrating the relationship between food and nutrition and other subjects.
  • Diagrams of body systems related to nutrition (e.g., digestive system, circulatory system).
  • Whiteboard and markers.

Building Background / Connection to Prior Knowledge

Students have previously learned about food and nutrition in isolation. This lesson will expand on how food and nutrition connect to other subjects, reinforcing their importance.

Embedded Core Skills

  • Critical thinking
  • Cross-curricular integration
  • Communication skills

Learning Materials

  • Whiteboard and markers
  • Visual aids (charts and diagrams)
  • Printed examples of interrelated subjects (e.g., biology, economics)

Reference Books

  • Lagos State Scheme of Work
  • Food and Nutrition textbooks for secondary schools

Instructional Materials

  • Charts on the relationship between food, nutrition, and other subjects
  • Diagrams illustrating key concepts (e.g., digestion, nutrient absorption, economic impact of food)

Content

  1. Interrelationship Between Food and Nutrition and Other Subjects:
    • Biology:
      • Food is essential for growth, energy, and repair of the body. Understanding how the body uses nutrients is a key part of biology (e.g., digestion, metabolism).
    • Chemistry:
      • Chemistry explains how nutrients interact with each other in food, as well as how the body processes them (e.g., protein digestion, food preservation methods).
    • Health Education:
      • Food choices directly impact overall health. Knowledge in food and nutrition promotes healthier lifestyles, preventing diseases related to poor diet.
    • Economics:
      • Food production, distribution, and consumption are central to economics. Understanding food and nutrition helps students appreciate the economic aspects of food production and sustainability.
    • Agriculture:
      • Food production is linked to agriculture. Understanding crop growth and animal farming is essential for a good food system and supports nutrition.
  2. Examples of Connections:
    • Biology and Food: Studying how the body absorbs nutrients (digestive system) in biology.
    • Chemistry and Food: Understanding how cooking alters the chemical properties of food (e.g., browning of meat).
    • Economics and Food: The study of food costs, availability, and how they affect the economy.
    • Agriculture and Food: How farming practices influence the availability and quality of food.

Content:

  1. Relationships Between Foods and Nutrition and Other Subjects
  2. Self-Employment

Sub-Topic 1: Relationships Between Foods and Nutrition and Other Subjects

Foods and nutrition is closely related to a wide range of other subjects, both from the sciences and social sciences. Understanding these relationships enhances the study and practice of food and nutrition.

Scientific Subjects

  1. Biology:
    Many biological concepts are directly applied in food and nutrition, including the digestive system, absorption processes, and reproduction. Understanding these biological systems is essential for comprehending how nutrition impacts health and digestion.
  2. Biochemistry and Chemistry:
    Chemistry plays a vital role in understanding the chemical properties of food and their effects on health. The study of enzymes, food reactions, and nutrient compositions is essential for nutritionists. Biochemistry helps determine the nutritional value of food and how the body processes it.
  3. Microbiology:
    Foods rich in nutrients can support the growth of microorganisms, which can cause food spoilage or contribute to food preservation. Microbiology studies the role of bacteria, molds, and other microorganisms in food safety and shelf-life.
  4. Physics:
    Physics helps explain the heat transfer processes involved in cooking and food preparation, such as convection, conduction, and radiation. Understanding these principles is important for food safety and cooking techniques.
  5. Mathematics:
    Mathematics is used to calculate quantities, ratios, measurements, and volumes, which are essential for portion control, food preparation, and managing food inventories.
  6. Agriculture:
    The production of crops and livestock directly impacts the quality and quantity of food available for consumption. Nutritionists work with agricultural products to ensure proper processing, storage, and utilization of these foods.
  7. Physiology:
    Physiology studies how the body uses nutrients to function properly, which is crucial for understanding human health and developing appropriate dietary plans.
  8. Food Science:
    Food science involves the study of the chemical, biochemical, physical, and biophysical properties of food. It is essential for understanding food composition, preservation, and safety.
  9. Home Economics:
    Home economics includes the practical aspects of food preparation, meal planning, budgeting, and nutrition in the home. It emphasizes healthy eating and effective food management.
  10. Education:
    Education, particularly in nutrition, helps raise awareness about the importance of good dietary habits through various extension programs, especially in rural and urban communities.
  11. Medicine:
    The relationship between nutrition and medicine is crucial in addressing malnutrition and diet-related diseases. Diet therapy, which is prescribed by doctors, is often essential in treating illnesses such as diabetes, hypertension, and other chronic conditions.

Sub-Topic 2: Self-Employment in Foods and Nutrition

A graduate in foods and nutrition can venture into self-employment by starting their own business in various areas. Self-employment can also create opportunities for others by providing jobs in related industries.

Areas for Self-Employment:

  1. Nutrition Counselors:
    Nutritionists can offer personalized advice and counseling to individuals or groups on improving their dietary habits for better health.
  2. Food Editors and Authors:
    Nutritionists can write books, articles, or create content related to food, nutrition, and healthy living, sharing their knowledge with a broader audience.
  3. Food Product Researchers:
    Researching and developing new food products, including healthier alternatives and food technologies, is another avenue for self-employment.
  4. Catering and Food Vending Services:
    Setting up a catering business or food vending service, such as running a restaurant, fast food, or canteen, can be a lucrative career option.

Factors to Consider for Self-Employment:

Before starting a business in the food and nutrition industry, it’s important to consider the following factors:

  1. Financial Status:
    The financial resources available to start and sustain the business.
  2. Self-Assessment of Interests and Abilities:
    Understanding personal strengths, weaknesses, and areas of expertise to ensure a successful career choice.
  3. Viable Career Options:
    Identifying the most promising and sustainable areas of self-employment.
  4. Expected Income:
    Estimating potential income from the business and the time needed to achieve profitability.
  5. Choice of Occupation and Business Type:
    Choosing the right business venture based on interests and market demand.
  6. Location of Business Site:
    Deciding on a suitable location for the business that attracts customers and fits the business model.

Considering these factors ensures that one is better prepared to establish a successful self-employed career.


Evaluation:

  1. Briefly explain the relationship between food and nutrition and five other subjects.
  2. Describe other job options available in foods and nutrition.

Objective Test:

  1. The knowledge of physics is important in foods and nutrition in the area of ________
    a) Absorption processes
    b) Heat application
    c) Food preservation
    d) Hospitality management
  2. ________ is a long-term or lifelong occupation.
    a) Course
    b) Bank
    c) Career
    d) Practice
  3. Other areas where foods and nutrition experts can be self-employed include the following:
    a) Foods and nutrition editors
    b) Nutrition counselors
    c) Foods and nutrition authors
    d) All of the above
  4. A graduate of foods and nutrition can set up a career in which of these?
    a) Nutrition counselors
    b) Foods and nutrition editors
    c) Foods and nutrition researchers
    d) All of the above
  5. One of the following factors should be considered in self-employment:
    a) Financial status of the individuals
    b) Self-assessment of interests and abilities
    c) Exploring viable career options
    d) All of the above

Essay Questions:

  1. Describe the interdisciplinary nature of foods and nutrition.
  2. In case you are not employed after graduation, what area of interest would you like to develop and go into?
  3. What are the factors to consider when setting up a business?

Weekend Assignment:

Read Evans Food and Nutrition for Senior Secondary School 1 by F.A. Bakare et al. (Pages 10-14)


Pre-Reading Assignment:

Read about the basic food nutrients.


Reference Texts:

  • Evans Food and Nutrition for SS1 by F.A. Bakare et al., Evans Brothers Nigeria Limited.
  • Exam Focus Foods and Nutrition for WASSCE and SSCE by J.O. Olusanya et al., University Press.

Evaluation Questions (15 Fill-in-the-Blank Questions)

  1. The study of how the body absorbs nutrients is related to _______ in food and nutrition.
    a) biology
    b) economics
    c) chemistry
    d) agriculture
  2. The chemical breakdown of food in the body is a topic covered in _______.
    a) health education
    b) chemistry
    c) economics
    d) biology
  3. The process of food preservation is related to _______ in food science.
    a) economics
    b) chemistry
    c) agriculture
    d) biology
  4. Food is studied in _______ to understand its impact on health.
    a) health education
    b) biology
    c) economics
    d) chemistry
  5. The relationship between agriculture and food affects _______.
    a) chemistry
    b) economics
    c) biology
    d) agriculture
  6. The study of food production and farming practices is found in _______.
    a) economics
    b) agriculture
    c) biology
    d) health education
  7. _______ helps us understand how food affects the body’s systems.
    a) Chemistry
    b) Economics
    c) Biology
    d) Health education
  8. The impact of food on the economy, like food pricing and distribution, is studied in _______.
    a) chemistry
    b) economics
    c) biology
    d) health education
  9. A diet that affects overall health is discussed in _______.
    a) economics
    b) health education
    c) agriculture
    d) chemistry
  10. The chemical changes that occur when food is cooked are part of _______.
    a) chemistry
    b) agriculture
    c) biology
    d) health education
  11. _______ connects food choices with environmental factors and economics.
    a) Economics
    b) Chemistry
    c) Biology
    d) Agriculture
  12. The digestive system and nutrient absorption are studied in _______.
    a) health education
    b) chemistry
    c) biology
    d) economics
  13. Food sustainability and its impact on the environment is linked to _______.
    a) biology
    b) economics
    c) chemistry
    d) agriculture
  14. The role of food in preventing diseases is an aspect of _______.
    a) chemistry
    b) biology
    c) health education
    d) economics
  15. The availability of food and how it affects nutrition is studied in _______.
    a) health education
    b) economics
    c) chemistry
    d) biology

Class Activity Discussion (15 FAQs with Answers)

  1. How does biology relate to food and nutrition?
    Biology explains how food is processed by the body, including digestion and nutrient absorption.
  2. What role does chemistry play in food and nutrition?
    Chemistry helps us understand the breakdown and interactions of food substances, including digestion and cooking.
  3. Why is food and nutrition important in health education?
    It helps in promoting healthier eating habits and preventing diseases like obesity and heart disease.
  4. How does economics relate to food and nutrition?
    Economics deals with the cost of food, its production, and how availability affects nutrition.
  5. What is the connection between food and agriculture?
    Agriculture is responsible for growing food, and understanding farming helps us know where food comes from and its quality.
  6. How does chemistry explain food preservation?
    Chemistry explains how food preservation methods, such as refrigeration or canning, work to maintain food quality.
  7. What biological processes are related to food?
    Food provides energy, supports body growth, and helps in the repair of tissues, all of which are biological processes.
  8. Why is it important to understand the economics of food?
    Understanding the economics of food helps us make informed decisions about food choices, affordability, and sustainability.
  9. How does health education use food and nutrition knowledge?
    Health education uses food and nutrition knowledge to teach the importance of balanced diets and healthy living.
  10. What agricultural practices influence food quality?
    Farming techniques, soil health, and crop management practices affect the nutritional value of food.
  11. How can food affect the economy?
    Food production and distribution impact economic systems, especially in terms of food availability and pricing.
  12. What are the chemical reactions that occur during cooking?
    Cooking causes chemical changes, such as caramelization, Maillard reaction, and denaturation of proteins.
  13. How does the digestive system relate to food?
    The digestive system breaks down food into nutrients, which the body absorbs for energy and growth.
  14. How can food help prevent diseases?
    Certain foods provide nutrients that boost immunity, improve digestion, and lower the risk of diseases like heart disease.
  15. How does food availability affect nutrition?
    Limited access to nutritious food leads to malnutrition, affecting growth, development, and overall health.

Presentation

Step 1: Revision of Previous Topic

The teacher will review the previous lesson on “Careers in Food and Nutrition.”

Step 2: Introduction of New Topic

The teacher introduces “Interrelationship of Food and Nutrition to Other Subjects” by discussing how food impacts various fields of study.

Step 3: Student Contributions and Corrections

The teacher asks students to provide examples of how food and nutrition might be connected to other subjects, correcting any misconceptions.


Teacher’s Activities

  • Explain the connections between food and nutrition and other subjects.
  • Provide examples from biology, chemistry, economics, and agriculture.
  • Use visuals to demonstrate interrelationships.

Learners’ Activities

  • Participate in discussions about the connection between food and other subjects.
  • Ask questions for clarification.
  • Take notes on the interrelationships between food, nutrition, and other disciplines.

Evaluation Questions

  1. List two subjects that are related to food and nutrition.
  2. Explain the role of chemistry in food and nutrition.
  3. How does health education connect with food and nutrition?
  4. What impact does food have on the economy?
  5. How does agriculture influence food choices?

Conclusion

The teacher will conclude the lesson by emphasizing how knowledge of food and nutrition is important in many areas of life, including health, economics, and the environment.