Exploring Foods in the Locality and Their Nutrient Quality Food and Nutrition SS 1 First Term Lesson Notes Week 4
Lesson Plan: Foods in the Locality
Subject: Food and Nutrition
Class: SS1
Term: First Term
Week: 4
Age: 14–16 years
Topic: Foods in the Locality
Sub-topic: Nutrient Quality and Functions According to Their Nutrient Quality
Duration: 40 minutes
Behavioral Objectives
By the end of the lesson, students should be able to:
- Identify local foods in their area and their nutritional benefits.
- Explain the nutrient quality of different foods.
- Describe how the nutrients in food function in the body.
- Appreciate the importance of eating locally available, nutrient-rich foods.
Keywords
- Local foods
- Nutrients
- Carbohydrates
- Proteins
- Fats
- Vitamins
- Minerals
Set Induction
The teacher will ask the students to name some foods they commonly eat in their locality. This discussion will serve to activate prior knowledge and prepare them for understanding the nutritional qualities of these foods.
Entry Behavior
Students have basic knowledge about food and its importance but may not know the specific nutrients or the functions of local foods.
Learning Resources and Materials
- Local food examples (e.g., yam, plantain, cassava, leafy vegetables, fish)
- Nutrient charts for local foods
- Whiteboard and markers
Building Background / Connection to Prior Knowledge
Students have already been introduced to general concepts of food and nutrition in previous lessons. This lesson builds on that foundation by focusing on the specific foods found in their locality and their nutritional value.
Embedded Core Skills
- Research skills
- Critical thinking
- Communication and presentation skills
Learning Materials
- Local food samples (if available) or pictures
- Charts showing nutrients in common foods
- Printed materials on the nutritional benefits of local foods
Reference Books
- Lagos State Scheme of Work
- Food and Nutrition textbooks for secondary schools
Instructional Materials
- Charts on local foods and their nutrient content
- Visual aids of nutrient functions
- Local food samples (or pictures)
Content
- Foods in the Locality:
- Examples of Local Foods:
- Yam: A starchy food rich in carbohydrates.
- Plantain: A good source of carbohydrates, potassium, and vitamins.
- Cassava: A high carbohydrate food commonly eaten in various forms.
- Leafy Vegetables (e.g., spinach): Rich in vitamins A and C, and iron.
- Fish: A good source of protein and omega-3 fatty acids.
- Examples of Local Foods:
- Nutrient Quality of Local Foods:
- Carbohydrates: Foods like yam and cassava provide energy and help in the functioning of the brain and muscles.
- Proteins: Fish and beans are excellent protein sources that support growth and repair of body tissues.
- Fats: Palm oil and groundnut oil provide essential fatty acids and energy.
- Vitamins and Minerals: Leafy vegetables and fruits provide essential vitamins like vitamin A (for eyesight) and vitamin C (for immunity).
- Functions of Nutrients According to Their Quality:
- Carbohydrates: Provide energy for daily activities.
- Proteins: Build and repair tissues, muscles, and organs.
- Fats: Provide energy, store vitamins, and help in cell structure.
- Vitamins and Minerals: Support immune function, help with vision (Vitamin A), strengthen bones (Calcium), and help with red blood cell formation (Iron).
Content:
- Foods in the Locality
- Various Food Nutrients: Carbohydrates, Proteins, Fats and Oils (Lipids), Vitamins, Minerals, and Water
Sub-Topic 1: Foods in the Locality
Food provides essential nutrients for our health and well-being. These nutrients are chemical substances found in food, and each type plays a specific role in maintaining our body’s functions. It is important to understand the types, sources, functions, and any potential negative effects of these nutrients.
Types of Foods and Their Locations:
Foods can grow better in certain climatic conditions and soil types. Here are examples of foods and their ideal growing locations:
- Cereals:
Cereal crops such as rice, sorghum, and millet grow best in the savannah and middle-belt regions, and in dry areas where irrigation is possible. - Tubers:
Tubers like yams, potatoes, and cocoa yams grow well in both savannah and forest regions. - Tree Crops and Fruits:
Tree crops like palm trees and coconuts, and fruits such as oranges, mangoes, and bananas, thrive in the forest region. However, they can also grow in savannah regions with proper irrigation. Other fruits and vegetables, such as tomatoes, cabbage, lettuce, and leafy greens, also flourish in these areas. - Livestock:
Cattle, sheep, and goats are more commonly found in the savannah region, where there is abundant grass. Poultry farming can be practiced in any region, providing meat and eggs. - Fish:
Fish thrive in riverine and coastal areas, such as the Niger Delta and the banks of the River Niger.
Sub-Topic 2: Various Food Nutrients
Food nutrients are classified based on their content and their functions in the body. These nutrients play different roles in promoting health, and each food group has specific benefits.
Nutrient Content and Their Sources:
- Carbohydrates:
Carbohydrates are energy-providing nutrients. Sources include:- Maize, sorghum, millet, rice, potatoes, yams, cassava, wheat, and sweets.
- Proteins:
Proteins are essential for body building and repair. Sources include:- Beans, soya beans, groundnuts, bean seeds, meat, fish, milk, eggs.
- Fats and Oils (Lipids):
Fats and oils are also energy-providing nutrients and are found in both animal and plant-based foods. Sources include:- Groundnut oil, palm oil, butter, sunflower seed oil, lard, ghee.
- Vitamins and Minerals:
These nutrients are crucial for regulating body functions and protecting against infections. They are mainly found in fruits and vegetables such as:- Oranges, grapefruits, mangoes, tomatoes, cabbage, lettuce, amaranthus, carrots, onions, and pepper.
- Water:
Water is necessary for maintaining hydration and regulating body functions. It is present in all foods and drinks, and can be found in:- Rainwater, pump water, well water, borehole water, fruits, and other liquids such as beverages.
Food Functions and Classifications
Food can be classified based on two broad parameters:
- By Nutrient Content (Nutrient Density):
Foods are classified according to their primary nutrient content, such as carbohydrates, proteins, fats, vitamins, and minerals. - By Function (Food Groups):
Foods serve different purposes in the body and can be categorized into three broad functions:- Energy-Giving Foods:
These provide energy for body functions. Sources include:- Carbohydrates (maize, sorghum, millet, rice, yams, cassava) and fats (groundnut oil, palm oil, butter).
- Body-Building Foods:
These are essential for growth, repair, and the maintenance of body tissues. The primary source is protein.- Sources include: beans, meat, fish, eggs, milk, groundnuts.
- Protective Foods:
These foods help to protect the body against infections and diseases.- Sources include: fruits and vegetables like oranges, mangoes, tomatoes, carrots, and leafy vegetables.
- Energy-Giving Foods:
Evaluation:
- List the three classes of food and give examples of each.
- Match each food group to its function.
General Evaluation:
Objective Test:
Fill in the blanks with the appropriate answers:
- Foods we eat provide nourishing elements known as ________.
a) Vitamins
b) Nutrients
c) Carbohydrates
d) Proteins - Fats and oils are present in both ________ and ________ food sources.
a) Animal, Plant
b) Fruits, Vegetables
c) Beans, Maize
d) Proteins, Carbohydrates - ________ is any substance, solid or liquid, which when taken provides the body with materials for growth and repair; heat and energy; as well as regulation of body functions to bring about good health.
a) Food
b) Nutrients
c) Water
d) Vitamins - ________ foods are energy-giving foods.
a) Proteins
b) Carbohydrates
c) Vitamins
d) Minerals - ________ foods help to fight against infections and diseases in the body.
a) Energy-giving
b) Body-building
c) Protective
d) Growth
Essay Questions:
- Identify the various foods in the locality.
- List the various food nutrients and their sources.
Weekend Assignment:
Read Evans Food and Nutrition for Senior Secondary School 1 by F.A. Bakare et al. (Pages 15-18)
Pre-Reading Assignment:
Read about the classification of food nutrients, their sources, and functions.
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)
- _______ is a starchy food commonly found in many local meals, rich in carbohydrates.
a) Yam
b) Fish
c) Plantain
d) Leafy Vegetables - _______ is an excellent source of protein and omega-3 fatty acids.
a) Cassava
b) Plantain
c) Fish
d) Yam - The nutrient in food that provides energy is called _______.
a) Carbohydrates
b) Vitamins
c) Proteins
d) Fats - _______ is rich in vitamins A and C, and also iron.
a) Fish
b) Yam
c) Leafy Vegetables
d) Cassava - _______ helps in the building and repair of body tissues.
a) Fats
b) Proteins
c) Carbohydrates
d) Vitamins - The main function of carbohydrates in the body is to provide _______.
a) Growth
b) Energy
c) Protection
d) Repair - _______ is a good source of potassium and is commonly eaten in many local dishes.
a) Yam
b) Plantain
c) Cassava
d) Fish - _______ oils provide essential fatty acids needed for body function.
a) Palm oil
b) Groundnut oil
c) Both a and b
d) None of the above - A food that is rich in both protein and essential fatty acids is _______.
a) Fish
b) Yam
c) Cassava
d) Plantain - _______ helps in building stronger bones and teeth.
a) Vitamin A
b) Calcium
c) Iron
d) Vitamin C - _______ nutrients help to fight off diseases and improve immunity.
a) Carbohydrates
b) Proteins
c) Vitamins
d) Fats - _______ is the main source of energy for the brain and muscles.
a) Fats
b) Carbohydrates
c) Proteins
d) Vitamins - _______ provides a rich source of vitamins, especially Vitamin A.
a) Fish
b) Leafy Vegetables
c) Yam
d) Plantain - _______ is a nutrient found in fish that helps with brain and heart function.
a) Omega-3 fatty acids
b) Vitamin A
c) Protein
d) Carbohydrates - _______ helps in the absorption of fat-soluble vitamins.
a) Fats
b) Proteins
c) Carbohydrates
d) Vitamins
Class Activity Discussion (15 FAQs with Answers)
- What are the benefits of eating yam?
Yam provides a high amount of carbohydrates, which gives energy to the body. - Why is fish considered a good source of protein?
Fish contains high-quality protein and omega-3 fatty acids, which are good for growth and heart health. - What does protein do in the body?
Proteins help to build and repair tissues in the body. - How do fats help in the body?
Fats provide energy, help in the absorption of vitamins, and support cell structures. - Why are leafy vegetables important?
Leafy vegetables are rich in vitamins and minerals, which support immunity, vision, and overall health. - What are the main functions of carbohydrates?
Carbohydrates are the body’s main source of energy, especially for the brain and muscles. - What role does vitamin A play in the body?
Vitamin A is essential for maintaining good vision and skin health. - Why is it important to eat local foods?
Local foods are often fresher, more affordable, and better suited to your nutritional needs. - What does cassava provide for the body?
Cassava is a rich source of carbohydrates, providing energy. - How does the body use fats?
Fats are stored in the body and used for long-term energy, as well as for cell structure. - What is the function of vitamins in the body?
Vitamins support various bodily functions, including immunity, skin health, and wound healing. - Why is plantain a good food choice?
Plantain provides energy through carbohydrates and is also rich in potassium and vitamins. - How does food like fish improve brain function?
Fish contains omega-3 fatty acids that help improve brain health and memory. - What nutrients are found in vegetables?
Vegetables are rich in vitamins, minerals, and fiber, which are essential for good health. - How do we benefit from eating locally grown foods?
Locally grown foods tend to be fresher, more nutritious, and support the local economy.
Presentation
Step 1: Revision of Previous Topic
The teacher revises the previous lesson on “Interrelationship of Food and Nutrition to Other Subjects.”
Step 2: Introduction of New Topic
The teacher introduces “Foods in the Locality,” discussing the nutritional value of commonly found foods in their locality.
Step 3: Student Contributions and Corrections
Students contribute examples of foods from their local environment and describe their nutritional benefits. The teacher corrects any misconceptions and reinforces key points.
Teacher’s Activities
- Present and explain local foods and their nutrients.
- Use charts and visuals to clarify the functions of nutrients.
- Guide the students in discussing the nutrient quality of various foods.
Learners’ Activities
- Participate in discussions about local foods and their nutrients.
- Identify and discuss the nutrients found in common foods in their locality.
- Ask questions and engage in the class activity.
Assessment
Students will be assessed based on their participation in the class activities, answers during discussions, and performance on the evaluation questions.
Evaluation Questions (10 Questions)
- Which local food is a rich source of carbohydrates?
- How does protein benefit the body?
- What role do vitamins play in the body?
- Why is it important to eat a variety of foods?
- What nutrient is essential for energy production?
- Which food is a good source of protein and omega-3 fatty acids?
- How do fats help in nutrient absorption?
- Name a local food that is rich in Vitamin C.
- What food group provides the body with energy?
- What is the main benefit of eating leafy vegetables?
Conclusion
The teacher concludes the lesson by summarizing the importance of eating local foods and their contribution to good health. The teacher encourages students to incorporate more nutrient-rich local foods into their diets.