WHAT ARE VITAMINS
Subject :
PHYSICAL AND HEALTH EDUCATION ( PHE )
Term :
SECOND (2ND ) TERM LESSON RESOURCES
Week:
WEEK 6
Class :
PRY 3
PHYSICAL AND HEALTH EDUCATION
PHE THIRD TERM E-NOTE
Previous lesson :
The pupils have previous knowledge of
that was taught in the previous lesson
Topic :
WHAT ARE VITAMINS
Behavioural objectives :
At the end of the lesson, the pupils should be able to
1. Say the meaning of VITAMIN
2. Mention the importance of VITAMIN
3, Write out the examples of VITAMIN
Instructional Materials :
- Wall charts
- Pictures
- Related Online Video
- Flash Cards
- Food samples
Methods of Teaching :
- Class Discussion
- Group Discussion
- Asking Questions
- Explanation
- Role Modelling
- Role Delegation
Reference Materials :
- Scheme of Work
- Online Information
- Textbooks
- Workbooks
- 9 Year Basic Education Curriculum
- Workbooks
Content :
WHAT ARE VITAMINS.
The vitamin is an organic substance that is essential for nutrient for proper functioning of the body systems e.g. for the breakdown of food and digestion process.
Types of vitamins .
1.Vitamin A
- Vitamin B
3.vitamin C
- Vitamin D
- Vitamin E
- Vitamin K
| Vitamins | Functions | Sources | Deficiency |
| Vitamin A | 1.Needed for proper function of the eye 2. For healthy skin 3. Strong bone and tooth growth, 3. Proper function of the immune system health | Vitamin A from animal sources (retinol): fortified milk, cheese, cream, butter, fortified margarine, eggs,liver, carrot , sweet potatoes, pumpkin. | Lack of vitamin A cause :eye defects. Night blindness, diarrhea, abortion, poor growth. |
| Vitamin B | 1. Helps convert nutrients into energy | Whole grains, meat, fishOrgan meats, eggs, miikMeat, salmon, leafy greens, beans, carrot pork, or enriched breads and cereals, legumes, nuts and seeds | Poor growth, less production of breast milk, less feed consumption. |
| Vitamin c | It aids proper digestion of foods | Citrus fruits, bell peppers, Brussels sproutsand vegetables, especially citrus fruits, vegetables in the cabbage family, cantaloupe, strawberries,tomatoes, potatoes, lettuce, papayas, mangoes, kiwifruit. | Weight loss. |
| Vitamin D | Promotes proper immune function and assists in calcium absorption and bone growth | , fish oil, Egg yolks, liver, fatty fish, fortified milk, fortified margarine. When exposed to sunlight, the skin can make vitamin D. | Bleeding gums, weak teeth. |
| Vitamin E | Assists immune function and acts as an antioxidant that protects cells from damage | Sunflower seeds, wheat germ, almonds, leafy green vegetables; whole-grain products; liver; egg yolks; nuts | Heart failure ,convulsion. |
| Vitamin k | Required for blood clotting and proper bone development | Leafy greens, soybeans, pumpkin, Leafy green vegetables such as kale, collard greens, and spinach; green vegetables such as broccoli, Brussels sprouts, and asparagus | Weak tooth, weak bone. |
Presentation
The topic is presented step by step
Step 1:
The class teacher revises the previous topics
Step 2.
He introduces the new topic
Step 3:
The class teacher allows the pupils to give their own examples and he corrects them when the needs arise
Conclusion
The class teacher wraps up or conclude the lesson by giving out short note to summarize the topic that he or she has just taught.
The class teacher also goes round to make sure that the notes are well copied or well written by the pupils.
He or she does the necessary corrections when and where the needs arise.
Evaluation
1.identify three sources of vitamin can give two deficiencies
2.identify three sources of vitamin D and give two deficiencies.
3, Write out four examples of Food Groups And Classes
4. list two functions each of vitamin A and B
5. Give two deficiencies of Vitamin D