Lesson Plan: Sea Foods – Types, Nutritive Value, and Cooking Methods

Subject: Food and Nutrition

Class: SS 1

Term: First Term

Week: 9

Topic: Sea Foods – Types of Fish in Local and Sea Water, Nutritive Value, Classes of Sea Foods, Methods of Cooking

Behavioral Objectives

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

1. Define seafood cookery.
2. Explain the broad classification of seafood.
3. List the nutritive values of seafood.
4. Describe the different methods of cooking seafood.

Keywords

• Seafood
• Fin Fish
• Shellfish
• Nutritive Value
• Cooking Methods

Instructional Materials

• Wall charts of different fish types
• Pictures of seafood and fishery activities
• Related online videos on seafood processing and cooking
• Flashcards with different classifications of seafood

Teaching Methods

• Class discussion
• Group discussion
• Question-and-answer sessions
• Explanation
• Role modeling
• Role delegation

Reference Materials

• Scheme of Work
• Online resources
• Recommended textbooks
• Workbooks

Lesson Content

A. Introduction (Building Background Knowledge)

• The teacher revises the previous lesson on poultry cookery, covering topics such as poultry types, nutritional value, factors for choosing poultry, preparation, and cooking methods.
• The teacher asks students:
  1. Have you eaten fish or seafood before?
  2. What are some examples of fish you know?
  3. How do people cook fish in your community?
• The teacher then introduces the new topic by explaining that seafood includes all edible aquatic animals and plants, including fish and shellfish.

B. Lesson Explanation (Content Development)

1. Definition of Seafood Cookery

Seafood cookery refers to the preparation and cooking of edible aquatic animals, including fish and shellfish, in various ways to enhance flavor, texture, and nutritional benefits.

2. Broad Division of Seafood

A. Fin Fish (Fish with Fins and Backbones)

Fin fish are fish with fins on their bodies and are divided into:

1. White or Lean Fish – These have their fat stored in the liver rather than between the muscle fibers. Their flesh is white, and examples include:

   • Cod
   • Halibut
   • Tilapia
   • Bream

2. Oily or Fat Fish – These have fat distributed throughout their body, giving them darker flesh. Examples include:

   • Herrings
   • Mackerel
   • Salmon

B. Shellfish (Aquatic Animals with Protective Shells)

Shellfish are further divided into:

1. Soft-bodied Shellfish (Mollusks) – These have soft bodies protected by shells. Examples include:

   • Oysters
   • Clams
   • Scallops
   • Mussels

2. Crustaceans – These have segmented crust-like shells. Examples include:

   • Lobsters
   • Shrimps
   • Crabs
   • Crayfish

3. Nutritive Value of Seafood

Seafood provides essential nutrients, including:

1. Protein – High-quality, complete protein with essential amino acids.
2. Fat – Oily fish provide healthy fats, including omega-3 fatty acids.
3. Minerals –
   • Calcium (from small fish eaten with bones)
   • Iron (especially in oysters)
   • Iodine (found in sea fish due to seawater content)
4. Vitamins –
   • B-complex vitamins
   • Vitamins A and D in fatty fish
5. Low Carbohydrate Content – Fish contains little to no carbohydrates and should be paired with carbohydrate-rich foods.

4. Fish Cuts and Market Forms

Fish are sold in different cuts, including:

1. Whole or Round Fish – Sold as caught from the water.
2. Drawn Fish – Internal organs removed.
3. Dressed Fish – Scales, head, tail, and fins removed.
4. Steaks – Cross-section slices from large dressed fish.
5. Fillets – Boneless fish sections cut lengthwise from the backbone.

5. Methods of Cooking Seafood

Seafood can be cooked using various methods to retain flavor and nutrients:

1. Frying – Cooking fish in hot oil (e.g., deep frying or shallow frying).
2. Boiling – Cooking in hot water with seasonings.
3. Stewing – Slow cooking in a small amount of liquid.
4. Steaming – Cooking using steam to retain nutrients.
5. Grilling – Cooking over an open flame or under a grill.
6. Baking – Cooking in an oven at controlled temperatures.

C. Class Activity

1. Teacher shows pictures of various types of seafood.
2. Students classify different fish into fin fish and shellfish based on characteristics.
3. Teacher demonstrates how different fish cuts look using pictures or real samples.
4. Students discuss preferred seafood cooking methods in their culture.

D. Evaluation (Assessment Questions)

1. Which of the following fish are classified as white or lean fish?
   a) Herring
   b) Cod
   c) Salmon
   d) Oyster
   e) Lobster
   Answer: b) Cod

2. Which of the following is not an example of a shellfish?
   a) Crab
   b) Crayfish
   c) Chicken
   d) Oyster
   e) Clam
   Answer: c) Chicken

3. Which of the following cooking methods would be best for cooking a delicate fish fillet?
   a) Frying
   b) Stewing
   c) Grilling
   d) Baking
   e) Boiling
   Answer: d) Baking

4. Which of the following statements about the nutritive value of fish is true?
   a) The protein in fish is less tender and digestible than meat protein
   b) Fish are generally lower in fat and energy content than poultry
   c) Most types of fish are high in calcium
   d) Oysters are a good source of iron
   e) Fish do not contain any carbohydrates
   Answer: b) Fish are generally lower in fat and energy content than poultry

5. A whole fish that has been gutted and had its scales, head, tail, and fins removed is known as a:
   a) Steak
   b) Fillet
   c) Drawn fish
   d) Round fish
   e) Dressed fish
   Answer: e) Dressed fish

E. Conclusion

• The teacher summarizes the lesson by emphasizing the classification of seafood, their nutritive value, and cooking methods.
• The teacher ensures students have written down key points and clarifies any misunderstandings.

F. Assignment

1. Mention six factors to consider when choosing poultry.
2. Write four differences between the nutritive value of meat and poultry.
3. State four methods of poultry storage.
4. Describe the red and white meat of poultry in two paragraphs.

Second Term Examination Questions Food and Nutrition SS 1 Second Term