Third Term First Form Text  CLASS JS2 PHE

Third Term First Form Text

CLASS JS2

PHE

1. What is posture?

2. Mention 6 postural defects

3. Name 4 methods of preserving food

4. Mention 3 importance of food preservation

5. The four members of a relay team is called..

PHE Lesson for JS2: Understanding Posture and Food Preservation

1. Posture:
   • Posture is how we hold and position our bodies when sitting, standing, or moving.
   • Example: Sitting up straight with shoulders back and feet flat on the floor.
2. Postural Defects:
   • Kyphosis: Hunched or rounded upper back.
   • Lordosis: Excessive inward curve of the lower back.
   • Scoliosis: Sideways curvature of the spine.
   • Forward head posture: Head jutting forward from the body.
   • Rounded shoulders: Shoulders hunched forward.
   • Knock knees: Knees touching but ankles apart.
3. Methods of Preserving Food:
   • Refrigeration: Keeping food cold to slow down spoilage.
   • Canning: Sealing food in airtight containers and heating to kill bacteria.
   • Drying: Removing moisture from food to prevent bacterial growth.
   • Pickling: Immersing food in a solution like vinegar or brine to preserve it.
4. Importance of Food Preservation:
   • Prevents food spoilage: Preserving food helps it last longer without going bad.
   • Saves money: When food lasts longer, we don’t have to throw it away as often.
   • Reduces food waste: Preserving food means we can use it later instead of throwing it away.
5. Relay Team Members:
   • A relay team consists of four members.
   • Each member runs a portion of the race before passing the baton to the next runner.
   • Example: In a 4x100m relay, there are four runners who each run 100 meters before passing the baton to the next runner. 🏃‍♂️🏃‍♀️🏅

Posture Postural Defects: FAQs for JSS 2 Students

Class Activity Discussion about Posture and Food Preservation:

1. What is posture?
   • Posture is how we hold and position our bodies when sitting, standing, or moving.
2. What are some examples of postural defects?
   • Examples of postural defects include hunched upper back, excessive inward curve of the lower back, and rounded shoulders.
3. Why is it important to have good posture?
   • Good posture helps prevent back pain and muscle strain, and it makes you look confident and attractive.
4. What are the methods of preserving food?
   • Methods of preserving food include refrigeration, canning, drying, and pickling.
5. How does refrigeration help in food preservation?
   • Refrigeration keeps food cold, slowing down the growth of bacteria and preventing spoilage.
6. What is canning and how does it work?
   • Canning involves sealing food in airtight containers and heating it to kill bacteria, allowing the food to stay preserved for a long time.
7. How does drying help in food preservation?
   • Drying removes moisture from food, which prevents bacterial growth and spoilage.
8. What is pickling and how does it preserve food?
   • Pickling involves immersing food in a solution like vinegar or brine, which prevents the growth of bacteria and preserves the food.
9. Why is food preservation important?
   • Food preservation helps prevent food spoilage, saves money, and reduces food waste.
10. What are the benefits of having good posture?
    • Good posture reduces the risk of back pain, improves breathing and digestion, and boosts self-confidence.
11. What are some common causes of postural defects?
    • Poor ergonomics, lack of exercise, and carrying heavy backpacks can contribute to postural defects.
12. How can we improve our posture?
    • We can improve our posture by sitting up straight, standing tall, and doing exercises that strengthen our back and core muscles.
13. What types of food are commonly preserved using pickling?
    • Foods like cucumbers, peppers, and cabbage are commonly preserved using pickling.
14. Can food preservation methods affect the taste of food?
    • Yes, some preservation methods like pickling can enhance the flavor of food by adding tanginess or acidity.
15. How many members are there in a relay team?
    • A relay team typically consists of four members, with each member running a portion of the race before passing the baton to the next runner.

Objectives :

1. Posture is how we hold and position our ________. a) Food b) Bodies c) Books d) Toys
2. Which of the following is a postural defect? a) Straight back b) Hunched upper back (Kyphosis) c) Flat stomach d) Wide shoulders
3. What method of preserving food involves sealing it in airtight containers? a) Canning b) Drying c) Pickling d) Refrigeration
4. ________ is a postural defect characterized by excessive inward curve of the lower back. a) Scoliosis b) Lordosis c) Knock knees d) Rounded shoulders
5. Which method of food preservation involves removing moisture from food? a) Refrigeration b) Canning c) Drying d) Pickling
6. The main purpose of food preservation is to prevent ________. a) Growth b) Spoilage c) Eating d) Cooking
7. In a relay race, how many members are there in a team? a) 2 b) 3 c) 4 d) 5
8. What do we call the sideways curvature of the spine? a) Kyphosis b) Lordosis c) Scoliosis d) Rounded shoulders
9. Which method of food preservation involves immersing food in a solution like vinegar or brine? a) Refrigeration b) Canning c) Drying d) Pickling
10. ________ is a postural defect characterized by shoulders hunched forward. a) Kyphosis b) Lordosis c) Scoliosis d) Rounded shoulders
11. What is the purpose of canning in food preservation? a) Removing moisture b) Sealing food in airtight containers c) Immersing food in a solution d) Keeping food cold
12. Which of the following is NOT a method of food preservation? a) Canning b) Drying c) Freezing d) Grilling
13. How many meters does each member of a relay team typically run in a 4x100m relay? a) 50 meters b) 75 meters c) 100 meters d) 200 meters
14. Which of the following is NOT a postural defect? a) Knock knees b) Lordosis c) Flat back d) Scoliosis
15. What is the primary purpose of food preservation? a) To make food taste better b) To prevent food spoilage c) To increase food weight d) To speed up cooking

Mid Term Test Computer Studies JSS 1 Third Term Lesson Notes