Classifying Food and Understanding Their Functions Home Economics Primary 4 First Term Lesson Notes Week 5

Home Economics Primary 4 First Term Lesson Notes Week 5

Subject:

Home Economics

Class:

Primary 4

Term:

First Term

Week:

5

Age:

9 years

Topic:

Classification of Food and Their Sources

Sub-topic:

Classes of Food, Their Functions, and Examples

Duration:

40 minutes

Behavioural Objectives:

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

1. List the six classes of food.
2. Provide examples of each class.
3. State the functions of each class of food.
4. Classify food items based on their nutrients.

Keywords:

• Food Classes
• Nutrients
• Functions
• Carbohydrates
• Proteins
• Fats
• Vitamins
• Minerals
• Sources

Set Induction:

Start by asking pupils about their favorite foods and which foods they think are healthy. Show a chart displaying the six classes of food.

Entry Behaviour:

Pupils should be familiar with different types of food and their general functions.

Learning Resources and Materials:

• Chart showing the six classes of food
• Real food items (e.g., fruits, vegetables, meats)
• Whiteboard and markers
• Food and Nutrition textbook

Building Background/Connection to Prior Knowledge:

Connect to prior knowledge by discussing the previous lesson on food and nutrition, focusing on how different foods are grouped based on their nutrients.

Embedded Core Skills:

• Analytical skills: understanding and categorizing food items.
• Communication: discussing food functions and classifications.
• Practical skills: identifying and classifying real food items.

Learning Materials:

• Textbook: Lagos State Scheme of Work
• Food chart
• Real food items for demonstration

Instructional Materials:

• Whiteboard
• Markers
• Food chart
• Real food items

Content:

1. Classes of Food:
   • Carbohydrates: Provide energy. Examples: rice, bread, potatoes.
   • Proteins: Help in growth and repair. Examples: meat, fish, beans.
   • Fats: Provide energy and protect organs. Examples: oil, butter, nuts.
   • Vitamins: Help in body functions and prevent diseases. Examples: fruits, vegetables.
   • Minerals: Support body processes. Examples: dairy products, leafy greens.
   • Water: Keeps the body hydrated and helps in digestion. Examples: water, fruits.
2. Functions of Each Food Class:
   • Carbohydrates: Supply energy for daily activities.
   • Proteins: Build and repair tissues.
   • Fats: Store energy and protect organs.
   • Vitamins: Support immune function and overall health.
   • Minerals: Aid in bone health and other body functions.
   • Water: Maintains hydration and supports digestion.
3. Classifying Food Items:
   • Use the provided chart to categorize food items into their respective classes based on their nutrients.

Presentation:

Step 1: The teacher revises the previous topic, “Food and Nutrition: Nutrients and Nutrition,” by discussing how food items are categorized into different classes.

Step 2: The teacher introduces the new topic, “Classification of Food and Their Sources,” using a chart to explain each class of food and its functions.

Step 3: The teacher provides real food items and asks pupils to classify them according to the food classes they belong to, encouraging discussion and corrections.

Teacher’s Activities:

1. Explain the six classes of food and their functions.
2. Display and discuss the chart of food classes.
3. Provide real food items and assist pupils in classifying them.

Learners’ Activities:

1. List the six classes of food and provide examples.
2. Participate in discussions about the functions of each food class.
3. Classify the food items displayed based on their nutrient class.

Assessment:

• Observe pupils as they classify food items and participate in discussions.
• Review their understanding of the functions and examples of each food class.

Evaluation:

1. List the six classes of food.
2. Give an example of a carbohydrate.
3. What function does protein serve in the body?
4. Name a source of fats.
5. Why are vitamins important?
6. What do minerals do for the body?
7. Identify a food item that provides water.
8. How does carbohydrates benefit us?
9. Mention a source of protein.
10. Why is water essential for the body?

Class Activity Discussion:

1. What are the six classes of food?
   • Carbohydrates, proteins, fats, vitamins, minerals, and water.
2. Why is protein important?
   • It helps in growth and repair of tissues.
3. Name an example of a vitamin source.
   • Fruits or vegetables.
4. What role do fats play in the body?
   • Provide energy and protect organs.
5. How does water help us?
   • It keeps us hydrated and supports digestion.

Evaluation Questions:

1. Name the six classes of food.
2. What is an example of a carbohydrate?
3. Describe the function of fats.
4. List a source of vitamins.
5. How do proteins benefit the body?
6. Identify a mineral source.
7. What does water do for the body?
8. Provide an example of a food rich in carbohydrates.
9. Why is it important to eat fats?
10. Explain the function of vitamins.

Conclusion:

The teacher will go around to mark pupils’ work, ensuring they understand the classification of food and their functions.

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