Three Major Meals of the Day and Factors to Consider in Planning Meals Home Economics Primary 6 First Term Lesson Notes Week 5
Home Economics Primary 6 First Term Lesson Notes Week 5
Subject: Home Economics
Class: Primary 6
Term: First Term
Week: 5
Age: 10 years
Topic: Three Major Meals of the Day and Factors to Consider in Planning Meals
Sub-topic: Understanding Meal Timing and Planning
Duration: 40 Minutes
Behavioural Objectives
By the end of the lesson, pupils should be able to:
- Mention factors to be considered in planning meals.
- Identify the three major meals of the day: breakfast, lunch, and supper/dinner.
- State the right foods for each of the three major meals.
Keywords
- Meals: Food eaten at specific times of the day.
- Breakfast: The first meal of the day, usually eaten in the morning.
- Lunch: The midday meal.
- Supper/Dinner: The evening meal.
- Meal Planning: The process of deciding what to eat and when.
- Nutrition: The intake of food, considered in relation to the body’s dietary needs.
Set Induction
Begin by asking pupils what they had for breakfast, lunch, and dinner the previous day. Discuss if these meals were appropriate for the time of day.
Entry Behaviour
Pupils are familiar with eating meals at different times of the day and have basic knowledge about food types.
Learning Resources and Materials
- Meal charts displaying breakfast, lunch, and dinner options
- Samples of appropriate foods for each meal
- Visual aids showing meal portions
Building Background/Connection to Prior Knowledge
Connect this lesson to the previous one on meal planning by discussing how the timing of meals affects what kinds of foods should be eaten.
Embedded Core Skills
- Critical thinking
- Decision-making
- Nutritional awareness
- Practical skills
Learning Materials
- Visual aids of breakfast, lunch, and dinner meals
- Samples of food items for different meals
- Meal planning worksheet
Reference Books
- Lagos State Scheme of Work
- Home Economics Textbook for Primary Schools
Instructional Materials
- Charts: Displaying appropriate foods for breakfast, lunch, and supper/dinner.
- Real Objects: Samples of food items suitable for each of the three major meals.
Content
1. Factors to Consider in Planning Meals
- Nutritional Needs: Ensure meals are balanced and provide necessary nutrients.
- Age and Health: Consider the age, health, and dietary requirements of the individuals.
- Cultural Practices: Respect cultural food preferences and practices.
- Budget: Plan meals according to available resources.
- Seasonal Availability: Use foods that are in season to ensure freshness and affordability.
- Time Available: Consider how much time is available to prepare and eat the meal.
2. Three Major Meals of the Day
- Breakfast:
- Definition: The first meal of the day, usually eaten in the morning.
- Examples: Porridge, bread with eggs, cereals, fruit.
- Lunch:
- Definition: The midday meal, which should be substantial to provide energy for the afternoon.
- Examples: Rice with stew, beans, sandwiches, salad.
- Supper/Dinner:
- Definition: The evening meal, usually lighter to prepare the body for rest.
- Examples: Yam with vegetable sauce, pasta, soup, grilled chicken with vegetables.
3. Right Foods for Each Major Meal
- Breakfast: Foods that provide energy and nutrients to start the day, such as cereals, fruits, eggs, and milk.
- Lunch: A balanced meal that includes carbohydrates, proteins, and vegetables, like rice, beans, and salad.
- Supper/Dinner: Lighter meals that are easy to digest, such as soups, light stews, and vegetables.
Fill-in-the-Blank Questions
- The first meal of the day is called _______.
- a) Breakfast
- b) Lunch
- c) Dinner
- d) Supper
- A meal eaten in the middle of the day is called _______.
- a) Lunch
- b) Breakfast
- c) Dinner
- d) Snack
- The last meal of the day is called _______.
- a) Supper/Dinner
- b) Breakfast
- c) Brunch
- d) Lunch
- _______ is an example of a food suitable for breakfast.
- a) Cereal
- b) Rice
- c) Soup
- d) Yam
- For lunch, it is good to eat foods that give _______.
- a) Energy
- b) Sleep
- c) Weight
- d) Fat
- A balanced meal should contain _______ classes of food.
- a) All six
- b) Four
- c) Three
- d) Five
- Soup is commonly eaten during _______.
- a) Dinner
- b) Breakfast
- c) Lunch
- d) Snack time
- Age and health are factors to consider in _______ meals.
- a) Planning
- b) Cooking
- c) Serving
- d) Buying
- The meal eaten in the evening is called _______.
- a) Dinner/Supper
- b) Breakfast
- c) Lunch
- d) Snack
- Cultural practices can influence the _______ of meals.
- a) Planning
- b) Cooking
- c) Serving
- d) Eating
15 FAQs with Answers
- Q: What are the three major meals of the day? A: Breakfast, lunch, and supper/dinner.
- Q: Why is breakfast considered an important meal? A: It provides the energy and nutrients needed to start the day.
- Q: What is an appropriate food to eat for lunch? A: Rice with stew, sandwiches, or beans.
- Q: Why should supper/dinner be lighter than other meals? A: It helps prepare the body for rest and is easier to digest.
- Q: What factors should be considered when planning meals? A: Nutritional needs, age and health, cultural practices, budget, seasonal availability, and time available.
- Q: Can cultural practices affect meal planning? A: Yes, cultural practices can influence what foods are chosen and how they are prepared.
- Q: What is a balanced meal? A: A meal that includes all six classes of food: carbohydrates, proteins, fats and oils, vitamins, minerals, and water.
- Q: How does age influence meal planning? A: Different age groups have different nutritional needs; for example, children need more calcium for growing bones.
- Q: What is a good food choice for breakfast? A: Cereal, bread with eggs, or fruits.
- Q: Why is it important to consider the budget when planning meals? A: To ensure that the meals planned are affordable and within financial means.
- Q: What type of foods are best for lunch? A: Foods that provide energy and nutrients, like rice with protein and vegetables.
- Q: How does time available affect meal planning? A: It determines whether quick meals or more elaborate dishes are prepared.
- Q: Why should we consider seasonal availability in meal planning? A: Foods in season are usually fresher, cheaper, and more nutritious.
- Q: What is an example of a food suitable for dinner? A: Light soups, grilled chicken with vegetables, or pasta.
- Q: How can meal planning contribute to healthy eating? A: It ensures that meals are balanced, nutritious, and appropriate for the time of day.
Presentation
Step 1: The teacher revises the previous lesson on meal planning and healthy eating.
Step 2: The teacher introduces the topic by explaining the three major meals of the day and the importance of each.
Step 3: The teacher discusses the factors to consider when planning meals and the appropriate foods for breakfast, lunch, and dinner.
Teacher’s Activities
- Explain the factors to consider when planning meals.
- Discuss the three major meals of the day.
- Highlight appropriate foods for each meal.
- Engage pupils in identifying foods suitable for breakfast, lunch, and dinner.
Learners’ Activities
- Participate in discussions on meal planning.
- Identify the three major meals of the day.
- Suggest appropriate foods for each meal.
- Ask questions for clarity.
Assessment
- Mention three factors to consider in planning meals.
- Identify the three major meals of the day.
- State two foods suitable for breakfast, lunch, and dinner.
Evaluation Questions
- What is the first meal of the day called?
- Name the meal eaten in the middle of the day.
- What is the last meal of the day called?
- Mention two factors to consider in planning meals.
- What is an example of a food suitable for breakfast?
- Why should lunch be substantial?
- What foods are best eaten for dinner?
- How does budget affect meal planning?
- Why is it important to eat a balanced diet?
- How do cultural practices influence meal planning?
Conclusion
The teacher goes around to mark and provides feedback on the pupils’ work. The teacher emphasizes the importance of eating the right foods at the right times.