Fats and Oils Food and Nutrition SS 1 First Term Lesson Notes Week 7
Lesson Plan: Fats and Oils – Composition, Functions, and Food Sources
Subject: Food and Nutrition
Class: SS1
Term: First Term
Week: 7
Age: 14–16 years
Topic: Fats and Oils
Sub-topic: Difference between Fats and Oils, Classification, Functions, Dietary Deficiencies, and Food Sources
Duration: 40 minutes
Behavioral Objectives
By the end of the lesson, students should be able to:
- Distinguish between fats and oils.
- Classify fats and oils based on their sources and characteristics.
- Identify the functions of fats and oils in the body.
- Recognize the symptoms of dietary deficiencies related to fats and oils.
- List food sources of fats and oils.
Keywords
- Fats
- Oils
- Saturated fats
- Unsaturated fats
- Trans fats
- Lipids
- Essential fatty acids
- Cholesterol
- Deficiency
- Caloric value
Set Induction
The teacher will begin the lesson by asking students about their favorite foods that contain fats and oils (e.g., fried foods, butter, oils) and why they think fats and oils are essential. This engages students and introduces the topic.
Entry Behavior
Students have some prior knowledge of the food groups and nutrients, but may not be familiar with the specific roles of fats and oils in nutrition.
Learning Resources and Materials
- Food charts showing fat and oil-rich foods
- Diagrams of the chemical structure of fats
- Whiteboard and markers
- Printed handouts on fat and oil classification and functions
Building Background / Connection to Prior Knowledge
Students have previously learned about the importance of nutrients like carbohydrates and proteins, so this lesson will focus on the role of fats and oils as energy sources and for maintaining body functions.
Embedded Core Skills
- Analytical skills (understanding the differences between fats and oils and their functions)
- Communication skills (explaining fat and oil-related concepts)
- Critical thinking (recognizing the importance of different types of fats for health)
Learning Materials
- Fat and oil classification charts
- Diagrams of fat structures (saturated, unsaturated)
- Printed examples of fat-rich foods
Reference Books
- Lagos State Scheme of Work
- Food and Nutrition textbooks for secondary schools
Instructional Materials
- Diagrams of fat structure (saturated and unsaturated)
- Food charts of fat and oil-rich foods
- Printed handouts on classification, functions, and deficiencies
Content
- Difference between Fats and Oils:
- Fats are solid at room temperature and are typically derived from animal sources (e.g., butter, lard).
- Oils are liquid at room temperature and are typically derived from plant sources (e.g., vegetable oil, olive oil).
- Classification of Fats and Oils:
- Saturated Fats: These are fats that have no double bonds between their carbon atoms, making them solid at room temperature. Found in animal products like meat, butter, and dairy.
- Unsaturated Fats: These fats contain one or more double bonds between carbon atoms, making them liquid at room temperature. Found in plant oils like olive oil, avocado, and nuts.
- Monounsaturated Fats: Contain one double bond (e.g., olive oil, avocado).
- Polyunsaturated Fats: Contain more than one double bond (e.g., sunflower oil, fish oil).
- Trans Fats: These are artificially produced fats by hydrogenating unsaturated fats. Found in processed and packaged foods. Trans fats are considered harmful to health.
- Functions of Fats and Oils:
- Energy Source: Fats provide a concentrated source of energy.
- Body Insulation: Fat helps insulate the body and protect vital organs.
- Cell Structure: Fats are crucial in forming cell membranes and maintaining their structure.
- Vitamin Absorption: Fats aid in the absorption of fat-soluble vitamins (A, D, E, and K).
- Hormone Production: Fats play a key role in producing essential hormones.
- Dietary Deficiency Symptoms/Diseases:
- Fatty Acid Deficiency: Can lead to dry skin, hair loss, and poor wound healing.
- Vitamin Deficiencies: A lack of fats may result in deficiencies of fat-soluble vitamins, leading to issues like night blindness (lack of vitamin A) or weakened bones (lack of vitamin D).
- Impaired Growth and Development: In children, a lack of fats can affect growth and development due to insufficient energy and nutrient absorption.
- Food Sources of Fats and Oils:
- Animal Fats: Meat, butter, cheese, lard, and fatty fish like salmon.
- Plant Oils: Olive oil, sunflower oil, canola oil, soybean oil.
- Nuts and Seeds: Almonds, walnuts, flaxseeds, chia seeds.
- Fish Oils: Salmon, mackerel, and sardines.
- Processed Foods: Margarine, fast foods, and baked goods (high in trans fats).
Evaluation Questions
- Fats are _______ at room temperature.
a) Liquid
b) Solid
c) Gaseous
d) Frozen - Oils are _______ at room temperature.
a) Solid
b) Gas
c) Liquid
d) Frozen - Saturated fats are typically found in _______ products.
a) Plant
b) Animal
c) Dairy
d) Both a and b - Unsaturated fats contain one or more _______ bonds.
a) Double
b) Single
c) Triple
d) Oxygen - Which of the following is an example of a monounsaturated fat?
a) Butter
b) Olive oil
c) Palm oil
d) Lard - Trans fats are commonly found in _______ foods.
a) Fresh
b) Processed
c) Home-cooked
d) Uncooked - Fats help in the absorption of _______ vitamins.
a) B
b) C
c) A, D, E, K
d) F - The main function of fats is to provide _______ for the body.
a) Energy
b) Protein
c) Water
d) Fiber - Fats play an important role in protecting the _______ organs.
a) Digestive
b) Vital
c) Sensory
d) Reproductive - A deficiency in fats can lead to _______ skin.
a) Dry
b) Oily
c) Smooth
d) Smooth - Which type of fat is considered harmful to health?
a) Unsaturated fats
b) Saturated fats
c) Trans fats
d) Omega-3 fats - Fish oils are a good source of _______ fats.
a) Saturated
b) Trans
c) Polyunsaturated
d) Monounsaturated - Which of the following is a good plant-based oil?
a) Butter
b) Sunflower oil
c) Lard
d) Cream - Excess consumption of _______ fats can lead to heart disease.
a) Saturated
b) Unsaturated
c) Monounsaturated
d) Polyunsaturated - A lack of fats in the diet can impair _______ development.
a) Bone
b) Muscle
c) Growth
d) Heart
Class Activity Discussion
- What is the difference between fats and oils?
Fats are solid at room temperature, while oils are liquid. - Why are fats important for the body?
Fats provide energy, help with vitamin absorption, protect organs, and assist in hormone production. - What are the two main types of unsaturated fats?
Monounsaturated fats and polyunsaturated fats. - What are trans fats and why are they harmful?
Trans fats are artificially created fats that increase the risk of heart disease and should be avoided. - How do fats help in vitamin absorption?
Fats help in absorbing fat-soluble vitamins like A, D, E, and K. - What foods are good sources of saturated fats?
Animal products like butter, lard, and fatty meats. - How can too much fat harm the body?
Excessive fat intake can lead to obesity, heart disease, and high cholesterol. - What is a deficiency in fats likely to cause?
It can cause dry skin, poor wound healing, and vitamin deficiencies. - What are examples of polyunsaturated fats?
Fish oil, sunflower oil, and soybean oil. - What are some sources of monounsaturated fats?
Olive oil, avocados, and almonds. - What is the role of fats in body insulation?
Fats help keep the body warm by providing insulation under the skin. - How can fats impact hormone production?
Fats are essential for the production of hormones, including sex hormones. - What are some plant-based sources of fats?
Olive oil, nuts, and avocados. - What is the role of fats in tissue repair?
Fats help in the healing of tissues by providing energy for the repair process. - How can a balanced intake of fats contribute to good health?
It supports energy levels, aids in nutrient absorption, and helps maintain overall health.
Teacher’s Activities
- Present diagrams to explain the difference between fats and oils.
- Use real-life examples and food sources to clarify the classification and functions of fats.
- Engage students in discussions to reinforce their understanding.
- Monitor and provide feedback during class activities.
Learners’ Activities
- Participate in discussions and answer questions.
- Complete fill-in-the-blank questions individually.
- Contribute to the class activity by sharing examples of foods that contain fats.
Assessment
Students will be assessed based on their participation in discussions, completion of the fill-in-the-blank questions, and the accuracy of their answers.
Evaluation Questions
- What is the primary difference between fats and oils?
- Name one source of saturated fat.
- What function do fats perform in the body?
- How do unsaturated fats benefit heart health?
- What is the main function of essential fatty acids?
- Name two diseases related to fat deficiency.
- What are trans fats, and why should they be avoided?
- How do fats contribute to brain health?
- What can happen if a person consumes too much fat?
- List two food sources of polyunsaturated fats.
Conclusion
The teacher will summarize the lesson, emphasizing the role of fats and oils in nutrition. Students will be encouraged to reflect on how different types of fats can affect their health and the importance of consuming a balanced diet.