Basic Science JSS 1 Second Term Lesson Notes – Week 8

Subject: Basic Science

Class: JSS 1

Term: Second Term

Week: 8

Topic: Family Health (II) – Nutrition

Sub-topic: Food, Nutrients, and Balanced Diet

Duration: 40 Minutes

Behavioral Objectives

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

Define nutrition and food.
Explain the importance of food.
List sources of food and classify them into plant and animal sources.
Identify and describe the six classes of food and their functions.
Define and explain the importance of a balanced diet.

Keywords

Nutrition – The process of taking in food for energy and growth.
Food – A substance that provides nourishment for growth and health.
Meal – A combination of two or more food items eaten together.
Diet – The regular meals a person eats daily.
Balanced Diet – A diet that contains all classes of food in the correct proportions.
Nutrients – Chemical substances in food that the body needs for growth and good health.

Set Induction

The teacher will begin by asking students what they ate before coming to school. The teacher will then ask, “Do you think your meal contained all the nutrients needed for good health?” This will introduce the topic of nutrition and balanced diet.

Entry Behavior

Students have prior knowledge of food items and some sources of food from their daily lives.

Learning Resources and Materials

Charts showing different food types and sources.
Real food samples (e.g., rice, beans, vegetables).
Flashcards with pictures of various classes of food.

Building Background/Connection to Prior Knowledge

The teacher will remind students that food is important for growth and survival. The discussion will connect to the previous lesson on family health and personal hygiene, emphasizing how eating well contributes to good health.

Embedded Core Skills

Critical Thinking: Identifying food classes and their benefits.
Communication: Describing food and nutrition in their own words.
Personal Development: Understanding healthy eating habits.

Instructional Materials

Pictures of different food items and their sources.
Chart of food classes and their nutrients.
Real food samples.

Content Breakdown

1. Nutrition

Definition: Nutrition is the process of taking in food to get energy and maintain life. It is also called feeding in living organisms.

2. Food

Definition: Food is any substance that, when eaten, is used to maintain life and promote growth.

3. Importance of Food

Food is essential for:

Providing energy.
Maintaining life.
Growth and development.
Keeping the body healthy.
Repairing worn-out tissues.
Fighting against diseases.

4. Food Items (Foodstuffs)

Food items refer to things we eat, e.g., rice, beans, yam, garri, fish, and groundnut.

Meal: A combination of two or more food items eaten together.
Diet: The meals we eat every day.

5. Sources of Food

Food can be obtained from:

a. Plant Sources

Roots: Cassava, carrot.
Underground Stems: Irish potato, yam, onion.
Fruits: Palm oil, tomato, guinea corn, maize.
Seeds: Beans, groundnut, rice.

b. Animal Sources

Meat, cheese, chicken, eggs.

6. Classes of Food and Their Functions

Class of Food	Examples	Functions
Carbohydrates	Rice, cassava, wheat, maize, millet, potato	Provides energy
Proteins	Meat, fish, beans, groundnut, milk, egg	Growth, repair of tissues, energy source when carbs are low
Fats & Oils	Palm oil, groundnut oil, margarine, butter	Energy storage, insulation, body organ protection
Vitamins	Leafy vegetables, fruits, liver, palm oil	Promotes good health, prevents diseases
Mineral Salts	Fruits, eggs, milk, dried fish, vegetables	Strong bones, teeth, blood formation
Water	Rain, spring, river, well	Aids digestion, keeps the body hydrated
Roughages (Fiber)	Vegetables	Helps food pass through the digestive system easily

7. Nutrients

A nutrient is a chemical substance that provides essential materials for growth and health. The six classes of food contain different nutrients.

8. Balanced Diet

Definition: A balanced diet contains the correct combination of all the classes of food in the required proportions.

9. Importance of a Balanced Diet

Helps to maintain good health.
Prevents malnutrition.
Protects the body from diseases.

Evaluation Questions

Classwork

What is food?
State four importance of food.
Mention three sources of carbohydrates.

Assignment

Section A (Multiple Choice)

Which of these is NOT a major function of food?
a) To provide energy
b) To sustain life
c) To make us fairer
d) To make us grow
The following are classes of food except:
a) Protein
b) Vitamins
c) Fruits
d) Carbohydrates
A diet that contains all six classes of food in the right proportion is called:
a) Appetizer
b) Balanced diet
c) Complete food
d) Christmas food
Which of these food items aids digestion?
a) Vegetables
b) Fat and oil
c) Protein
d) Carbohydrate
Which of the following is an arrangement of protein, carbohydrate, and vitamin respectively?
a) Rice, juice, and yam
b) Milk, garri, and palm oil
c) Corn, beans, and cassava
d) Juice, milk, and egg

Section B (Short Answer Questions)

Define a balanced diet.
State three importance of a balanced diet.
List the six classes of food.
State two functions of protein.

Presentation Steps

Step 1: Introduction

The teacher will define food and nutrition, explaining why food is necessary for life.

Step 2: Explanation

The teacher will describe the different sources and classes of food using charts and real-life examples.

Step 3: Demonstration

The teacher will display different food items and ask students to classify them based on their sources and nutrients.

Step 4: Class Discussion

The teacher will ask students to mention what they eat daily and determine if their meals are balanced diets.

Step 5: Summary and Assessment

The teacher will recap key points and ask students to answer evaluation questions.

Assessment (10 Short Answer Questions)

Define nutrition.
Mention three sources of food.
State two examples of plant-based foods.
List two sources of protein.
What is the function of carbohydrates?
Give two examples of vitamins.
What are roughages, and why are they important?
Explain one function of fats and oils.
What makes a meal a balanced diet?
List three foods rich in protein.

Conclusion

The teacher will summarize the lesson and provide feedback on students’ performance. Students will be encouraged to eat a balanced diet daily for good health.