Agricultural Science Primary 3 First Term Lesson Notes Week 11
Subject: Agricultural Science
Class: Primary 3
Term: First Term
Week: 11
Age: 8 years
Topic: Revision and First Term Review Assessment
Sub-topic: Assessment Questions on Topics Covered
Duration: 40 minutes
Behavioural Objectives
By the end of the lesson, pupils should be able to:
- Answer objective questions related to the topics covered in the term.
- Provide short answers to theory questions on the topics studied.
- Identify and correct true or false statements regarding the term’s content.
Keywords
- Revision
- Assessment
- Objectives
- Theory
- True or False
Set Induction
Discuss the importance of reviewing and assessing knowledge to see how much they have learned throughout the term. Show a brief recap of the main topics.
Entry Behaviour
Pupils are familiar with the topics covered throughout the term, including nutritional foods, energy-giving foods, body-building foods, and classifications.
Learning Resources and Materials
- Question papers for each part of the assessment
- Pencils and erasers
- Marking scheme for assessment
Building Background/Connection to Prior Knowledge
Review key concepts and topics covered in previous weeks to refresh pupils’ memories before the assessment.
Embedded Core Skills
- Critical thinking
- Recall and application of knowledge
- Written expression
Learning Materials
- Lagos State Scheme of Work for Primary 3
- Textbooks and notes from the term
Instructional Materials
- Assessment question papers
Content
Part A: Objective Questions
- Nutritional foods are important for maintaining ______ health.
a) mental
b) physical
c) social
d) emotional
- Carbohydrates are ______ giving foods.
a) body-building
b) energy
c) protective
d) growth
- Leafy vegetables include ______.
a) tomatoes
b) spinach
c) bell peppers
d) cucumbers
- An example of a fruit vegetable is a ______.
a) lettuce
b) carrot
c) bell pepper
d) spinach
- Proteins are important for ______ development.
a) energy
b) body-building
c) digestion
d) protection
- An example of a plant-based protein is ______.
a) chicken
b) beef
c) beans
d) fish
- Leafy vegetables are rich in ______.
a) carbohydrates
b) fats
c) vitamins
d) proteins
- Fruit vegetables develop from the ______ of the plant.
a) leaf
b) root
c) flower
d) stem
- Which of these is a body-building food?
a) Rice
b) Beans
c) Banana
d) Apple
- Proteins help in ______ the body’s tissues.
a) digesting
b) building
c) storing
d) cleaning
- Carbohydrates are found in foods like ______.
a) milk
b) fish
c) bread
d) eggs
- ______ is a common example of a fruit vegetable.
a) Spinach
b) Cucumber
c) Kale
d) Lettuce
- Which vitamin is commonly found in leafy vegetables?
a) Vitamin C
b) Vitamin A
c) Vitamin K
d) Vitamin D
- Animal-based proteins include ______.
a) lentils
b) tofu
c) fish
d) nuts
- ______ are examples of energy-giving foods.
a) Meat
b) Fruits
c) Eggs
d) Milk
- Fruit vegetables are known for their ______ content.
a) fiber
b) fat
c) starch
d) protein
- Carbohydrates provide ______ for the body.
a) vitamins
b) energy
c) minerals
d) fiber
- Examples of leafy vegetables are ______.
a) carrots
b) lettuce
c) onions
d) potatoes
- Proteins help to ______ the body.
a) store
b) clean
c) repair
d) enhance
- Spinach is known for being rich in ______.
a) carbohydrates
b) protein
c) vitamins
d) fats
- Fruit vegetables are classified as ______.
a) leafy
b) root
c) flowering
d) tuber
- Beans are considered ______ proteins.
a) animal-based
b) plant-based
c) dairy
d) mixed
- Cucumber is a type of ______ vegetable.
a) root
b) fruit
c) tuber
d) leafy
- A common body-building food is ______.
a) rice
b) cheese
c) bread
d) apple
- Which is a fruit vegetable used in salads?
a) Lettuce
b) Eggplant
c) Tomato
d) Carrot
- Proteins are necessary for ______.
a) vision
b) bone health
c) growth
d) skin health
- Carbohydrates are found in ______ foods.
a) dairy
b) vegetables
c) grains
d) meats
- Leafy vegetables are a good source of ______.
a) proteins
b) fats
c) vitamins
d) carbohydrates
- Examples of fruit vegetables are ______.
a) beans
b) lettuce
c) bell peppers
d) onions
- Body-building foods are rich in ______.
a) carbohydrates
b) proteins
c) vitamins
d) minerals
Part B: Theory Questions
- What are the two main classifications of vegetables?
- Explain why proteins are important for the body.
- Give three examples of energy-giving foods.
- How do leafy vegetables benefit our health?
- What is the difference between plant-based and animal-based proteins?
- Name two fruit vegetables and describe their uses.
- What role do carbohydrates play in our diet?
- Describe the nutritional value of beans as a protein source.
- Why are vitamins important in our diet?
- List four examples of leafy vegetables.
- How do fruit vegetables contribute to a healthy diet?
- What are the benefits of consuming animal-based proteins?
- Name two examples of tubers and their uses.
- Explain the function of proteins in repairing body tissues.
- How can leafy vegetables be incorporated into meals?
- What are the benefits of eating a balanced diet with various vegetables?
- Describe how cucumbers are classified and their health benefits.
- Why is it important to include fruit vegetables in our diet?
- What are the differences between root vegetables and fruit vegetables?
- How do carbohydrates help in providing energy?
Part C: True or False Questions
- Leafy vegetables are high in proteins. (True/False)
- Fruit vegetables develop from the flower of the plant. (True/False)
- Carbohydrates are mainly found in fruits and vegetables. (True/False)
- Proteins help in body repair and growth. (True/False)
- Beans are an example of animal-based proteins. (True/False)
- Spinach is a fruit vegetable. (True/False)
- Cucumbers are classified as leafy vegetables. (True/False)
- Carbohydrates provide energy for the body. (True/False)
- Lettuce is a type of fruit vegetable. (True/False)
- Protein is found in meat, beans, and dairy products. (True/False)
Presentation
Step 1: Revision of the Previous Topics
- Review key concepts from previous lessons, including classifications of vegetables and types of nutrients.
Step 2: Introduction of the Assessment
- Explain the assessment format to pupils and outline the different parts: objective questions, theory questions, and true or false questions.
Step 3: Pupils’ Participation in the Assessment
- Allow pupils to complete the assessment. Provide support as needed and encourage them to review their answers.
Teacher’s Activities
- Provide assessment papers and explain each part.
- Monitor and assist pupils during the assessment.
- Collect and mark the completed assessments.
Learners’ Activities
- Complete the objective questions, theory questions, and true or false questions.
- Participate actively and review their answers.
Assessment
- Evaluate pupils’ answers in all parts of the assessment to gauge their understanding of the term’s topics.
Ten Evaluation Questions
- What are the classifications of vegetables?
- Why is protein important for the body?
- Name three energy-giving foods.
- How do leafy vegetables benefit our health?
- What is the difference between plant-based and animal-based proteins?
- Give two examples of fruit vegetables.
- What role do carbohydrates play in our diet?
- Describe the nutritional value of beans.
- Why are vitamins essential?
- List examples of leafy vegetables.
Conclusion
The teacher goes around to mark the assessments, providing feedback and clarifications as necessary. This helps reinforce learning and address any areas needing improvement.
