Risk Factors In Food for Primary 1

Class: Primary One
Term: Third Term
Subject: National Values Education
Curriculum Theme: Social Studies
Previous Lesson:
Topic: Risk Factors In Food
content/Learning Area: Meaning of risk factor, Safe eating habits, Examples of safe and unsafe foods, How food choices affect health and well-being
Time Allocation: 40 minutes

Performance Objectives

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

• Cognitive Domain:

1.Explain the meaning of a risk factor.
2. Identify examples of safe and unsafe foods.
3. Discuss how food choices affect their health and well-being.

• Affective Domain:

1. Develop an awareness of the importance of safe eating habits.
2. Show concern for their own health and well-being.

• Psychomotor Domain:

1. Demonstrate proper handwashing techniques before eating.
2.Show how to properly wash fruits and vegetables.

• Social Domain:

1. Share knowledge about safe food practices with others.

Reference Materials

• 9 – Years Basic Education curriculum
• Abuja Educational Resource Center Scheme of Work
• NAPPS National Unified Scheme of Work
• Online Details
• Relevant Textbooks

instructional Materials

to deliver this lesson, the teacher will use the following materials:

• Whiteboard or chart paper
• Markers or crayons
• Pictures of safe and unsafe foods
• Handwashing exhibition materials (soap, water, basin)

Rationale for the Lesson

This lesson is crucial for teaching young children about food safety and healthy eating habits. Understanding risk factors in food helps prevent illness and promotes lifelong healthy choices.

Prerequisite/Previous knowledge

Pupils have basic knowledge of different types of food and the importance of hygiene.

Lesson Content

What is a Risk Factor?

A risk factor is something that can make you sick. In food, this could be harmful bacteria, chemicals, or other things that make us unwell if we eat them. Choosing our food carefully keeps us healthy.

Safe Eating Habits

Safe eating habits are practices that help prevent foodborne illnesses and promote good health. These include:

The following are examples of safe eating habits:

1. Washing your hands before eating: This removes germs.
2. Washing fruits and vegetables before eating: This removes dirt and bacteria.
3. Cooking food thoroughly: This kills harmful bacteria.
4. Storing food properly: This prevents bacteria growth.
5. Avoiding eating food left out too long: Bacteria grows quickly on food left at room temperature.
6. Using clean utensils and dishes: Prevents cross-contamination.
7. Checking expiration dates: Ensures food is safe to consume.

Teaching Methods

To deliver this lesson,‌ ⁤the teacher will⁤ adopt⁤ the following methods: Discussion, Demonstration, Question and Answer.

Instructional Procedures

To deliver this lesson, the teacher will adopt the following steps:

Step 1: Introduction (Set Induction)

Time: 5 minutes
Teaching Skill: Questioning
Teacher’s Activity: Asks pupils about their breakfast and initiates a discussion about food safety.
Pupils’ Activity: Share their breakfast experiences and participate in the discussion.

Step 2: clarification of Key Concepts

Time: 10 minutes
Teaching Skill: Explanation
Teacher’s Activity: Explains the meaning of a risk factor and its relevance to food.
Pupils’ Activity: Listen attentively and ask clarifying questions.

Step 3: Demonstration/Guided Practice

Time: 10 minutes
Teaching Skill: Demonstration
Teacher’s Activity: Demonstrates proper handwashing and fruit/vegetable washing techniques.
pupils’ Activity: Observe the demonstration and practice the techniques under guidance.

Step 4: Independent Practice

Time: 5 minutes
Teaching Skill: Monitoring
Teacher’s Activity: Supervises pupils as they independently practice washing their hands and pretend to wash fruits and vegetables.
Pupils’ Activity: Practice the learned skills independently.

Step 5: Note-Taking

Time: 5 minutes
Teaching Skill: Note-taking
Teacher’s Activity: Guides pupils in taking notes on key concepts and safe eating habits.
Pupils’ Activity: Write down key points in their notebooks.

Step 6: Evaluation/Review

Time: 5 minutes
Teaching Skill: Questioning
Teacher’s Activity: Asks review questions to assess understanding.
pupils’ activity: Answer the review questions.

Objective-aligned checks:

1. Explain the meaning of a risk factor.
2. Identify examples of safe and unsafe foods.
3. Show concern for their own health and well-being.

Step 7: Conclusion

Time: 2 minutes
Teaching skill: Summarizing
Teacher’s Activity: Summarizes the key points about food safety and encourages pupils to practice safe eating habits at home.
Pupils’ activity: Listen and affirm their commitment to safe eating habits.

Lesson Keywords

• Risk Factor – Something that can make you sick.
• Safe Eating Habits – Practices that prevent foodborne illnesses.
• handwashing – Cleaning hands with soap and water to remove germs.
• Food Safety – Keeping food safe to eat.

Lesson Evaluation

To evaluate the learning, the teacher asks pupils to:

1. What is a risk factor in food?
2. Name one safe and one unsafe food.Explain your choices.
3. Why is it critically important to avoid risky foods?
4. List ways to avoid eating risky foods.
5. How do food choices affect your health?

Assignment/Homework

1. List three safe eating habits you can practice at home.
2. Ask your parents about how they keep food safe in your house.
3. Draw a picture of yourself washing your hands before eating.

Differentiation

• For slower learners: Provide one-on-one assistance and use simpler language.
• For advanced learners: Encourage them to research additional food safety facts.
• For visual/auditory/kinesthetic learners: Use pictures, demonstrations, and hands-on activities to reinforce learning.

Note for Teachers

Ensure to use visual aids and real-life examples to make the lesson engaging and relatable for the pupils. Emphasize the importance of practicing safe eating habits to maintain good health.