Class: Primary One
Term: Third Term
Subject: National Values Education
Curriculum Theme: Social Studies
Previous Lesson: Risk Factors In Food
Topic: Risk Factors in Food
Content/Learning Area: Food Risk incidences, Importance of Eating Safe Food, Identifying Unsafe Foods
Time Allocation: 40 minutes

Performance Objectives

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

Cognitive Domain:

1. List common food risk incidences.
2. Explain the importance of eating safe and healthy food.
3. Identify ways of recognizing unsafe foods.

Affective Domain:

1. Appreciate the importance of eating safe and healthy food.
2. Develop a positive attitude towards food safety.

Psychomotor Domain:

1. Demonstrate proper handwashing techniques before eating.2. Show how to correctly store food to prevent spoilage.

Social Domain:

1. Share knowledge about food safety with family and friends.

Reference Materials

9 – Years basic education Curriculum
Abuja Educational Resource Center Scheme of Work
NAPPS National Unified Scheme of Work
Online Information
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 food
Relevant textbooks

rationale for the Lesson

This lesson is crucial for pupils’ health and well-being. Understanding food safety practices helps prevent foodborne illnesses and promotes healthy eating habits, which are essential for their growth and development. These skills are applicable throughout their lives.

Prerequisite/Previous Knowledge

Pupils have prior knowledge of healthy eating habits.

Lesson Content

Food Risk Incidences

Food risk incidences are things that can make food unsafe to eat.These can make us sick if we are not careful.

Types of Food Risks

Food risks refer to potential hazards that can make food unsafe for consumption.These include:

Contamination with bacteria or viruses: Tiny organisms like salmonella, E.coli (found in raw meat, poultry, and eggs), and norovirus can make us sick. [[1]]
Harmful chemicals or pesticides: These can remain on food if not washed properly. [[2]]
Spoiled food due to improper storage: food spoils if not stored correctly. [[3]]
Allergic reactions: Some people are allergic to foods like peanuts, milk, or shellfish. [[4]]
Physical hazards: Stones, glass, or metal fragments can accidentally get into food.
Cross-contamination: transfer of harmful bacteria from one food to another, such as using the same cutting board for raw meat and vegetables.
Improper cooking: Not cooking food to the right temperature can leave harmful bacteria alive.

Teaching Methods

To deliver this lesson,‌ ⁤the teacher will⁤ adopt⁤ the following methods: Discussion, Question and answer, Use of visuals.

Instructional Procedures

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

Step 1: introduction

Time: 5 minutes
Teaching Skill: Set Induction
Teacher’s Activity: Ask pupils about their breakfast and initiate a discussion on 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: Explain the concept of food risk incidences using simple language and examples.
Pupils’ Activity: Listen attentively and ask clarifying questions.

Step 3: Exhibition/Guided Practice

Time: 10 minutes
Teaching Skill: Demonstration
Teacher’s Activity: show pictures of safe and unsafe food and explain the reasons why.
Pupils’ Activity: Observe and participate in identifying safe and unsafe food.

Step 4: Independent Practice

Time: 5 minutes
teaching Skill: Guided practice
Teacher’s Activity: Provide simple scenarios and ask pupils to identify the risks.Pupils’ Activity: identify food safety risks in the given scenarios.

Step 5: Note-Taking

Time: 5 minutes
Teaching Skill: Note-Taking
Teacher’s Activity: Guide pupils in taking notes on key concepts.
Pupils’ Activity: Write down significant points from the lesson.

Step 6: Evaluation/Review

time: 5 minutes
Teaching Skill: Questioning
Teacher’s Activity: Ask evaluation questions to assess understanding.
Pupils’ Activity: answer the evaluation questions.

Objective-aligned checks:

List common food risk incidences.
Explain the importance of eating safe and healthy food.
Identify ways of recognizing unsafe foods.

Step 7: Conclusion

Time: 5 minutes
Teaching Skill: Summarizing
Teacher’s Activity: Summarize the key points about food safety and assign homework.
Pupils’ activity: Listen to the summary and note the homework assignment.

Lesson Keywords

Contamination – The presence of harmful substances or microorganisms in food.
Spoilage – The process by which food deteriorates and becomes unfit for consumption.
Bacteria – Microscopic organisms that can cause foodborne illnesses.
Pesticides – Chemicals used to protect crops from pests, but can be harmful if consumed.
Allergies – Adverse reactions to certain foods by the body’s immune system.

Lesson Evaluation

To evaluate the learning, the teacher asks pupils to:

Name two bacteria that can contaminate food.
Why is washing fruits and vegetables important?
What should you do if you find glass in your food?
How can we prevent food spoilage?
What are some signs that food might be unsafe?

Assignment/Homework

Draw pictures of safe and unsafe food practices.
List three ways to prevent food spoilage at home.
Ask your parents about food allergies in your family and share with the class next lesson.

Differentiation

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

Note for Teachers

Ensure to use real-life examples and visual aids to make the lesson engaging and relatable for the pupils. Emphasize the importance of practicing food safety habits at home and in school.