Class: Junior Secondary School 1 (JSS1, JSS 1)
Term: 1st Term
Week: 9
Age: 12 years
Duration: 45 minutes
Subject: Pre Vocational Studies
Curriculum Theme: Home Economics
Previous Lesson: Healthy Feeding Practices and Eating Habits
Topic: Healthy Feeding And Eating Practices (Part 2)
Subject Matter: Effects of Unhealthy Feeding Practices e.g Margemus, Kwashiorkor, Obesity, etc, Food Activities – Uses, Misuse and Defection.

Specific Objectives

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

Cognitive Domain:
(a) Identify the effects of unhealthy feeding practices such as marasmus, kwashiorkor, and obesity.
(b) Explain the uses, misuse, and defection of food activities.
Affective Domain:
(a) Appreciate the importance of proper eating habits for healthy living.
(b) Show concern for individuals suffering from poor nutrition.
Psychomotor Domain:
(a) Demonstrate simple food selection and combination for balanced diet.
Social Domain:
(a) Work in groups to discuss the consequences of unhealthy feeding practices.

Reference Materials

The following resources were used in planning this lesson:

9 Years Basic Education Curriculum
Lagos State Unified Scheme of work for Junior Secondary Schools
World Health Organization – “Healthy diet” (https://www.who.int/news-room/fact-sheets/detail/healthy-diet)
Healthline – “What is Kwashiorkor?” (https://www.healthline.com/health/kwashiorkor)
Relevant Textbooks

Instructional Materials

The teacher will teach this lesson with the aid of:

Charts showing malnourished children (marasmus and kwashiorkor)
Pictures or flashcards of obese individuals
Food samples or models of balanced meals
Whiteboard and marker
Posters showing correct and incorrect feeding practices

Rationale for the Lesson

This lesson is important because it exposes students to the dangers of unhealthy feeding practices and guides them on proper use of food for healthy growth and development.

Prerequisite/Previous Knowledge

Pupils have previously learned the meaning of healthy feeding and eating practices, and can recall examples of balanced diet and simple meals that promote good health.

Lesson Content/Board Summary

Healthy Feeding and Eating Practices

Effects of Unhealthy Feeding Practices

Unhealthy feeding practices occur when people eat too much, too little, or in the wrong way, leading to poor health.

The following are effects of unhealthy feeding practices:

Marasmus – a condition caused by severe shortage of food, making children very thin and weak.
Kwashiorkor – caused by lack of protein, leading to swollen stomach, thin hair, and weak body.
Obesity – caused by eating too much food especially fatty or sugary foods, leading to excessive body fat.
Stunted Growth – lack of proper food prevents normal growth.
Weak Immune System – body cannot fight diseases properly.
Poor Concentration – lack of nutrients makes learning difficult.

Food Activities – Uses

Food activities are the ways food is used to support life and health.

The following are uses of food activities:

They provide energy for work and play.
They help in growth and repair of body tissues.
They protect the body against diseases.
They help in maintaining body temperature.

Food Activities – Misuse

When food is wrongly used, it affects health negatively.

The following are misuses of food activities:

Eating too much junk food.
Skipping meals regularly.
Overeating beyond body needs.
Eating unbalanced diet.

Food Activities – Defection

Defection in food activities refers to faults or failures in how food is taken and utilized by the body.

The following are examples of food defection:

Lack of appetite leading to underfeeding.
Eating contaminated food that causes illness.
Poor digestion due to bad eating habits.
Failure of the body to absorb nutrients properly.

Teaching Methods/Instructional Techniques:

Lecture, Discussion, Explanation, Storytelling, Demonstration, Group Work, Question and Answer, Visual Aids

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: Teacher tells a short story about a child who eats only biscuits and sweets and asks pupils what may happen to such a child.
Pupils’ Activity: Pupils respond with likely health problems.
Learning Point: Pupils are motivated to learn about effects of unhealthy feeding.

Step 2: Effects of Unhealthy Feeding Practices

Time: 10 minutes
Teaching Skill: Explanation
Teacher’s Activity: Teacher explains effects of poor feeding practices with the aid of charts showing marasmus, kwashiorkor, and obesity.
Pupils’ Activity: Pupils observe, take notes, and ask questions.
Learning Point: Pupils understand the dangers of unhealthy feeding.

Step 3: Food Activities – Uses, Misuse and Defection

Time: 15 minutes
Teaching Skill: Discussion
Teacher’s Activity: Teacher explains the uses of food activities, and then highlights their misuse and defection using examples.
Pupils’ Activity: Pupils participate in discussion and share examples of good and bad feeding practices.
Learning Point: Pupils understand how food can be used properly or wrongly.

Step 4: Demonstration of Balanced Food Choices

Time: 7 minutes
Teaching Skill: Demonstration
Teacher’s Activity: Teacher presents food samples/models and demonstrates simple balanced meal combinations.
Pupils’ Activity: Pupils identify and group foods correctly.
Learning Point: Pupils learn how to select and combine foods for healthy living.

Step 5: Note-Taking

Time: 3 minutes
Teaching Skill: Explanation
Teacher’s Activity: Teacher writes the board summary and ensures pupils copy.
Pupils’ Activity: Pupils write notes in their books.
Learning Point: Pupils have a written summary for reference.

Step 6: Evaluation/Review

Time: 3 minutes
Teaching Skill: Questioning
Teacher’s Activity: The teacher evaluates the learning by asking the following questions:

Mention two effects of unhealthy feeding practices.
State two uses of food activities.
Give two examples of misuse of food activities.
What is food defection? Give one example.
Pupils’ Activity: Pupils answer the questions orally.
Learning Point: Pupils demonstrate understanding of lesson objectives.

Step 7: Conclusion

Time: 2 minutes
Teaching Skill: Reinforcement
Teacher’s Activity: Teacher summarizes the lesson and encourages pupils to eat balanced diets.
Pupils’ Activity: Pupils listen and ask final questions.
Learning Point: Pupils understand the importance of healthy feeding and eating practices.

Home Task: List four lesson examples connected with Healthy Feeding And Eating Practices (Part 2) and add one correct use, step or safety rule.

Lesson Keywords

Marasmus – severe malnutrition due to lack of food
Kwashiorkor – disease caused by lack of protein
Obesity – excessive body fat caused by overeating
Defection – fault or failure in food use by the body
Balanced Diet – meal that contains all classes of food in correct amounts

Differentiation

Teacher provides simplified explanations with pictures for slower learners while advanced learners engage in identifying additional examples of food misuse and defection.

Note for teachers using this lesson plan

Ensure sensitivity when discussing obesity or malnutrition to avoid mocking pupils. Use real-life examples but stress positive solutions like balanced diet and healthy habits.