Classes of food nutrients for SS 1

Class: SS 1
Term: First Term
Week: 7
Age: ~15 years
Duration: 60 minutes
Subject: Food and Nutrition
Curriculum Theme: Food Nutrients for Healthy Living
Focal competence: identifying the sources and functions of food nutrients
Key competencies/values: Communication; Collaboration; ICT and Digital Competencies; Digital Competencies
Skills:

• Selecting appropriate foods based on their nutrient content
• Identifying diet-related diseases and how to prevent them

Previous Lesson: Food and food nutrients
Topic: Concept Of Food Nutrients: Classes Of Food Nutrients
Subject Matter: Classes of food nutrients

Specific Objectives

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

Cognitive Domain

• Discuss sources of food nutrients.
• Explain the functions of food nutrients in the body.
• Identify different classes of food nutrients.

Affective Domain

• Appreciate the importance of consuming a balanced diet for good health.
• Show interest in learning about the nutritional content of various foods.

Psychomotor Domain

• Identify various food samples as sources of specific nutrients.
• Categorise different foods into their respective nutrient classes.

Social Domain

• Collaborate with peers to identify and discuss food nutrient sources.

Reference Materials

The following resources were used in planning this lesson:

• 2025 New Revised Senior Secondary Education Curriculum (SSEC)
• Relevant State Unified Scheme of Work
• The HeadTeacher Scheme of Work For The New Revised Senior Secondary Education Curriculum (SSEC)
• Food and Nutrition for Senior Secondary Schools, a suitable textbook.

Instructional Materials

The teacher will teach this lesson with the aid of:

• Chart showing classes of food nutrients.
• Real food samples (e.g., yam, rice, beans, groundnut, palm oil, orange, carrot, fish, eggs, milk).
• Pictures of various foods.
• Video clips demonstrating the functions of food nutrients.
• Posters showing deficiency disorders (e.g., kwashiorkor, goiter).
• Projector and computer (if using video clips).

Rationale for the Lesson

Understanding food nutrients is fundamental for making informed dietary choices and maintaining good health. This lesson provides students with essential knowledge about the different classes of nutrients, their sources, and their vital roles in the body. This knowledge empowers students to prevent diet-related diseases and promote healthy living within their families and communities.

Prerequisite/Previous Knowledge

Students should have a basic understanding of what food is and why we eat it from their earlier studies.

Lesson Content/Board Summary

Concept Of Food Nutrients: Classes Of Food Nutrients

What are Food Nutrients?

Food nutrients are chemical substances found in food that are essential for the body’s growth, maintenance, repair, and overall proper functioning. They provide energy, build and repair tissues, and regulate body processes.

Classes of Food Nutrients

Food nutrients are broadly classified into six main groups:

1. Carbohydrates
2. Proteins
3. Fats and Oils (Lipids)
4. Vitamins
5. Minerals
6. Water

Carbohydrates

Carbohydrates are the body’s primary source of energy. They are classified into simple (sugars) and complex (starches and fibre).

Sources:

1. Starchy foods: Yam, rice, maize, cassava, potato, bread, pasta.
2. Sugary foods: Honey, sugar, fruits (mango, banana, pineapple), soft drinks.
3. Fibre-rich foods: Whole grains, fruits, vegetables, legumes.

Functions:

1. Provide energy for all body activities (e.g., walking, breathing, thinking).
2. Spare protein for body-building functions.
3. Fibre aids digestion and prevents constipation.

Health Relevance: Adequate carbohydrates provide sustained energy. Excess intake can lead to weight gain, while insufficient intake can cause fatigue and muscle breakdown.

Practical Household Examples: Eba (garri), pounded yam, rice and stew, pap (ogi), bread and tea.

Proteins

Proteins are essential for growth and repair of body tissues.

Sources:

1. Animal sources (high biological value): Meat (beef, chicken), fish, eggs, milk, cheese.
2. Plant sources (lower biological value): Beans, groundnuts, soyabeans, lentils, nuts.

Functions:

1. Build and repair body tissues (e.g., muscles, skin, hair).
2. Produce enzymes, hormones, and antibodies.
3. Provide energy when carbohydrate and fat stores are low.

Health Relevance: Protein deficiency can lead to stunted growth, muscle wasting, and conditions like kwashiorkor (swollen belly) in children. Adequate protein is crucial for recovery from illness and injury.

Practical Household Examples: Beans porridge, moi-moi, akara, fish stew, boiled eggs.

Fats and Oils (Lipids)

Fats and oils provide concentrated energy and are vital for various body functions.

Sources:

1. Animal fats: Butter, lard, fatty meat, fish oil.
2. Plant oils: Palm oil, groundnut oil, coconut oil, olive oil, avocado.
3. Nuts and seeds: Groundnuts, cashew nuts, melon seeds (egusi).

Functions:

1. Provide a concentrated source of energy.
2. Protect vital organs and insulate the body against cold.
3. Aid in the absorption of fat-soluble vitamins (A, D, E, K).
4. Form part of cell membranes.

Health Relevance: Essential fats are necessary for brain function and cell health. Excessive intake of unhealthy fats can increase the risk of heart disease and obesity. Insufficient fat can lead to deficiencies in fat-soluble vitamins.

Practical Household Examples: Groundnut soup, palm oil stew, fried fish, roasted groundnuts.

Vitamins

Vitamins are organic compounds required in small quantities for normal metabolism and good health. They are classified as fat-soluble (A, D, E, K) or water-soluble (B-complex, C).

Sources:

1. Vitamin A: Carrots, pumpkin, sweet potato, liver, egg yolk, green leafy vegetables.
2. Vitamin C: Oranges, guava, tomatoes, bell peppers, leafy greens.
3. B-complex Vitamins: Whole grains, legumes, meat, eggs, milk.
4. Vitamin D: Sunlight exposure, fatty fish, fortified milk.

Functions:

1. Regulate body processes.
2. Support immune function.
3. Aid in vision (Vitamin A), bone health (Vitamin D), and wound healing (Vitamin C).

Health Relevance: Vitamin deficiencies can lead to specific diseases, e.g., night blindness (Vitamin A), scurvy (Vitamin C), rickets (Vitamin D), and beriberi (Vitamin B1).

Practical Household Examples: Eating fruits like oranges and mangoes, vegetables in soups, sun exposure.

Minerals

Minerals are inorganic elements required for various body functions, including bone formation, nerve function, and fluid balance.

Sources:

1. Calcium: Milk, cheese, yogurt, leafy green vegetables (e.g., spinach), fortified foods.
2. Iron: Red meat, liver, beans, dark green leafy vegetables.
3. Iodine: Iodised salt, seafood.
4. Potassium: Bananas, potatoes, leafy greens, legumes.

Functions:

1. Build strong bones and teeth (Calcium, Phosphorus).
2. Form red blood cells (Iron).
3. Regulate body fluids and nerve impulses (Sodium, Potassium).
4. Essential for thyroid hormone production (Iodine).

Health Relevance: Mineral deficiencies can cause conditions like anaemia (Iron deficiency), goiter (Iodine deficiency), and osteoporosis (Calcium deficiency).

Practical Household Examples: Using iodised salt in cooking, eating leafy green vegetables in soups, consuming milk products.

Water

Water is the most abundant nutrient in the body and is essential for life.

Sources:

1. Drinking water.
2. Beverages (juices, milk).
3. Fruits and vegetables (e.g., watermelon, cucumber, oranges).
4. Soups and stews.

Functions:

1. Transports nutrients and oxygen to cells.
2. Regulates body temperature.
3. Lubricates joints.
4. Removes waste products from the body.

Health Relevance: Dehydration can lead to fatigue, headaches, and impaired bodily functions. Severe dehydration can be life-threatening. Adequate water intake is crucial for kidney health and overall well-being.

Practical Household Examples: Drinking clean water regularly, consuming watery fruits and vegetables.

Hygiene and Safety Considerations with Food

When handling food, especially fresh samples, it is important to observe proper hygiene and safety to prevent contamination and foodborne illnesses:

1. Wash hands thoroughly with soap and water before and after handling food.
2. Wash fruits and vegetables thoroughly before consumption or use.
3. Ensure food preparation surfaces and utensils are clean.
4. Store food properly to prevent spoilage (e.g., refrigerate perishables).
5. Avoid cross-contamination between raw and cooked foods.

Practical Household Examples of Nutrient Sources

In Nigerian households, a balanced diet can be achieved by combining various local foods:

1. Energy-giving: Yam, rice, garri, bread, palm oil, groundnut oil.
2. Body-building: Beans, fish, meat, eggs, milk, groundnuts, egusi.
3. Protective: Vegetables (ugu, spinach, waterleaf), fruits (orange, mango, banana, pawpaw).

Teaching Methods/Instructional Techniques

Discussion, Demonstration, Guided Practice, Question and Answer, Explanation, Observation, Video Presentation, Group Work.

Instructional Procedures

Step 1: Introduction

Time: 5 minutes

Teaching Skill: Questioning/Recall

Teacher’s Activity: The teacher greets the students and asks them to recall what they understand by “food” and why humans eat food. The teacher then introduces the topic: “Concept Of Food Nutrients: Classes Of Food Nutrients.”

Pupils’ Activity: Pupils respond by defining food and stating reasons for eating. They listen attentively to the introduction.

Learning Point: Food and its importance

Step 2: Definition of Food Nutrients

Time: 10 minutes

Teaching Skill: Explanation/Discussion

Teacher’s Activity: The teacher explains what food nutrients are, highlighting their role in growth, energy, and body maintenance. The teacher also briefly mentions the six main classes of nutrients.

Pupils’ Activity: Pupils listen, ask questions for clarification, and participate in a brief discussion on the importance of nutrients.

Learning Point: Meaning of food nutrients

Step 3: Classes of Food Nutrients

Time: 10 minutes

Teaching Skill: Listing/Categorisation

Teacher’s Activity: The teacher displays a chart showing the six classes of food nutrients and lists them on the board. The teacher briefly introduces each class.

Pupils’ Activity: Pupils observe the chart, copy the classes of nutrients, and repeat the names after the teacher.

Learning Point: Six classes of nutrients

Step 4: Sources of Carbohydrates, Proteins, Fats & Oils

Time: 10 minutes

Teaching Skill: Demonstration/Identification

Teacher’s Activity: The teacher presents various food samples (e.g., yam, rice, beans, groundnut, palm oil, fish, eggs). The teacher guides students to identify which nutrient class each food belongs to and discusses their sources.

Pupils’ Activity: Pupils observe the food samples, identify them, and discuss their classification into carbohydrates, proteins, or fats/oils, mentioning common sources.

Learning Point: Sources of macronutrients

Step 5: Sources of Vitamins, Minerals, Water

Time: 5 minutes

Teaching Skill: Discussion/Examples

Teacher’s Activity: The teacher continues the discussion with food samples or pictures, focusing on fruits, vegetables, milk, and iodised salt, guiding students to identify them as sources of vitamins, minerals, and water. The teacher also discusses hygiene and safety.

Pupils’ Activity: Pupils identify the sources of micronutrients and water, contributing examples from their homes. They also discuss hygiene practices.

Learning Point: Sources of micronutrients and water

Step 6: Functions of Food Nutrients

Time: 10 minutes

Teaching Skill: Video Presentation/Explanation

Teacher’s Activity: The teacher plays a short video clip illustrating the functions of different food nutrients in the body. After the video, the teacher leads a discussion, explaining the specific functions of each nutrient class and linking them to health relevance and deficiency disorders (using posters).

Pupils’ Activity: Pupils watch the video clip, take notes, and actively participate in the discussion, asking questions and explaining the functions in their own words.

Learning Point: Functions of nutrients

Step 7: Evaluation/Review

Time: 5 minutes

Teaching Skill: Questioning/Assessment

Teacher’s Activity: The teacher evaluates the learning by asking the following questions:

1. List three classes of food nutrients.
2. Mention two sources of protein.
3. Explain one function of carbohydrates in the body.
4. Why is water considered an essential nutrient?

Pupils’ Activity: Pupils answer orally and in writing.

Learning Point: Understanding nutrient classes and functions

Step 8: Note-Taking

Time: 10 minutes

Teaching Skill: Guided Writing

Teacher’s Activity: The teacher guides pupils/students to copy the essential Board Summary notes on the classes, sources, and functions of food nutrients into their notebooks.

Pupils’ Activity: Pupils/students copy the notes carefully into their notebooks.

Learning Point: Recording lesson content

Step 9: Conclusion

Time: 5 minutes

Teaching Skill: Summarisation

Teacher’s Activity: The teacher summarises the key learning points of the lesson, reiterating the importance of consuming a variety of foods to obtain all necessary nutrients for a healthy life. The teacher reminds students about food hygiene.

Pupils’ Activity: Pupils listen to the summary and ask any final questions.

Learning Point: Recap of food nutrients

Continuous Assessment/Further Study

Type: Homework

Instruction: Answer the following questions in your notebook.

1. Differentiate between fat-soluble and water-soluble vitamins, giving one example of each.
2. Choose a typical Nigerian meal (e.g., Jollof Rice with chicken, Eba and Egusi soup) and identify the main nutrient classes present in it.
3. Research and write a short paragraph on one deficiency disorder related to a specific nutrient discussed in class (e.g., goiter, anaemia).

Lesson Keywords

• Nutrients – Chemical substances in food essential for body functions.
• Carbohydrates – Primary energy-giving nutrients.
• Proteins – Body-building and repair nutrients.
• Fats and Oils – Concentrated energy sources, aid vitamin absorption.
• Vitamins – Regulate body processes, required in small amounts.
• Minerals – Inorganic elements for various body functions.
• Water – Essential for transport, temperature regulation, and waste removal.
• Deficiency disorders – Illnesses caused by lack of specific nutrients.

Differentiation

For learners needing support: The teacher will provide simplified charts with pictures of foods and their corresponding nutrient classes. They will also be paired with stronger students for group activities and given simpler identification tasks. The teacher will check for understanding more frequently.

For advanced learners: These students will be encouraged to research specific micronutrients (e.g., trace elements) and their roles, or to investigate the nutritional content of less common local foods. They can also lead discussions on the impact of nutrient deficiencies on national health.

Suggested Lesson Videos

Search YouTube for “classes of food nutrients for SS1 nigeria”