First Term Food and Nutrition revision for SS 1

Class: SS 1
Term: First Term
Week: 11
Age: 15 years
Duration: 60 minutes
Subject: Food and Nutrition
Curriculum Theme: Revision
Focal competence: Integration of the term’s curriculum competencies
Key competencies/values: Critical Thinking; Communication
Skills:

• Curriculum skills covered in Weeks 1-10

Previous Lesson: Nutrient deficiency and excess disorders
Topic: Revision and Consolidation
Subject Matter: core term topics, taught skills, common misconceptions, revision exercises

Specific Objectives

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

Cognitive Domain

• Recall the key concepts taught during the term.

Psychomotor Domain

• Apply the term’s knowledge and skills in written, oral or practical tasks.

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
• A suitable Food and Nutrition textbook for SS 1
• The HeadTeacher Scheme of work For The New Revised Senior Secondary Education Curriculum (SSEC)

Instructional Materials

The teacher will teach this lesson with the aid of:

• Class notes from previous lessons
• Approved Food and Nutrition textbooks
• Whiteboard/Blackboard and markers/chalk
• Revision exercises and past questions
• Charts or diagrams used during the term (e.g., food nutrient charts)

Rationale for the Lesson

This revision lesson is essential for reinforcing students’ understanding of the First Term’s Food and Nutrition curriculum. It provides an opportunity to revisit fundamental concepts, clarify misconceptions, and practice applying learned skills, thereby preparing students for assessments and future learning in the subject.

Prerequisite/Previous Knowledge

Students are expected to have a foundational understanding of all the topics covered in Food and Nutrition from Week 1 to Week 10 of the First Term.

Lesson Content/Board Summary

Revision and Consolidation

I. Introduction to Food and Nutrition

Food and Nutrition is the study of food, its nutrients, and how the body uses them for growth, energy, and maintenance. It covers the processes of ingestion, digestion, absorption, metabolism, and excretion.

1. Food: Any edible substance, solid or liquid, which when eaten and digested nourishes the body.
2. Nutrients: Chemical substances in food that are essential for the body’s growth, maintenance, and repair.
3. Nutrition: The process by which living organisms obtain and use food for growth, energy, and tissue repair.

II. Classification of Food Nutrients

Food nutrients are broadly classified into macronutrients (needed in large amounts) and micronutrients (needed in small amounts).

1. Macronutrients:
   1. Carbohydrates: Primary source of energy.
      • Sources: Grains (rice, maize, yam), starchy vegetables (potato), fruits, sugar.
      • Functions: Provide energy, spare protein, aid fat metabolism.
   2. Proteins: Essential for growth and repair of body tissues.
      • Sources: Meat, fish, eggs, milk, beans, groundnuts.
      • Functions: Body building, repair of worn-out tissues, enzyme and hormone production.
   3. Fats and Oils: Concentrated source of energy, insulation.
      • Sources: Butter, margarine, vegetable oils, nuts, fatty fish.
      • Functions: Provide concentrated energy, protect organs, carry fat-soluble vitamins.
2. Micronutrients:
   1. Vitamins: Organic compounds vital for normal growth and metabolism.
      • Fat-soluble (A, D, E, K) and Water-soluble (B-complex, C).
      • Sources: Fruits, vegetables, dairy products, liver.
      • Functions: Regulate body processes, maintain health.
   2. Minerals: Inorganic elements needed for various body functions.
      • Examples: Calcium, Iron, Iodine, Sodium, Potassium.
      • Sources: Milk, green leafy vegetables, meat, salt.
      • Functions: Bone formation, blood production, fluid balance.
   3. Water: Essential for all bodily functions.
      • Sources: Drinking water, fruits, vegetables, beverages.
      • Functions: Solvent, transport medium, temperature regulation, lubrication.

III. Balanced Diet

A balanced diet is a diet that contains all the essential nutrients in the correct proportions required by the body to function optimally.

1. Principles of a Balanced Diet:
   1. Adequacy: Sufficient energy and nutrients.
   2. Balance: Correct proportions of nutrients.
   3. Variety: Eating a wide range of foods.
   4. Moderation: Not consuming too much or too little of any food.
2. Factors Affecting Dietary Needs:
   1. Age
   2. Sex
   3. Occupation/Activity level
   4. Climate
   5. Health status (e.g., pregnancy, illness)

IV. Food Hygiene and Safety

Practices that ensure food is safe for consumption and free from contamination.

1. Importance: Prevents foodborne illnesses, maintains food quality, ensures public health.
2. Key Practices:
   1. Wash hands thoroughly before and after handling food.
   2. Cook food to appropriate temperatures.
   3. Store food safely (refrigeration, proper containers).
   4. Prevent cross-contamination (separate raw and cooked foods).
   5. Keep kitchen and cooking utensils clean.

Teaching Methods/Instructional Techniques

Discussion, Question and Answer, Explanation, Review of worked examples, Practical tasks (if applicable), Group work, Individual practice.

Instructional Procedures

Step 1: Introduction

Time: 5 minutes

Teaching Skill: Activating Prior Knowledge

Teacher’s Activity: The teacher welcomes students and informs them that the lesson is a revision of key topics covered in the First Term. The teacher asks students to briefly mention one important concept they remember from the term.

Pupils’ Activity: Students respond by mentioning various concepts they recall.

Learning Point: Term topic recall

Step 2: Review of Core Concepts

Time: 10 minutes

Teaching Skill: Explaining/Recalling

Teacher’s Activity: The teacher guides a quick recall of major topics like “Introduction to Food and Nutrition” and “Classification of Food Nutrients,” asking targeted questions to prompt student memory and clarify basic definitions and examples.

Pupils’ Activity: Students actively participate in the discussion, answering questions and contributing to the recall of information.

Learning Point: Core concepts review

Step 3: Addressing Misconceptions on Food Nutrients

Time: 10 minutes

Teaching Skill: Clarification/Correction

Teacher’s Activity: The teacher focuses on common misconceptions regarding food nutrients (e.g., confusing sources or functions of carbohydrates and fats, or the role of water). The teacher uses examples and simple explanations to correct these.

Pupils’ Activity: Students listen, ask clarifying questions, and correct their understanding of nutrient roles and sources.

Learning Point: Nutrient misconception correction

Step 4: Revision on Balanced Diet

Time: 10 minutes

Teaching Skill: Guided Discussion

Teacher’s Activity: The teacher initiates a discussion on “Balanced Diet,” its principles, and factors affecting dietary needs. The teacher asks students to give examples of balanced meals for different individuals (e.g., a teenager, a pregnant woman).

Pupils’ Activity: Students discuss the principles, identify factors, and provide examples of balanced meals, justifying their choices.

Learning Point: Balanced diet understanding

Step 5: Practical Application/Problem Solving

Time: 10 minutes

Teaching Skill: Problem Solving/Application

Teacher’s Activity: The teacher presents a short scenario or a past question related to food hygiene or nutrient deficiency. Students are asked to identify the problem and suggest solutions based on what they have learned.

Pupils’ Activity: Students work individually or in pairs to analyze the scenario/question and formulate appropriate answers or solutions.

Learning Point: Knowledge application practice

Step 6: Revision Exercises

Time: 5 minutes

Teaching Skill: Guided Practice

Teacher’s Activity: The teacher distributes a short revision exercise containing multiple-choice and short-answer questions covering various topics from the term. The teacher monitors and provides assistance.

Pupils’ Activity: Students attempt to answer the revision questions independently.

Learning Point: Term content practice

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. What is the primary function of carbohydrates in the body?
2. Mention two fat-soluble vitamins.
3. List two principles of a balanced diet.
4. Why is food hygiene important?

Pupils’ Activity: Pupils answer orally and in writing.

Learning Point: Key concept assessment

Step 8: Conclusion

Time: 5 minutes

Teaching Skill: Consolidation

Teacher’s Activity: The teacher summarises the main points of the revision, commends students for their participation, and encourages them to continue revising for upcoming assessments. The teacher also addresses any final questions.

Pupils’ Activity: Students listen attentively and ask any remaining questions.

Learning Point: Lesson consolidation

Lesson Keywords

• Food – Any edible substance that nourishes the body.
• Nutrients – Chemical substances in food vital for body functions.
• Nutrition – Process of obtaining and using food.
• Carbohydrates – Energy-giving nutrients.
• Proteins – Body-building nutrients.
• Vitamins – Regulatory nutrients.
• Minerals – Inorganic nutrients for body functions.
• Balanced Diet – Diet with all nutrients in correct proportions.
• Food Hygiene – Practices ensuring food safety.

Differentiation

For students who are struggling, the teacher can provide simplified notes or pair them with stronger students for peer tutoring during revision exercises. Advanced learners can be challenged with more complex application questions or asked to explain concepts in greater detail to the class.

Suggested Lesson Videos

For further understanding, search on YouTube for: SS1 Food and Nutrition First Term Revision Nigeria