Class: Primary One
Term: Third Term
Subject: Pre-vocational Studies
Curriculum Theme: Home Economics
Previous Lesson: Food
Topic: Classes of food
Content/Learning Area: Classes of Food, Importance of Each Class of Food
Time Allocation: 40 minutes

Performance Objectives

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

Cognitive Domain:

1. List the five main classes of food.
2. Give examples of food items from each class.3. Explain the importance of each food class for health.

Affective Domain:

1.Show interest in learning about healthy eating habits.
2. Appreciate the importance of a balanced diet.

Psychomotor Domain:

1. Identify different food classes from pictures or real-life examples.

social Domain:

1. Participate actively in class discussions.

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 different food items
Real food samples (optional)

Rationale for the Lesson

Understanding food classes is crucial for developing healthy eating habits, laying the foundation for future lessons on balanced diets adn nutrition, promoting lifelong well-being.

Prerequisite/Previous Knowledge

Pupils are familiar with different types of food they eat daily.

lesson Content

Classes of Food

A class of food is a group of foods with similar nutrients and health benefits. There are five main classes:

Carbohydrates

Carbohydrates provide the body with energy for various activities.
The following are examples of carbohydrates:

rice
Bread
Potatoes
Yam
Maize

Proteins

Proteins help the body grow and repair itself.
These include:

Beans
Fish
Eggs
Meat
Chicken

Fats and Oils

Fats and oils provide energy and support body growth.
Examples are:

Butter
Olive oil
nuts
Groundnut oil
Palm oil

Vitamins and Minerals

Vitamins and minerals protect the body from diseases and keep it healthy.
They are:

Fruits
Vegetables
Dairy products
Leafy greens
Citrus fruits

Water

Water is essential for all body functions, keeping us hydrated and helping organs work properly.

Teaching Methods

To deliver this lesson,‌ ⁤the teacher will⁤ adopt⁤ the following methods: Discussion, 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: Ask pupils what they ate for breakfast and initiate a discussion about different foods.
Pupils’ Activity: Share their breakfast experiences and participate in the discussion.

Step 2: Explanation of Key Concepts

Time: 10 minutes
Teaching Skill: Explanation
Teacher’s Activity: Define “classes of food” and introduce the five main classes: carbohydrates, proteins, fats and oils, vitamins and minerals, and water.
Pupils’ Activity: Listen attentively and ask clarifying questions.

Step 3: Food Class Exhibition

Time: 10 minutes
teaching Skill: Demonstration
Teacher’s Activity: show pictures or real food examples for each class, explaining their benefits.
Pupils’ Activity: Identify the food classes and discuss their benefits.

Step 4: Food Examples Practice

Time: 5 minutes
Teaching Skill: Guided Practice
Teacher’s Activity: Ask pupils to give examples of foods from each class.
Pupils’ Activity: Provide examples of foods from each class.

step 5: Note-Taking

Time: 5 minutes
Teaching Skill: Note-Taking
Teacher’s Activity: Guide pupils in writing down key points about the five food classes.
Pupils’ Activity: Take notes on the main points of the lesson.

step 6: Evaluation/Review

Time: 5 minutes
Teaching Skill: Questioning
teacher’s Activity: Ask review questions to assess understanding.
Pupils’ Activity: answer review questions.

Objective-aligned checks:

List the five main classes of food.
Explain the importance of each food class for health.
Show interest in learning about healthy eating habits.

Step 7: Conclusion

Time: 2 minutes
Teaching Skill: Summarizing
Teacher’s Activity: Summarize the lesson and highlight the importance of a balanced diet.
Pupils’ Activity: Listen to the summary and ask any remaining questions.

Lesson Keywords

Carbohydrates – energy-giving foods like rice and bread.
Proteins – Body-building foods like beans and fish.
Fats and Oils – Energy-rich foods like butter and oil.
Vitamins and Minerals – protective foods like fruits and vegetables.
Water – Essential for hydration and body functions.

Lesson Evaluation

To evaluate the learning, the teacher asks pupils to:

Name the five classes of food.
Give two examples of protein foods.
Why is water critically important for our bodies?
Give examples of carbohydrates.
Give examples of vitamins and minerals.

Assignment/Homework

List three different foods you ate yesterday and identify their food classes.
Draw pictures of your favorite foods from each of the five food classes.
Ask your parents to help you plan a healthy meal that includes foods from all five food classes.

Differentiation

For slower learners: Provide one-on-one assistance and use simpler language.
For advanced learners: Encourage them to research additional examples of foods from each class.
For visual/auditory/kinesthetic learners: Use visual aids, discussions, and hands-on activities with food samples.

note for Teachers

Ensure to use real-life examples and visual aids to make the lesson engaging and understandable for primary one pupils. Encourage active participation and provide positive reinforcement.