Lesson Note on Functions Of Food for Primary 4

Class: Primary 4
Term: 3rd Term
Subject: Pre-Vocational Studies
Curriculum Theme: Home Economics
Previous Lesson: Classes Of Food Nutrients And Their Sources
Topic: Functions Of Food
Content/learning Area: Functions of food, e.g. carbohydrates, provides the body with heat and energy

Performance Objectives

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

• cognitive Domain: Identify the different classes of food and state at least one function of each.
• Affective Domain: Show interest in choosing the right types of food for their body.
• Psychomotor Domain: Participate in grouping food items according to their functions.
• Social Domain: work cooperatively in groups while discussing the functions of food.

Reference Materials

The following resources was used in planning this lesson:

• 9 Years Basic Education Curriculum
• Abuja Educational Resource Center Scheme of Work
• NAPPS National Unified Scheme of Work
• Online Data from: 9 Food Tech – Functions of Food – 9 Food Tech
• Relevant Textbooks

Instructional materials

To deliver this lesson, the teacher will employ the help of the following materials:

• Food chart or poster
• Real food samples (yam, beans, eggs, oranges, etc.)
• Flashcards with food names and functions
• Drawing materials
• Pictures of people doing different activities

Rationale for the Lesson

Understanding the functions of food helps pupils make healthy choices and no how food helps the body to grow, stay strong, and fight diseases.

Prerequisite/Previous Knowledge

Pupils have already been taught about different types of food and can identify common food items eaten at home.

Lesson Content

Functions of Food

Food gives the body what it needs to grow, stay healthy and strong. Each class of food has a special work it does in the body.

1. Carbohydrates: Carbohydrates are energy-giving foods.They help us to work, play and stay active.

The following are functions of carbohydrates:

1. Give the body energy
2. Help the body stay warm
3. Support movement and activity
4. Fuel brain function
5. Assist in digestion through fiber

2.Proteins: Proteins are body-building foods. They help us grow and repair our body.

The following are functions of proteins:

1. Help the body grow
2. Repair worn-out body parts
3. Build strong muscles
4. Support the immune system
5. Aid in the production of hormones

3. Fats and Oils: Fats and oils also give energy and help keep our body warm.

These include:

1. Provide stored energy
2. Keep the body warm
3. Protect body organs
4. Help absorb vitamins
5. Support cell growth

4. Vitamins: Vitamins help the body fight sickness and stay healthy.They are:

1. Help the body fight diseases
2. Keep the skin and eyes healthy
3. Help the body work properly
4. Support bone health
5. Aid in blood clotting

5.Minerals: minerals make the body strong and help it work well. It’s functions includes:

1. Build strong bones and teeth
2. Help the blood and nerves
3. Keep the heart healthy
4. Regulate body fluids
5. Support nerve function

6. Water: Water helps the body in many ways. It is very important.

The following are functions of water:

1. Help digestion
2. Carry food round the body
3. Remove waste from the body
4. Regulate body temperature
5. Lubricate joints

Teaching Methods

To deliver this lesson,‌ ⁤the teacher will⁤ adopt⁤ the following methods: Discussion, lecture, storytelling, explanation, group work, use of visual aids

Instructional Procedures

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

Step 1: Introduction

Time: 5 mins
teaching Skill: Set Induction
teacher’s Activity: Teacher shows food chart and asks pupils to name some food items they know.
Pupils’ Activity: Pupils respond by naming foods they have seen or eaten.

Step 2: Explaining Carbohydrates

Time: 5 mins
Teaching Skill: Explanation
Teacher’s Activity: Teacher explains what carbohydrates are and shows yam and rice as examples.
Pupils’ Activity: Pupils look, listen, and describe the foods shown.

Step 3: Demonstrating proteins and Fats

Time: 8 mins
Teaching Skill: Presentation
teacher’s activity: Teacher shows beans, meat, and oil.Explains functions of protein and fats.
Pupils’ Activity: Pupils handle and name the items shown.

Step 4: Explaining Vitamins and Minerals

Time: 7 mins
Teaching Skill: Explanation
Teacher’s Activity: Teacher shows fruit and bone chart. Explains roles of vitamins and minerals.
Pupils’ activity: Pupils look and ask questions.

Step 5: Discussing Water

Time: 3 mins
Teaching skill: Discussion
Teacher’s Activity: Teacher asks why we drink water and explains its importance.
Pupils’ Activity: Pupils give reasons why they drink water.

Step 6: Note-Taking

Time: 4 mins
Teaching Skill: Writing
Teacher’s Activity: Teacher guides pupils to copy class notes into their books.
Pupils’ Activity: Pupils copy neatly into their books.

Step 7: Evaluation/Review

Time: 4 mins
Teaching skill: Questioning
Teacher’s Activity: Teacher asks questions about each class of food and their functions.
Pupils’ Activity: Pupils answer questions orally.

Step 8: Conclusion

Time: 4 mins
Teaching Skill: Instructional, Cognitive
Teacher’s Activity: Teacher summarizes the lesson and encourages pupils to eat balanced meals.
Pupils’ Activity: Pupils listen and show appreciation for the lesson.

Lesson Keywords

• Carbohydrates – food that gives energy
• Proteins – food that helps the body grow
• Fats – food that keeps the body warm
• Vitamins – food that protects the body from sickness
• Water – liquid that helps the body work well

Lesson Evaluation

To evaluate the learning, the teacher asks pupils to:

1. Mention one class of food and its function
2. State two examples of carbohydrate foods

3.