Class: Senior Secondary School 1 (SS1, SS 1, SSS1, SSS 1)
Term: 1st Term
Week: 4
Age: 15 years
Duration: 45 minutes
Subject: Food and Nutrition
Curriculum Theme: Food and Nutrition
Previous Lesson: Functions of Food in the Body, Growth, Regulation and Disease Protection.
Topic: Basic Food Nutrients
Subject Matter: Definition of food, classes of food nutrients, foods in the locality and local food items

Specific Objectives

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

Cognitive Domain:

Define food.
List and explain the six classes of food nutrients.
Identify common local food items in Nigeria.

Affective Domain:

Appreciate the importance of a balanced diet using local foods.
Develop an interest in consuming locally available nutritious foods.

Psychomotor Domain:

Prepare a chart showing various local food items and their nutrient classes.

Collaborate with peers to identify and categorize local food items.

Reference Materials

The following resources were used in planning this lesson:

9 Years Basic Education Curriculum for Senior Secondary School (Food and Nutrition)
State Unified Scheme of Work for Senior Secondary School 1 (Food and Nutrition)
Food and Nutrition for Senior Secondary Schools by P.N. Okoro and E.K. Okoro

Instructional Materials

The teacher will teach this lesson with the aid of:

Samples of various foodstuffs (e.g., yam, rice, beans, palm oil, fruits, vegetables)
Food chart paper
Markers or crayons

Rationale for the Lesson

This lesson helps pupils understand what food is and its various components, known as nutrients. Understanding these basics enables pupils to make informed choices about what they eat, promoting good health and nutrition using readily available local food items.

Prerequisite/Previous Knowledge

Pupils are expected to have some basic knowledge of different types of food eaten at home and in their community.

Lesson Content/Board Summary

Basic Food Nutrients

1. Definition of Food

Food is any edible substance, solid or liquid, which when eaten and digested provides the body with nutrients for growth, energy, repair, and protection.

2. Classes of Food Nutrients

The following are the six main classes of food nutrients:

Carbohydrates: These are energy-giving foods. Examples include yam, rice, garri, maize, bread, and sugar.
Proteins: These are body-building and repair foods. Examples include beans, meat, fish, eggs, milk, and groundnut.
Fats and Oils: These provide concentrated energy, warmth, and protect organs. Examples include palm oil, groundnut oil, butter, margarine, and avocado.
Vitamins: These protect the body from diseases and regulate body processes. Examples include fruits (orange, mango), and vegetables (fluted pumpkin, spinach).
Minerals: These help in body regulation, formation of bones and teeth, and blood production. Examples include salt, milk, leafy vegetables, and seafood.
Water: This regulates body temperature, transports nutrients, and aids in waste removal. Examples include drinking water, fruits, and vegetables.

3. Foods in the Locality and Local Food Items

Local food items are food products that are grown or produced within a particular geographical area or community. These foods are often fresh, seasonal, and culturally significant.

The following are common local food items in Nigeria:

Yam
Cassava (processed into garri, fufu, tapioca)
Rice
Beans
Maize
Plantain
Palm oil
Groundnut
Millet
Sorghum
Various vegetables (e.g., fluted pumpkin leaves, waterleaf, garden egg)
Various fruits (e.g., mango, orange, banana, pineapple)
Fish (fresh and smoked)
Meat (beef, goat meat, chicken)

Teaching Methods/Instructional Techniques

Discussion, Lecture, Demonstration, Question and Answer, Visual Aids

Instructional Procedures

Step 1: Introduction

Time: 5 minutes
Teaching Skill: Set Induction/Questioning
Teacher’s Activity: The teacher greets the pupils and asks them to mention some of the foods they ate before coming to school. The teacher then asks what they think food does for the body.
Pupils’ Activity: Pupils respond by mentioning various foods and suggesting that food gives energy and makes them grow.
Learning Point: Pupils are engaged and link previous knowledge to the new topic.

Step 2: Definition of Food

Time: 7 minutes
Teaching Skill: Explanation/Definition
Teacher’s Activity: The teacher writes “Definition of Food” on the board and explains what food is, emphasizing its roles in the body. The teacher encourages pupils to repeat the definition.
Pupils’ Activity: Pupils listen attentively, write down the definition, and repeat it.
Learning Point: Pupils understand and can define food.

Step 3: Classes of Food Nutrients

Time: 10 minutes
Teaching Skill: Explanation/Listing
Teacher’s Activity: The teacher introduces the six classes of food nutrients, explaining each one with common examples, using the samples of foodstuffs and food chart for demonstration. The teacher asks pupils to name examples of foods for each class.
Pupils’ Activity: Pupils listen, observe the samples, take notes, and contribute examples of foods for each nutrient class.
Learning Point: Pupils identify and understand the different classes of food nutrients and their functions.

Step 4: Foods in the Locality and Local Food Items

Time: 8 minutes
Teaching Skill: Discussion/Brainstorming
Teacher’s Activity: The teacher initiates a discussion on foods commonly found and eaten in their local community. The teacher defines “local food items” and lists some on the board, asking pupils to add more examples.
Pupils’ Activity: Pupils actively participate in the discussion, identify local foods, and contribute more examples from their environment.
Learning Point: Pupils recognize and appreciate local food sources.

Step 5: Chart Activity

Time: 10 minutes
Teaching Skill: Practical/Demonstration
Teacher’s Activity: The teacher divides pupils into small groups and provides each group with food chart paper and markers. The teacher instructs them to draw or list various local food items and categorize them under their respective nutrient classes.
Pupils’ Activity: Pupils work collaboratively in groups to create charts showing local food items and their nutrient classifications.
Learning Point: Pupils apply their knowledge practically and develop teamwork skills.

Step 6: Evaluation/Review

Time: 5 minutes

Teaching Skill: Questioning/Assessment

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

Define food.
List any three classes of food nutrients and give two examples for each.
Mention five local food items commonly found in Nigeria.
Why is it important to eat a variety of local foods?

Pupils’ Activity: Pupils answer orally and in writing.

Learning Point: Pupils demonstrate understanding of the lesson.

Step 7: Conclusion

Time: 3 minutes
Teaching Skill: Summarization/Consolidation
Teacher’s Activity: The teacher summarizes the key points of the lesson, reiterating the definition of food, the classes of nutrients, and the importance of consuming local foods for a balanced diet. The teacher gives homework: research other local food items and their nutritional benefits.
Pupils’ Activity: Pupils listen to the summary and copy down the homework.
Learning Point: Pupils reinforce their understanding and are encouraged to continue learning.

Lesson Keywords

Food – Any edible substance that provides nutrients for the body.
Nutrients – Substances in food that the body needs to grow, repair itself, and supply energy.
Carbohydrates – Energy-giving foods.
Proteins – Body-building and repair foods.
Local Food Items – Food products grown or produced within a particular community or region.

Differentiation

For pupils who grasp concepts quickly, the teacher will encourage them to research the specific nutritional content of some local foods. For pupils needing more support, the teacher will provide simplified examples and offer direct assistance during the chart activity.

Note for teachers using this lesson plan

Teachers should adapt the examples of local food items to reflect the specific foods common in their school’s locality. Encourage pupils to bring samples of foodstuffs from home (where safe and appropriate) to enhance practical learning.