Class: Senior Secondary School 1 (SS1, SS 1, SSS1, SSS 1)
Term: 2nd Term
Week: 4
Age: 15 years
Duration: 45 minutes
Subject: Health Education
Curriculum Theme: Health Education
Previous Lesson: Balanced/Adequate Diet.
Topic: FACTORS INFLUENCING FEEDING HABITS/CHOICE OF FOOD
Subject Matter: Availability as a factor, religion as a factor, education as a factor, age as a factor, belief as a factor, health as a factor, condition as a factor, cost as a factor in feeding habits and choice of food.

Specific Objectives

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

Cognitive Domain:

Define feeding habits.
List at least five factors that influence feeding habits and food choices.
Explain how each identified factor influences an individual’s feeding habits.

Affective Domain:

Appreciate the diverse reasons behind people’s food choices.
Value the importance of making informed food choices based on various factors.

Psychomotor Domain:

Illustrate with examples how different factors affect food choices in their community.

Discuss with peers the impact of social factors on food choices.

Reference Materials

The following resources were used in planning this lesson:

9 Years Basic Education Curriculum for Health and Physical Education.
State Unified Scheme of Work for Senior Secondary Schools.
Health and Physical Education for Senior Secondary Schools, Book 1.
https://www.who.int/news-room/fact-sheets/detail/healthy-diet
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3571764/

Instructional Materials

The teacher will teach this lesson with the aid of:

Charts and posters illustrating various factors influencing feeding habits.
Pictures of different types of food.

Rationale for the Lesson

This lesson helps pupils understand why people eat what they eat. It enables them to recognize the various influences on food choices, which is important for making healthy decisions in their daily lives and respecting others’ dietary practices.

Prerequisite/Previous Knowledge

Pupils have basic knowledge of food and nutrition, and they can identify different food groups.

Lesson Content/Board Summary

Factors Influencing Feeding Habits/Choice of Food

1. Availability

Availability refers to the presence and accessibility of food items in a particular area or at a specific time.

The following are ways availability influences food choice:

Geographical location (e.g., coastal areas have more seafood).
Seasonal variations (e.g., certain fruits are only available in specific seasons).
Economic factors affecting supply chains.

2. Religion

Religious beliefs often dictate what foods can or cannot be consumed, as well as specific preparation methods or fasting periods.

The following are examples of religious influences:

Islam: Prohibition of pork and alcohol.
Christianity: Fasting during Lent, avoidance of certain foods on specific days.
Hinduism: Avoidance of beef.

3. Education

Education influences food choices by providing knowledge about nutrition, health benefits, and risks associated with certain foods.

The following are aspects of education’s influence:

Awareness of balanced diets.
Understanding the impact of junk food on health.
Ability to read and interpret food labels.

4. Age

An individual’s age significantly affects their nutritional needs and food preferences.

The following are age-related influences:

Infants and toddlers require breast milk or formula.
Children often prefer sweet or simple foods.
Adults generally require a balanced diet for energy and maintenance.
Elderly individuals may need softer foods or diets for specific health conditions.

5. Belief

Cultural beliefs, traditions, and superstitions can strongly influence food choices, often passed down through generations.

The following are examples of belief-based influences:

Taboos against eating certain animals (e.g., dog meat in some cultures).
Beliefs about foods that enhance fertility or strength.
Traditional remedies involving specific food items.

6. Health

An individual’s health status or medical conditions require specific dietary adjustments to manage symptoms, prevent diseases, or promote recovery.

The following are health-related influences:

Diabetes: Restriction of sugar and high-carbohydrate foods.
Hypertension: Low-sodium diet.
Allergies: Avoidance of specific allergens (e.g., peanuts, gluten).
Obesity: Diet focused on calorie control and nutrient-dense foods.

7. Condition (Physiological State)

Certain physiological conditions, such as pregnancy or lactation, increase specific nutritional requirements and influence food preferences.

The following are examples of condition-based influences:

Pregnancy: Increased need for iron, folic acid, and calcium.
Lactation: Higher caloric and fluid intake.
Illness/Recovery: Demand for nutrient-rich foods to aid healing.

8. Cost

The price of food items is a major determinant of what people can afford and choose to eat.

The following are aspects of cost’s influence:

Individuals with lower income may opt for cheaper, less nutritious options.
High cost of fresh fruits and vegetables can limit their consumption.
Budget constraints often lead to prioritizing staple foods over diverse options.

Teaching Methods/Instructional Techniques

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

Instructional Procedures

Step 1: Introduction

Time: 5 minutes
Teaching Skill: Set Induction
Teacher’s Activity: The teacher greets the pupils and asks them to mention some of their favourite foods. The teacher then asks if everyone in the class likes the same foods and why they think people have different food choices.
Pupils’ Activity: Pupils respond to the questions and share their favourite foods and initial thoughts on differing food choices.
Learning Point: Pupils are introduced to the concept that various factors influence food preferences.

Step 2: Explanation of Feeding Habits

Time: 5 minutes
Teaching Skill: Explanation
Teacher’s Activity: The teacher defines feeding habits as the way and manner an individual or a group of people consume food, including their preferences, practices, and patterns of eating. The teacher writes the definition on the board.
Pupils’ Activity: Pupils listen attentively and write down the definition of feeding habits.
Learning Point: Pupils understand the meaning of feeding habits.

Step 3: Discussion of Availability as a Factor

Time: 5 minutes
Teaching Skill: Discussion/Illustration
Teacher’s Activity: The teacher uses charts/posters to illustrate availability. The teacher explains how the availability of food in a region (e.g., coastal vs. inland) or season affects what people eat. Examples are given.
Pupils’ Activity: Pupils observe the charts, listen to the explanation, and contribute examples from their local environment.
Learning Point: Pupils understand how food availability influences feeding habits.

Step 4: Discussion of Religion and Belief as Factors

Time: 8 minutes
Teaching Skill: Explanation/Questioning
Teacher’s Activity: The teacher explains how religious doctrines and cultural beliefs influence food choices, providing examples such as prohibitions on pork or beef, or specific foods for traditional ceremonies. The teacher asks pupils to mention other religious or cultural food practices they know.
Pupils’ Activity: Pupils listen, share known religious/cultural food practices, and discuss.
Learning Point: Pupils identify religion and belief as significant factors in food choices.

Step 5: Discussion of Education and Age as Factors

Time: 7 minutes
Teaching Skill: Elaboration
Teacher’s Activity: The teacher explains that education about nutrition helps people make healthier choices. The teacher also discusses how age influences food choices, noting the different nutritional needs and preferences from infancy to old age.
Pupils’ Activity: Pupils listen and contribute examples of how their own food choices have changed with age or due to new knowledge.
Learning Point: Pupils recognise the roles of education and age in shaping feeding habits.

Step 6: Discussion of Health, Condition, and Cost as Factors

Time: 8 minutes
Teaching Skill: Explanation/Demonstration
Teacher’s Activity: The teacher explains how health conditions (e.g., diabetes, allergies) necessitate specific diets. The teacher also discusses how physiological conditions like pregnancy or lactation alter food needs and how the cost of food affects what people can afford to eat.
Pupils’ Activity: Pupils listen and ask questions for clarification, providing examples of how these factors affect people they know.
Learning Point: Pupils understand the impact of health, physiological condition, and cost on food choices.

Step 7: Evaluation/Review

Time: 5 minutes

Teaching Skill: Questioning/Assessment

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

What are feeding habits?
List four factors that influence feeding habits.
Explain how religion can influence an individual’s food choices.
Give two examples of how health conditions affect food choices.

Pupils’ Activity: Pupils answer orally and in writing.

Learning Point: Pupils demonstrate understanding of the lesson.

Step 8: Conclusion

Time: 2 minutes
Teaching Skill: Summarization
Teacher’s Activity: The teacher summarizes the lesson by reiterating the main factors influencing feeding habits and encourages pupils to be mindful of these factors when making their own food choices. The teacher assigns homework: Ask family members about traditional foods and the beliefs associated with them.
Pupils’ Activity: Pupils listen to the summary and copy down the homework.
Learning Point: Pupils consolidate their understanding of the lesson and are encouraged to apply it.

Lesson Keywords

Feeding Habits – The regular patterns and practices of eating food.
Availability – The presence and accessibility of food items.
Religion – Belief systems that dictate dietary rules and prohibitions.
Education – Knowledge about nutrition and healthy eating.
Age – An individual’s stage of life, affecting nutritional needs and preferences.
Belief – Cultural traditions and superstitions related to food.
Health – Medical conditions requiring specific dietary adjustments.
Condition – Physiological states like pregnancy or lactation affecting food needs.
Cost – The price of food, influencing affordability and choice.

Differentiation

The teacher will provide additional support to struggling learners by simplifying explanations and using more visual aids. Advanced learners will be encouraged to research and present on additional factors influencing feeding habits not covered in class.

Note for teachers using this lesson plan

Teachers should adapt this lesson plan to suit the specific needs and context of their pupils. Encourage pupils to share personal experiences and examples to make the lesson more relatable. Ensure cultural sensitivity when discussing religion and beliefs related to food.