Class: Primary one
Term: First Term
subject: Pre-vocational Studies
Curriculum Theme: Agricultural Science
Previous Lesson: Food, Meaning of Food
Topic: Food
Content/Learning Area: Sources of Food
Time Allocation: 40 minutes

Performance Objectives

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

Cognitive Domain:

1. List the sources of food.
2. Identify examples of food from plants and animals.
3. Explain the importance of eating a variety of foods.

Psychomotor Domain:

1. Actively participate in class discussions.
2. Complete the evaluation questions accurately.

affective Domain:

1. Show interest in learning about food sources.
2. Appreciate the importance of a balanced diet.

Social Domain:

1. Work cooperatively with classmates during activities.2. listen attentively to the teacher and peers.

Reference Materials

9 – years basic Education Curriculum
Abuja Educational Resource Center Scheme of Work
NAPPS National Unified Scheme of Work
Online Data
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 foods
worksheet with evaluation questions

Rationale for the Lesson

Understanding food sources is crucial for developing healthy eating habits and appreciating the origins of our food. This lesson lays the foundation for future lessons on nutrition and balanced diets.

prerequisite/Previous Knowledge

The teacher will start by asking pupils what they ate for breakfast, sparking a discussion about different types of food. The teacher will than introduce the topic of food sources.

Lesson Content

Sources of Food

Food provides energy and helps us grow. It comes from various sources.

Plants

Plants are a major source of food. Examples are:

Fruits (apples, oranges, bananas, mangoes, pawpaw)
Vegetables (carrots, spinach, broccoli, tomatoes, peppers)
Grains (rice, wheat, corn, millet, sorghum)
Nuts (almonds, walnuts, peanuts, cashew nuts, groundnuts)

Animals

Animals are another vital source of food.Examples are:

Meat (cows, pigs, chickens, goats, rams)
Poultry (chicken, turkey, duck, goose, guinea fowl)
Fish (salmon, tuna, cod, tilapia, catfish)
Eggs (chicken eggs, duck eggs, quail eggs)

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: Asks pupils what they ate for breakfast and initiates a discussion about food.
Pupils’ Activity: Share their breakfast experiences and participate in the discussion.

Step 2: Description of Key Concepts

Time: 10 minutes
Teaching Skill: Description
Teacher’s Activity: Explains the definition of food and introduces the main sources: plants and animals.
pupils’ Activity: Listen attentively and ask clarifying questions.

Step 3: Exhibition/Guided practice

Time: 10 minutes
Teaching Skill: Demonstration
Teacher’s Activity: Shows pictures of various foods and categorizes them as plant or animal sources.
Pupils’ Activity: Identify the sources of the foods shown.

Step 4: Self-reliant Practice

Time: 5 minutes
Teaching Skill: Guided Practice
Teacher’s Activity: Distributes worksheets with evaluation questions.
Pupils’ Activity: Answer the evaluation questions independently.

Step 5: Note-Taking

Time: 5 minutes
Teaching Skill: Note-Taking
Teacher’s Activity: Guides pupils in summarizing key points on the board.
Pupils’ Activity: Copy key points into their notebooks.

step 6: Evaluation/Review

Time: 5 minutes
Teaching Skill: Review
Teacher’s Activity: Reviews answers to evaluation questions and clarifies any misconceptions.
Pupils’ Activity: Participate in the review and ask questions.

Objective-aligned checks:

List the sources of food.
Identify examples of food from plants and animals.
Explain the importance of eating a variety of foods.

Step 7: Conclusion

Time: 5 minutes
Teaching Skill: closure
Teacher’s Activity: Summarizes the key points about food sources and emphasizes the importance of eating a variety of foods for good health. Praises pupils for their participation and learning.
Pupils’ Activity: Listen attentively and ask questions for clarification.

Lesson Keywords

Food – Any substance that provides nutrients for the body.
Plants – Living organisms that produce their own food through photosynthesis.
Animals – Living organisms that obtain food by consuming other organisms.
Sources – The origin or place from which something comes.
Nutrients – Substances that provide nourishment essential for growth and the maintenance of life.

Lesson Evaluation

To evaluate the learning, the teacher asks pupils to:

What are the two main sources of food?
Give three examples of food from plants.
Give three examples of food from animals.
why is it critically crucial to eat a variety of foods?

Assignment/Homework

List five different foods you ate yesterday and identify their sources (plant or animal).
Draw pictures of three foods that come from plants and three foods that come from animals.
Ask your parents or guardians about the importance of eating a balanced diet and write down their answers.

differentiation

For slower learners: Provide one-on-one assistance and use simpler language.
for advanced learners: Encourage them to research additional food sources and present their findings to the class.
For visual/auditory/kinesthetic learners: Use visual aids, interactive discussions, and hands-on activities to cater to different learning styles.

Note for Teachers

Ensure to use real-life examples and visual aids to make the lesson engaging and relatable for the pupils. Encourage active participation and provide positive reinforcement to motivate learning.