Sources Of Nutrition in Meaning Of Food And Nutrition for Primary 5

Class: Primary 5
Term: 2nd Term
Subject: Basic Science and Technology
Curriculum Theme: Physical and Health Education
Previous Lesson: Safety Measures
Topic: meaning of Food and Nutrition: Sources of Nutrition
Content/learning Area: define food. Define nutrition. Sources of nutrition. Nutritional deficiencies e.g.,kwashiorkor,rickets,pellagra,scurvy.
Time Allocation: 40 minutes

Performance Objectives

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

• Cognitive Domain: Define food and nutrition and list five sources of nutrition.
• Affective Domain: Appreciate the importance of proper nutrition.
• Psychomotor Domain: Identify and group foods based on their nutrient content.
• Social Domain: Discuss nutritional deficiencies and how they affect communities.

Reference Materials

The following resources were used in planning this lesson:

• 9–Years Basic Education Curriculum Abuja
• Educational Resource Center Scheme of Work
• NAPPS National unified Scheme of Work
• Online information from: Healthline – Food & Nutrition
• Relevant textbooks

Instructional Materials

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

• Pictures of foods
• Charts showing nutrients and their sources
• Examples of food items (fruits, vegetables, grains, etc.)
• posters of common nutritional deficiencies

Rationale for the Lesson

Understanding food and nutrition helps pupils make healthy eating choices, avoid nutritional deficiencies, and recognize the importance of a balanced diet for good health.

prerequisite/Previous Knowledge

Pupils already know some foods they eat daily and their importance for growth and energy.

Lesson Content

meaning of Food and Nutrition: Sources of Nutrition

Food is anything that we eat or drink to stay alive, grow, and remain healthy.

Nutrition is the process of taking in food and using it for growth,energy,and health.

Sources of Nutrition:

These include:

1. Fruits (e.g., oranges, bananas)
2. Vegetables (e.g., spinach, carrots)
3. Grains (e.g.,rice,wheat)
4. Proteins (e.g., fish, eggs)
5. Dairy products (e.g., milk, cheese)

Examples of Nutritional Deficiencies:

Nutritional deficiencies occur when the body doesn’t get enough of the nutrients it needs from food.these include:

1. Kwashiorkor – caused by protein deficiency.
2. Rickets – caused by lack of vitamin D.
3. Pellagra – caused by niacin deficiency.
4. Scurvy – caused by lack of vitamin C.
5. Anemia – caused by lack of iron.

Teaching Methods

To deliver this lesson,‌ ⁤the teacher will⁤ adopt⁤ the following methods: Explanation,Discussion,Storytelling,Visual Aids,Question and Answer,Guided Discovery,Role-play,case Studies.

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: Asks pupils to name their favorite foods.
Pupils’ Activity: Pupils respond by naming foods.

step 2: Explanation of Food and Nutrition

Time: 10 mins
Teaching Skill: Explanation
Teacher’s Activity: Explains food and nutrition, using charts.
Pupils’ Activity: Observe charts and ask questions.

Step 3: Sources of Nutrition

Time: 10 mins
Teaching Skill: Discussion
Teacher’s activity: Shows pictures of food groups and discusses them.
Pupils’ Activity: Identify and classify foods shown.

Step 4: Nutritional Deficiencies

Time: 10 mins
Teaching Skill: Storytelling
Teacher’s Activity: Shares a story about a child with kwashiorkor.
Pupils’ Activity: Discuss the story and share insights.

Step 5: Note-Taking

Time: 5 mins
Teaching Skill: Explanation
Teacher’s Activity: Guides pupils to write down the lesson note.
Pupils’ Activity: Copy the notes into their notebooks.

Step 6: Evaluation/Review

Time: 5 mins
Teaching Skill: Questioning
Teacher’s activity: Asks evaluation questions to test understanding.
Pupils’ Activity: Answer questions based on the lesson.

Objective-aligned checks:

1. Define food and nutrition and list five sources of nutrition.
2. Identify and group foods based on their nutrient content.

Step 7: Conclusion

Time: 5 mins
Teaching Skill: Recap
Teacher’s Activity: Summarizes the importance of food and nutrition.
Pupils’ Activity: Listen and ask final questions.

Lesson Keywords

• food – Anything we eat or drink to stay alive and healthy.
• Nutrition – The process of taking in and using food for growth and energy.
• Kwashiorkor – A nutritional deficiency caused by protein deficiency.
• Rickets – A condition caused by a lack of vitamin D.
• Pellagra – A disease caused by niacin deficiency.
• Scurvy – A disease caused by lack of vitamin C.
• Anemia – A condition caused by lack of iron.

lesson Evaluation

To evaluate the learning, the teacher asks pupils to:

1. Define food and nutrition.
2. List five sources of nutrition.
3. Name three examples of nutritional deficiencies.
4. Explain one effect of nutritional deficiencies on health.
5. Share how proper nutrition benefits their family.

Assignment/Homework

1. List five local foods rich in nutrients.
2. Describe the symptoms of kwashiorkor.
3. Explain the importance of a balanced diet.

Differentiation

• For slower learners: Provide simplified definitions and focus on identifying common food sources.
• For advanced learners: Research and present on less common nutritional deficiencies and their global impact.
• For visual/auditory/kinesthetic learners: Use visual aids, discussions, and hands-on activities with food samples.

Note for Teachers

Ensure pupils actively participate during discussions and use real-life examples to explain concepts.Engage visual and tactile learners with the instructional materials. Happy teaching!