Class: Senior Secondary School 2 (SS2 / SSS 2)
Term: Second Term
Week: 1
Age: 16 years
Duration: 45 minutes
Subject: Physical Education
Curriculum Theme: Health and Fitness
Previous Lesson: .
Topic: Nutrition
Subject Matter: Meaning of nutrition (process of taking in and using food for growth and energy), types of food, classes of food

Specific Objectives

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

Cognitive Domain:

Define nutrition.
Enumerate various types of food.
Classify different food items into their respective food classes.

Affective Domain:

Appreciate the importance of proper nutrition for health and physical performance.
Develop an interest in making healthy food choices.

Psychomotor Domain:

Identify food classes from given food samples.
Group various food items according to their nutritional classes.

Discuss with peers the role of nutrition in maintaining a healthy lifestyle.

Reference Materials

The following resources were used in planning this lesson:

Senior Secondary Schools Education Curriculum
State Unified Scheme of Work
Physical Education for Senior Secondary Schools, Book 2

Instructional Materials

The teacher will teach this lesson with the aid of:

Charts illustrating food groups
Posters showing examples of balanced diets
Textbooks on Physical Education
Actual food samples (e.g., yam, beans, groundnut oil, orange, egg)

Rationale for the Lesson

This lesson helps pupils understand how their bodies use food for energy, growth, and repair. It enables them to make informed choices about what they eat, which is important for their overall health and physical well-being.

Prerequisite/Previous Knowledge

Pupils are expected to have basic knowledge of different food items and their general importance in daily life.

Lesson Content/Board Summary

Nutrition

Meaning of Nutrition

Nutrition is the process by which living organisms take in and use food for growth, energy, and the maintenance of life. It involves ingestion, digestion, absorption, assimilation, and excretion.

Types of Food

Foods can be broadly categorized based on their processing and source:

Natural Foods: Foods consumed in their original or minimally processed state (e.g., fruits, vegetables, whole grains).
Processed Foods: Foods that have undergone changes from their natural state, often with added ingredients (e.g., canned foods, packaged snacks).
Whole Foods: Unprocessed and unrefined foods, or foods that have been processed as little as possible (e.g., whole wheat bread, brown rice).
Refined Foods: Foods that have had parts of their original nutrients removed during processing (e.g., white bread, white rice).

Classes of Food

Food is classified into six main classes based on their chemical composition and function in the body:

Carbohydrates: These are energy-giving foods. They are the body’s primary source of energy.
- Examples: Yam, rice, cassava, maize, bread, sugar, potatoes.
Proteins: These are body-building and repair foods. They are essential for growth, tissue repair, and enzyme production.
- Examples: Beans, eggs, meat, fish, milk, groundnuts, cheese.
Fats and Oils: These also provide energy and help in the absorption of fat-soluble vitamins. They provide concentrated energy and insulation.
- Examples: Groundnut oil, palm oil, butter, margarine, avocado, nuts.
Vitamins: These are protective foods. They are needed in small amounts for various bodily functions and to protect against diseases.
- Examples: Found in fruits (orange, mango), vegetables (spinach, carrot), liver.
Minerals: These are also protective foods. They are essential for bone formation, blood production, and nerve function.
- Examples: Calcium (milk, leafy greens), Iron (red meat, beans), Iodine (seafood, iodized salt).
Water: Water is essential for all bodily functions, including nutrient transport, temperature regulation, and waste removal.
- Examples: Drinking water, found in fruits and vegetables.

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 the foods they ate before coming to school. The teacher then relates their answers to the topic of nutrition.
Pupils’ Activity: Pupils respond by mentioning various food items they consumed. They listen attentively to the teacher’s introduction.
Learning Point: Pupils are introduced to the concept of nutrition and its relevance to their daily lives.

Step 2: Meaning of Nutrition

Time: 7 minutes
Teaching Skill: Explanation/Definition
Teacher’s Activity: The teacher defines nutrition as the process of taking in and using food for growth and energy, explaining the steps involved.
Pupils’ Activity: Pupils listen, take notes, and ask questions for clarification.
Learning Point: Pupils understand the definition and basic process of nutrition.

Step 3: Types of Food

Time: 7 minutes
Teaching Skill: Enumeration/Categorization
Teacher’s Activity: The teacher enumerates and briefly explains different types of food such as natural, processed, whole, and refined foods, using examples.
Pupils’ Activity: Pupils listen and note the various types of food and their examples.
Learning Point: Pupils learn about the different categories of food based on their state and processing.

Step 4: Classes of Food (Carbohydrates, Proteins)

Time: 7 minutes
Teaching Skill: Explanation/Classification
Teacher’s Activity: The teacher explains the first two classes of food: carbohydrates (energy-giving) and proteins (body-building), displaying relevant charts and food samples.
Pupils’ Activity: Pupils observe the charts and samples, identifying examples of carbohydrates and proteins.
Learning Point: Pupils understand the functions and examples of carbohydrates and proteins.

Step 5: Classes of Food (Fats & Oils, Vitamins, Minerals, Water)

Time: 7 minutes
Teaching Skill: Explanation/Classification
Teacher’s Activity: The teacher continues by explaining the remaining classes of food: fats and oils, vitamins, minerals, and water, highlighting their functions and showing samples or pictures.
Pupils’ Activity: Pupils pay attention, identify examples, and take notes on the functions of each food class.
Learning Point: Pupils learn about the functions and examples of fats and oils, vitamins, minerals, and water.

Step 6: Practical Identification of Food Classes

Time: 5 minutes
Teaching Skill: Demonstration/Practical Activity
Teacher’s Activity: The teacher displays various food samples and asks pupils to classify them into their respective food classes.
Pupils’ Activity: Pupils actively participate by identifying and grouping the food samples according to their classes.
Learning Point: Pupils gain practical experience in classifying food items.

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 is nutrition?
Mention three types of food.
List the six classes of food.
Give two examples of carbohydrate-rich foods.
Which class of food helps in body-building and repair?

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/Assignment
Teacher’s Activity: The teacher summarizes the key points of the lesson and gives pupils an assignment to list foods commonly eaten in their homes and classify them.
Pupils’ Activity: Pupils listen to the summary and copy the assignment.
Learning Point: Pupils consolidate their learning and prepare for further practice.

Lesson Keywords

Nutrition – The process of taking in and using food for growth and energy.
Carbohydrates – Energy-giving foods.
Proteins – Body-building and repair foods.
Fats and Oils – Provide concentrated energy and insulation.
Vitamins – Protective foods needed for various bodily functions.
Minerals – Protective foods essential for bone, blood, and nerve functions.
Water – Essential for all bodily functions.

Differentiation

For pupils who grasp concepts quickly, the teacher can ask them to research and present on the concept of a balanced diet. For pupils who need more support, the teacher can provide simplified charts and more direct guidance during the food classification activity.

Note for teachers using this lesson plan

Encourage pupils to bring real food samples from home for the practical identification activity to make the lesson more engaging and relatable. Emphasize the importance of choosing healthy options from each food class.