Class: Primary one
Term: Third Term
Subject: National Values Education
Curriculum Theme: Social Studies
Previous Lesson: Risk Factors In Food II
Topic: Risk Factors In Food
Content/Learning Area: Identifying risk factors in food distribution and readiness, showing concern for eating safely prepared and distributed food, Discussing the importance of safe food practices wiht peers
Time Allocation: 40 minutes

Performance Objectives

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

cognitive domain:

1. Identify at least five risk factors in food preparation and distribution.
2.Explain the importance of safe food handling practices.

Psychomotor Domain:

1. Demonstrate proper handwashing techniques before handling food.
2. Show how to properly store food to prevent contamination.

Affective domain:

1. Show concern for eating safely prepared and distributed food.
2. Express the importance of safe food practices to peers.

Social Domain:

1. Discuss safe food practices with peers.
2. Cooperate in group activities related to food safety.

Reference Materials

9 – Years Basic Education Curriculum
abuja Educational Resource center Scheme of Work
NAPPS National Unified Scheme of Work
Online Facts
Relevant Textbooks

Instructional Materials

To deliver this lesson, the teacher will use the following materials:

Whiteboard or chart paper
Markers or crayons
pictures illustrating safe and unsafe food handling practices

Rationale for the Lesson

This lesson is crucial for pupils’ health and well-being. Understanding food safety practices helps prevent foodborne illnesses and promotes healthy eating habits, impacting their lives positively.

Prerequisite/Previous Knowledge

Pupils have basic knowledge of food and hygiene.

lesson Content

Risk Factors In Food

A risk factor is anything that can make food unsafe to eat.
Examples are:

Dirty cooking utensils
Unwashed hands
Improper storage temperatures
Contaminated water
Food exposed to insects and pests
Use of expired ingredients
Cross-contamination between raw and cooked foods

Ways of Correcting Risk factors In Food Distribution and Preparation

To correct these risks, always follow safety guidelines.
These include:

Wash hands before handling food
Use clean cooking utensils
Store food at the correct temperatures
Use clean,safe water for cooking
Cover food to protect it from insects and pests
Ensure proper disposal of waste to prevent contamination
Regularly clean and sanitize food preparation areas

Teaching Methods

To deliver this lesson,‌ ⁤the teacher will⁤ adopt⁤ the following methods: Discussion, Question and Answer, Exhibition.

instructional Procedures

To deliver this lesson, the teacher will adopt the following steps:

Step 1: Introduction

Time: 5 minutes
Teaching Skill: Set Induction
TeacherS Activity: Ask pupils what they ate for breakfast and initiate a discussion about food safety.
Pupils’ Activity: Respond to teacher’s questions and participate in the discussion.

Step 2: Description of Key Concepts

Time: 10 minutes
Teaching Skill: Explaining
Teacher’s Activity: Define “risk factor” and explain various risk factors in food preparation and distribution using visuals.
Pupils’ Activity: Listen attentively and ask clarifying questions.

Step 3: Demonstration/Guided practice

Time: 10 minutes
Teaching Skill: Demonstrating
Teacher’s Activity: demonstrate proper handwashing and safe food storage techniques.
Pupils’ Activity: Observe the demonstration and practice the techniques under teacher’s guidance.

Step 4: Independent practice

Time: 5 minutes
teaching Skill: Monitoring
Teacher’s Activity: Supervise pupils as they practice safe food handling techniques individually or in small groups.
Pupils’ Activity: Practice safe food handling techniques independently.

Step 5: Note-Taking

Time: 5 minutes
Teaching skill: Note-taking
Teacher’s Activity: Guide pupils in taking notes on key concepts and steps for safe food handling.
Pupils’ Activity: Take notes on key concepts and steps for safe food handling.

Step 6: Evaluation/Review

Time: 5 minutes
Teaching Skill: Questioning
Teacher’s Activity: Ask evaluation questions to assess pupils’ understanding.
Pupils’ Activity: Answer evaluation questions.

Objective-aligned checks:

Identify at least five risk factors in food preparation and distribution.
Explain the importance of safe food handling practices.
Demonstrate proper handwashing techniques before handling food.

Step 7: Conclusion

Time: 2 minutes
Teaching Skill: Summarizing
Teacher’s Activity: Summarize the key points about risk factors in food and safe food handling practices.
Pupils’ Activity: Listen to the summary and ask any remaining questions.

lesson Keywords

Risk Factor – Anything that can make food unsafe to eat.
Contamination – The presence of harmful substances or microorganisms in food.
Hygiene – Practices that promote cleanliness and health.
Foodborne Illness – Sickness caused by consuming contaminated food.
Preservation – Methods used to keep food safe and edible for longer periods.

Lesson Evaluation

To evaluate the learning, the teacher asks pupils to:

Name three risk factors in food preparation.
Why is handwashing before handling food vital?
How can we protect food from insects?
What are some ways to prevent foodborne illnesses?
How can we ensure food is stored safely?

Assignment/Homework

List five ways to ensure food safety at home.
Draw pictures illustrating safe and unsafe food handling practices.
Ask yoru parents about how they keep food safe and share with the class next lesson.

differentiation

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

Note for Teachers

Ensure to use real-life examples and relatable scenarios to make the lesson engaging and practical for the pupils. Emphasize the importance of food safety for their health and well-being.