Class: Primary three
Term: Third Term
Subject: Pre-vocational Studies
Curriculum Theme: Agricultural Science
Previous Lesson: Balance Diet
Topic: Composition of a Balanced Diet
Content/Learning Area: What is a balanced Diet?, The Main Food Groups, Evaluation Questions
Time Allocation: 40 minutes

Performance Objectives

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

• Cognitive Domain:

1. List examples of foods from each food group that contribute to a balanced diet.
2. Affective Domain:
3. Appreciate the importance of including a variety of foods in their daily meals.
4. Social Domain:
5. Discuss in groups why a balanced diet is critically critically important for health.

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
• Markers or chalk
• Pictures of different food groups

Rationale for the Lesson

Understanding the composition of a balanced diet is crucial for pupils’ health and well-being, providing a foundation for making healthy food choices.

Prerequisite/Previous Knowledge

Pupils have prior knowledge of what a balanced diet is.

Lesson Content

What is a Balanced Diet?

A balanced diet provides the body with the right amount of nutrients from different food groups, fueling the body to function effectively.

The Main Food Groups

These are the essential categories of food that provide different nutrients necessary for a healthy body:

Fruits

Fruits are rich in vitamins, minerals, and fiber, providing energy and promoting good health. Examples are:

1. Apples
2. Bananas
3. Oranges
4. Mangoes
5. Strawberries
6. Pawpaw
7. Pineapple

Vegetables

Vegetables are packed with vitamins,minerals,and fiber,protecting against illness and supporting healthy digestion. Examples are:

1. Carrots
2. broccoli
3. Spinach
4. Tomatoes
5. Lettuce
6. Okra
7. Green beans

Proteins

proteins are essential for building and repairing the body, supporting growth and progress. Examples are:

1. Chicken
2. Fish
3. Beans
4. Eggs
5. Nuts
6. beef
7. Turkey

Grains

Grains provide energy, fiber, vitamins, and minerals, supporting overall health and vitality. Examples are:

1. rice
2. Bread
3. Pasta
4. Oats
5. Corn
6. Millet
7. Sorghum

Dairy

Dairy products are rich in calcium, protein, and vitamin D, essential for strong bones and teeth. Examples are:

1. Milk
2. Cheese
3. Yogurt
4. Ice cream
5. Butter
6. Custard
7. Dairy products are a vital part of a balanced diet.

Teaching Methods

To deliver this lesson,‌ ⁤the teacher will⁤ adopt⁤ the following methods: Discussion, Question and answer, Group work

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: Review the previous lesson on balanced diets, asking pupils to recall what a balanced diet is.
Pupils’ Activity: Respond to the teacher’s questions and share their understanding of balanced diets.

Step 2: Explanation of Key concepts

Time: 10 minutes
Teaching Skill: Explaining
Teacher’s Activity: Explain the concept of a balanced diet as a puzzle with different food groups.
Pupils’ Activity: Listen attentively and ask clarifying questions.

Step 3: Food Group Examples

Time: 10 minutes
Teaching Skill: Demonstrating
Teacher’s Activity: Show pictures of different food groups and discuss examples of foods from each group.
Pupils’ Activity: Identify the food groups and list examples of foods.

Step 4: Self-Reliant Practice

Time: 5 minutes
Teaching Skill: Monitoring
Teacher’s Activity: Guide pupils as they work individually to answer evaluation questions.
Pupils’ Activity: Answer evaluation questions independently.

Step 5: Note-Taking

Time: 5 minutes
Teaching Skill: Note-taking
Teacher’s Activity: Guide pupils in summarizing key points of the lesson.
Pupils’ Activity: Take notes on the main points of the lesson.

Step 6: Evaluation/review

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

Step 7: Conclusion

Time: 5 minutes
Teaching Skill: Summarizing
Teacher’s Activity: Summarize the main points and emphasize the importance of eating a balanced diet for good health. Assign homework, asking pupils to create a balanced meal plan for one day.
Pupils’ Activity: Listen to the summary and note the homework assignment.

Lesson Keywords

• Balanced Diet – A diet that contains the proper proportions of carbohydrates, fats, proteins, vitamins, minerals, and water to nourish the body adequately.
• Food Groups – categories of foods that share similar nutritional properties.
• Nutrients – Substances that provide nourishment essential for growth and the maintenance of life.
• Vitamins – Organic compounds that are essential in small quantities for normal metabolic function.
• minerals – Inorganic substances needed by the body for various functions, such as building bones and teeth.

Lesson evaluation

To evaluate the learning, the teacher asks pupils to:

1. Name one food from each of the five food groups.
2. Why do we need to eat vegetables?
3. What food group does cheese belong to?
4. what are some benefits of eating a balanced diet?
5. Why is it critically important to eat different foods from different food groups?

Assignment/Homework

1. Create a balanced meal plan for one day, including foods from each of the five food groups.
2. List three benefits of eating a balanced diet regularly.
3. Research and write down five different types of fruits and vegetables available in Nigeria.

Differentiation

• For slower learners: Provide one-on-one assistance and simplified explanations.
• For advanced learners: Encourage them to research additional food sources within each food group.
• For visual/auditory/kinesthetic learners: Use visual aids, discussions, and hands-on activities to cater to different learning styles.

Note for Teachers

Ensure to use local examples of food items when explaining the food groups to enhance pupils’ understanding and relevance.Encourage pupils to share their own experiences with different foods to make the lesson more engaging.