Lesson Note on Nutrition for Primary 3
This lesson for Primary 3 students introduces the concept of nutrition, explaining its meaning and the six classes of food: carbohydrates, proteins, fats, vitamins, minerals, and water. It also explores the functions of each food class and emphasizes the importance of balanced eating for healthy growth and development
Class: primary Three
Term: Third Term
Subject: Basic Science and Technology
Curriculum theme: Physical & Health Education
Previous Lesson: Care of the Body
Topic: Nutrition
Content/Learning Area: Meaning of Nutrition, Classes of Food and Their functions
Time Allocation: 40 minutes
Performance Objectives
By the end of the lesson, pupils should be able to:
- Cognitive Domain:
- Define nutrition.
- Identify the different classes of food.
- Explain the functions of each class of food.
- Psychomotor Domain:
- List examples of foods from each food group.
- Affective Domain:
- Appreciate the importance of balanced nutrition.
- Social Domain:
1. Discuss the importance of eating a variety of foods. - 9 – Years Basic Education Curriculum
- Abuja Educational Resource centre Scheme of Work
- NAPPS National Unified Scheme of Work
- Online Facts
- Relevant Textbooks
Reference Materials
Instructional Materials
To deliver this lesson, the teacher will use a whiteboard or chart, markers or chalk, and relevant pictures or flashcards of different food groups.
Rationale for the Lesson
Understanding nutrition is crucial for pupils’ health and well-being. This lesson provides a foundation for making healthy food choices, impacting their present and future health.
prerequisite/Previous Knowledge
The teacher will start by asking pupils what they ate for breakfast. This will lead into a discussion about the importance of food for energy and growth, setting the stage for the lesson on nutrition.
Lesson Content
Nutrition – Meaning Of Nutrition
Nutrition is the process of giving our bodies the essential foods and liquids needed for growth and health. Each meal should provide key nutrients.
Classes of Food and their Functions
- #### Carbohydrates
Carbohydrates are the primary source of energy for the body, fueling daily activities and bodily functions.
The following are examples of foods rich in carbohydrates:
- Bread
- Rice
- Pasta
- Potatoes
- Yam
- Maize
- #### Proteins
Proteins are essential for building and repairing tissues, supporting growth, and producing enzymes and hormones.
These include:
- Meat
- Fish
- Eggs
- Groundnuts
- #### Fats
Fats provide stored energy, insulate the body, and help absorb certain vitamins.
Examples are:
5.Lentils
- Butter
- Nuts
- Avocado
- Margarine
- Fatty Fish
Vitamins are organic compounds that regulate bodily functions, support the immune system, and help convert food into energy.
These include:
- Vitamin A
- Vitamin C
- Vitamin D
- Vitamin E
- Vitamin K
- B-complex vitamins
- #### Minerals
Minerals are inorganic substances that are essential for various bodily functions, including bone health, nerve function, and enzyme activity.Examples are:
- Calcium
- Iron
- Zinc
- Potassium
- Magnesium
- Sodium
- Nutrition – The process of providing or obtaining the food necessary for health and growth.
- Carbohydrates – Energy-giving foods.
- Proteins – Body-building foods.
- Fats – Provide stored energy and essential fatty acids.
- Vitamins – Essential for bodily functions and fighting diseases.
- Minerals – Crucial for bodily functions and disease prevention.
Water is essential for life, regulating body temperature, transporting nutrients, and removing waste. We need plenty of water daily.
teaching Methods
To deliver this lesson, the teacher will adopt the following methods: Clarification, Discussion, Question and Answer.
Instructional Procedures
To deliver this lesson,the teacher will adopt the following steps:
Step 1: Introduction
Time: 5 minutes
Teaching Skill: Questioning
Teacher’s Activity: Ask pupils what they ate for breakfast and why it is indeed indeed vital to eat.
Pupils’ Activity: Respond to the teacher’s questions.
Step 2: Explanation of Key Concepts
Time: 10 minutes
Teaching Skill: Explanation
Teacher’s Activity: Define nutrition and explain its importance.
Pupils’ Activity: Listen attentively and ask clarifying questions.
Step 3: Demonstration/Guided Practise
Time: 10 minutes
Teaching Skill: Demonstration
Teacher’s Activity: Show pictures/flashcards of different food groups and explain their functions.
Pupils’ Activity: Identify the food groups and their functions.
Step 4: Independent Practice
Time: 5 minutes
Teaching Skill: Guided Practice
Teacher’s Activity: Ask pupils to list examples of foods from each food group.Pupils’ Activity: List examples of foods from each food group.
Step 5: Note-Taking
Time: 5 minutes
Teaching Skill: Note-Taking
Teacher’s Activity: Guide pupils in taking notes on the key concepts.
Pupils’ Activity: Take notes on the key concepts.
Step 6: Evaluation/Review
Time: 5 minutes
Teaching Skill: questioning
Teacher’s Activity: Ask evaluation questions to assess understanding.
Pupils’ Activity: Answer the evaluation questions.
Step 7: Conclusion
Time: 5 minutes
Teaching skill: Summarizing
Teacher’s Activity: Summarize the key concepts of nutrition and emphasize the importance of eating a balanced diet for good health.
Pupils’ Activity: Listen attentively and ask questions for clarification.
Lesson Keywords
Lesson Evaluation
To evaluate the learning, the teacher asks pupils to:
- What is nutrition?
- Name the six classes of food.
- Give one function for each class of food.
- Why is water important?
Assignment/Homework
- List five foods from each food group.
- For slower learners: The teacher will provide one-on-one assistance and use simpler language.
- For advanced learners: The teacher will provide extension activities,such as researching different types of vitamins and minerals.
- For visual/auditory/kinesthetic learners: Use visual aids, auditory explanations, and hands-on activities to cater to different learning styles.
Differentiation
Note for Teachers
Ensure to use real-life examples and relatable scenarios to explain the importance of nutrition and the functions of each food group. Encourage pupils to share their own experiences with different foods and discuss how they feel after eating them.
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