Class: Primary Three
Term: Second Term
Subject: Pre-vocational Studies
Curriculum Theme: Agricultural Science
Previous lesson: Uses of Vitamins and Minerals
Topic: Fatty and Oily Foods
Content/Learning Area: What are Fatty and Oily Foods?,Oily Foods,Fatty Foods,Importance of Including Oily and Fatty foods in Our Diet
Time Allocation: 40 minutes
Performance Objectives
By the end of the lesson,pupils should be able to:
- Cognitive Domain:
- Define oily and fatty foods.
- List examples of oily and fatty foods.
- Explain the importance of oily and fatty foods in a balanced diet.
- Affective Domain:
- Appreciate the importance of a balanced diet including oily and fatty foods.
- Psychomotor Domain:
- Identify oily and fatty foods from a given set of pictures.
- Social Domain:
1. Discuss the importance of making healthy food choices with peers. - 9 – years Basic Education Curriculum
- Abuja Educational Resource Center Scheme of Work
- NAPPS National unified Scheme of Work
- Online Information
- Relevant Textbooks
- Whiteboard or chart paper
- Markers or crayons
- Pictures of oily and fatty foods
- Relevant textbooks
- Fried foods
- Cooking oils
- Some snacks
- Groundnut oil
- Palm oil
- Vegetable oil
- Butter
- Cheese
- Fatty meats
- Some processed foods
- Margarine
- Cream cheese
- Energy Source: Fats are a major energy source for our bodies.
- Nutrient Absorption: Fats help our bodies absorb vitamins A, D, E, and K.
- Brain health: Healthy fats are important for brain function and advancement. Omega-3 fatty acids, found in oily fish like salmon and tuna, are especially good for the brain.
- Cell Structure: Fats are needed for healthy cells and hormone production.
- Insulation and protection: Fats help keep our bodies warm and protect our organs.
- Healthy Skin and Hair: Essential fatty acids contribute to healthy skin and hair.
- Hormone Production: Fats are essential for the production of various hormones in the body.
- Oily Foods – Foods with a high amount of oils or fats, often feeling greasy.
- Fatty Foods – Foods containing a lot of fats, which can be saturated or unsaturated.
- Nutrient Absorption – The process by which the body takes in and uses nutrients from food.
- Balanced Diet – A diet that contains the right proportions of all the necessary nutrients.
- Energy Source – A substance that provides the body with energy to perform activities.
- What is the difference between oily and fatty foods?
- Give two examples of oily foods and two examples of fatty foods.
- Why are some oily and fatty foods critically important for our health?
- List five oily and five fatty foods you have eaten recently.
- Explain why it is important to include some oily and fatty foods in your diet.
- For slower learners: Provide one-on-one assistance and simplified explanations.
- For advanced learners: Encourage them to research additional examples of oily and fatty foods and their nutritional value.
- For visual/auditory/kinesthetic learners: Use visual aids, verbal explanations, and hands-on activities to cater to different learning styles.
Reference Materials
Instructional Materials
To deliver this lesson, the teacher will use the following materials:
Rationale for the lesson
Understanding fatty and oily foods is crucial for developing healthy eating habits. This lesson provides a foundation for future lessons on nutrition and balanced diets, promoting lifelong healthy choices.
Prerequisite/Previous Knowledge
The teacher will start by asking pupils what thay ate for breakfast. The teacher will then guide a discussion about different types of food, leading into the topic of fatty and oily foods.
Lesson Content
what are Fatty and Oily Foods?
Fatty and oily foods are vital parts of a healthy diet, but it’s key to understand their differences and how they affect our bodies.
Oily Foods
Oily foods have a higher amount of oils or fats and often feel greasy. Examples are:
Fatty Foods
Fatty foods contain a lot of fats, which can be saturated or unsaturated. Examples are:
Importance of Including Oily and Fatty Foods in Our Diet
The importance of including oily and fatty foods in our diet are:
Teaching Methods
To deliver this lesson, the teacher will adopt the following methods: Discussion, Question and answer, Visual aids
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: Introduce the topic of fatty and oily foods. Ask pupils what they know about these types of foods.
Pupils’ Activity: Respond to the teacher’s questions and share their prior knowledge.
Step 2: Clarification of Key Concepts
Time: 10 minutes
Teaching Skill: Description
Teacher’s activity: Explain the difference between oily and fatty foods,giving clear examples.
Pupils’ Activity: Listen attentively and ask clarifying questions.
Step 3: Presentation/Guided Practice
Time: 10 minutes
Teaching Skill: Demonstration
Teacher’s Activity: Show pictures of oily and fatty foods and guide pupils in identifying them.
Pupils’ Activity: Participate in identifying the foods and ask questions.
Step 4: Autonomous Practice
Time: 5 minutes
Teaching Skill: Guided Practice
Teacher’s Activity: Provide a worksheet with pictures of foods for pupils to classify.
Pupils’ Activity: Complete the worksheet independently.
Step 5: Note-Taking
Time: 5 minutes
Teaching skill: Note-Taking
Teacher’s Activity: Guide pupils in taking notes on key concepts.
Pupils’ Activity: write down meaningful points in their notebooks.
Step 6: Evaluation/Review
Time: 5 minutes
Teaching Skill: Questioning
Teacher’s Activity: Ask review questions to assess understanding.
Pupils’ Activity: Answer the review questions.
Step 7: Conclusion
Time: 2 minutes
Teaching Skill: Closure
Teacher’s Activity: Summarize the key points and assign homework.
Pupils’ Activity: Listen to the summary and note the homework assignment.
Lesson Keywords
Lesson Evaluation
To evaluate the learning, the teacher asks pupils to:
Assignment/Homework
Differentiation
Note for teachers
Ensure to use real-life examples and visual aids to make the lesson engaging and relatable for the pupils. Emphasize the importance of moderation when consuming oily and fatty foods to maintain a balanced diet.
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