Food and food nutrients for SS 1

Class: SS 1
Term: First Term
Week: 6
Age: 15 years
Duration: 60 minutes
Subject: Food and Nutrition
Curriculum Theme: Food Nutrients for Healthy Living
Focal competence: identifying the sources and functions of food nutrients
Key competencies/values: Communication; Collaboration; ICT and Digital Competencies; Digital Competencies
Skills:

• Selecting appropriate foods based on their nutrient content
• Identifying diet-related diseases and how to prevent them

Previous Lesson: Careers in Food and Nutrition
Topic: Concept Of Food Nutrients
Subject Matter: Meaning of food and food nutrients

Specific Objectives

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

Cognitive Domain

• Define food and food nutrients.
• Explain the importance of food and food nutrients.
• Identify the various classes of food nutrients.

Affective Domain

• Appreciate the role of different nutrients in maintaining health.
• Show interest in learning about healthy eating habits.

Psychomotor Domain

• Select appropriate food samples based on their nutrient content.
• Demonstrate basic food hygiene practices.

Social Domain

• Collaborate effectively in group discussions on food and nutrients.
• Communicate ideas about healthy eating to peers.

Reference Materials

The following resources were used in planning this lesson:

• 2025 New Revised Senior Secondary Education Curriculum (SSEC)
• Relevant State Unified Scheme of Work
• The HeadTeacher Scheme of work For The New Revised Senior Secondary Education Curriculum (SSEC)
• A suitable Food and Nutrition textbook for SS 1

Instructional Materials

The teacher will teach this lesson with the aid of:

• Chart showing classes of food nutrients
• Real food samples (vegetables, cereal grains, legumes, fruits)
• Pictures of various food items
• Video clips on the functions of food nutrients
• Posters showing deficiency disorders (e.g., kwashiorkor, goiter)

Rationale for the Lesson

Understanding food and food nutrients is foundational to making informed dietary choices and promoting good health. This lesson equips students with essential knowledge about what constitutes a healthy diet and how different nutrients contribute to bodily functions. It helps them prevent diet-related diseases and appreciate the importance of food hygiene.

Prerequisite/Previous Knowledge

Students should have a basic understanding of common food items and their general importance from their Junior Secondary School (JSS) studies.

Lesson Content/Board Summary

Concept of Food Nutrients

Meaning of Food

Food refers to any edible substance, usually of plant or animal origin, that when eaten, provides nourishment to the body. It is essential for growth, energy, repair of worn-out tissues, and protection against diseases. Proper food hygiene, including washing hands before handling food and cooking thoroughly, is crucial to prevent foodborne illnesses.

Meaning of Food Nutrients

Food nutrients are the chemical substances present in food that are required by the body to perform various functions. These substances are vital for growth, energy production, maintenance of body processes, and repair of tissues. Without adequate nutrients, the body cannot function properly, leading to various health problems.

Classes of Food Nutrients

Food nutrients are broadly classified into six main classes, each with specific roles in the body:

Carbohydrates

Carbohydrates are the body’s primary source of energy. They are organic compounds made of carbon, hydrogen, and oxygen. They are essential for fueling daily activities and brain function.

1. Sources: Practical household examples include yam, rice, maize, bread, pasta, potatoes, cassava, plantain, and sugar.
2. Health Relevance: Provide quick energy. Lack of carbohydrates can lead to fatigue and weight loss. Excess can lead to weight gain.

Proteins

Proteins are essential for growth, repair of worn-out tissues, and building new cells. They are complex organic compounds made up of amino acids.

1. Sources: Practical household examples include beans, groundnuts, meat, fish, eggs, milk, cheese, and soya beans.
2. Health Relevance: Crucial for muscle development, immune function, and enzyme production. Deficiency can cause stunted growth (e.g., kwashiorkor) and poor wound healing.

Fats and Oils

Fats and oils provide a concentrated source of energy, insulate the body, and protect vital organs. They also help in the absorption of fat-soluble vitamins.

1. Sources: Practical household examples include palm oil, groundnut oil, butter, margarine, avocado, nuts, and fatty meats.
2. Health Relevance: Provide long-term energy and aid in vitamin absorption. Excessive intake can lead to obesity and heart disease.

Vitamins

Vitamins are organic compounds required in small quantities for various metabolic processes and overall health. They do not provide energy but are crucial for regulating body functions.

1. Sources: Practical household examples include fruits (oranges, mangoes), vegetables (spinach, carrots), milk, and liver.
2. Health Relevance: Essential for vision, immune system, bone health, and preventing deficiency diseases (e.g., Vitamin C deficiency causes scurvy, Vitamin A deficiency causes night blindness).

Minerals

Minerals are inorganic substances required by the body for bone formation, nerve function, fluid balance, and other essential processes.

1. Sources: Practical household examples include salt (iodine), milk (calcium), leafy green vegetables (iron), and fish.
2. Health Relevance: Important for strong bones and teeth (calcium), blood formation (iron), and proper thyroid function (iodine, deficiency causes goiter).

Water

Water is the most abundant nutrient in the body and is vital for virtually all bodily functions. It regulates body temperature, transports nutrients, lubricates joints, and helps remove waste products.

1. Sources: Drinking water, fruits, vegetables, and beverages.
2. Health Relevance: Prevents dehydration, aids digestion, and maintains blood volume. Essential for survival.

Teaching Methods/Instructional Techniques

Discussion, Demonstration, Guided Practice, Question and Answer, Explanation, Observation, Group Work, Video Presentation.

Instructional Procedures

Step 1: Introduction

Time: 5 minutes

Teaching Skill: Questioning/Engagement

Teacher’s Activity: The teacher greets the students and asks them to mention some foods they ate before coming to school and why they eat food. The teacher then introduces the topic: “Concept of Food Nutrients.”

Pupils’ Activity: Pupils respond by mentioning various food items and stating reasons like “to get energy” or “to grow.”

Learning Point: Prior knowledge activation

Step 2: Meaning of Food

Time: 10 minutes

Teaching Skill: Explanation/Discussion

Teacher’s Activity: The teacher guides students to brainstorm in groups on the meaning of food, then provides a clear definition, highlighting its importance for energy, growth, and body repair. The teacher also briefly mentions the importance of food hygiene.

Pupils’ Activity: Students discuss in groups, share their ideas, and listen attentively to the teacher’s explanation.

Learning Point: Definition of food

Step 3: Meaning of Food Nutrients

Time: 10 minutes

Teaching Skill: Explanation/Clarification

Teacher’s Activity: The teacher further explains that food contains specific chemical substances called nutrients. The teacher defines food nutrients and explains their general functions in the body, using simple language.

Pupils’ Activity: Students listen and ask questions for clarification.

Learning Point: Definition of food nutrients

Step 4: Identifying Classes of Food Nutrients

Time: 10 minutes

Teaching Skill: Demonstration/Identification

Teacher’s Activity: The teacher presents the chart showing classes of food nutrients and uses real food samples/pictures to illustrate each class (e.g., yam for carbohydrates, beans for protein). The teacher lists the six main classes on the board.

Pupils’ Activity: Students observe the chart and food samples, identify different classes of food, and copy the classes into their notebooks.

Learning Point: Classes of food nutrients

Step 5: Functions and Examples of Carbohydrates and Proteins

Time: 5 minutes

Teaching Skill: Explanation/Examples

Teacher’s Activity: The teacher explains the specific functions of carbohydrates (energy) and proteins (growth, repair) and provides practical household examples for each, linking them to the food samples shown earlier.

Pupils’ Activity: Students listen, take notes, and identify examples from their daily meals.

Learning Point: Carbohydrate and protein functions

Step 6: Functions and Examples of Fats, Vitamins, Minerals, and Water

Time: 5 minutes

Teaching Skill: Video Presentation/Discussion

Teacher’s Activity: The teacher plays short video clips illustrating the functions of fats and oils, vitamins, minerals, and water in the body. After the video, the teacher discusses their roles and provides practical household examples for each, also showing posters of deficiency disorders where relevant.

Pupils’ Activity: Students watch the video clips, participate in discussions, and identify examples of these nutrients in their diet.

Learning Point: Other nutrient functions

Step 7: Evaluation/Review

Time: 5 minutes

Teaching Skill: Questioning/Assessment

Teacher’s Activity: The teacher evaluates the learning by asking the following questions:

1. What is food?
2. Define food nutrients.
3. Mention three classes of food nutrients.
4. Give one example of a food rich in protein.

Pupils’ Activity: Pupils answer orally and in writing.

Learning Point: Food nutrient understanding

Step 8: Note-Taking

Time: 10 minutes

Teaching Skill: Guided Writing

Teacher’s Activity: The teacher guides pupils/students to copy the essential Board Summary notes on the meaning of food, food nutrients, and their classes into their notebooks.

Pupils’ Activity: Pupils/students copy the notes carefully into their notebooks.

Learning Point: Note-taking skills development

Step 9: Conclusion

Time: 5 minutes

Teaching Skill: Summarisation

Teacher’s Activity: The teacher summarises the lesson by reiterating the importance of eating a balanced diet containing all classes of food nutrients for good health and growth. The teacher encourages students to apply this knowledge in their daily food choices.

Pupils’ Activity: Pupils listen and ask any final questions.

Learning Point: Lesson consolidation

Continuous Assessment/Further Study

Type: Homework

Instruction: Answer the following questions in your notebook:

1. List the six classes of food nutrients and give two practical household examples for each.
2. Explain why water is considered an essential nutrient.
3. Research and write a short paragraph on one deficiency disorder caused by a lack of a specific nutrient, and how it can be prevented.

Lesson Keywords

• Food – Any edible substance that provides nourishment to the body.
• Nutrients – Chemical substances in food vital for growth, energy, and body functions.
• Carbohydrates – Primary energy-giving nutrients.
• Proteins – Nutrients essential for growth and repair of tissues.
• Fats and Oils – Concentrated energy sources and body insulators.
• Vitamins – Organic compounds regulating body processes.
• Minerals – Inorganic substances for bone formation and other functions.
• Water – Essential for all bodily functions and hydration.

Differentiation

For students who grasp concepts quickly, encourage them to research specific micronutrients (e.g., Vitamin D, Calcium) and their roles. For students needing more support, provide simplified charts or flashcards with pictures of foods and their main nutrient class, and allow them to work in pairs to identify examples.

Suggested Lesson Videos

For relevant educational videos, search on YouTube for: classes of food nutrients for SS1 nigeria