Food Nutrients, Sources and Deficiency Diseases for SS 1

Class: SS 1
Term: First Term
Week: 10
Age: 15 years
Duration: 60 minutes
Subject: Home Management
Curriculum Theme: Feeding the Family
Focal competence: Identifying nutritional deficiencies or imbalances in a diet and develop solutions to correct them
Key competencies/values: Communication; Leadership
Skills:

• Identifying nutritional deficiencies or imbalances in a diet and develop solutions to correct them

Previous Lesson: Decision Making, Family Conflicts and Ways to Resolve Them
Topic: Food Nutrients
Subject Matter: Meaning of Food Nutrients, Nutrients, Sources of different food nutrients, Deficiency diseases of food nutrients, Ways/methods of retaining food nutrients

Specific Objectives

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

Cognitive Domain

• Define nutrients in the body.
• Explain the importance of nutrients in the body.
• Explain specific classes and functions of each nutrient class in the body.
• Identify the six main classes of nutrients and their sources in common foods.
• Identify the sources of different food nutrients.
• Identify nutritional deficiencies or imbalances in a diet.
• Compare the nutritional value of different foods within the same food group (e.g., whole grains vs. refined grains).
• Analyse a given meal plan to determine if it is balanced and meets the body’s nutritional needs.

Affective Domain

• Appreciate the importance of a balanced diet for overall health.
• Show concern for preventing nutrient deficiency diseases.

Psychomotor Domain

• Sort foods into groups based on their primary nutrients.
• Develop solutions to correct nutritional deficiencies or imbalances in a diet.

Social Domain

• Collaborate effectively in groups to discuss nutrient-related topics.
• Communicate findings on nutrient sources and deficiencies clearly.

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)
• Home Management for Senior Secondary Schools Textbook 1

Instructional Materials

The teacher will teach this lesson with the aid of:

• Charts showing classes of food
• Charts that categorize foods by nutrient content (e.g., carbohydrates, proteins, vitamins)
• Visual diagrams of the human body to show how different nutrients are used and where they are absorbed
• Worksheets for students to practice identifying nutrients in a given meal
• Examples of common Nigerian foods (e.g., yam, rice, beans, vegetables, fruits, fish, meat)

Rationale for the Lesson

This lesson is important because it provides students with foundational knowledge about food nutrients, which is essential for making informed dietary choices. Understanding nutrients helps students plan balanced meals, prevent deficiency diseases, and promote overall health and well-being in their families and communities. It also equips them with practical skills to identify and address nutritional imbalances.

Prerequisite/Previous Knowledge

Students should have basic knowledge of different types of food and their general importance from their Junior Secondary School Home Economics classes.

Lesson Content/Board Summary

Food Nutrients

Meaning of Food Nutrients

Food nutrients are chemical substances found in food that are essential for the growth, maintenance, and repair of the body, as well as for providing energy and regulating bodily processes.

Nutrients

Meaning of Nutrients

Nutrients are components in food that an organism needs to survive and grow. They are absorbed by the body and used for various physiological functions.

Importance of Nutrients

Nutrients are important for:

1. Energy Production: Carbohydrates and fats provide the body with energy for daily activities.
2. Growth and Development: Proteins are crucial for building and repairing tissues, muscles, and organs.
3. Maintenance and Repair: Nutrients help to repair damaged cells and tissues throughout the body.
4. Regulation of Body Processes: Vitamins and minerals regulate various bodily functions, such as metabolism, immune response, and nerve function.
5. Disease Prevention: A balanced intake of nutrients strengthens the immune system and helps prevent many chronic diseases.

Classes of Nutrients

There are six main classes of nutrients required by the human body:

1. Carbohydrates: These are the body’s primary source of energy.
2. Proteins: Essential for growth, repair, and maintenance of body tissues.
3. Fats (Lipids): Provide concentrated energy, insulate the body, and protect organs.
4. Vitamins: Organic compounds needed in small quantities for various metabolic functions.
5. Minerals: Inorganic elements required for bone formation, nerve function, and fluid balance.
6. Water: Crucial for hydration, nutrient transport, temperature regulation, and waste removal.

Functions of Each Nutrient Class

1. Carbohydrates:
   1. Provide immediate energy for physical activities and brain function.
   2. Spare protein from being used for energy.
   3. Aid in fat metabolism.
2. Proteins:
   1. Build and repair body tissues (muscles, skin, hair, nails).
   2. Form enzymes, hormones, and antibodies.
   3. Transport nutrients and oxygen.
   4. Can provide energy if carbohydrate and fat intake is insufficient.
3. Fats (Lipids):
   1. Provide a concentrated source of energy.
   2. Insulate the body and protect vital organs.
   3. Aid in the absorption of fat-soluble vitamins (A, D, E, K).
   4. Are components of cell membranes.
4. Vitamins:
   1. Vitamin A: Good vision, healthy skin, immune function.
   2. Vitamin B Complex (e.g., B1, B2, B3, B6, B12, Folate): Energy metabolism, nerve function, red blood cell formation.
   3. Vitamin C: Immune function, collagen formation, antioxidant.
   4. Vitamin D: Calcium absorption, bone health.
   5. Vitamin E: Antioxidant, protects cell membranes.
   6. Vitamin K: Blood clotting, bone health.
5. Minerals:
   1. Calcium: Strong bones and teeth, muscle contraction, nerve function.
   2. Iron: Oxygen transport in blood (component of haemoglobin).
   3. Sodium and Potassium: Fluid balance, nerve impulses, muscle function.
   4. Iodine: Thyroid hormone production, metabolism.
   5. Zinc: Immune function, wound healing, growth.
6. Water:
   1. Transports nutrients and oxygen to cells.
   2. Removes waste products from the body.
   3. Regulates body temperature.
   4. Lubricates joints and protects tissues.

Sources of Different Food Nutrients

Different foods provide various nutrients:

1. Carbohydrates:
   1. Starches: Yam, cassava, rice, maize, millet, potatoes, bread, pasta.
   2. Sugars: Fruits (mango, banana, orange), honey, sugar cane, sweet potatoes.
2. Proteins:
   1. Animal Sources: Meat (beef, chicken, goat), fish, eggs, milk, cheese.
   2. Plant Sources: Beans, groundnuts, soybeans, lentils, nuts, seeds.
3. Fats (Lipids):
   1. Animal Sources: Butter, lard, fatty meats, fish oil.
   2. Plant Sources: Vegetable oils (palm oil, groundnut oil, sunflower oil), avocado, nuts, seeds.
4. Vitamins:
   1. Vitamin A: Carrots, pumpkin, sweet potato, green leafy vegetables (ugu, spinach), liver, eggs.
   2. Vitamin B Complex: Whole grains, legumes, meat, eggs, green leafy vegetables.
   3. Vitamin C: Citrus fruits (orange, lemon), guava, tomatoes, bell peppers, leafy greens.
   4. Vitamin D: Sunlight exposure, fatty fish, fortified milk.
   5. Vitamin E: Vegetable oils, nuts, seeds, green leafy vegetables.
   6. Vitamin K: Green leafy vegetables (kale, spinach), broccoli.
5. Minerals:
   1. Calcium: Milk, cheese, yogurt, green leafy vegetables (e.g., ‘efo’), fortified cereals.
   2. Iron: Red meat, liver, beans, green leafy vegetables, fortified cereals.
   3. Iodine: Iodised salt, seafood.
   4. Zinc: Meat, poultry, beans, nuts, whole grains.
   5. Sodium & Potassium: Fruits, vegetables, whole grains, salt (in moderation).
6. Water:
   1. Drinking water, fruits (watermelon, cucumber), vegetables, soups, beverages.

Deficiency Diseases of Food Nutrients

A deficiency disease occurs when the body does not get enough of a specific nutrient. Common deficiency diseases include:

1. Protein-Energy Malnutrition (PEM):
   1. Kwashiorkor: Caused by severe protein deficiency, leading to swollen belly, stunted growth, and skin changes.
   2. Marasmus: Caused by severe deficiency of both protein and calories, resulting in extreme thinness and muscle wasting.
2. Iron Deficiency Anaemia:
   1. Caused by insufficient iron, leading to fatigue, weakness, pale skin, and shortness of breath.
3. Vitamin A Deficiency:
   1. Can cause night blindness, dry eyes, and increased susceptibility to infections.
4. Iodine Deficiency:
   1. Leads to goitre (enlarged thyroid gland) and impaired cognitive development, especially in children.
5. Vitamin C Deficiency (Scurvy):
   1. Causes bleeding gums, fatigue, joint pain, and poor wound healing.
6. Vitamin D Deficiency (Rickets in children, Osteomalacia in adults):
   1. Results in soft and weak bones, leading to bone deformities.
7. Calcium Deficiency:
   1. Contributes to osteoporosis (brittle bones) and impaired muscle and nerve function.

Ways/Methods of Retaining Food Nutrients

To maximise nutrient retention during food preparation and storage:

1. Wash vegetables and fruits before cutting: Washing after cutting can leach out water-soluble vitamins.
2. Cut vegetables into larger pieces: This reduces the surface area exposed to air and water, minimising nutrient loss.
3. Cook with minimal water: Steaming, stir-frying, or microwaving are preferred over boiling, as many water-soluble vitamins (B vitamins, Vitamin C) can dissolve into cooking water.
4. Cook for shorter durations: Overcooking destroys heat-sensitive vitamins. Cook vegetables until just tender-crisp.
5. Use cooking water: If boiling, use the nutrient-rich cooking water for soups or sauces.
6. Store foods properly: Keep fruits and vegetables in cool, dark places or refrigerate to slow down nutrient degradation.
7. Eat fresh produce promptly: Nutrients degrade over time, so consume fresh foods as soon as possible.
8. Avoid peeling unnecessarily: Many nutrients, especially fibre and some vitamins, are concentrated in or just beneath the skin of fruits and vegetables.

Teaching Methods/Instructional Techniques

Discussion, Explanation, Question and Answer, Group Work, Demonstration, Guided Practice, Visual Aids.

Instructional Procedures

Step 1: Introduction

Time: 5 minutes

Teaching Skill: Activating Prior Knowledge

Teacher’s Activity: The teacher greets the students and asks them to name some of their favourite foods and explain why they like them. The teacher then asks what makes food important for the body.

Pupils’ Activity: Students respond by naming foods and discussing the general importance of food for energy and growth.

Learning Point: Importance of food

Step 2: Meaning and Importance of Nutrients

Time: 10 minutes

Teaching Skill: Explanation/Discussion

Teacher’s Activity: The teacher introduces the topic “Food Nutrients” and defines food nutrients and nutrients. The teacher guides students in a group discussion on the importance of nutrients in the body, linking it to their previous responses.

Pupils’ Activity: Students define nutrients and discuss their importance for energy, growth, and body regulation.

Learning Point: Nutrient meaning and importance

Step 3: Classes and Functions of Nutrients

Time: 10 minutes

Teaching Skill: Categorisation/Explanation

Teacher’s Activity: The teacher uses charts to introduce the six main classes of nutrients (carbohydrates, proteins, fats, vitamins, minerals, water). For each class, the teacher explains its primary functions in the body.

Pupils’ Activity: Students identify the six classes of nutrients and listen attentively to their functions.

Learning Point: Nutrient classes and functions

Step 4: Sources of Food Nutrients

Time: 10 minutes

Teaching Skill: Identification/Demonstration

Teacher’s Activity: The teacher displays charts categorising foods by nutrient content and shows examples of common Nigerian foods. The teacher guides students in groups to identify the sources of different food nutrients from the charts and food examples.

Pupils’ Activity: Students identify and sort foods into groups based on their primary nutrient content, discussing common sources.

Learning Point: Sources of food nutrients

Step 5: Deficiency Diseases

Time: 5 minutes

Teaching Skill: Explanation/Visualisation

Teacher’s Activity: The teacher explains what deficiency diseases are and discusses common examples like Kwashiorkor, Marasmus, Anaemia, and Night Blindness, linking them to specific nutrient deficiencies. Visual diagrams of affected individuals may be used.

Pupils’ Activity: Students identify various deficiency diseases and the nutrients whose lack causes them.

Learning Point: Nutrient deficiency diseases

Step 6: Retaining Food Nutrients

Time: 5 minutes

Teaching Skill: Practical Application

Teacher’s Activity: The teacher explains practical ways/methods of retaining food nutrients during preparation and storage, such as proper washing, minimal cooking water, and short cooking times. The teacher asks students to suggest other methods.

Pupils’ Activity: Students discuss and suggest methods for retaining food nutrients.

Learning Point: Nutrient retention methods

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. Define food nutrients.
2. State three importance of nutrients in the body.
3. Name three classes of nutrients and a source for each.
4. Mention two deficiency diseases and the nutrient responsible for each.
5. Suggest two ways to retain nutrients when cooking vegetables.

Pupils’ Activity: Pupils answer orally and in writing.

Learning Point: Understanding food nutrients

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 food nutrients, their sources, and deficiency diseases into their notebooks.

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

Learning Point: Recording lesson notes

Step 9: Conclusion

Time: 5 minutes

Teaching Skill: Reinforcement

Teacher’s Activity: The teacher summarises the key points of the lesson, reiterating the importance of a balanced diet for good health and preventing deficiency diseases. The teacher encourages students to apply this knowledge in their daily food choices.

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

Learning Point: Consolidating nutrient knowledge

Continuous Assessment/Further Study

Type: Homework/Project

Instruction: Answer the following questions and complete the activity:

1. List the six classes of nutrients and give two examples of food sources for each class.
2. Explain how a diet lacking in Vitamin C can affect the body.
3. Imagine you are planning a meal for a family. Create a simple meal plan for breakfast, lunch, and dinner, ensuring it includes foods from at least four different nutrient classes. State the main nutrient provided by each food item.
4. Research and write a short paragraph on one common nutritional deficiency disease prevalent in Nigeria, its causes, symptoms, and prevention.

Lesson Keywords

• Nutrients – Chemical substances in food essential for body functions.
• Carbohydrates – Primary energy source.
• Proteins – For growth and repair of tissues.
• Fats – Concentrated energy, insulation.
• Vitamins – Regulate body processes.
• Minerals – For bones, nerves, fluid balance.
• Deficiency Disease – Illness caused by lack of a specific nutrient.
• Kwashiorkor – Protein deficiency disease.
• Anaemia – Iron deficiency disease.

Differentiation

For students who need support: Provide simplified charts with fewer food examples and focus on identifying the three macronutrients (carbohydrates, proteins, fats) and their primary sources. Pair them with stronger students for group activities. Provide a pre-filled template for the meal planning activity.

For students who need extension: Challenge them to research less common micronutrients and their functions or to analyse a complex meal plan for nutritional balance and suggest improvements. Encourage them to investigate the role of fibre in the diet.

Suggested Lesson Videos

For further understanding of food nutrients and their importance, search on YouTube for: Food Nutrients for SS1 Home Management