Risk Factors in Food II – Examples of Risk Factors in Food (Primary 1)

Last Updated on July 15, 2020 by Alabi M. S.

 

SOCIAL STUDIES

RELIGION AND NATIONAL VALUES

THIRD TERM  

WEEK 3

PRIMARY 1

THEME – SOCIAL AND HEALTH ISSUES 

PREVIOUS LESSON – Meaning of Risk Factors (Primary 1)

TOPIC – RISK FACTORS IN FOOD 

LEARNING AREA

1. Meaning of Risk Factors in Food

2. Examples of Risk Factors in Food

 

PERFORMANCE OBJECTIVES 

By the end of the lesson, the pupils should have attained the following objectives (cognitive, affective and psychomotor) and should be able to –

1. explain risk factors.

2. state examples of risk factors in food.

 

ENTRY BEHAVIOUR

Good and Spoil Food

 

INSTRUCTIONAL MATERIALS

The teacher will teach the lesson with the aid of:

1. Pupils’ textbooks

2. Video clips on risk factors in food

3. Pictures/photographs of risk factors in food distribution and preparation.

 

 

METHOD OF TEACHING – Choose a suitable and appropriate methods for the lessons.

Note – Irrespective of choosing methods of teaching, always introduce an activities that will arouse pupil’s interest or lead them to the lessons. 

 

REFERENCE MATERIALS

1. Scheme of Work

2. 9 – Years Basic Education Curriculum

3. Course Book

4. All Relevant Material

5. Online Information

 

CONTENT OF THE LESSON  

INTRODUCTION 

Risk factors in food are those things that cause diseases after eating spoil foods.

These diseases or illnesses are caused by poor handling of foods, improper storage of foods, unhygienic food, and dirty environment.

 

EXAMPLES OF RISK FACTORS IN FOOD 

 1. ADULTERATION

This when you add what should not add to food. This makes the food bad and unhealthy. For example, using sugar to cook beans or yam.

 

2. FOOD FRAUD INCIDENCES 

This is when someone replace or mix the original food content. For example, replace expired containers, mixing wheat and cassava flour together, etc.

 

3. AGRO – CHEMICAL INDUCED DEATH 

Agro chemicals are used for preserving food, controlling pests, diseases and weed. Food must be properly processed before eating or else cause death.

 

 

PRESENTATION

To deliver the lesson, the teacher adopts the following steps:

1. To introduce the lesson, the teacher revises the previous lesson. Based on this, he/she asks the pupils some questions;

2. Leads pupils to identify and explain risk factors.

Pupil’s Activities – Explain risk factors.

3. Discusses the examples of risk factors in food.

Pupil’s Activities – Listen and cite other examples of risk factors in food.

 

CONCLUSION

  • To conclude the lesson for the week, the teacher revises the entire lesson and links it to the following week’s lesson.

 

LESSON EVALUATION 

Pupils to:

1. explain risk factors.

2. state 3 examples of risk factors in food.

 

 

 

error: