Risk Factors in Food III – Risk Factors in Food Distribution and Preparation (Primary 1)

SOCIAL STUDIES

RELIGION AND NATIONAL VALUES

THIRD TERM  

WEEK 4

PRIMARY 1

THEME – SOCIAL AND HEALTH ISSUES 

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

TOPIC – RISK FACTORS IN FOOD 

LEARNING AREA

Risk Factors in Food Distribution and Preparations

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 risk factors in food.

3. identify risk factors in food distribution and preparations.

ENTRY BEHAVIOUR

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. For example, adulteration, food fraud and agro – chemicals induced death.

 

RISK FACTORS IN FOOD DISTRIBUTION AND PREPARATION

1. Poor storage conditions

2. Poor handling

3. Poor hygiene

4. Dirty food

5. Other unknown risks.

 

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. Guides pupils to state risk factors in food distribution and preparation.

Pupil’s Activities – State risk factors in food distribution and preparation.

CONCLUSION

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

• Next Lesson –

LESSON EVALUATION 

Pupils to:

1. explain risk factors.

2. state risk factors in food.

3. identify risk factors associated with food distribution and preparation.