Classification of Vegetables – Leafy and Fruit Vegetables (Primary 3)

Last Updated on November 2, 2020 by Alabi M. S.

 

 

AGRICULTURE 

PREVOCATIONAL STUDIES 

FIRST TERM  

WEEK 9 

PRIMARY 3

THEME – PROCESSES OF AGRICULTURAL PRODUCTS 

PREVIOUS LESSON – Meaning and Names of Vegetable Crops (Primary 3)

TOPIC – VEGETABLE CROPS 

LEARNING AREA

1. Introductory Activities

2. Classification of Vegetables

3. Uses of Vegetables

 

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. name local vegetables.

2. identify vegetables by name.

3. state uses of vegetables.

 

ENTRY BEHAVIOUR

Ewedu, ugu, etc.

 

INSTRUCTIONAL MATERIALS

The teacher will teach the lesson with the aid of:

1. Samples of local vegetables.

2. Chart of local vegetables.

 

 

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  

INTRODUCTORY ACTIVITIES 

Teacher’s/Pupil’s Activities –

  • Display samples or chart showing vegetable plants of leafy and fruit. For example, water leaves and pepper, ask the pupils compare and mention the parts that’s people eat.

Pupil’s Activities – People eat the leaves of water leaf but don’t eat the fruits (seeds) while pepper, people eat fruit (seeds) but don’t eat the leaves.

 

 

Teacher’s Remark – Vegetable crops are classified into LEAFY AND FRUIT as you mention. Cheer for their response. Now, mention other leafy and fruit vegetables.

 

LEAFY VEGETABLES 

1. Water leaf

2. Bitter leaf

3. Pumpkin (Ugwu) leaf

4. Amaranthus (Tete)

5. Spinach (Shoko)

6. Cabbage

7. Onion leaf, etc.

 

FRUIT VEGETABLES

1. Okra

2. Pepper

3. Carrot

4. Tomatoes

5. Cucumber

6. Onion

7. Water melon, etc.

 

USES OF LOCAL VEGETABLES

1. They are used for making soup, for example – efo tete, ugu, bitter leaf, okra, etc.

2. They are used for making stew, for example – peppers, onions, etc.

 

 

3. They are used for making salad, for example – cabbages, onions, peppers, etc.

4. They are used for making general cooking such as joloff rice, yam porridge, yam and beans porridge, etc.

 

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. Displays and identify samples of leafy and fruit vegetables such as bitter leaf, water leaf, lettuce, tomato, okra, pepper, egg, plant.

Pupil’s Activities – Observe samples of leafy leafy vegetables. List some vegetables they eat at home.

3. Teacher’s/Pupil’s Activities – Discuss the uses of vegetables in the locality.

4. Teacher’s/Pupil’s Activities – Draw local leafy and fruit vegetables.

 

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 answer the questions. 

 

WORKBOOK

 

Underline if the following foods are Leafy or Fruit. 

 

1. Okra – Leafy and Fruit

 

2. Bitter leaf – Leafy and Fruit

 

 

3. Cabbage – Leafy and Fruit

 

4. Pepper – Leafy and Fruit

 

5. Amaranthus – Leafy and Fruit

 

6. Group the following into Leafy and Fruit 

  • Okra
  • Pepper
  • Water leaf
  • Cochorus
  • Spinach
  • Tomatoes

 

Mention the 2 classic of vegetable crops. 

 

7. _________________________

 

8. _________________________

 

Give one example of leafy vegetable. 

 

9. _________________________

 

Give one example of fruit vegetable. 

 

10. _________________________

 

 

Mention 2 uses of vegetables.

 

11. __________________________________________________

 

12. __________________________________________________

 

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