Balanced Diet – Oily and Fatty Foods (Primary 3)

Last Updated on July 30, 2020 by Alabi M. S.

 

 

AGRICULTURE

PREVOCATIONAL STUDIES

________ TERM 

WEEK 

PRIMARY 3 

THEME – BASIC CONCEPTS IN AGRICULTURE 

 PREVIOUS LESSON – 

TOPIC – OILY AND FATTY FOODS 

LEARNING AREA

1. Introductory Activities

2. Uses of Oily and Fatty Foods

 

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. identify various oils and fatty foods.

2. state uses of oil and fatty food stuffs.

 

ENTRY BEHAVIOUR

Groundnut, palm oil, etc.

 

INSTRUCTIONAL MATERIALS

The teacher will teach the lesson with the aid of:

Samples of palm oils (fruit and kernel) and other vegetables-melon, soyabean and groundnut.

 

 

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 – Displays Different Oil and Fat Foods for the Pupils to Identify by Names

Notes the pupil’s each food identified by name on the board and asks them to state the similarities of these foods.

 

EXAMPLES OF LOCAL OILY AND FATTY FOODS 

1. Groundnut

2. Palm oil

3. Butter

4. Chicken

5. Meat

7. Fish

8. Cashew nut

9. Coconut

10. Avocado’s, etc.

 

Teacher’s remark – All the above are oily and fatty oils. These foods contain plenty of oil and fatty than other foods.

 

 

USES OF OILY AND FATTY FOODS 

Teacher’s/Pupil’s – Leads the discussion on the uses of oily and fatty foods –

1. They are used for cooking.

2. They are used for frying fish, meats, eggs, plaintain, etc.

3. They are good source of energy.

4. They protect the skins against harsh weather.

5. They are used as medicine or medical herbs.

6. They are used for traditional lamp.

7. The are used for soap making.

8. They are good source of income.

 

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. Presents and identifies local oil/fat containing foodstuff to class.

Pupil’s Activities – Identify oil/fat containing foodstuffs.

3. Discusses uses of oily/fatty food stuff.

Pupil’s Activities – Discuss some common uses of oils/fat containing food stuff in the home.

 

 

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. identify oils by their color.

2. State four uses of vegetable oils.

 

 

 

 

Agriculture (Primary 3)

Agriculture (Primary 3)

 

 

 

 

 

 

 

 

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