Classes of Food and Their Sources Primary 4 (Basic 4) Term 1 Week 5 Home Economics

 

 

HOME ECONOMICS

PREVOCATIONAL STUDIES

FIRST TERM 

WEEK 5

PRIMARY 4 

THEME – FOOD NUTRITION 

PREVIOUS LESSON – Meaning of Food | Reasons for Eating Food | Classes of Food and their Uses Primary 4 (Basic 4) Term 1 Week 4 and Term 2 Week 1 Revision Home Economics

 

 

TOPIC – CLASSES OF FOOD 

LEARNING AREA

1. Introduction

2. Classes of Food and Their Source

3. Functions Classes of Food

4. Lesson Evaluation and Weekly Assessment (Test)

 

 

PERFORMANCE OBJECTIVES  

By the end of the lesson, most of the pupils should have attained the following objectives –

1. list different classes of food.

2. state the source of each classes of food in 1 above.

3. discuss the importance of classes of food.

 

 

ENTRY BEHAVIOURS

The pupils can identify and discuss most of the classes of food.

 

 

INSTRUCTIONAL MATERIALS

The teacher will teach the lesson with the aid of:

1. Charts on food groups.

2. Real food items.

3. Charts on food nutrients, sources and functions.

 

 

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

Scheme of Work

9 – Years Basic Education Curriculum

Course Book

All Relevant Material

Online Information

 

 

CONTENT OF THE LESSON  

LESSON 1 – INTRODUCTION

Foods are solid or liquid substances that gives essential nutrients to the body. The essential substances present in the food that help the body to function well are called food nutrients.

CLASSES OF FOOD NUTRIENTS 

There are six (6) main classes of nutrients that the body needs.

1. Carbohydrates

2. Proteins

3. Fats and oils

4. Vitamins

5. Minerals

6. Water

Note – It is important that everyone consumes these six nutrients on a daily basis to help them build their bodies and maintain their health.

 

 

LESSON 2 – CLASSES OF FOOD AND THEIR USES

1. CARBOHYDRATES 

Carbohydrates are energy giving food.

The source of carbohydrates are rice, yam, bread, etc.

 

2. PROTEINS 

Proteins are body building food that repair body tissue.

The source of proteins are eggs, milk, bean, etc.

 

3. VITAMINS 

Vitamins are food that help to fight against diseases in the body.

The source of vitamins are fruits like oranges, pawpaw, vegetables, etc.

 

4. FAT AND OILS 

Fats and oils are food that keep the body warm and also give energy to the body.

The source of fats and oils are palm oil, groundnut oil, vegetables oil, oily fish, butter, etc.

 

5. MINERALS 

Minerals also help the body to grow and stay healthy.

The source of minerals are Iodised salt, liver, eggs, etc.

 

6. WATER 

Water is a liquid food that regulate the temperature of the body.

The source of portable and good water are natural sources , fruits juice and other drinks.

 

 

PRESENTATION

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

1. To introduce the lesson, the teacher revises the previous lesson based on what he/she taught or what the pupils have learned.

2. Teacher organizes pupils in groups or pairs depending on the size of the class and available instructional materials.

3. Teacher displays chart showing showing local food according to their classification for the pupils to identify as group and state the reasons why we eat food.

4. Teacher listens and participates in the group discussion to related the lesson and broaden the pupils and their group understanding.

Pupil’s Activities – The pupils identify and discuss various parts of the body.

5. Teacher uses the chart and the pupil’s relevant responses to introduce the lesson and leads a class discussion on the classes of food and their source.

Pupil’s Activities – The pupils pay attention to the introduction and participate actively in the class discussion on classes of food and their source and to appreciate importance of taking adequate diet.

6. Teacher summarizes the lesson on the board using appropriate lesson evaluation.

Pupil’s Activities – The pupils participate actively in the summary by responding correctly to the questions and write as instructed.

 

 

NEXT LESSON

Meaning and Different between Kitchen Equipment and Utensils | Uses and How to Care for Kitchen Equipment and Utensils Primary 4 (Basic 4) Term 1 Week 6 Home Economics

 

 

LESSON EVALUATION 

Teacher asks the pupils to list 5 classes of food and their source.

 

 

WORKBOOK

WEEKLY ASSESSMENT (TEST)

1. _______ are substances that gives essential nutrients to the body.

A. Water

B. Food

C. Rice

 

2. _______ are the essential substances present in the food that help the body to function well.

A. Rice and beans

B. Minerals and vitamins

C. Food nutrients

 

3. Protein regulates the temperature of the body.

A. True

B. False

 

4. Carbohydrate keeps the warm and give energy to the body.

A. False

B. True

 

5. Vitamins supply heat and energy to and play.

A. False

B. True

 

6. Protein build the body and repair body tissue.

A. True

B. False

 

7. Vitamins help to fight against diseases in the body.

A. True

B. False

 

8. A balanced diet is a diet that contains differing kinds of foods.

A. False

B. True

 

9. Food nutrients contain differing kinds of foods.

A. True

B. False

 

10. Balanced diet gives essential nutrients to the body.

A. False

B. True

 

Choose from the following options – proteins, vitamins, fats and oils, water, minerals and carbohydrate to complete the following sentences.

 

11. _______ supply heat and energy to and play.

 

12. _______ build the body and repair body tissue.

 

13. _______ help to fight against diseases in the body.

 

14. _______ keep the warm and give energy to the body.

 

15. _______ regulates the temperature of the body.

 

 

ANSWER KEY 

1. B – Food

2. C – Food nutrients

3. B – False

4. A – False

5. A – False

6. A – True

7. A – True

8. B – True

9. A – True

10. B – True

11. Carbohydrates

12. Proteins

13. Vitamins

14. Fats and oils

15. Water