Meal Planning for Health Living II

HOME ECONOMICS

PREVOCATIONAL STUDIES

FIRST TERM

WEEK 5

BASIC 6

TOPIC: Meal Planning for Health Living

Meal planning means making a careful plan of meals with adequate balanced diet for different situation such as for an individual, family and friends, restaurants, wedding, naming, birthday, anniversary, festival and so on.

 

PERFORMANCE OBJECTIVES

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

1. explain the meaning of meal planning and eating for healthy living.
2. discuss the importance and guidelines for healthy living.
3. state factors influencing meal planning.
4. identify the right food for the three meals of the day.

 

ENTRY BEHAVIOR

Food and Nutrition

 

INSTRUCTIONAL MATERIALS

• The teacher will teach the lesson with the aid of:

1. Chart showing the food groups
2. Charts on food nutrients
3. Charts showing various meal plans
4. Simple menu cards

 

METHOD OF TEACHING

1. Explanation
2. Discussion
3. Demonstration
4. Questions and answers

 

REFERENCE MATERIALS

1. Scheme of Work
2. 9 – Years Basic Education Curriculum
3. Course Book
4. All Relevant Materials
5. Online Materials

 

 

 

CONTENT OF THE LESSON

 

GUIDELINES FOR HEALTHY EATING 

1. Maintain regular eating routine.
2. Eat a whole lot of natural foods.
3. Eat just in right amounts, neither more nor less.
4. Consume seasonal fruits.
5. Avoid excessive consumption of salt, spices, fats, sugars and sweets.
6. Eat carbohydrates that supply plenty of fiber.
7. Eat variety as it ensures supply of all essential nutrients.
8. Maintain desirable weight and health.

 

EFFECTS OF WRONG MEAL PLANNING AND EATING HABIT

1. Overweight
2. Malnutrition
3. Tooth decay
4. Tigh blood pressure
5. High cholesterol
6. Heart disease and stroke
7. Diabetes
8. Fatigue
9. Some cancers
10. Depression
11. Eating disorders
12. Problems with Conceiving (for women) – this is because of large stomach.

 

 

FACTORS TO CONSIDER IN PLANNING MEALS 

1. Nutritional needs – vary with age, sex and daily activities.
2. Budget
3. Time, energy and money
4. Personal like and dislike
5. Religion, traditions and customs
6. Occasions – wedding, naming, anniversary, festival, etc.
7. Cooking utensils
8. The facilities and help available
9. Food availability and climate

GUIDELINES FOR MEAL PLANNING 

• As in factors to consider in planning a meal 

 

MENU CARDS

 

 

 

 

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. State the importance and guidelines for healthy eating;
3. Pupil’s Activities – Participate in class discussions.
4. Explains factors that influence meal planning;
5. Explains the effect of wrong meal planning;
6. Pupil’s Activities – Explain the effects of healthy and unhealthy eating habits.
7. Mentions the guidelines in meal planning;
8. Plans meals with pupils;
9. Pupil’s Activities – Write a menu card.
10. Gives a board summary.
11. Pupil’s Activities – Copy the board summary.

 

 

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

• Pupil to: