Food and Nutrition/Meal Planning for Health Living I (Primary 6)

Last Updated on July 15, 2020 by Alabi M. S.

 

 

HOME ECONOMICS

PREVOCATIONAL STUDIES

FIRST TERM

WEEK 4

PRIMARY 6

TOPIC: Meal Planning

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;
  2. identify three major meals of the day;
  3. identify the right foods for each meal;
  4. plan simple breakfast, lunch and supper/dinner.

 

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ENTRY BEHAVIOR

Breakfast, Lunch and Dinner

 

INSTRUCTIONAL MATERIALS

  • The teacher will teach the lesson with the aid of:
  1. Charts on food nutrients;
  2. Charts on food groups;
  3. Charts on adequate diet.

 

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

 

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CONTENT OF THE LESSON

INTRODUCTION 

Food nutrients are substance needed in the body for growth, reproduce and survival.

 

CLASSIFICATION OF FOODS – FUNCTIONS – SOURCES 

  1. Carbohydrates – Carbohydrates are energy given food and found in food like rice, noodles, bread and other products that have grains.
  2. Fats – Fats are for growth and function normally and help with tissue growth. They are found in foods like meat, fish, whole eggs, vegetables, nuts.
  3. Minerals – Minerals are Calcium, Iron, Magnesium, Potassium and Zinc. Minerals can be found meat, fish, poultry, grains.
  4. Proteins – Proteins are for growth, maintain or repair tissues and found in food like rice, beans, dairy products, fish, meat, eggs.
  5. Vitamins – Vitamins help to regulate and boost immune system of the body. They can be found in almost any product on the Earth.
  6. Water – Water support life and needed on regular basis.

 

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IMPORTANCE OF MEAL PLANNING 

  1. It saves time, energy and money.
  2. It adds nutritional value to meals.
  3. It is required for healthy living.
  4. It reduces stress and anxiety.
  5. It reduces wastage.
  6. It takes care of personal like and dislike.
  7. It helps in budgeting.
  8. It gives room for variety.
  9. It creates awareness.

 

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THREE MAJOR MEALS OF THE DAY 

  1. Breakfast
  2. Lunch
  3. Dinner

 

TYPES OF FOODS FOR EACH MEAL OF THE DAY 

  1. Breakfast – Ogi (Pap), Bread and Eggs, Bread with butter and Tea, Golden Morn, Boiled Plantains and Stew, Nigerian Salad, Rice and Beans, fried plantains and Beans, and so on.
  2. Lunch – Amala with Fish stew and Ewedu, Fufu with Efo Riro (vegetable stew), Jollof Rice and Dodo (fried plantain) with meat or chicken stew, Iyan (pounded yam) with Egusi stew, White Rice with moi moi and stewed fish or fried meat or chicken, Semolina or Amala with Ogbonno and Bitter Leaf stew.
  3. Dinner – Rice with Efo Riro (vegetable stew), Fried Rice with coleslaw, fried chicken, Eko with meat or chicken stew, Boiled Plantains with meat or chicken stew or vegetable stew, Tuwo (ground rice) with meat stew.

 

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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. Revise with the pupils, types and sources of nutrients;
  3. Pupil’s Activities – Recall the classes of foods and their functions.
  4. Discusses balanced meals;
  5. Pupil’s Activities – Participate actively in discussing balanced menu.
  6. Write down simple breakfast, lunch and supper/dinner menu;
  7. Pupil’s Activities – Write down simple menu.
  8. Discusses the three major meals of the day;
  9. Pupil’s Activities – Plan a day’s meal/menu.
  10. Provides simple menu chart for a day;
  11. Pupil’s Activities – Observe the charts on display.

 

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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:
  1. explain the meaning of meal planning;
  2. state four guidelines for healthy living;
  3. name the three meals of a day;
  4. state two guidelines for meal planning;
  5. list the factors that influence meal planning;
  6. plan a day’s menu for a family.

 

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