Meaning Food Nutrition and Classes of Food | Meaning and Importance of Meal Planning for Health Living I Primary 6 (Basic 6) – Home Economics

 

HOME ECONOMICS

PREVOCATIONAL STUDIES

FIRST TERM

WEEK 4

PRIMARY 6

THEME –

PREVIOUS LESSON –

 

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, most of the pupils should have attained the following objectives –

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.

 

ENTRY BEHAVIOR

The pupils can differentiate between 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

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

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.

 

MEANING OF MEAL PLANNING

Meal planning is the planning of major nutritional meals to be eaten in a day, week or month.

 

This planning puts in consideration the appropriate nutrition for the breakfast, lunch and dinner.

 

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.

 

THREE MAJOR MEALS OF THE DAY 

1. Breakfast

2. Lunch

3. Dinner

 

TYPES OF FOODS FOR EACH MEAL OF THE DAY 

BREAKFAST

Breakfast is the first meals of the day usually eaten in the morning.

 

For examples,

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.

 

LUNCH

Breakfast is the second meals of the day usually eaten in the afternoon.

For examples,

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.

 

DINNER

Dinner is the last meals of the day usually eaten in the night.

For examples,

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.

 

PRESENTATION

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

1. Revises the previous lesson based on the pupil’s knowledge or experience.

Pupil’s Activities – Participate actively in the lesson revision.

2. Asks write in their note the meals taken in the last two days.

 

3. Uses their responses to introduce and explain the meaning food nutrition and classes of food.

Pupil’s Activities – Explain the meaning food nutrition and state the classes of food.

4. Leads pupils to recall and state the sources of nutrients.

Pupil’s Activities – Recall the classes of foods and their functions.

5. Displays chart showing meal menu for a week.

6. Leads a discussion on the meaning of meal planning and its importance.

Pupil’s Activities – Identify the meal menu and participate actively in the discussion.

7. Uses the menu chart to explain major major meals of the day.

8. Asks pupils to suggest appropriate meals for the breakfast, lunch and dinner.

Pupil’s Activities – State the appropriate meal for the breakfast, lunch and dinner.

9. Homework – Asks pupils to design a week meal timetable.

Pupil’s Activities – Design a week meal timetable.

10. Check and correct the unbalanced meal in their meal plan.

Pupil’s Activities – Take correction, redesign and display meal plan.

 

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

Ask pupil to: