RELIGION AND NATIONAL VALUES
THEME – SOCIAL AND HEALTH ISSUES
PREVIOUS LESSON – Second Term Examination
TOPIC – RISK FACTORS
1. Introductory Activities
2. Meaning of Risk Factors
3. Risk Factors in Food
By the end of the lesson, the pupils should have attained the following objectives (cognitive, affective and psychomotor) and should be able to –
1. explain risk factors.
2. state risk factors in food.
The teacher will teach the lesson with the aid of:
1. Pupils’ textbooks
2. Video clips on risk factors in food
3. Pictures/photographs of risk factors in food distribution and preparation.
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.
1. Scheme of Work
2. 9 – Years Basic Education Curriculum
3. Course Book
4. All Relevant Material
5. Online Information
CONTENT OF THE LESSON
DIFFERENTIATE BETWEEN THE TWO APPLES
Pupil’s Expected Response – One of the apple is good and the other one is bad.
Teacher’s activities – What will happen if one eat the bad apple?
Pupil’s Expected Response – The person might have stomachache.
Teacher’s remarks – You are correct. Eating this kind of food is called risk factors in food. If you eat bad food, it can make us fall sick.
MEANING OF RISK FACTORS
Risk factors in food are those things that cause diseases after eating spoil foods.
These diseases or illnesses are caused by poor handling of foods, improper storage of foods, unhygienic food, and dirty environment.
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. Leads pupils to identify and explain risk factors.
Pupil’s Activities – Explain risk factors.
- To conclude the lesson for the week, the teacher revises the entire lesson and links it to the following week’s lesson.
explain risk factors.