Lesson Plan for Senior Secondary 2 - Food and Nutrition - Budgeting

**Lesson Plan** **Subject:** Food and Nutrition **Class:** Senior Secondary 2 **Topic:** Budgeting for Food and Nutrition **Duration:** 60 minutes **Objective:** By the end of the lesson, students will be able to: 1. Understand the importance of budgeting for food and nutrition. 2. Identify key components of a food budget. 3. Create a basic food budget for a week. **Materials Needed:** - Whiteboard and markers - Handouts with budget templates - Sample grocery lists - Calculators - Projector for presentation - Pens and notebooks **Lesson Outline:** **Introduction (10 minutes):** 1. Greet the students and introduce the topic: Budgeting for Food and Nutrition. 2. Ask students to briefly discuss what they understand by the term "budget" and its relevance in everyday life. 3. Explain the importance of budgeting, particularly for food and nutrition, in maintaining a healthy lifestyle and managing finances effectively. **Instruction (15 minutes):** 1. Present a short lecture on the basics of budgeting: - Define what a budget is. - Describe the elements of a food budget: income, expenses, savings. - Discuss the consequences of poor budgeting: food insecurity, unhealthy food choices, financial stress. 2. Show a sample food budget on the whiteboard, breaking down categories such as groceries, dining out, and emergency food funds. 3. Highlight the significance of planning meals ahead and making use of shopping lists to stick to a budget. **Activity 1 (15 minutes):** 1. Divide the students into small groups. 2. Distribute sample grocery lists and budget templates to each group. 3. Ask each group to create a weekly food budget for a family of four with a specified income. 4. Guide them to consider factors like nutritional value, cost, seasonal foods, and dietary needs. **Activity 2 (15 minutes):** 1. Have each group present their food budget to the class. 2. Discuss the different approaches taken by each group, emphasizing efficient budgeting strategies and the nutritional quality of the food selected. 3. Offer constructive feedback and additional tips for effective food budgeting. **Conclusion (5 minutes):** 1. Summarize the main points of the lesson. 2. Reinforce the importance of balancing nutrition and cost in budgeting. 3. Assign homework: Ask students to create a personal weekly food budget and include a reflection on the challenges they faced during the exercise. **Assessment:** 1. Evaluate group presentations and provide feedback based on their food budget's practicality and nutritional balance. 2. Review the individual homework assignments to assess their understanding and ability to apply budgeting principles. **Reflection:** - Reflect on the lesson's effectiveness and note areas for improvement. - Consider any additional resources or activities that could enhance students' learning experiences in future lessons.