**Lesson Plan: Prevocational Studies – Primary 3**
**Topic:** Meaning, Names, and Uses of Oily and Fatty Foods + Different Types of Food in the Locality, Functions, and Ways of Using Each Foodstuff in Food
**Duration:** 60 minutes
**Objective:**
1. Students will understand the meaning of oily and fatty foods.
2. Students will identify different types of oily and fatty foods.
3. Students will recognize various food items available in their locality.
4. Students will learn the functions and uses of these foods in meals.
### Materials Needed:
- Flashcards with pictures of various foods
- Samples of different oily and fatty foods (nuts, avocados, butter, etc.)
- Chart paper and markers
- Notebooks and pencils
- Drawing materials (crayons, colored pencils)
**Lesson Plan:**
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**Introduction (10 minutes):**
1. Start the lesson by engaging students in a simple discussion about the kinds of foods they ate yesterday. Write some of these foods on the board.
2. Introduce the topic by explaining that today they will learn about oily and fatty foods, as well as other types of foods in their locality, their functions, and how these foods are used.
3. Ask a few guiding questions:
- What do you think oily and fatty foods are?
- Can you name any foods that are oily or fatty?
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**Lesson Development:**
**Part 1: Meaning, Names, and Uses of Oily and Fatty Foods (20 minutes)**
1. **Explain the Meaning:**
- Describe oily and fatty foods as those that contain fats and oils, which are essential nutrients for the body.
- Give examples: butter, avocado, nuts, fish oil, olive oil, etc.
2. **Show and Tell:**
- Show students the samples of oily and fatty foods you brought.
- Explain the uses of these foods in meals (e.g., butter can be spread on bread, olive oil can be used for cooking, nuts can be eaten as snacks).
3. **Interactive Activity:**
- Distribute flashcards with pictures of both oily and non-oily foods.
- Have students sort them into two groups: oily/fatty foods and non-oily/fatty foods.
- Discuss the sorted items to consolidate learning.
**Part 2: Different Types of Food in the Locality, Functions, and Ways of Using Each Foodstuff in Food (30 minutes)**
1. **Local Foods Introduction:**
- Discuss common foods found in the locality (e.g., rice, beans, vegetables, fruits, fish).
- Explain the roles these foods play in meals (e.g., rice provides energy, beans are a source of protein, vegetables are vital for vitamins and minerals).
2. **Group Activity:**
- Divide the class into small groups.
- Assign each group a type of food (e.g., grains, proteins, vegetables, fruits).
- Provide each group with chart paper and markers to create a poster showing the food's name, its functions, and how it is used in meals.
- Allow groups to present their posters to the class.
3. **Class Discussion:**
- Summarize the information shared by each group.
- Discuss how eating a variety of these foods contributes to a balanced diet.
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**Conclusion (5 minutes):**
1. Ask students to share one new thing they learned about oily and fatty foods or local foods.
2. Review key points: meaning and examples of oily and fatty foods, different types of local foods and their functions, and ways to use these foods.
**Homework Assignment:**
1. Ask students to draw a meal that includes different types of food they have learned about, ensuring they include an oily or fatty food.
2. Encourage them to label each food and write one sentence about the role of each item in their meal.
**Assessment:**
1. Observe students during activities to ensure they understand the concepts.
2. Review the group posters and homework drawings for comprehension and accuracy.
**Extension Activity:**
1. Plan a small class project to create a food chart that categorizes various local foods, oily and fatty foods, and their uses, displaying it in the classroom for future reference.
This lesson plan will help students gain a clear understanding of oily and fatty foods, local food types, their functions, and applications in everyday meals, fostering a foundation for healthy eating habits and nutritional awareness.