# Lesson Plan: Practical on Flours from Local Food Stuffs
## Subject: Food and Nutrition
## Class: Senior Secondary 2
## Duration: 80 minutes
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### Objectives:
1. **Knowledge:** Students will understand the nutritional values and uses of various flours made from local food stuffs.
2. **Skills:** Students will learn how to identify, process, and use different types of local flours.
3. **Attitudes:** Students will appreciate the importance of using locally-sourced ingredients for their nutritional and economic benefits.
### Materials Needed:
- Samples of various local food stuffs (yam, cassava, plantain, maize, millet, etc.)
- Mortar and pestle or blender
- Strainers and sieves
- Mixing bowls and spoons
- Measuring scales and cups
- Printed nutritional information sheets for each flour type
- Notebooks and pens
- Aprons and gloves
- Hand sanitizer
- Cooking stations with basic equipment
### Lesson Activities:
#### Introduction (10 minutes)
1. **Greeting and Roll Call:** Welcome students and take attendance.
2. **Introduction to the Topic:** Give a brief overview of the lesson and state the objectives.
3. **Discussion Starter:** Ask students about their favorite flour-based dishes and what kinds of flours they think are used. Encourage them to think about local alternatives.
#### Instructional Input (20 minutes)
1. **Explanation of Local Flours:** Introduce different types of local food stuffs that can be turned into flours, such as yam, cassava, plantain, maize, and millet.
2. **Nutritional Values:** Discuss the nutritional benefits of each type of flour. Distribute printed nutritional information sheets.
3. **Demonstrating Flour Preparation:** Show students how to process one type of local food stuff into flour using either mortar and pestle or a blender, followed by sieving to get fine flour.
#### Practical Session (35 minutes)
1. **Group Division:** Divide the class into small groups. Assign each group a type of local food stuff to process into flour.
2. **Hands-On Activity:**
- **Preparation:** Ensure all students wear aprons and gloves and use hand sanitizer.
- **Processing:** Each group processes their assigned local food stuff into flour following the demonstrated steps.
- **Documentation:** Students take notes on their process, observations, and measurements.
#### Review and Discussion (10 minutes)
1. **Group Presentations:** Each group presents their findings, including the process and the nutritional benefits of their flour.
2. **Class Discussion:** Facilitate a discussion on:
- The ease or difficulty of producing each type of flour
- Potential dishes that could be made from each type of flour
- Benefits of using local flours over imported ones
#### Conclusion (5 minutes)
1. **Recap:** Summarize the key points of the lesson.
2. **Questions and Answers:** Allow students to ask any questions they have.
3. **Homework Assignment:** Ask students to research and write a short report on a traditional dish from their locality that uses one of the flours discussed.
### Assessment:
- **Participation:** Observe student engagement during the practical and discussion sessions.
- **Group Presentation:** Evaluate the clarity and depth of each group's presentation.
- **Homework:** Assess the quality and completeness of the written reports.
### Reflection:
- **Teacher Evaluation:** Reflect on the effectiveness of the lesson and make notes for future improvements.
- **Student Feedback:** Gather feedback from students on what they found most interesting or challenging.
### Extension Activities:
- **Cooking Lesson:** Plan a follow-up lesson where students cook a dish using the flours they made.
- **Field Trip:** Arrange a visit to a local mill to observe large-scale flour production.
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This lesson plan aims to promote hands-on learning, collaboration, and appreciation for local ingredients, tying into broader themes of nutrition, sustainability, and cultural heritage.