Lesson Plan for Senior Secondary 1 - Food and Nutrition - Practical On Fruits And Vegetables

### Lesson Plan: Practical on Fruits and Vegetables **Grade Level:** Senior Secondary 1 **Subject:** Food and Nutrition **Topic:** Practical on Fruits and Vegetables **Duration:** 90 minutes #### Objectives: 1. **Knowledge:** Students will understand the nutritional value and health benefits of various fruits and vegetables. 2. **Skills:** Students will learn and demonstrate safe handling, preparation, and presentation of fruits and vegetables. 3. **Attitude:** Students will appreciate the importance of incorporating a variety of fruits and vegetables into their diet. #### Materials Needed: - Various fresh fruits (e.g., apples, bananas, oranges, berries) - Various fresh vegetables (e.g., carrots, bell peppers, cucumbers, leafy greens) - Cutting boards - Knives - Vegetable peelers - Bowls and plates - Measuring cups and spoons - Hand sanitizers and aprons - Reference handouts on nutritional value - Visual aids (charts/posters) #### Introduction (10 minutes): 1. **Welcome and Roll Call:** - Greet students and take attendance. 2. **Ice-Breaker Activity:** - Ask students to name their favorite fruit or vegetable and one fun fact they know about it. 3. **Learning Goals:** - Briefly explain what the students will learn and do in the lesson. - Discuss the nutritional importance of fruits and vegetables. #### Direct Instruction (20 minutes): 1. **Nutritional Education:** - Present a short lecture on the nutritional benefits of eating a variety of fruits and vegetables. - Use visual aids to show the vitamins and minerals each fruit/vegetable contains. 2. **Safe Handling and Hygiene:** - Demonstrate proper handwashing techniques. - Explain the importance of clean kitchen practice and personal hygiene. - Show how to handle and prepare fruits and vegetables safely (washing, peeling, cutting). #### Guided Practice (30 minutes): 1. **Activity Setup:** - Divide students into small groups. - Distribute materials (fruits, vegetables, knives, and other tools) to each group. 2. **Preparation Task:** - Assign each group a specific task (e.g., making a fruit salad, preparing a simple vegetable stir-fry). - Walk around to mentor, ensuring students follow proper handling techniques. 3. **Steps for Preparation:** - Guide students through washing, peeling, cutting, and preparing their assigned dishes. - Discuss different methods of preparation (raw, cooked, blended). #### Independent Practice (20 minutes): 1. **Creative Presentation:** - Allow each group to arrange and present their dishes creatively. - Encourage them to use garnishes or simple plating techniques. 2. **Tasting and Sharing:** - Facilitate a tasting session where each group presents their dish, and students can sample each other's works. - Discuss the taste, texture, and visual appeal of the presentations. #### Closure (10 minutes): 1. **Reflection and Discussion:** - Ask students to reflect on what they learned about different fruits and vegetables. - Discuss any challenges they faced and how they overcame them. 2. **Reinforcement:** - Quickly summarize the importance of safe food handling and nutritional value. - Encourage students to try incorporating more fruits and vegetables into their meals at home. 3. **Feedback:** - Collect feedback on the lesson and address any remaining questions. #### Assessment: - **Formative Assessment:** Observation of students' practical skills during the session, participation in discussions, and adherence to hygiene and safety practices. - **Summative Assessment:** A short quiz on the nutritional benefits of the fruits and vegetables used, and/or a reflective essay on what they learned about handling and preparing these foods. #### Homework: - **Assignment:** Ask students to research a recipe that includes at least three different fruits or vegetables and write a brief report on its nutritional benefits and how it can be prepared. ### Notes: - Ensure all students are aware of any potential allergens and dietary restrictions. - Emphasize the importance of food safety throughout the lesson. #### Additional Resources: - Nutritional Value Charts: [Online sources or textbooks] - Safe Food Handling Posters: [Provided in the classroom or online resource links] ### Extensions: - Invite a guest speaker (e.g., a nutritionist) for a follow-up session. - Plan a field trip to a local market or farm to study fresh produce first-hand. --- This lesson plan aligns with practical learning goals, ensuring students not only understand the theoretical aspects of nutrition but also gain hands-on experience in a safe, engaging environment.