Lesson Plan for Senior Secondary 1 - Food and Nutrition - Practical Work On Legumes ,cereals, Grains

### Lesson Plan: Practical Work on Legumes, Cereals, Grains, Fruits, and Vegetables **Grade Level:** Senior Secondary 1 **Subject:** Food and Nutrition **Duration:** 90 minutes **Topic:** Practical Work on Legumes, Cereals, Grains, Fruits, and Vegetables --- #### Objectives: 1. **Knowledge:** Students will identify various types of legumes, cereals, grains, fruits, and vegetables. 2. **Skills:** Students will demonstrate practical skills in preparing and cooking legumes, cereals, and grains. 3. **Attitudes:** Students will appreciate the nutritional value of legumes, cereals, grains, fruits, and vegetables and incorporate them into their diet. --- #### Materials: - Samples of various legumes (e.g., lentils, chickpeas, black beans) - Samples of various cereals (e.g., rice, oats, wheat) - Samples of various grains (e.g., quinoa, barley, millet) - Fresh fruits (e.g., apples, bananas, oranges) - Fresh vegetables (e.g., carrots, spinach, tomatoes) - Kitchen utensils (e.g., pots, pans, knives, chopping boards) - Cooking appliances (e.g., stove, oven) - Measuring cups and spoons - Recipe handouts - Nutrition charts --- #### Lesson Outline: 1. **Introduction (15 minutes):** - Briefly discuss the importance of legumes, cereals, grains, fruits, and vegetables in a balanced diet. - Introduce the practical work session and its objectives. 2. **Theoretical Background (20 minutes):** - Explain the nutritional benefits of each category: legumes (protein), cereals and grains (carbohydrates and fiber), and fruits and vegetables (vitamins and minerals). - Discuss methods of preparation and cooking for each category. - Introduce safety and hygiene practices in the kitchen. 3. **Practical Session - Preparation and Cooking (40 minutes):** - **Legumes:** Show how to soak and cook lentils or chickpeas. - **Cereals/Grains:** Demonstrate the preparation of a simple grain dish like quinoa salad or oatmeal. - **Fruits and Vegetables:** Illustrate a basic fruit salad and sautéed mixed vegetables. - Divide students into groups, assign tasks, and supervise their practical work. 4. **Tasting and Presentation (10 minutes):** - Have students present their prepared dishes. - Allow time for tasting and provide feedback. 5. **Discussion and Wrap-Up (5 minutes):** - Encourage students to discuss their experience, challenges, and what they learned. - Summarize the key takeaways from the lesson. 6. **Assessment and Homework (5 minutes):** - Assess students based on their participation, adherence to safety practices, and the quality of their prepared dishes. - Assign homework: Ask students to research a recipe that includes legumes, cereals, or grains and prepare it at home. They should write a brief report on their experience, including nutritional information. --- #### Follow-up Activities: - Plan a field trip to a local market to identify and purchase various legumes, cereals, grains, fruits, and vegetables. - Organize a cooking competition where students create dishes using these ingredients, emphasizing nutritional balance. --- #### Evaluation: - Evaluate students' understanding through participation in practical activities and their ability to explain the nutritional benefits of the dishes they prepared. - Collect and review the homework reports to assess their research and application of knowledge. --- This lesson plan provides a comprehensive approach to teaching students about the nutritional benefits and practical applications of legumes, cereals, grains, fruits, and vegetables, integrating both theoretical knowledge and practical skills.