Lesson Plan for Senior Secondary 3 - Food and Nutrition - Practicals

### Lesson Plan: Practical Food and Nutrition **Grade Level:** Senior Secondary 3 **Teacher:** [Your Name] **Lesson Duration:** 90 minutes **Subject:** Food and Nutrition **Topic:** Practicals: Basic Meal Preparation and Nutrition #### **Objectives:** 1. Understand the principles of balanced diets and proper meal planning. 2. Develop practical skills in preparing simple, nutritious meals. 3. Explore the nutritional values of various food items. 4. Emphasize hygiene and safety in the kitchen. #### **Materials Needed:** - Ingredients for a simple, balanced meal (e.g., vegetables, proteins, grains) - Cooking utensils (knives, cutting boards, pots, pans, etc.) - Recipe sheets - Nutritional value charts - Aprons and gloves - Cleaning supplies #### **Standards:** - Students should be able to explain the importance of a balanced diet. - Students should demonstrate safe and hygienic food preparation techniques. - Apply nutritional knowledge to meal planning and preparation. #### **Procedure:** **I. Introduction (10 minutes)** - **Greeting and Roll Call:** Begin with a warm welcome and take attendance. - **Lesson Overview:** Briefly explain the day's objective: practical meal preparation and understanding nutrition. - **Discussion:** Quick review of balanced diets. Ask students to recall key components (carbohydrates, proteins, fats, vitamins, minerals, water). **II. Demonstration (15 minutes)** - **Instructor-Led Demo:** Prepare a simple meal in front of the class, explaining each step and the nutritional importance of each ingredient. - **Important Points:** Discuss hygiene (handwashing, cleaning surfaces), safety (proper knife techniques), and the use and care of kitchen equipment. **III. Hands-On Practical (50 minutes)** - **Group Formation:** Divide the students into small groups (3-4 students per group). - **Task Assignment:** Each group is assigned a part of the meal to prepare. Encourage collaboration and division of labor (e.g., one student chops vegetables, another cooks proteins). - **Supervision and Assistance:** Circulate around the room to provide guidance, address questions, and ensure adherence to hygiene and safety protocols. **IV. Tasting and Evaluation (10 minutes)** - **Presentation:** Each group presents their dish to the class. - **Tasting Session:** Allow students to taste each other's cooking, promoting constructive feedback on flavor, texture, and presentation. - **Nutritional Analysis:** Have each group briefly describe the nutritional content of their dish and how it contributes to a balanced diet. **V. Reflection and Conclusion (5 minutes)** - **Group Discussion:** Reflect on the experience. What went well? What challenges did they encounter? How can these be addressed in the future? - **Q&A Session:** Open the floor to questions regarding the practical session or the theory behind it. - **Homework Assignment:** Provide a worksheet for students to plan a balanced meal for their family, detailing the nutritional benefits of each component. #### **Assessment:** - **Participation:** Monitor and score active participation during the practical session. - **Presentation:** Evaluate the quality and nutritional understanding demonstrated during group presentations. - **Homework:** Collect and review meal planning homework for completeness and understanding. #### **Differentiation:** - **Advanced Students:** Allow them to create complex dishes or focus on intricate nutritional analysis. - **Struggling Students:** Provide additional support during practical tasks and pair them with stronger students for peer learning. #### **Closure:** - Summarize the key points of the lesson. - Remind students of the importance of nutrition and safe food preparation practices. - Encourage them to practice meal preparation at home and to always consider the nutritional content of their meals.