# Lesson Plan: Economics - Purchasing, Processing, Preservation, and Safety II
## Grade Level: Junior Secondary 2
### Duration
60 minutes
### Subject
Economics
### Topic
Purchasing, Processing, Preservation, and Safety II
### Lesson Objectives:
By the end of the lesson, students will be able to:
1. Understand the concepts of purchasing, processing, preservation, and safety of food items.
2. Identify various methods of processing and preserving food.
3. Appreciate the importance of food safety principles.
4. Apply these concepts in a practical context.
### Materials Needed:
1. Whiteboard and markers
2. Projector and laptop (for showing videos or PowerPoint presentation)
3. Worksheet for students
4. Samples of preserved food items (e.g., canned goods, dried fruits, etc.)
### Lesson Structure
#### 1. Introduction (10 minutes)
- Greet the students and take attendance.
- Start with a brief review of the previous lesson.
- Introduce the topic: "Purchasing, Processing, Preservation, and Safety II."
- Ask a few diagnostic questions to assess prior knowledge:
- What does it mean to process food?
- Why is food preservation important?
- Can you name some methods of preserving food?
#### 2. Direct Instruction (15 minutes)
- **Purchasing**
- Discuss factors affecting purchasing decisions: price, quality, brand, place, service, etc.
- Importance of buying fresh and high-quality products for health.
- **Processing**
- Define food processing and its purposes.
- Highlight common methods: freezing, canning, drying, fermenting, and pasteurizing.
- Show visuals or videos of different processing methods.
- **Preservation**
- Explain why food preservation is necessary for preventing spoilage and waste.
- Discuss methods: refrigeration, freezing, canning, drying, pickling, and use of preservatives.
- Show examples of preserved foods.
- **Safety**
- Emphasize food safety principles: cleanliness, prevention of cross-contamination, proper cooking, and storage.
- Discuss the role of food safety in preventing foodborne illnesses.
#### 3. Group Work and Activities (20 minutes)
- **Group Activity**
- Divide the class into small groups.
- Provide each group with different scenarios involving food purchasing, processing, and preservation.
- Each group should discuss and create a short presentation on their scenario, addressing potential challenges and solutions.
- **Class Discussion**
- Each group presents their findings.
- Encourage questions and discussion from other groups.
#### 4. Practical Activity (10 minutes)
- Demonstrate a simple food preservation technique, such as making a basic dried fruit snack.
- Allow a few students to participate in the demonstration.
#### 5. Review and Assessment (5 minutes)
- Review the key points covered in the lesson.
- Hand out a worksheet with questions related to the lesson for students to complete as homework.
- Encourage students to write down any further questions they have about the lesson topic.
### Homework
- Complete the worksheet.
- Research one method of food preservation not covered in class and prepare a short paragraph on it.
### Conclusion
- Summarize the lesson.
- Answer any remaining questions.
- Thank the students for their participation and engagement.
### Follow-up
In the next class, there will be a brief review of the homework and students will share their research findings with the class.