Lesson Notes By Weeks and Term - Junior Secondary School 2

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  4. Harmful substances

Term: 2nd Term

Week: 3

Class: Junior Secondary School 2

Age: 13 years

Duration: 40 minutes

Date:

Subject:      Social studies

Topic:-       Harmful substances

SPECIFIC OBJECTIVES: At the end of the lesson, pupils should be able to

  1. Explain the meaning of harmful substances
  2. Give examples of harmful substances
  3. Discuss ways of preventing consumption of harmful substances

INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers, demonstration, videos from source

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures

INSTRUCTIONAL PROCEDURES

PERIOD 1-2

PRESENTATION

TEACHER’S ACTIVITY

STUDENT’S ACTIVITY

STEP 1

INTRODUCTION

The teacher revises the previous lesson on communication

Students pay attention

STEP 2

EXPLANATION

She explains the meaning of harmful substances

She also gives examples of harmful substances

Students pay attention and participates

STEP 3

DEMONSTRATION

She further states ways of preventing consumption of harmful substances

Students pay attention and participate

STEP 4

NOTE TAKING

The teacher writes a summarized note on the board

The students copy the note in their books

 

NOTE

HARMFUL SUBSTANCES

Harmful substances mean any toxic or poisonous substances that are unfit for human consumption

Some examples of harmful substances are

  1. stale foods
  2. poor cooked foods
  3. spoiled foods
  4. infested foods
  5. unripe fruits
  6. impure water
  7. expired foods, drinks and pharmaceutical products

 

Ways of preventing consumption of harmful substances

  1. separate raw and cooked foods
  2. store food and drinks at the proper temperature
  3. drink safe water and eat cooked food
  4. use clean kitchen utensils to eat food and drink water
  5. wash fruits and food materials thoroughly before cooking or eating
  6. avoid consuming stale, poorly cooked, dirty and infested foods and food products
  7. cook food for the appropriate length of time and at the appropriate heat temperature to kill pathogens.

EVALUATION:    1. Define harmful substances

  1. Give examples of harmful substances
  2. State ways of preventing consumption of harmful substances

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively