Home Economics - Junior Secondary 2 - Food nutrients

TERM: 3^RD TERM

WEEK: 3

CLASS: Junior Secondary School 2

AGE: 13 years

DURATION: 40 minutes each for 2 periods

DATE:

SUBJECT: Home economics

TOPIC: Food nutrients

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

1. ) Define food, nutrients and nutrition
2. ) Mention and explain the food nutrients, their functions, sources and deficiency diseases
3. ) Mention the food groups with nutrients under each group

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

INSTRUCTIONAL MATERIALS: Recommended Home economics textbooks for Junior Secondary School 2

INSTRUCTIONAL PROCEDURES: PERIOD 1-2:

NOTE

FOOD NUTRIENTS
Food is any substance that provides nourishment to the body, typically containing essential nutrients required for growth, maintenance, and energy. It can come from plant or animal sources.

Nutrients are substances in food that the body needs for energy, growth, and maintenance of health. They include carbohydrates, proteins, fats, vitamins, minerals, and water.

Nutrition is the process by which the body takes in and utilizes food for growth, energy, and overall health. It involves the digestion, absorption, and metabolism of nutrients.

Food Nutrients, Their Functions, Sources, and Deficiency Diseases

1. Carbohydrates
   • Function: Provide the body with energy; fuel for the brain, muscles, and other cells.
   • Sources: Rice, bread, pasta, fruits, vegetables, and grains.
   • Deficiency Diseases: Lack of carbohydrates can lead to low energy levels, fatigue, and weight loss. Long-term deficiency can cause ketosis (when the body burns fat for energy).
2. Proteins
   • Function: Essential for growth, repair of tissues, and building enzymes and hormones.
   • Sources: Meat, fish, eggs, legumes (beans, lentils), nuts, and seeds.
   • Deficiency Diseases: Protein-energy malnutrition (PEM) leading to conditions like kwashiorkor and marasmus, characterized by stunted growth, weak immune system, and muscle wasting.
3. Fats
   • Function: Provide long-term energy, help absorb vitamins, and support cell structure.
   • Sources: Oils, butter, avocados, nuts, seeds, fatty fish, and meat.
   • Deficiency Diseases: Lack of fats can impair the absorption of fat-soluble vitamins (A, D, E, K) and result in dry skin and poor cell function.
4. Vitamins
   • Function: Regulate metabolism, support immune function, and promote healthy skin, bones, and eyes.
   • Sources:
     • Vitamin A: Carrots, sweet potatoes, spinach.
     • Vitamin C: Citrus fruits, tomatoes, and bell peppers.
     • Vitamin D: Sunlight, fortified dairy, and fish.
   • Deficiency Diseases:
     • Vitamin A deficiency can cause night blindness and immune issues.
     • Vitamin C deficiency causes scurvy, resulting in gum disease and fatigue.
     • Vitamin D deficiency can cause rickets in children and osteomalacia in adults.

5. Minerals
   • Function: Essential for bone health, nerve function, and metabolic processes.
   • Sources:
     • Calcium: Dairy products, leafy greens.
     • Iron: Red meat, beans, lentils, spinach.
     • Potassium: Bananas, potatoes, and spinach.
   • Deficiency Diseases:
     • Calcium deficiency leads to osteoporosis or rickets.
     • Iron deficiency causes anemia, fatigue, and weakness.
     • Potassium deficiency can cause muscle cramps and irregular heartbeat.

6. Water
   • Function: Vital for hydration, digestion, nutrient transport, and temperature regulation.
   • Sources: Water, fruits, vegetables, and drinks like herbal teas.
   • Deficiency Diseases: Dehydration, leading to dry skin, weakness, and impaired kidney function.

Food Groups with Nutrients Under Each Group

1. Energy-Giving Foods- Carbohydrates and Fats
   • Nutrients: Starch, fiber, sugars, Saturated fats, unsaturated fats, essential fatty acids.
   • Sources: Rice, bread, pasta, potatoes, fruits, Oils, butter, nuts, seeds, and fatty fish.

2. Body-Building Foods- Proteins
   • Nutrients: Amino acids, essential proteins.
   • Sources: Meat, fish, eggs, beans, nuts, seeds, and dairy products.
3. Protective Foods- Vitamins and Minerals
   • Nutrients: Vitamin A, B, C, D, E, K, calcium, iron, potassium, etc.
   • Sources: Fruits, vegetables, dairy products, meat, fish, and grains.
4. Water
   • Nutrient: Hydration.
   • Sources: Water, fruits, vegetables, soups, and drinks.
5. Fiber
   • Nutrient: Dietary fiber.
   • Sources: Whole grains, legumes, fruits, and vegetables.

EVALUATION:

1. What is the role of carbohydrates in the body, and what are the potential consequences of a carbohydrate deficiency?
2. How do proteins contribute to growth and tissue repair, and what are the symptoms of protein-energy malnutrition (PEM)?
3. Describe the function of fats in the body and list two deficiency diseases associated with insufficient fat intake.
4. How do vitamins and minerals support overall health, and what are the deficiency diseases associated with vitamins A, C, and D?
5. Why is water essential for the body, and what are the signs of dehydration?

CLASSWORK: As in evaluation

CONCLUSION: The teacher marks their books and commends them positively