Home Economics - Junior Secondary 3 - Preparation, packing and marketing of food items

TERM: 2^ND TERM

WEEK: 4

CLASS: Junior Secondary School 3

AGE: 14 years

DURATION: 40 minutes each for 2 periods

DATE:

SUBJECT: Home economics

TOPIC: Preparation, packing and marketing of food items

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

) Define meal and snacks
) Give examples of common snacks and drinks in Nigeria
) Differentiate between main meal and snacks in a tabular form

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

INSTRUCTIONAL MATERIALS: Recommended Home economics textbooks for Junior Secondary School 3

INSTRUCTIONAL PROCEDURES: PERIOD 1-2:

PRESENTATION	TEACHER’S ACTIVITY	PUPIL’S ACTIVITY
STEP 1 Review	The teacher revises the previous lesson.	Learners pay attention
STEP 2 Introduction	She defines meal and snacks and give examples of common snacks and drinks in Nigeria	Learners pay attention and participate
STEP 3 Explanation	She differentiates between main meals and snacks	Learners pay attention and participate
STEP 4 NOTE TAKING	The teacher writes a short note on the board for the learners to copy	The learners copy the note from the board

NOTE

PREPARATION, PACKING AND MARKETING OF FOOD ITEMS

Meal: A meal is a larger portion of food typically eaten at regular intervals throughout the day, such as breakfast, lunch, or dinner. Meals are usually more substantial and provide a balance of nutrients (carbohydrates, proteins, fats, and vitamins) to meet the body's energy and nutritional needs.

Snacks: Snacks are smaller portions of food or drink, typically consumed between meals. They are often quick and easy to prepare, providing a temporary energy boost but are not intended to replace a full meal.

Examples of Common Snacks and Drinks in Nigeria

Snacks:

Puff Puff: Deep-fried dough balls, often sweetened.
Chin Chin: Fried dough snacks, crunchy and slightly sweet or savory.
Akara: Fried bean cakes made from ground black-eyed beans.
Boli: Grilled plantain, often served with groundnut (peanut) or pepper sauce.
Kokoro: Crunchy, fried cornmeal snacks.
Gala: A type of sausage roll, often served with a soft drink.
Samosa: Fried pastry filled with vegetables, meat, or fish.

Drinks:

Zobo: A refreshing drink made from hibiscus petals, sometimes sweetened and flavored with ginger or pineapple.
Fanta: A popular carbonated drink.
Coca-Cola: A widely consumed carbonated soft drink.
Chapman: A Nigerian cocktail made with Fanta, Angostura bitters, and other ingredients.
Palm Wine: A traditional alcoholic drink made from the sap of palm trees.
Ginger Drink: A homemade drink made from fresh ginger root.

Differences Between Main Meal and Snacks in a Tabular Form

Aspect	Main Meal	Snacks
Size	Larger portions of food	Smaller portions of food
Time of Consumption	Typically consumed during main mealtimes (e.g., breakfast, lunch, dinner)	Consumed between meals, usually as a quick bite
Nutritional Value	Balanced meal providing energy and essential nutrients	Often less balanced, providing energy but lacking other essential nutrients
Purpose	To provide the body with sufficient energy and nutrients for the day	To satisfy hunger or cravings between meals
Examples	Jollof rice, pounded yam with soup, beans and rice	Puff puff, chin chin, biscuits, fried plantain

EVALUATION:

What are the key differences between a main meal and a snack in terms of nutritional value and purpose?
Identify three common snacks in Nigeria and explain how they are typically prepared.
Why is it important to balance snacks with meals in a daily diet? Provide examples of healthy snack choices.
Describe the potential benefits and drawbacks of consuming snacks frequently throughout the day.
How can meals and snacks contribute to a balanced diet, and what factors should be considered when choosing them?

CLASSWORK: As in evaluation

CONCLUSION: The teacher marks their books and commends them positively