Lesson Notes By Weeks and Term - Primary 6

Factors that may hinder preservation + Meal planning and importance of healthy eating

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TERM: 1st Term

WEEK: 4

CLASS: Primary 6

AGE: 11 years

DURATION: 40 minutes of 2 periods each
DATE:

SUBJECT: Prevocational Studies

TOPIC:       -        Factors that may hinder preservation

  • Meal planning and importance of healthy eating

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

  1. Evaluate the factors that may hinder crop preservation
  2. Profer solutions to the factors
  3. Explain the meaning of meal planning
  4. Explain reasons why we eat for healthy living
  5. Discuss the importance of healthy eating

INSTRUCTIONAL TECHNIQUES: Identification, explanation, playway method, questions and answers, demonstration.

INSTRUCTIONAL MATERIALS: chart showing food groups

INSTRUCTIONAL PROCEDURES

PERIOD 1 and 2:

PRESENTATION

TEACHER’S ACTIVITY

PUPIL’S ACTIVITY

STEP 1

INTRODUCTION

The teacher revises the previous lesson on crop preservations and how to make detergents

Pupils pay attention

STEP 2

EXPLANATION           

She outlines the factors that may hinder preservation of crops

1. Temperature: The temperature at which food is preserved is very critical to shelf life.

2. Moisture: It is recommended to remove moisture when preserving foods

3. Oxygen – some crops rot easily in the presence of oxygen

4. Light can degrade the food value of foods.

 

She highlights the solutions to these problems

1. Use a temperature relevant to each crop

2. Remove all moisture content for crops to be preserved for long

3. Keep air away from crops yet to be preserved

4. Keep light away from ready to be preserved crops

Pupils pay attention

STEP 3

DEMONSTRATION

She explains the meaning of meal planning

Meal planning is the simple act of planning and writing down any of your meals for the week ahead of time

 

She outlines the reasons why we should eat for healthy living

1. It helps you to live longer.

2. Keeps skin, teeth, and eyes healthy.

3. It Supports muscles.

4. It Boosts immunity.

5. It Strengthens bones.

6. It Lowers risk of heart disease, type 2 diabetes, and some cancers.

7. Supports healthy pregnancies and breastfeeding.

8. it Helps the digestive system function.

 

She further discusses the factors that affect meal planning

1. Nutritional needs of the family members

2. Financial capability of the family

3.Food and fruit seasons

4. Personal preferences

5. Cooking Equipment, tools and work space available

6. Food Habits of the family members

7. Meal Frequency and Pattern.

Pupils pay attention

STEP 4

NOTE TAKING

The teacher writes on the board while the pupils copy the note

Pupils copy the note

                                                                    

NOTE

Factors that may hinder preservation of crops

  1. Temperature: The temperature at which food is preserved is very critical to shelf life.
  2. Moisture: It is recommended to remove moisture when preserving foods
  3. Oxygen – some crops rot easily in the presence of oxygen
  4. Light can degrade the food value of foods.

 

 Solutions to these problems

  1. Use a temperature relevant to each crop
  2. Remove all moisture content for crops to be preserved for long
  3. Keep air away from crops yet to be preserved
  4. Keep light away from ready to be preserved crops

 

MEAL PLANNING

Meal planning is the simple act of planning and writing down any of your meals for the week ahead of time

Reasons why we should eat for healthy living

  1. It helps you to live longer.
  2. Keeps skin, teeth, and eyes healthy.
  3. It Supports muscles.
  4. It Boosts immunity.
  5. It Strengthens bones.
  6. It Lowers risk of heart disease, type 2 diabetes, and some cancers.
  7. Supports healthy pregnancies and breastfeeding.
  8. it Helps the digestive system function.

 

Factors that affect meal planning

  1. Nutritional needs of the family members
  2. Financial capability of the family
  3. Food and fruit seasons
  1. Personal preferences
  2. Cooking Equipment, tools and work space available
  3. Food Habits of the family members
  4. Meal Frequency and Pattern.

EVALUATION:    1. Explain three factors that may affect crop preservation

  1. Outline the solutions to the above factors
  2. Explain the meaning of meal planning
  3. Discuss five reasons why we eat for healthy living
  4. State four factors that affect meal planning

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the pupils positively and marks their books



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