Lesson Notes By Weeks and Term - Senior Secondary 1

Carbohydrates

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Term: 1st Term

Week: 4

Class: Senior Secondary School 1

Age: 15 years

Duration: 40 minutes

Date:       

Subject:      Food and nutrition

Topic:-       Carbohydrates

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

  1. Define nutrients
  2. Describe carbohydrates
  3. Classify carbohydrates
  4. State the functions of carbohydrates

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

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures

INSTRUCTIONAL PROCEDURES

PERIOD 1

PRESENTATION

TEACHER’S ACTIVITY

STUDENT’S ACTIVITY

STEP 1

INTRODUCTION

The teacher reviews the previous lesson on the relationship between food and nutrition and other subjects

Students pay attention

STEP 2

EXPLANATION

She defines nutrients and carbohydrates. She further classifies carbohydrates

Students pay attention and participates

STEP 3

DEMONSTRATION

She states and explains the functions of carbohydrates

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

CARBOHYDRATES

Nutrients are chemical compounds in food that are used by the body to

function properly and maintain health. Examples include proteins, fats,

carbohydrates, vitamins, and minerals. 

Nutrients that are required in a fairly large quantity by the body are referred

to as macro nutrients while micro nutrients are required in a very little

quantity. All these nutrients perform specific functions in the body and their

lack or shortage in our diet results to deficiencies.

Carbohydrates are made up of carbon, hydrogen and oxygen. They are mainly produced by plants through the process of photosynthesis. Animals obtain carbohydrate by consuming the carbohydrate synthesis by the plants. Carbohydrates can be classified into three namely:

  1. Monosaccharaides

These are the smallest units of carbohydrates referred to as simple sugar e.g. glucose, fructose, GA lactose etc. 

  1. Oligosaccharides

These are the carbohydrates that are made up of between 2 and 10 monosaccharaides units joined together e.g. maltose, lactose, sucrose etc.

  1. Polysaccharides

They are made up of more than ten units of monosaccharaides joined together e.g. starch, cellulose, pepsin etc.

Functions of carbohydrates.

  1. It serves as sources of heat and energyto the body.
  2. It spares protein hence prevents its wastage.
  3. It adds bulk to faces.
  4. It assists in the complete oxidation of fats in the body.
  5. It gives flavor and variety to the diet.

Food sources of carbohydrates

Food sources of carbohydrates include yam, rice, bread, cassava, maize, cocoyam, millet, oat, barley, rhye, wheat, sugarcane, sorghum, guinea corn, plantain etc.

 

EVALUATION:    1. Define

a. nutrients

b. carbohydrates

2. Discuss the classes of carbohydrates

3. State three functions of carbohydrates

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively