Lesson Notes By Weeks and Term - Senior Secondary 1

Proteins

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Term: 1st Term

Week: 5

Class: Senior Secondary School 1

Age: 15 years

Duration: 40 minutes

Date:       

Subject:      Food and nutrition

Topic:-       Proteins

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

  1. Describe Proteins
  2. State the functions of proteins
  3. Discuss protein deficiency

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 carbohydrates

Students pay attention

STEP 2

EXPLANATION

She defines proteins

Students pay attention and participates

STEP 3

DEMONSTRATION

She states and explains the functions of proteins and its deficiency

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

PROTEINS

Protein is another macro nutrient required by the body. Protein is made up of carbon, hydrogen nitrogen, and oxygen. The major structural unit of protein is amino acid. Protein can be classified into two. Protein that contain all the essential amino acids are called first class or complete or animal proteins. The other class of protein is the second class or incomplete or plant protein because they lack one or more of the essential amino acids.

Functions of proteins

  1. It promotes growth.
  2. It repairs worn out tissues.
  3. It serves as source of energy in the absence of carbohydrate and fats.
  4. It builds anti-bodies that fight against infections and diseases.
  5. It builds enzymes to catalyze chemical reactions of the body.
  6. It builds hormones that assist in the regulation of body processes.
  7. It forms the major structural component of the cells.
  8. It is responsible for the transmission of hereditary traits or characteristics from parents to off springs.

DEFICIENCY OF PROTEINS.

The deficiency of protein leads to poor growth and lower resistance to infections. In infants, it leads to kwashiorkor and marasmus.

Food sources of proteins

Protein can be obtained from animals and their products. Such as egg, beans, groundnut, milk, cheese, fish, poultry, soya beans, meat, peas etc.

 

EVALUATION:    1. Define protein

  1. State three functions of proteins
  2. Discuss protein deficiency

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively