Lesson Notes By Weeks and Term - Senior Secondary 1

Fats and oils

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Term: 1st Term

Week: 6

Class: Senior Secondary School 1

Age: 15 years

Duration: 40 minutes

Date:       

Subject:      Food and nutrition

Topic:-       Fats and Oils

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

  1. Describe Fats and Oils
  2. Differentiate between Fats and Oils
  3. State the functions of fats and oils

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 proteins

Students pay attention

STEP 2

EXPLANATION

She defines fats and oils. She differentiates between fats and oils

Students pay attention and participates

STEP 3

DEMONSTRATION

She states and explains the functions of fats and oils

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

FATS AND OILS

Fats and oil are another group of macro nutrients that is required by the body. It composes of carbon, oxygen and hydrogen. Excess carbohydrates and proteins can be converted into fats and stored under the skin. The structural unit of fats and oils are glycerol and fatty acid.

Differences between fats and oils

Fats

Oils

1. Fats are solid at room temperature.

Oils are liquid at room temperature.

2. Fats contain saturated fatty acid.

Oils contain unsaturated fatty acids.

3. Fats are obtained from animals.

Oil is obtained from plants and vegetables.

 

Functions of fats and oils

  1. It serves as source of heat and energy.
  2. It acts as insulator, thus preventing heat loss from the body.
  3. It acts as cushion to the delicate internal organs, hence, it protects them against shock and damage.
  4. It contribute to flavor and palatability of food.
  5. It provides satiety, hence, delay the onset of hunger because they are not digested easily.
  6. It facilitates the absorption of fat soluble vitamins.
  7. It promotes healthy hair and skin.

Although, fairly large amount of fat and oil are needed by the body but the excessive consumption can lead to overweight or obesity.

Food sources of fats and oils are margarine, butter, edible oils such as: palm oil, groundnut oil, corn oils, soybeans oil, vegetable oil etc.

 

 

EVALUATION:    1. Define fats and oils

  1. State three functions of fats and oils
  2. State three differences between fats and oils

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively