Lesson Notes By Weeks and Term - Senior Secondary 1

PRESENTATION

TEACHER’S ACTIVITY

STUDENT’S ACTIVITY

STEP 1

INTRODUCTION

The teacher reviews the previous lesson on family conflicts

Students pay attention

STEP 2

EXPLANATION

She explains the meaning and functions of food nutrients

Students pay attention and participates

STEP 3

DEMONSTRATION

She further the food sources of food nutrients 

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

Nutrients

Food Sources

Carbohydrates

Cereal, whole grains, legumes, potatoes, cheese, pasta, etc.

Proteins

Almonds, eggs, chicken, yoghurt, cottage cheese, oats, seafood, beans and pulses, milk and other dairy products.

Iodine

Eggs, nuts, bread, seaweed, dairy products, and iodized table salt.

Calcium

Dates, spinach, almonds, soybeans eggs, beans, lentils milk, and all other dairy products.

Sodium

Onions, cabbage, sweet potato, broccoli, pumpkin seeds, eggs and milk

Phosphorous

Milk, yoghurt, soy products, beans, whole grain food products, potatoes, peas, etc.

Vitamin – A

Green leafy vegetables,  yellow coloured fruits,  milk,  nuts, tomatoes, carrots, broccoli,  etc.

Vitamin -B

Whole-grain foods, legumes eggs, green leafy vegetables milk and milk products, etc.

Vitamin -C

Citrus fruits, broccoli, milk, and chestnuts.

Vitamin -D

Fish, liver, egg yolks, cheese, citrus fruit juices, soy milk, cereals, etc.

Vitamin -E

Potatoes, turnip, pumpkin, avocado, guava, olives, mango, olives, milk,  nuts, seeds etc.

Vitamin -K

Tomatoes, chestnuts, broccoli, beef, cashew nuts, lamb, mangoes, etc.