Lesson Notes By Weeks and Term - Senior Secondary 1

Food production and storage

Get it on Google Play
Get it on the Apple App Store
  1. Home
  2. Lesson Notes By Weeks and Term
  3. Senior Secondary 1
  4. Food production and storage

TERM – 3RD TERM

WEEK TWO

Class: Senior Secondary School 1

Age: 15 years

Duration: 40 minutes of 5 periods each

Date:

Subject: Biology

Topic: FOOD PRODUCTION AND STORAGE

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

  1. Define food production and food storage
  2. Identify ways of improving crop yields
  3. Show the relationship between the availability of food and human population
  4. Identify the effects of food shortage.

INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers,

demonstration, videos from source

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures

INSTRUCTIONAL PROCEDURES

PERIOD 1-2

PRESENTATION

TEACHER’S ACTIVITY

STUDENT’S

ACTIVITY

STEP 1

INTRODUCTION

The teacher introduces food production and food storage

 

Students pay

attention

STEP 2

EXPLANATION

Teacher discusses the ways of improving crop yields

Students pay

attention and

participate

 

STEP 3

DEMONSTRATIO

N

Teacher explain the relationship between the availability of food and human population also the effects of food shortage

 

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

Food production and storage

Food production involves the cultivation of crops and the raising of livestock for human consumption. This process includes activities such as planting, harvesting, and processing raw materials into food products. Storage is the preservation of food to maintain its quality and safety for later consumption. Techniques like refrigeration, freezing, canning, and drying are commonly used for food storage. Proper storage helps prevent spoilage, maintains nutritional value, and reduces the risk of foodborne illnesses.

  1. Refrigeration: Keeps perishable foods like meat, dairy, and fresh produce at a low temperature to slow down spoilage and bacterial growth.
  2. Freezing: Preserves food by lowering its temperature below freezing, preventing the growth of bacteria, yeast, and molds. Suitable for a wide range of foods, including fruits, vegetables, and meat.
  3. Canning: Involves sealing food in airtight containers and heating them to destroy microorganisms. Common for fruits, vegetables, and sauces.
  4. Drying/Dehydrating: Removes moisture from food, inhibiting the growth of microorganisms. Used for fruits, vegetables, and herbs.
  5. Smoking: Exposes food to smoke from burning wood or other materials, imparting flavor and acting as a preservative. Common for meats and fish.
  6. Vacuum Sealing: Removes air from packaging to slow down oxidation and bacterial growth, preserving the quality of the food.
  7. Preservatives: Adding natural or artificial substances to food to inhibit spoilage, commonly used in processed foods.

Ways of improving crops yield

Improving crop yields is essential for sustainable agriculture and meeting the growing global demand for food. Here are several ways to enhance crop productivity:

  1. Selecting Resilient Varieties: Choose crop varieties that are well-suited to local soil, climate, and pest conditions to maximize adaptability and resilience.
  2. Optimizing Planting Density: Adjust the spacing between plants to maximize sunlight exposure, airflow, and nutrient availability. This can vary based on the crop type.
  3. Proper Irrigation: Implement efficient irrigation systems to ensure crops receive the right amount of water at the right time. Drip irrigation, for example, minimizes water wastage.
  4. Nutrient Management: Use soil testing to determine nutrient deficiencies and apply fertilizers accordingly. Balanced nutrient levels are crucial for plant growth.
  5. Crop Rotation: Rotate crops to break pest and disease cycles, maintain soil fertility, and prevent nutrient depletion.
  6. Intercropping and Companion Planting: Planting different crops together can enhance nutrient uptake, provide pest control, and optimize space utilization.
  7. Integrated Pest Management (IPM): Employ a combination of biological, cultural, and chemical control methods to manage pests without relying solely on pesticides.
  8. Cover Cropping: Planting cover crops during fallow periods helps prevent soil erosion, suppress weeds, and improve soil structure and fertility.

 Relationship between availability of food and human population.

The relationship between the availability of food and human population is complex and multifaceted. Adequate food availability is essential to sustain a growing population. Factors such as agricultural productivity, distribution systems, economic conditions, and technological advancements influence food availability. Conversely, population growth can strain food resources, leading to challenges in ensuring everyone has access to nutritious food. Sustainable agriculture practices, food distribution mechanisms, and population management strategies play crucial roles in balancing this relationship.

Effects of Food Shortage

  1. Food shortage can lead to malnutrition, hunger, and health problems.
  2. It can also cause social unrest, economic challenges, and hinder overall development in affected regions.

EVALUATION: 1. identify the effects of food shortage

  1. Mention five ways of improving crop yields
  2. Define food storage and identify ways of proper storage.
  3. Describe the relationship between the availability of food and human population.

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively