Lesson Notes By Weeks and Term - Senior Secondary 1

Vegetables

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Term: 3rd Term

Week: 7

Class: Senior Secondary School 1

Age: 15 years

Duration: 40 minutes

Date:       

Subject:      Food and nutrition

Topic:-       Vegetables

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

  1. Define vegetables
  2. Outline the classes of vegetables
  3. Discuss the factors to consider when choosing leafy vegetables

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 practicals on cereals and legumes

Students pay attention

STEP 2

EXPLANATION

She defines vegetables and outlines its classes

Students pay attention and participates

STEP 3

DEMONSTRATION

She discusses the factors to consider when choosing leafy vegetables

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

VEGETABLES
Vegetables are edible parts of plants such as roots, leaves, stem, etc. They are highly perishable food stuff and seasonal.

CLASSIFICATION OF VEGETABLES.

  1. Roots or tubers; Cassava, cocoyam, potato, yam, carrots.
  2. Green leafy vegetables; Spinach, okra, waterleaf, lettuce, cabbage.
  3. Bulbs; onions, carrots, garlic, turnips, shallots.
  4. Pulses and legumes; beans, peas nuts.
  5. Miscellaneous vegetables; cucumber, pepper, lettuce, pumpkin.

 

NUTRITIVE VALUE OF VEGETABLES.

Vegetables especially the leafy ones are rich in B-complex vitamins and also contain a full amount of vitamin C. Vegetables also contains Carotene which is precursor to vitamin A. They serve as a mild laxative for easy defication.

 

SOURCES OF MINERAL ELEMENTS.

Vegetables are good sources of minerals such as iron, calcium, sodium, sulphur, phosphorus.

 

NUTRITIVE COMPONENT OF VEGETABLES.

  1. Protein; pulses are rich in second hand protein, the other classes of vegetables contain body building materials.
  2. Carbohydrate; are present in form of starch, sugar and cellulose.

Starch is the chief nutrient of roots vegetable such as cassava, sweet potatoes, cocoyam, and yams of all kinds.

Sugar; there are some sugar in carrots and sweet potatoes.

  1. Mineral salts; potassium, iron, calcium, salt, phosphorus, are all present in some leafy vegetables, pulses and roots.
  2. Vitamin A, B, C; they are present in vary quantities in vegetables. Vitamins is present in tomatoes, green leafy vegetables, green pepper, germinated pulses, and all green and yellow vegetables contain vitamin A and B-complexes.

Vitamins are present in most pulses.

  1. Water; All vegetables contain a large percentage of water.

FACTORS TO CONSIDER WHEN CHOOSING LEAFY VEGETABLES.

  1. The color should be attractive and look crisp and fresh.
  2. They should be free from Insect attack.
  3. The leaves should not drop when the bunch is shaken.
  4. The mid strip of large leaves should snap sharply when broken.

    EFFECTS OF HEAT ON LEAFY VEGETABLES.

  1. 1. Loss of nutrient in some vegetables.
  2. The color changes i.e. in leafy vegetables.

EVALUATION:    1. Define vegetables

  1. Discuss the classes of vegetables
  2. State the factors to consider when choosing leafy vegetables

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively