Lesson Notes By Weeks and Term - Senior Secondary 1

Fruits

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Term: 3rd Term

Week: 8

Class: Senior Secondary School 1

Age: 15 years

Duration: 40 minutes

Date:       

Subject:      Food and nutrition

Topic:-       Fruits

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

  1. Define fruits
  2. Outline the classes of fruits
  3. Discuss the methods of preparing fruits

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 vegetables

Students pay attention

STEP 2

EXPLANATION

She defines fruits and outlines its classes

Students pay attention and participates

STEP 3

DEMONSTRATION

She discusses the methods of preparing fruits

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

FRUITS

Fruits are the fleshy seed bearing of a plant. Fruits can be divided into two broad groups;

  1. Fresh fruits.
  2. Dry fruits.

Fresh fruits can further be classified into;

  1. Soft fruits; Bananas, guavas, berries.
  2. Hard fruits; apples, pears, melon, mangoes, plums.
  3. Citrus fruits; orange, grapefruits, pineapple, watermelon, lime, lemon.

Dry fruits include; figs, apricot, dates, prunes.

 

NUTRITIVE VALUE OF FRUITS

Fruits contains ascorbic acid and citric acid and almost all fruits contain some amounts of vitamins. Fruits contain Vitamin C and Vitamin A. Principally, other vitamins found in fruits are the B complex vitamins and small quantity of carotene.

  1. SUGAR.
  2. CELLULOSE
  3. STARCH.

The cellulose however is indigestible, so it adds bulk to the faeces making foods act as a mild laxative. The amount of sugar in the fruits depends on the level of ripeness of the fruits. Glucose and Fructose are the chief sugars found in fruits. Fruit contain little or no protein, fats, or mineral salt but they contain different types of organic acid. The acid are responsible for the sourness of unripe fruits. As the fruits ripens, the concentration of the acid reduces,

The names of the acids present in fruits are ASCORBIC ACID, CITRIC ACID, MALIC ACID, TATARIC ACID, and OXALIC ACID.

FACTORS TO CONSIDER WHEN CHOOSING FRUITS.

  1. It must be fresh.
  2. It must be free from insect infestation.
  3. It must not be overripe.
  4. It must be firm to touch.
  5. Buy fruits in season to get it cheaper and fresh; banana pawpaw, citrus, are common during rainy season while guava and orange are common during dry season.

 

METHODS OF SERVING FRUITS.

Fruits are served while fresh .It can be served raw and it can be served ripe. Unripe fruits are fruits with hard seeds may be cooked. The juice can be squeezed out like the citrus fruit and served beautifully, in a cup or a jug .It can also be cut into shapes like fine cubes ,sliced round(pineapple rings),Triangle shaped etc.

     Jams and Jellies can be made from fruit and can also be served as FRUIT SALAD.

 

EFFECTS OF HEAT ON FRUITS.

  1. The vitamin C content is partially or completely destroyed.
  2. The cellulose is softened, therefore the fruit is softened and more digestible.
  3. Pectin is released which is necessary for the setting of jams and jellies.
  4. Mineral salts are leaked out in the water but not lost in syrup made from fruit, cooking water is served along with the fruits.
  5. Bacteria present in the food are destroyed in the process of cooking.

 

METHOD OF PREPARING FRUITS.

  1. RAW FRUIT;

Most fresh fruits when ripened can be served raw, however when fruits are to be served raw. Dirt and micro-organisms to be removed through thorough washing; when fruits are to be peeled wash before peeling and wash after peeling e.g., pawpaw, orange, watermelon.

  1. COOKED FRUIT;

Fruits can be cooked to create variety of meals. It could be more palatable especially when it is unripe. It increases its keeping quality and soften cellulose. Examples of Green Apple; they are cooked to improve starch content.

  1. STEWING METHOD.

Food can be stewed with water or sugar syrup. Those that are cooked in sugar retain its shape to avoid but those that are cooked in water lose their shapes. During, cooking but if the sugar concentration is absolute the same as concentration of soluble material of fruits tend to hold its shape during cooking. But if the sugar concentration in the syrup is higher than that of the fruits, Water is withdrawn from food by osmosis; the food shrinks and becomes tough.

  1. BAKING;

Fruits can be baked e.g. apple are prepared for baking by coring and slicing the skin at the right angle to as to avoid splitting during baking.

 

EVALUATION:    1. Define fruits

  1. Discuss the classes of fruits
  2. Discuss the methods of preparing fruits

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively