Lesson Notes By Weeks and Term v4 - JHS 1

Lesson Video

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Performance objectives

• Identify and describe carbohydrates, proteins, and fats.
• Explain the functions of these nutrients in the body.
• Discuss deficiency diseases linked to lack of nutrients.
• Relate your diet to the nutrients you consume.
• Describe symptoms and prevention for common deficiency diseases.

Lesson summary

Grade: JHS1 Overview and Learning Objectives Overview (Why this matters) Food is not just for “filling the stomach”; it provides nutrients that the body uses for energy, growth, repair, protection against disease, and healthy body functions. In Ghana, many health problems in children and adults (e.g., anaemia, kwashiorkor, rickets, night blindness) are linked to what we eat often and what we lack. Understanding the relationship between food nutrients helps learners choose balanced meals using common Ghanaian foods like banku, kenkey, rice, yam, kontomire, beans, fish, eggs, groundnuts, fruits, and vegetables.

Lesson notes

A. Meaning of “food nutrients” Nutrients are useful substances in food that the body needs to: provide energy build the body and repair tissues regulate body processes (e.g., heartbeat, digestion) protect the body from diseases B. Classes of nutrients and their main functions We group nutrients into macronutrients (needed in large amounts) and micronutrients (needed in small amounts but very important). 1) Carbohydrates (Energy-giving) Main function: Provide energy for activities (walking, learning, sports) and body functions (breathing, heartbeat). Examples (Ghanaian foods): rice, banku, kenkey, fufu, yam, cassava, plantain, bread, gari, maize, sweet potato. Relationship to other nutrients: Carbohydrates provide energy so that proteins can be used for growth and repair instead of being “burnt” for energy. If lacking: body becomes weak, tired, weight loss; may lead to poor concentration. 2) Proteins (Body-building and repair) Main function: Build new body tissues and repair damaged tissues; form enzymes, hormones, antibodies. Examples: beans, cowpea, groundnuts, eggs, fish, meat, milk, soybeans, kontomire with eggs/fish, bambara beans. Relationship to other nutrients: Protein needs energy (from carbohydrates/fats) to be used well for growth. Protein also works with minerals (e.g., iron) to form healthy blood. If lacking: poor growth, weak muscles, frequent sickness; severe lack can cause kwashiorkor. 3) Fats and oils (Concentrated energy + body functions) Main functions: Provide more energy than carbohydrates (energy store). Help absorb fat-soluble vitamins: A, D, E, K. Insulate the body and protect organs. Examples: palm oil, groundnut oil, shea butter, coconut, avocado pear, oily fish. Relationship to other nutrients: Without fats/oils, the body may not absorb enough vitamin A and D, increasing risk of night blindness and rickets. If lacking: poor absorption of vitamins A/D; dry skin; low energy. 4) Vitamins (Protective and regulatory) Vitamins help the body work properly and prevent diseases.

Key vitamins for JHS1: Vitamin A: good vision (especially at night), healthy skin Sources: carrots, mango, pawpaw, dark green leaves (kontomire), red palm oil, eggs, liver Deficiency disease: night blindness Vitamin C: wound healing, healthy gums, helps fight infections Sources: oranges, lemons, guava, pineapple, tomatoes, pepper Deficiency disease: scurvy (bleeding gums, weak body) Vitamin D: helps body use calcium for strong bones/teeth Sources: sunlight exposure, eggs, fish, fortified foods Deficiency disease: rickets (soft/weak bones)

Relationship idea: Vitamins often work with minerals and other nutrients. Example: vitamin D helps the body absorb and use calcium for bones. 5) Minerals (Body regulation and structure) Important minerals: Iron: needed to make haemoglobin in red blood cells (carries oxygen) Sources: liver, fish, meat, beans, kontomire, millet, fortified cereals Deficiency disease: anaemia (tiredness, pale palms, dizziness) Calcium: strong bones and teeth Sources: milk, small fish eaten with bones (e.g., anchovies), kontomire, fortified foods Deficiency disease: contributes to rickets/weak bones Iodine: helps thyroid gland control growth and metabolism Sources: iodised salt, seafood Deficiency: goitre (swollen neck), poor growth/learning difficulties

Relationship idea: Minerals often need vitamins to work well (e.g., calcium + vitamin D). 6) Water (Transport and temperature control) Functions: transports nutrients, removes waste (urine/sweat), controls body temperature. Relationship: Without water, digestion and transport of nutrients becomes difficult. 7) Fibre/Roughage (Healthy digestion) Sources: fruits, vegetables, whole grains, beans. Functions: prevents constipation, supports gut health. Relationship: Fibre helps the body use food well by improving digestion and preventing bowel problems.

Evaluation guide

• Name and analyse food nutrients such as carbohydrates, proteins,
• fatty acids, and their uses in the human body. Critical Thinking and Problem Solving (CP),
• Communication and Collaboration (CC),
• Digital Literacy (DL), and Creativity and