- Class: Primary 1
- Term: 3rd Term
- Week: 2
- Age: 6 years
- Duration: 40 minutes
- Date:
- Subject: National Value Education
- Curriculum Theme: Social Studies
- Topic: Risk Factors in Food
- Content: Food Risk Incidences
Specific Objectives:
- Cognitive domain: Pupils will be able to list common food risk incidences.
- Affective domain: Pupils will appreciate the importance of eating safe and healthy food.
- Psychomotor domain: Pupils will demonstrate ways of identifying unsafe foods.
- Social Domain: Pupils will share knowledge on safe food practices with peers and family.
Reference Materials:
- 9 – Years Basic Education Curriculum
- Abuja Educational Resource Centre Scheme of work
- NAPPS National Unified Scheme of Work
- Online Information
- Textbooks
Instructional Materials:
- Pictures of healthy vs. unhealthy foods
- Video clips on food safety
- Real-life examples of food items (if possible)
Rationale for the Lesson:
Understanding the risk factors in food is crucial for developing healthy eating habits early in life. This lesson aims to equip pupils with the knowledge to identify unsafe foods and understand the importance of consuming safe and nutritious food for their overall health and well-being.
Prerequisite/Previous Knowledge:
Pupils are expected to have basic knowledge of different types of foods.
INSTRUCTIONAL PROCEDURES:
Content Development: Risk Factors in Food
| Content | Time | Teaching Method | Teaching Strategy | Teacher’s Activity | Pupil’s Activity | Learning Point |
|---|---|---|---|---|---|---|
| Step 1: Introduction | 5 min | Discussion | Inquiry-based learning | Introduce the topic | Listen and respond to questions | Understanding the lesson’s focus |
| Step 2: Identifying Risk Factors | 10 min | Interactive Lecture | Visual Learning | Show pictures and videos | Identify and discuss risk factors | Identifying unsafe foods |
| Step 3: Prevention Techniques | 10 min | Demonstration | Hands-on activities | Demonstrate safe food practices | Practice identifying safe foods | Learning how to ensure food safety |
| Step 4: Role-playing | 5 min | Role Play | Collaborative Learning | Guide pupils in role-play scenarios | Participate in role-playing | Applying knowledge in real-life context |
| Note Taking | 5 min | Writing | Direct Instruction | Dictate notes to pupils | Write down notes | Recording key lesson points |
| Evaluation | 3 min | Q&A | Assessment | Ask questions based on objectives | Answer questions | Assessing understanding |
| Conclusion | 2 min | Summary | Reflective | Summarize the lesson | Listen and reflect | Recap of the lesson |
Classroom Note:
Food Risk Incidences
- Contamination with bacteria or viruses.
- Presence of harmful chemicals or pesticides.
- Foods spoiled due to improper storage.
- Allergic reactions to certain food ingredients.
- Physical hazards like stones or pieces of glass in food.
Evaluation Questions:
- Can you name two bacteria that can contaminate food?
- Why is it important to wash fruits and vegetables before eating?
- What should you do if you find a piece of glass in your food?
Note to Teachers:
Customize the lesson content, teaching methods, and pupil activities to match your teaching style, curriculum, and available resources. Ensure that the materials are age-appropriate and that the videos and pictures clearly illustrate the differences between safe and unsafe food practices. Encourage active participation and allow pupils to share their own experiences with food, fostering a collaborative and inclusive learning environment.
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