Lesson Plan for JSS One (First Term)
Subject: Basic Science
Class: JSS 1
Week of the First Term: 8th Week
Topic: Family Health – Nutrition
Sub-Topic: Balanced Diet and Classes of Food
Objectives
At the end of the lesson, students should be able to:
- Explain what a balanced diet is and its components.
- Identify different classes of food and their importance.
- Discuss how to create a balanced meal plan.
Entry Behaviour
Students should have learned about nutrition and nutrients in the previous week.
Instructional Materials
- Basic Science textbook
- Food pyramid chart
- Visual aids showing examples of balanced meals
Reference Materials
- Adebesin, O. M. (2018). Fundamentals of Basic Science for JSS 1. Metropolitan Publishers, Lagos.
- Bajah, S. T., et al. (2018). Basic Science- Bajah: JSS 1. University Press Plc, Lagos.
Content
Balanced Diet and Classes of Food
Balanced Diet: A balanced diet provides the body with all the essential nutrients in the right proportions to maintain health, support growth, and prevent diseases. It includes a variety of foods from different food groups to ensure adequate intake of carbohydrates, proteins, fats, vitamins, and minerals.
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Classes of Food:
a. Carbohydrates
- Function: Provide energy for daily activities and bodily functions.
- Sources: Bread, rice, pasta, potatoes, fruits, and vegetables.
- Types:
- Simple Carbohydrates: Sugars found in fruits and sweets.
- Complex Carbohydrates: Starches and fibers found in whole grains and legumes.
b. Proteins
- Function: Essential for growth, repair of tissues, and production of enzymes and hormones.
- Sources: Meat, fish, eggs, dairy products, beans, nuts, and seeds.
- Types:
- Complete Proteins: Contain all essential amino acids (e.g., animal products).
- Incomplete Proteins: Lack one or more essential amino acids (e.g., most plant proteins).
c. Fats
- Function: Provide a concentrated source of energy, support cell growth, and aid in nutrient absorption.
- Sources: Oils, butter, nuts, avocados, fatty fish, and dairy products.
- Types:
- Saturated Fats: Typically solid at room temperature, found in animal products and some oils (e.g., coconut oil).
- Unsaturated Fats: Usually liquid at room temperature, found in plant oils, nuts, and fish.
d. Vitamins and Minerals
- Function: Support various bodily functions, including immune response, bone health, and energy production.
- Sources: Fruits, vegetables, dairy products, nuts, and whole grains.
- Types:
- Vitamins: Organic compounds needed in small amounts (e.g., vitamin C, vitamin D).
- Minerals: Inorganic elements important for health (e.g., calcium, iron, potassium).
e. Water
- Function: Vital for hydration, digestion, nutrient transport, and temperature regulation.
- Sources: Drinking water, fruits, vegetables, and soups.
Guidelines for a Balanced Diet:
- Variety: Include foods from all food groups for a diverse nutrient intake.
- Proportions: Follow guidelines like the MyPlate model, which emphasizes filling half the plate with fruits and vegetables.
- Moderation: Limit intake of added sugars, salt, and saturated fats.
- Regular Meals: Aim for three balanced meals a day, supplemented with healthy snacks as needed.
Step 1: Introduction
Lesson Presentation (Step-by-Step Procedure)
Others removed.
