Food Nutrients (JSS 2- Home Economics Lesson Note: Second Term, Week Eight)

Lesson Plan for JSS Two (Age 12)

Subject: Home Economics
Class: JSS 2
Week of the Second Term: 8th Week
Topic: Food Nutrients
Sub-Topic: Classification of Food Nutrients; Functions of Each Nutrient

Objectives:
At the end of the lesson, students should be able to:

1. Classify food nutrients into categories.
2. Explain the functions of each nutrient category.

Entry Behaviour
Students should have a basic understanding of food nutrients.

Instructional Materials

• Home Economics textbook (BEC Edition)
• Visual aids for nutrient classification

Reference Materials
Nwuebeze, N., Sulaimon, T., Ogunyinka, C. O., & Lawoyin, M. A. (2016). Home Economics for Junior Secondary School 2 Textbook (BEC Edition). Spectrum Books Limited. Lagos.

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Content

Food Nutrients: Classification of Food Nutrients; Functions of Each Nutrient

Food nutrients are essential components of the foods we consume, and they play vital roles in maintaining health and supporting bodily functions. Nutrients can be classified into six main categories, each with unique functions in the body. Understanding these classifications and their functions helps individuals make informed dietary choices.

Classification of Food Nutrients

1. Carbohydrates
   • Definition: Organic compounds made of carbon, hydrogen, and oxygen, serving as a primary energy source for the body.
   • Types:
     • Simple Carbohydrates: Quick sources of energy, found in sugars (e.g., glucose, fructose).
     • Complex Carbohydrates: Provide sustained energy and are found in starches and fiber (e.g., whole grains, legumes, vegetables).
2. Proteins
   • Definition: Large molecules made of amino acids that are essential for growth, repair, and maintenance of body tissues.
   • Types:
     • Complete Proteins: Contain all essential amino acids (e.g., animal products like meat, fish, eggs, and dairy).
     • Incomplete Proteins: Lack one or more essential amino acids (e.g., plant-based sources like beans, lentils, nuts, and grains).
3. Fats (Lipids)
   • Definition: Concentrated sources of energy that are necessary for various bodily functions, including hormone production and nutrient absorption.
   • Types:
     • Saturated Fats: Usually solid at room temperature; found in animal products and some tropical oils (e.g., butter, coconut oil).
     • Unsaturated Fats: Generally liquid at room temperature; found in plant oils and fatty fish (e.g., olive oil, avocados, salmon).
     • Trans Fats: Artificially created fats that can increase the risk of heart disease (e.g., partially hydrogenated oils).
4. Vitamins
   • Definition: Organic compounds that are essential for various biochemical processes in the body, often acting as coenzymes in metabolism.
   • Types:
     • Water-Soluble Vitamins: Include vitamin C and the B vitamins (e.g., thiamine, riboflavin, niacin) and are not stored in the body.
     • Fat-Soluble Vitamins: Include vitamins A, D, E, and K, which are stored in body fat and are important for various bodily functions.
5. Minerals
   • Definition: Inorganic substances that are essential for many physiological functions, including bone health and nerve function.
   • Types:
     • Macrominerals: Required in larger amounts (e.g., calcium, potassium, magnesium).
     • Trace Minerals: Required in smaller amounts (e.g., iron, zinc, selenium).
6. Water
   • Definition: A vital nutrient that is essential for life, making up a significant portion of the human body.
   • Role: Facilitates various physiological processes, including digestion, temperature regulation, and nutrient transport.

Functions of Each Nutrient

1. Carbohydrates
   • Energy Source: Primary energy source for the body, particularly for the brain and muscles during physical activity.
   • Digestive Health: Dietary fiber, a type of carbohydrate, promotes healthy digestion and helps prevent constipation.
2. Proteins
   • Tissue Repair and Growth: Essential for the growth, repair, and maintenance of tissues, including muscles, skin, and organs.
   • Enzyme and Hormone Production: Proteins are crucial for producing enzymes, hormones, and other body chemicals.
3. Fats
   • Energy Storage: Serve as a concentrated source of energy, providing more calories per gram than carbohydrates or proteins.
   • Cell Structure and Function: Important for forming cell membranes and supporting cell structure.
4. Vitamins
   • Metabolic Processes: Each vitamin plays a specific role in metabolic processes, such as energy production, immune function, and blood clotting.
   • Antioxidant Protection: Some vitamins (e.g., vitamins C and E) act as antioxidants, helping to protect cells from damage.
5. Minerals
   • Bone Health: Minerals like calcium and phosphorus are essential for building and maintaining strong bones.
   • Electrolyte Balance: Minerals such as sodium and potassium help regulate fluid balance and muscle contractions.
6. Water
   • Hydration: Vital for maintaining fluid balance, which is crucial for overall health and bodily functions.
   • Temperature Regulation: Helps regulate body temperature through sweating and respiration.

Step 1: Introduction

Lesson Presentation (Step-by-Step Procedure)

Others removed.