Lesson Plan for JSS Three (Age 11)
Subject: Physical and Health Education
Class: JSS 1
Week of the Second Term: 8th Week
Topic: Food, Nutrition, and Health
Sub-Topic: Classes of Food
Objectives
At the end of the lesson, students should be able to:
- Identify the main classes of food.
- Explain the function of each class of food in the body.
- Discuss the importance of consuming a variety of food classes.
Entry Behaviour
Students should have a basic understanding of food types from the previous lesson.
Instructional Materials
- Textbook: Spectrum Physical And Health Education For Junior Secondary School 1 Textbook (BEC Edition).
- Charts illustrating food classes and their functions.
- Samples of food items from different classes.
Reference Materials
- Adeyanju S.A., Musa Danladi L., Igbanugo V.C., Okunrotifa E.B., Edegbai B. (2014). Spectrum Physical And Health Education For Junior Secondary School 1 Textbook (BEC Edition). Spectrum Books Limited, Lagos.
- Bidemi Idowu, Abdullahi Jimoh, Lydia Gbagi. (2014). Physical and Health Education JSS 1. University Press PLC, Lagos.
Content
Food, Nutrition, and Health: Classes of Food
Introduction
Food is categorized into various classes based on its nutritional content and the role it plays in our diet. Understanding these classes helps individuals make informed dietary choices, ensuring they receive a balanced intake of nutrients essential for health and well-being. This guide outlines the primary classes of food and their importance in nutrition.
1. Carbohydrates
- Description: Carbohydrates are the body’s main source of energy. They can be classified into simple and complex carbohydrates.
- Types:
- Simple Carbohydrates: Quick sources of energy that are easily digested. These include sugars found in fruits (fructose), table sugar (sucrose), and dairy products (lactose).
- Complex Carbohydrates: Provide longer-lasting energy and are rich in fiber. Examples include whole grains (brown rice, oats), legumes (beans, lentils), and starchy vegetables (potatoes, corn).
2. Proteins
- Description: Proteins are essential for growth, repair, and maintenance of body tissues. They are made up of amino acids, some of which are essential and must be obtained from food.
- Sources:
- Animal Sources: Meat, poultry, fish, eggs, and dairy products provide complete proteins containing all essential amino acids.
- Plant Sources: Legumes (beans, lentils), nuts, seeds, and whole grains offer protein, though they may lack one or more essential amino acids (incomplete proteins). Combining different plant proteins can provide a complete amino acid profile.
3. Fats
- Description: Fats are a concentrated source of energy and are vital for absorbing fat-soluble vitamins (A, D, E, and K). They also play a crucial role in hormone production and cell structure.
- Types:
- Saturated Fats: Generally solid at room temperature, found in animal products (butter, cheese, fatty cuts of meat) and some tropical oils (coconut oil, palm oil). Should be consumed in moderation.
- Unsaturated Fats: Typically liquid at room temperature, found in oils (olive oil, canola oil), nuts, seeds, and fatty fish (salmon, mackerel). These are considered heart-healthy fats.
- Trans Fats: Created through hydrogenation, found in some processed foods and margarine. These should be avoided as they raise bad cholesterol levels (LDL) and lower good cholesterol levels (HDL).
4. Vitamins
- Description: Vitamins are organic compounds necessary for various biochemical functions in the body. They are classified into water-soluble and fat-soluble vitamins.
- Classes:
- Water-Soluble Vitamins: Includes vitamin C and B vitamins (B1, B2, B3, B6, B12, folate). These vitamins are not stored in the body and need to be consumed regularly.
- Fat-Soluble Vitamins: Includes vitamins A, D, E, and K. These can be stored in the body’s fatty tissues and liver.
5. Minerals
- Description: Minerals are inorganic substances that play critical roles in many bodily functions, including bone health, fluid balance, and muscle contraction.
- Classes:
- Major Minerals: Calcium, potassium, magnesium, and sodium, which are needed in larger amounts.
- Trace Minerals: Iron, zinc, copper, and selenium, required in smaller quantities but essential for various physiological processes.
6. Water
- Description: Water is essential for life, constituting a significant portion of the human body. It plays a vital role in maintaining body temperature, transporting nutrients, and eliminating waste.
- Sources: Drinking water, beverages, and foods with high water content, such as fruits (watermelon, oranges) and vegetables (cucumbers, lettuce).
7. Fiber
- Description: Fiber is a type of carbohydrate that the body cannot digest. It aids in digestion, helps maintain a healthy weight, and lowers the risk of certain diseases.
- Sources: Found in whole grains (brown rice, oatmeal), fruits (apples, berries), vegetables (broccoli, carrots), legumes (beans, lentils), nuts, and seeds.
Step 1: Introduction
Lesson Presentation (Step-by-Step Procedure)
Others removed.
