• Class: Primary 1
  • Term: 3rd Term
  • Week: 3
  • Age: 6 years
  • Duration: 40 minutes
  • Date:
  • Subject: National Value Education
  • Curriculum Theme: Social Studies
  • Topic: Risk Factors In Food
  • Content: Risk factors in food distribution and preparation, Ways of correcting Risk factors in food distribution and preparation.

Specific Objectives:

  • Cognitive Domain: Pupils should be able to identify risk factors in food distribution and preparation.
  • Affective Domain: Pupils should show concern for eating safely prepared and distributed food.
  • Psychomotor Domain: Pupils should be able to demonstrate simple ways of correcting risk factors in food distribution and preparation.
  • Social Domain: Pupils should be able to discuss the importance of safe food practices with their peers.

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 depicting good and bad food handling practices
  • Video clips on safe food preparation and distribution
  • Flashcards with keywords

Rationale for the Lesson:

Understanding risk factors in food distribution and preparation is crucial for maintaining good health. This lesson will equip pupils with the knowledge to identify unsafe food practices and encourage them to advocate for and practice safe food handling, thereby reducing the risk of foodborne illnesses.

Prerequisite/Previous Knowledge:

Pupils are assumed to have basic knowledge of food items and the importance of cleanliness.

INSTRUCTIONAL PROCEDURES:

Content Development: Risk Factors In Food

ContentTimeTeaching MethodTeaching StrategyTeacher’s ActivityPupil’s ActivityLearning Point
Step 1: Introduction5 minDiscussionQuestion and AnswerIntroduce the topic, ask pupils about their favorite foods.Respond to questions, express their favorite foods.Engaging pupils’ interest in the topic
Step 2: Risk Factors In Food Preparation And Distribution 10 minInteractiveDemonstrationShow pictures and videos, explain risk factors.Observe and identify risks in pictures and videos.Identifying food safety risks
Step 3: Ways of Correcting Risks Factors In Food Preparation And Distribution 10 minGroup WorkBrainstormingGuide pupils to brainstorm solutions to the risks shown.Discuss in groups, list solutions.Learning to correct unsafe practices
Step 4: Role-play10 minRole-playDemonstrationOrganize role-play on good vs. bad food handling practices.Participate in role-play.Practicing safe food handling
Step 5: Conclusion5 minSummaryRecapSummarize the lesson, emphasizing key points.Listen and ask questions.Reinforcing learned concepts

Classroom Note:

Risk Factors in Food Distribution and Preparation

  1. Dirty cooking utensils
  2. Unwashed hands
  3. Improper storage temperatures
  4. Contaminated water supply
  5. Exposed food to insects and pests

Ways of Correcting Risk Factors in Food Distribution and Preparation

  1. Always wash hands before handling food.
  2. Use clean cooking utensils.
  3. Store food at the correct temperatures.
  4. Use clean, safe water for cooking.
  5. Cover food to protect it from insects and pests.

Evaluation Questions:

  1. Can you name three risk factors in food preparation?
  2. Why is it important to wash our hands before we touch food?
  3. What can we do to keep our food safe from insects?

Note to Teachers:

Adapt the lesson to engage the pupils effectively, considering their attention span and interests. Use real-life examples when possible to make the lesson relatable. Encourage participation from all pupils by creating a supportive and interactive classroom environment.

Categorized in:

Lesson Notes,

Last Update: March 23, 2024