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    Lesson Plan

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    Adelynn Xueyun
    The document outlines a science lesson plan for a Form 2 class on nutrition. The lesson will cover the 7 main classes of food - carbohydrates, proteins, fats, vitamins, minerals, fibre and water. Students will learn about the sources and functions of each food class. Teaching methods will include discussion, questioning, and handouts. The lesson aims to help students understand and explain the different food classes and their importance for health.

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    Lesson Plan

    Uploaded by

    Adelynn Xueyun
    422 views5 pages
    The document outlines a science lesson plan for a Form 2 class on nutrition. The lesson will cover the 7 main classes of food - carbohydrates, proteins, fats, vitamins, minerals, fibre and water. Students will learn about the sources and functions of each food class. Teaching methods will include discussion, questioning, and handouts. The lesson aims to help students understand and explain the different food classes and their importance for health.

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    The document outlines a science lesson plan for a Form 2 class on nutrition. The lesson will cover the 7 main classes of food - carbohydrates, proteins, fats, vitamins, minerals, fibre and water. Students will learn about the sources and functions of each food class. Teaching methods will include discussion, questioning, and handouts. The lesson aims to help students understand and explain the different food classes and their importance for health.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    422 views5 pages

    Lesson Plan

    Uploaded by

    Adelynn Xueyun
    The document outlines a science lesson plan for a Form 2 class on nutrition. The lesson will cover the 7 main classes of food - carbohydrates, proteins, fats, vitamins, minerals, fibre and water. Students will learn about the sources and functions of each food class. Teaching methods will include discussion, questioning, and handouts. The lesson aims to help students understand and explain the different food classes and their importance for health.

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    Download as DOCX, PDF, TXT or read online from Scribd
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    Date (Day) : Time : Subject : Class : Number of students : Theme : Topic : Subtopic : Main Concepts :

    2 February 2010 (Tuesday) 11.55am 1.05pm Science Form 2 2 Usamah 25 Management and Quantinuity of Life Chapter 2 : Nutrition 2.1 Classes of food 1. Sources of the 7 classes of food. 2. Functions of the 7 classes of food. Carbohydrates, proteins, fats, vitamins, minerals, fibre, water 1. Students will know the sources of the 7 classes of food. 2. Students will understand the 7 classes of the food. At the end of the lesson, students will be able to : 1. explain through examples the classes of food. 2. state the functions of each class of food. 1. Communicating students discuss with the teacher the sources and the functions of the 7 classes of food.

    Key words :

    Learning Objectives :

    Learning Outcomes :

    Science Process Skill :

    Teaching Method : Discussion, questioning Teaching Aids : Prior Knowledge : Whiteboard, markers, blackboard, chalks 1. Students know some of the sources of the 7

    classes of food. 2. Students know some of the functions of the 7 classes of food. References : 1. Tho Lai Hoong, Hasnah binti Abu Samah, (2003), ICSS KBSM Science Form 2 Volume 1, Selangor Darul Ehsan, Sasbadi Sdn. Bhd. 2. Ooi Soi Tai, Choong Choe Hin, Peter Ling Chee Chong, Tan Kim Low, (2007), Success Science PMR, Selangor Darul Ehsan, Oxford Fajar Sdn. Bhd.

    Step / Time / Content Induction Set ( 5 minutes )

    Teachers Activities Teacher asks students what they had eaten. Teacher asks them what they gained from eating.

    Students Activities Students recall what they had eaten.

    Remark

    Development Step 1 ( 5 minutes ) Generating ideas

    Students answer accordingly to their own understanding and knowledge. Teacher Students give the questions 7 classes of food students what are that they know. the 7 classes of food. Teacher discusses with the students the sources and functions of the 7 classes. Students discuss with the teacher.

    Step 2 ( 10 minutes ) Carbohydrates, Proteins and Fats

    Teacher gives handouts to the students. Teacher explains the functions, sources, deficiency and effects of excess carbohydrates, proteins and fats. Teacher asks students to name and gives some of the reasons of taking fruits.

    Students receive the handouts.

    Students listen to the explanation attentively and try to relate the food to their daily lives.

    Step 3 ( 25 minutes ) Vitamins and minerals

    Students answer according to their knowledge.

    Eg. Apples, oranges. Teacher explains the functions, sources and deficiency in vitamins and minerals. Teacher shows pictures of some of the deficiencies. Teacher asks students which of the vitamins caused the deficiencies. Step 4 ( 12 minutes ) Fibre and water Teacher asks students the importance of taking fibre in our diets. Students answer with their present knowledge. Students understand the given functions, sources and deficiency.

    Students identify the vitamins that caused the deficiencies.

    Teacher adds Students learn extra information more about fibre. to their present knowledge. Teacher explains the functions of water. Eg. Transportation agent, solvent, regulates body temperature. Step 5 Teacher gives a Students learn more about the functions of water in our human body.

    Students answer

    ( 10 minutes ) Quiz

    short quiz to evaluate on their learning. Teacher discusses the mistakes.

    the quiz.

    Students learn from their mistakes. Students summarize their learning.

    Closure ( 3 minutes ) Summary

    Teacher asks students to summarize what they have learnt.

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