Lesson Plan for Primary Four (Age 11)
Subject: Home Economics
Class: JSS 1
Week of the Term: Week 3
Topic: Healthy Feeding and Eating Practices
Sub-Topic: Food additives (uses, misuses, and detection); Food contaminants; Harmful substances that should not be consumed (e.g., banned additives, spoiled fruits, undercooked food)
Objectives:
At the end of the lesson, students should be able to:
- Define food additives and identify their uses and misuses.
- Explain how food contaminants can affect health.
- Identify harmful substances in food and explain why they should not be consumed.
Entry Behaviour
Students should have prior knowledge of basic food types and nutrients.
Instructional Materials
- Visual aids showing food additives in products.
- Samples of food items with harmful contaminants (e.g., spoiled fruits).
- Flashcards of banned additives and food contaminants.
Reference Materials
- Adeyemi, M. B., & Ukadike, M. (2017). Home Economics for Junior Secondary Schools. Lagos: Spectrum Books Limited.
- Adebayo, S. A., & Makanjuola, T. O. (2018). Nutrition and Healthy Eating Habits. Lagos: West African Book Publishers Ltd.
Content:
Food Additives: Uses, Misuses, and Detection
Food additives are substances added to food to enhance its flavor, appearance, texture, or shelf life. While some additives are safe when used correctly, others can be harmful if misused.
- Uses of Food Additives:
- Preservation: Some additives help prevent food from spoiling quickly by acting as preservatives. For example, salt and sugar can be used to preserve fruits and meats.
- Flavor Enhancements: Additives like artificial sweeteners, flavors, and colorings make food taste better or look more appealing.
- Improving Texture: Additives like stabilizers and emulsifiers help improve the texture of food, such as making ice cream smooth or preventing salad dressing from separating.
- Misuses of Food Additives:
- Overuse of additives can cause health problems such as allergic reactions, stomach issues, or even more severe health risks like cancer. Some artificial colorings and preservatives, if consumed in excess, may be harmful.
- Detection: Most food packages list ingredients, including additives. Always check labels for artificial colors or preservatives, especially when buying processed or packaged foods.
Food Contaminants
Food contaminants are harmful substances that can make food unsafe to eat. These can enter food during the production, processing, or storage stages. Common food contaminants include:
- Bacteria and Viruses: These can lead to foodborne illnesses. Common examples are Salmonella and E. coli, which can be found in undercooked meat or unwashed fruits and vegetables.
- Pesticides: Chemicals used in farming to protect crops can sometimes remain on fruits and vegetables, posing a risk if not properly washed.
- Heavy Metals: Substances like lead and mercury can contaminate food, especially from polluted water or soil, and may cause serious health issues over time.
Harmful Substances That Should Not Be Consumed
There are certain harmful substances that should always be avoided to protect your health. These include:
- Banned Additives: Some additives have been banned in food because of their harmful effects on health. For example, certain artificial colorings or preservatives have been found to cause allergic reactions or long-term health problems.
- Spoiled Fruits and Foods: Spoiled fruits and foods can harbor dangerous bacteria or toxins that can cause food poisoning. Never eat food that looks moldy, smells bad, or has changed color.
- Undercooked Food: Undercooked meat, eggs, or fish can contain harmful bacteria or parasites that can cause severe foodborne illnesses. Always make sure food is thoroughly cooked to safe temperatures.
Lesson Presentation (Step-by-Step Procedure):
Step 1: Introduction
- Ask students what they think about the food they eat every day. Do they ever think about what additives or preservatives are in their food?
- Show a picture of a food product and ask if they can identify any additives on the label.
Step 2: Explanation
- Explain food additives, their uses, and the possible risks of misuse. Discuss common examples of food contaminants and their effects on the body.
- Introduce harmful substances that should not be consumed and provide examples.
Step 3: Demonstration
- Show visual examples of food labels with additives.
- Display contaminated food items (spoiled fruit, undercooked meat) and discuss the risks involved.
Step 4: Guided Practice
- Ask students to list common food additives they have seen in food products at the store.
- In groups, students will categorize food items as safe, contaminated, or harmful based on the discussion.
Step 5: Independent Practice
- Have students write a short paragraph on why it’s important to avoid harmful food additives and contaminants.
Step 6: Feedback
- Review students’ responses and correct any misconceptions about food additives, contaminants, and harmful substances.
Evaluation:
- Formative Assessment: Observe group discussions and independent work for understanding of harmful substances in food.
- Summative Assessment: Quiz at the end where students match different food contaminants to their effects on health.
Summary/Conclusion
- Summarize the main points of food additives, contaminants, and harmful substances that should not be consumed.
- Reinforce the importance of checking food labels and avoiding spoiled or undercooked food.
Assignment
- Students will bring in a food label from any product they consume and identify any additives listed. They should also explain the role of each additive in food preservation.