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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.
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Teaching Method : Discussion, questioning Teaching Aids : Prior Knowledge : Whiteboard, markers, blackboard, chalks 1. Students know some of the sources of the 7
Choong Choe Hin. (2007). 2. Tho Lai Hoong. ICSS KBSM Science Form 2 Volume 1.classes of food. Bhd. Selangor Darul Ehsan. 2. Selangor Darul Ehsan. Students know some of the functions of the 7 classes of food. (2003). Success Science PMR. Bhd. Tan Kim Low. Sasbadi Sdn. References : 1. Peter Ling Chee Chong. . Ooi Soi Tai. Hasnah binti Abu Samah. Oxford Fajar Sdn.
Proteins and Fats Teacher gives handouts to the students. proteins and fats. Teacher Students give the questions 7 classes of food students what are that they know. Step 2 ( ± 10 minutes ) Carbohydrates. Remark Development Step 1 ( ± 5 minutes ) Generating ideas Students answer accordingly to their own understanding and knowledge. Students discuss with the teacher. Teacher asks them what they gained from eating. Students receive the handouts. sources. the 7 classes of food. Teacher explains the functions. . Students listen to the explanation attentively and try to relate the food to their daily lives. deficiency and effects of excess carbohydrates. Step 3 ( ± 25 minutes ) Vitamins and minerals Students answer according to their knowledge.Step / Time / Content Induction Set ( ± 5 minutes ) Teacher’s Activities Teacher asks students what they had eaten. Students’ Activities Students recall what they had eaten. Teacher asks students to name and gives some of the reasons of taking fruits. Teacher discusses with the students the sources and functions of the 7 classes.
regulates body temperature. Students identify the vitamins that caused the deficiencies. Students answer with their present knowledge. oranges. Teacher adds Students learn extra information more about fibre. sources and deficiency. Teacher asks students which of the vitamins caused the deficiencies. Teacher explains the functions of water. Teacher explains the functions. sources and deficiency in vitamins and minerals. Teacher shows pictures of some of the deficiencies. to their present knowledge. Transportation agent. Step 5 Teacher gives a Students learn more about the functions of water in our human body. Apples. Students understand the given functions. Eg. solvent. Students answer .Eg. Step 4 ( ± 12 minutes ) Fibre and water Teacher asks students the importance of taking fibre in our diets.
Students learn from their mistakes. Closure ( ± 3 minutes ) Summary Teacher asks students to summarize what they have learnt. Teacher discusses the mistakes. .( ± 10 minutes ) Quiz short quiz to evaluate on their learning. Students summarize their learning. the quiz.