SEMI-DETAILED LESSON PLAN

HOME ECONOMICS 3 (HE)

Date and Day: April 4, 2022

Time: 7:00 AM-8:30 AM (1hour & 30mins)
Teacher: Johnny R. Jacinto
Subject Matter: Methods in Enhancing the Nutritive Value of Food Items

Instructional materials:
1. 4pcs. ¼ CARDBOARD, 4 pcs. CHALK, LAPTOP, PROJECTOR,
4pcs. EMPTY BOTTLES, ½ KILO MONGGO BEANS, 4pcs.
SPOON, & WATER.

I-OBJECTIVES
At the end of the lesson the learners are expected to:
a. define what Nutritive Value of Foods
b. identify the methods for enhancing the nutritive value of food items
c. apply the methods in enhancing nutritive food items
II- PROCEDURE
A-Introduction
a. Prayer
b. Greeting
c. Classroom Rules and Management
d. Attendance Checking
B-Interaction
b.1-Review
“Good morning again, before we will start our new lesson this morning, who can still
remember our previous lesson? (Call a random student to recite the past lesson) Yes, very good,
our lesson last meeting was about the proper Balance diet. Who can enumerate the three groups
of food? (Call a random student to answer your question). Very good! It is GO, GROW, and
GLOW. Do you have any questions regarding our last lesson? If none, let’s proceed.”
b.2-Motivation
“Now, let us have a short activity “Scrabble Word”. Let us group yourselves into 4.
(Count them from left to right and then tell them where to station with their groups, after
grouping them. Give the Instruction of the Activity. The scrabbled word should be from the
lesson to be discussed).
b.1- Lesson Proper
“Our topic for this morning is the Methods in Enhancing the Nutritive Value of Food
Items. Sometimes we don't see the forest for the trees.  And the nutrition field is no exception to
this.  When it comes to healthy eating, you know how important it is to eat well-balanced meals
and foods high in nutrients values.  With the increasing world population and limited food
resources, it’s really important for you to get maximum nutritional value out of every bit of food
you buy.  And you can achieve this by improving the nutritive quality of foods by preventing or
reducing the loss of nutrients in food preparations and by avoiding wastage of food.  By
enhancing the nutritional values in food, you can meet the nutritional requirements of the body
and can prevent deficiency diseases in the body. So, how can you do that?  There are a few ways
to get the maximum nutritional values from your foods which are germination, fermentation,
food synergy, and food fortification.  You might be already familiar with these terms, let’s talk
about how you can enhance the nutrients present in a food by each of these methods.

METHODS IN ENHANCING THE NUTRITIVE VALUE OF FOOD ITEMS

1. Germination:

Germination, also known as sprouting, is an effective traditional, non-thermal process that

enhances the nutritional values of cereals and legumes/pulses by increasing nutrient digestibility,
minimizing the activities or levels of ant nutritional substances, reducing the gluten contents,
improving the contents of free amino acids and available carbohydrate, and boosting the
functional properties.

The foods that can be germinated are all seeds that can be eaten raw, steamed, or cooked
completely.  Many kinds of seeds such as grains, beans, and grasses are used for sprouting.  As
you know, the process of sprouting involves soaking the grain or pulse in water and then
wrapping them in a damp paper towel or cloth.  In two or three days the grains germinate and the
sprout grows.  The time and water which each pulse or grain needs for soaking and sprouting are
different.  Normally 8-12 hours are needed for soaking and one to two days for sprouting.

-A number of health and nutritional benefits can be obtained from this process which includes
high levels of dietary fibers, proteins, B complex vitamins, and vitamin c.  Dry grains and pulses
usually do not contain vitamin C, but when they are allowed to germinate, vitamin c is formed in
the grain and in the growing sprout.  Sprouts are more nutritious than its older counterparts of
itself i.e. the seeds.  Due to the significant outcome of germination, sprouted pulses and grains
are extensively accepted as functional foods.  This is one of the best ways to extract the
maximum nutrients from a food item at no additional cost.  Sprouts are really a living food and
are the genuine stars of the vegetable world.

2. Fermentation:

Natural fermentation in food takes place when environmental situations permit interaction
between microorganisms and the food substance.  The process of fermentation stimulates the
multiplication of specific microorganisms, which are beneficial to our body, and their metabolic
activity in food.  Fermentation breaks down the indigestible compounds into smaller parts,
making the structures more pervious to the cooking water as well as to our digestive juices.

Fermented foods are often more nutrient-rich than the unfermented versions themselves because
the microorganisms not only break down more complex compounds, but also synthesize various
complex vitamins such as vitamin c, vitamin b12, and riboflavin.  Along with that, fermented
foods also help in keeping our guts optimally healthy as it contains beneficial probiotics. 
Fermented foods, especially dairy foods, contain specific strains of bacteria that stimulate the
health of your digestive tract.

-A wide range of fermented food products is made use of by people of different countries all
around the world.  Some of them are yogurt, curds, butter, buttermilk, pickles, cheese, cream
cheese, coffee beans, idli, and dhokla, all of these are made with the help of lactic acid bacteria;
dosa (an Indian food) which is made by bacteria alone or in combination with yeasts; a vinegar
which is made by bacteria producing acetic acid; cocoa which is made by yeast along with
acetic acid-producing bacteria.

As we need a healthy balance of microorganisms in our bodies, fermented foods are just
excellent.  So, include a variety of your favorite fermented foods in your diet to get the
maximum nutrients and a portion of food and to keep your guts healthy.

3. Food Synergy:

Sometimes we get so focused on the health benefits of a specific phytochemical or vitamin

that we often miss that “different elements in a single food can work together to benefit our
health, and so can elements in different foods that are eaten together.”  The pairing of foods from
different food groups is the easiest way of getting all nutrients.  Food synergy is the concept that
involves combining foods together to increase their health effects and these healthy foods
pairings help our body maximize its nutrient intake.

For good health, it's really very important to eat a variety of foods.  So if you want to make your
meal healthier, try eating whole grains, legumes, nuts, vegetables, and fruit; these are great
examples of foods in the natural form that are rich in a combination of important minerals,
vitamins, proteins, fiber, antioxidants, and more.  Some of the Indian traditional dishes like
khichadi, rice-dal, dal-roti/chapati, puran-poli, appe, idli-sambhar, upma-sambhar, tamarind rice,
are a few examples of such nutritionally beneficial foods combinations.  The combination of a
variety of foods ensures better availability of nutrients and it is another best way to enhance
maximum nutrients from food.

4. Food Fortification

Food fortification, also known as food enrichment, is a method to add nutrients to a particular
food item at higher levels than what the original food provides.  Nutrients selected to be fortified
are those that are probably to run into short supply because of either dietary habits or prejudices,
or due to the lack of ability of the people to buy foods that contain them, or because the foods
that are assumed to contain them do not do so in a certain area.  Other criteria for selection are to
be able to mix a nutrient with a food item without affecting its acceptability, and the all in all
cost of such fortification.  Food items chosen for fortification are those that are consumed by the
widest cross-section of the community.  Common examples of fortification include adding iron
and/or zinc to wheat flour, iodine in common salt, vitamins A and D in hydrogenated fats,
vitamin C to fruit drinks, and so on.

- The nutritional qualities of food are almost always altered by the type of processing it
undergoes and you can indeed expect to see dramatic changes in your overall health by
introducing these processes of food enhancement into your daily meal plan.  So, if you’ve
already been doing these things, it’s great.  If not, then include these methods to enhance the
nutritive values of your meal and make your meal even healthier.-

Note: Read and italic font is your script you need to memorize that if possible. Don’t write it in
your lesson plan. When submitting this erase the read italic sentences.
Tips: You may summarize and shortcut your script.
C-Integration

“Do you have any questions or any clarification about our lesson today? If none then, go
to you’re respective groups earlier, each group will perform the Germination. I have 4 bottles
here, ½ kilo of monggo beans, 4pcs. Of spoon and water. Get one and return to your station.
(Read the instructions and the criteria for judging each group performance: Put 3 spoons of
mongo beans inside the empty bottle and pour water just half full, sealed, and set aside). We will
check this next meeting. “

Criteria for Judging:

Cooperation – 50%
Cleanliness - 25%
Output - 25%
Total: 100%

D-Assignment

On a whole sheet of paper write your reflection about our lesson today.