Components of food( comp)

This serves as a lesson plan for teaches to teach middle school science and self learning cotent for students.

1. Lesson plan For teachers only FOOD COMPONENTS VII (Science) Objectives : Students 1) name and identify different substances. 2) describe the role of healthy food in life. 3) develop healthy food habits . Expected outcomes : Students MUST 1) Acquire the skill of testing the main food component in a given food sample 2) Understand why food habits differ from one region to other. SHOULD 1) Recall the importance of fibre and water in our food. 2) Relate his knowledge to his regular eating habits. COULD 1) Explain the importance of Balanced diet. 2) Formulate Balanced food from the locally available inexpensive food material.

2. CCE competencies Conceptual understanding explain the importance food to all living beings Students give examples of roughages Give reasons why water is considered necessary component of food Identify the components of food to be preferred in quantity and frequency Differentiate between Balanced food and junk food. Asking questions & making hypothesis Formulate inexpensive balanced diet from locally available food material Experimentation Testing main components of food in the given food sampe Information skills& projects Collect some samples of pulses,grains etc. and display them with relavent information.

3. Communication through drawing& model making Develop the 3-D balanced food pyramid. Appreciation & aesthetic sense Appreciate the beauty of colour , size, shape and variety of vegetables and fruits Application in daily life Develop healthy food habits in daily life Grow kitchen gardens of leafy vegetables to show bio diversity.

4. Starter activity 1 Identify the following …. Show these one by one…

5. Activity 2 Have the students write their names vertically down on a paper,on the left hand side Challenge them to come up with a food item, that starts with each letter in their names . Ask them to circle the food items they believe to be nutritious. draw a line through the food items which they think non nutritious . put a question mark next to the foods, they are not sure about. S I T A Samosa ------ Apple ? ? NOTE : If the students went wrong in marking the above symbols against the food items in their list ,take it easy. It is not necessary to correct them and give answers in this activity. Ask the students to read out what they have written and encourage them to do so .

6. My daily food….. Activity 3 Ask the students to make a sheet of paper into four sections. And label the sections Ask them to write any two of their favourite dishes and one they dislike most Breakfast Lunch Snacks Dinner F : 1)-------- 2) ---- -- d : ------- F : 1)-------- 2) ---- -- d : ------- These three activities help the teacher to test the previous knowledge of the students and know about their dietary habits, to plan his strategy to develop the lesson. Now anounce the topic to be introduced Now we are going to discuss about…. Ask some of the students to read out their activity.

7. FOOD COMPONENTS

8. What is the most essential thing that makes this car run? Driver / wheels / engine / petrol Do these two need the same thing for their activities? What is commonly needed for these three activities? Yes / no Fuel / Food / Energy : : FOOD Food is essential for all living beings for Energy Growth Health

9. For some reason if you did not eat food for two days, how do you feel? More active than before / normal / hungry /weak Look at the following statements: We can switch off our body, when we like to, as it is a machine True / False/not sure The organs in our body work during the day time only True / False/not sure Some organs in our body work round the clock or 24x7 True / False/not sure Mention few organs that work even while we are asleep Our body needs continuous supply of energy Can you name some other? What about Open discussion

10. Nutrition Facts Serving size 28g Servings Per Container about 6 Amount per Serving Calories 170 Calories from Fat 130 % Daily Value* Total Fat 15g 23% Saturated Fat 1g 5% Trans Fat 0g Monounsaturated Fat 9g Cholesterol 0mg 0% Sodium 160mg 7% Total Carbohydrate 6g 2% Dietary Fibers 3g 12% Sugars 2g Protein 6g Vitamin A 0% Calcium 6% Vitamin C 0% Iron 6% * Percent Daily Values are based on a 2.000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Calories 2.000 2.500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg Sodium Less than 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g Know the components of your food Reading Foo d Label

11. Carbohydrates - bread, pasta,roti,cereals Protein - meat, fish, pulses,milk,nuts,beans Fats - meat, cheese, fish,oil Provides energy Muscle building Provides and stores energy

12. Vitamins - fruit, veg Minerals - fruit, veg , milk Fibre - cereals, veg Water - drinks, fruit , vegetables

13. Dietary fibre (Roughages) Dietary fibre is a type of carbohydrate found exclusively in plants. Unlike other types of carbohydrate, it is not digested in the small intestine . Sources of dietary fibre whole grain cereals oats; beans; lentils; fruit and vegetables; nuts and seeds. Free bowel movement prevents constipation Fruits and vegetables rich in fibre Peels of some fruits and vegetables

14. Why is Water considered as one of the food components? Why does our body need water? it acts as a lubricant to help the food move in our digestive tract. Helps in digestion Helps in many other body processes. Sources of water Water is provided by food and drinks. It has been estimated that roughly 20% of water consumed is from food (e.g. soups, yogurt, fruit and vegetables), while 80% is from drinks (water, milk and fruit juice).

15. Generally every food item contains all these components ,but in varied proportions . How do we know that a certain component is present in a given food sample? Test for carbohydrates (starch) Place the sample on watch glass Add two drops of iodine solution to it Will turn blue black if starch is present Add a few drops of copper sulphate and a few drops sodium hydroxide Turns purple in the presence of protein Test for Protein CuSo4 NaOH Test for fat Crush some groundnuts into a mass Rub it on a white paper. A grease spot appears on the paper. The paper will turn translucent in the presence of fat

16. Look at the pictures of people of different age and doing different types of work All these people need the same quantity and the same type of food. True / False The quantity food to be taken depends on the age and the nature of work of the individual .

17. Eskimos - Arctic Whale Seal Caribou Berries

18. Maasai tribe –African plains Cow milk Blood Maize (a crop) Sometimes meat

19. Pygmy tribe – Amazon jungle Wild plants (vegetables) Sloth/birds Fish Wild fruits

20. Tuareg tribe - Desert Camel milk Porridge Goat’s cheese Wild fruits

21. Activity For each tribe: Write which nutrients they are getting. (Y) Write which nutrients they aren’t getting . (N ) Tribe Carbo hydrate Protein Fat Vitamins minerals Eskimo Maasai Pygmy Tuareg From the above observations infer which of these tribes is getting more number of components and is relatively healthier. Why couldn’t these people eat the same type of food…..? Food habits of people depend on climatic conditions and cultural practices . Can you explain why some people are vegetarians and some other non vegetarians?

22. To be healthy, we need all the components of food, Do we need all the components in equal quantities, for better health ? C p F V M EQUAL PROPORTIONS VARIED PROPORTIONS OR

23. Look at this food serving….. Are all the food items are of the same type..? Are all the food items are of the same quantity…? Is it necessary to eat different food items..? What will happen if we take only one or two food items regularly for a long time? Can you name the food items in the above picture ..? This diet contains all the nutrients in required quantities.This is called BALANCED FOOD. What are the required quantities or right proportions of food components to balance our food ?

24. Adequately Cereals,Pulses,Milk etc., Plenty /liberally Fruits,(Leafy) vegetables, Moderately oils,Animal foods Sparingly Cheese,butter etc Nutrient % required Carbohydrate 33 Vitamins&minerals 33 Fibre 15 Proteins 12 Fats 07 This can be represented like a pyramid Balanced food Vegetable salad every day

25. Should the Balanced food contain a number of food items? Is this rich man’s food? Can a poor man afford it? How can a poor man fulfil the food requirements of his body at no extra cost? By taking Dal Rice Roti Green vegetables Little oil and Jaggery .

26. ACTIVITY Prepare a 3-D model of food pyramid with card board boxes of different sizes Stick cut out pictures of different food items on the out side faces of the boxes. Label the boxes ‘adequately’, ‘plenty’ and so on. Invite suggestions from among the students about alternative designs in making a vegetable smiley Creavitivity Encourage the students to decorate it on their own.

27. GOOD EATING HABITS GOOD COOKING HABITS Avoid over eating Avoid junk foods. Eat to be healthy ,not to be unhealthy. Wash the fruits or vegetables before eating or cutting. Don’t wash the pieces of vegetables after cutting. No over cooking . No reheating.

28. Identify the nutrients in the above food groups…. Activity

29. Activity Pledge by the students Eating and staying healthy Ask the students to prepare two lists on a paper. What I usually eat Healthier options 1)------ 2)------ I …………………of class ------ promise to try healthier options and eat ZERO WASTE breakfast,lunch and dinner as a token of my concern towards conservation of Bio-diversity. Signature Signature of the parent Ask them to make a pledge to try to stay healthy. Activity Have the students to list as many food products they have seen advertised in TV commercials.

30. Guide the students to draw the concept map of the topic food components Food components