RISK FACTORS IN FOOD DISTRIBUTION AND PREPARATION

SUBJECT: SOCIAL STUDIES

TERM: THIRD TERM

WEEK: WEEK 4 and 8

CLASS: PRIMARY 1

AGE: SIX (6) YEARS

DURATION: 40 MINUTES 

TOPIC: RISK FACTORS IN FOOD DISTRIBUTION AND PREPARATION

UNITS:

  • Food Distribution
  • Food Preparation

LESSON OBJECTIVES

At the end of this lesson, learners should be able to identify the risk factor in:

  1. Food Distribution
  2. Food Preparation

TEACHING AND LEARNING AIDS

  • Textbook
  • Pictures showing the risk factors in  foods food preparation and distribution
  • Whiteboard/ chalkboard
  • Informative  poster
  • Informative videos chip on risk factor in food
  • Notebooks

TEACHING METHOD

  • Explanation
  • Class Discussion
  • Questions and Answers

REFERENCE MATERIALS

  • NERDC Basic Education Curriculum for primary schools.
  • Universal Basic Education Board Curriculum for Primary Schools
  • Lagos State Scheme of Work for Social studies
  • Online Materials.
  • Social Studies Text Books for Primary Schools

                       LESSON CONTENT

Risk factor is anything that is harmful life and the wellbeing of human.

CAUSES OF RISK FACTORS CAUSE BY HUMAN

  1. Ignorance
  2. Negligence
  3. Poverty
  4. Inability to read
  5. impatience

EXAMPLES OF RISK FACTORS IN FOOD

  1. adulteration: by replacing valuable food  ingredients with inferior
  2. food fraud(fake food)
  3. Agro chemical induced death etc.

FOOD DISTRIBUTION

FOOD Distribution is a way of distributing or transporting of food or drink from one location to another.

THE RISK FACTORS IN FOOD DISTRIBUTION AND PREPARATION

  1. Poor storage
  2. Poor handling
  3. Poor hygiene
  4. Poor road network
  5. Unavailability of Goods
  6. Other unknown risks

INSTRUCTIONAL COMPONENT

  • Teacher briefly discuss the previous lesson (examples of Risk factors in food)
  • Teacher defines and explains the rick factors in food preparation and distribution.
  • The Teacher write the note on the board.

CONCLUSION: the teacher summarize the lesson and answer pupil’s questions.

EVALUATIVE ACTIVITIES

The teacher ask the learners to:

  • Define risk factor.
  • Mention three risk factor in food distribution and preparation.

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