THIRD TERM SOCIAL STUDIES SCHEME OF WORK FOR PRIMARY ONE (1)

Lagos State Scheme of Work for Social Studies

WEEK 1

TOPIC/SKILL: Foods

PERFORMANCE OBJECTIVE:

Pupils should be able to:

1. define food.

2. identify food items.                                                                                             

CONTENT: Meaning of food

“Food is anything we eat, drink or take into our body to give us energy and help us to grow.

TEACHER ACTIVITIES:

1. Asks pupils to bring samples of these food items from home.

2. Asks them to identify the food they brought from home.

PUPILS ACTIVITIES:

1. Brings food items from houses.

2. Participate in discussion on meaning of food.

TEACHING AND LEARNING RESOURCE:

1. Real food items

2. Pictures of food

3. Video clips on food.

EVALUATION GUIDE: Pupils to:

1. define food

2. identify food items.

WEEK 2

TOPIC/SKILL: Some food eaten in the locality

PERFORMANCE OBJECTIVE: Pupils should be able to: mention some of the foods eaten in their locality.                                                                                                                     

CONTENT: Foods eaten in the locality (bread, eggs, yam, garri, fish, meat, tuwo etc.)

TEACHER ACTIVITIES: Asks them to identify the food they brought from home.

PUPILS ACTIVITIES: Participate in identifying the food item.

TEACHING AND LEARNING RESOURCE: 1. Read food items.

2. Pictures of food.

3. Video clip on food.

EVALUATION GUIDE:

Pupils to: mention 5 food eaten in the locality.

WEEK 3

TOPIC/SKILL: Sources of food in the locality

PERFORMANCE OBJECTIVE: Pupils should be able to: mention the sources of

food in the community.                                                                                          

CONTENT:       

Sources of food in the locality

– Farms

– Markets

– Rivers etc.

TEACHER ACTIVITIES:

1. Asks pupils to find out from home the sources of food they eat.

2. Asks pupils to paint any of the food items mentioned.

PUPILS ACTIVITIES:

1. Find out from home sources of food in their locality.

2. Paint any of the food items mentioned.

TEACHING AND LEARNING RESOURCE:

Pictures of farms and markets where food items are produced, sold and

Bought

EVALUATION GUIDE:

Pupils to: mention the sources of food in the community.

WEEK 4

TOPIC/SKILL: Food safety

PERFORMANCE OBJECTIVE: Pupils should be able to:

define food safety.                                                                                                   

CONTENT:

1. Meaning of food safely.

2. How to ensure that what we eat, drink or take into our body is not harmful to health.

TEACHER ACTIVITIES:

Leads pupils to define food safety.

PUPILS ACTIVITIES:

Define food safety.

TEACHING AND LEARNING RESOURCE:

Text book

EVALUATION GUIDE:

Pupils to: define food safety.

WEEK 5

TOPIC/SKILL: Guide to food safety

PERFORMANCE OBJECTIVE:

Pupils should be able to:

1. mention ways of ensuring food safety, avoiding food spoilage and causative organism.

2. washing hands before and after food preparation etc.                                   

CONTENT: Guide to food safety:

– reading food label.

– observe a sign of food is safe.

TEACHER ACTIVITIES:

Asks questions to lead pupils to identify way of making sure that.

PUPILS ACTIVITIES:

Participate in mentioning ways of ensuring food safety.

TEACHING AND LEARNING RESOURCE:

Pictures showing different ways of making food safe.

EVALUATION GUIDE:

Pupils to: mention ways of ensuring food safety.

WEEK 6

TOPIC/SKILL: Risk factor in food

PERFORMANCE OBJECTIVE:

Pupils should be able to:

1. explain risk factors.

2. state risk factors in food.                                                                                   

CONTENT:

1. Meaning of risk factor: “Those factors that drive the occurrence of a hazard

2. Examples of risk factors in food

– Adulteration

– Agro-chemical

induced death etc.

TEACHER ACTIVITIES:

1. Leads pupils to identify and explain risk factors.

2. Helps to state risk factors in food.

PUPILS ACTIVITIES:

1. Explain risk factors.

2. List and explain risk factors in food.

TEACHING AND LEARNING RESOURCE:

1. Textbook

2. Video clips on

risk factors in food.

EVALUATION GUIDE:

Pupil to:

1. explain risk factors.

2. state risk factors in food.

WEEK 7

TOPIC/SKILL: Risk factor in food distribution

PERFORMANCE OBJECTIVE: Pupils should be able to identify risk factors in

food preparation and distribution.                                                                       

CONTENT: Risk factors in food preparation and distribution:

– poor storage

condition.

– poor handling

– poor hygiene.

– other unknown risks.

TEACHER ACTIVITIES: Presents pictures/photographs of risk factors associated with food preparation and distribution.

PUPILS ACTIVITIES:

1. Participate in class discussion on risk factors associated with food preparation and distributions.

2. Ask and answer questions.

TEACHING AND LEARNING RESOURCE:

Pictures/photographs of risk factors in food distribution and preparation.

EVALUATION GUIDE:

Pupils to: identify risk factors associated with food distribution and preparation.

WEEK 8

TOPIC/SKILL: Source of water supply

PERFORMANCE OBJECTIVE: Pupils should be able to mention sources of water supply in the locality.                                                                                                                     

CONTENT:

Sources of water supply

– Stream

– Spring

– Bore-hole

– Rainfall

– Well etc.

TEACHER ACTIVITIES:

1. Leads pupils to discuss sources of water supply.

2. Guides pupils in enumerating sources of water in homes.

PUPILS ACTIVITIES:

Participate in discussion.

2. Interpret the pictures.

3. Enumerate the sources of water.

TEACHING AND LEARNING RESOURCE:

Pictures, depicting sources of water supply.

EVALUATION GUIDE:

Pupils to: mention 4 sources of water supply in the locality.

WEEK 9

TOPIC/SKILL: Qualities of good water

PERFORMANCE OBJECTIVE:

Pupil should be able to:

1. explain what is meant by qualities.

2. mention uncommon things they notice in some drinking water.                   

CONTENT:

1. meaning of qualities

2. Qualities of good water

– No taste

– No smell

– No colour etc.

TEACHER ACTIVITIES:

1. Explains meaning of quality.

2. Leads pupils to discover the qualities of good water.

PUPILS ACTIVITIES:

1. Ask and answer questions about qualities.

2. Participate in discovering qualities of good water.

TEACHING AND LEARNING RESOURCE:

1. Pupils textbook

2. Water from different sources.

EVALUATION GUIDE: Pupils to:

1. explain meaning of quality.

2. mention the qualities of good water.

WEEK 10

TOPIC/SKILL: Uses of water

PERFORMANCE OBJECTIVE: Pupils should be able to

enumerate the uses of water in homes.                                                                 

CONTENT:

Uses of water

-Washing

-Cooking etc.

TEACHER ACTIVITIES: Guides pupils to

enumerate the uses of water in homes.

PUPILS ACTIVITIES:

Enumerate the uses of water in homes.

TEACHING AND LEARNING RESOURCE:

Pictures showing domestic uses of water.

EVALUATION GUIDE: Pupils to: enumerate 3 uses of water in homes

WEEK 11: REVISION

WEEK 12 : EXAMINATION

PREVIOUS:SECOND TERM SCHEME OF WORK FOR SOCIAL STUDIES PRIMARY 1

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