Lesson Plan Evs Class 3 Our Food New
Date: April 28 – May-3, 2014
Class: III Subject: EVS
Topic: Our food Time duration: 40 x 6 periods
Content
i. Teaching points: 1. Functions of food 2. Five nutrients present in food 3. Sources of food
4. Sources of different nutrients
5. Balanced diet
6. Various methods of cooking.
ii. Subject Skills:
1. Building up similarities 2. Making comparisons 3. Analysing the facts
4. Learning by doing
5. Being aware of one’s own health. iii. Life skills: Thinking skills: Decision making and problem solving. iv. Value from the lesson:
1. Respect for nature.
2. We cannot survive without food.
General Objectives: By the end of the lesson learners will be able to:
1. Define food as a fuel for our body.
2. Compare our body as a machine.
3. List at least 3 functions of food.
4. Make a table of different sources of plant food and animal food.
5. Define a nutrient.
6. Understand and make out the 5 major nutrients present in our food.
7. Learn the importance of balanced diet.
8. Categorise various methods of cooking.
Method/instructional strategy:
Task/activity: Teacher will organise a Tiffin party. The learners will bring the following things in their Tiffins:
1. Chapati / bread / rice / pratha / idli / dosa etc.
2. Any cooked vegetable of their choice.
3. Any fruit.
Then she will tell them about the nutrients present in their food items.
Carbohydrates
proteins
Fats
Vitamins & Minerals
Tools/techniques applied for FA: (Check for understanding)
Food items to be eaten raw
Food items to be eaten cooked
Teaching aids:
Food items like: - Bread, banana, grapes, nuts, idli, dosa, mango, curd etc.
A video on balanced diet and sources of food.
Recapitulation:
Assignment:
Puzzle on our food
Class: III Subject: EVS
Topic: Our food Time duration: 40 x 6 periods
Content
i. Teaching points: 1. Functions of food 2. Five nutrients present in food 3. Sources of food
4. Sources of different nutrients
5. Balanced diet
6. Various methods of cooking.
ii. Subject Skills:
1. Building up similarities 2. Making comparisons 3. Analysing the facts
4. Learning by doing
5. Being aware of one’s own health. iii. Life skills: Thinking skills: Decision making and problem solving. iv. Value from the lesson:
1. Respect for nature.
2. We cannot survive without food.
General Objectives: By the end of the lesson learners will be able to:
1. Define food as a fuel for our body.
2. Compare our body as a machine.
3. List at least 3 functions of food.
4. Make a table of different sources of plant food and animal food.
5. Define a nutrient.
6. Understand and make out the 5 major nutrients present in our food.
7. Learn the importance of balanced diet.
8. Categorise various methods of cooking.
Method/instructional strategy:
Task/activity: Teacher will organise a Tiffin party. The learners will bring the following things in their Tiffins:
1. Chapati / bread / rice / pratha / idli / dosa etc.
2. Any cooked vegetable of their choice.
3. Any fruit.
Then she will tell them about the nutrients present in their food items.
Carbohydrates
proteins
Fats
Vitamins & Minerals
Tools/techniques applied for FA: (Check for understanding)
Food items to be eaten raw
Food items to be eaten cooked
Teaching aids:
Food items like: - Bread, banana, grapes, nuts, idli, dosa, mango, curd etc.
A video on balanced diet and sources of food.
Recapitulation:
Assignment:
Puzzle on our food