INNOVATIVE LESSON PLAN

1. INNOVATIVE LESSON PLAN
Name of the Teacher : Prathibha Murali.S Std: IX
Name of the School : Govt. H.S.S, Puthoor Strength: 34/34
Name of the Subject : Biology Date: 25/07/14
Name of the Unit : Chemical Changes of Food Time: 45 Min
Name of the Lesson : Nutrients
CURRICULAR STATEMENT
Develop different dimensions of knowledge process skill and attitude on nutrients
through lecture method, individual laboratory, demonstration, group discussion and evaluation
by questioning.
CONTENT ANALYSIS:
New Terms : Carbohydrates, Vitamins, Protein, Minerals, Lipids, Balanced diet.
FACTS:
 Nutrients are usually obtained from the food.
 There are two types of nutrients ingested by human.
 Energy is received through the nutrients present in food.
 There are 6 components present in one diet.
 Carbohydrate, Proteins, Vitamins, Minerals, Lipids & Water.
 Carbohydrate is the main source of energy
 For the functioning and growth of the body
 Rice, tubes are the main source of carbohydrate
 Proteins are major components of our body
 Pulses, fish, meat are the main source of protein
 Plants can synthesize almost all vitamins
 Vitamins are classified into two groups
 A,D,E & K are fat soluble vitamins.
 B and C are water soluble vitamins
 Mineral that promote & regulate life activities
 Water is an important inorganic factor in the body.
 About 70% of the weight of the human body is water.

2. MINOR CONCEPT:
 6 components are present in one diet that are carbohydrate, protein, lipid, vitamin,
minerals & water.
 The nutrient ingested by human beings can be decided into macronutrients and micro-nutrients.
MAJOR CONCEPT:
 Nutrients are chemical substances needed by the body for growth, maintenance, repair
and reproduction.
LEARNING OUTCOMES IN TERMS OF SPECIFICATIONS.
1. Factual Knowledge:
a. Retrieving the new terms like carbohydrate , lipids….
b. Identifying the different content of the nutrients of the specimen.
c. Explaining the functions of the different content of the nutrients.
2. Conceptual knowledge
a. Retrieving the functions of nutrients
b. Identifying the inter relationship of different nutrients
c. Explaining the functions of nutrients
d. Comparing the functions of carbohydrate proteins, lipids etc.
3. Procedural knowledge
a. Differentiating the contents of nutrients in terms of growth and development
b. Comparing the nutrients included in homely food and fast food.
4. Meta cognitive knowledge
a. Identifying the functions of different contents of a nutrients
b. Detecting the nutrients content food that we can use our daily life.
5. Scientific attitude towards the importance and function of nutrients
6. Process Skills
a. Observing the function of each nutrients
b. Communicating the ill effects of Mal nutrients through discussions
PRE- REQUISITES
Nutrition is one of the important life process taking place in all living organisms that is animal
and human being. Different parts of animal and human being are adapted to carry out its
functions.

3. TEACHING – LEARNING RESOURCES
1. Chart and Models
2. Specimens
3. References Book: NCERT, SCERT- Text book of Class IX
CLASSROOM INTERACTION
PROCEDURE
EXPECTED PUPIL RESPONSE
Teacher make rapport with students,
 What can you get when we consume
food?
 What is the function of it?
 Growth and energy consumption which
material will help us?
Teacher groups the Students
Ask which type of Food items you can eat
early morning
PHASE I: CONCEPT FORMATION
 LISTING
 Which type s of food you like?
 What are the ingredients we
can use to prepare “Chapatti”?
 What are the ingredients added
on chicken Curry?
 GROUPING
Group them into the components
 LABELLING
Group the Food items based on their
functions
Energy
Helps our normal life activities
Nutrients
Dosa, Chappatti etc.
Dosa, Chappatti, Idali, Rice etc
Wheat flour, water, Salt, Ghee, Oil
Masala, chicken, Oil, Onion etc
A B C D E
Rice
Wheat
Fish
Egg
Meat
Oil
Ghee
Leafy
Vegetables
Salt
A- Carbohydrate
B- Protein
C- Lipids
D- Vitamins
E- Minerals

4. PHASE II : INTERPRETING OF DATA
 COMPARING
What are the common features of the
group A,B, C,D&E ?
 EXPLAINING
a. Carbohydrate - Sources of
carbohydrate are Rice, Tubers etc
Function -Energy Production
b. Protein – Peas , Fish etc are the
main source
Function -Building up of Body tissues
A- Carbohydrate is the main sources of
energy
B- Protein helps us to building up of body
tissues
C- It is used for the production the energy
D&E- Promote and regulate life activities

5. c. Lipids- Oil, Ghee etc are the main
source
Function – Energy Production
d. Vitamins- Fruits, Leafy Vegetables
etc. are the main source
Function- Control Life Activities.
e. Minerals- Salt, Garlic etc are the
main sources
Function- helps and control life
activities
 GENERALISING
Concluded the components of nutrients
Water is also nutrients
PHASE III- APPLICATION OF
GENERALISATION
 Predicting
What is the result of deficiency of
nutrients in our food?
 Supporting the Prediction
Why this disease causes?
Causes diseases
Due to the deficiency of nutritious food

6. REVIEW
1. What are nutrients?
2. What is the function of carbohydrate?
3. Which is the sources of lipids?
4. What is the function of vitamins & minerals?
5. What is the function of protein?
FOLOW UP ACTIVITY
Write a note on nutrient deficiency diseases in your science diary?