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 2Have 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 foodR
e
a
d
i
n
g
F
o
o
d
L
a
b
e
l

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
• 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 PROPORTIONSOR

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.
SignatureSignature of the
parentAsk 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