B1 Science · Term 3 Week 10: Science and Industry

Lesson notes

Learning Objectives

Indicator: B1.5.3.2.1 - Identify foods that can be processed and preserved at home

By the end of the lesson, learners can:

Name at least five foods eaten at home and state what was used to prepare them, linking each food to its raw ingredient.
Identify at least four methods of preserving food at home, such as smoking, drying, frying, roasting, baking and refrigeration, when shown samples or pictures.
Sort and classify given foods into those that can be preserved at home and those that cannot, giving a reason for each choice.
Describe in one or two sentences how their parents or guardians preserve a specific food at home.
Work in groups to list at least three vegetables, three fruits and two other foods that can be preserved at home.

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Curriculum details

Strand: Humans and the Environment (Strand 5)
Sub-strand: Science and Industry (5.3)
Content standard: B1.5.3.2 - Exhibit knowledge of food processing and preservation
Indicator: B1.5.3.2.1 - Identify foods that can be processed and preserved at home
Suggested placement: Term 3, Week 10 (Week 34 of the year)
Our suggestion, laid out in curriculum order across three terms of twelve weeks. NaCCA does not fix the week, so follow your school's scheme of learning.
Curriculum reference: Science Curriculum (Basic 1-3), 2019, p. 34
Transcribed from the official NaCCA publication. Check this page against the source.

Exemplars (from the NaCCA curriculum)

- Ask learners to mention foods they ate in the morning and what was used to prepare the food.
- Provide samples of preserved foods such as roasted plantain, dried fish, smoked fish.
- In groups, let learners name vegetables, fruits and other types of food that can be preserved at home, e.g. okro, pepper, tomato, onions, ginger, cassava, yam, plantain.
- Learners talk about how food is prepared in their homes.
- Ask learners to tell how their parents preserve food at home.
- The food processing and preservation methods must include common ones such as smoking, drying, frying, roasting, baking and refrigeration.