Diseases · B4 Science

Lesson notes

Learning Objectives

Indicator: B4.5.2.1.2 - Demonstrate understanding of the causes, symptoms and prevention of food-borne diseases

By the end of the lesson, learners can:

State at least three causes of food-borne diseases, such as unclean water, spoiled food and poor hand washing.
List at least three common symptoms of food-borne diseases, including vomiting, diarrhoea and stomach pain.
Explain two ways to prevent food-borne diseases in their homes and schools.
Predict what will happen to a person who contracts a food-borne disease without seeking treatment.
Design a simple poster showing the prevention of food-borne diseases.

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Curriculum details

Strand: Humans and the Environment (Strand 5)
Sub-strand: Diseases (5.2)
Content standard: B4.5.2.1 - Know common diseases of humans; causes, symptoms, effects and prevention
Indicator: B4.5.2.1.2 - Demonstrate understanding of the causes, symptoms and prevention of food-borne diseases
Suggested placement: Term 3, Week 9 (Week 33 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 4-6), 2019, p. 14
Transcribed from the official NaCCA publication. Check this page against the source.

Exemplars (from the NaCCA curriculum)

- Learners watch pictures and videos on causes, symptoms and prevention of food borne diseases.
- Invite a health personnel, SHEP coordinator or personnel from the Food and Drugs Authority (FDA) to give a talk on food-borne diseases.
- In pairs, let learners respond to the following questions: (1). What causes food-borne diseases? (2). What are the symptoms of food-borne diseases? (3). What should be done if someone contracts a food-borne disease?
- In pairs, learners give examples of food-borne diseases in their localities, i.e. cholera, diarrhoea, typhoid fever, etc.
- Learners predict what will happen when someone contracts a food-borne disease.
- Evaluate learners by asking them to prepare posters on the prevention and control of food-borne.