Science and Industry · B2 Science

Lesson notes

Learning Objectives

Indicator: B2.5.3.2.1 - Know the ways foods are processed for consumption

By the end of the lesson, learners can:

Name at least four common ways food is processed, including washing, boiling, frying, baking, and roasting.
State at least two reasons why food must be processed before it is eaten.
Sort raw foodstuffs according to the processing method that can be used to make them ready for consumption.
Draw and label two foods they eat every day, indicating how each one is processed.
Describe, in simple terms, how a food item is processed in their own community, using information they gathered before the lesson.

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Curriculum details

Strand: Humans and the Environment (Strand 5)
Sub-strand: Science and Industry (5.3)
Content standard: B2.5.3.2 - Exhibit knowledge of food processing and preservation
Indicator: B2.5.3.2.1 - Know the ways foods are processed for consumption
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. 47
Transcribed from the official NaCCA publication. Check this page against the source.

Exemplars (from the NaCCA curriculum)

- Let learners draw and display the foods they eat every day.
- Ask learners to state why food must be processed before it is consumed.
- In groups learners discuss ways of processing foods for consumption. e.g., roasting, frying, and boiling, and communicate their ideas to the whole class.
- Present samples of raw food stuffs to learners and let them talk about how they can process them for consumption.
- Emphasize on key processing methods such as washing, boiling, frying, baking, roasting etc.
NB: Assign learners to find out how foods are processed for consumption in their communities before the lesson.