Name of the Chapter: 1. Components of food.

Std- IV Subject :
Science

Learning objectives:

The students will be able to

 list variety of food items that they eat
 explain the nutritional value of sprouted seeds
 list the various nutrients present in the food
 test the presence of different nutrients
 list the functions of carbohydrates, proteins, fats, vitamins, minerals, dietary fibres and water
 apply the concepts to their day- to-day life e.g., selecting food items for a balanced di
 list the names of diseases caused by deficiency of vitamins and minerals
Previous Knowledge:

 Students already know about the topic of food and nutrition.

 Teacher can do this through a brief discussion, a pre-assessment activity, or a quick quiz.

Introduction(Subtopic Explanation Questions Resources

) (New words)

Introduction -Begin by asking students what they know about food and its Name the
importance in our daily lives. major
-Discuss why it's important to eat a balanced diet. nutrients in
‘In a land of vibrant hues, our food.
Nutrients danced, never to lose. Carbohydrates, proteins,
vitamins bright, Fueling our bodies with energy and might.

 Nutrients Name the  In

1. 1. I help you grow addition to
strong, with bones following:
general
sturdy and tall, Found teaching
in dairy and leafy (a) The tools like
greens, I'm essential nutrients chalkboard, ,
for all. What am I? which PPT etc.,
2. 2. I'm called the
body's building mainly give
blocks, in beans and in energy to -Science Text
meat I'm found, our body. Book for class
Repairing tissues, VI
aiding growth, I'm
(b) The
essential all around.
What nutrient could I nutrients
be? that are
3. 3.I'm found in fruits needed for
and veggies, in colors
the growth
 bright and bold, and
Fighting off diseases,
I'm worth much more maintenance
than gold. Can you of our body.
guess what nutrient I
hold? (c) A
4. I'm often overlooked, vitamin
though I'm vital for
the brain, In fish and required for
nuts, I'm found maintaining
aplenty, keeping good
minds sharp and sane.
What am I? eyesight.
5. 4. I give you energy to
run, play, and dance, (d) A
In grains and pasta, I mineral that
enhance every chance. is required
What nutrient might I
be, do you suppose? for keeping
our bones
These riddles healthy.
encourage students
to think about the
different nutrients
found in various
foods and their
importance for
overall health and
well-being.

 Test for starch, -How will  the

protein and you test for teacher will
fats starch in a use google
food images and
sample? videos to
-How will test the
you test for presence of
protein in a carbohydrate
food s, proteins
sample? and fats in
-How will food item.
you test for
fat in a food
sample?
 Functions of -Present information about each type of nutrient, discussing its
various function in the body and examples of foods containing that
 nutrients nutrient.
-Use visual aids such as images or illustrations to enhance
understanding.
Discuss the importance of each nutrient for overall health and
well-being.

 Balanced diet  Begin by asking students what they understand by the

In a small village, term "balanced diet." Encourage them to share any
Sarah learned about prior knowledge or experiences they have.
the importance of a  Explain that a balanced diet is a diet that contains all
balanced diet from the essential nutrients in appropriate proportions to
her grandmother. maintain good health.
She realized that  https://www.youtube.com/watch?v=YimuIdEZSNY
eating a variety of 2. Components of a Balanced Diet
fruits, vegetables,  Use the chalkboard to list the main components of a
grains, and proteins balanced diet: carbohydrates, proteins, fats, vitamins,
kept her strong and minerals, and water.
healthy. With  Discuss the role of each component in the body and
newfound why they are important for overall health.
knowledge, Sarah  Provide examples of foods that belong to each food
shared nutritious group.
meals with her  Importance of Each Food Group
friends, inspiring  Present information about the importance of each food
them to make group:
healthy choices too.  Carbohydrates: Provide energy for daily
Together, they activities.
thrived, full of  Proteins: Build and repair tissues, and support
energy and vitality, growth.
embracing the joy of  Fats: Provide energy, absorb certain vitamins,
nourishing their and protect organs.
bodies and minds.  Vitamins and Minerals: Essential for various
value of this story bodily functions, such as immunity, bone
lies in its emphasis health, and vision.
on the importance of  Water: Hydrates the body and aids in digestion
a balanced diet for and circulation.
overall health and
well-being

Deficiency diseases -Begin by asking students what they understand by the term
In a bustling city, "deficiency diseases." Encourage them to share any prior
Radha neglected her knowledge or experiences they have.
diet, often opting for  Explain that deficiency diseases are health problems
fast food over caused by the lack of essential nutrients in the body.
nutritious meals. These nutrients include vitamins, minerals, and
Over time, she began proteins.
feeling weak and 2. Causes of Deficiency Diseases (
fatigued. After  Use the chalkboard to list common causes of deficiency
consulting a doctor, diseases, such as poor diet, lack of access to nutritious
Radha discovered food, digestive disorders, and certain medical
she had developed conditions.
deficiency diseases  Discuss the importance of each essential nutrient and
due to her poor how its deficiency can lead to specific diseases.
eating habits. With 3. Common Deficiency Diseases
guidance, she made  Present information about common deficiency diseases,
changes, embracing including:
a balanced diet rich  Iron deficiency anemia
in vitamins and  Vitamin A deficiency (night blindness)
minerals, and  Vitamin C deficiency (scurvy)
gradually regained  Iodine deficiency disorders (IDD)
her health and e.
vitality.
 Oral questions will be asked randomly before every
teaching session,
 Recapitulation and reiteration of difficult concepts to
promote learning by repetition technique
Relevant questions will be asked during/ after the lecture

HOTS Questions:

1. What are the main components of food that provide energy to our bodies?
2. How is energy measured in food?
3. Why is it important to have a balanced diet?
4. What are macronutrients? Give examples.
5. What role do proteins play in our diet, and what foods are good sources of protein?
6. Explain the importance of carbohydrates in our diet and provide examples of carbohydrate-rich
foods.
7. What are fats, and why do we need them in our diet? Give examples of sources of healthy fats.
8. How do vitamins and minerals contribute to our overall health? Provide examples of each.
9. What happens if we consume too much or too little of certain nutrients?
10. How can reading food labels help us make healthier choices?
11. Discuss the importance of water in our diet and its role in the body.
12. Explain the concept of calorie intake and expenditure in relation to maintaining a healthy weight.
13. What are some common misconceptions about food and nutrition?
14. How does our body use the nutrients we consume?
15. What are some strategies for creating balanced meals and snacks?
Value Based Question:

1. Why is it important to respect the cultural significance of different foods and ingredients?
2. How does sharing meals with family and friends promote bonding and strengthen relationships?
3. In what ways can we show gratitude for the resources and efforts involved in producing the food
we eat?
4. How can we use our knowledge of food components to help those in need within our
community?
5. Why is it important to consider the impact of our food choices on the environment and future
generations?
6. How can understanding the nutritional value of food help us make informed decisions about our
health and well-being?
7. What role do traditions and rituals surrounding food play in shaping our identities and sense of
belonging?
 Analytical Questions:

1. Compare and contrast the components of a typical breakfast, lunch, and dinner meal. What
trends or patterns do you notice?
2. Investigate how food preservation techniques impact the nutritional value and component
stability of various foods.
3. Analyze the nutritional labels of different food products and discuss how variations in their
components can influence consumer choices.

Learning outcomes:

1. Knowledge :
 Students will be able to identify and describe the main components of food, including
carbohydrates, proteins, fats, vitamins, minerals, and water.
 Students will understand the functions of each component in the body and their
importance for overall health and well-being.
2. Nutritional Awareness:
 Students will develop an understanding of the nutritional value of different foods and
how their components contribute to a balanced diet.
 Students will learn to analyze food labels to make informed decisions about their food
choices based on nutritional content.
3. Critical Thinking:
 Students will be able to analyze and evaluate the impact of various factors, such as
cultural, environmental, and social influences, on food choices and dietary patterns.
 Students will engage in critical discussions about the benefits and drawbacks of different
food components and their effects on health.
4. Practical Skills:
 Students will develop practical skills related to meal planning, food preparation, and
cooking techniques to promote the consumption of nutritious foods.
 Students will learn basic kitchen safety and hygiene practices to ensure the safe handling
and storage of food.
5. Cultural and Social Awareness:
 Students will gain an appreciation for the cultural significance of food and the diverse
ways in which it is prepared and consumed around the world.
 Students will develop empathy and understanding for individuals with different dietary
preferences, restrictions, and food-related beliefs.
6. Environmental Consciousness:
 Students will understand the environmental impact of food production and consumption,
including issues related to food waste, sustainability, and resource conservation.
 Students will explore strategies for making environmentally-friendly food choices and
reducing their ecological footprint.
Mindmap: