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    Lesson Plan Eggs

    Uploaded by

    Darien Henry
    This document outlines a lesson plan for a Grade 10 class on the composition, structure, quality and nutritive value of eggs. The general and specific objectives are for students to understand the importance of eggs in the human diet and be able to identify the egg's structure, explain its composition and nutritive value, identify different egg grades, and test for freshness. The content will cover the structure, composition, nutritive value and quality of eggs. Learning resources include a textbook, charts on egg structure and grades, and samples of eggs for demonstration. The teaching methodology will use direct instruction and cooperative learning.

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    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd

    Lesson Plan Eggs

    Uploaded by

    Darien Henry
    4K views2 pages
    This document outlines a lesson plan for a Grade 10 class on the composition, structure, quality and nutritive value of eggs. The general and specific objectives are for students to understand the importance of eggs in the human diet and be able to identify the egg's structure, explain its composition and nutritive value, identify different egg grades, and test for freshness. The content will cover the structure, composition, nutritive value and quality of eggs. Learning resources include a textbook, charts on egg structure and grades, and samples of eggs for demonstration. The teaching methodology will use direct instruction and cooperative learning.

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    This document outlines a lesson plan for a Grade 10 class on the composition, structure, quality and nutritive value of eggs. The general and specific objectives are for students to understand the importance of eggs in the human diet and be able to identify the egg's structure, explain its composition and nutritive value, identify different egg grades, and test for freshness. The content will cover the structure, composition, nutritive value and quality of eggs. Learning resources include a textbook, charts on egg structure and grades, and samples of eggs for demonstration. The teaching methodology will use direct instruction and cooperative learning.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    4K views2 pages

    Lesson Plan Eggs

    Uploaded by

    Darien Henry
    This document outlines a lesson plan for a Grade 10 class on the composition, structure, quality and nutritive value of eggs. The general and specific objectives are for students to understand the importance of eggs in the human diet and be able to identify the egg's structure, explain its composition and nutritive value, identify different egg grades, and test for freshness. The content will cover the structure, composition, nutritive value and quality of eggs. Learning resources include a textbook, charts on egg structure and grades, and samples of eggs for demonstration. The teaching methodology will use direct instruction and cooperative learning.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 2

    Teacher: Henry, Christie, Carruthers, Douglas, McGhie

    Topic: Eggs and Egg Cookery


    Lesson Topic: Composition, Structure, Quality and Nutritive Value of Eggs
    Class: Grade 10S
    Date: 6 December 2010

    General Objectives: Students of Food and Nutrition in Grade 10 should understand and be aware
    of the importance of eggs in the human diet

    Specific Objectives: Students should be able be to:

    1. Identify and describe the structure of the egg


    2. Explain the structural composition of an egg
    3. Explain the nutritive value of an egg
    4. Identify the different grades of eggs
    5. Test for freshness of egg
    6. Appreciate the importance of eggs

    Content: Structure of eggs


    Composition of eggs
    Nutritive value of eggs
    Quality of eggs

    Learning resources: Text: (Food and Nutrition by Anita Tulle


    Charts x2 showing (a.) structure of an egg (b.) grades of egg
    Handout ( tips to test for freshness of eggs, structure of an egg)
    Eggs x 3
    Drinking glass
    Water
    Thong
    Saucer
    Candle

    Teaching Methodology: Direct Instruction, Co-operative Learning

    Prior Knowledge: The students should have previous knowledge of rich sources of protein.

    Presentation:

    Introduction:
    The teacher will asked students to divide themselves into four groups.
    The fruit basket: The teacher will hand out strips of papers with the names of 3 different types of
    fruits ; bananas, apples, cherry as well as an egg. Three strips representing one fruit will be given
    respectively as well the strip of paper with the egg..
    The teacher will then ask the student with the respective strips to either clap, snap their fingers,
    stamp their feet and thump on the desk. They will do this simultaneously.

    Step 1:
    The teacher will ask the students the question; “why do you think eggs are important in the
    human diet?”
    Step 2: The teacher will write the responses of the students on the white board. The teacher will
    randomly hand out coloured strips of paper which have been labeled with the names of the
    structures. The students will be directed to label the chart accordingly with the colored strip.
    Step 3: The teacher will

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