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3rd STNDR Chpt-4

The lesson plan for Class III focuses on Food and Nutrition, aiming to help students understand their food preferences, promote wholesome diets, and encourage dietary variety. It includes hands-on learning activities, interdisciplinary integration, and real-life applications to foster lifelong healthy habits. The plan also features collaborative projects, art integration activities, and methods for recapitulating key concepts and assessing progress.

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DIVYA DHARSHINI
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23 views6 pages

3rd STNDR Chpt-4

The lesson plan for Class III focuses on Food and Nutrition, aiming to help students understand their food preferences, promote wholesome diets, and encourage dietary variety. It includes hands-on learning activities, interdisciplinary integration, and real-life applications to foster lifelong healthy habits. The plan also features collaborative projects, art integration activities, and methods for recapitulating key concepts and assessing progress.

Uploaded by

DIVYA DHARSHINI
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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CHETTINAD VIDYASHRAM

LESSON PLAN 2024-25

Class: III Sec: _________ Subject: Physical Education


Month: __________ Term (I/II/III): ________________
Dates (from-to): _________________ Teacher’s Name: Soorya Kala .C
No. of teaching periods: ___________
Chapter / Topic:4-Food And Nutrition
Sub-topic: Likes And Dislike About Foods, Wholesome Diet, Variety of Food

 Learning Objectives:

 Understanding Preferences: Help students identify their likes and dislikes


about foods to develop personalized, nutritious meal choices.
 Promoting Wholesome Diets: Educate students about the importance of
consuming balanced and nutritious meals to support overall health and
physical performance.
 Encouraging Variety: Encourage students to explore a diverse range of
foods to ensure they receive a wide spectrum of essential nutrients for
optimal well-being.
 Teaching Food Functionality: Teach students how different foods contribute
to energy levels, muscle recovery, and overall physical fitness.
 Cultivating Healthy Habits: Foster lifelong habits of making nutritious food
choices to support sustained energy levels and promote long-term health
and fitness goals.

 Learning outcome:

 Informed Food Choices: Students will make informed decisions about their
food preferences, selecting nutritious options that align with their personal
tastes and dietary needs.
 Wholesome Diet Adherence: Students will adhere to wholesome dietary
practices, incorporating a variety of nutrient-rich foods into their daily
meals to support overall health and physical performance.
 Diverse Food Intake: Students will embrace dietary diversity, actively
seeking out and consuming a wide range of foods to ensure adequate
nutrient intake and promote optimal well-being.
 Nutritional Knowledge Application: Students will apply their knowledge of
food functionality to make dietary choices that optimize energy levels,
promote muscle recovery, and enhance physical fitness outcomes.
 Lifelong Healthy Habits: Students will develop lifelong habits of
prioritizing nutritious food choices, leading to sustained energy levels,
improved physical performance, and enhanced overall health and wellness.

 Pre requisite Knowledge/ Motivation:

 Basic Nutrition Understanding: Prior knowledge of basic nutrition concepts


such as macronutrients and micronutrients forms the foundation for
understanding food and nutrition in physical education.
 Interest in Health and Wellness: Motivation to lead a healthy lifestyle and
optimize physical performance serves as a driving force for learning about
food and nutrition.
 Awareness of Personal Dietary Preferences: Understanding one's own likes
and dislikes about foods provides a starting point for exploring nutritious
meal options tailored to individual tastes.
 Desire for Improved Physical Performance: Motivation to enhance physical
performance in sports and activities fuels interest in learning how nutrition
influences energy levels, recovery, and overall fitness.
 Long-Term Health Goals: Having long-term health goals, such as
maintaining a healthy weight, preventing chronic diseases, or maximizing
athletic potential, motivates individuals to learn about the role of nutrition
in achieving these objectives.
 Teaching Aids/ Resources:

 Nutrition Charts and Posters: Display visually appealing charts and posters
that highlight the nutritional content of various foods and recommended
dietary guidelines.
 Interactive Meal Planning Tools: Utilize digital platforms or physical
resources that allow students to plan and create balanced meals based on
their dietary preferences and nutritional needs.
 Cooking Demonstrations: Conduct cooking demonstrations or workshops
where students learn to prepare healthy and nutritious meals using fresh
ingredients and simple recipes.
 Guest Speakers: Invite nutritionists, dietitians, or chefs to share expertise
and insights on healthy eating habits, meal planning, and the importance of
nutrition for physical performance.
 Educational Games and Activities: Integrate educational games and
activities that reinforce key concepts of food and nutrition, making learning
engaging and interactive for students.

 Methodology/ Strategy:

 Hands-On Learning: Engage students in practical activities such as cooking


demonstrations, taste tests, and meal planning exercises to reinforce
concepts of food and nutrition.
 Personalized Approach: Tailor lessons to students' individual dietary
preferences and nutritional needs, allowing for autonomy and
empowerment in making healthy food choices.
 Interdisciplinary Integration: Integrate food and nutrition education across
multiple subjects, incorporating elements of science, mathematics, and
social studies to provide a holistic understanding of nutrition's role in
overall health and well-being.
 Experiential Education: Provide opportunities for students to explore food
and nutrition concepts through real-world experiences such as visits to
farmers' markets, grocery stores, and community gardens.
 Peer Education: Encourage peer-to-peer learning and collaboration,
allowing students to share knowledge, experiences, and recipes related to
food and nutrition, fostering a supportive and inclusive learning
environment.

 Real life application (to appreciate its usage)

 Improved Athletic Performance: Understanding proper nutrition helps


students fuel their bodies for optimal performance in sports and physical
activities.
 Healthy Lifestyle Habits: Learning about nutritious food choices fosters
lifelong habits that promote overall health, well-being, and disease
prevention.
 Weight Management: Applying nutrition knowledge assists individuals in
achieving and maintaining a healthy weight, contributing to long-term
health outcomes.
 Energy Levels: Consuming a balanced diet ensures consistent energy levels
throughout the day, enhancing focus, productivity, and participation in daily
activities.
 Longevity and Quality of Life: Making nutritious food choices supports
longevity and enhances the quality of life by reducing the risk of chronic
diseases and promoting overall wellness.

 Interdisciplinary/ Collaborative Task: (Project based)

 Healthy Eating Expo: Coordinate with health, science, and culinary arts
classes to host an expo highlighting nutrition's role in physical fitness.
 Interactive Displays: Create engaging displays demonstrating the
relationship between nutrition and physical health.
 Cooking Demonstrations: Organize culinary arts students to conduct live
cooking demonstrations featuring nutritious and delicious recipes.
 Educational Workshops: Offer workshops led by health experts on topics
such as meal planning, nutrient-rich foods, and healthy eating habits.
 Student Presentations: Encourage students to present projects on nutrition-
related topics, fostering interdisciplinary learning and collaboration.

 Art Integration Activity:

 Nutrition Art Showcase: Partner with art students to create visually striking
displays depicting various nutritious foods and their benefits.
 Interactive Food Art Stations: Set up stations where students can engage in
creating food-themed artwork using healthy ingredients as inspiration.
 Educational Art Workshops: Conduct art workshops that teach students
about the importance of nutrition while they create food-related art pieces.
 Art and Nutrition Fusion: Explore the connection between art and nutrition
through projects that incorporate both elements, such as designing healthy
meal plates or illustrating the food pyramid.
 Community Art Collaboration: Collaborate with local artists or
organizations to involve the community in creating nutrition-focused art
installations, fostering awareness beyond the school environment.

 Revisit/ Recapitulation:

 Concept Review: Summarize key concepts such as healthy eating habits,


balanced nutrition, and the importance of food choices in physical health.
 Progress Assessment: Reflect on individual and group progress in
understanding and applying nutrition principles to daily life.
 Interactive Discussions: Facilitate discussions to reinforce learning,
allowing students to share experiences and insights gained from nutrition
education.
 Goal Setting: Encourage students to set realistic goals for improving their
eating habits and overall nutrition based on what they've learned.
 Action Planning: Collaborate on action plans to implement positive
changes in eating habits and lifestyle choices to support long-term health
and wellness.

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