Difference between revisions of "TNSB - 5 - Science :: Food"
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| − | Go To: [[TNSB- | + | Go To: [[TNSB-Sci-Grade 5]] |
| − | =Lesson Plan | + | |
| + | =Course content= | ||
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| + | <h2> Course Content / Subtopic list: </h2> | ||
| + | <br> | ||
| + | |||
| + | <ol> | ||
| + | <li>Spoilage of food, Causes, Effectst</li> | ||
| + | <li>Food preservation methods, purpose, Preservation</li> | ||
| + | <li>BMI</li> | ||
| + | <li>Diseases-Causes,effects</li> | ||
| + | <li>Food pyramid</li> | ||
| + | <li>Kitchen safety</li> | ||
| + | |||
| + | |||
| + | </ol> | ||
| + | |||
| + | <h2>Expected Learning Outcome: </h2> | ||
| + | <br> | ||
| + | |||
| + | <b>SWBAT-</b> <br> | ||
| + | |||
| + | <ol> | ||
| + | <li>Explain the reasons for spoilage of food and the food preservation methods</li> | ||
| + | <li>List out the deficiency diseases and the prevention methods</li> | ||
| + | <li>Identify obesity and the method of calculation of BMI</li> | ||
| + | <li>Describe the importance of a balanced diet</li> | ||
| + | <li>Identify the safety measures to be followed in the kitchen</li> | ||
| + | |||
| + | </ol> | ||
| + | |||
| + | |||
| + | =Textbook= | ||
| + | |||
| + | <h2> English Medium </h2> | ||
| + | |||
| + | [https://drive.google.com/file/d/1B17vdo8ZpyZjKeoP1E8M0h3LHEmS2GEe/view English medium textbook] | ||
| + | <br> | ||
| + | [https://drive.google.com/file/d/10fL9QxzP-hx29DKqLJyHZqxrialsaGp-/view English medium textbook] | ||
| + | <br> | ||
| + | [https://drive.google.com/file/d/11bHR1Hf6kROxbLBwCwdGZgawNcHAauea/view English medium textbook] | ||
| + | |||
| + | <h2> Tamil Medium </h2> | ||
| + | |||
| + | [https://drive.google.com/file/d/1PbYxyDxwSmAx1gAeM5sN2ymyVsndcJ0a/view Tamil medium textbook] | ||
| + | <br> | ||
| + | [https://drive.google.com/file/d/1-tWGmEIHa1PRpvpye4BLTwREMy88KBF9/view Tamil medium textbook] | ||
| + | <br> | ||
| + | [https://drive.google.com/file/d/11HtMwDYHPioqBzLBscykp6b9eAdLTCl7/view Tamil medium textbook] | ||
| + | |||
| + | =Teaching learning resources= | ||
| + | |||
| + | |||
| + | |||
| + | <h2>Lesson Plan</h2> | ||
[Contributor - Aasma Ahmed] | [Contributor - Aasma Ahmed] | ||
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| − | + | <h2>Videos</h2> | |
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[Contributor - Kripa S] | [Contributor - Kripa S] | ||
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| − | + | <h2>Images</h2> | |
[Contributor - Kripa S] | [Contributor - Kripa S] | ||
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https://s-media-cache-ak0.pinimg.com/736x/aa/0a/b0/aa0ab0aa2c069e5815ab44086a1be9ed.jpg (canning of food) | https://s-media-cache-ak0.pinimg.com/736x/aa/0a/b0/aa0ab0aa2c069e5815ab44086a1be9ed.jpg (canning of food) | ||
| − | + | <h2>Activities</h2> | |
[Contributor - Kripa S] | [Contributor - Kripa S] | ||
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| − | + | <h2>Additional Aids</h2> | |
[Contributors - Kripa S, Sudha Thangaraj] | [Contributors - Kripa S, Sudha Thangaraj] | ||
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| − | + | <h2>Worksheets</h2> | |
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[Contributor - Sudha Thangaraj] | [Contributor - Sudha Thangaraj] | ||
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<headertabs/> | <headertabs/> | ||
<vote type=1 /> | <vote type=1 /> | ||
<comments/> | <comments/> | ||
Latest revision as of 07:22, 8 January 2024
Go To: TNSB-Sci-Grade 5
Course Content / Subtopic list:
- Spoilage of food, Causes, Effectst
- Food preservation methods, purpose, Preservation
- BMI
- Diseases-Causes,effects
- Food pyramid
- Kitchen safety
Expected Learning Outcome:
SWBAT-
- Explain the reasons for spoilage of food and the food preservation methods
- List out the deficiency diseases and the prevention methods
- Identify obesity and the method of calculation of BMI
- Describe the importance of a balanced diet
- Identify the safety measures to be followed in the kitchen
English Medium
English medium textbook
English medium textbook
English medium textbook
Tamil Medium
Tamil medium textbook
Tamil medium textbook
Tamil medium textbook
Lesson Plan
[Contributor - Aasma Ahmed]
Please find below the detailed lesson plan and PPT for this chapter in the language mentioned against the respective link. While the lesson plan will give an overall flow of the lesson, the PPT will include lesson flow as well as the presentations for the class.
https://drive.google.com/open?id=1m6IBOmvh4h9jBcRSdtxvR9SuyxlsmS9g (Lesson Plan - English)
https://drive.google.com/open?id=1d0WhcbbKxtKlBHYPeBzaG29SmLzJj80E (PPT - English)
You may use the content as it is or download and modify them to suit the students requirements.
If you feel any major modifications or additions are carried out by you in the form of adding any new activity, presentations, videos etc. we request you to send the modified version to submitcontent@evidyloka.org for enabling upload the modified version.
The worksheets of the lesson can be accessed from the worksheet tab.
Kindly rate the lesson plan and share your suggestions and comments on the lesson plan in the comments box below. Your valuble suggestions and comments will help us to improve the content.
Videos
[Contributor - Kripa S]
https://www.youtube.com/watch?v=YimuIdEZSNY (balanced diet, diseases)
https://www.youtube.com/watch?v=Rgh9SAbEa6s (food)
https://www.youtube.com/watch?v=1CHhbRTaiqU (Vitamin)
https://www.youtube.com/watch?v=G0VRLZvWONs (Vitamin B)
https://www.youtube.com/watch?v=_IzHS7FMT1w (Benefits of green leafy vegetables)
https://www.youtube.com/watch?v=rRe7kRjV-oA (Nutrition)
Images
[Contributor - Kripa S]
http://1.bp.blogspot.com/-ciRMXyZLalM/U_RRCDfwyQI/AAAAAAAAA-U/uD-DQ06N7Hc/s1600/probioticfood.jpg (useful microbes in food)
http://78405a.medialib.edu.glogster.com/media/cd/cd8852f8ecd2b608b69f457902d1e159fa1756bdb15384e161eb23f39cdc3411/thcapk0z5w.jpg (harmful microbes that harm food items)
http://www.marinecatering.com/wp-content/uploads/2014/02/shutterstock_130838090.jpg (freezing food)
https://s-media-cache-ak0.pinimg.com/736x/aa/0a/b0/aa0ab0aa2c069e5815ab44086a1be9ed.jpg (canning of food)
Activities
[Contributor - Kripa S]
1. Ask a few students to name one thing they eat regularly. Make a list of at least three food items.
2. Ask the students to name the ingredients in each food item of the above list. Get them to write it down. Help identify their sources.
3. Ask the students to list those ingredients that came from plants. Classify the ingredients according to the part of a plant that it comes from.
4.Ask the students to name a few animals they usually see. Ask them what these animals eat. Classify according to food habits.
[Contributor - Aasma Ahmed]
Lesson Plan version 1.1 activities
1. Ask students to list out preserved foods they consume at home and what are the perishable items used to make that preserved food.
2. List out BMI of some people and ask students to identify who is obese
3. Name a few foods and ask students to identify types of foods – Carbohydrate, Protein, and Fat.
Additional Aids
[Contributors - Kripa S, Sudha Thangaraj]
https://community.ekstep.in/preview/content/do_31225205021327360021237 (Video on Food) (Source: Ekstep)
https://drive.google.com/open?id=0BzNF2YyqQxJ-aTlNaDlRa25zUEU (Answer Key)
[Contributor - Aasma Ahmed]
Lesson Plan version 1.1 PPT
https://drive.google.com/open?id=1d0WhcbbKxtKlBHYPeBzaG29SmLzJj80E (PPT - English)
Worksheets
[Contributor - Sudha Thangaraj]
https://drive.google.com/open?id=0BzNF2YyqQxJ-Q3hFV1R0T0dwVWM
Worksheets [Version 2021]
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Answerkeys [Version 2021]
Blank
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