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INNOVATIVE LESSON PLAN
Name of the teacher trainee : Anila Edward Name of Institution : G.C.T.E, Thycaud
Name of the supervising teacher : Smt. K. Rajashree Standard : VIII
Subject : Biology Date : 23.10.2015
Unit : Beauty of natural things Duration : 40 Minute
Topic : Traditional and Fast foods Strength : 28/30
.
Objective
New Terms
Concept
Major Concept
Minor Concept
To develop hypothesing skill in pupil.
To identify the traditional food and Fast food.
To compare sources of both food.
To develop inferential skills in pupil.
Content Analysis
Traditional food, Fast food, Proposition, Preservatives, Chemicals, Flavour.
Food
 Traditional food
 Fast food
Syntax
Class room interaction procedure
Teachers Activity Student Activity
Phase I
Concept formation
1.Datacategorization
2.Grouping
Teacher ask students, Everyone have
breakfast in the morning?
Okay, some food you like very much and
some one less.
Can you list some food items, you like or
not, maximum numbers include.
With the help of students teacher write it in
the black board.
Chapatti, Noodles, Pasta, Idle, Omelet,
Bread, Soft drinks, Pizza, Fish curry,
Sandwich, Rice, Biriyani, Burger, Fruit
juice, Pudding, Steam cake
Can you form some groups using this data?
Which of these go together?.
Yes
Students listing the name of food items
Students group data and label as Group A and Group B..
3.Labelling
Phase II
Interpretation of Data
1.Comparing and identifying the
relationship.
Can any one say what is the logic behind this
categorization?
We have formed two groups of food items.
Now let us try to know more about them by
compairing.
Whether the members of the group share
common attributes?
What is that attributes?
Group A Group B
Iddli
Dosa
Omlette
Fishcurry
Rice
Kappa
Steamcake
Ada
Kanji
Kozhukatta
Noodles
Biriyani
Pizza
Sandwitch
Friedchicken
Burger
Puddings
Softdrinks
Parotta
Shavarma
Group Ais Healthyfood and Group B isunhealthyfood.
Group A islesscostly,GroupB is lesscostlyfooditems
Yes
Group A are easilycookable andnutritious.
Group B are spicyand are unhealthy.
2.Making Generalized Inference
PHASE III
Application of generalization.
Try to make generalized information about the
data.
Any other attributes?
Can you told your conclusions
Yes, you have rightly concluded.
Teacher show the name of some food items.
Butffer chicken, meals, Ground nut, Illaneer,
Pepsi, Chilli parotta’.
Group A are traditional foodthatishealthyforour
body.
[GENERALIZEDINFERENCE1 ]
Group B are unhealthyfastfoodthatisrich inoil , lipids.
[GENERALIZEDINFERENCE2 ]
Traditional foodare part of our culture fromthe last
generations.Theyare healthy,goodtotaste anddoes
not cause diseases.
Fast foodsare made tasty usingchemical makingitspicy
and are unhealthyasitcontainsa lotof fatoils.
1.Hypothesing
2.Explain the prediction
3.Verifying the prediction
Students try to identify which of these are
traditional and which are fast food?
What is the logic behind this
categorization?
Using logical reasoning student try to
overcome the unfamiliar situation.
Students generalization become true.
Traditional
food
Fastfood
Meals
Groundnut
Ilaneer
Butterchicken
Chilliparotta
Pepsi
Mealsis made our home whichishealthyandavailable in
lowcost.Pepsi isacarbonateddrink,itisacidic andsour
intaste,not healthy.
REVIEW QUESTIONS.
 What are fast food?
 Which food do we eat every day?
 What are traditional food?
 Which food is nutritious – Traditional or Fast food?
ENRICHMENT ACTIVITY
 Make collection of the harmful effects of fast food.
 Collect the information about the chemicals added in to the fast food

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INNOVATIVE LESSON COMPARES TRADITIONAL AND FAST FOODS

  • 1. INNOVATIVE LESSON PLAN Name of the teacher trainee : Anila Edward Name of Institution : G.C.T.E, Thycaud Name of the supervising teacher : Smt. K. Rajashree Standard : VIII Subject : Biology Date : 23.10.2015 Unit : Beauty of natural things Duration : 40 Minute Topic : Traditional and Fast foods Strength : 28/30 .
  • 2. Objective New Terms Concept Major Concept Minor Concept To develop hypothesing skill in pupil. To identify the traditional food and Fast food. To compare sources of both food. To develop inferential skills in pupil. Content Analysis Traditional food, Fast food, Proposition, Preservatives, Chemicals, Flavour. Food  Traditional food  Fast food
  • 3. Syntax Class room interaction procedure Teachers Activity Student Activity Phase I Concept formation 1.Datacategorization 2.Grouping Teacher ask students, Everyone have breakfast in the morning? Okay, some food you like very much and some one less. Can you list some food items, you like or not, maximum numbers include. With the help of students teacher write it in the black board. Chapatti, Noodles, Pasta, Idle, Omelet, Bread, Soft drinks, Pizza, Fish curry, Sandwich, Rice, Biriyani, Burger, Fruit juice, Pudding, Steam cake Can you form some groups using this data? Which of these go together?. Yes Students listing the name of food items Students group data and label as Group A and Group B..
  • 4. 3.Labelling Phase II Interpretation of Data 1.Comparing and identifying the relationship. Can any one say what is the logic behind this categorization? We have formed two groups of food items. Now let us try to know more about them by compairing. Whether the members of the group share common attributes? What is that attributes? Group A Group B Iddli Dosa Omlette Fishcurry Rice Kappa Steamcake Ada Kanji Kozhukatta Noodles Biriyani Pizza Sandwitch Friedchicken Burger Puddings Softdrinks Parotta Shavarma Group Ais Healthyfood and Group B isunhealthyfood. Group A islesscostly,GroupB is lesscostlyfooditems Yes Group A are easilycookable andnutritious. Group B are spicyand are unhealthy.
  • 5. 2.Making Generalized Inference PHASE III Application of generalization. Try to make generalized information about the data. Any other attributes? Can you told your conclusions Yes, you have rightly concluded. Teacher show the name of some food items. Butffer chicken, meals, Ground nut, Illaneer, Pepsi, Chilli parotta’. Group A are traditional foodthatishealthyforour body. [GENERALIZEDINFERENCE1 ] Group B are unhealthyfastfoodthatisrich inoil , lipids. [GENERALIZEDINFERENCE2 ] Traditional foodare part of our culture fromthe last generations.Theyare healthy,goodtotaste anddoes not cause diseases. Fast foodsare made tasty usingchemical makingitspicy and are unhealthyasitcontainsa lotof fatoils.
  • 6. 1.Hypothesing 2.Explain the prediction 3.Verifying the prediction Students try to identify which of these are traditional and which are fast food? What is the logic behind this categorization? Using logical reasoning student try to overcome the unfamiliar situation. Students generalization become true. Traditional food Fastfood Meals Groundnut Ilaneer Butterchicken Chilliparotta Pepsi Mealsis made our home whichishealthyandavailable in lowcost.Pepsi isacarbonateddrink,itisacidic andsour intaste,not healthy.
  • 7. REVIEW QUESTIONS.  What are fast food?  Which food do we eat every day?  What are traditional food?  Which food is nutritious – Traditional or Fast food? ENRICHMENT ACTIVITY  Make collection of the harmful effects of fast food.  Collect the information about the chemicals added in to the fast food