innovative lesson plan

1. Innovative lesson plan
Name of Teacher Trainee : Parvathy.T.S. Name of Institution : G.C.T.E.Thycaud
Name of Supervising Teacher : Smt.Rajashree.K. Standard : 9
Subject : Biology Duration : 45 minutes
Unit : The chemical changes of food
Lesson Unit : Components of food
Curricularstatement : In developingfactual conceptual,procedural,andmetacognitive dimensionof knowledge,
process skills, Interest and positive Attitudes and Appreciation towards components of
food through innovative method of Teaching.
Content Analysis
Terms: Carbohydrates, Protein, Vitamins, lipids, minerals, water.
Facts : * Food contain all the nutrients needed for our body.
* Carbon and hydrogen combine to form carbohydrate.
* Fat helps to gave energy.
* Vitamins act as a controller for all the metabolic activities.
* Water is needed for the body in larger amount
* Proteins are building blocks of body.
Concept
Major concept :- Nutrients.
Minor concepts :- Carbohydrate, fat, protein, water, vitamin and minerals.
Learning outcomes in terms of specification
I Cognitive domain :
1. Remembering
2. Understanding
Enables the pupil to develop
*recalling the scientific terms facts concepts, mention
above the content analysis
* clarifying the term ‘nutrients’
* classifying fats and vitamins
* explaining the role of vitamins in our diet.

2. 3. Applying
4. Analysing
5. Evaluating
6. Creating
II Psychomotor Domain
III Affective domain
Pre-requisite
* concluding the role of protein as a body builder.
* executing the acquired knowledge by giving reason to
the questions that is familiar situation
* How the components of food are classified?
* implementing the acquired knowledge to give reason to
unfamiliar situation like.
* Why vitamins are very essential to our body?
* differentiating different nutrients in food
* finding more and more examples of food item containing
protein.
* testing all pupil knows about ‘nutrients’
* judging the role of protein in our diet.
* planning to collect more information regarding the topic
‘components’ of food
Enables the pupil to develop
* comparing different nutrients
* identifying different components of food
Enables the pupil to develop
* Scientific Interest towards knowing nutrients in food
* Positive attitude towards vitamins& minerals
* Appreciate how fat exist as a storage of energy
* Food contain many nutrients

3. Teaching – Learning aids
References:
* Water, potato, germinated pea, vegetables, fruits.
8th standard biology text, SCERT
+2 Biology text book, NCERT
Class room interaction procedure Expected response
Introduction
Teacher asked the student that
Did you had food?
What did you all had?
Why do you eat food?
How do energy form or how is Energy seen in our body?
Today we are discussing about ‘nutrients in food’
Presentation
Activity I
Do you like vegetables soup?
So today we are going to study about the making of vegetable
soup do you interested in that?
First of all we light the gas put pan on flame and then add oil,
after boiling of oil we add mustard seeds and curry leaves
Thenwe add some onionandpotatoesand pour water and add
some salt kept it for some time.
OK, Do you know what are the components present in these
food materials we add?
Yes
Idly, dosa
For getting energy
As many components
Yes
Yes
Silence

4. Consolidation
First of all we add oil, then potato, and salt & water oil
contains lipids, lipids are formed by the combination of
elementscarbon,hydrogenandoxygen.Lipids are mainly used
for the production of energy. The main source of lipids are oil,
ghee, and butter. The potato contain carbohydrate, this is a
chemical compoundof carbon,hydrogenandoxygencombined
in a particular ratio. It is the main source of Energy. Rice,
cereals, tubers fruits are the source of carbohydrate. Then we
add salt, it contain minerals. Minerals are also nutrients that
promote and regulate life activities. Then water. Water is an
important inorganic factor in the body. It maintain body’s
equilibrium.
Activity 2
So the foodmaterialswe added are halfly cooked then we add
germinated peas and some vegetables then add some more
water then kept it for sometime.
Consolidation
Next we add germinated pea, pea contain rich amount of
protein.Proteinsare formedbythe combinationof simpleunits
called aminoacid. Proteins are mainly used for the building up
of bodytissues.Pulses,Fish,meat,milketcare the main source
of proteins. Then about vegetables. These all vegetables
contain vitamins, These vitamins are organic compounds it is
veryessential for our growth and development. There are two
types of vitamins present fat soluble and water soluble.

5. Black Board summary
Date: Std:
Div:
Biology
Components of food
Carbohydrate
Lipid
Vitamin
Minerals
Water
protein
Activity 3
So, our healthy, nutritious soup is ready let’s eat it and don’t
forget to write about a short note on components of food on
your ‘science diary’
Review
1.What are the role of protein?
2. Name two carbohydrate containing food items.
Enrichment activity
*Write down a flow chart showing the nutrients and their
sources.