Lesson Plan KD 3.3 (1st Meeting)

1. ENGLISH SUBJECT MATTER: MICROTEACHING
NURUL ATHIRAH ARBI
111 4040 168
ICP A 2011
BIOLOGY DEPARTMENT
LESSON PLAN
NUTRITION AND DIGESTIVE
SYSTEM

2. LESSON PLAN
A. Competence Standard :
3. Describe the structure and function of human organs and certain animals,
abnormalities/diseases that may occur as well as the implications.
B. Basic Competence :
3.3. Explain the relationship between structure, function, and processes as well as
disorders/diseases that may occur in the digestive system.
C. Indicators :
1. Explain the function of nutritious food.
2. Explain the requirements of nutritious food.
3. Describe the varieties of food and its role.
D. Learning Objectives :
Students are able to:
1. Students can explain the function of nutritious food.
2. Students can explain the requirements of nutritious food.
3. Students can describe the varieties of food and its role.
E. Approach, Model, and Learning Method
• Approach : Scientific Approach
• Learning Model : Students Teams Achievement Divisions (STAD)
• Learning Methods : Speech and discussion
F. Learning Materials
1. The function of nutritious food.
School Identity : SMA XY Makassar
Subject Identity : Biology
Class/Semester : XI/2
Time Allocation : 2 X 45 minutes
School Identity : SMA XY Makassar
Subject Identity : Biology
Class/Semester : XI/2
Time Allocation : 2 X 45 minutes

3. There are many kinds of food that you eat everyday. Food contains different
vitamins. The function of those vitamins are also different.
To stay alive and to be able to do many activities, the organisms needs foods. The
foods that enter into the body will be oxidized to produce energy. The foods also has
some other function, those are:
a. For the growing and the formation of the body
b. To replace broken body cells
c. To maintain body metabolism
d. To defend the body against many kinds of diseases
e. To keep the body homeostasis
2. The requirements of nutritious food.
The foods that you eat must be nutritious. What is meant by nutritious is that
the food contains some base goods, those are, carbohydrates, fat, protein, vitamins,
minerals and water. The food containing all of the starting material in a balanced
number is called balanced food. Beside nutritious, food has to be easy to digest and
hygienic. The hygienic foods are the foods that do not have any disease and
dangerous substance for the body in it.
3. The varieties of food and its role.
As mentioned the foods that you eat must contain some base goods those are
carbohydrates, fats, proteins, vitamins, minerals and water.
a. Carbohydrates are compounding arranged by carbon elements (C), hydrogen (H)
and oxygen (O). Body needs carbohydrates as the main source of energy (every 1
gram of carbohydrates contains 4,1 calories), to keep the acid-base balance of the
body.
b. Fat, as carbohydrates, fat also functions as source of energy (1 gram of fat produce
9,3 calorie of energy), as vitamins A, D, E and K., as protector organs of body.
c. Protein has some important function, such as source of energy (1 gram protein
produce 4,1 calorie), as substance to form hormone, enzyme, antibody and
chromosomes.
G. Source / Learning Materials
1. Riandari, Henny. 2009. Theory and Application of Biologi 2. Solo: PT. Tiga Serangkai
Pustaka Mandiri. Pages: 189-204.
H. Teaching Materials

4. 1. White board
2. Board marker
3. Laptop and LCD
I. Learning Steps
Phase of Student Team Achievement Division (STAD)
1st
meeting

5. Phase
Behavior Time
AllocationTeacher Student
Pre learning
• Teacher greeting
• teacher absent the
students
• Students answering
greetings
• Students answered
Early Activities
1st
Phase:
Presents the
objectives and
motivate students
• Teachers present all the
learning objectives
• Teachers provide
apperception "In your
lifetime, what kind of
food have you eaten?"
please mentions
• Students listen to and
record the learning
objectives
• Students answer a
teacher's question by
relating the events
that are known from
the surrounding
environment
3 minutes
2nd
Phase
Presenting
information
• The teacher presents
information to students
about the consumed
food-stuff
• Students observe and
record important
information
presented teachers
5 minutes
3rd
Phase
Organize students
into learning
groups
• The teacher showed a
power point about
consumed food-stuff
• Divide students into
five groups of
heterogeneous
• Students attention to
the power point
shown by the teacher
• Students move with
his group
5 minutes
Main Activity
4th
Phase:
Guiding study
groups and
working
• Teacher gives
worksheets to students
for discussion and
presentation
• Teachers guide and
supervise the discussion
• Students receive
worksheets
provided by the
teacher
• Students work on
worksheets that
teachers shared
10 minutes
5th
Phase:
Evaluation
• Teachers refer students
who will make
presentations
• Students present the
results of their
discussion
5 minutes

6. J. Assessment
The assessment includes:
1. Assessment technic
a. Attitude : observation sheet
b. Knowledge : test
2. Assessment value
a. Attitude assessment
b. Discuss and presentation assessment
c. Test Essay assessment
Makassar, June 2015
Known by,
Headmaster of SMAN XY Makassar Biology Teacher,
………………………………………… Nurul Athirah Arbi
NIP. ……………………………………. ID. 111 4040 168

7. J. Assessment
The assessment includes:
1. Assessment technic
a. Attitude : observation sheet
b. Knowledge : test
2. Assessment value
a. Attitude assessment
b. Discuss and presentation assessment
c. Test Essay assessment
Makassar, June 2015
Known by,
Headmaster of SMAN XY Makassar Biology Teacher,
………………………………………… Nurul Athirah Arbi
NIP. ……………………………………. ID. 111 4040 168