Topic: Diet
Lesson 1: Balanced Diet and Nutrients
| Section | Details |
|---|---|
| Objective | – Understand what is meant by a balanced diet. – Identify the principal dietary sources of carbohydrates, fats, proteins, vitamins, minerals, fibre, and water. – Describe the importance of each nutrient. |
| Activities | Starter (5 mins): Ask students to brainstorm what they think makes a healthy diet and write their responses on the board. Main (25 mins): 1. Define a balanced diet as one that contains all essential nutrients in correct proportions. 2. Discuss the principal dietary sources and importance of each nutrient: – Carbohydrates: Energy source (e.g., rice, bread). – Fats and Oils: Energy storage, insulation (e.g., butter, nuts). – Proteins: Growth, repair (e.g., meat, beans). – Vitamins: – C: Prevents scurvy (e.g., citrus fruits). – D: Prevents rickets, supports calcium absorption (e.g., dairy, sunlight). – Mineral Ions: – Calcium: Strong bones and teeth (e.g., milk, cheese). – Iron: Hemoglobin production (e.g., spinach, red meat). – Fibre: Aids digestion (e.g., vegetables, whole grains). – Water: Essential for hydration and bodily functions. Plenary (10 mins): Students complete a table summarizing the sources and importance of each nutrient. |
| Resources | Food models or images, diagrams of nutrients and their roles, worksheets for table completion. |
| Time | 40 minutes |
| Homework | Write a short essay explaining why a balanced diet is important for maintaining good health. |
| Assessment | Students correctly identify nutrient sources and their importance during discussions and table completion. |
| Past Paper Practice | IGCSE Biology 0610/21/M/J/20 Q2(b). |
Lesson 2: Deficiency Diseases (Scurvy and Rickets)
| Section | Details |
|---|---|
| Objective | – Understand the causes and symptoms of scurvy and rickets. – Relate the importance of vitamins C and D to the prevention of these deficiency diseases. |
| Activities | Starter (5 mins): Show historical images of sailors with scurvy and ask students to guess what might have caused the condition. Main (25 mins): 1. Explain scurvy as a deficiency of vitamin C: – Symptoms: Bleeding gums, delayed wound healing, fatigue. – Cause: Lack of fruits and vegetables in diet. 2. Explain rickets as a deficiency of vitamin D: – Symptoms: Soft, weak bones; skeletal deformities. – Cause: Lack of sunlight or vitamin D-rich foods. 3. Discuss the historical significance of these diseases and how they were prevented (e.g., citrus fruits for sailors, sunlight exposure). Plenary (10 mins): Students summarize the causes and prevention of scurvy and rickets in a short paragraph. |
| Resources | Historical images, diagrams of symptoms, worksheets for summarizing causes and prevention. |
| Time | 40 minutes |
| Homework | Research and write about one other deficiency disease (e.g., anemia or kwashiorkor). |
| Assessment | Students correctly describe the causes and prevention of scurvy and rickets during discussions and summary writing. |
| Past Paper Practice | IGCSE Biology 0610/31/M/J/20 Q4(a). |
Lesson 3: Role of Fibre and Water in the Diet
| Section | Details |
|---|---|
| Objective | – Describe the importance of fibre (roughage) and water in a balanced diet. – Explain how fibre and water contribute to healthy digestion and hydration. |
| Activities | Starter (5 mins): Ask students to describe what happens when they don’t drink enough water or eat enough vegetables. Main (25 mins): 1. Discuss the role of fibre in digestion: – Adds bulk to food. – Prevents constipation. – Found in vegetables, whole grains, fruits. 2. Explain the importance of water in bodily functions: – Maintains hydration. – Essential for chemical reactions, transport, and excretion. – Prevents dehydration symptoms like fatigue and dizziness. 3. Discuss the consequences of insufficient fibre and water intake. Plenary (10 mins): Students create a daily meal plan that includes sufficient fibre and water. |
| Resources | Charts showing fibre and water-rich foods, worksheets for meal planning. |
| Time | 40 minutes |
| Homework | Write a paragraph explaining how fibre and water work together to maintain a healthy digestive system. |
| Assessment | Students correctly explain the roles of fibre and water and create balanced meal plans. |
| Past Paper Practice | IGCSE Biology 0610/22/O/N/18 Q3(a). |
Key Notes for Teachers:
- Emphasize the importance of a balanced diet in preventing deficiency diseases.
- Use relatable examples of nutrient-rich foods to engage students.
- Provide visual aids, such as images or charts, to explain symptoms and prevention of scurvy and rickets.
Key Notes for Students:
- A balanced diet contains carbohydrates, proteins, fats, vitamins, minerals, fibre, and water in the right proportions.
- Deficiency diseases, such as scurvy and rickets, occur when specific nutrients are lacking.
- Fibre and water are essential for a healthy digestive system and overall hydration.
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