Ghana curriculum lesson note

SHS 3 Food and Nutrition 1st Semester Week 1 Lesson Plan

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Weekly Learning Plan
Subject	Food and Nutrition	Week	1
Duration	60 minutes	Form	SHS 3
Strand	Nutrition and Health	Sub-Strand	Food for Healthy Living
Learning Outcome(s)	3.1.1.LO.1 - Demonstrate understanding and practical application of Traditional festive foods and their cultural significance within the curriculum sub-strand Food for Healthy Living.
Learning Indicator(s)	3.1.1.LI.1 - Traditional festive foods and their cultural significance
Lesson Focus	Traditional festive foods and their cultural significance
Previous Knowledge	Learners recall the immediately preceding knowledge/skill needed to engage with Traditional festive foods and their cultural significance; the starter diagnoses this rather than assuming mastery.
Lesson Objective(s)	Identify or explain the key subject idea/procedure in Traditional festive foods and their cultural significance. Complete the concrete guided/practical task for Traditional festive foods and their cultural significance accurately. Apply Traditional festive foods and their cultural significance independently to a new case, data set, text, material or performance situation.
Essential Question(s)	What evidence or procedure is needed to work accurately with Traditional festive foods and their cultural significance? What would a strong practical/application response to Traditional festive foods and their cultural significance look like? How would changing the context, data or constraints affect a decision about Traditional festive foods and their cultural significance?
Pedagogical Strategies	Diagnostic questioning Experiential/problem-based learning Collaborative analysis Guided modelling Independent application Peer/self assessment
Teaching & Learning Resources	Festival/occasion cards Menu-planning sheet Food-group chart Time-plan template
Key Notes on Differentiation
Content	Provide a partially completed example, labelled materials or vocabulary support for learners who need scaffolding in Traditional festive foods and their cultural significance. Extend the task by adding a new constraint, less familiar case or requirement to compare alternatives in Traditional festive foods and their cultural significance.
Process	Use mixed-ability pairs for the first application, then require an individual transfer task. Allow oral/visual demonstration where appropriate while retaining the same subject accuracy criteria.
Product	Use a checklist/rubric tied to the concrete output for this week rather than participation alone. For advanced work, require justification with evidence, calculations, source reference or quality criteria.
Success Criteria	The learner uses correct subject terminology and evidence. The learner completes the week’s concrete product/calculation/performance with acceptable accuracy. The learner explains why the procedure/choice fits the stated context rather than giving a memorised general answer.
Homework	Photograph, sketch or describe one home/community example of Traditional festive foods and their cultural significance; analyse it using two curriculum criteria and recommend one improvement.

Lesson Activities
Stage	Teacher Activity	Learner Activity	Assessment / DoK
Starter10 minutes	Display a food sample, label, menu, recipe or processing image directly related to Traditional festive foods and their cultural significance; ask learners to identify one nutrition/science/safety issue it raises.	Inspect the prompt/materials, record an initial response about Traditional festive foods and their cultural significance, and justify it briefly.	Not provided.
Activity 115 minutes	Demonstrate or analyse the critical food-science/nutrition steps for Traditional festive foods and their cultural significance, explicitly linking each step to the expected food or health outcome.	Match Ghanaian festival/occasion cards with associated dishes and discuss cultural/social significance without stereotyping groups.	Check the learner’s identification of the food/nutrition principle and use of evidence.
Activity 220 minutes	Learners complete a practical, experiment, menu/recipe, preservation, packaging or product task that applies Traditional festive foods and their cultural significance with measured observations.	Modify a festive menu to reduce excessive sugar, salt or fat and improve variety/sustainability while retaining cultural identity.	Assess process control, hygiene/safety, measurements, result and explanation.
Activity 310 minutes	Give an individual food case requiring a specific recommendation or calculation about Traditional festive foods and their cultural significance.	Plan service for a stated event: menu, quantities, time plan, table/service style and food-safety controls.	Check whether the recommendation fits the person/food/context rather than being generic.

Lesson Closure

Ask learners to state one process variable (time, temperature, quantity, ingredient, storage or person need) that must be controlled for success in Traditional festive foods and their cultural significance. Complete a one-minute exit response using a concrete example from the lesson on Traditional festive foods and their cultural significance.

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