Ghana curriculum lesson note

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

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Weekly Learning Plan
Subject	Food and Nutrition	Week	3
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 Modifying festive meals for improved health and sustainability within the curriculum sub-strand Food for Healthy Living.
Learning Indicator(s)	3.1.1.LI.2 - Modifying festive meals for improved health and sustainability
Lesson Focus	Modifying festive meals for improved health and sustainability
Previous Knowledge	Learners recall the immediately preceding knowledge/skill needed to engage with Modifying festive meals for improved health and sustainability; the starter diagnoses this rather than assuming mastery.
Lesson Objective(s)	Identify or explain the key subject idea/procedure in Modifying festive meals for improved health and sustainability. Complete the concrete guided/practical task for Modifying festive meals for improved health and sustainability accurately. Apply Modifying festive meals for improved health and sustainability 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 Modifying festive meals for improved health and sustainability? What would a strong practical/application response to Modifying festive meals for improved health and sustainability look like? How would changing the context, data or constraints affect a decision about Modifying festive meals for improved health and sustainability?
Pedagogical Strategies	Diagnostic questioning Experiential/problem-based learning Collaborative analysis Guided modelling Independent application Peer/self assessment
Teaching & Learning Resources	Ghanaian food cards/realia Food labels Meal-planning sheet Ghana six-food-group chart
Key Notes on Differentiation
Content	Provide a partially completed example, labelled materials or vocabulary support for learners who need scaffolding in Modifying festive meals for improved health and sustainability. Extend the task by adding a new constraint, less familiar case or requirement to compare alternatives in Modifying festive meals for improved health and sustainability.
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 Modifying festive meals for improved health and sustainability; 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 Modifying festive meals for improved health and sustainability; ask learners to identify one nutrition/science/safety issue it raises.	Inspect the prompt/materials, record an initial response about Modifying festive meals for improved health and sustainability, and justify it briefly.	Not provided.
Activity 115 minutes	Demonstrate or analyse the critical food-science/nutrition steps for Modifying festive meals for improved health and sustainability, explicitly linking each step to the expected food or health outcome.	Sort Ghanaian food cards into nutrient/food-group functions and identify gaps or excesses in a sample day’s meals.	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 Modifying festive meals for improved health and sustainability with measured observations.	Use a person/family case (age, activity, health condition and budget) to modify a menu and justify ingredient/cooking choices.	Assess process control, hygiene/safety, measurements, result and explanation.
Activity 310 minutes	Give an individual food case requiring a specific recommendation or calculation about Modifying festive meals for improved health and sustainability.	Evaluate a food label/menu or 24-hour intake and write two specific improvements linked to health evidence.	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 Modifying festive meals for improved health and sustainability. Complete a one-minute exit response using a concrete example from the lesson on Modifying festive meals for improved health and sustainability.

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