Scribd
Upload
255 views

LESSON PLAN TLE Nutrient Content

The document outlines a detailed lesson plan for a Home Economics class on the nutrient content of meat. The lesson plan includes objectives, materials, procedures, and an evaluation. The procedures involve identifying nutrients in meat such as protein, fat, carbohydrates, vitamins and minerals. Key functions of the nutrients are also explained, such as protein acting as enzymes and iron carrying oxygen in red blood cells. Students are asked to determine accurate cooking temperatures for meat doneness. The lesson aims to teach students about the nutrient content of meat and why eating an appropriate amount is important for health.

Uploaded by

Lerma Canuel
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
255 views

LESSON PLAN TLE Nutrient Content

The document outlines a detailed lesson plan for a Home Economics class on the nutrient content of meat. The lesson plan includes objectives, materials, procedures, and an evaluation. The procedures involve identifying nutrients in meat such as protein, fat, carbohydrates, vitamins and minerals. Key functions of the nutrients are also explained, such as protein acting as enzymes and iron carrying oxygen in red blood cells. Students are asked to determine accurate cooking temperatures for meat doneness. The lesson aims to teach students about the nutrient content of meat and why eating an appropriate amount is important for health.

Uploaded by

Lerma Canuel
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 4

Detailed Lesson Plan

Home Economics (Cookery) Grade 10


May 25, 2023
I. Objectives
At the end of the lesson, the learner will be able to:
a. identify the nutrient content of meat
b. distinguish the functions of nutrient content of meat
c. value the importance of eating right quantity of meat

II. Subject Matter


A. Topic: Nutrient content of meat
B. Materials: Tarpapel, pictures, chalk, module
C. References: Technology and livelihood education cookery module
pgs. 341-342.

III. Procedure
Teacher’s Activity Learner’s Activity

A. Preliminary activities
 Prayer  One student will lead the prayer.
 Checking of attendance  The class monitor will list the students
 Review of the previews lesson who are absent.

B. Motivation

The teacher will ask the students to write


nutrients that meat contains.

Nutrient content
of Meat

C. Presentation/Development of the Lesson

“Today we are going to discuss nutrient


content of meat.”

Nutrient Content of Meat

1.Protein-high quality protein is the major


constituent of meat after water, accounting for
about 20 percent of its weight.
Function: Acting as enzymes, maintaining
proper fluid and acid-base balance, providing
nutrient transport, making antibodies,
enabling wound healing and tissue
regeneration, and providing energy when
carbohydrate and fat intake is inadequate.
2.Fat- content can vary widely, according to
the grade of meat and its cut.

Function: Fat helps give your body energy,


protects your organs, supports cell growth,
keeps cholesterol and blood pressure under
control, helps body absorb vital nutrients, and
helping proteins do their jobs.
3.Carbohydrates-meat contains very little
carbohydrates, glycogen, found in liver and
muscle tissue is present when the animal is
alive, but the glucose that makes up the
glycogen is broken down to lactic acid during
and after slaughter.
Function: The body's primary source of
energy and the brain's preferred energy
source. Carbs are broken down by the body
into glucose – a type of sugar. Glucose is used
as fuel by your body's cells, tissues, and
4.Vitamins - Meat is an excellent source of organs.
certain B vitamins-thiamin, riboflavin B2,
pyridoxine B6 vitamin B12 niacin and some
folate. Niacin is obtained from tryptophan, an
amino acid plentiful in meats and milk.

Vitamin B (thiamin)- act as coenzymes in


several enzymatic processes that support
every aspect of cellular physiological
functioning, including major functions within
the brain and nervous system.

Vitamin B12 (Niacin)- a nutrient that helps


keep your body's blood and nerve cells
healthy and helps make DNA, the genetic
material in all your cells. Vitamin B12 also
Vitamin B2(riboflavin)-It is important for helps prevent megaloblastic anemia, a blood
body growth. It helps in red blood cell condition that makes people tired and weak.
production. It also aids in the release of
energy from proteins.

Vitamin B6(pyridoxine)-supports brain


function, the immune system, and the
transportation of oxygen around the body.

Folate-helps to form DNA and RNA and is


What is metabolism? involved in protein metabolism.

5. Minerals- meat is an excellent source of “Metabolism is the process of breaking down


iron, zinc, copper and phosphorous. the food intake.”

Iron- make hemoglobin, a protein in red


blood cells that carries oxygen from the lungs
to all parts of the body, and myoglobin, a
protein that provides oxygen to muscles.
Zinc- essential in immune system, wound
healing, blood clotting, thyroid function, and
the senses of taste and smell. Zinc also
Copper- It helps your body make red blood
supports normal growth and development
cells and keeps nerve cells and your immune
during pregnancy, childhood, and
system healthy. It also helps form collagen, a
adolescence.
key part of bones and connective tissue.
Copper may also act as an antioxidant,
reducing free radicals that can damage cells
and DNA.

Phosphorous- contained in each cell in our


D. Application body. Most phosphorus is in the bones and
teeth, and some is in your genes.
Direction: Give the nutrient content and
explain each function.

Nutrient Function
1.
2.
3.
4.
5.

Direction: Determine the accurate


temperature to attain proper doneness of meat.

E. Generalization

1. What are the nutrient content of meat?

2. Why it is important to eat appropriate “The nutrient content of meat are protein,
amount of meat? carbohydrates, vitamins, fat, and minerals.”

“To get the nutrient that we need and to


become healthy.”

IV. Evaluation
Direction: Identification. Choose the correct answer inside the box.
Carbohydrates Zinc Protein Iron Phosphorous

___________1. It helps our bones and teeth stronger.


___________2. It is the main source of our energy.
___________3. It is essential in immune system, wound healing, blood clotting, thyroid
function, and the senses of taste and smell.
___________4. Helps in producing hemoglobin, a protein in red blood cells that carries oxygen
from the lungs to all parts of the body.
___________5. Maintaining proper fluid and acid-base balance, providing nutrient transport,
making antibodies, enabling wound healing and tissue
V. Assignment
Give the different market forms of meat.

You might also like