LESSON PLAN ON FOOD

ADULTERATION

Submitted to
Mrs. M. Janaki., M.Sc. Nursing,
Vice principal,
HOD of OBG department,
DMIPSR.
Submitted on
05-Jan-2019

Submitted by
Ms. Beulah R,
BSc Nursing II Year,
DMIPSR, Sakthinagar
General Objectives.:-
 At the end of the class students will gain knowledge about the “Food Adulterations” and hence they can
be able to apply this knowledge and skills preventing problem of food and able to buy a good product

Specific Objectives:-
At the end of the class student will able to
1. Define Food adulteration.
2. List out types of Food adulterations.
3. Explain the causes of Food adulterations.
4. Enumerate reason of Food adulterations.
5. Mention the source of Food contamination
6. Described power of Food Inspectors.
7. Explain the method of Food adulterations.
8. Enlist the Advantage and Disadvantage of Food adulterations`
9. Described prevention of Food adulterations.
 LESSON PLAN ON FOOD ADULTERATIONS
Name of the subject : Nutrition.
Name of the topic : Food Adulterations.
Name of the group : B.Sc. Nursing II year.
Date and time : 05-Jan-2019.
Duration : 1 Hour.dc dvf
Venue : Lecture Hall-II

Previous knowledge
of the student about the topic
Methods of A.V Aids
Name of the Student teacher
Name of the Evaluator
: Student have few knowledge about the food adulterations.
: OHP, Chart, Roller Board, Black Board, LCD.
: Ms. Beulah R B.Sc. Nursing II year
: Mrs. M. Janaki., M.Sc. Nursing
Vice principal,
HOD of OBG department,
DMIPSR.
 Specific Methods of Teaching A.V
Sl.no Time objectives Content teaching Learning/Activity Aids Evaluation
1 5 min Student FOOD ADULTERATION Teacher’s Black What is the
are able to Introduction Activity Board topic?
introduce
the topic One of the most common Lecture Teacher’s about
problem in India is quality Cum food adulterations
of the food product is Discussion
reduced and addition of Learning activity
base substances
Listening
Can You Guess My Topic?
2 5 min Student Definition Teacher’s Roller How will you
are able to Activity Board define the
define the Food adulteration is the Lecture food
topic process in which the Cum Define food adulterations?
quantity of food is lowered Discussion adulterations?
either by the addition of
inferior quality material or Learning activity
by extraction of valuable
ingredients. Listening
(or)
Adulteration is defined
as the process which is the
 quality of the product is the
reduced through the
addition of the base
substances or removal of
the vital elements
3 5 min Student Types of food adulterations Lecture Teacher’s OHP What are the
are able to Intentional adulterations Cum Activity types of food
list out the Incidental adulterations Discussion adulterations?
types of Metallic adulterations Teacher’s about
food types of food
adulteratio Intentional adulterations adulterations
ns
These are sand, marble
chips, stones, mud, chalk Learning activity
powder, water, mineral and
oil, dyes are cause the Listening
harmful effect of the body

Ex:

Common salt
Incidental adulteration are
found in food due to
negligence ignorance or
lack of proper facilities e.g.
packing hazards like of
insects dropping ,
pesticide, residues etc.
chemicals like DDT are
absorbed by the small
intestine when ingested.

Prevention of incidental
poisoning :
Regular market
surveys to warm people or
dangerous build up the
toxin the food.
Packaging Hazardous
Polyethene, polyvinyl,
chloride and compouds are
used to produce flexible
packaging material. This
method is very
convienient,
 It must not contains
any toxoids thermal break
down products which
could be injurious to
health.

To avoid such incidents

is essential that only food
grade plastic packaging
materials be used for
packaging.

Stepping up the
integrated pest
management programme to
teach famers to use
pesticides judiciously. No
spraying should be done
week before harvest.

Taking up on a war
footing to control of pests
using their natural
predators.
 Using safer pesticides
like synthetic pyrethrodis
or malathion
By wasing vegetables
roughly before cooking.

New adulterations.
It includes:
Local legume like a
subabul seed.
Vetinary drug
residddues in milk flours
made from mouldy wheat
strychnos potatorum A
forest produce in arecan