LESSON PLAN

SMA TEUKU NYAK ARIF FATIH BILINGUAL SCHOOL

Lesson Plan
Subject : Biology
Topic : Food and Balanced Diet
Class 7th Grade Academic year 2020/ 2021
Semester 2
Date 15-19 March 2021 Duration 2 hours (@30
minutes)

I. Learning Objective (LO)

Topics Learning objective Indicators
Students are able to :
Introduction to Identify the constituents of a  Appreciate that food
Osmoregulation balanced diet and the functions of contains different kinds
various nutrients. Understand the of nutrients. Collect
relationship between diet and and
fitness  study food labels from
cans etc to discover
how foodstuffs are
 divided into
carbohydrates, proteins,
lipids, vitamins and
minerals.
 Students could test for
starch in food using
iodine solution. Link
 starch and sugar to
work on
photosynthesis. Obesity
as a result of
Food tests limited to proteins,  overeating of energy
carbohydrates and lipids. foods should be
included. Sensitivity is
required
 when discussing
obesity.
 March
 Teacher demonstrated
benedict test for
glucose.
 Know that protein is
used for growth and
repair. Investigate
which
 foods contain protein
using the Biuret test on
a few samples
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SMA TEUKU NYAK ARIF FATIH BILINGUAL SCHOOL

II. Materials
Types of Food

• Foods can be categorised based on their main nutrient type and function:
− Carbohydrates (energy giving)
− Proteins (body building and energy giving)
− Fats (energy storage and giving, insulation)
− Vitamins and minerals (support and protect body development and
functioning)
• In addition, we also need to:
− Eat fibre (to help move food through the digestive track), and
− Drink water (which is a key component in many bodily functions)

Macronutrients and Micronutrients

Carbohydrates, proteins and fats are called macronutrients because our bodies need
them in large amounts.
Vitamins and minerals are called micronutrients because they are needed in small
amounts.

Nutrient Classification
Essential nutrients Non-essential nutrients
Not synthesised in body • Synthesised in body
Supplied through food: • Required non-essential
− Proteins nutrients are:
− Fats − Vitamin D
− Carbohydrates − Amino acids
− Minerals − Cholesterol
− Fibre
− Water
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SMA TEUKU NYAK ARIF FATIH BILINGUAL SCHOOL

Carbohydrates

• The role of carbohydrates:

− The main source of energy
− Fibre helps digestion, bowel health and optimal cholesterol levels
• Main source of carbohydrates is plants (e.g. potato, sweetpotato, cereal grains,
legumes)
• Carbohydrates can be in the form of fibre, starch or sugar
• Excess carbohydrates are converted to fat

Forms of Carbohydrates
• Starch
− Broken down in body
− Slow and steady energy release
− Contained in foods like maize, rise, wheat, oats, sweetpotato
• Fibre
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SMA TEUKU NYAK ARIF FATIH BILINGUAL SCHOOL

− Plant-based food
− Absorbs water
− Rids bodily waste
− Contained in foods like vegetables, fruits (especially peel on), whole
grains
• Sugar
− Quickly absorbed
− Concentrated energy
− Excess consumption can lead to overweight or even obesity
− Contained in fruit, processed sugar cane

Proteins

• The role of proteins:

- Building blocks of life
- Build and repair body tissues, such as muscles, bones and organs, blood, skin
and hair
- Necessary for blood clotting
- Keep the immune system strong by developing antibodies to fight disease
- A major component of the body’s transportation system that carries oxygen and
nutrients to all cells
• Sources of proteins:
- Animal foods, such as meat, poultry, fish, eggs, milk
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SMA TEUKU NYAK ARIF FATIH BILINGUAL SCHOOL

- Vegetables, such as dried beans, lentils, legumes, pumpkin seeds, soy bean

Fats (Lipids)
• Role of fats:
- Rich source of energy and Essential Fatty Acids (EFAs)
- Helps absorb fat-soluble vitamins (A, D, E, K)
- Important for brain and central nervous system development
- Important for manufacturing hormones
- Protects cells and internal organs
- Can cause weight gain and eventually obesity
• Sources of fats:
- Animal, such as meat, dairy, fatty fish (contains omega-3 essential fatty acids),
poultry, eggs Vegetables, such as seeds, nuts, olives

Vitamins and Minerals (Micronutrients)

• Role of micronutrients:
- Each micronutrient has a specific function in enabling bodily processes
- Micronutrients fight infection and participate in chemical/enzymatic reactions
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SMA TEUKU NYAK ARIF FATIH BILINGUAL SCHOOL

- Help build tissues (although not part of those tissues)

- Serve as antioxidants
- Micronutrient deficiency leads to various diseases, some severe
• Types of micronutrients:
- Fat-soluble: Don’t dissolve in water or body fluids, can be stored
- Water-soluble: Lost in urine, can’t be stored
• Plant and animal sources, e.g. leafy greens, fruits, vegetables, meat and fish, most
whole and natural foods
- Sweetpotato is rich in beta-carotene
Healthy Balanced Diet
It is important to eat food from each group daily.
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SMA TEUKU NYAK ARIF FATIH BILINGUAL SCHOOL

• Nutrient requirements vary depending on:

- Age
- Gender
- Physical activity
- Pregnancy
- Breastfeeding
• Healthy balanced diet provides adequate food for energy and nutrients.
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SMA TEUKU NYAK ARIF FATIH BILINGUAL SCHOOL

Testing Food

III. Methods of Teaching

Approach Scientific approach and conceptual learning. Teachers also
addressing the student's needs. There are 4 learning styles
which the teacher provides for:
Visual learner (V) :
The teacher lectures the students by showing them videos
or pictures, and diagram to understanding and retaining
information.
Auditory learner (V):
The teacher lecturing the students or making a group
discussion. After that the students doing presentations and
speech. Or the other alternative is using audiobooks.
Kinesthetic/ tactile learner (K) :
The teacher provides the skill activities by doing such as an
experiment or hands out activities.
Read/ Write learner (R) :
The teacher provides the information by giving them a
written note. They may refer to text-based input and
output-reading and writing in all its forms.
Model -
Method During the online learning system, the teacher provides an
asynchronous and synchronous learning system.
An asynchronous system :
- The teacher delivers the lesson by using the Google
Class Room as the platform, putting the materials such
as the ppt slide for the students.
synchronous system :
- The teacher delivers the lesson by using ppt Google
slide and using the Zoom as the video conferences.
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SMA TEUKU NYAK ARIF FATIH BILINGUAL SCHOOL

IV. Teaching Media

Hybrid learning is combination of Online and Offline learning in the class, the
teacher needs to prepare :
- Multimedia, Interaction application such as Pear Deck or Whiteboard.fi
- Laptop, smartphone or similar devices
- Internet Connection
- Webcam or similar devices
- Pen Tablet Graphic Veikk A30 as the teacher blackboard

V. Source, References, Materials, Equipment

- Internet multimedia: Google classroom platform, Quizziz.com, pear deck and
Zoom.
- Book
IGCSE Book and ESIS first edition.

VI. Teaching and Learning Process

No. Activities Durati

on
1 Introduction/ stimulation
- Greeting the students and preparing the stuffs 3 min
- Take the attendance
2. Main activities
1st - The teacher shows the video about food and balanced 27 min
period diet
- Discussing time : ask the students the different
between carbohydrates, proteins and lipids.
2nd - The teacher explains how food testing and change in 28 min
period every indicator
3. Closing
- Asking new information from students 2 m
- Ask the students to do the task about food, balanced
diet and food testing sent on google classroom.

VII. Evaluation
- Homework
Will be shared in the Google Classroom (Google form)

Approved by
Principal Banda Aceh, March 2021
Biology Teacher

Muhammad Azhar Annas, S. T Nabila Humaira, S. Si

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SMA TEUKU NYAK ARIF FATIH BILINGUAL SCHOOL