Lesson Plan

• Describe the principal dietary sources of carbohydrates, fats, proteins, vitamins C & D, calcium, iron, fibre and water.
• Explain how these food choices contribute to meeting daily nutrient requirements.
• Compare animal‑based and plant‑based sources for each nutrient group.
• Identify factors that influence nutrient absorption, such as vitamin C enhancing iron uptake.
• Apply the knowledge to construct a balanced daily meal plan.

• Projector and screen
• PowerPoint slides with nutrient tables
• Printed worksheets (matching activity & meal‑plan template)
• Food model pictures or actual food items
• Whiteboard and markers
• Exit‑ticket cards

Begin by asking students to recall everything they ate yesterday and write it on sticky notes. Connect this to their existing knowledge of carbohydrates, proteins and fats, and explain that today they will identify the specific food sources for all essential nutrients. Success will be measured by their ability to correctly match foods to each nutrient and create a balanced meal plan.

1. Do‑now (5'): Students list yesterday’s foods on sticky notes and place them on the board.
2. Mini‑lecture (10'): Teacher presents slides covering the principal sources for each nutrient.
3. Guided activity (12'): In pairs, students match nutrient cards to food pictures using the worksheet.
4. Formative check (5'): Quick Kahoot quiz on key food sources.
5. Application (10'): Students design a simple three‑meal plan that includes all listed nutrients.
6. Review & questions (3'): Clarify any misconceptions and highlight key take‑aways.

Summarise the main food groups that supply each nutrient and emphasise the importance of variety. Students complete an exit ticket naming one food source for each nutrient. For homework, they will keep a one‑day food diary and highlight any gaps in nutrient coverage.