Date: 7th & 14th February 2012 Subject: Biology Class: Grade 9 No.

of students: 21 Duration of lesson: 1hour 10 minutes Unit topic: Life Processes Lesson Topic: Animal Nutrition Strategies: Lecture-Discussion, Direct Instruction, and Cooperative Learning Demonstration, Discovery and Cooperative Learning General Objectives: Students should gain knowledge about animal nutrition. Specific Objectives: From experiments and the computer simulations students should be able to: 1. Define, using named examples, the different modes of nutrition. 2. Identify and describe the structure of organic nutrients (proteins, carbohydrates, lipids, vitamins) found in food. 3. Discuss in two paragraphs the importance of named nutrients to the body.

Previous Knowledge: Students are already familiar with the human body and know that the process by which organism obtains food is its mode of nutrition.

Summary of Content: Carbohydrates, proteins, and fats supply 90% of the dry weight of the diet and 100% of its energy. As sources of energy, carbohydrates, proteins, and fats are interchangeable in proportion to their energy content. However, these nutrients differ in how quickly they supply energy; carbohydrates are the quickest, and fats are the slowest.

Carbohydrates, proteins, and fats are digested in the intestine, where they are broken down into their basic units: carbohydrates into sugars, proteins into amino acids, and fats into fatty acids and glycerol. The body uses these basic units to build substances it needs for growth, maintenance, and activity (including other carbohydrates, proteins, and fats). The body stores very small amounts of excess energy as carbohydrates. The liver stores some as glycogen, a complex carbohydrate that the body can easily and rapidly convert to energy. Muscles also store glycogen, which they use during periods of intense exercise. The amount of carbohydrates stored as glycogen provides almost a day's worth of calories. A few other body tissues store carbohydrates as complex carbohydrates that cannot be used to provide energy. Most authorities recommend that about 50 to 55% of the total daily calories should consist of carbohydrates. Proteins: Proteins consist of units called amino acids, strung together in complex formations. Because proteins are complex molecules, the body takes longer to break them down. As a result, they are a much slower and longer-lasting source of energy than carbohydrates. There are 20 amino acids. The body synthesizes some of them from components within the body, but it cannot synthesize nine of the amino acidscalled essential amino acids. Fats: These complex molecules are composed of fatty acids and glycerol. Fats are the slowest source of energy but the most energy-efficient form of food. Each gram of fat supplies the body with about 9 calories, more than twice that supplied by proteins or carbohydrates. Because fats are such an efficient form of energy, the body stores any excess energy as fat. The body deposits excess fat in the abdomen and under the skin (subcutaneous fat) to use when it needs more energy. The body also stores excess fat in blood vessels and within organs, where it blocks blood flow and damages the organs, often with devastating results. The body cannot synthesize some fatty acidscalled essential fatty acids. They must be consumed in the diet. Instructional Materials: Computer, Multimedia Projector

Procedure: Step1 - (10 minutes) Teacher introduces the lesson and leads a question and answer session to ascertain students prior knowledge. Step 2 - (50 minutes) Teacher will develop the lesson using the computer animations were necessary. Step 4 (10 minutes) Teacher will ask each student to come to computer and answer self test questions.

Evaluation: Students responded well to the topic and asked many questions about their own nutrition and causes of some diseases. Many students were interested in how one gains and losses weight based on their nutrition.