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PART I

LEARNERS ASSESSMENT
 KNOWLEDGE LEVEL

This plan is for students in the High school level of education.

 DEVELOPMENTAL LEVEL

The learners can achieve so much without the assistance of their parents, teachers or peers if

given the resources they need and guidance.

 CULTURAL CONSIDERATIONS

The students are from different cultural and linguistic background. They have special abilities

and attributes prized by their cultures and the way which the school culture affects their

identification process. Therefore the teaching plan should be culturally appropriate and inclusive

for all the students.

 SPECIAL LEARNING NEEDS

There is no learners with any form of disability therefore the teaching plan should not necessarily

need any special teaching technique.

 PREFERRED LEARNING STYLE

1. Logical- learners prefer use of reasoning in explaining or understanding concepts, and

the objective is to understand the reasons behind the learning and give the learners the

ability to understand the bigger picture.

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2. Verbal- learners prefer use words both in speech and in form of writing to enhance

learning.

3. Visual-The learners prefer the use of pictures, image and, diagrams for more

understanding.

 READINESS TO LEARN

The student has shown a great interest and willingness to learn about this topic since it is

essential both in their studies and personal lives.

 HEALTH STATUS

The learners are in good health condition and do not require any medical attention throughout the

learning process unless it is an emergency.

PART II

LEARNERS OBJECTIVES
At the end of the topic, the learner should be able to:

1. Understand the basic concepts of nutrition.

2. Define the two types of nutrition that is type I and type II nutrients.

3. Understand the types and forms of undernutrition.

4. Understand the effects of calories

PART II

TEACHING PLAN
 OUTLINE OF CONTENT
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I. Introduction

The topic to be handled is Nutrition and the key points are:

 Proteins provide energy

 Some fats are good

 Caloric imbalance equals weight gain

 Carbohydrates are essential

II. Body

I. Proteins provide energy

This is because proteins are the structural components of muscle tissues, organs and the

cell walls. They have four calories per gram. If you follow a diet of 2000-calorie diet then

one needs 50-70 grams of protein each day (Royston, 2003) .

II. Some fats are good

All fats have 9 calorie per gram but that does not necessarily mean that all fats are created

equal. Fats from vegetable oils and nuts protect one from heart from type 2 diabetes risk

hence one should avoid fats which are saturated and Trans fats that lead to heart

damage(Patterson, 2010) .

III. Caloric imbalance equals weight gain

Gaining weight is an indicator that one is consuming more calories that his or her body is

not able to burn (Jones & Trujillo, 2015).

IV. Carbohydrates are essential

They are the main energy source. Most of the calories should come from carbohydrates

which are sources of four calories per gram.

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METHODS AND MATERIALS NEEDED FOR TEACHING

METHODS

1. Lecturing

2. Demonstration

3. Collaboration

4. Classroom discussion

MATERIALS

1. Text books and journal articles

2. Projector

3. Computer

4. Course handouts

TEACHING SESSIONS
There should be seven teaching sessions.

Each session should last for three hours.

PART III

EVALUATION OF TEACHING PLAN

I will know if the teaching plan has worked if half of the learners will score more than 75% of

the total marks in the end of course examinations and the continuous assessment tests.

I will know which teaching technique worked out best through the way learners have tackled

different questions e.g. how they will answer questions which require the knowledge of what

would have been demonstrated in class.

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References

Jones, C. C., & Trujillo, E. B. (2015). The calories in, calories out cookbook.

Patterson, H. (2010). Important Tests Relating to Bleaching. Bleaching and Purifying Fats and

Oils, 199-208. doi:10.1201/b10513-10

Royston, A. (2003). Protein. Oxford: Heinemann Library.