Teacher: Henry, Christie, Carruthers, Douglas, McGhie

Topic: Eggs and Egg Cookery

Lesson Topic: Composition, Structure, Quality and Nutritive Value of Eggs
Class: Grade 10S
Date: 6 December 2010

General Objectives: Students of Food and Nutrition in Grade 10 should understand and be aware
of the importance of eggs in the human diet

Specific Objectives: Students should be able be to:

1. Identify and describe the structure of the egg

2. Explain the structural composition of an egg
3. Explain the nutritive value of an egg
4. Identify the different grades of eggs
5. Test for freshness of egg
6. Appreciate the importance of eggs

Content: Structure of eggs

Composition of eggs
Nutritive value of eggs
Quality of eggs

Learning resources: Text: (Food and Nutrition by Anita Tulle

Charts x2 showing (a.) structure of an egg (b.) grades of egg
Handout ( tips to test for freshness of eggs, structure of an egg)
Eggs x 3
Drinking glass
Water
Thong
Saucer
Candle

Teaching Methodology: Direct Instruction, Co-operative Learning

Prior Knowledge: The students should have previous knowledge of rich sources of protein.

Presentation:

Introduction:
The teacher will asked students to divide themselves into four groups.
The fruit basket: The teacher will hand out strips of papers with the names of 3 different types of
fruits ; bananas, apples, cherry as well as an egg. Three strips representing one fruit will be given
respectively as well the strip of paper with the egg..
The teacher will then ask the student with the respective strips to either clap, snap their fingers,
stamp their feet and thump on the desk. They will do this simultaneously.

Step 1:
The teacher will ask the students the question; “why do you think eggs are important in the
human diet?”
Step 2: The teacher will write the responses of the students on the white board. The teacher will
randomly hand out coloured strips of paper which have been labeled with the names of the
structures. The students will be directed to label the chart accordingly with the colored strip.
Step 3: The teacher will