Page 35 - FOOD & HUMAN NUTRITION F5

5. Task students to perform Activities 5.1 and 5.2. Make
clarifications where necessary.
6. Task students to perform Exercises 5.1 and 5.2. Mark
students’ works and provide feedback.
FOR ONLINE READING ONLY
5.3 Functional foods
Teaching steps

1. Use think-pair-share or any other techniques to guide students
to brainstorm about the concept of functional foods.
2. Facilitate an open discussion on functional foods. Encourage
students to actively participate and share their thoughts.
Listen to student’s contributions. Clarify any misconception.
3. In manageable groups, guide students to search from the
internet or any other sources of information on health benefits
of functional groups. Clear any misconception.
4. In groups, guide students to read from the library or the
internet on the classification of functional foods. Allow
students to share their findings in class for discussion.
Summarize contributions from each group and clarify any
misconception.
5. Use jig saw or any other techniques to guide students to
identify examples of functional foods and their health
benefits.
6. Task students to perform Activities 5.3, 5.4 and 5.5. Mark
students’ works and make clarification where necessary.
7. Instruct students to attempt Exercise 5.3. Mark students’
works and provide feedback.

Assign students to perform revision Exercise 5 from
the Student’s Book. Mark students’ works and provide
feedback.

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