DETAILED LESSON PLANS

UNIT
FOOD
1 CHAPTER 1: FOOD: OUR BASIC NEED

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In this chapter, students will learn about one of the basic needs for survival, which is food. They will be world of teachers’ resources:
introduced to nutrients and explained the functions of nutrients. They will explore the importance of the • E-books, videos, and interactivities
main nutrients found in food items: carbohydrates, proteins, fats, and vitamins and minerals. Next, they • Worksheets
will study the importance of adding roughage and water to our diet. • Test Papers
Students will define a balanced diet and explain its composition. They will list the methods that can be used • Detailed coursebook solutions
to preserve food for a long time. • Dynamic Question Bank
Finally, they will describe the importance of rest, correct posture, and exercise in our daily lives.
Vocabulary: Energy, carbohydrates, fats, proteins, mineral salts, vitamins, dietary fibre, calcium, iron,
balanced diet.
Requirements: Moist slice of bread.

Concept Expected Learning Outcomes Periods Allocated

Looking Around and Warm-up Exercise The learner should be able to do the following: 1
• Identify food items obtained from plants and animals..
Food Groups • Define nutrients. 3
• List the main nutrients found in food items.
• Explain the importance of including carbohydrates in our diet and list some food
items that are rich sources of carbohydrates.
• Explain the importance of including proteins in our diet and list some food items that
are rich sources of proteins.
• Explain the importance of including fats in our diet and list some food items that are
rich sources of fats.
• Explain the importance of including vitamins and minerals in our diet and list some
food items that are rich sources of vitamins and minerals.
Roughage and Water • Define roughage. 1
• Explain the importance of including roughage in our diet.
• Explain the importance of including water in our diet.
Balanced Diet • Define a balanced diet. 2
• Explain the composition of a balanced diet.
Preservation of Food • List different methods of food preservation. 1
Rest, Posture, and Exercise • Explain the need for rest, correct posture, and regular exercise for a human being. 1
Worksheets and End-of-chapter Exercises • Apply the knowledge gained in the chapter to answer the end-of-chapter questions. 2
Recapitulation and Extension Activities • Revisit the concepts covered in the chapter and apply the knowledge. 1
Total periods: 12

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 Period1: Looking Around and Warm-Up Exercise

TEACHING PATH (pages 9 to 13)

Looking Around Looking Around and Warm-Up Exercise
Pedagogical Strategy: Active Learning and Teacher-guided Discussion
Encourage students to read the comic strip on pages 9 to 11, and complete
Pollution the activity given on page 12.
Air and water are two resources which are important for our survival.
Let students share why they think food is important to us.
However, these two most important resources are constantly being
Encourage them to include points such as food is needed for energy,
repair and growth, and for keeping the body disease-free.
made dirty due to various human activities.
Teachers can play a valuable role in helping children of this age group to
Wiley is going to the city to visit his cousin Smiley. choose healthy foods which will influence their health in future.
Revisit the food items obtained from plants and animals.
IT HAS BEEN LONG SINCE
I HEARD FROM MY COUSIN Let students look at the picture and the ingredients list given on page 13
SMILEY. I WILL GO TO THE
TOWN TOMORROW TO and let them identify food obtained from plant and animals sources.
MEET HIM.

Scientific Skills: Criteria for assessment

Scientific vocabulary, Curiosity and
wonder, Observation skills • Application of
Knowledge
21st Century Skills:
Critical thinking, Flexibility, • Clarity of Thought
NEXT DAY ...
Communication • Attentiveness
LOOK PINKY! Specific Learning Outcome:
SMILEY’S COUSIN.
The learner
LET’S GO AND
TELL SMILEY. • identifies food items obtained from
plants and animals.
Period 1 ends

Let us now see what he finds on his trip around the town.

NSIEL_GR_4 Ch_1.indd 9 02-08-2024 18:16:18

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 Periods 2 to 4: Food Groups
TEACHING PATH (pages 14 to 16)
FOOD GROUPS
The food that we eat has many substances that help our body to grow and stay Pedagogical Strategy: Active Learning, Enquiry-based Learning, and
healthy and strong. The substances that are needed by our body for energy, good health, Teacher-guided Discussion
and proper growth are called nutrients.
Food Groups
Nutrients give us energy to do our work. They help to repair our body, and also
prevent us from falling ill too often. Period 2
The main nutrients found in food items are carbohydrates, proteins, fats, and vitamins
Students should be told that as petrol is to car, so is food to our body. It is
and minerals. the fuel which gives energy to our body and keeps us warm. At the same
time, it repairs our body, keeps us healthy, and helps in proper growth.
Carbohydrates Explain the terms ‘nutrition’ and ‘nutrients’.
Food items such as cereals (rice, wheat, and corn) and vegetables such as potatoes List out the different food groups and classify food items into carbohydrates,
give us a lot of energy. They contain carbohydrates. Food items rich in carbohydrates proteins, fats, vitamins or minerals.
are called energy-giving foods. Begin with a discussion on carbohydrates.
People who do a lot of physical work, such as labourers, farmers, and sports persons, Explain the importance of including carbohydrates in our diet.
need a lot of carbohydrates to give them more energy. Give some examples of food rich in carbohydrates.
Allow students to share some more examples of similar food items.
Explain who needs a diet rich in carbohydrates depending on their age
and occupation.
Word Help Let students read and revise the word given in the Word Help box on
Labourer A person who page 14.
does hard physical work.
Next, explain the importance of including proteins in our diet.
Give some examples of food rich in proteins.
Allow students to share some more examples of similar food items.
Explain who needs a diet rich in proteins.
▲ Some food items that contain carbohydrates
Period 3
Proteins
Food items such as milk, egg, cheese,
Explain the importance of including fats in our diet.
fish, meat, beans, and pulses are rich Give some examples of food rich in fats.
in proteins. Food items rich in proteins Allow students to share some more examples of similar food items.
are called body-building foods. They are Let students read and understand the Fact File given on page 15.
needed for the growth and repair of our Next, explain the importance of including vitamins and minerals in our
body and also for building muscles. Young diet.
children need more protein-rich food than Give some examples of food rich in vitamins and minerals.
▲ Some food items that contain proteins adults because they are still growing. Allow students to share some more examples of similar food items.
Let students read and revise the word given in the Word Help box on
page 15.
14 Food: Our Basic Need
Period 4
NSIEL_GR_4 Ch_1.indd 14 02-08-2024 18:16:30
Instruct students to write the food items that they eat during one whole
Suggested Home Assignment day – from breakfast till dinner, including all the snacks.
Next, let them sort the food items according to the major nutrient in each
Find out the different kinds of foods which contain carbohydrates, into the following categories: Carbohydrates, Proteins, Fats, Vitamins and
proteins, fat, vitamins and minerals, and people who would need minerals.
more of each.

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 TEACHING PATH (pages 14 to 16) continued
Fats
Food items such as nuts, oil, ghee, and butter are rich in fats. They provide more All junk food that they consume during a day should be added to the Fats
energy than food items rich in carbohydrates. They also help to keep the body warm. category.
Our body needs very little fat. Extra fat is stored in the body for later use. Explain that for a healthy body and mind, they should consume more
Fact File proteins, vitamins and minerals, less carbohydrates, and very little fat.
Aryans (people of ancient
Encourage students to adopt healthy eating habits.
India) believed that food Let students attempt the Let’s Remember questions given on page 16.
gave strength to the body
and was a gift of God. The
Vedas (ancient Hindu texts)
Scientific Skills: Criteria for Assessment
give descriptions of various
grains and their uses in our Rational thought, Observation skills,
daily life.
Clearing misconceptions • Clarity of Thought
▲ Some food items that contain fats 21st Century Skills: • Active Listening
Vitamins and Minerals Critical thinking, Communication • Use of Correct Scientific
Food items such as fresh fruits and vegetables, milk, eggs, and peanuts are rich in Decision Making Vocabulary
vitamins and minerals. They protect us from diseases and keep us fit and healthy. They Specific Learning Outcomes:
are also called protective foods. The learner
Vitamins A, B-complex, C, D, E, and K are some important vitamins required by our • defines nutrients.
body. Vitamin A improves eyesight and keeps our skin healthy; vitamin B-complex • lists the main nutrients found in food items.
is needed for various functions of the body; vitamin C helps to fight infections and • explains the importance of including carbohydrates in our diet and list
keeps our gums and teeth healthy; Calcium, iron, potassium, iodine, and sodium are
some food items that are rich sources of carbohydrates.
examples of minerals.
• explains the importance of including proteins in our diet and list some
Calcium helps in the formation of bones and teeth. Examples of calcium-rich food food items that are rich sources of proteins.
items are milk, curd, almond, and cheese. • explains the importance of including fats in our diet and list some food
Iron helps in the formation of blood. Examples of iron-rich food items are green leafy items that are rich sources of fats.
vegetables, dry fruits, and legumes. • explains the importance of including vitamins and minerals in our
Word Help diet and list some food items that are rich sources of vitamins and
Legumes Any plant that
minerals.
has seeds and long pods
Periods 2 to 4 end

▲ Some food items that contain vitamins and minerals ANSWER KEY
ASSESSMENT TOOLS
Food: Our Basic Need 15 Let’s Remember, p. 16
1. C; 2. P; 3. VM; 4. VM; 5. F; 6. F; 7. C; 8. P
NSIEL_GR_4 Ch_1.indd 15 02-08-2024 18:16:34

Digital
Resources

Page 14: Animation on ‘Sources of Food’

Page 16: Interactive Exercise

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 Period 5: Roughage and Water
MB E R I TA N D
TEACHING PATH (page 16)
ME ERS

UND
NG
RE

IN G
Let’s Remember Sort the following foodstuffs. Write C for Carbohydrates, P Pedagogical Strategy: Active Learning and Teacher-guided Discussion
for proteins, F for Fats, and VM for Vitamins and Minerals
for the main nutrient in each. Roughage and Water
1. 2. 3. 4. Apart from all the food groups, emphasis should also be given to dietary
fibre and water as they too play an important role in our diet.
Explain why it is important to eliminate waste substances from our body.
Children sometimes forget to drink water. The importance of water
5. 6. 7. 8. should be emphasized.
State that most fruits and vegetables contain water.
Discuss the consequences of not drinking enough water.
Encourage students to think what happens when they do not drink water
for long – their mouth becomes dry due to insufficient water in their body.
ROUGHAGE AND WATER Role of fruits and vegetables in providing roughage needs to be pointed
Food items such as cereals, corn, green leafy vegetables, and fruits contain fibre that out.
cannot be digested by our body. The part of the plant food that cannot be digested is Mention that vegetables and fruits should be washed in warm water
called dietary fibre or roughage. It helps to remove waste materials from our body.
before being eaten, although it might be better to peel some fruits such as
Hence, dietary fibre is very important.
apples.
Water is also a very important part of our diet. Our body needs water for all its
functions. We should drink plenty of water every day. Most food items contain water.
Scientific Skills: Criteria for Assessment
Three-fourth of our body weight is water. Word Help
Enquiry-based Learning, Rational
Diet The kind of food that
thought, Science Process Skills • Clarity of Thought
BALANCED DIET we eat
21st Century Skills: • Correct Understanding
A diet that has all the nutrients in the right amount, dietary
fibre, and water is called a balanced diet. Metacognition (Learning to learn), of the Concept
Carbohydrates
Critical Thinking • Attentiveness
Vitamins and Minerals
The picture shows some (Fruits and vegetables)
(Cereals and potato) Specific Learning Outcomes:
food items that make a The learner
balanced diet. In order to • defines roughage.
stay healthy, we should • explains the importance of
eat food items from each Fats Proteins including roughage in our diet.
(Fish, meat,

Period 5 ends
(Oil, butter, and nuts)
of these food groups and eggs) • explains the importance of
daily. including water in our diet.
▲ Food items of a balanced diet

16 Food: Our Basic Need

NSIEL_GR_4 Ch_1.indd 16 02-08-2024 18:16:37

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 Periods 6 and 7: Balanced Diet

MB E R I TA N D
TEACHING PATH (page 16)
ME ERS

UND
NG
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IN G
Let’s Remember Sort the following foodstuffs. Write C for Carbohydrates, P Pedagogical Strategy: Enquiry-based Learning and Teacher-guided
for proteins, F for Fats, and VM for Vitamins and Minerals
Discussion
for the main nutrient in each.
Balanced Diet
1. 2. 3. 4.
Period 6
Collect and discuss the worksheets.
Explain the term balanced diet.
5. 6. 7. 8. Encourage students to think what they mean by the word ‘Balanced diet’.
Explain why we need a balanced diet:
• For proper growth and development of the body
• For development of the brain
• To prevent diseases
ROUGHAGE AND WATER
• To maintain our body weight
Food items such as cereals, corn, green leafy vegetables, and fruits contain fibre that
Mention that if we fail to get the nutrients in the right proportion, our
cannot be digested by our body. The part of the plant food that cannot be digested is
called dietary fibre or roughage. It helps to remove waste materials from our body.
body may not function properly.
Hence, dietary fibre is very important. Let students read and revise the word given in the Word Help box on
page 16.
Water is also a very important part of our diet. Our body needs water for all its
functions. We should drink plenty of water every day. Most food items contain water. Period 7
Three-fourth of our body weight is water. Word Help Allow students to brainstorm how they can incorporate all nutrients in
Diet The kind of food that their daily life.
BALANCED DIET we eat Ask them to select the food items they like from the picture in the book on
A diet that has all the nutrients in the right amount, dietary page 16 and create a balanced meal they would like to eat.
fibre, and water is called a balanced diet. Look at the balanced diet ideas of students and highlight what looks well,
Carbohydrates and discuss how each can be improved, if required.
Vitamins and Minerals
The picture shows some (Fruits and vegetables)
(Cereals and potato) Bring a slice of bread, moisten it lightly with water, and leave it in the
food items that make a classroom for observation in the next class.
Periods 6 and 7 end

balanced diet. In order to

stay healthy, we should Scientific Skills: Criteria for Assessment
Fats Proteins
eat food items from each
(Oil, butter, and nuts) (Fish, meat, Enquiry-based Learning, Rational
of these food groups and eggs)
thought, Observation skills • Clarity of Thought
daily.
▲ Food items of a balanced diet 21st Century Skills: • Application of
Communication, Critical Thinking, Knowledge
16 Food: Our Basic Need
Creative Thinking • Active Listening
Specific Learning Outcomes:
The learner
NSIEL_GR_4 Ch_1.indd 16 02-08-2024 18:16:37

Suggested Home Assignment • defines a balanced diet.

• explains the composition of a
Find out which foods can be eaten raw and what should we do with balanced diet.
these raw foods before eating them.

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 Period 8: Preservation of Food
TEACHING PATH (page 17)
PRESERVATION OF FOOD
If food items are kept for a long period of time and not stored properly, they get Pedagogical Strategy: Blended Learning, Experiential Learning, and
spoilt. Such food items are bad for our health. Preservation of food prevents it from Teacher-guided Discussion
getting spoilt. We can preserve food in a number of ways.
Drying Removing the water content of the food: for example, drying Preservation of Food
grapes to get raisins Let the children observe the moist bread slice kept at room temperature
Pickling Mixing fruits and vegetables with salt and oil: for example, for a few days.
mixing mango, lime, and other vegetables with oil and salt Explain how food texture and smell can help us to detect food spoilage.
Refrigerating Keeping food in the fridge to preserve it for a short time: for Discuss with students the need to preserve food.
example, keeping cooked food and fresh vegetables in the Let students share how food is protected from spoilage at their homes.
fridge They must have observed the elders in the family keeping food items in
Deep freezing Keeping food in the freezer to preserve it for a longer time: for air-tight containers, or in the refrigerator, to prevent spoilage.
example, keeping meat and fish in the freezer Using real-life examples, initiate a classroom discussion regarding the
Canning and Storing food in cans and bottles: for example, bottling of sauces different methods to preserve food for a longer time.
bottling and jams Let students share how many of these methods, they have observed
themselves, maybe in their homes or in restaurants.
REST, POSTURE, AND EXERCISE
Our body needs rest for proper functioning. School children need 9 to 11 hours of
sleep in a day. Lack of sleep may result in improper functioning of body organs. It can Scientific Skills: Criteria for Assessment
make us fall ill. Therefore, staying up late is not a good idea. Rational Thought, Curiosity and
Wonder, Scientific Vocabulary • Active Listening
Posture refers to body position. It is important for us to keep our backs upright while
standing or sitting. Incorrect posture, over a long period of time, can lead to pain in 21st Century Skills: • Clarity of Thought
joints and muscles. Critical Thinking, Metacognition • Use of Correct Scientific
Vocabulary
Specific Learning Outcomes:
The learner
• describes the importance of food
preservation.
• identifies the different methods of
preserving food.

Period 8 ends
▲ Correct body posture

Food: Our Basic Need 17

NSIEL_GR_4 Ch_1.indd 17 02-08-2024 18:16:38

Suggested Home Assignment

Find out more examples of parts of plants storing food.
Complete worksheet 1.1.

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 Period 9: Rest, Posture, and Exercise

TEACHING PATH (pages 17 and 18)

PRESERVATION OF FOOD
If food items are kept for a long period of time and not stored properly, they get Pedagogical Strategy: Enquiry-based Learning and Teacher-guided
spoilt. Such food items are bad for our health. Preservation of food prevents it from Discussion
getting spoilt. We can preserve food in a number of ways.
Drying Removing the water content of the food: for example, drying
Rest, Posture, and Exercise
grapes to get raisins Explain to students that rest helps our bodies recover and grow. When
Pickling Mixing fruits and vegetables with salt and oil: for example, we sleep, our muscles repair, and our brains process what we’ve learned
mixing mango, lime, and other vegetables with oil and salt during the day.
Refrigerating Keeping food in the fridge to preserve it for a short time: for Let students share how many hours of sleep they get every day.
example, keeping cooked food and fresh vegetables in the Emphasize that children of their age need about 9-11 hours of sleep each
fridge night to stay healthy and energetic.
Deep freezing Keeping food in the freezer to preserve it for a longer time: for Ask students to notice their posture while they are sitting in the
example, keeping meat and fish in the freezer classroom. Ask how many of them remember to keep their backs straight
Canning and Storing food in cans and bottles: for example, bottling of sauces while sitting.
bottling and jams Ask them to do the following: Sit up straight with your back against the
chair, feet flat on the floor, and shoulders relaxed. When standing, keep
REST, POSTURE, AND EXERCISE your back straight and shoulders back.
Our body needs rest for proper functioning. School children need 9 to 11 hours of Explain that good posture keeps our bones and muscles aligned, which
sleep in a day. Lack of sleep may result in improper functioning of body organs. It can
helps prevent pain and injuries.
make us fall ill. Therefore, staying up late is not a good idea.
Ask students to look at the diagram given on page 17. Let them explain
Posture refers to body position. It is important for us to keep our backs upright while why the sitting position in the second picture shows good posture. Let
standing or sitting. Incorrect posture, over a long period of time, can lead to pain in
joints and muscles.
them brainstorm about what would happen if someone sits in the other
postures for long periods of time.
Finally, encourage students to exercise as it keeps our bodies strong and
healthy. It helps our hearts, muscles, and bones stay in good shape.
Point out that activities such as running, playing sports, dancing, or even
playing tag with friends are fun ways to exercise.
Use the Let’s Discuss question on page 18 to facilitate a class discussion
on exercise.
Teacher should play an important role in explaining why exercise is
important and how students should utilize their time in physical activities
rather than sitting in front of T.V or computer.
▲ Correct body posture
Emphasis should be on participating and doing their best rather than on
winning.
Food: Our Basic Need 17 Let students read the Fact File given on page 18. Students can share if
they, or any elder in their family, performs yoga regularly. They can share
NSIEL_GR_4 Ch_1.indd 17 02-08-2024 18:16:38 the benefits of practicing yoga regularly with the class.

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 Scientific Skills: Criteria for Assessment
Enquiry-based Learning, Rational
thought, Scientific Vocabulary • Ability to Understand
the Activity
21st Century Skills:
Critical Thinking, Communication, • Clarity of Thought
Metacognition • Attentiveness
Specific Learning Outcome:

Period 9 ends
The learner
• explains the need for rest, correct
posture, and regular exercise for a
human being.

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 Periods 10 and 11: Worksheets and End-of-Chapter Exercises

TEACHING PATH (pages 19 to 22)

Exercises Pedagogical Strategy: Problem-based learning, Mind mapping, Case-based
ME
MB E R I ERS
TA N D
learning

UND
NG
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IN G
LET’S UNDERSTAND
I. Objective type questions Worksheets and End-of-Chapter Exercises
A. Fill in the blanks with the correct words.
A quick recap of the chapter could be done with the help of the Summary
1. We need food to (grow/grow and stay healthy and strong).
at the completion of the chapter.
2. (Nutrients/Vitamins) give us energy to do work.
Discuss the Exercises at the end of the chapter.
3. Young children need more (carbohydrate-rich/protein-rich) food
than adults because they are still growing. Randomly ask students to read out a question and share their response. In
4. (Vitamin C / Vitamin A) improves eyesight and keeps our skin healthy. case, the student answers incorrectly, rectify the response and explain the
5. (Iron/Calcium) helps in the formation of blood. concept briefly.
6. Our body needs (fats/water) for all its functions.
7. (Posture/Yoga) refers to body position. Criteria for Assessment
Scientific Skills:
B. Choose the correct option.
Scientific vocabulary, Rational
1. Nutrients help us in
thought, Problem solving and • Correct understanding
a. giving energy to do work b. repairing our body.
innovation skills of the concept
c. Preventing us from falling ill. d. All of these
21st Century Skills: • Content of answers
2. Which of these do young children need more than adults?
Problem-solving, Metacognition, given
a. Carbohydrates b. Proteins c. Fats d. Roughage
3. Which of these contain more energy than carbohydrates? Creative thinking and innovation • Application of
a. Fats b. Proteins Specific Learning Outcome: knowledge
c. Vitamins and minerals d. Roughage The learner
4. Which of these vitamins help in improving the eye sight? • applies the knowledge gained in
a. Vitamin A b. Vitamin B c. Vitamin C d. Vitamin D the chapter to answer the end-of-
5. Which of these would help in the formation of blood? chapter questions.
a. Calcium-rich foods b. Iron-rich foods
c. Foods rich in Vitamin C d. None of these
Periods 10 and 11 end

6. Which of these would be needed for stronger teeth and bones?

a. Sodium b. Magnesium c. Calcium d. Iron
7. Which of these would you use to preserve grapes as raisins? Digital
a. Drying b. Refrigerating c. Canning d. Pickling Resources
8. Which of these can be preserved by pickling?
a. Mango b. Lime c. Vegetables d. All of these
Page 19: Interactive Exercises

Food: Our Basic Need 19

NSIEL_GR_4 Ch_1.indd 19 02-08-2024 18:16:52

Suggested Home Assignment

Learn the definitions of the Key Words for an oral test in the next class.

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 Period 12: Recapitulation and Extension Activities
TEACHING PATH (page 22)
LET’S ANALYSE AND EVALUATE
Pedagogical Strategy: Group project-based learning, Brainstorming, Peer
teaching-learning, Art and craft

Recapitulation
Conduct a brief oral test on definitions of Key Words.
This period can be used for covering the pending work for previous
periods or for performing Let’s Create given on page 22 or for conducting
any of the following extension activities.
Suggested Extension Activities
Organize a ‘No junk food’ party. Divide the class into groups. Let each
group of students bring different types of foods rich in carbohydrates,
YS
NAL IN proteins, and vitamins and minerals. Arrange each group of foods. Ask
1. Analyse which of the two will help in removing wastes from our body.

G
the children to form a balanced diet.
2. Evaluate whether canning or deep freezing is a better option to store milk for a long time.
Give one reason to support your choice. NA IN VAL IN
LY S U AT Simple recipes which do not include cooking can be put up on the notice
A

G
E

LO 1
board for children to try out.
E AT I N G
Ask the children to rub various food products, such as peanuts, fried foods,
CR

LET’S CREATE
boiled vegetables, butter, and oil on paper to check if they contain fat.
1. Make a list of different foodstuffs you eat during a particular day and then analyse each of
them for their nutrients. See if you are eating a balanced diet or not. Make a report.
LO 03
Scientific Skills: Criteria for Assessment
2. In groups of five, make a chart on the different ways in which we preserve food. Collect Science Process skills, Rational
pictures of different foods that are preserved. thought, Problem solving and • Perseveres through
LO 16
innovation skills challenging tasks
21st Century Skills: • Prepares content and
Creative thinking and innovation, presents effectively
Collaboration, Social skills • Being goal-oriented
Specific Learning Outcomes:
The learner
• recapitulates the concepts covered

Period 12 ends
in the chapter and applies the
knowledge.
• present information in an effective
22 Food: Our Basic Need
manner.

NSIEL_GR_4 Ch_1.indd 22 02-08-2024 18:16:55

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