INNOVATIVE TEACHING MANUAL

Name of the Teacher - Lekshmi Unnithan Standard - IX

Name of the School - J.J.V.H.S.S, Ampalathumbhagom Division - A
Name of the Subject - Pohimkv{Xw Strength - 26
Name of the Unit - Blmcns cmkam Period - VI
Name of the Lesson - ^mv ^pUv Date - 07.07.2014
Duration - 45 Minutes
CURRICULAR STATEMENT
To develop different dimensions of knowledge, attitude
and process skill on the Consumption of Fast Food
through the lecture method , group discussion,
evaluation by questioning, participation in group
acti vi ty and group di scussi on, reporti ng and
presentation.
CONTENT ANALYSIS
NEWTERMS
FACTS
CONCEPTS
MINOR CONCEPTS
^mv ^pUv, t_dn, Nn]vkv, Sm{Skn, tdmUm ssa_n
icnbmb BtcmKyn\pw hfbvpw IrXyamb Afhn t]mjILSI
fSnb `Ww BhiyamWv.
Cu Bhiyw \ndthm \psS ]mccy`W ioe sImv
km[yamIpw.
B[p\nI PohnXn {]Nmctadnsmncnp HmWv^mv ^pUv.
]mNIn\pthn hcp kabw em`nmw FXmWv CXns GI
KpWw.
`W ]ZmYfpsS kzmZv, Kw, BIjIXzw Fnh h[nnp
Xn\mbn Nne hkvXp tNpp.
BlmchkvXpfpsS Afhv IqpXn\pw apw {]tXyIXcw ]ZmY
tNpp.
`W]ZmYfn \ndw Iqn BIjIampXn\v cmkhkvXp
hym]Iambn D]tbmKnpp.
t_dnIfnepw apw hnp eUphnsbpw, Nn]vknsbpw, kmnfpI
fn a \ndw IqpXn\v Sm{Skn F cmk]ZmYw IqSpXembn D]
tbmKnpp.
^mv ^pUns ncamb D]tbmKw aqew ]e BtcmKy{]iv\fpw km
nI \jvShpw DmIpp.
LEARNING OUTCOMES
Enable the pupils to develop :
1. Factual Knowledge on the different consequences of fast food through:
recalling the new terms like tartrasin, rodamine -6 etc facts and concepts mentioned
in the content analysis.
recognising the chemicals used in fast food
2. Conceptual Knowledge about the chemical substances used by the bakeries and hotels
in their food items.
recalling the popularity of fast food in cities, towns.
MAJOR CONCEPT
recognising the advantages of traditional Food
explaining the various diseases which occur by the consumption of fast food.
3. Procedural Knowledge about different techniques used in bakeries and hotels in the
manufacturing of fast food.
collecting information from various sources regarding fast food.
conducting awareness programmes.
4. Metacognitive knowledge on the differents diseases that occur through the consumption
of fast food.
5. Scientific attitude on the need for the usage of traditional food
6. Process skills like preparing slogans, papercuttings on the consequences of fast food.
Pre-Requisite- Knowledge on the pecularity of fast food
Teaching - Learning Resources :hnhn[Xcw IrXra `WfpsS Nn{X ASnb Nmv, Nm kqNI.
Reference Books : Biology Text book of Std IX by SCERT , Kerala.
Teachers Hand Book - Std IX
1. \nv ^mv ^pUv CjvSamtWm?
2. GsXmscw ^mv ^pUpIfmWv Ignm CjvSw?
3. FpsImmWv \nv ^mv ^pUv CjvSamIpXv ?
Fo tNmZy tNmZnpsImv So ]mT`mKtv ISp.
CjvSamWv
]vkv, ktamk, _K
^mv ^pUn\v IqSqX Khpw, kzmZpw BIjI
Xzhpw Dv.
CLASS ROOM INTERACTION PROCEDURE PUPIL RESPONSE
PRESENTATION
ACTIVITY -I
So IpnIsf hnhn[ {KqpIfmbn XncnpIbpw Hmtcm {Kqn\pw {Kqv
eoUsd \nbnpIbpw sNpp. AXn\ptijw So eUp, Nn]vkv
FnhbpsS Nn{X ImWnpp.
XpSv Ahsb Bkv]Zamn IpnIv NmkqNI \IpIbpw
Ah hniIe\w sNbvXv Dc tcJsSpphm BhiysSpIbpw
sNbvXp.
eUp Nn]vkv
NmkqNI
1. eUphn\pw Nn]vkn\pw a\ndw \Ip cmk]ZmtaXv ?
2. ]IpXnsh Nn hfsc thKw NqSmn sImSppXn\v Fv cmk
hkvXphmWv tlmepIfn D]tbmKnpXv.
3. ^mv ^pUns GI KpWsav ?
t{ImUoIcWw
`W]ZmfpsS kzmZv, Kw, BIjIXzw Fnh hnnp
Xn\pw BlmchkvXpfpsS Afhv IqpXn\pw apw ]ehkvXpfpw
tNpp. `W ]Zmfn \ndw Iqn BIjIampXn\v cmk
hkvXp hym]Iambn D]tbmKnpp.
ACTIVITY -II
So IpnIsf sImv Nne ]{XIpdnpI hmbnnpp.
Sm{Skn
tdmtUmssa_nF cmkhkvXp.
]mNIn\pthnhcp kabw em`nmw F
XmWv ^mv ^pUns GI KpWw.
ImcpWy tlm
]qn ko hp
: `W ]ZmfpsS cpNn Iqm\mbn ImcpWytlm
ense Poh\m APnt\mtamtm t]mep cmkh
kvXp D]tbmKnpXmbn Isn `yhIpv
DtZymK tlm kinv ]qm\p t\mokv ]Xnv ko hp.
A\p tlm aen\
Pe D]tbmKw ImcWw
`y hIpvDtZymK
ASnp.
: A\p tlmense hrnlo\amb kmlNcy
Iv a\ n em nb `y h Ipv DtZym K
tlm AS bv p hm \p \ntZiw DS abv p
\In.
XpSv Ahsb Bkv]Zamn So Nne tNmZy tNmZnpIbpw Nm
kqNIfpsS klmbtmsS NsNbvX Dc kbkv Ubdnbn
tcJsSpphm BhiysSpIbpw sNbvXp.
NmkqNI
1. APnt\mtamtmbpsS khntijXsbmWv ?
2. tlmepIfn aen\Pens D]tbmKw Fn\nSbmpp?
3. FmWv tlmepIfn AXymhiyambn thXv ?
t{ImUoIcWw
cmkhkvXp AanXambn D]tbmKnpXv tlmepI ]Xnhmnbncn
pp. AhnsS ]mIw sNp `Ww Ignp BfpIv tcmK
hcpp. XpSv BtcmKyhIp[nIrX As\bp tlmepI ]qm
\ntZinpp.
APnt\mtamtm Blmc]ZmYv IqSqX cpNn
\Ipp.
tcmKnSbmpp.
hrnbp kmlNcy
ACTIVITY -III
]ccmKX `Wns BhiyIXsbpdnv IpnItfmSv ]dbpp.
AXn\p tijw Ahv Nne tNmZy tNcpw ]SntNpI bneqsS sImSp
pp.
A
1. _K
2. Ahnb
3. \mS Blmcw D]tbmKw
4. ^mv ^pUv D]tbmKw
B
\mS `Ww
^mv ^pUv
AanX hw Dmpp.
Bhiyn\p hw Dmpp.
AhbpsS Dc kbkv Ubdnbn tcJsSpphm \ntZiw
\In.
t{ImUoIcWw
\mS Blmcns D]tbmKw Bhiyn\v hapmpp, Ahnb
t]mep \mS `Ww icocn\v KpWw sNpp. AXv t]mse _K,
]nk Fnh ^mv ^pUn DsSpp. IqSmsX Ah AanX hapm
pp.
IqSpX hnhc
F{Xtmfw Ignpp FXnt\ Fv Ignpp FXn\mWv {]m[m\yw \tIXv. \mw Ignt `Ww hnhn[
imcocnI {]h\v A\ptbmPyamIWw.
BLACK BOARD SUMMARY
0
7
.
0
7
.
2
0
1
4
W
e
d
n
e
s
d
a
y
STD -IX
DIV-A
STR-26
Pohimkv{Xw
Blmcns cmkam
^mv ^pUv
t_dn
Sm{Skn
tdmtUmssa_n
lrt{ZmKw
ckZw
REVIEW
1. eUphn\v a\ndw \Ip cmkhkvXp GXv ?
2. tdmtUmssa_nbpsS {]tXyIXsbv ?
3. APnt\mtamtmbpsS khntijXsbv ?
FOLLOW UP ACTIVITY
^mv ^pUns AanXamb D]tbmKw sImpmIp tcmKsfpdnv Hcp Ipdnv XmdmpI.