UNIT PLAN

G.N.M. I YEAR

NUTRITION (FAT)
 UNIT PLAN
The planning for a unit is known as “unit plan”. Usually after the year plan, the teacher plans the unit plan.

CHARACTERISTICS OF UNIT PLAN-

1. Unit planning recognizes that learning takes place effectively in terms of whole rather than fractions.

2. Unit planning recognizes that learning is development and therefore provides for vertical and horizontal organization of
learning experiences.

3. Unit planning recognizes that learning takes place most effectively when there is an understanding and acceptance of goals to
be achieved and when there is full and free participation in planning for the attainment of these goals.

4. Unit planning recognizes the necessity for providing for individual differences in areas of learning and interests.

5. Unit planning provides sound basis for evaluation.

TYPES-

There are two major types of unit plan:

1. Subject matter units in which primary emphasis is placed on the assimilation of readymade knowledge with secondary
emphasis on the learner.

2. Process units in which primary emphasis is placed either on the learner needs, or her purpose or on the process of thought
involved and secondary consideration is given to materials to be learned.
 S HOUR CONTENT SPECIFIC OBJECTIVE TEACHING EVALUATION
NO. S ANALYSIS LEARNING PROCESS PROCEDURE
01 ½ hr Classification of Focus on:  Lecture  Short answers
fat  Definition of fat and its classification  Discussion  Objective type
 Classification of lipid  Explanation
 Chart
lipid

non glycerol
glycerol
based

Classification of fatty acid

fat & fatty acid

saturated fat
unsaturated fat
animal fat, butter

S HOUR CONTENT SPECIFIC OBJECTIVE TEACHING EVALUATION

NO. S ANALYSIS LEARNING PROCESS PROCEDURE
02 ½ hr Sources and Emphasis on: Lecture cum discussion  Short answers
functions of fat  Sources of fat - butter, nuts, milk, olive on:  Oral test
oil, sunflower oil, corn oil, meat.  Function
 Function of fat –  source
1.they are the chief energy stores of the
body ,
2. fat play a role absorption of fat
soluble vitamin like vitamin A, D,E,K,
3. fats play a role to make body
structure .

03 1 hr Digestion Explanation on:  Lecture  Short answers

metabolism and  Digestion absorption and metabolism of  Discussion  Written test
absorption of fat fat  Explanation
2.  Charts
monoglyc
eride
1.
diglycerid 3. fatty
e acid

fat

S HOUR CONTENT SPECIFIC OBJECTIVE TEACHING EVALUATION

NO. S ANALYSIS LEARNING PROCESS PROCEDURE
04 ½ hr Recommended Discussion on:  Lecture  Short answers
daily allowance  Recommended daily allowance and  Discussion  Oral and written
and deficiency of caloric value  Charts test
fat  In children- 15-20%
 In adult- 10-20%
 Deficiency of fat lead – malnutrition,
low body weight, less immunity.

Bibliography:
1. Shabnam Masih (2011), Essentials of food and nutrition, 1st edition, Lotus publishers, pp 41 – 50