Subject: Social Studies | Class: Primary 1 | Term: 3rd Term | Week: 3
Previous Lesson: Risk Factors in Food — Meaning — Week 2
Learning Objectives
- Explain risk factors in food.
- State examples of risk factors in food.
Entry Behaviour
Pupils can distinguish between good and spoiled food.
Introduction
Risk factors in food are those things that cause diseases after eating spoiled foods. These diseases or illnesses are caused by poor handling of foods, improper storage of foods, unhygienic food practices, and a dirty environment.
Examples of Risk Factors in Food
1. Adulteration
This is when you add what should not be added to food, making it bad and unhealthy.
Examples:
- Using sugar to cook beans or yam.
- Mixing water into milk to increase quantity.
- Adding harmful colouring to food.
2. Food Fraud Incidences
This is when someone replaces or mixes the original food content with something else.
Examples:
- Replacing expired containers with new labels.
- Mixing wheat flour and cassava flour and selling as pure wheat flour.
- Selling watered-down drinks as original products.
3. Agro-Chemical Induced Death
Agro-chemicals are used for preserving food, controlling pests, diseases, and weeds. Food must be properly processed before eating, or else the chemicals in it can cause serious illness or even death.
Examples of agro-chemicals: insecticides, herbicides, fertilisers, and pesticides.
Summary Table
| Risk Factor | Meaning | Example |
|---|---|---|
| Adulteration | Adding wrong substances to food | Adding sugar to beans stew |
| Food Fraud | Replacing or tampering with food packaging | Mixing cassava with wheat flour |
| Agro-chemical induced death | Eating food with harmful farm chemicals | Eating fruits not properly washed after spraying |
Lesson Evaluation
- Explain risk factors in food.
- State 3 examples of risk factors in food.
Next Lesson: Risk Factors in Food Distribution and Preparation — Week 4