LESSON PLANS

Lesson plan to Erasmus + project NO 2.

Subject: Why is sour food healthy?

Objectives of the lesson :

• - familiarizing with the term „fermentation”
• - pickling and souring as the method of conservation and prolongation of
• products durability
• - being aware of the influence of healthy food on the human organism and its
• functioning
• - familiarizing with healthy products, their origin, nutritional values
• - moulding the skill of using the different sources of information
• – reminding the functioning of digestive system
• – -fixing the term „recipe”
• – moulding the skill of arguing
• - moulding the skill of using the knowledge in practice
• - moulding the language skill ( in Polish and English languages)

Methods and techniques:

• - working with the text
• - problem method
• - elements of heuresa
• - discussion
• - practical exercises

Means and didactic materials:

- crossword

- map

- groceries : cucumber, cabbage, sour milk

- multimedial presentation

Lesson course:

a.i.1. Introduction. Crossword solution. (att. 1.)

a.i.2. Students speak freely about the guessed products – their origin, look,

application ( geography, biology)

a.i.3. Searching for the information and filling in the chart ( IT )

PRODUCT NUTRITIONAL VALUES

MILK

CUCUMBERS

CABBAGE

a.i.4. Mini- lecture of the teacher about these same products but -

pickled. Teacher mentions that long time ago it was a method for

conserving and prolongation of the products durability

a.i.5. Students search for the information about fermentation (chemistry,

biology)

Milk fermentation - fermentation of the cabrohydrates to lactic acid is

carried on because of the activity of bacteria of milk fermentation. This

kind of fermenation is very important at production of many milk

products.

Using mik bacterias in food industry.

 In dairy industry ( production of milk, fermentated beverages , milk

and cream, cheese ripening )

 in vegetable industry ( souring of cucumbers and cabbage)

a.i.6.

 Teacher discusses with students divided in 3 groups

I gr.- milk

II gr.- cucumbers

III gr.- cabbage

the health properties of soured and pickled products.

Sour milk - healthier form the regular milk, helps in digestion, doesn't

include the glucose, milk bacerias decompose lactose, so it can be eaten

by people with its intolerance, it consists of vitamins A, B2, B12, calcium.

Sour milk – helps in weight losing, prevents in heart diseases and

circulatory system, strenghtens the human organism. It is also used in

cosmetology

Sauerkraut - known in ancient Rome, includes the huge amount of

vitamin C, vitamin B, E, P beta-karoten, calcium, magnesium, ferridium,

potassium, sulfor ( good for nails and hair )

It regulates the temperature of the body, its juice alleviates the caugh,

stimulates the digestion and apetite, helps in curing the liver, spleen,

reumatism, atherosclerosis, cleanses the organism.

Pickled cucumbers - they include 2 times more vitamin C than fresh

cucumbers, also more vitamins B2, B3, B6, B12, E and K. which is

responsible for blood clotting .Eating them helps in regulating the

bacteia flora, stimulates the digestive process, strenghtens the

resistance.

Soured and picled products include antioxidants which act in an

antidepressive and anti- cancer way.

a.i.7. Reminding the form of the instruction - recipe (Polish language)

a.i.8. 

Making the recipe for :

- salad of the sauerkraut or pickled cucumbers

- soup - cabbage or cucubmer soup

- strawberry shake from the sour milk

9. Translating into English - Bon apetit!

CROSSWORD

1. milk sugar

2. man

3. group of micro organisms

4. name of the element with symbol Ca

5. group of organic compounds which are very important to proper

functioning of the organism

6. carrots, cucumbers, parsley are …......................

7. …..................... lifestyle for a hopeful future

8. apples, pears, lemons, oranges are …..................................

Lesson in biology

Subject:

Food & Health

The lesson:

Discussions, questions from the teacher to the students:

1. What is your favourite food?

2. Why do we have to eat?

3. What do we have to eat on a daily basis to have good health?

4. What happens to food after we eat it?

5. What is a good and healthy food?

6. What is the unhealthy diet?

Textbook read and discussed the contents:

Different taste of the food.

The importance of a varied diet.

The importance of balanced meals.

A lot of exercise means we need have to energy

Textbook read and students learn about the main nutrients in food :

Protein, carbohydrates, fat, vitamins and minerals.

Students learn about the importance of each nutrient in the food and where they are mostly found.

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