Lesson Plan (asg_CPELT)

LESSON PLAN

(READING)

Class		4 Bestari
Time		8.00 am – 9.00 am
Date		14 April 2011
Focus		Reading
Theme		WORLD OF KNOWLEDGE
Topic		Healthy and Unhealthy Food
Grammar Skills		Countable and Uncountable Nouns
Learning Skills		2.3.1 name and identify objects, parts of the body, etc 3.4.1 read aloud words and phrases, pronuncing them correctly 4.8.2 write simple sentences with word and picture cues.
Objectives		By the end of the lesson, pupils should be able to: i)  categorise and read aloud the countable and uncountable nouns correctly by referring to the pictures of food posted on the blackboard ii)  read word in the menu with correct pronunciation, stress and intonation by creating healthy menu for lunch in group and present it in front of the class. iii) able to create a brochure on food
Time		60 minutes
Teaching Aids Previous Knowledge		picture cards, word cards, worksheets, flash cards, mahjong paper, brochure Pupils have basic information regarding food
STEP/TIME	CONTENT		TEACHING/LEARNING ACTIVITIES
Set Induction (5 minutes)	Model of Food Healthy food:  Oats Unhealthy food: Chocolate Question: e.g  Which food do you like		1) Teacher shows models and asks pupils about the food 2)Teacher asks question 3) Teacher introduces the topic for today; Healthy and Unhealthy Food
Pre-Reading (15 minutes)	Healthy and Unhealthy Food:          Rice             ice-cream          apple           chocolate         oats             fish             chips              milk         burger                     pizza - countable and uncountable nouns		1) Teacher shows flash cards explain about food. 2) Teacher pastes the pictures on the blackboard 3) Pupils look at the food, identify and read the name of the food 4) Pupils answer teacher’s question 5) Teacher explains to pupils about countable and uncountable nouns using the pictures on the blackboard 6) Pupils come out and group the pictures under countable and uncountable nouns 7) Teacher and pupils discuss the answers
While-Reading (15 minutes)	-Food Pyramid Group work : A healthy menu for lunch		1) Teacher explains to pupils about the food 2) Pupils listen to teacher’s explanation attentively
Post-Reading (20 minutes)	Sample brochure storyboard rubric http://cpelttemerloh.blogspot.com/		1) Teacher shows a sample of brochure about Food. 2)Teacher explains to pupils that they are going to make a brochure on healthy and unhealthy food as the topic they have learnt today. 3) Pupils have to go to the teacher’s blog to read and see the instruction on how to make a brochure. (URL: http://cpelttemerloh.blogspot.com/) 4) From the blog, they can create a brochure based on the storyboard and the rubric uploaded by a teacher 5) Pupils then create their brochure by their own creativity within the time given.
Closure (5 minutes)	- Brochure - Moral value: 1) eat healthy food to maintain health		1) Pupils display their brochure 2)Teacher gives comments on their work 3)Teacher also give the oppotunity for them to continue their work on brochure in the next lesson

Sample Brochure on Healthy & Unhealthy Food

WebQuest_storyboard

WEB QUEST STORYBOARD

1.     INTRODUCTION

April is ‘Health’ month and you have been chosen as of participant in the exhibition at your school.

You have been asked to design a brochure of ‘Health’ on the school’s web quest in April.

2.     TASK

Ø  You will design a brochure using the resources both online and offline about the healthy and unhealthy food.

Ø  Provide details of samples of healthy and unhealthy food.

Ø  You will present your brochure during the ‘Health’ exhibition.

Ø  Evaluate your work using the brochure evaluation tool.

3.     RESOURCES

a.    http://www.megaessays.com/viewpaper/18533.html

b.    http://rawfoodswitch.com/alternative-health/healthy-foods-unhealthy-foods/

c.    http://www.projectswole.com/healthy-lifestyle/20-unhealthy-foods-that-you-think-are-healthy-but-are-actually-killing-you-slowly/

    4.PROCESS

1.    Select a brochure template.

2.    Describe and give example about healthy and unhealthy food

3.    Use online, books and non-print resources to find the information needed to complete the brochure.

4.    Complete the brochure with text and pictures.

5.    Be sure to cite all the sources of your text and images.

6.    Be sure to include all of the information the readers will need.

7.    Use the Brochure evaluation tool to guide your brochure design and information.

8.    Present your brochure in exhibition held during ‘Health Week’ exhibition in your school.

Brochure Assessment Rubric

---

Use this rubric as you create your Unit Plan to self-assess the quality of your brochure.

Criteria	16-20	11-15	6-10	1-5
Objective Content Design Graphic	My brochure matches and addresses all of the targeted CS and objectives of the healthy and unhealthy food. The brochure provides valid and reliable information about the healthy and unhealthy food. The brochure design is attractive and interesting. The brochure is supported with suitable and attractive graphics.	My brochure matches and addresses most of the targeted CS and objectives of the healthy and unhealthy food. The brochure provides enough information about the healthy and unhealthy food. The brochure design is interesting. The brochure is supported with suitable graphics.	My brochure matches and addresses some of the targeted CS and objectives of the healthy and unhealthy food. The brochure provides limited information about the healthy and unhealthy food. The brochure design is interesting but need to improve it. The brochure is supported with limited graphics.	My brochure does not match or address the targeted CS and objectives of the healthy and unhealthy food. The brochure does not provide information in details about the healthy and unhealthy food. The brochure design is not interesting at all. The brochure is not supported with graphics at all.

6. CONCLUSION

Plan an exhibition during ‘Health’ month to display your brochures and explain the best ways about healthy and unhealthy food.