Title: Exploring Meat

Grade Level: 2nd Year

Objectives:

1. Students will be able to identify different types of meat.
2. Students will be able to describe the nutritional value of meat.
3. Students will be able to explain the importance of cooking meat properly.

Materials:

• Pictures of different types of meat (beef, chicken, pork, fish, etc.)
• Chart paper and markers
• Handouts on the nutritional value of meat
• Cooking thermometer
• Meat samples (cooked and uncooked)

Procedure:

Introduction (10 minutes):

1. Begin the lesson by asking students if they like to eat meat and what their favorite type of meat is.
2. Show pictures of different types of meat and ask students to identify them.
3. Write the names of the different types of meat on chart paper.

Body (30 minutes):

1. Discuss the nutritional value of meat with the students. Hand out the handouts on the nutritional value of meat and go over them with the class.
2. Show the students samples of cooked and uncooked meat. Explain the importance of cooking meat properly to avoid foodborne illnesses.
3. Demonstrate how to use a cooking thermometer to check the internal temperature of meat to ensure it is cooked properly.
4. Have the students work in pairs to identify the different types of meat and describe their nutritional value.

Conclusion (10 minutes):

1. Review the different types of meat and their nutritional value with the class.
2. Ask students to share what they learned about cooking meat properly.
3. Have a class discussion on the importance of including meat in a balanced diet.

Assessment:

1. Observe students during the lesson to ensure they are able to identify different types of meat and describe their nutritional value.
2. Have students complete a worksheet where they match different types of meat with their nutritional value.
3. Ask students to write a short paragraph on the importance of cooking meat properly.