Detailed Lesson Plan
Home Economics (Cookery) Grade 10
May 25, 2023
I. Objectives
At the end of the lesson, the learner will be able to:
a. identify the nutrient content of meat
b. distinguish the functions of nutrient content of meat
c. value the importance of eating right quantity of meat
II. Subject Matter
A. Topic: Nutrient content of meat
B. Materials: Tarpapel, pictures, chalk, module
C. References: Technology and livelihood education cookery module
pgs. 341-342.
III. Procedure
Teacher’s Activity Learner’s Activity
A. Preliminary activities
Prayer One student will lead the prayer.
Checking of attendance The class monitor will list the students
Review of the previews lesson who are absent.
B. Motivation
The teacher will ask the students to write
nutrients that meat contains.
Nutrient content
of Meat
C. Presentation/Development of the Lesson
“Today we are going to discuss nutrient
content of meat.”
Nutrient Content of Meat
1.Protein-high quality protein is the major
constituent of meat after water, accounting for
about 20 percent of its weight.
Function: Acting as enzymes, maintaining
proper fluid and acid-base balance, providing
nutrient transport, making antibodies,
enabling wound healing and tissue
regeneration, and providing energy when
carbohydrate and fat intake is inadequate.
2.Fat- content can vary widely, according to
the grade of meat and its cut.
Function: Fat helps give your body energy,
protects your organs, supports cell growth,
keeps cholesterol and blood pressure under
control, helps body absorb vital nutrients, and
helping proteins do their jobs.
3.Carbohydrates-meat contains very little
carbohydrates, glycogen, found in liver and
muscle tissue is present when the animal is
alive, but the glucose that makes up the
glycogen is broken down to lactic acid during
and after slaughter.
Function: The body's primary source of
energy and the brain's preferred energy
source. Carbs are broken down by the body
into glucose – a type of sugar. Glucose is used
as fuel by your body's cells, tissues, and
4.Vitamins - Meat is an excellent source of organs.
certain B vitamins-thiamin, riboflavin B2,
pyridoxine B6 vitamin B12 niacin and some
folate. Niacin is obtained from tryptophan, an
amino acid plentiful in meats and milk.
Vitamin B (thiamin)- act as coenzymes in
several enzymatic processes that support
every aspect of cellular physiological
functioning, including major functions within
the brain and nervous system.
Vitamin B12 (Niacin)- a nutrient that helps
keep your body's blood and nerve cells
healthy and helps make DNA, the genetic
material in all your cells. Vitamin B12 also
Vitamin B2(riboflavin)-It is important for helps prevent megaloblastic anemia, a blood
body growth. It helps in red blood cell condition that makes people tired and weak.
production. It also aids in the release of
energy from proteins.
Vitamin B6(pyridoxine)-supports brain
function, the immune system, and the
transportation of oxygen around the body.
Folate-helps to form DNA and RNA and is
What is metabolism? involved in protein metabolism.
5. Minerals- meat is an excellent source of “Metabolism is the process of breaking down
iron, zinc, copper and phosphorous. the food intake.”
Iron- make hemoglobin, a protein in red
blood cells that carries oxygen from the lungs
to all parts of the body, and myoglobin, a
protein that provides oxygen to muscles.
Zinc- essential in immune system, wound
healing, blood clotting, thyroid function, and
the senses of taste and smell. Zinc also
Copper- It helps your body make red blood
supports normal growth and development
cells and keeps nerve cells and your immune
during pregnancy, childhood, and
system healthy. It also helps form collagen, a
adolescence.
key part of bones and connective tissue.
Copper may also act as an antioxidant,
reducing free radicals that can damage cells
and DNA.
Phosphorous- contained in each cell in our
D. Application body. Most phosphorus is in the bones and
teeth, and some is in your genes.
Direction: Give the nutrient content and
explain each function.
Nutrient Function
1.
2.
3.
4.
5.
Direction: Determine the accurate
temperature to attain proper doneness of meat.
E. Generalization
1. What are the nutrient content of meat?
2. Why it is important to eat appropriate “The nutrient content of meat are protein,
amount of meat? carbohydrates, vitamins, fat, and minerals.”
“To get the nutrient that we need and to
become healthy.”
IV. Evaluation
Direction: Identification. Choose the correct answer inside the box.
Carbohydrates Zinc Protein Iron Phosphorous
___________1. It helps our bones and teeth stronger.
___________2. It is the main source of our energy.
___________3. It is essential in immune system, wound healing, blood clotting, thyroid
function, and the senses of taste and smell.
___________4. Helps in producing hemoglobin, a protein in red blood cells that carries oxygen
from the lungs to all parts of the body.
___________5. Maintaining proper fluid and acid-base balance, providing nutrient transport,
making antibodies, enabling wound healing and tissue
V. Assignment
Give the different market forms of meat.
