Lesson plan for small classes not to eat wild mushrooms

The lesson plan for wild mushrooms is as follows:1. Teaching content:Let students know about wild mushrooms and prohibit the consumption of wild mushrooms.

2. Teaching Objectives:1. Through learning the knowledge of wild mushrooms, students can fully understand the dangers of wild mushrooms.

2. Let students understand the seriousness and harmfulness of eating wild mushrooms, and consciously prohibit the consumption of wild mushrooms.

3. Cultivate students' self-survival and protection capabilities, so that students can grow up safely and healthily.

3. Teaching Focus:Establish the concept of prohibiting the consumption of wild mushrooms. Recognize food poisoning.

Harm to the human body.

Fourth, teaching difficulties:Through learning to master the prohibition of eating wild mushrooms, stay away from unsafe food, and enhance safety awareness.

5. Teaching process:Talk about the introduction, wild mushrooms in general common sense.

Lesson plan writing skillsWriting a lesson plan starts with studying the syllabus.

and textbooks, clarify the teaching purpose of the course and the specific requirements of specific chapters, and understand the textbook system and basic content, structure, key chapters, and the key and difficult points of each chapter.

Secondly, we should pay attention to reading the monographs, academic magazines, academic materials and other materials of the major, understand the latest trends in the development of the discipline and the profession, and make necessary supplements to the relevant content of the textbooks. Thirdly, on the premise of understanding students, we should arrange and design the structure of the lecture content and design the classroom teaching plan according to the students' existing knowledge structure and comprehension ability.

It's a good habit to skip snacks.

Activity Objectives:1Recognize the date of manufacture and safety signs on food packaging.

2.Able to carefully observe and analyze which foods are safe and which foods have potential safety hazards.

3.Enhance food safety awareness in your life, restrain yourself, and eat less snacks.

Event Preparation:1All kinds of food packaging bags, bottles and cans.

2.Some of the food products that have become moldy and spoiled.

3.Teaching wall charts.

Activity process: 1. Activity introduction, talk activity.

Teacher: Children, have you paid attention to the safety information on food packaging? Did you know that the outer packaging of food bought in regular supermarkets will have production date and safety marks on it?

2. Activities: **Teaching wall chart.

1.**Teach wall charts to recognize production dates and safety markings.

1) The teacher shows the production date and safety sign on the wall chart, and asks the children to observe and identify it. Teacher's question: What are the numbers and patterns on the food packaging bags and milk bottles in the picture? What are they for?

2) The teacher gives the correct answer: this is the date of manufacture, the expiration date, and the safety marking. They can tell us if the food we buy is safe and safe to eat.

Food that is within the expiration date is safe, but it will spoil after the expiration date, and you may get sick if you eat it. Food with safety marks is safe, and food without safety marks is best not to buy. When you go grocery shopping with mom and dad, you can remind them to pay attention to the production date, expiration date, and safety mark on the package.

If you don't know how to calculate the expiration date, you can ask an adult around you.

2.**Teach wall charts to learn the correct way to distinguish spoiled food.

1) The teacher shows the other three pieces on the flip chart**.

Teacher asks: What's on the bread and can I still eat it? How can I know if the food has gone bad after being opened for a period of time? Can milk and soy milk be kept in the greenhouse for a long time?

3) Teacher's summary: Before eating food, we need to determine whether the food is safe, we can first carefully observe with our eyes whether there are mold spots, whether it is discolored, and we can also use our nose to smell whether there is a strange smell, such as sour or foul smell. If the color and taste change, it means that the food is spoiled and cannot be eaten.

Fresh milk and soy milk should not be left at room temperature for too long.

3. Activities: Field observation to distinguish which foods are safe and which foods have potential safety hazards.

1) Teacher: I have some food packaging and various foods here, and I invite children to be food inspectors to check which foods are safe and which foods are not safe.

2) Invite 3 to 5 children at a time, and check and discuss as a group.

3) Discuss the safety hazards in snacking, restrain yourself, and eat less or no snacking.

Teacher's summary: Therefore, children should eat less or no such snacks in order to grow up healthily.