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VEGETABLES - Coggle Diagram

- - - - Key concept 1: Understanding where our food comes from
      - Content 1: Discuss the advantages of eating locally grown vegetables over imported ones including freshness and environmental effect.
      - Sub-topic 1: Homegrown vs imported crops
      - Activity 1: Chart comparison. Create a chart with two columns one for local and one for imported vegetables. Discuss their origins and benefit urging learners to consider their food choices
  - - - Key concept 2: Role of vegetables in different cultures
      - Content 2: Vegetables are essential for nutrition and hold cultural significance in various cuisines with each culture incorporating unique traditional dishes that highlight vegetables.
      - Sub-topic 2: Vegetables in cultural traditions
      - Activity 2: Recipe book creation. Learners are expected to share their favorite vegetable based dishes from their culture or family and they will then compline these into a class recipe book
- - - - Key concept 2: Photosynthesis
      - Content 2: Vegetables need sunlight, water and nutrients from the soil to grow. They convert sunlight into energy through a process called photosynthesis.
      - Sub-topic 2: Plant growth
      - Activity 2: Experiment on light and growth. Learners will plant two bean seeds in sunlight and darkness. They will observe growth difference and discuss lights impact on plant health after a week.
      - key concept 1: Classification of vegetables
        
        Content 1: Vegetables can be categorized into different parts based on their plant parts such as roots, leaves and fruits
        
        Sub-topic 1: Types of vegetables
        
        Activity 1: Learners will create a collage on a poster by cutting out pictures of different vegetables from magazines and categorizing them into roots, leaves and fruits
- - - - Key concept 2: Modern farming methods and hydroponics
        
        Sub-topic 2: Growing vegetables with technology
        
        Content 2: Hydroponics is a method of growing plants without soil using nutrient-rich water enabling efficient vegetable production in limited spaces.
        
        Activity2 : Video discussion. A video on hydroponic systems and a class discussion on technology's potential to enhance vegetable farming and decrease space and water usage are presented
      - Activity 1: Demonstration of freezing vegetables. Demonstrate the process of preparing and freezing vegetables emphasizing the significance of preservation in reducing waste and ensuring food security
      - Content 1: Food preservation techniques is like freezing, canning and pickling are widely used to extend the shelf life and prevent spoilage of vegetables.
      - Key concept 1: Method of preserving vegetables
      - Sub-topic 1: Food processing