Kendriya Vidyalaya
Subject: EVS | Class: 3 | Chapter: Food We Eat (CEEV108)
| Concept | Curricular Goals | Competencies | Learning Outcomes | Pedagogical Strategies | Resources (Physical and Digital) | Integration with other Subjects | Competency Based Assessment | Real Life Application |
|---|---|---|---|---|---|---|---|---|
| 1. What We Eat | CG–1: Explores environment. | C–1.1: Observes and identifies natural and social components. | Identify types & sources of food. | Show-and-tell, sorting, chart. | Food samples, pictures. | Science, Art | Sorting worksheet. | List foods & sources. |
| 2. Food Groups | CG–1: Explores relationships between food and health. | C–1.3: Asks questions about simple patterns (food & health relationships). | Recognize food groups & balanced diet. | Balanced plate, menu plan. | Flashcards, charts. | Math, English | Worksheet. | Plan healthy lunchbox. |
| 3. Where Food Comes From | CG–2: Understands interdependence in environment and life-support systems. | C–2.1: Identifies natural and human-made systems that support life. | Trace farm → market → home. | Story sequencing, visit. | Photos, seeds. | EVS, SST | Sequence task. | Grow garden. |
| 4. Food Hygiene | CG–3: Explains how to ensure safety of self and others in different situations. | C–3.1: Describes basic safety needs and precautions (including hygiene practices). | Practise cleanliness & safe eating. | Handwash demo, poster. | Soap, chart. | Health Ed., Home Sci. | Checklist. | Follow hygiene daily. |
| 5. Cooking (No-Heat) | CG–1: Engages with environment and local practices. | C–1.5: Uses local materials to create simple objects. | Prepare simple recipe safely. | Demo, teamwork. | Utensils, fruits. | Art, Lang. | Practical rubric. | Recipe book. |
| 6. Preservation | CG–4: Develops sensitivity towards natural & social environment and resource use. | C–4.3: Describes usage of natural resources and simple preservation methods. | Learn preservation & waste reduction. | Discussion, demo drying. | Samples, jars. | Science | Poster. | Composting idea. |
| 7. Nutrition | CG–7: Familiarity with basic natural science concepts related to life and growth. | C–7.2: Gains familiarity with disciplinary core ideas (growth, nutrients) and their applications. | Relate food to growth & energy. | Chart, quiz. | Nutrition cards. | PE, Science | Matching task. | Observe energy levels. |
| 8. Cultural Foods | CG–4: Sensitivity to social & cultural diversity. | C–4.2: Observes and describes cultural diversity (including food habits & festivals). | Know festival foods. | Show & tell, drawings. | Pictures, recipes. | Art, Lang. | Oral sharing. | Family food chart. |
| 9. Food Data | CG–6: Uses data and information to investigate immediate environment questions. | C–6.1: Performs simple inquiries and collects basic data (e.g., favourite foods). | Collect & present data. | Survey, graphs. | Sheets, graph paper. | Math, ICT | Graph evaluation. | Plan fruit day. |
Homework:
- List your meals and mark plant/animal origin.
- Ask parents how one food is prepared and note steps.
21st Century Skills: Observation • Inquiry • Critical Thinking • Collaboration • Communication • Data Literacy • Environmental Awareness
Detailed Plan & Rubrics (Food We Eat — Class 3 EVS)
| Period | Learning Objectives | Teacher Activities | Student Activities / Assessment |
|---|---|---|---|
| 1 | Identify foods & sources. | Show items; sorting. | Checklist, chart. |
| 2 | Understand groups & diet. | Balanced plate, menu. | Worksheet. |
| 3 | Learn hygiene & demo. | Handwash, salad. | Rubric. |
| 4 | Preservation & waste. | Audit, poster. | Poster report. |
Assessment Rubrics — Each Activity / 10 Marks
| Criteria | Max | Marks |
|---|---|---|
| Hygiene & Safety | 3 | _____ |
| Procedure & Sequence | 3 | _____ |
| Teamwork | 2 | _____ |
| Presentation | 2 | _____ |
| Total | 10 | _____/10 |
- Total = 40 marks (A + B + C + D).
- Partial marking allowed per criterion.
- Record individual observations during group work.
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