During a lesson on healthy eating habits, the teacher organized a group activity where students were asked to identify different types of food items based on their nutritional value. They sorted the food items into categories of carbohydrates, proteins, fats, and vitamins. Which of the following objectives of teaching EVS is most closely related to this activity?
1
To develop an understanding of the importance of regular exercise
2
To acquire knowledge about different cooking techniques
3
To foster an awareness of balanced diet and nutrition
4
To learn about the process of food digestion in the human body