1. Topic-
Food and Nutrition
 
2. Content-
Determine healthy, nutritious choices as opposed to those that are unhealthy choices.Components of food labels
 
3. Goals: Aims/Outcomes-
Students will identify healthy, nutritious foods as opposed to foods with little benefit to their health and be able to create healthy choices.
 
4. Objectives-
1. Identify essential nutrients needed by the body and the nutrient sources
Discuss the nutritional value of each item.
 
5. Materials and Aids-
Show United Streaming Video on Food Groups and Choice. Daily Food Choices for Healthy Living, markers, computer, internet access.
 
6. Procedures/Methods-

A. Introduction-

Discuss the nutritional value of each food group, show a video on food group and choices.
 

B. Development-

Create a KWL Chart about Nutrition and healthy choices. Model: TTW write the foods eaten by her over the past two days on the board, i.e. romaine lettuce, oatmeal, protein shake, banana, chili, chicken breast, baked potato, granola bar, and broccoli, spinach, tuna fish, rib-eye steak, green beans, and steamed rice. TTW then place the foods into the proper food groups of breads, milk, fruits and vegetable, meats, and junk food. Explain to the students why each food was placed into the various groups. Indicate there was no junk food in these two days, Discuss the nutritional value of each item.
 

C. Practice-

1.Students will write in pairs (Think-Pair-Share) what they have eaten over the past two days. They will divide the food items into the various food groups and discuss with their partners if the food had a nutritional value. Those foods that do not have a good nutritional value, the students will identify alternate choices that could have been made. Student groups will come up with a week of meals which would be of good nutritional value and include snacks that would be appropriate to eat to stay healthy.
 

D. Independent Practice-

Each student will be required to turn in a plate that shows a well balanced meal.
 

E. Accommodations (Differentiated Instruction)-

Create labeled map of food groups with various foods. graphic organizers, pictures.
 

F. Checking for understanding-

daily informal progress monitoring, as well as periodic formal monitoring
 
7. Evaluation-
Each student will be required to turn in a plate that shows a well balanced meal.
 

This Lesson Plan is available at (www.teacherjet.com)