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Subject: Health and Nutrition |
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1. Topic-
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| Developing healthier eating habits for a better life |
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2. Content-
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| Students have to make choices every day about what they eat. Helping
them think critically about foods is important to encouraging them
to have a healthy lifestyle. |
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3. Goals: Aims/Outcomes-
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1.Talk with students about what types of foods are healthy and how
they know they are healthy. (And how they know other foods are unhealthy.)
Discuss things like ingredients, the way the food is prepared, and
what you can add to the food like salad dressing or cheese.
2.Have the students create a class mural of healthy food. Encourage
them to consider food they might not normally think was healthy. Have
them look at how it is prepared and what condiments have been added
to it.
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4. Objectives-
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1.The student will be able to create a mural of healthy food.
2.The student will be able to decide which foods are a healthier choice.
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5. Materials and Aids-
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| Magazines, Internet and any other helpful aids. |
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6. Procedures/Methods-
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A. Introduction-
1.put foods in groups and reevaluate the importance of each item.
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B. Development-
1.Ask students why they think it would be important to know how
to find this information. Pass the food labels and worksheets out.
Have students practice finding the information asked for on the worksheet.
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C. Practice-
1.pick out foods from each group
2.look at the nutritional value (labels)
3.research each item |
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D. Independent Practice-
1.each student must turn in their own evaluation sheet
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E. Accommodations (Differentiated Instruction)-
1.may work in groups of 2-3
2.may use visual aids for discussion
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F. Checking for understanding-
1.turn in evaluation sheets for revision
2.give feedback |
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G. Closure-
| 1.You could also have two murals; one that has foods that are always
healthy and one that has foods that can be healthy depending on how
they are prepared. Students can then add notes to the pictures stating
how they should be prepared in order to be considered healthy. |
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7. Evaluation-
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1.Teacher will walk around room and observe each students contribution
to the group, and look at each group's menu and pay attention to creativity,
neatness, and how accurately each falls into the areas of the Food
Pyramid.
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8. Teacher Reflection-
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| grade each student according to the uniqueness and how successful
the project went. |
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