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Primary Subject Area: Health Education |
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Grade Level: 9 - 12
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Overview:
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The students will become aware of the relationship between the Dietary Guidelines for Americans, the Dietary Reference Intake, the Recommended Daily Allowances, and MyPyramid. The students will determine whether their own dietary habits comply with these recommendations and make recommendations for school cafeteria meal planning. This lesson can be used to teach health, nutrition, or food - related topics. |
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Approximate Duration: 4–5 class periods (50 minutes each) |
Content Standards:
- Standard 1
Students will comprehend concepts and strategies related to health
promotion and disease prevention.
- Standard 3
Students will demonstrate the ability to practice positive health
behaviors and reduce health risks.
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Benchmarks:
- 1-H-1
analyze the impact of behavior on health maintenance and disease prevention; (1,2,3,4,5)- 1-H-4
explain the impact of personal health behaviors on the functioning of body
systems;
(2,3,4)
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Interdisciplinary Connections:
- Science : Life Science
The students will become aware of the characteristics and life cycles of organisms and understand their relationships to each other and to their environment.
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Educational Technology Standards:
- Make informed choices among technology systems, resources, and services.
( 5, 6 )- Use appropriate technology to locate, retrieve, organize, analyze, evaluate, and communicate information for problem solving and decision making.
( 1, 2, 4 )
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Objectives:
The students will identify selected nutrients, name functions and sources for each nutrient, explain nutritional deficiencies/excesses, identify and explain the Recommended Daily Allowances and the Dietary Reference Intake, name the food groups in MyPyramid and give the recommended number of servings based on age, gender, and activity level, describe the relationship between the Dietary Reference Intake, the Recommended Daily Allowances, the Dietary Guidelines for Americans, and MyPyramid, make recommendations for personal dietary habits, and make recommendations for school cafeteria meal planning. |
Lesson Materials and Resources:
Transparencies
A Power Point Presentation on MyPyramid found in the handout section of the lesson. The Power Point is in four parts. Down load the parts and combine to make one presentation. One week of menus from the cafeteria |
Technology Tools and Materials:
Hardware:
computer with Internet access
Software:
Websites:
•U.S. Dietary Guidelines
www.health.gov/dietaryguidelines/dga2005/document/
•Best food sources of nutrients
www.healthyeatingclub.com/info/articles/nutrients/food-source.htm
•MyPyramid
www.mypyramid.gov
Other:
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Background Information:
The students should have knowledge on using the Internet for research. The students should also be familiar with MyPyramid and nutrients. |
Lesson Procedures:
- List the physical characteristics of a healthy person: for example, clear complexion and shiny hair. Discuss as a class that good nutrition helps achieve such healthy characteristics. The Dietary Reference Intake , the Recommended Daily Allowances, the U.S. Dietary Guidelines, and MyPyramid are the tools we can use to help us be healthy. Tell the students that they will later write a paper defining the relationship that exists between these guides.
- The students will define the nutrients using the "Nutrients Information" sheet transparency.
- Use "Key Nutrients" information sheet for lecture and note taking on the function and sources of key nutrients.
- The students will visit the http://www.healthyeatingclub.com/info/articles/nutrients/food-source.htm Web site to identify good food sources of these nutrients.
- Divide the class into four groups. Using the information gathered from the http://www.healthyeatingclub.com/info/articles/nutrients/food-source.htm Web site, each group will complete the "Nutrient Deficiencies & Excess" activity sheet.
- In a large group, discuss those deficiencies commonly seen in the United States.
- Present the PowerPoint, MyPyramid. This PowerPoint is in four parts in the reproducible section of this lesson.
- Discuss the and the Recommended Daily Allowances. Note that the amount of key nutrients a person needs each day is based on scientific research.
- Discuss with the students what they know about MyPyramid. Students should visit the USDA MyPyramid Web site and the Dietary Guidelines for Americans Web site. Note that MyPyramid was designed to depict visually the Dietary Guidelines as to the number and portions of the foods to eat.
- Use "MyPyramid" transparency to discuss each food group individually.
- The students will record everything they have eaten for two days. In small groups, the students will discuss their eating habits and ways they can change them to fit MyPyramid.
- The students will critique a school lunch menu for one week. Discuss with them whether the school lunch menus follow MyPyramid.
- The students will write a two-page report on the relationship between the U.S. Dietary Guidelines, and MyPyramid.
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Assessment Procedures:
Written report explaining the relationship between the the U.S. Dietary Guidelines, and MyPyramid
Oral discussion of importance of variety in their diets
Written recommendations for changes in their own diets and in school lunch menus |
Accommodations/Modifications:
Consider different learning styles and abilities when planning this lesson.
----- written by Division of Nutrition Assistance
Teachers must follow special needs students’ Individual Education Plan (IEP) or 504 Modification Plan
Students with Sensory Impairments (Visual)
1.Procedure #2-3-Use enlarged print/illustrated materials: Food Guide Pyramid, Key Nutrients sheet
2.Procedure #4-Use windows accessibility options to change font/text size, text/background colors and use text magnifier (bar and page) for Internet activities
3. Procedure #8-Seat student near T.V. when watching videos
4. Procedure #11 and 13-Tape record what student ate and two-page written report
Students with Sensory Impairments (Hearing)
For entire lesson:
1.Teacher should maintain proximity and eye-contact during class discussion
2.Pair with non-disable student to insure understanding
3.Preferential seating (away from windows, doorways, air conditioners, overhead projectors, etc.)
4. Use amplification, a FM system, and/or auditory trainer, use of hand signals
Students with Attention/Behavior Difficulties
1. For entire activity, use predetermined signal to redirect attention
2. Procedure #12-Fold weekly school lunch menu to present menu one day at a time
3. Procedure #13-To control child’s seating behaviors, use weighted lap pad/stuffed toy or sensory seat cushion.
4. Pair student with peer during group activity to help keep student on task
Additional General Classroom Accommodations found in “Helpful Links”
----- written by Cathi McMorris
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Reproducible Materials:
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Explorations and Extensions:
The students will distribute or post the MyPyramid in the cafeteria.
The students will design and post a nutrition page for their school Web site (or a bulletin board). |
Lesson Development Resources:
Betsy Goodson
Live Oak High School
Watson, LA 70786
Cambridge Educational
P.O. Box 2153
Charleston, WVA 25328-2153 (1993)
http://www.cambridgeeducational.com/
Tina Hall
Live Oak High School
Watson, LA 70786
National Health Video, Inc.
12021 Wilshire Blvd. Suite 550
Los Angeles, CA 90025
Textbook: Food for Today |
Reflections:
The teacher needs to know the differences among
- the Recommended Daily Allowances,
- the U.S. Dietary Guidelines, and
- MyPyramid.
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Contact Information:
Division of Nutrition Assistance
http://www.louisianaschools.net/lde/nutrition/1667.html
Louisiana Department of Education
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Additional Contacts:
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Group: Division of Nutrition Assistance |
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MarcoPolo Lesson: No
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