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Primary Subject Area: Health Education |
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Grade Level: 7 - 8
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Overview:
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Students will become familiar with the different types of carbohydrates. Using a food composition table, students will look up the calories and carbohydrates per serving and determine how many teaspoons of sugar that various food items contain. Students will determine how many extra calories come from added sugar and discuss health issues related to consuming too much sugar. This lesson can be used to teach health, nutrition, or food - related topics. |
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Approximate Duration: 1 – 2 class periods (50 minutes each) |
Content Standards:
- Standard 1
Students will comprehend concepts and strategies related to health
promotion and disease prevention.
- Standard 2
Students will demonstrate the ability to access and evaluate the
validity of health information and health promoting products and services.
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Benchmarks:
- 1-M-2
evaluate healthy and unhealthy lifestyles ( e.g., preventive health measures,
physical fitness, nutrition, obesity, eating disorders, stress, etc.);
(1,2,3,4)- 2-M-1
locate valid health information using various sources (e.g., Internet, videos,
print, television, etc.);
(2,3,4)
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Interdisciplinary Connections:
- Mathematics : Number and Number Relations
In problem-solving investigations, students demonstrate an understanding of the real number system and communicate the relationships within that system using a variety of techniques and tools. - Mathematics : Measurement
In problem-solving investigations, students demonstrate an understanding of the concepts, processes, and real-life applications of measurement. - English/Language Arts : Standard 5
Students locate, select, and synthesize information from a variety of texts, media, references, and technological sources to acquire and communicate knowledge. - Science : Science as Inquiry
The students will do science by engaging in partial and full inquiries that are within their developmental capabilities. - 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:
- Use information, media, and technology in a responsible manner which includes following the school's acceptable use policy, adhering to copyright laws, respecting the rights of others, and employing proper etiquette in all forms of communication.
( 4, 5 )- Demonstrate intermediate e-mail skills (e.g., sending attachments, organizing an address book, forwarding messages).
( 1, 4 )- Understand Internet concepts (e.g., website, hypertext link, bookmarks, URL addresses) and apply intermediate on-line searching techniques (e.g., employ keyword, phrases, and Boolean Operators).
( 1, 4 )- Use telecommunications and online resources efficiently and effectively to collaborate with peers, experts, and others to investigate curriculum-related problems, issues, and information and to develop solutions or products for various audiences.
( 1, 2, 3, 4 )- Research and evaluate the accuracy, relevance, appropriateness, comprehensiveness, and bias of electronic information.
( 2, 4, 5 )
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Objectives:
The students will identify the amounts of sugar found in certain foods, research other names for sugar, differentiate between added sugars and naturally occurring sugars, use information provided on the Nutrition Facts Label, calculate carbohydrate grams, calories, and amounts of sugar in certain foods, determine nutrient-rich foods based on U.S. Recommended Daily Allowances percentages, and discuss the health implications of consuming too much sugar. |
Lesson Materials and Resources:
Dietary Guidelines for Americans
Teacher-prepared transparency of a recipe (such as cake) |
Technology Tools and Materials:
Hardware:
Computer with Internet access, overhead projector
Software:
Nutrient analysis software such as Nutrition Connection
Websites:
•Dietary Guidelines for Americans
www.health.gov/dietaryguidelines/dga2005/document/
•USDA Food Composition Nutrient Data Base
www.nal.usda.gov/fnic/cgi-bin/nut_search.pl
•MyPyramid Tips for Eating Grains
www.mypyramid.gov/pyramid/grains.html
Other:
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Background Information:
Students should be familiar with the various forms of carbohydrates, simple sugars, complex carbohydrates, and fiber. They should have some knowledge of the U.S. Dietary Guidelines and MyPyramid related to eating carbohydrates, sugars, and fiber. They should have some basic knowledge of how to measure food and its contents.
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Lesson Procedures:
Begin the lesson with the following statement and question:
- "Depending upon the reference, Americans eat 43 to 170 pounds of sugar per person per year. When a person eats 100 pounds of sugar and sweeteners each year, how many calories are added to their diets with sugar?"
Offer the following information for students to use to answer the question: Nutritionists usually note that, on the average, 1 gram of carbohydrate yields 4 Calories.
These conversions may be useful: 28.35 grams/ ounce (dry weight)
453.6 grams per pound
30 grams/ fluid ounce
16 ounces in one pound
Answer: (28.36 grams / 1 ounce ) X 16 ounces/pound = 453.76 grams in one pound
453.76 grams X 4 Calories/ gram = 1815 Calories in one pound of sugar.
1815 Calories per pound X 100 pounds per year = 181,500 Calories per year from added sugar.
Ask, "How many calories per day come from added sugar?"
Answer: Divide the 181,500 Calories per year by 365 day per year = 497 Calories per day comes from added sugar.
Remind students that excess calories are stored as fat!
- Have the students visit the US Dietary Guidelines site and read over Chapter Seven, "Carbohydrates" in the discussion section to answer the following.
- Studies show that there is a positive association between individuals who consume a lot of sugars and what?
Answer: Weight gain
- When is eating sugar considered acceptable?
Answer: When it is used on nutrient dense foods such as breakfast cereals and reduced fat milk, because it increases palatability of the food as well as the intake.
- What does eating sugars contribute to and how?
Answer: Dental caries. It contributes by providing the substrates for bacterial fermentation in the mouth.
- What are the five most common sources of added sugar?
Answer: 1. Soft drinks 2. Sugars and candy 3. Cakes, cookies, pies 4. Fruit drinks (fruitades and fruit punch) 5. Dairy desserts such as ice cream
- What are some names of added sugars that appear on food labels?
Answer: Brown Sugar, Corn Sweetener, Corn Syrup, Dextrose.
- Students will visit the MyPyramid Tips for Eating Grains website to find the definition of whole grain and refined grain foods.
- Using either the USDA Food Composition Data Base Web site, http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl or a nutrient anlaysis program, the students will conduct searches to find the calories and grams of carbohydrates per unit for these common foods: carbonated beverage, cola and will list all in Food Item column.
| (Answers)Food item | Serving | Calories per serving | Grams of carbohydrate per serving
| Carbonated beverage, cola | 12 ounces | 151 | 38.48
| Dessert, gelatins, dry mix, prepared with water | 1/2 cup | 79.65 | 18.90
| Snack, fruit leather, rolls | 1 large ( 21 g) | 73.5 | 17.703
| Granulated sugar | 1 teaspoon | 16.25 | 4.196 (round to 4.2 or in the case of a nutritionist, round to 4)
| Honey | 1 tablespoon | 63.840 | 17.304 (Note honey contains 0.042 g of fiber. That is not to say that hoto say that honey is better to eat than white granulated sugar.)
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Addendum to table: Marshmallow, 1 regular, 22.896 Calories per serving, 5.854 Grams of Carbohydrates per serving
- Allow students time to estimate the number of teaspoons of sugar found in the following food items. Compare their estimates with the correct answers listed in parentheses.
a. 12 ounces cola (9 teaspoons)
b. 1/2 cup Jell-O (4.5 teaspoons)
c. 1 large marshmallow (1.5 teaspoons)
d. 1 tablespoon honey (3 teaspoons)
e. 1 large fruit leather (4.2 teaspoons)
Then ask the students, "How did scientists determine the number of teaspoons of sugar in these food items?" Have students use the following formula to calculate their answers:
______ grams carbohydrate per serving/ 4.2 grams per teaspoon of sugar =______ teaspoons of sugar
A. Example:
12 ounces of cola provides 38.48 g carbohydrates per 12 ounces/ 4.2 grams per teaspoon of sugar
= 9.16 teaspoons of sugar in one 12 ounce can of cola
B. The students will check their work, by multiplying the grams of carbohydrates by
9.16 teaspoons of sugar X 4.2 carbohydrates per teaspoon = 38.47 grams of carbohydrates (38.48 according to the Web site)
and
38.48 grams of carbohydrates X 4 calories per gram = 153 calories (151.7 according to the Web site)
- The students will use food labels or the USDA Food Composition Data Base, http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl, to compare the added sugar in two ready-to-eat cereals, one low and one high in added sugar.
- Explain that some foods that contain lots of added sugar may be nutrient-rich, based upon the US Recommended Daily Allowances (US RDA). The US RDAs are the values used as a base on Food Labels. In that case, persons who need extra calories could eat those foods some of the time and in moderation. The students will use US RDA information for a 2,000 Calorie diet, a food composition table, and the formula included below to evaluate the food items listed and identify whether the food is a rich source of any nutrient. A food that supplies at least 20 percent of the US RDA of a nutrient is considered to be nutrient-rich.
Foods to Evaluate:
a. Orange Juice, Orange soda
b. Oatmeal, prepackaged with sugar, apples and cinnamon, Oatmeal plain
c. Apple pie, Raw apple
d. Skim milk, Chocolate milk low fat (0.5%)
US RDA:
Protein 50 g for 2,000 Calories
Calcium 1000 mg
Iron 18 mg
Vitamin A 5000 International Units (IUs)
Thiamin 1.5 mg
Vitamin C 60 mg
Formula:
(g or mg of a nutrient in one serving of a food item/
g or mg of the US RDA for the specific nutrient ) X 100 = % US RDA
- On the overhead projector, show the students a muffin recipe. Identify the ingredients that are complex carbohydrates and simple sugars. Ask the students to calculate the percent of complex to simple carbohydrate. The students will brainstorm how the recipe could be altered to reduce, substitute, or eliminate the amount of simple sugars.
- The students will formulate a question about added dietary sugar and send the question in either the form of an e-mail or a letter to an expert such as a Registered Dietitian or 4-H Home Economist for the answer.
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Assessment Procedures:
Accuracy of calculations
Teacher-made test with similar examples using the Nutrition Facts Label, estimations, and a US RDA table. (Students should correctly explain different types of carbohydrates.) |
Accommodations/Modifications:
Consider different learning styles and abilities when planning this lesson.
----- written by Division of Nutrition Assistance
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Explorations and Extensions:
Analyze the school lunch menu for one day to determine calories that are provided by added sugar. Discuss whether the items are nutrient-rich.
Ask the school food service supervisor to define foods of minimal nutritional value. Explore how the nutritional value of foods affects the school meal or nutrition policy for the school.
Write and illustrate a poem about other names for sugar (examples: sucrose, fructose, lactose, maltose, galactose). |
Lesson Development Resources:
Utah Education Network http://www.uen.org/" target="_top">http://www.uen.org |
Reflections:
Teachers must be familiar with the US Recommended Daily Allowances (US RDA) used on food labels. The US RDA recommends one amount for each nutrient, not for each sex and age group. A food that supplies at least 20 percent of the US RDA is considered to be nutrient-rich.
Americans eat sugar in many forms. Sugars provide calories and most people like its taste. Some sugars serve as natural preservatives, thickeners, and baking aids in foods. The US Dietary Guidelines recommend, "Choose beverages and foods to moderate your intake of sugars."
Carbohydrates are nutrients that supply energy. On the average, one gram of carbohydrate provides 4 Calories.
Carbohydrates are broken down into sugars, starches, and fiber.
Starches are called complex carbohydrates.
During digestion, all carbohydrates, except fiber, break down to sugars.
Sugars and many foods that contain sugar in large amounts supply calories, but are limited in nutrients. They should be used in moderation by most healthy people and sparingly by people with low calorie needs. For very active people with high calorie needs, sugars can be an additional source of calories. Both sugars and starches, which break down into sugars, can contribute to tooth decay. |
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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