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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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This lesson provides students with the opportunity to identify healthful choices of foods often eaten at parties. Students will plan a menu to serve party foods that are healthful, based upon calories and percent fat from calories. This lesson can be used to teach health, nutrition, or food - related topics. |
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Approximate Duration: 2–3 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 : Measurement
In problem-solving investigations, students demonstrate an understanding of the concepts, processes, and real-life applications of measurement. - English/Language Arts : Standard 1
Students read, comprehend, and respond to a range of materials, using a variety of strategies for different purposes. - English/Language Arts : Standard 2
Students write competently for a variety of purposes and audiences. - English/Language Arts : Standard 7
Students apply reasoning and problem solving skills to reading, writing, speaking, listening, viewing, and visually representing. - Science : Science as Inquiry
The students will do science by engaging in partial and full inquiries that are within their developmental capabilities.
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Educational Technology Standards:
- Use technology tools (e.g., multimedia authoring, writing tools, digital cameras, drawing tools, web tools) to gather information for problem solving, communication, collaborative writing and publishing to create products for various audiences.
( 1, 3, 4 )
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Objectives:
The students will identify healthful party foods,
use nutrition labels and other resources to analyze the nutritional value of various foods for a party, and plan a menu of healthful party foods. |
Lesson Materials and Resources:
Nutrition Facts Labels from various traditional "party" foods |
Technology Tools and Materials:
Hardware:
computer with Internet access, calculator
Software:
Nutrient analysis program such as Nutrition Connection.
Websites:
•USDA Nutrient Database for Standard Reference Release 13
www.nal.usda.gov/fnic/cgi-bin/nut_search.pl
•USDA MyPyramid
www.mypyramid.gov
Other:
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Background Information:
The student should have knowledge of MyPyramid and how to read food labels. |
Lesson Procedures:
- Introduce the lesson by discussing foods that are normally eaten at parties. Explore which foods are healthful and which are not.
- Divide the class into small groups. Each group will plan a class party menu, listing food items in the first column of the "Party Food Chart."
- Review "MyPyramid," noting into which food groups each food fits. Students will complete the second column.
- Review "The New Food Label," "How to Read a Nutrition Facts Label," and "Nutrition Facts" information sheets.
- The groups will identify the selected party foods highest and lowest in calories and fat by using Nutrition Facts Labels and information from the Internet.
- The students will complete the "Party Food Chart" to to determine more healthful food choices.
- The students will revise the menus based upon their findings. The students may include fresh fruits and vegetables and look up nutrient information either on the USDA Nutrient Database Web site http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl or use a nutrient analysis program such as Nutrition Connection.
- Each group will share the final party menu with the class.
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Assessment Procedures:
Design rubrics to assess the party menus developed by each group based on the number of food groups represented from the MyPyramid and, on whether there are several low-fat and low-calorie food items offered. |
Accommodations/Modifications:
Consider different learning styles and abilities when planning this lesson.
----- written by Division of Nutrition Assistance
The teacher must follow special needs student's Individual Education Plan (IEP) or 504 Modification Plan.
Non-Reader
(Below Grade-Level Reader/Writer)
1. Pair poor reader/writer with a fluent reader/writer. This may prove helpful to and less embarrassing for the poor reader/writer during group work since students are already paired or grouped.
2. Use easy-read nutritional material or websites such as
http://www.just-nutrition-links.com/dynamic-frameset.html?http://nutrition.about.com/library/blchildfoodguide.htm?iam=savvy&terms=food+kid+nutrition+pyramid
http://kidshealth.org/kid/stay_healthy/food/labels.html
3. Allow students to use pictorial representations of food to complete Party Food Chart and menus.
4. Use text to speech computer software (ReadPlease, Write OutLoud, Co-Writer, Read and Write Gold)
Students with Attention/Behavioral Difficulties:
1. Periodic breaks for movement during discussion and project.
2. Make sure material is developmentally appropriate for student. Work that is too difficult or too easy may result in misbehavior.
3. Maintain eye contact and proximity to ensure students remain on-task.
4. Present information in smaller pieces. (Cut or fold worksheets to show only one section at a time, or give only one direction at a time.)
5. Using predetermined signal to redirect attention in addition to allowing students to work in areas with less distractions while in group work (ex. library, student work center or quiet area of classroom) may help keep students on task.
Additional General Classroom Accommodations found in "Helpful Links".
----- written by Milinda Fraley
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Reproducible Materials:
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Explorations and Extensions:
Analyze the party foods for sugar and sodium content.
Have students write a short essay regarding the last party they attended. They should list the type of food served and the nutritional content of the food and offer suggestions for improvement.
Host a healthful class party and invite special guests including school administrators. |
Lesson Development Resources:
Utah Department of Education Resources@uen.org
Utah Department of Education http://www.uen.org/ |
Reflections:
MyPyramid identifies how many servings of each food group we should eat each day according to age, physical activity level, and gender. MyPyramid emphasizes foods from the three left sections of MyPyramid. Each of these food groups provides some, but not all, of the nutrients a person needs. Within each food group, there are higher fat and sugar choices, as well as more healthful choices that are lower in fat and sugar. Foods in one group can’t replace those in another. No one food group is more important than another --for good health, all food groups are needed. |
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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