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Primary Subject Area: Health Education |
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Grade Level: K
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Overview:
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The students will discuss and demonstrate proper handwashing techniques. 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 3
Students will demonstrate the ability to practice positive health
behaviors and reduce health risks.
- Standard 5
Students will demonstrate individual and interpersonal
communication skills necessary to enhance health.
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Benchmarks:
- 1-E-2
demonstrate personal health habits that promote optimal health;
(i.e., good nutrition, brushing teeth, washing hands, exercise, etc.)
(1,2,3)- 1-E-3
compare and contrast personal health behaviors and individual well being; (1,2,4)- 3-E-2
demonstrate responsible personal health behaviors; (2,4)- 3-E-3
illustrate safety/injury prevention techniques related to daily activities; (2,3,4)
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Interdisciplinary Connections:
- English/Language Arts : Standard 4
Students demonstrate competence in speaking and listening as tools for learning and communicating.
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Educational Technology Standards:
- Gather information and communicate with others using telecommunications (e.g., email, video conference, internet) with support from teachers, family members, or peers.
( 1, 4, 5, 6 )
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Objectives:
The students will - explain the benefits of proper handwashing techniques, and
- demonstrate proper handwashing techniques.
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Lesson Materials and Resources:
- Sink/container
- Water
- Soap
- Towels
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Technology Tools and Materials:
Hardware:
Video camera/tape, TV/VCR
Software:
Other:
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Background Information:
The students should have a basic understanding of handwashing, germs and how germs are spread. |
Lesson Procedures:
- Inform the class that the cafeteria manager will discuss healthful and unhealthful food-handling techniques.
- Introduce the cafeteria manager to the students.
- Encourage the students to ask questions after the manager has finished speaking.
- Distribute the activity sheet "Clean Hands." Tell the students to number the pictures in the proper sequence for washing hands.
- Demonstrate the four steps in proper handwashing.
- Wet the hands thoroughly.
- Lather the hands with soap, front and back, between fingers and under fingernails.
- Rinse the hands with clean water.
- Dry the hands using a clean towel or a wall-mounted blow dryer.
- Tell the students that a final step to washing hands is to turn off the water with the towels that were used to dry their hands. That extra step keeps the clean hands clean.
- Explain that an important way to prevent germs from entering the body is by washing hands because soap and water can kill germs.
- Videotape the students practicing proper handwashing techniques. While they wait for their turn, teach the following rhyme:
"My germs have troubles
With soap and bubbles!"
- Instruct students to take the activity sheet home, share it with their families, and bring it back the next day signed by a parent.
- Allow students to view the videos.
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Assessment Procedures:
- Students demonstrate proper handwashing procedure.
- Accurate completion of the activity sheet
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Accommodations/Modifications:
Consider different learning styles and abilities when planning this lesson.
----- written by Division of Nutrition Assistance
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Reproducible Materials:
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Explorations and Extensions:
- Ask the cafeteria manager to talk to the class about other sanitary food-handling procedures in the cafeteria.
- Have the students visit the cafeteria during a non-rush time to practice handwashing.
- Have students visit http://www.glogerm.com Web site.
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Lesson Development Resources:
- Education for Self Responsibility IV: Nutrition Education,(1992), Texas Education Agency, Austin TX.
- Glo Germ Company (2003). Glogerm. [On-line]. Available: www.glogerm.com
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Reflections:
- This lesson could be taught in the cafeteria; however, the teacher may want to visit the glogerm Web site. (See Exploration and Extension.)
- Ask the cafeteria manager to explain
- reasons for having clean hands,
- proper handwashing procedures,
- reasons why food workers wear hats, hairnets, and gloves,
- the importance of washing dishes in hot, soapy water, and
- the results of unhealthful food-handling practices.
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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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