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Primary Subject Area: Health Education |
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Grade Level: 12
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Overview:
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Teenagers love to eat out. Meals from restaurants and fast food establishments generally contain more fat, saturated fat, sugar and calories than meals prepared at home. Portion sizes have increased also. Given accurate information, students can learn to eat healthfully when dining out. In this lesson the student will learn the nutritional breakdown for their favorite fast food meal. Students will become familiar with the Gale Group Databases, which are part of the Louisiana K-12 Online Database Resource project, to research and develop a multimedia and text project reviewing healthier food choices that can be made when eating out. This lesson can be used to teach health, nutrition and food-related topics. |
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Approximate Duration: 1-2 class periods (50 minutes each) |
Content Standards:
- Standard 4
Students will analyze the impact of the media, technology, economy,
culture, and other factors on health through the use of technological resources.
- Standard 5
Students will demonstrate individual and interpersonal
communication skills necessary to enhance health.
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Benchmarks:
- 4-H-1
investigate how cultural diversity and economy enrich and challenge health
behaviors;
(2,3,4)- 5-H-2
demonstrate positive, effective methods of expressing needs, wants, feelings,
care, consideration, and respect for self and others;
(2,3,4)- 5-H-7
formulate a plan and evaluate the progress for attaining personal health goals. (1,2,5)
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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:
- 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 student will:
- identify how the American diet has changed over the last few decades,
- obtain nutrition information for his favorite fast food meal,
- identify healthier choices that can be selected when dining out,
- set an “Eating Out” goal for the next time he eats out, and
- recognize body cues for feeling full.
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Lesson Materials and Resources:
None |
Technology Tools and Materials:
Hardware:
Computer with Internet capabilities
Software:
Nutrient analysis program such as Nutrition Connection.
Word processing program such as MS Word.
Websites:
•Portion Distortion Quiz
hin.nhlbi.nih.gov/portion
•Burger King
www.burgerking.com/Food/nutrition
•Subway
www.subway.com
•Taco Bell
www.yum.com/nutrition/tb
•Wendy's
www.wendys.com
•McDonald's
www.mcdonalds.com
•Gale Group Resources
infotrac.galegroup.com/itweb/lak12rpa/
Other:
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Background Information:
American diets have changed. Changing environment has broadened food options and eating habits. In the late 1970’s, Americans ate about 20% of their total calories out. Today, calories eaten away from home, at restaurants and fast food establishments, have doubled. |
Lesson Procedures:
- Ask the students: “Why have American diets changed over the last few decades?
Answers:
- Change in food production. Greater use of pre-packaged and processed foods that contain more added fat and sugar.
- People are eating out more.
- People have less time to prepare food at home.
- Portions sizes have increased. As a result of the super-size trend, when people eat out they eat more. Super-sizing increases ones intake of calories, fat, sugar, and salt. All-you-can-eat buffets promote overeating too.
- To compare food patterns from years past to portions served today, the students should complete the Portion Distortion Quiz (http://hin.nhlbi.nih.gov/portion) on the Internet . If the Internet is not available, a version of the quiz is located in the reproducible section.
- Research the fast food chains.
Students should find out the nutritional breakdown of their favorite meal by either visiting the website for their favorite fast food establishment or using a nutrient analysis program such as Nutrition Connection. Complete the chart named “You Are What You Eat.”
- Have the students compare their findings.
- If you are eating a meal out there are tips to help make it a dining experience that is both tasty and good for you. Some tips will help the student reduce fat and ultimately the total number of calories for the meal. See “Healthy Choices When Eating Out” Tips.
- Eating Out Goals
- Distribute an “Eating Out” Goal sheet to each student. Discuss.
- Using the “Healthy Choices When Dining Out” Tips, the students should complete the “Eating Out” Goals activity sheet for the next time they eat out with friends or family.
- The students will prepare an order form for the next time he/she eats at a favorite fast food restaurant.
- In groups of four, the students will create a pamphlet or banner on MS Word using the Infotrac Student Edition of the Gale Group Databases. (Specific guidelines for developing and evaluating the project is located in the Reproducible Materials section.)
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Assessment Procedures:
- Oral responses to class discussion.
- Completion of the Portion Distortion Quiz
- Report on nutritional information for favorite fast food meals.
- Set an “Eating Out” Goal for the next time they eat out with friends or family.
- "Campaign Rubric" located in the reproducible section to evaluate the project in step 7.
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Accommodations/Modifications:
Consider different learning styles and abilities when planning this lesson. Teacher must follow special needs student's Individual Education Plan (IEP) or 504 Modification Plan.
----- written by Division of Nutrition Assistance
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Reproducible Materials:
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Explorations and Extensions:
Expand the “You Are What You Eat” Activity to include total fat, saturated fat, etc.
Compare the portion sizes of foods served in the school cafeteria to the serving sizes recommended using MyPyramid. |
Lesson Development Resources:
Child and Adolescent Trial for Cardiovascular Health (CATCH) "Breaking Through Barriers, 5th Grade Curriculum, Go For Health Series" 2002
National Heart, Lung, Blood Institute , (n.d.). Portion distortion. retrieved Mar 10, 2004, from Obesity Education Initiative Web site: http://hin.nhlbi.nih.gov/portion/. |
Reflections:
Site license for Nutrition Connection may need to be purchased if using it in a computer lab. |
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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