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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 analyze whether fast foods are high or low in fat by computing the percentages of fat content. This lesson can be used to teach health, nutrition, or food - related topics. |
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Approximate Duration: 2 class periods (50 minutes each) |
Content Standards:
- Standard 1
Students will comprehend concepts and strategies related to health
promotion and disease prevention.
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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)
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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.
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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 )- 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 )- Communicate information using spreadsheets and databases to visually represent data and integrate into other documents (e.g., entering data, formatting using formulas, analyzing data, and sorting).
( 1, 2, 3, 4 )
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Objectives:
The students will analyze fast food restaurant menus in terms of the calories and percentages of fat, develop graphs depicting nutrient analysis, and design and print menus that are lower in fat. |
Lesson Materials and Resources:
Menus from the following:
McDonald's
Wendy's
Burger King
Taco Bell
KFC, etc.
Graph paper
Colored pencils |
Technology Tools and Materials:
Hardware:
computer with Internet access, calculator, overhead, printer
Software:
Excel or other comparable spreadsheet program
Websites:
•Nutritiondata
nutritiondata.com
Other:
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Background Information:
Students should have a basic knowledge of the USDA MyPyramid and fats, carbohydrates and proteins. |
Lesson Procedures:
Tip: *The week before this lesson, ask students to bring in nutritional brochures from area fast food restaurants for bonus points.
- With the students, brainstorm fast food restaurants and list them on the board or overhead.
- Discuss whether the food selection at each restaurant offers healthful food choices, based on the U.S. Dietary Guidelines and MyPyramid, by asking questions such as:
a. Are a variety of foods offered?
b. Are some of the menu items low in fat?
c. Are vegetables, fruits, and grain products available?
- Divide the class into small groups and assign each group a fast food restaurant. Distribute a nutrition brochure from that restaurant or direct the groups to use nutritiondata.com web site to analyze foods.
- Each group will analyze a meal according to percent fat (including a drink), and decide what items to purchase to get the meal lowest in fat. A reasonable goal is no more than 30% of calories from fat per meal. (Show to the students calculations for determining the fat content of each food item using an overhead calculator/student calculators.)
- Each group will present the meal it chooses, explaining the total calories and percentage of calories that come from fat for each food item and the total fat calories for the meal.
- Each group will graph the information presented in Step 5 using spreadsheet applications or graph paper and colored pencils.
- If meals were higher than 30% of total calories from fat, ask the students to use the local fast food restaurant menus to plan a meal that is lower in fat with no more than 30% of total calories from fat.
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Assessment Procedures:
Students accurately calculate the percentage of calories from fat.
Students correctly identify meals lower in fat from fast food restaurants.
Design a rubric to assess whether students explain all information in their menus. |
Accommodations/Modifications:
Consider different learning styles and abilities when planning this lesson.
----- written by Division of Nutrition Assistance
Teachers must follow special needs student's Individual Education Plan(IEP) or 504 Modification Plan.
NONREADER
(BELOW GRADE-LEVEL READER/WRITER)
1. Give student a simplied,easy-to-understand outline of materials to be covered in the lesson prior to beginning the lesson.
2. Pair poor reader/writer with fluent reader/writer for all reading activities in the lesson.
3. Involve student in all non-reading activites as possible(graphing,presentation, and discussions).
4. Provide a restaurant/nutrition brochure with key points highlighted or color-coded for the main ideas.
5. For research on project use a computer program such as Read Please that converts written text to voice.
STUDENTS WITH PHYSICAL IMPAIRMENTS
1. Enlarge copies of the resturant menus.
2. Use a computer based computer program instead of a paper/pen assignment.
3. Allow student to assist with the presentation while peer partner explains the procedures.
4. Use a calculator with large keys or a talking calculator for math problems.
5. Increase the amount of time allowed to complete the project.
Additional accommodations/modifications found under "Helpful Links-General Classroom Accommodations."
----- written by Belinda Dumas
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Reproducible Materials:
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Explorations and Extensions:
Write a thank you letter to the restaurant that does the most to promote healthful eating.
Divide the class into small groups and assign each group a snack food. Have the groups compare various brands of that snack for nutritional value and price. Students will report their findings, either orally or in written format, and give opinions of best choices. |
Lesson Development Resources:
Utah Education Network http://www.uen.org/utahlink/ |
Reflections:
Most fast food establishments have nutritional brochures readily available upon request. Even though fat contributes a large percentage of calories, the calories from carbohydrates and simple sugars also add up quickly. One gram of carbohydrate yields four calories. One gram of protein yields four calories. One gram of fat yields nine calories. |
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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