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Primary Subject Area: Health Education |
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Grade Level: 3 - 4
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Overview:
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Students will pretend to be dietitians and have the job of creating three balanced meals based on MyPyramid. 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.
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Benchmarks:
- 1-E-3
compare and contrast personal health behaviors and individual well being; (1,2,4)
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Interdisciplinary Connections:
- 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:
- 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 )- Evaluate electronic information for accuracy, relevance, appropriateness, comprehensiveness, and bias.
( 2, 4, 5 )- Use technology resources to assist in problem-solving, self-directed learning, and extended learning activities.
( 2, 4 )
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Objectives:
The students will:
explain the food groups in MyPyramid,
list the foods that promote good health,
discuss the number of servings and serving sizes that are appropriate for the students according to their age, gender, and activity level, and
plan three balanced meals based on MyPyramid.
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Lesson Materials and Resources:
Menus from school cafeteria
Food models (optional)
Measuring cups (optional)
Sample Rubric
Meal Chart
MyPyramid Guide
Serving Yourself |
Technology Tools and Materials:
Hardware:
computer with Internet access
Software:
Concept mapping program such as Inspiration
Websites:
•MyPyramid
www.mypyramid.gov
Other:
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Background Information:
Students should have some knowledge of MyPyramid. |
Lesson Procedures:
- Discuss with the students the types of foods we eat and the classification of such foods into the food groups of MyPyramid. Review the MyPyramid poster found in the reproducible section. Go to the MyPyramid web site and enter in the various components; age, gender, and activity level to note how these factors influence our serving sizes. This activity can be done using concept mapping software such as Inspiration if available. Have students name some foods they ate over the past few days. Then classify the foods according to food groups. Note that some foods, such as pizza, are combination foods, and fit into more than one food group.
- Write the foods contained in a breakfast, lunch, and dinner of his/her choice. The students will discuss how these foods are broken down and fit into the components of MyPyramid. Generate responses from the students and fill in the "Meal Chart."
- Review the Serving Yourself handout.The students and teacher then calculate the number of servings consumed from each component to complete a "Meal Chart." Use food models, if available, and measuring cups to illustrate serving sizes.
- Students suggest adjustments concerning what should be increased or decreased to meet the daily guidelines outlined on MyPyramid poster. Students can visit the MyPyramid web site to review the number of servings and portion sizes recommended. Show the students that the example is for a student needing 1,800. At the MyPyramid.gov web site, enter various combinations of ages, genders, and activity levels to determine individual diet plans.
- Give each group of students a packet containing MyPyramid, a school cafeteria menu, and "Meal Chart." Their assignment is to pretend they are dietitians who must create or select three meals that will meet all the guidelines as outlined on MyPyramid. Use the Cafeteria menu for lunch. Ask the students if selecting the fruits and vegetables offered in school's lunch helps them to reach their goals.
- Orally, the groups share the meals they have planned and discuss how the meals are healthful.
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Assessment Procedures:
To assess their group presentations, students should help create a simple rubric using the generic one provided. |
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:
Invite the school system's food service supervisor to the class to discuss how he/she determines which foods to prepare for school meals. |
Lesson Development Resources:
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Reflections:
This lesson involves students in learning about MyPyramid. The total number of servings and serving sizes for each student can be determined at the MyPyramid Web site. MyPyramid plan generates individual diet plans based on age, gender, and activity level. |
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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Best Practices
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