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Primary Subject Area: Health Education |
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Grade Level: 5 - 6
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Overview:
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Students will compare various food samples for fat content. This lesson can be used to teach science, food, nutrition and math concepts. |
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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-1
describe relationships among physical, mental, emotional and social health; (1,2,4)- 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. - 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 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 )
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Objectives:
The students will: Compare food items for high and low fat contents,Identify accurate methods of determining fat contents in food, andDiscuss the amount of fat needed for a healthy diet. |
Lesson Materials and Resources:
Various food samples and the Nutrition Facts label from the containers (10 or more samples: a variety of crackers, chips, fruit, vegetables)
Brown paper bags
Plastic food models or pictures of food |
Technology Tools and Materials:
Hardware:
computer
Software:
Inspiration
Other:
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Background Information:
Students should have a basic understanding of various kinds of fats found in food and be able to read Nutrition Facts labels. |
Lesson Procedures:
- As a class the students will discuss the different kinds of fats and identify foods that contain fat. Students will review Nutrition Facts labels.
- Divide students into groups.
- Give each group a brown paper bag and a variety of food samples to be tested. Each food is tested to determine whether it contains fat by rubbing a small amount of the food on the brown paper. Students will write the name of the food on the paper close to the testing spot. Wait for one day to see whether the spots dry and leave "grease spots."
- When all foods have been tested, have a class discussion. Students will categorize the tested foods as high, medium, or low fat.
- Students will compare their findings with the Nutrition Facts labels of some of the tested foods.
- Students will group food models or pictures into groups of high (greater or equal to 30% of calories derived from fat), medium (11-29% of the calories derived from fat), or low (less than or equal to 10% of the calories derived from fat).
- Students will use a concept map or Inspiration to organize the foods into high, medium, and low fat food groups.
- Ask students which is the more accurate method of determining fat content in food: using grease spots or Nutrition Facts labels. Were any foods moved to a different level of fat content?
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Assessment Procedures:
Students will be assessed based upon accuracy of their concept maps by using the Nutrition Facts labels. |
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://kidshealth.org/kid/stay_healthy/food/labels.html
3. Allow students to use pictorial representations of food to complete fat tests rather than writing out name of food.
4. Use Kidsiration (which reads the typed word to the student) rather than Inspiration to create diagram.
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. Allow students who have difficulty remaining seated to assist in passing out and picking up materials (before and after projects). This may help students by using extra energy and may also encourage them to stay on task because they feel more involved in the project.
Additional General Classroom Accommodations found in "Helpful Links".
----- written by Milinda Fraley
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Explorations and Extensions:
View the video Janie Junkfood's Fresh Adventure to identify high and low fat food choices.Analyze fat content of foods served in the school cafeteria. |
Lesson Development Resources:
Fat information/content in foods–American Heart Association
Health Ahead, Heart Smart, Tulane Center for Cardiovascular Health
Janie Junkfood’s Fresh Adventure ?video (30 minutes)
Foodplay Productions
251 Chestnut Ave.,
Jamaica Plain, MA 02130
(617) 522-2096 |
Reflections:
Nutrients are the parts of food our bodies use. Fat is a nutrient needed by human bodies for energy. However, most Americans eat much more fat than is recommended. The food label is a useful tool to determine the fat content of foods. Students should be able to determine the percentage of calories derived from fat. |
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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