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Health Education Lesson PlanDescriptive InformationSkill Emphasis (NHES): Self-Management Grade Level: 11thContent Area of Health: NutritionContent Descriptor & Sub-Descriptor(s):1. Healthful Eating1.2 Variety and proportion of foods (consistent with Food Guide Pyramid)1.3 Benefits of consuming more water, fruits, vegetables, grains, and calcium-rich foods1.6 How to assess personal nutritional needs, preferences, and practices1.8 How to prepare healthful meals for self and other2. Accessing Nutrition Information and Products2.1 How to analyze food nutritional labels2.2 How to use the Food Guide Pyramid2.3 How to use the Dietary GuidelinesTitle of Lesson: MyPlate PA Standard (Health & PE): 10.1.12 CCurricular Connections: MathAdolescent Risk Behavior (if applicable): Dietary patterns that contribute to diseaseBehavioral Objective(s)Cognitive: Students will be able to regulate portion sizes of what they eat by accurately reading the nutritional information and serving sizes found on food labels.Cognitive: Students will be able to create one full day of healthful meals using the MyPlate guidelines.Affective: During group interactions, students will contribute ideas and value the ideas of others regarding healthful eating.Skill (Self-Management): During the learning activity, the students will demonstrate self-management by making nutritional decisions that will promote overall health.Skill (Core Concepts): Students will demonstrate understanding of core concepts by reading food labels to assess appropriate food servings for developing healthy and balanced eating patterns.Brief Outline of Today’s Lesson1. Introduction to the Lesson2. Bell Ringer: “Create Your Own Sandwich”3. ContentWhat is MyPlate?What is a calorie?How do you count calories?How many calories are equal to one pound?What are empty calories?How do you read a food label?4. Learning Activity: “Serving Size Food Stations”5. ContentHow to keep your plate balancedPortion distortion10 tips to a great plate7. Assessment“Creation of Three Meals” Evaluation of three meal creation8. Final Thoughts/Conclusion to the LessonExpanded Outline of Today’s Lesson1.Bell Ringer (Instant Activity): Create your own Sandwich“Let’s start looking closer at the foods we may eat everyday. We want you to create your own sandwich from the choices we provided for you on the worksheet. Go through the different food categories and circle the items that you would typically put in your sandwich. All food choices represent one slice. If you would have more than that on your sandwich, signify that to the beside your choice. When you are finished creating your sandwich, do the math to figure out how many calories are in your typical sandwich.” (Follow-up discussion)2. Introduction to the Lesson (Set Induction):“From 1980 to 2008, the percentage of adolescents aged 12-19 years in the United States who were obese increased from 5% to 18% respectively. This is a direct result of the food choices teenagers make and a lack of knowledge regarding healthful eating. Obese youth are more likely to have risk factors for cardiovascular disease, such as high cholesterol or high blood pressure. In order to lower your risk for these health problems it is important to make nutritional decisions that will promote lifelong health. Although the food industry makes it easy to make poor food decisions, you ultimately decide the food you do and don’t consume. It is your responsibility to recognize the health dangers associated with unhealthful eating and make decisions that are going to benefit your personal health.”3.Content & Instructional Strategies:1. What is MyPlate? (Lecture, discussion)MyPlate is the new MyPyramid. It was designed to help make the requirements for a healthy, balanced meal easier to understand. The website is user-friendly and very interactive, which we’ll show you a little more of in this lesson. MyPlate gives simple guidelines for having appropriate serving sizes for fruits, vegetables, grains, protein and dairy. MyPlate is meant for you!2. What is a calorie? (Lecture, discussion)a. Unit of energyWay of describing how much energy your body could get from eating or drinking itb. Here's how many calories are in 1 gram of each:Carbohydrate: 4 caloriesProtein: 4 caloriesFat: 9 calories3. How do you count calories? (Lecture, discussion)a. Read Your Food LabelsTell you exactly how many calories, carbohydrates, protein, and fat are in the foods you’re eatingLook at the portion size on the top of the food labelKeep track of how many portions you’re eatingb. Keep A Food DiaryWrite down the foods you eat each dayInclude the type of food (be specific), the number of portions you ate, and the number of calories in each portion size from the food labelc. Know Your Portion SizesEach food label will tell you what constitutes a serving size (1/2 cup, 15 crackers, 1 oz. etc.)Portion size on a food label may differ from food guide portion sizesd. Memorize Calories of Common Foods You EatRemember how many calories are in foods without having to look at the food label each timeCalorie counting will get easier and start to take less timee. Use a Calorie Counting Software or WebsiteHave your food diary ready so you can input each food and portion size you’d like to have calculatedSometimes it's quicker than trying to count your own caloriesExamples: or or Myfitnesspal (app)4. How many calories are equal to one pound?a. One pound of body weight is equal to 3,500 caloriesTo lose one pound, you need to create a 3,500 calorie shortage of caloriesTo gain one pound you create a 3,500 calorie surplus of caloriesb. Gaining a pound is as easy as eating 250 calories more a day (for instance 3 chocolate chip cookies or 2 ounces cheddar cheese) for two weeks or skipping a daily 250-calorie workout without cutting back on what you eat5. What are empty calories?a. Calories from solid fats and/or added sugarsSolid fats and added sugars add calories to the food, but few or no nutrientsb. Examples of foods and beverages that provide the most empty calories: Cakes, cookies, pastries, and donutsSodas, energy drinks, sports, drinks, fruit drinks, and alcoholCheesePizzaIce cream6. How do you read a food label? (Lecture, discussion)4. In-Class Learning Activity(ies): Activity #1: Serving Size StationsDivide students into four groups based on the location of their desks.In their groups, students will begin by reading the food label for one of the food items found at their station. After they identify the proper serving size, they will then measure this amount using either the cup, teaspoon, tablespoon, etc. at their station. Groups will then pour their measured item back into the bag or container they got it from. They will then continue this measuring process for the other items at their station. After doing this, consider the following question: How does each serving size vary from the size of the actual servings you eat?Each station will have the following foods:cheesecerealM&Msgrapeschips/crackersbaby carrots Use informal observation to assess students participation and cooperation while completing the serving size stations. Additional Content1. How do you keep your plate balanced? (Lecture, discussion)BoysGirlsFruit2 cups1.5 cupsVegetables3 cups2.5 cupsGrains4 oz3 ozProteins6.5 oz5 ozDairy3 cups3 cupsOil6 tsp5 tspMyPlate essentially divides a plate up into four sections:? of the plate should be fruits and vegetables? of the plate is a protein? of the plate is a grainThere is also a glass attached to the plate that represents a portion of your food to dairy.MyPlate gives you the opportunity to fill your plate with endless choices and variety! Instead of looking at calorie counting and portion control with a negative “what can’t I have” mentality, MyPlate makes it fun and easy to do!2. What is portion distortion? (Lecture, discussion)Growing portion sizes change what Americans think of as “normal” (quiz)Average portion sizes have grown over the past 20 yearsSome meals have enough food for two or even three people 3. What are 10 tips to a great plate? (Lecture, discussion, handout)Balance caloriesEnjoy your food, but eat lessAvoid oversized foodsFoods to eat more often: fruits, vegetables, whole grains, fat-free or low-fat dairy products. Potassium, calcium, vitamin D and fiber are all helpful for maintaining a balanced diet.Make half your plate fruits and veggiesSwitch to fat-free or low (1%) fat milkMake half your grains whole wheatFoods to eat less often: Cut back on foods high in solid or saturated fats. These are those empty calories mentioned pare sodium in foodDrink water instead of sugary drinks5. In-Class Learning Activity Assessment-Description & Criteria“Creation of Three Meals”Each student will be working individually to design one days worth of meals (breakfast, lunch, dinner, & snacks) based on the information they were presented with throughout the lesson. Students should take into consideration the nutritional recommendations that were taught, as well as the serving sizes of their food choices.Meals will be scored based on the Analytical Rubric found in the Assessment section. Students will be evaluated on how well their meals reflect the MyPlate guidelines and appropriate portion sizes. Use informal observation to assess students participation and cooperation while completing the serving size stations. Use the Analytical Rubric found at the end of the lesson to score students based on how well they designed meals that reflect nutritional decisions that promote overall health. In addition, students must demonstrate self-management behavior in terms of their nutritional decisions. The self-management criteria below will be used to assess this skill. Core ConceptsContent for benefits of a balanced, healthy diet shows:AccuracyComprehensivenessRelationships among conceptsConclusions drawnSelf-ManagementIdentifies healthful behaviors Demonstrates healthful behaviors, habits, and/or techniquesIdentifies protective behaviorsLists steps in correct order if appropriate Additional CriteriaCompletion of three mealsInclusion of healthful tip Variety of meals included 6. Final Thoughts/Conclusion to the Lesson“Although the temptation to make unhealthy choices may be all around you, just remember that making smart decisions when it comes to nutrition will benefit your health. Reading food labels and becoming more familiar with portion sizes will help you better manage your diet. Choosing healthier options when it comes to eating will lead to many health benefits and your body will thank you! Keep in mind that the food industry makes it easy to overeat. Recognizing this and making healthy decisions when it comes to your diet is an important first step in improving your overall health.”7. Classroom Management & MaterialsClassroom MaterialsHandouts/Worksheets:Create your own sandwich worksheet10 tips to a great plate handout (with extra resources)Directions for learning activity handoutThree meal design handoutGrading assessment form Other Materials:Crayons/markersPrezi (Powerpoint presentation)Food items to measure at stations Classroom ManagementStudents will create four stations by moving their desks together. Content References1. CDC-NPAO. (2011, September 15). Center for disease control and prevention. Retrieved from . . (n.d.). Retrieved from . Mary, G. (2010, August 1). Learning about calories. Retrieved from . "10 Tips to a Great Plate." . United States Department of Agriculture, June. Web. 10 Apr 2012. <. “Portion Distortion Quiz 2”. . United States Department of Agriculture, June. Web. 11 Apr 2012. Reference(s)Adams, A., Swinson, R., Zeger, J. Create your Plate. 11 April 2012.AppendicesAnalytical Rubric for the In-Class Learning Activity “Creation of Three Meals”Parameter4320-1Content (Core Concepts)The response is complex, accurate, comprehensive, showing breadth & depth of information; relationships are described and conclusions drawn.The response identifies relationships between 2 or more health concepts; there is some breadth of information, although there may be minor inaccuracies.The response shows some accurate information about the relationships between health concepts, but the response is incomplete and there are some inaccuracies.The response addresses the assigned task but provides little or no accurate information about the relationships between health concepts.Self-Management (NHES/Skill)The response shows evidence of the ability to apply health skills; the response is complete and shows proficiency in the skill.The response shows evidence of the ability to apply health skills; the response is mostly complete but may not be fully proficient.The response shows some evidence of the ability to apply health skills; the response may have inaccuracies or be incomplete.The response shows little or no evidence of the ability to apply health pletion of MealsThree meals included; all meals balanced with appropriate portions.Two meals included; all meals balanced with appropriate portions.1 meal included; all meals balanced with appropriate portions.No meals included or all are unbalanced. Healthful TipAccurate application of healthful tip; thorough explanation included.Accurate application of healthful tip; no explanation included.Inaccurate application of healthful tip; weak explanation included.No application of healthful hip.Variety of MealsAll three meals include variety of food from each food group.Two meals include variety of food from each food group.One meal includes variety of food from each food group.All meals similar or identical with no variety of food groups.Grading Assessment Form____/4 points Content (Core Concepts)-Accuracy & Comprehensiveness____/4 points Self-Management (Skill)____/4 points Completion of Meals____/4 points Healthful Tip ____/4 points Variety of Meals ____/20 points Total PointsName:Date:Create “Your Plate”Breakfast:Name one tip that helped you create this plate and why?Directions: Develop your own plates to create three balanced meals for one day. Write the food and serving size for each food group on your plate. Make sure to choose from a variety of foods!Lunch:Name one tip that helped you create this plate and why?Dinner:Name one tip that helped you create this plate and why?Fruits:Grapes (medium bunch: 50 grapes) – 1.5 cupsBananas (large) – 1 cupPeaches (large) – 1 cupGrapefruit (medium) – 1 cupMangoes (medium) – 1 cupApples (small) – 1 cupStrawberries (1/2 cup) – ? cup Plums (2 large) – 1 cup Oranges (small) – ? cupVegetables:Romaine lettuce (1 cup) – ? cupSpinach (1 cup) – ? cupCorn (1/2 cup) – ? cupPotatoes (medium) – 1 cupBlack beans (1/2 cup) – ? cupCauliflower (1/2 cup) – ? cupGreen beans (1/2 cup) – ? cupCarrots (1 cup) – I cupTomatoes (1/2 cup) – ? cupGrains:Brown rice (1/2 cup) – 1 ozOatmeal (1/2 cup) – 1 ozPopcorn (3 cups) – 1 ozWhite rice (1 cup) – 2 ozFlour tortilla (18” dia) – 2 ozWhite sandwich roll (3.58” wide) – 2.5 ozCornbread (2.5x2.5 piece) – 2 ozWhole wheat bread (1 slice) – 1 ozCornflakes (1 cup) – 1 ozProtein:Steak (5 oz) – 5 ozPork chop (4 oz) – 4 ozAlmonds (1 oz:25 pieces) – 2 ozSalmon (5 oz) – 5 ozBlack beans (1/2 cup) – 2 ozChicken breast (small) – 3 ozShrimp (7 medium) – 2 ozMixed nuts (1 oz) – 2 ozTofu (2.5x2.5” piece) – 2 ozDairy:Skim milk (8 oz) – 1 ozChocolate pudding (1/2 cup) – ? cupFrozen yogurt (small) – ? cupCheddar Cheese (1/3 cup) – 1 cupLow-fat yogurt cup (8 fl oz) – 1 cupLow-fat cottage cheese (1 cup) – ? cupLow-fat American processed cheese (1 slice) – ? cupSoy milk (1 cup) – 1 cupChocolate ice cream (medium scoop) – ? cupName____________________ Class _______________ Date ________CREATE Your Own SANDWICH + =Deli Meats:-Turkey-Chicken-Bologna-Ham-Roast Beef-SalamiCalories: _________ xServings: _________ = Total Calories: __________Cheeses:-American-Provolone -Swiss-Cheddar -Pepper Jack-MozzarellaCalories: _________ xServings: _________ = Total Calories: __________Toppings:-Lettuce-Pickles -Onions-Peppers-Tomatoes-CucumbersCalories: _________ xServings: _________ = Total Calories: __________Dressing: -Mayonnaise -Oil-Honey Mustard-Mustard-Vinegar-BBQ SauceCalories: _________ xServings: _________ = Total Calories: __________Breads:-White-Rye-Multigrain-Wheat-Potato -ItalianCalories: _________ xServings: _________ = Total Calories: __________* Find the caloric values for your choices on the back *** Add up each of your “total calories” to find your overall caloric value: ___________ **Calories* Use these Caloric Values to complete the Calculations on * page oneDeli Meats: (Serving Size 1 oz. This is typically 1 slice of meat)-Turkey (29 calories)-Chicken (29 calories)-Bologna (87 calories)-Ham (40 calories)-Roast Beef (33 calories)-Salami (60 calories) Cheeses: (Serving Size 1 oz. This is typically 1 slice of cheese)-American (95 calories)-Provolone (100 calories)-Swiss (108 calories) -Cheddar (114 calories)-Pepper Jack (105 calories)-Mozzarella (85 calories)Toppings:-Lettuce -Pickles (1 calorie per slice)-Onions (1/8” slice = 6 calories)(1 med. Leaf = 1 calorie)- Banana Peppers -Tomatoes -Cucumbers (1 calorie per slice)(4.5” sliced = 12 calories)(1/4” slice = 4 calories) Dressing: (Serving Size 2 tsp.)-Mayonnaise (99 calories) -Oil (80 calories)-Honey Mustard (100 calories)-Mustard (6 calories)-Vinegar (2 calories)-BBQ Sauce (46 calories)Breads: (Serving Size 1 oz. This is typically 1 slice of bread)-White(69 calories)-Rye (67 calories)-Multigrain (69 calories)-Wheat(69 calories)-Potato (90 calories)-Italian (108 calories) ................
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