Www.studentachievement.org



Nutrition and Body Image Unit – Topics and MaterialsEssential Question: What do we eat? Why do we eat what we eat? How does what we eat affect our bodies?Overview: This unit has a similar flow as the drugs and alcohol unit. We look at eating habits, food advertisements and PSAs. Then we’re going to create a PSA in the end – either for the auditorium or a Health Fair.Supplies to Order: (already ordered)Food, Inc: – about food industry, including fast food industry (based on book, Fast Food Nation) – goes into slaughterhouses, etc… Super Size Me – about fast food industryIngreedients: The Movie: – primarily about hydrogenated oilsLesson 1: What do we eat? Part I: Warm Up: Warm Up: Do you think you are healthy eater? Why or why not?Assignment: Start your food diary – starting with everything you ate since you showed up at school today – then finish for HW – everything you eat until tomorrow start of school.Part II: Share Food Diaries. Analysis: Calculate how you eat based on the new food pyramid – how many servings of each food group?Food Log #1Lesson 2: Fast Food- what effect has the availability of cheap fast food made on the American diet? What social and economic factors influence the consumption of fast food?Warm Up: Activity: Watch a documentary about the Fast Food industry – either Food, Inc. (90 min) or Super Size Me (96 min) Journal and Discuss: See Food, Inc Discussion Guide or Super Size Me QuestionsLesson 3: What’s the big deal about sugar and corn syrup? Warm Up: How much sugar do you consume in a day?Read Article about Sugar and Corn Syrup.Look at NYC Health Department PSAs PosterLook at NYC Health Department PSA VideoLook at High Fructose Corn Syrup CommercialLook at Saturday Night Live ParodyDiscussion: What do you think the take-away should be about sugar and corn syrup?Lesson 3: Extension Activity: Sugar in soda activity - students will use a measuring cup to measure the amount of sugar in a 20 oz. bottle of soda. They will talk about the impact of sugar and rise of diabetes.Lesson 4: What’s a calorie? What should we eat? How much should we eat?Warm Up:Mini-Lesson: What is a calorie? What is metabolism?Activity: Analyze McDonald’s Menu Do Food Log #2Lesson 5: Are all fats the same? Trans Fats and Hydrogenated OilsWarm Up: Activity: Ingreedients: The Movie (60 Min) Read an article about NYC Health Department Ban on Trans Fat and Mandated Calorie Counts (Debate: Nanny State or Good Policy? How far should the government go to help us eat healthier? Mandated calorie counts in restaurants? Ban on trans fats in restaurants? Eliminate pizza and burgers in school lunches? Prohibit government food cards to be used on sodas?)Lesson 6: What’s really in our food? (This lesson could go with Food, Inc…)Take a guess what ingredients are in a Domino’s Pizza w/ Peperoni (Deep Dish Crust, Hearty Marinara Sauce)? Or McDonald’s Apple Pie?Activity: Look at ingredient list.Activity: Use computers to look up ingredients of any food.Activity: Pink Slime Article: Lesson 7: Diseases Connected to Unhealthy Eating: Diabetes, Heart DiseaseWarm Up: Do you know anyone who has diabetes, heart disease?Activity: Symptoms, Causes, PreventionDo Food Log #3Lesson 8: Food Reflection Final AssignmentLesson 1: What do we eat? (15 min) Part I: Warm Up: Do you think you are healthy eater? Why or why not?(5 min) Introduce Unit: So far this year as part of our health curriculum, we have learned about drugs and alcohol, and how they affect our bodies. We have learned about sexual health, including STDs, HIV, and healthy sexual decision making. Now we are starting a unit about healthy eating – and we will learn about our own eating habits, calories and nutritional value, and current controversies in food production. At the end of the unit we will produce our own food journal and reflection. We’re going to start with that food journal right now.(10 min) Activity #1: Start your food diary – starting with everything you ate since you showed up at school today – then finish for HW – everything you eat until tomorrow start of school.(15 min) Activity #2: Look at new Food Pyramid. What do you notice? (Sample prompts: What are the categories? What foods are present? What foods are missing? What do the colors represent? What is the significance of the size of the pyramid dimensions?) Discuss. [You might want to compare the new pyramid to the old pyramid – available here.]MATERIALS:Food LogPart II: Warm Up: Look at your food log? Did you notice any trends about how you eat?Activity #1: Share Food Diaries. Turn and talk with a partner.Activity #2: Look at Food Pyramid again. Categorize the foods you ate in your Food Log according to the Food Pyramid. Use chart.Reflection: How balanced is your diet? How does your eating stack up on the food pyramid? MATERIALS:Food Log (filled in by students)New Food PyramidFood Pyramid Chart24 Hour Food LogWhat do I eat in a day?Date and Time Started Log: ______________________________________Date and Time Finished Log: _____________________________________TimeName of Food or DrinkQuantityExample: 3:45pmPotato ChipsSmall Bag1143002863850Your Food Pyramid: Look at your Food Logs and write the foods that you ate in the appropriate column.GrainsVegetablesFruitsMilkMeat & BeansLesson 2: Fast Food - what effect has the availability of cheap fast food made on the American diet? What social and economic factors influence the consumption of fast food?Warm Up: How much fast food do you eat in a typical week? Why? What do you like or dislike about it? (This question works well with Super Size Me. It’s not a perfect fit for Food, Inc… but it could still work.)Activity #1: Watch a documentary about the Fast Food industry – either Food, Inc. (90 min) or Super Size Me (96 min). Activity #2: Journal and Discuss: See Food, Inc. Discussion Guide or Super Size Me Questions.MATERIALS:Super Size Me or Food, Inc. DVD, Computer and ProjectorFood, Inc. Discussion Guide (See PDF File) or Super Size Me Questions (See Word File).Lesson 3: What’s the big deal about sugar and corn syrup? Warm Up: Estimate: How many teaspoons of sugar (or corn syrup) do you consume in a day? (Show students a teaspoon of sugar or a sugar packet.) Activity #1: Watch NYC Health Department PSA Video () and Look at “Are You Pouring on the Pounds?” Chart and Graphic ImageActivity #2: Read article, “Cut back, way back, on sugar, says heart group” and discuss.Activity #3: What’s the big deal about corn syrup? Look at High Fructose Corn Syrup Commercial () and Saturday Night Live Parody ().Activity #4: Read corn syrup article. Activity #5: Sugar in soda activity: Students will use a measuring cup to measure the amount of sugar in a 20 oz. bottle of soda. (Monsur will have instructions and materials)Activity #6: Journal Reflection: What did you learn about sugar and corn syrup? What role does sugar play in your diet? What do you think about this topic?MATERIALS:NYC Health Department PSA Video ( on YouTube – must download first)“Are You Pouring on the Pounds?” Chart and Graphic Image“Cut back, way back, on sugar, says heart group” ArticleCorn Syrup Manufacturers Ad: Saturday Night Live Parody: “Corn Syrup vs. Sugar” ArticleSugarTeaspoonsContainer (like empty 20 oz bottle of soda)NYC Health Department Campaign Against Sugary BeveragesCut back, way back, on sugar, says heart group American adults eat 22 teaspoons of sugar a day; teens eat 34 teaspoons DALLAS —A spoonful of sugar? Americans are swallowing 22 teaspoons of sugar each day, and it's time to cut way back, the American Heart Association says.Most of that added sugar comes from soft drinks and candy — a whopping 355 calories and the equivalent of guzzling two cans of soda and eating a chocolate bar.By comparison, most women should be getting no more than 6 teaspoons a day, or 100 calories, of added sugar — the sweeteners and syrups that are added to foods during processing, preparation or at the table. For most men, the recommended limit is 9 teaspoons, or 150 calories, the heart group says.The guidelines do not apply to naturally occurring sugars like those found in fruit, vegetables or dairy products.Soft drinks are the biggest culpritThe biggest culprits for the glut of sugar? Soft drinks by far, followed by candy, cakes, cookies and pies.With about 8 teaspoons of added sugar, a regular 12-ounce soft drink will put most women over the recommended daily limit.Cutting back on sugar likely won't be easy for many people, said Lona Sandon, a dietitian at Dallas' University of Texas Southwestern Medical Center."I think it's probably going to be a struggle for quite a few people," Sandon said.Calculating one's sugar intake can be tricky as the government doesn't require labels to differentiate added sugars from naturally occurring sugars, said Johnson. But she points out that the biggest sources, like regular soft drinks and sweets, are pretty obvious. And the U.S. Department of Agriculture has a database for the added sugar in some foods.To check for added sugar, look for a variety of ingredients including sugar, corn syrup, fructose, dextrose, molasses or evaporated cane juice on the label.Teens eat 34 teaspoons of sugar a dayThe heart group didn't recommend general limits for added sugar for children; a national health survey has shown that kids ages 14 to 18 consume an eye-popping 34 teaspoons of added sugar a day.Sandon said that parents can help lower that sugar intake by getting soda out of the house, looking at how much sugar is in their kids' cereal and substituting snacks like cookies with popcorn.Johnson concedes that sugar does play an important role in enhancing the taste of food, adding: "If you feel like, 'I just can't live with this low amount of sugar in my diet,' then what you need to do is up your energy needs."In other words, she said, get moving. A man in his early 20s who walks more than three miles a day could consume about 288 calories, or about 18 teaspoons, of added sugar.The statement says data indicates added sugar is contributing to Americans consuming too many discretionary calories — the number of calories remaining after a person eats the foods needed to meet nutrient requirements."We know for sure that if you are consuming excessive amounts of added sugar, you will add calories, which leads to weight gain, or you will displace other essential nutrients," she said.On average, most women need about 1,800 calories a day and most men need about 2,200, Johnson said.If someone drinks their daily calorie needs in soft drinks, they will be maintaining their weight, but won't be getting any nutrients, she said.Wahida Karmally, nutrition director at Columbia University's Irving Institute for Clinical and Translational Research, said that with these guidelines, it's important to remember overall moderation. Some people, for instance, might be doing fine in their sugar consumption but are overdoing it on fat."I don't want people to go back thinking if I just cut back on teaspoons of sugar I'm going to be very healthy," she said.Copyright 2009 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed. Corn Syrup vs. SugarYou’ve likely seen the advertisements promoting the idea that corn syrup is the same as sugar. There is a difference - high fructose corn syrup (HFCS) has a slightly higher quantity of fructose than do traditional cane or beet sugars.But the big downside of HFCS isn't that it is much less healthy than regular refined sugar (sucrose) - the truth is the body processes them in a similar way. The real downside is that since HFCS is so cheap, it is widely used: it's a primary ingredient in soft drinks and often hidden in processed foods including salad dressings and ketchup, jams, jellies, ice cream, bread and crackers. In short, it is one of the biggest sources of calories in the American diet, and serves as a "marker" for identifying cheap, processed, unhealthy foods of all kinds.Regular consumption of HFCS, in fact the regular consumption of any sugar, may contribute to obesity, which in turn is a risk factor for several types of cancer and diabetes. In my opinion, HCFS is definitely bad for you and should be avoided - read food labels carefully and minimize your consumption of items that list HFCS as an ingredient. Also be aware that the Corn Refiners Association wants to rename HFCS as “corn sugar” - if this is approved, you will need to look out for that term on food labels as well.Learn more about different types of sugar, all of which should be consumed in moderation.Source: Lesson 4: What’s a calorie? What should we eat? How much should we eat?Warm Up: How many calories do you think you eat in a day? How many calories do you think you are supposed to eat in a day?Mini-Lesson: What is a calorie? What is metabolism? (Monsur will have information about colories.)Activity #1: Analyze McDonald’s Menu Do Food Log #2MATERIALS:Calorie materials McDonalds Nutritional FactsAnalyze Nutritional ValueUsing McDonald’s MenuInstructions: With a partner, look at the McDonald’s Nutritional Facts sheet and answer the following questions.Write down a typical McDonald’s (or fast food) meal you might order. Be sure to include any beverages or desserts you might have. List the items below. Write down the total nutritional amounts in the chart.ItemCaloriesCalories from FatTotal Fat (grams)% Daily ValueSodium(milligrams)% Daily ValueTOTAL Now read the following information about proper teen nutrition. Nutrition, to some extent, is based on individual needs. Depending on the level of activity of a teenager, different amounts of calories should be consumed. The Mayo Clinic offers guidelines for proper nutrition, outlining the approximate needs of teen boys and girls:Teen boys need between 2,200 and 3,200 calories per day to keep up with the growing demands of their bodies. The more active a teenage boy is, the more calories he needs:From protein: 10% to 30% of daily calories should be from proteins. From carbohydrates: 45% to 65% of calories should be from this group, the main fuel for the body. Fat should not exceed 35% of daily calories, but is somewhat necessary: at least 25%. 1,300 milligrams per day of calcium. 38 grams of fiber. No more than 1,500 milligrams of sodium per day.Teen girls need fewer calories, 1,800 to 2,400, per day, but the percentage of calories is similar:Protein: 10% to 30%. Carbohydrates: 45% 65%. Fat: between 25% and 34%. Calcium: 1,300 milligrams. Fiber: 26 grams. Sodium: no more than 1,500 milligrams.Source: Look at your fast food chart. How does your fat and sodium intake for one fast food meal compare to what teens are supposed to eat in one day?Lesson 5: Are all fats the same? Trans Fats and Hydrogenated OilsWarm Up: What do you know about trans fats and hydrogenated oils?Activity #1: Watch the documentary Ingreedients: The Movie (60 Min) MATERIALS:Ingreedients: The MovieLesson 6: Food Fight? What role should the government take in helping us eat better food? Warm Up: What role do you think the government should take in helping us eat healthier? Should they ban certain foods? Try to make information more available? Limit what kinds of foods people can buy with government food stamps?Activity #1: Discussion or Debate: (different choices)Topic #1: Read “NYC bans trans fats in restaurants” Do you think that the city should actually ban trans fats in restaurants?Topic #2: Read “Calorie Postings Don’t Change Habits, Study Finds”. Do you think that NYC restaurants should be required to post calories on menu?Topic #3: “NYC Mayor Bloomberg’s New Proposal: No Food Stamps for Soda”MATERIALS:Ingreedients: The Movie DVD, Computer, and ProjectorArticle: “NYC bans trans fats in restaurants”Article: “Calorie Postings Don’t Change Habits, Study Finds”Article: “NYC Mayor Bloomberg’s New Proposal: No Food Stamps for Soda”NYC bans trans fats in restaurantsBy Charisse Jones and Nanci Hellmich, USA TODAYNEW YORK — The city's decision to ban trans fats from restaurant fare may change how food is prepared at eateries — from fast to fine dining — around the nation.New York became the first U.S. city to remove from menus the artificial, artery-clogging fats used in many fried and processed foods.The board of health voted unanimously Tuesday to bar the use of trans-fat-laden oils, shortenings and spreads, like margarine, starting July 1. Bakeries and restaurants will have an extra year — until July 1, 2008 — to replace trans fats in baked goods and deep-fried desserts as it may take more time to find substitutes that achieve the same texture, says health commissioner Thomas Frieden."We know trans fats increase the chance for heart attack, stroke and death, and they don't have to be there," Frieden says. The rules are "going to make New Yorkers live longer and healthier lives," he says.The board also voted to require restaurants that provide calorie information to post it on menus and menu boards, where customers can see it before they order. "These are two landmark public health policies," says Margo Wootan of the Center for Science in the Public Interest, a Washington, D.C.-based consumer group. Cities and states "are going to look at what New York City has done and follow suit," she says. Other cities taking a hard look at restaurant foods include Seattle, Philadelphia, Washington and Boston, Wootan says. The nation's capital and Philadelphia are considering calorie-listing rules similar to New York's, she says.Walter Willett of the Harvard School of Public Health agrees. "New York is a leader, and many other cities are sure to follow."To enforce the ban, with fines starting at $200, inspectors will check ingredients on labels rather than testing food, Frieden says.Restaurateurs are not happy. "I expect this opens the door to caffeine, sugar, salt, alcohol, whole milk and any other ingredients these lunatics want to attack," says Rick Berman of the Center for Consumer Freedom, a group financed by the restaurant and food industry.Dan Fleshler of the National Restaurant Association says his organization will consider taking the city to court. But Frieden says, "We're quite certain we'd be able to withstand any legal challenge."Copyright 2007 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed. The New York Times, October 6, 2009Calorie Postings Don’t Change Habits, Study FindsBy ANEMONA HARTOCOLLISA study of New York City’s pioneering law on posting calories in restaurant chains suggests that when it comes to deciding what to order, people’s stomachs are more powerful than their brains.The study, by several professors at New York University and Yale, tracked customers at four fast-food chains — McDonald’s, Wendy’s, Burger King and Kentucky Fried Chicken — in poor neighborhoods of New York City where there are high rates of obesity.It found that about half the customers noticed the calorie counts, which were prominently posted on menu boards. About 28 percent of those who noticed them said the information had influenced their ordering, and 9 out of 10 of those said they had made healthier choices as a result.But when the researchers checked receipts afterward, they found that people had, in fact, ordered slightly more calories than the typical customer had before the labeling law went into effect, in July 2008.The findings, to be published Tuesday in the online version of the journal Health Affairs come amid the spreading popularity of calorie-counting proposals as a way to improve public health across the country. “I think it does show us that labels are not enough,” Brian Elbel, an assistant professor at the New York University School of Medicine and the lead author of the study, said in an interview.New York City was the first place in the country to require calorie posting, making it a test case for other jurisdictions. Since then, California, Seattle and other places have instituted similar rules.The researchers collected about 1,100 receipts, two weeks before the calorie posting law took effect and four weeks after. Customers were paid $2 each to hand over their receipts. For customers in New York City, orders had a mean of 846 calories after the labeling law took effect. Before the law took effect, it was 825 calories. In Newark, customers ordered about 825 calories before and after. On Monday, customers at the McDonald’s on 125th Street near St. Nicholas Avenue provided anecdotal support for the findings.William Mitchell, from Rosedale, Queens, who was in Harlem for a job interview, ordered two cheeseburgers, about 600 calories total, for $2. When asked if he had checked the calories, he said: “It’s just cheap, so I buy it. I’m looking for the cheapest meal I can.” Tameika Coates, 28, who works in the gift shop at St. Patrick’s Cathedral, ordered a Big Mac, 540 calories, with a large fries, 500 calories, and a large Sprite, 310 calories. “I don’t really care too much,” Ms. Coates said. “I know I shouldn’t, ’cause I’m too big already,” she added with a laugh. April Matos, a 24-year-old family specialist, bought her 3-year-old son, Amari, a Happy Meal with chicken McNuggets, along with a Snack Wrap for herself. She said with a shrug that she had no interest in counting calories. “Life is short,” she said, adding that she used to be a light eater. “I started eating everything now that I’m pregnant.”Nutrition and public health experts said the findings showed how hard it was to change behavior, but they said it was not a reason to abandon calorie posting.Jonathan Allen contributed reporting.NYC Mayor Bloomberg’s New Proposal: No Food Stamps for SodaBy Meredith MelnickIt’s no secret that New York City Mayor Michael R. Bloomberg wants to force change in his city’s health. He banned smoking from all indoor public spaces (and wants to ban it in public parks, plazas and beaches too). He banned trans fats from city restaurants and store shelves. He required restaurants to post calorie counts on menus and launched a campaign against salt. Now America’s most militantly health-conscious mayor wants to bar the city’s 1.7 million food stamp recipients from purchasing soda and other sugary sodas with state funds.Bloomberg and his health commissioner, Dr. Thomas A. Farley, aim to curb the exploding rates of obesity and diabetes in the city, which they say are being worsened by consumption of soda. One in eight New Yorkers has diabetes, and poor New Yorkers are nearly twice as likely as rich residents to suffer from the disease. The New York Times reports:City statistics released last month showed that nearly 40 percent of public-school children in kindergarten through eighth grade were overweight or obese, and that obesity rates were substantially higher in poor neighborhoods. City studies show that consumption of sugared beverages is consistently higher in those neighborhoods.Meanwhile, the Associated Press reports that New Yorkers spent $75 million to $135 million of the $2.7 billion in food stamps they received in 2009 on sodas and sugary drinks. “The use of food stamp benefits to support the purchase of sugar sweetened drinks not only contradicts the intent of this vital program, but it also subsidizes a serious public health epidemic,” said New York Governor David Paterson in support of Bloomberg’s measure. Not everyone agrees that restriction is the best solution. Advocates for the urban poor suggest that such a move would patronize and alienate an already stigmatized population. In 2004, the Department of Agriculture (USDA) rejected a similar Minnesota proposal to bar people from buying candy and soda with food stamps, because it perpetuated the stereotype that food stamp-users make bad food choices.Source: Time Magazine: Read more: 7: What’s really in our food? Warm Up: Take a guess what ingredients are in a Domino’s Pizza w/ Peperoni (Deep Dish Crust, Hearty Marinara Sauce)? Or McDonald’s Apple Pie?Activity #1: Look at ingredient list. Discuss.Activity #2: Use computers to look up ingredients of any food.Activity #3: Pink Slime Article: MATERIALS:Domino’s Pizza with Pepperoni Ingredient ListMcDonald’s Apple Pie Ingredient ListComputer (for looking up food ingredients) Pink Slime ArticleIngredients in Domino’s Pizza with PeperoniDeep Dish Crust: Enriched Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, RiboflavinFolic Acid), Water, Malt, Sugar, Whey, Malted Barley Flour, Yeast, Soybean Oil.Zzesty Blend: Butter Flavored Oil (Partially Hydrogenated Soybean Oil, SoyLecithin, Artificial And Natural Butter Flavoring, Vitamin A Palmitate And Beta-Carotene for Color), Imitation Parmesan Cheese (Water, Modified Food Starch,Casein And Or Caseinate, Partially Hydrogenated Soybean Oil, CellulosePowder, Salt, Sodium Phosphates, Stabilizers [Mono And Diglycerides, GuarGum, Carrageenan], Natural Flavor, Lactic Acid, Sorbic Acid [As A Preservative]),Onion And Garlic, Spices, Salt, Lactic Acid, Butter Flavor, TomatoPowder, Bell Pepper. Dextrose, Citric Acid, Extractive Of Paprika And LemonAnd Orange Oil With No Greater Than 2% Calcium Silicate And/Or Soybean OilAdded to Prevent Caking.Hearty Marinara Sauce: Tomatoes, Tomato Puree (Water, Tomato Paste), Carrot Puree, Onions, CeleryPuree, Romano and Parmesan Cheese (Cultured Milk, Salt, Enzymes), Sugar,Salt, Garlic, Butter, Spices, Chicken Base (Chicken including Natural ChickenJuices, Salt, Chicken Fat, Sugar, Maltodextrin, Hydrolyzed Corn Gluten, DriedWhey, Natural Flavoring, Yeast Extract, Turmeric for Color), Olive Oil, CitricAcid, and Xanthan Gum.Cheese: Part Skim Mozzarella Cheese (Pasteurized Milk, Cultures, Salt, Enzymes),Modified Food Starch, Cellulose (Added To Prevent Caking), Nonfat Milk,Whey Protein Concentrate, Flavors, Sodium Propionate (Added as aPreservative).Peperoni: Pork and Beef, Salt, Spices, Dextrose, Lactic Acid Starter Culture, Oleoresinof Paprika, Flavoring, Sodium Nitrite, BHA, BHT, Citric AcidMcDonald’s Baked Hot Apple Pie:Apples, enriched flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, shortening [palm oil, soylecithin, artificial flavor, beta carotene (color)], sugar, high fructose corn syrup, contains 2% or less of the following: food starch-modified, sorbitol, dextrose, brownsugar, sodium alginate, sodium citrate, sodium phosphate, dicalcium phosphate, yeast, salt, dehydrated apple powder, natural (plant source) and artificial flavors,nutmeg, preservatives (may contain one of more of the following: ascorbic acid, citric acid, erythorbic acid), enzymes, hydroxylated soy lecithin, L-cysteine (doughconditioner), annatto and turmeric (color), caramel color. Topping: [cinnamon sugar (sugar, cinnamon)].Lesson 7: Diseases Connected to Unhealthy Eating: Diabetes, Heart DiseaseWarm Up: Do you know anyone who has diabetes, heart disease?Activity #1: Symptoms, Causes, Prevention (Monsur will provide information.)Do Food Log #3MATERIALS:Lesson 8: Food ReflectionNutrition UnitReflection JournalFood. It’s something essential to life. We eat food all the time. We think about it when we’re hungry or thirsty. But we don’t think all that much about what we’re actually eating and how it affects our bodies. The average person eats based on convenience – the food is easy to get. Price – the food is affordable for our budget. And taste – the food tastes good. But most us rarely think about what we’re actually eating, and how it affects our health. In fact, most of us probably don’t know most of the ingredients that go into our bodies. We tend to eat the same foods, over and over, week after week, out of habit.During this unit we’ve tried to slow down and look at what we actually eat every day. Now our job is to reflect on what we’ve learned about food and our own eating habits. For this final unit project, hand in a Reflection Journal with the following parts:Cover Page Reflection PaperThree 24 Hour Food LogsYour Food Pyramid Reflection PaperThe reflection paper is a place to reflect in writing about your own eating habits and what you have learned in this unit. You don’t have to worry about the kinds of essay organization that your English teacher might tell you. You just have to be honest and thoughtful. Your Reflection Paper must be at least one page typed.Part I: What foods make up most of your diet? Did you learn anything new about your eating habits in this unit? If yes, what? Part II: What did you learn about how foods are made in this country? What did you learn about the ingredients in processed food? Were you surprised by anything? If yes, what?Part III: In what ways are you unsatisfied with your current eating habits? Why? What changes are you considering making? In what ways are you satisfied with your current eating habits? Why? ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download