Health Education Lesson Plan Format



Erika FrankHealth Education Lesson Plan: Nutrition-“My Plate”Descriptive InformationSkill Emphasis (NHES):Self ManagementGrade Level: 11th Content Area of Health: NutritionContent Descriptor & Sub-Descriptor(s): 1.0 Healthy Eating, 1.6cHow to assess personal nutritional needs, preferences and practicesTitle of Lesson: “My Plate”PA Standard (Health & PE): 10.1.6.C: Analyze nutritional concepts that impact health.Curricular Connections: Math, Art, Food Science (home economics) Adolescent Risk Behavior (if applicable): Unhealthy dietary behaviorsBehavioral Objective(s)Cognitive: After the lesson, students will be able to describe “My Plate” and give examples of healthy choices and proper portion sizes.Affective: Students will demonstrate proper cooperation skills while working in small groups to create their poster by being receptive to peers’ ideas and by using positive language. Skill-Based: Students will be able to balance the three daily meals of breakfast, lunch, and dinner on the poster they create by meeting and not exceeding the daily recommendations of each food group. Brief Outline of Today’s LessonBell Ringer - Know Wonder LearnSet InductionContent - My Plate video Response Questions – gadgets and gizmos PowerPoint to summarize My Plate videoIn Class Learning Activity – Supermarket StationsIn-Class Learning Activity AssessmentDescription of the AssessmentContent and Skills Criteria/CuesAnalytical RubricIn-Class Learning Activity: “Supermarket Stations”Final Thoughts/Conclusion to the LessonClassroom Management and MaterialsExpanded Outline of Today’s Lesson1. Bell Ringer (Instant Activity): Students will be asked to complete the Know and Wonder columns on the Know Wonder Learn worksheet. They will fill in 3-5 facts about what they know and are curious about for each food group with respect to serving size, what foods are in the particular food group, what constitutes a healthy diet, etc. 2. Set Induction/Introduction: Empty calories from added sugars and solid fats contribute to 40% of daily calories for children and adolescents aged 2–18 years, affecting the overall quality of their diets. Approximately half of these empty calories come from six sources: soda, fruit drinks, dairy desserts, grain desserts, pizza, and whole milk. Today we will be discussing in further detail “MyPlate” and how to take responsibility for your diet. Healthy eating tips include:Make at least half your grains whole grainsVary your veggiesFocus on fruitGet your calcium-rich foodsGo lean with protein3. Content and Instructional Strategies:Show the class the video of “My Plate” song to Lady Gaga’s song Born This Way (). The video is about the My Plate program and goes into detail of how to create a healthy plate for various meals. The rate of obesity in this country is becoming an increasingly growing issue part of which could be reduced by cutting empty calories. Teachers will pass out the open response worksheet to all students. As students are viewing the video they will complete three out of the four open response questions. Students will also have one additional minute after the video has in order to complete their answers. Then we will use Gadgets and Gizmos to share students’ answers. My Plate overview – PowerPointA guide for proper portion sizes and a visual picture of proper amounts of each food group on a plate.Food Guidelines from “My Plate”FruitsMust be either fresh, canned, frozen or dried to countCan be whole, cut or pureedVegetablesAny vegetable and 100 % vegetable juiceMay be raw, cooked, fresh, frozen, canned or dried/dehydratedMaybe be whole, cut-up or mashedGrainsAny food made from wheat, rice, oats, cornmeal, barley or another cereal grainDivided into two subgroupsWhole grainsRefined GrainsProteinAny food from meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts and seedsShould be lean or low fatDairyAll milk and foods made from milkShould be fat-free or low-fatOilsFats that are liquid at room temperatureNot a food group but an essential nutrientWhat are proper portion sizes?Fruits (1 cup)Banana: 1 large 8 inches longApples: 1 smallPlums: 2 largeVegetables (1 cup)1 cup raw or cooked vegetables or vegetable juice2 cups of raw leafy greensGrains ( ounce)1 slice of bread1 cup of ready to eat cereal? cup of cooked pastaProteins (1 ounce)1 ounce of meat, poultry or fish? cup cooked beans1 egg1 tablespoon of peanut butter? ounce of nuts or seedsDairy (1 cup)1 cup of milk1 cup of yogurt1 ? ounces of natural cheese2 ounces of processed cheeseOils (1 teaspoon)1 teaspoon of canola oilDaily Intake for Each Food GroupFruit1 ? -2 cups (depending on age)Vegetables2- 3 cups (depending on age)Grains5-8 grains total (depending on age)3-4 whole grains as part of above total (depending on age)Protein5-6 ? ounces (depending on age)Dairy3 cupsOils5-6 teaspoons (depending on age)4. In-Class Learning Activity: Supermarket StationsThe room will be set up as two different supermarkets. As each student enters the classroom he or she is handed a Know Wonder Learn worksheet with the supermarket and food group listed on the top. The supermarket determines which side of the room the student will sit on during class and the food group determines which station the student will start at. There will be two to three students in each group. Each station is a different food group, so there is a fruits, vegetables, grains, protein, and dairy station. At each station:Students will find a handout that has information about the specific food group. As students move from station to station, they will be creating three balanced meals using the poster board with traced plates provided to them. Students will have approximately 7 minutes at each station. Within the 7 minutes students will complete the Learn column of the Know Wonder Learn worksheet based on the mini poster included in their packet. Then they will look through supermarket ads, magazines, and print outs of various foods in order to collect the correct amount of food to put on their plates. In other words, the time spent at each station will be to complete the Know Wonder Learn chart and to distribute the daily amount of each food group across three different plates on the poster. By the time students have gone to each station they will have a completed poster of three balanced plates that does not exceed the daily recommendations. 5. In-Class Learning Activity Assessment-Description and CriteriaIn Class Learning Activity Assessment-Description & CriteriaStudents will be assessed on a nutrition My Plate poster based off of the analytical rubric provided. The poster will be assessed based on accuracy, comprehensiveness, breadth and depth of information, description of relationships, as well as conclusions that have been made. The poster must also display the use of self management skills by the identification of healthful nutritional choices and all three meals on the poster meet the daily recommendations for each food group based on the My Plate guidelines. In addition, the poster must also include three completed meals that total to meet the My Plate daily recommendations, the “Number of Servings” worksheet is correct and complete, and the poster is neat with all items properly secured. Core Concepts:Content for Nutrition shows:AccuracyComprehensivenessBreadth and depth of informationRelationships are describedConclusions drawnSkill: Self ManagementIdentifies healthful behaviorsDemonstrates healthful behavior, habits and/or techniquesIdentifies protective behaviorsStrategies to avoid/manage unhealthy/dangerous situationsAdditional CriteriaIncludes 3 complete platesIncludes correct quantities pertaining to portion size and daily values for each food groupNumber of servings table worksheet is complete and meets daily valuesNeatness (pictures are secured)6. Final Thoughts/Conclusion to the LessonAs you can see from participating in the supermarket stations, creating three balanced meals can be difficult. In order to eat healthier and meet the daily recommendations of food groups keep in mind the following tips: Make half of your plate fruits and vegetablesMake at least half of your grains whole grainsSwitch to fat-free or low-fat milkBe conscious of the amount of oils you consume7. Classroom Management & MaterialsClassroom MaterialsHandouts/Worksheets: Packet including - “Know, Wonder, Learn” Handout, “Super Market Stations” (Learning Activity Directions), Analytical Rubric, Grading Assessment Form, My Plate mini poster, Open Response Question worksheet, Number of Servings TableOther Materials: Power-Point Presentation Slides, YouTube video “Choose My Plate A Lyrical Rendition”, Poster Board, Tape, Glue, Poster Plate Templates, Food Cut Outs, Light Bulb Stress BallClassroom ManagementFor Content Delivery: Students will sit on side of the classroom for which supermarket they are assigned. For In-Class Learning Activity: Arrange desks in rows where the desks are in two groups facing the center of the classroom. The supermarkets will be located on the perimeter of each side of the groups of desks. Content ReferencesCCSSO-SCASS Health Education Assessment Project (2006). Assessment Tools for School Health Education, ToucanEd Inc., Santa Cruz, CA.Center for Disease Control and Prevention (2012). Nutrition Basics. Retrieved from States Department of Agriculture. “My Plate”. Retrieved from , E. N. & Rolfes, S.R. (2007) Understanding Nutrition, Wadsworth Inc., Beverly, MA.Activity Reference(s)DukeSchoolofNursing. (2011, October 28). Choose My Plate: A Lyrical Rendition. Retrieved from . Appendices: Handouts for StudentsKnow Wonder Learn WorksheetIn-Class Activity “Supermarket Stations” Directions HandoutAnalytical Rubric for the in-class activity “Supermarket Stations”Examples of Proficient WorkGrading Assessment FormOpen Response QuestionsNumber of Servings WorksheetMy Plate Mini PosterAppendix AKnow Wonder Learn Chart Know Wonder LearnFruits VegetablesGrainsProteinsDairyAppendix BHandout #1In-Class Learning Activity: “Super Market Stations”(Skill to be practiced: Self-Management)The room will be set up as two different supermarkets. As each of you entered the classroom you were handed a packet with the supermarket and food group listed on the top. The supermarket determined which side of the room the student will sit on during class and the food group determines which station you will start at. There will be two to three students in each group. Each station is a different food group, so there is a fruits, vegetables, grains, protein, and dairy station. As you and your group members move from station to station, you will be creating three balanced meals using the poster board with traced plates that will be provided to you momentarily. You will have approximately seven minutes at each station. Within the seven minutes you will complete the Learn column of the Know Wonder Learn worksheet. Then you will look through supermarket ads, magazines, and print outs of various foods in order to collect the correct amount of food to put on your plates. In other words, the time spent at each station will be to complete the Know Wonder Learn chart and to distribute the daily amount of each food group across three different plates on the poster. By the time you have gone to each station you will have a completed poster of three balanced plates that does not exceed the daily recommendations. To help keep track of the amount of servings in each meal to ensure that you do not exceed the daily recommendations, fill out the Number of Servings worksheet in your packet. Also, include 1 completed worksheet along with your poster. Appendix CAnalytical Rubric for the In-Class Learning Activity “Super Market Stations”-942975121920Appendix DExample of Proficient Work523923317362020440651733554044951180465863600914400LunchDinnerBreakfast42291003175409575010795Fruits: NoneVegetables: 1 cup string beansGrains: 1 ? cups of cooked pastaProteins: 2 ounces of Lemon Chicken Dairy: 1 cup of low fat milkFruits: 1 large bananaVegetables: ? cup fresh salsaGrains: 2 slices of whole grain breadProteins: 2 eggsDairy: 1 cup of low fat milk306705075565147637545085Fruits: 1 small appleVegetables: 1 cup of baby spinach (in wrap)Grains: 1 whole grain wrapProteins: 2 ounces of turkey breastDairy: 1 cup of low fat milk141922546990Appendix E“Supermarket Stations”Grading Assessment Form____/4 points Content (Core Concepts)-Accuracy & Comprehensiveness____/4 pointsSelf-Management (Skill)____/4 pointsMy Plates (Complete with correct portion sizes)____/4 pointsPoster____/16 pointsTotal PointsAppendix FOpen Response QuestionsList at least 3 different types of healthy grains that were mentioned in the video.Describe 2 helpful hints that can lead to eating a healthier diet.List at least 3 different sources of proteins that were mentioned in the video. List 2 important tips for choosing healthful dairy options. Appendix G Number of Servings TableNumber of ServingsVegetablesFruitsGrainsDairyProteinBreakfastLunchDinnerTotalAppendix HMy Plate Mini Poster094615-50101503517900 ................
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