LESSON PLAN: BREAKFAST CEREALS



LESSON PLAN: BREAKFAST CEREALS Topic: Reading the nutrition facts from a label, Cereal tasting lab Curriculum Organizer: Working with food resources-addressing needs and wantsLearning Outcome: Explain the significance of nutrients with reference to special dietary needsPropose and use criteria to evaluate commercial food productsObjective of the lesson (SWBAT): Distinguish between foods that contain unsaturated, saturated, Trans fat, and explain the health consequences of eachExplain the importance of eating healthy breakfastList of Supplies Eight types of healthy cereals- fruit loops, bran flakes, raisin bran, special K, corn pops, rice krispies, frosted flakes, corn flakesEight big bowls, one custard cup+spoon per student, how to read a cereal box transparency, cereal nutrient comparison sheet, cereal nutrient comparison worksheet, my breakfast plan sheet, break the fast reflection slip.Pre-preparation required: Photocopy for the students, Setting 8 stations with one type of cereal and boxIntroduction / Motivation:Asking questionsHave you had breakfast today?If you have not done the breakfast,why not?Outline of steps in the lessonGive how to read a cereal box worksheet to students and go over it by using the trasparencyExplain how to work on the Cereal nutrient comparison sheet- They have to read the label on the cereal, and find out how many calories, protein, CHO starch, CHO sugar, fibre, and fat is in that particular cereal. After checking and tasting all the cereals, they have to give the rank to the cereals. It will be out of eight marks. For example if you find that fruit loop cereal gives the highest amount of energy, it will get 8 marks, next down to it will get 7. The cereal that provides least amount of energy will get one mark. Similarly you will think about protein, CHO starch, and Fats.But what about the CHO sugar, and fat? Is it good to eat sugar and fat? No, so you will give marks 8 to the cereal that have least amount of CHO sugar, or fat. You will give an overall rank to that cereal by doing the grand totals.Make the eight groups of the students because there are eight types of cereals. ( three students per group)Instructions for the work:Each student should have one custard cup and a spoonWhen you reach at the table, you can get one teaspoon of cereal from the big bowl/container. For putting the cereal in your custard cup use the spoon already present in the bowl. Do not put your used spoon in the big bowlTry every cereal Fill in the information on your worksheet. You will stay on one table for approximately 5 minutes. When I say move, then move to the next table in clockwise direction. Follow the same procedure of tasting the cereal and writing down the information After completing the rotation on all the stations, students will go back to their original seats.Then they will wash their dishes Then they will work on the Cereal nutrient comparison worksheet.They can work on “My breakfast plan” and “Break the fast reflection slip” if had time.Summary/closure: Read carefully the labels of what you eat.Assessment/ Reflection: Check the students for Their interest in listening the teacher, and following the instructionsTheir work on the worksheetsTheir participation in the cereal tasting labPossible Follow Up:Next day - demo on a healthy breakfast- German apple pancakeName of Course Foods 9/10 Grade Level 9/10Title of Unit Grain products- cereal/breakfast, rice, and pastaRelated Curriculum Organizer/s: working with foods resourcesUNIT OVERVIEWLESSON TOPICOBJECTIVES (SWBAT)TEACHING ACTIVITIESMATERIALS/RESOURCESASSSESMENT/EVALUATION1. Introduction to Breakfast and breakfast cerealsStudents will learn the importance of breakfast in their dietTeacher explanation- importance of breakfast in daily life, Good morning questions about breakfast, explanation of terms related to starvation and hunger, Discussion on advantages, and reasons for having healthy breakfast. Good morning questions sheet, sheet explaining the terms related to hunger etc., break the fast sheet, breakfast questions, Food for life book.Student evaluation will be from their work on various sheets, participation in the discussion and questioning2. Cereals- Breakfast, and Ready to eat breakfast cerealsStudents will learn about importance of healthy breakfast. They will get awareness of food & nutrition facts around the worldTeacher explanation- why not to eat sugary foods in breakfast (by using graphic transparency), notes on starting the day right off, surprise test on breakfast facts, reading, discussion & questioning about the article “Rise and Dine”Transparency-why not to eat sugary foods, transparency-starting the day right off, Surprise test, article “Rise and Dine”Students will be evaluated from their work on sheets, work on the test, and their interest in discussion after reading the article3. Cereals-Nutrition labels & Ready to eat breakfast cerealsStudents will learn about significance of nutrients with reference to dietary requirements, and purpose and use of criteria to evaluate commercial food products Teacher explanation-how to read the nutrition label?, Then students will read labels of ,and will taste eight different type of cereals. Then they will compile the data and will rank different cereals. Then if had time-they will work on My breakfast plan, and breakfast reflection slip.Transparency for explaining how to read the nutrition labels, Eight different type of cereals with boxes, cereal nutrient comparison sheets, my breakfast plan sheet, reflection slips, custard cups and spoonsStudent evaluation will be from their work in the lab on cereal comparison sheet, from their work on the my breakfast plan, and from the reflection slip4. Making healthy breakfast- PancakesStudents will learn about how to make pancakes (starch cookery)Teacher demo on making German apple pancakes, worksheet on method of making pancakesTransparency-recipe for pancake, materials and equipments for demo, worksheet-pancakesEvaluation will be from students interest in teacher demo, and their work on the worksheets5Making healthy breakfast- PancakesStudents will demonstrate their knowledge regarding pancakes by making them in the lab Students will make German apple pancakesMaterials and equipments for the lab, teacher’s lab evaluation sheetStudent evaluation will be from their work in the lab, and from teacher’s lab evaluation sheet6. RiceStudents will learn about different type of rice, and other important information about riceTeacher will show the different kinds of rice, work on rice bookletDifferent type of rice, rice booklets, and transparenciesEvaluation will be from student interest in rice kinds, work on the sheets7. RiceStudents will learn important facts about rice around the world, demo on making stir fry with riceRice around the world sheet explanation, Teacher demo on making stir fry with riceRecipe (transparency), Materials and equipments for the demo, Rice around the world sheetStudents will be evaluated from their interest in the teacher demo, and their work on rice around the world sheet8.RiceStudents will demonstrate their learning by making stir fry with rice Lab day-Students will make stir fry with riceMaterials, equipments and the recipe, teacher lab evaluation sheetStudent evaluation will be from their work in the lab9. PastaStudents will learn about pasta, and will learn to make macaroni and cheese Introduction to pasta, pasta worksheet, teacher demo on making macaroni and cheese Pasta notes, pasta worksheet, recipe, equipments and materials for the recipeEvaluation will be from students work on the sheets, interest in the teacher demo10. PastaStudents will demonstrate their learning by making macaroni and cheese Discussion about the home work, Pasta word search, Students lab on making macaroni and cheese Recipe, equipments and materials for the recipe, teacher lab evaluation sheet, Pasta word searchEvaluation will be from students work on the word search, and work in the lab11. PastaStudents will get information about different shapes of pasta, and learn to make Spaghetti and meat sauceIntro to shapes of pasta(by setting different stations & showing different shapes of pasta), Teacher demo on making Spaghetti and meat sauce 20 types of pasta samples, Shapes of pasta sheet, and materials & equipments for the demo Students will be evaluated from their interest in the discussion about shapes of pasta, drawing of pasta shapes, and interest in the teacher demo12. PastaStudents will show their learning by making the Spaghetti and meat sauceStudents’ lab on making spaghetti and meat sauceStudents lab plans, teacher lab evaluation sheet, materials equipments and the recipe Student evaluation will be from their work in the labNext unit: Eggs and Egg cookery ................
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