Day 1:

Bellwork (~5 minutes):

In the process of determining bellwork activity

Launch (~20 minutes):

What criteria do you think are important when deciding how healthy a mean is?
o Sodium, calories, fat, protein, high fructose corn syrup, etc.
What is your evidence for that/why do you think that?
o Nutrition facts/labels, from the TV, what my mom cooks/wont let me eat etc.
Does anyone have any other ideas?
You all offered great ideas, but today we are going to focus on these 7 criteria. These
criteria are important for maintaining your health, specifically maintaining cardiovascular

health:
o Calories, sodium, fat, cholesterol, sugar, protein, carbohydrates
What do you think these criteria contribute to you heath?
o Some are good, some are bad, moderation, energy in your body, build muscle
What is your reasoning?
Does including these things in your diet always have a negative effect on your health?
Now I am passing out a worksheet. On this worksheet take notes about the different

dietary components as we discuss them

Sodium: How do you think it affects the heart? What about the other parts of the body?

Dont you need sodium in your diet for certain biological processes?
o Tell students the importance of sodium consumption
o Probe students to figure out what they know about the negative side effects of
excess sodium in the diet
Think about how you feel after eating a really salty meal. What kinds of

things do you notice happen to your body?

Get thirsty, get bloated, feel tired, etc
We will go through the remaining criteria asking students the similar questions for each
criteria.

Task (~ 20 minutes):

Students will be working in groups to create their healthy meal. While students are working, we
will be walking around asking questions:

Which dietary components did your group decide you wanted to monitor as you created

your last meal of the day? Why did you decide on these?
Do you typically think about these things when you eat at a fast food restaurant?

Why/why not?
What was the most surprising thing you noticed when you began looking at the data?

Does that inspire you to think more critically about your own dietary choices?
Do you think ____ is more important in your diet than ____? Why is that?
What effects do you think you would see on your body if you cut out ____ completely?

Wrap-Up (5 minutes):

Lets talk about what we did today.

What did you find to be the most challenging part of this activity?
Did you ever stop to consider these things in your diet before today? Why/why not?

Day 2:
Bellwork (5 minutes):

In the process of determining bellwork activity

Task completion (20 minutes):

Students will be engaging in arguments from evidence by creating posters of their meal
choices and their reasons for choosing those items and then discussing with classmates

those choices during a modified round robin activity.

**Time checks to be given to students to keep them on task**
What process did you use to determine how healthy this meal is?
Say you had to eat this meal every day for a month, a la Super Size Me; how do you think
this would affect your cardiovascular health?

Do you know anybody that eats like this? Do they seem generally healthy? Active?

Happy?
Why do you think its important for us to discuss how these dietary components affect the
heart?

Summarize (~20 minutes):

Call on pre-determined groups (likely the ones that created the healthiest and/or poorest
meal choices). Discuss heart disease and related afflictions with students.

What was your meal?

How far over/under were you for each category?
What made this task difficult?
Why do you think nutrition labels are so meticulously regulated? Does this have

any bearing on peoples food choices? Why?

What do you know about heart disease? Do you know anybody with heart

disease?
What factors contribute to heart disease?
Do you think there are any other factors that contribute to it? As in, do you think

that there are people that are predisposed to heart disease?

What kind of measures would these people take to reduce the likelihood that they

would develop heart disease?

Can someone name a type of heart disease?
How would the meal choices you just made affect someone with this condition?

Assessment (5 minutes):
Hand out post assessment

Task Statement
You are a cardiologist with a patient displaying early signs of cardiovascular disease. The
patient is a middle-aged man who works long hours at the office and does not have time to cook.
As a result of this, he eats mostly fast food and is not readily able to change his dietary habits. He
has given you a list of the places he eats most frequently and the items he typically orders. As his
doctor it is your job to help him toward leading a healthier lifestyle.
Nutrient

Daily Values

Already consumed

Calories

2000

1200

Fat

65 (g)

47 (g)

Cholesterol

300 (mg)

260 (g)

Sodium

2400 (mg)

1970 (mg)

Carbohydrate

300 (g)

190 (g)

Protein

50 (g)

55 (g)

Sugar

31 (g)

18 (g)

What he has left

Today specifically he has already consumed breakfast and lunch. In the table above you
will find his nutrition intake for the day as well as the daily recommended values. Your task is
choose the healthiest dinner options from each restaurant so that he stays reasonably within the
daily limits. Because of what he has already eaten today, going over the recommended values
will be unavoidable. However, you should try not to go over in all categories.
It is suggested that you fill in the table above to determine how much of each criteria he has left.

Part 1:
As a group, in the table below circle the 3 nutritional criteria that you will use to evaluate your
meal in addition to calories. You will have 4 nutritional criteria total. Justify your choices on the
back of this sheet. Use evidence from our previous discussion as evidence.
Justification Example: Our group will look at ________ content because...(Use evidence here)
Calories

Cholesterol
(mg)

Sugar
(g)

Carbohydrates
(g)

Protein
(g)

Sodium
(mg)

Fat
(g)

Now, individually work to evaluate the meals from your restaurant based on the 4
criteria your group just choose from. You only need to consider the 4 criteria you chose in
your meal choice. Each group member will have a different restaurant. Pick 2 items from your
restaurant that you think are the healthiest based on these criteria to make meal.
Circle your 2 items and justify on the back of your restaurant sheet why those are the
healthiest citing your criteria as the justification. Your reasoning should include information
about what criteria he will have too much of and why that is good/bad for his health.
Example: I chose ________ and _______ because(reasoning)
Part 2: (will be given to students at a different time)
Back in your group determine which person created the healthiest meal. Create a poster
to display your groups healthiest meal choice.
On the poster include:
The 4 nutritional criteria that you looked at (calories and 3 others)
Justify the reason for choosing your criteria
The groups overall healthiest meal choice (2 items)

How much over/under your meal is for each of your 4 national criteria
Justify why this was the healthiest meal in the group
Write a statement to the patient encouraging him to change his dietary habits because of
how all nutrients affect the body.

Food Choice

Calorie
s

Sodium
(mg)

Fat
(g)

Cholesterol Sugar Carbohydrates Protein

(mg)
(g)
(g)
(g)

Baconator

930

1810
(75%
DV)

62
(95%
DV)

205 (83%
DV)

8
(27%
DV)

33 (11% DV)

58
(102%
DV)

6-piece Spicy
Chicken
Nuggets

400

950
(40%
DV)

29
(45%
DV)

60 (20%
DV)

1 (3%
DV)

20 (7% DV)

14
(28%
DV)

Power
Mediterranean
Chicken Salad

430

1220
(51%
DV)

14
(22%
DV)

115 (38%
DV)

18
(58%
DV)

38 (13% DV

39
(78%
DV)

Medium
Natural-Cut
Fries

420

420
(18%
DV)

19
(29%
DV)

0 (0% DV)

0 (0%
DV)

56 (19% DV)

6 (12%
DV)

Small Rich &

Meaty Chili

170

780
(33%
DV)

5
(8%
DV)

35 (12%
DV)

6
(19%
DV)

16 (5% DV)

15
(30%
DV)

*Percent listed are percent Daily Value (% DV) of nutrients based on a 2000 calorie diet

Food
Choice

Calories Sodium
(mg)

Fat
(g)

Cholesterol
(mg)

Sugar
(g)

Carbohydrates
(g)

Protein
(g)

Big Mac

540

970
(40%
DV)

28
(43%
DV)

80 (27%
DV)

9
(29%
DV

47 (16% DV)

25
(50%
DV)

Premium
Buttermilk
Crispy
Chicken
Sandwich

580

900
(37%
DV)

24
(37%
DV)

65 (22%
DV)

11
(35%
DV)

62 (21% DV)

29
(58%
DV)

Chicken
McNuggets
(6 count)

280

540
(22%
DV)

18
(27%
DV)

40 (13%
DV)

0 (0%
DV)

18 (6% DV)

13
(26%
DV)

French
Fries

230

130
(5%
DV)

11
(17%
DV)

0 (0% DV)

0 (0%
DV)

30 (10% DV))

2 (4%
DV)

McFlurry
with OREO
Cookies (12
oz)

520

260
(11%
DV)

17
(26%
DV)

45 (14%
DV)

64
(206%
DV)

80 (27% DV)

12
924%
DV)

*Percent listed are percent Daily Value (% DV) of nutrients based on a 2000 calorie diet

Food
Choice

Calories

Sodium
(mg)

Fat
(g)

Cholesterol
(mg)

Sugar
(g)

Carbohydrates
(g)

Protein
(g)

Nacho
Cheese
Doritos
Locos Taco

170

370
(15%
DV)

10
(15%
DV)

25 (8% DV)

1 (3%
DV)

13 (4% DV)

8 (16%
DV)

Burrito
Supreme Beef

410

1140
(48%
DV)

15
(23%
DV)

30 (10%
DV)

4
(13%
DV)

51 (17% DV)

17
(34%
DV)

Cantina
Power
Bowl Chicken

490

1280
(53%
DV)

19
(29%
DV)

75 (25%
DV)

3
(10%
DV)

49 (16% DV)

29
(58%
DV)

Cheesy
Fiesta
Potatoes

230

520
(22%
DV)

12
(18%
DV)

5 (2% DV)

2 (6%
DV)

28 (9% DV)

3 (6%
DV)

Chicken
Quesadilla

510

1200
(50%
DV)

27
(42%
DV)

75 (25%
DV)

3
(10%)

39 (13% DV)

28
(56%
DV)

*Percent listed are percent Daily Value (% DV) of nutrients based on a 2000 calorie diet

Food
Choice

Calories

Sodium
(mg)

Fat
(g)

Cholesterol
(mg)

Sugar
(g)

Carbohydrates
(g)

Protein
(g)

Chicken
Sandwich

440

1390
(58%
DV)

18
(28%
DV)

55 (18%
DV)

5
(16%
DV)

41 (14% DV)

28
(56%
DV)

Nuggets
(8 count)

270

1060
(44%
DV)

13
(20%
DV)

70 (23%
DV)

1 (3%
DV)

10 (3% DV)

28
(56%
DV)

Grilled
Chicken
Sandwich

320

800
(33%
DV)

5
(8%
DV)

65 (22%
DV)

7
(23%
DV)

40 (13% DV)

30
(60%
DV)

Waffle
Potato
Fries

400

180
(7.5%
DV)

21
(32%
DV)

0 (0% DV)

0 (0%
DV)

48 (16% DV)

55
(110%
DV)

Medium
Fruit Cup

50

0 (0%
DV)

0
(0%
DV)

0 (0% DV)

10
(32%
DV)

13 (4% DV)

1 (2%
DV)

*Percent listed are percent Daily Value (% DV) of nutrients based on a 2000 calorie diet

Food Choice

Calories

Sodium
(mg)

Fat
(g)

Cholesterol
(mg)

Sugar
(g)

Carbohydrates
(g)

Protein
(g)

Pepperoni Personal Pan

Pizza Slice

160

400
(17%
DV)

7
(11%
DV)

15 (5% DV)

2 (6%
DV)

17 (6% DV)

6 (12%
DV)

Veggie
Lovers Person Pan
Pizza Slice

140

320
(13%
DV)

5
(8%
DV)

10 (3% DV)

2 (6%
DV)

18 (6% DV)

6 (12%
DV)

Cheesesticks
(1 stick)

170

370
(15%
DV)

6
(9%
D)

10 (3% DV)

1 (3%
DV)

20 (7% DV)

7 (14%
DV)

Baked Hot
Wings (5
wings)

260

1060
(44%
DV)

18
(28%
DV)

140 (47%
DV)

0 (0%
DV)

1 (0% DV)

24
(48%
DV)

Creamy
Chicken
Alfredo (
Pan)

510

900
(38%
DV)

26
(40%
DV)

400 (13%
DV)

3
(10%
DV)

47 (16% DV)

22
(44%
DV)

*Percent listed are percent Daily Value (% DV) of nutrients based on a 2000 calorie diet