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Student Teaching-Nutrition Lesson 2
Student Teaching-Nutrition Lesson 2
Date: 9/20/17
Subject: Health
Grade: 9
Virginia S.O.L.s:
9.1 The student will apply health knowledge and skills to achieve and maintain long-term
health and wellness.
b) Identify guidelines for sleep, rest, nutrition, and physical activity.
Instructional Goals:
Essential Question: What are the nutritional guidelines for eating a well balanced meal? Why is
it important to eat a well balanced meal?
Key Concepts:
Vocabulary:
General: N/A
Special: N/A
Technical:
Fiber: the indigestible part of plant foods that travels through our digestive system, absorbing
water along the way and easing bowel movements.
Refined grains: grain products consisting of grains or grain flours that have been significantly
modified from their natural composition.
Folate: a water-soluble B vitamin that is naturally present in some foods, added to others, and
available as a dietary supplement.
Potassium: a mineral that, among other things, helps muscles contract, helps regulate fluids and
mineral balance in and out of body cells, and helps maintain normal blood pressure by blunting
the effect of sodium.
Calcium: the most important mineral for the human body. It helps form and maintain healthy
teeth and bones.
Monounsaturated fats: a type of fat found in a variety of foods and oils. Eating foods rich in
monounsaturated fatty acids improves blood cholesterol levels.
Polyunsaturated fats: a type of fat found mostly in plant-based foods and oils. Eating foods rich
in polyunsaturated fatty acids improves blood cholesterol levels.
Chronic disease: one lasting 3 months or more that cannot be prevented by vaccines or cured
by medication, nor do they just disappear.
Instructional Materials/Resources:
Printed Materials: N/A
Supplies: N/A
Internet Resources:
https://www.ahealthiermichigan.org/2015/04/28/why-all-5-food-groups-are-essential-to-
maximizing-your-health/
https://www.choosemyplate.gov
https://www.choosemyplate.gov/MyPlate-Daily-Checklist
Electronic Resources:
chrome book or laptop
Instructional Strategies and Activities
Beginning of Class: (5 minutes)
Once each student has filled in each of the categories for their food group, they will then present
the information they gathered to the rest of their group members. Each students should verbally
communicate this information. Simple copying down information from everyone's chart will not
be allowed. Once each group has filled in the information for each of the remaining food groups,
the teacher will conduct a class discussion to ensure that each group was able to gain the
necessary information about each food group. To do so, the teacher will go through each of the
categories for each food group, having students offer some of the information they recorded in
their chart. For example, for the fruits food group, the teacher may ask the student who was
responsible for fruits in group 1 to state some of the foods included in this group, then ask the
student who was responsible for fruits in group 2 to state what they found about daily
recommendations. Throughout this discussion, the students will have the opportunity to add
information to their charts about each food group.
Some additional questions that the teacher would ask in the discussion that were not included on
the food group chart would be:
Does it matter what types of grains we consume as long as we are meeting the
recommended amount? How much of the grains we consume should be whole grains?
Does all fruit juice count as a serving of fruit? What percentage does the fruit juice need
to be? Do these same rules apply to the vegetable group?
What should most of the dairy products we consume be?
Even though oils are not food groups why is it important for us to consume a certain
amount?
Are the recommended daily amounts for each food group the same for each person? What
do they depend on?
*Groups that do not have 6 members can work together on the remaining food groups to fill in
the categories of information for those food groups.
Differentiated Instruction:
Struggling Readers:
During Reading:
For the group retelling activity, these students will be in a group that will be lead by the teacher.
The teacher will work closely with students in helping them locate the correct information to fill
out their section of the chart. The teacher will not find the answers for the students, but will be
there to provide support to them if they begin to have trouble understanding the content of the
reading. Having the teacher there to support the group will help these students to have success in
their particular roles in the group.
After Reading:
These students will be allowed to work in partners to complete the concept circles handout.
Having these students work in pairs will allow them to talk between one another about what they
remember from the reading activity. These students will most likely remember different aspects
of the reading, so they will be able to offer each other some support in remembering specific
facts about the food groups. Being able to talk back and forth about the reading content will help
them to develop a deeper understanding of what they read which will help them in completing
the concept circles.
Gifted:
During Reading:
In addition to completing their own section of the activity, these students will be the team leaders
of each group. They will be responsible for keeping each member on task, making sure their
group is completing their sections in a timely manner, and providing help to any of the group
members that encounter a problem while working on their section of the assignment.
After Reading:
These students will be given a special version of the concept circle handout and will be asked to
work on it on their own. The version that these students will complete requires them to think a
little harder about the answers to each concept circle because additional information is missing
for some of the circles.
Summary:
Today we learned that there are 5 food groups included in the MyPlate guidelines. These food
groups include: proteins, vegetables, fruits, grains and dairy. We also learned that oils are also a
not a food group but provide essential nutrients to our bodies, but consumption should be limited
to a very small amount. We learned that some of the foods in the protein group include meat,
poultry, seafood , beans and nuts, some of the foods in the grains group include any food made
from wheat, rice, oats, cornmeal, barley or any other cereal grain, some of the foods in the dairy
group include all fluid milk products and many foods made from milk, and we learned that foods
in the fruit and vegetable groups include all fruits and vegetables or 100% fruit and vegetable
juices.
Name: Class Period: Date:
KWLL Chart
Topic: My Plate Food Groups
Directions: Each group member will pick 1 food group to complete the chart information for.
Information should be collected using only the websites provided in class. Once each member has filled
in their section of the chart, group members will take turns informing the rest of their group members
about their food group.
Foods Included
Daily
Recommendation
Males (14-18)
Daily
Recommendation
Females (14-18)
Serving
Equivalents
Benefits of Eating
Foods in this
group
Name: Class Period: Date:
Concept Circles
Directions: Shade in the section that does not relate to the words in the other sections,
then name the concept.
1.
Fruits Oils
Grains Proteins
2.
Wheat Pasta
Seeds Rice
3.
Any Fresh
Juice Berries
Banana
Grapes Puree
4. Oils
Vegetable
Olive Canola
5. Dairy
Soymilk Cheese
Milk
6. Protein
Eggs Seafood
Poultry
Directions: Add an additional example to the circle and name the concept.
7.
Sweet
Potato
Broccoli Spinach
Name: Class Period: Date:
Concept Circles
Directions: Shade in the section that does not relate to the words in the other sections,
add a word that does relate, then name the concept.
1.
Fruits Oils
Grains
2.
Pasta
Seeds Rice
3.
Any Fresh
Juice Berries
Grapes
Directions: Add an additional example to the circle, then name the concept.
4.
Vegetable
Olive Canola
5.
Soymilk Cheese
Milk
6.
Eggs Seafood
Poultry
7.
Sweet
Potato
Broccoli Spinach
Name:
Meal 1:
Meal 2:
Meal 3:
Snacks:
Recommended Totals
Fruits:
Vegetables:
Grains:
Dairy:
Protein:
How did your 3 meals match up with your recommended totals for each
food group? Did you meet all your recommendations? If not, which food
groups do you need to incorporate into your everyday diet?