LESSON PLAN: FOOD GROUPS

CONTEXTUAL DETAILS

Name: Teegan Neill School: Craigmore High School

Year Level / Age Range: Year 8’s Date: 30th of May and 1st of June 2018.
No. of Students: 20 Estimated Duration of Activity:
Location: Theory Room 110 Minutes

AREA OF LEARNING: Nutrition and Wellbeing

TOPIC: THEORY LESSON (FOOD GROUPS)

AUSTRALIAN CURRICULUM LINK: Analyse how characteristics and properties of food determine
preparation techniques and presentation when designing solutions for healthy eating (ACTDEK033)
ELABORATIONS:
 examining the relationship between food preparation techniques and the impact on nutrient value
 investigating how a recipe can be modified to enhance health benefits, and justifying decisions

BROAD OUTCOME

Students will be introduced to the topic of healthy eating and The Australian Guide to Healthy Eating. The
different types of food choices will also be discussed, in terms of what good, sometimes and poor food
choices look like.

SPECIFIC LEARNING OUTCOME/S

During the lesson, students will discuss and participate in activities regarding the Australian Guide to
Healthy Eating, Food Choices and the overall importance of healthy eating.

PREPARATION / ORGANISATION

In terms of preparation and organisation, three activities will be prepared before the lesson. As well as a
PowerPoint presentation, so that students have a clear insight and some visuals to assist with the new
information and learning.
The PowerPoint presentation will include information on the Australian Guide to Healthy Eating as well a
break-down of each food group, what is included in each group and why they are important. Serving sizes
will also be discussed as well as food choices and the general topic of healthy eating.
Resources will need to be collated and presented in an organised manner during the lesson, so that each
activity runs smoothly and efficiently. This will also make the resources easily accessible for students,
making the lesson run smoothly.

RESOURCES: The resources required for the practical include…

 PowerPoint presentation on the Food Groups and The Australian Guide to Healthy Eating
 ACTIVITY ONE: Guide to Healthy Eating Template Activity
 ACTIVITY TWO: Traffic Light Activity
 ACTIVITY THREE (BACK UP): Recipe activity if the class needs extra activities
 LESSON PLAN: FOOD GROUPS

RESOURCES
PROCESS: (RUNNING SCHEDULE)
What materials will be used?

LESSON COMMENCES
Students will arrive to class, placing their bags down and sitting in table groups. To ensure PROJECTOR
they will be on task, phones will be put away.
POWERPOINT
The lesson will begin by going through the first section of the PowerPoint. The teacher will PRESENTATION
discuss:
 What the Australian Guide to Healthy Eating means WHITE BOARD
 The different sections of the guidelines
 What is included and some examples of each section
ACTIVITY ONE:
The discussion / presentation will then go onto the topic of serving sizes. This will
commence by playing a video from the Guide to Healthy Eating’s website, which  Guide to Healthy
discusses what a serving size is. The presentation will then go onto discuss: Eating Templates
 What the recommended serving size is for the class’s age group  Food Images
 Serving size examples for each food group  White Board
Markers
To provoke discussion and to monitor whether students have absorbed any information,
the teacher will ask what a good source and bad source is for each food group (eg. White
bread instead of wholegrain bread.) The teacher will then discuss why each food group is ACTIVITY TWO:
important for our bodies.
 Traffic Light
ACTIVITY 1: AUSTRALIAN GUIDE TO HEALTHY EATING TEMPLATE Coloured
Cards
Students are given an empty template and laminated photos of food items.  Food item
Collaboratively, students then place the food items into the correct food group and we images on
then discuss the answers as a class. the
projector
ACTIVITY 2: TRAFFIC LIGHT GAME

Students are given red, yellow and green coloured cards. Red symbolises a poor food ACTIVITY THREE:
choice, yellow is sometimes and green is good. When a food item is presented on the
projector, students hold up a card to determine what type of food choice that item would  Recipe Examples
be categorised as. This gives students the chance to express their opinions without having  Markers
to speak in front of the class.  Templates

ACTIVITY 3: RECIPE ACTIVITY

Students are given an ingredients list from a recipe and an empty template of the guide
wheel. Students then draw or write the ingredients in the correct food group section and
discuss the ‘healthiness level’ of the recipe.

A brief recap is completed at the end of the lesson, to summarise the topic for
the day and why we should make healthy food choices.