Eating for a Healthier Me

Victor Zerpa

KH 3100

 

 

9th Grade

QCC:  Evaluates diet relative to personal needs, dietary guidelines, and energy balance (caloric intake vs. energy expenditure) and designs a plan for improvement.

National Health Standard #3

Georgia Technology Standard for Basic Skills at the 9th grade level.

 

 

Goal Statement:  The student appreciates the relevance of good nutrition

 

Objective Statement:  The student will recognize eating habits that can negatively affect 3 body systems.

 

Anticipatory Set:  The class is divided into groups of 3-4.  Each group will be given a prepared menu to analyze.  For 5 minutes or so, each group will analyze the contents of the menu and indicate what components are harmful and/or missing and what could be substituted and/or added.

 

Teach Section:

Lesson concept:  In order to maintain optimal health in regards to eating, it is essential to know the habits to avoid while being conscious of proper balance and moderation.

 

Lesson cues:

 

Teacher modeling:  Each student will conduct a self-appraisal by writing down the meals he/she has consumed over the last two days and then analyzing them as done previously in the small groups with the prepared menus.  Done correctly, each student will gain a better understanding of his/her own eating habits that may lead to problems with health in the future.

    

            What immediate steps do you think you could take to improve your eating habits?

            How difficult would it be for you to change some of your eating habits given the     

            eating habits of the rest of your family?

 

Student activity:  This action-oriented activity will be presented over the next 15-20 minutes.  At the 9th grade level students are very aware of what they eat so specific attention will be paid to their individual eating habits.  Students will only need paper and pencil and a recollection of their meals for the last two days. 

 

Closure:  Students will further gain an appreciation for the burden certain foods place on the system by going through the steps to get a detailed analysis of a day’s food consumption at http://www.nat.uiuc.edu/mainnat.html, as homework.  Here the students will enter all the food items they consumed over an entire day to get a detailed analysis of the nutritional make-up.  Next, students will be asked to use the Energy Calculator link on the side menu bar and calculate the energy expenditure for the same day.  Students will be asked to report back their findings and to elaborate on whether or not that day’s food consumption was contributing to gaining weight, maintaining current weight, or loosing weight.

 

Evaluation:  Students will be asked ten questions related to the work they did in class and on the homework assignment.  One sample question is as follows:

1)      What is a likely outcome if you were to eat 3 times the daily recommended allowance of fat for a prolonged period of time?

a)      You would have 3 times as much readily available energy to go about your day.

b)      You would place undo strain on your circulatory system that could eventually lead to cardiovascular disease.

c)      You would maintain a healthy weight as long as you also ate 3 times the servings of vegetables and carbohydrates.

d)      You would have an improved complexion and reaction time.

 

Reteach Section:  If students have difficulty in understanding the relevance of good nutrition, then I would simply restate the importance of it when we reviewed the internet homework assignment.  The assignment would provide each student with a detailed analysis of their meals, by food item, and it would also illustrate for them the caloric burden of their meals.  The second part of the assignment would provide the students with an idea of how well they are utilizing the calories they consume.

 

 

References: 

 

http://www.nat.uiuc.edu/

 

http://www.pelinks4u.org/links/healthfitnutrit.htm