|
Lesson Plan Integrating of Standards
| In
the sample lesson plan below, notice that the teacher has
used standards from the Curriculum Frameworks (see section
in red) to inform her planning. In fact, she has used standards
from both a content framework (in this case Health)
and a skills framework (Mathematics and Numeracy).
This particular plan could be one of a series devoted to preventative
health. |
| Name
of Topic: Prevention
Name
of Lesson: Nutrition
How
does this lesson relate to student goals and interests?: Students
expressed concern about healthy eating habits for themselves
and for their children. |
Learning
Objective(s): What will the students know (content)
and be able to do (skills) as a result of the activity (-ies)?
-
Students will be able to plan at least one nutritious
meal based on FDA recommendations.
- Students
will be able to understand nutrition information on a
product label and calculate/estimate fat content by portion
with 80% accuracy.
|
| Activities:
Part
One - Healthy Meal Planning
- Research
latest FDA nutrition recommendations online.
- Relate
traditional foods to food groups described.
- Using
paper plates, sketch out an evening meal divided by traditional
foods, portions, and the food groups to which they belong.
- Evaluate
and analyze with FDA information.
Part
Two - Using Nutrition Information on Labels
- Read
and discuss nutrition info on labels from several types
of foods (use actual labels).
- Based
on the percentage of calories from fat, calculate the total
number of grams of fat in each portion.
- Using
FDA guidelines, decide which foods, based on their nutrition
labels, are within FDA guidelines for daily fat consumption.
|
| Content
Framework: Health
Strand:
Behavior and Change
Standard(s):
Influence of behavior on health
See
page 27 of Health CF. |
Skill
Framework: Mathematics &
Numeracy
Strand:
Number Sense
Standard(s):
Compute fluently; make reasonable estimates.
See
page 16 of Math/Numeracy CF. |
| Assessment:
- Learner
will design a healthy, well-balanced, and portioned meal
according to FDA guidelines.
- Learner
will successfully compute the number of fat in a portion
of food based on product label information.
|
Contacts: Regional Curriculum
Coordinators
|
|
