Standards: : FCS-FNL-1.
Define and demonstrate an understanding of the components of a nutritious diet
by planning menus for different age groups using Dietary Guidelines for
Americans, other consumer dietary recommendations including MyPlate, and the
Exchange Lists for Meal Planning and Food Labels to plan menus.
Work Session: 1 Complete any
assignments from Wednesday, October 9, 2013
2. Students will give examples of
their favorite snack foods that are high in fat, sugar, and/or salt. Teacher
will write responses on board for class observation. Then students will
brainstorm a list of snack alternatives that are low in fat, sugar and sodium..
Teacher will discuss the value of choosing snack foods that support the two
basic themes of the Dietary Guidelines: 1) Maintain calorie balance over time
to achieve and sustain healthy weight. 2) Focus on consuming nutrient-dense
foods and beverages.
3. Students will complete “Catch
Nutrition Fever” students will respond to the yes/no questions and fill in the
thermometer to assess how closely they are following the DGfA. Students will
answer the evaluation questions to explore ways to change health risks and promote
wellness habits.
4. Students will answer: What are
the five food groups? Myplate.gov
5. Teacher will use Myplate.gov to
discuss food groups. Discuss foods and portion sizes/calories. Show students
how to naviagate the site for upcoming project. *Teacher will show
foods/portion; so students can see real portions.
6 Students will complete “Personal
Plate” Activity C worksheet: they will label the groups of Myplate and give the
recommended dayil amounts for each group. Then they will write the names of
three of their favorite foods from each group in the appropriate spaces on
.
Daily Homework:none
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