FNL: Thursday, April 17, 2014

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.

Opening Warm-up AND/OR Activator (highlight one):  Catch Nutrition Fever (handout)

Work Session:1.

1. Complete and check  DGA assignments for a grade.

{RF12p77} 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.

2. 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.

   

MyPlate

3. Students will answer: What are the five food groups? (Textbook p94-.98 to discuss MyPlate food groups)

(Myplate.gov) Teacher will show Youtube clip for audio explanation (remediation)

(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.)

-Students will complete Lesson 2 MyPlate. Web based guided questions (10). Students will use the media center or ipads.

4. MyPlate: WB Activity C Personal Plate-Students will label groups of Myplate and give the recommended daily amounts for each group. Then they will write the names of three of their favorite foods from each group in the appropriate spaces on the activity.

Closing/Summarizer: