SIOPLongFormLessonPlan NutritionAssessment REVISEDJUNE2012 by MfT85YYG

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									Content Objectives (TEKS):
In pairs, students will create a healthy restaurant menu and bring a sample
of that menu item to class.

       (28) Listening and Speaking/Teamwork. Students work productively
       with others in teams. Students will continue to apply earlier standards
       with greater complexity. Students are expected to participate in
       student-led discussions by eliciting and considering suggestions from
       other group members and by identifying points of agreement and
       disagreement

Language Objectives (ELPS):
TLW read a variety of restaurant menus. TLW discuss with the class the
characteristics of menus/healthy menus. TLW write their own restaurant
menu.

       c5G: Narrate, describe, and explain in writing

Needed Supplies
   Assorted restaurant menus—you can get them from restaurants or
     find them online at the following websites:
     http://www.chilis.com/
     http://www.redlobster.com/homeflash.asp
     http://www.rubytuesday.com/
     http://www.pandaexpress.com/
     http://www.olivegarden.com/
     http://www.starbucks.com/

      two colors of Post-it notes; each student will need 4 of each color
      “Restaurant Menu Planning Sheet”, one per pair of students
      pages for flip book, one set per pair of students
      copies of “Food Pyramid”, several per pair of students
      crayons and markers
      Students will need to bring supplies to do their Menu Demonstration.
Estimated Time Frame:
2-3 class periods

*Lesson adapted from Readwritethink.org




                        1
                               S.E.E.
                            Significant Emotional
                                 Experience

                 What pictures can be used to make
                 abstract concepts concrete?
                 View, Preview, Overview, Review

  1. Pass out menus. Give each student 4 Post-it notes, three in one color
     and three in another color.
  2. Have them look through the menus. They are to search for “healthy”
     choices on the menu. Using one color of Post-it notes, they are to
     label two menu choices as “HEALTHY” and write a brief explanation of
     why they are healthy.
  3. Now, they are to search for “unhealthy” choices on the menu. Using
     the other color of Post-it notes, they are to label two menu choices as
     “UNHEALTHY” and write a brief explanation of why they are
     unhealthy.
  4. As a class, review the choices. Discuss what makes restaurant choices
     healthy or unhealthy. Keep track of student answers on a T-chart on
     big chart paper in order to keep the list up for students to refer
     during the rest of the assessment.
  5. Look at the menus again. Ask “What things are important to have on
     menus?” Write answers on the board.
  6. Explain: “You and a partner are going to make your own menus for
     your own restaurants. You get to choose what kind of restaurant you
     have, but your menu choices MUST BE HEALTHY, following the
     healthy guidelines that we have learned in this nutrition unit.”
  7. On the board, brainstorm what “healthy” means for their menus.
  8. Put students in pairs. Do not use small groups, as this will prevent
     everyone from being able to work on the project.
                                              3
  2
           DO                                         TALK
                                           What activity will get the
How can students                           students engaged in an
manipulate the concepts?                   instructional conversation?

 Part 1
    1. Give each pair of students a copy of the Food Pyramid Sort. They are
        to work with their partner to sort their menu item. Answer key is
        attached.
    2. Discuss, as a class, whether or not this is a healthy meal choice.
        Students can write the answers in a HEALTHY/UNHEALTHY chart at
        the bottom of their paper (see answer key).



 Part 2
 **This project can be done entirely on the computer, or done by hand, or a
 combination of both. Included are links for your use if you decide to use the
 computer/website, as well as paper copies if you want everything done by
 hand.

      1. Give each pair of students a “Restaurant Menu Planning Sheet”
         http://www.readwritethink.org/lesson_images/lesson842/menu-
         planning.pdf
      2. Have them answer the questions to help them plan out their menu.
         Remind them that they will be running a HEALTHY restaurant.
      3. Give each group a copy of the Nutritional Menu Rubric. Go over each
         requirement so that they understand the expectations. Point out that
         their menu must have 6 categories:
                         1. appetizers
                         2. soups and salads
                         3. entrees/main dishes
                         4. side dishes
                         5. Beverages (Non-alcoholic, of course!)
                         6. desserts

         Also, point out the other requirements:
                --colorful, interesting cover
         --a game or puzzle for the back cover of menu to entertain
         children
         --descriptions of each menu items
         --items are all nutritious
         --realistic prices for all items
         --neat
         --creative
         --colorful
         --good use of English learned so far this year

4. If students are going to hand-write their menu: Give each group a
   copy of the blank flip book. You can print out a blank flip book at:

   http://www.readwritethink.org/materials/flipbook/

--Once the page loads, click on “Add a Page Label” until you have 7 pages
--Click “Next”
--Click “Yes”
--Click either printer
--See the page navigator on the right? Click on each of the flip book
   pages. It will say “Enter text here.” Use your backspace key to erase
   that. DO NOT PUT ANY TEXT.
--Click “Print”. Follow the onscreen directions.
--This will print out a blank 7 page flip book.

Pages should be designed as follows:
                   1. Cover with artwork and restaurant name
                   2. appetizers
                   3. soups and salads
                   4. entrees/main dishes
                   5. side dishes
                   6. Beverages (Non-alcoholic, of course!)
                   7. desserts
                   8. (back of page 7) Children’s page

5. If students are going to use the template on the computer, go to the
   following address:
   http://www.readwritethink.org/materials/flipbook/
      Follow the onscreen directions. Review this site before using it to
      familiarize yourself with it! 

   6. Note: Students should plan out on paper BEFORE doing the template
      on the computer. Pages should be designed as follows:
                     1. Cover with artwork and restaurant name
                     2. appetizers
                     3. soups and salads
                     4. entrees/main dishes
                     5. side dishes
                     6. Beverages (Non-alcoholic, of course!)
                     7. desserts
                     8. (back of page 7) Children’s page




                         4

                             TRANSFER
                      How can the student
                      demonstrate knowledge of
                      concepts in academic English?

   1. Give each pair another copy of the blank Food Pyramid. Explain that
      they will be demonstrating one of their menu items.
   2. Menu Demonstration: Each partner pair is to choose one menu item
      and make enough of that menu item to serve each student a sample.
      They must also explain why this item is HEALTHY and NUTRITIOUS.
      In addition, they should make a food pyramid showing where all of the
      ingredients for the dish fit, just like they did with the Chinese food
      meal at the beginning of the lesson.

**Note: You will score students using two rubrics: The Menu Magic rubric
to evaluate their menu AND the Food Demonstration rubric to evaluate their
food demonstration and their final Food Pyramid.

								
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