LP5 Nutrition- Food Labels and Diet

Lesson #5 Essential Lesson Plan Components 1. Theme of Instruction: Nutrition- Food Labels and Diet Grade/Developmental Level: 11 # Of Students 20 2. Lesson Objectives: Highlight Standards/Benchmarks/Performance Indicators A) Cognitive: Students will understand food labels as demonstrated by completing the worksheet by the end of class. Students will understand proper diet techniques. Students will analyze special diets and food labels determining a responsible and educated choice by the end of class. Standard # 3 (NHES) Benchmark/Source: 3.1, 3.2, 3.4/ National Health Education Standards B) Affective: Students will participate in class discussions throughout the class. Students will communicate showing respect for the instructor throughout the class. Standard # 5 Benchmark/Source: 5.1, 5.3/ NHES C) Interdisciplinary: Students will write using the food label worksheet by the end of class. Students will read and problem solving using the Power Point Presentation. Standard- East Hartford High School Benchmark/Source: Content Literacy Education CMT passing scores 3. A) Needed Equipment: Power Point presentation on food labels and diet. Food labels worksheet. Instant Activity: Read the article ―Be Smart for Your Health.‖ 4. Time: 15 min Assessment opportunity! Check for understanding frequently. Ask students if they understand. Assess understanding by the class discussion and by asking questions throughout the presentation. 6. Scaffolding: ―Last class we talked about the calories. This class we will talk about nutrition labels and proper dieting and weight control. We will also take a look at our journals and determine if we eat the right amount of calories.‖ 7. Introduction to Lesson: A) State Obj. (What) ―Our nutrition lesson today will specifically talk about food labels and diet.‖ B) Anticipatory Set (Why) Poor nutrition leads to a host of long term health diseases and problems. Americans consume way more fats than needed leading to health problems. ―Learning proper weight management techniques will prevent diseases and other health problems.‖ C) Focus Attention (Cueing) Step – Listen, be respectful, pay attention, participate D) CFU ―Does everyone understand what we will be doing today? Does anyone not understand what we have done the past four classes. Transition Time: 2 min Time: 3 min Transition 8. Extensions and 9. Applications E/A ―Be Smart for Your Health,‖ worksheet E /A Presentation and active discussion. Present on food labels. Ask students for input and encourage active participation and discussion. See presentation. E/A Food labels worksheet Have students figure out which snack is the best choice using the given food labels. E/A Present on Diet Encourage participation Encourage students to share their experiences with dieting. Stress the balance between eating and exercise. Talk about the physical activity/ exercise component of dieting/ weight management. See Presentation E /A Play part of the movie ―Supersize me.‖ 10. Cues / Refinements: Cues: Be complete Cues: Active Listening, One person talking at a time, Respect, Participate Cues: Finish the worksheet, Be Complete Cues: Active Listening, One person talking at a time, Respect, Participate 11. Formation: Formation: Seated in the classroom Formation: Seated Classroom Time: Time: 5 minutes Time: 5 minutes Formation: Seated Classroom Time: 5 minutes Formation: Seated Classroom Time: 5 minutes Cues: Active Listening, Respect Formation: Seated Classroom Time: 10 minutes Closing Activity: See above movie. Assessment opportunity! Have students grasp the concepts of calories? Are students being respectful and actively participating? 12. Review Questions (Not necessarily verbal) for Students: Assessment Opp. a) ―What is a well balanced diet? What are the components.‖ b) ―How do you calculate calories? c) ―What are some of the fad diets? What are their strengths and weaknesses?‖ d) ―What are the exercise recommendations for young adults?‖ e) ―What is the balance in exercise?‖ f) ―How many calories do you have to burn to lose a pound?‖ g)‖What are the benefits of building muscle when trying to lose weight?‖ 13. Teacher Reflection: a) How did it go? c) What didn’t work so well? b) What worked well? d) What changes will I make for next time? Revised FALL 04 Darren Robert, Ed.D. Time: 5 min Time: 5 min Transition Students move to their next class when the bell sounds. Be Smart for Your Heart American Heart Association Not everyone can be thin. But you can reach and maintain your best weight! It's not easy. But it's possible. Your genes may affect your susceptibility to obesity, but some people simply eat too many calories. Obesity, which is a problem for about a third of the adult population in America, can contribute to heart disease. So battle the bulge with a plan that includes developing — and maintaining — a healthy diet and an active lifestyle. It also helps to have family or friends who support your efforts. In short, managing your weight requires you to be smart for your heart in three strategic ways: 1. Kick those bad habits... out of your life! Are you eating lots of foods high in fat (especially saturated fat)? Then it's wise to drop them. They add even more calories to your overall diet. Furthermore, most foods high in saturated fat can raise the level of cholesterol in your blood. And that can increase your risk for heart disease. 2. Develop an eating plan... for life! Most women can lose an average of one to two pounds a week by consuming 1200–1500 calories a day. Most men can lose this amount by consuming 1500–1800 calories a day. One to two pounds a week is the ideal rate of weight loss. Three different nutritionally complete diets are shown below. Your doctor, a registered dietitian or a licensed nutritionist can tell you which of the three calorie levels is best for you. Total Daily Calories Food 1200 Calories Amount 1600 Calories Amount 1800 Calories Amount Lean meat, poultry or fish Eggs Vegetables Fruits 6 oz. cooked 6 oz. cooked 6 oz. cooked 3 a week 4 servings 3 servings 3 a week 4 servings 3 servings 4 servings 3 a week 4 or more servings 3 servings 6 servings Breads, cereals or 3 servings starchy vegetables Fat-free milk Margarine or oil Optional foods 2 cups 3 tsp. 3 cups 4 tsp. 2 3 cups 5 tsp. 2 The daily food plans listed above include the essentials of a nutritious, well-balanced diet containing a variety of foods. To find the food pattern suited to you, calculate your caloric level using the formula below:   Multiply the number of pounds you weigh now by 15 calories. This number represents the average number of calories used up in one day by a moderately active person of your weight. If you sit around or get very little exercise, multiply your weight by 13 instead of 15. Lessactive people burn fewer calories. To lose one pound, you need to burn 3500 calories more than you take in. In other words, you need to run a calorie deficit. To do this, reduce your caloric intake by 500 calories per day. (Seven days times 500 calories equals 3500 calories — one pound.) Losing one to two pounds per week is a good rate of loss. To maintain your ideal weight, weigh yourself once a week. When you're three to five pounds heavier than you should be, start eating less or exercising more (or both) until your weight is back down where you want it. If you lose too much weight, increase your caloric intake mainly by eating lower-fat foods such as grains, vegetables, fruits and dairy products with fat-free milk. Try to stay within five pounds of your best weight. To get all the nutrients your body needs, carefully follow the food plan you selected. Other helpful hints include:  Plan the kinds of food you'll eat and the number of meals and snacks you'll have.    Don't skip whole categories of food. Vary your diet by eating different foods within each group. (Eating a variety of foods is essential to get all the nutrients you need.) Try to enjoy your food with less salt. Salt is about half sodium, and eating too much sodium raises blood pressure in some people. The American Heart Association recommends that a person's daily sodium intake should be no more than 2400 mg. To maintain this level, season foods with herbs and spices instead of salt, read food labels to help track your sodium intake and limit your consumption of salty foods. And remember, make this a part of your life. 3. Engage in physical activity ... as a way of life! To manage your weight, you must use up more calories (energy) than you consume. You can do this in three different ways:  Eat less (take in fewer calories).   Increase the calories you burn up (for instance, by increasing the amount you exercise). Eat less and be more physically active. Check with your doctor first if you are middle-aged or older, have a medical condition, have not been physically active, and plan to start a relatively vigorous exercise program. Your doctor will help you find a program suited to your needs and physical condition. It's good to take an exercise tolerance test to determine your present capabilities and identify potential hazards. If you're in good health, your doctor likely will recommend a program of frequent, ongoing physical activity that:  is rhythmic    is repetitive involves motion and using large muscles and challenges the circulatory system It's best to do aerobic exercises such as jogging, swimming and walking at moderate intensity for a total of 30 minutes or more on most or all days of the week. This will condition your heart and lungs. These activities also help burn calories. For example, a 200-pound person who eats the same amount of calories but walks briskly each day for 1 1/2 miles will lose about 14 pounds in a year. Besides weight control, exercise may help relieve tension and help control cigarette smoking, high blood pressure, high blood cholesterol and diabetes. Even moderate, regular physical activity helps lower your risk of heart disease. Examples are pleasure walking, gardening, yard work and dancing. Don't let physical activity be just a fad. Like eating habits, make it a lifetime commitment. Whatever you do, have fun, make it rewarding and stick with it. ―Be Smart for Your Heart‖ Name_________________ Date___/___/___ Period_______ How many calories does the article say you should you eat per day to lose weight? What is the ideal rate of weight loss? Why do you think it would be bad to lose more weight than recommended? How does the article say you should calculate how many calories you need per day? Is this similar to the equations we have used? What are the differences? How does the article recommend you get all the nutrients your body needs? How does the article recommend you should manage your weight? What are the articles recommendations for physical activity? What are the benefits of physical activity? Name____________________________________ Period__________ Circle the best choice and on the back explain why it is the best choice.