Proteins. Grade Level: X class periods (at the instructor s discretion) HECAT Health Topic:

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1 Proteins Grade Level: X 7-9 Time Required: 1-2 class periods (at the instructor s discretion) HECAT Health Topic: Tobacco-Free X Healthy Eating Mental/Emotional Health Physical Activity Safety Other: Violence Prevention Alcohol and Other Drugs-Free HEAP Acronym* PA Academic Standards for Health, Safety, and Physical Education Instructional Methodology Used: Essential Question: Lesson Plan Description: X CC X AI SM INF IC DM GS X AV B, C, E Lecture Guided Practice Cooperative Learning X Discussion Student Debate Student Presentation Lab X Technology Other: What are proteins, and why are they an essential part of good nutrition? Learn It - This lesson provides students with a basic understanding of the structure of proteins, their function, and requirements to support wellness. Live It Includes the Daily Menu and BMR activities. Share It Includes Resources in Documents for Advocacy project. Learning Objectives: Student will be able to: Summarize the functions and interactions of the macronutrient, proteins. Identify principle dietary sources of proteins. Apply knowledge of proteins to relevant health/social issues (obesity, celiac disease, vegetarians, and high-protein diets). Materials/Resources Required: Computer with Internet access and projector for instructor lead lesson OR computer lab with Internet access to for student access. o Provide (username and password) for students to work at computers individually or in pairs. o Headsets to use the high bandwidth lessons. 1 - Proteins student worksheet per student (See Documents/Student Worksheets) 2 Proteins knowledge assessments for each *InnerLink uses the HEAP developed health education assessment framework to correlate to the National Health Education Standards. CC- core concepts, AI- assessing information, SM-self management, INF-analyzing influences, IC-interpersonal communication, DMdecision making, GS-goal setting, AV-advocacy

2 student (Optional-These may be used when the lesson is projected, or when students do not have access to the online pre and post knowledge assessments. See Documents/Knowledge Assessments.) Measuring stick/scale for students to determine their height and weight for Live It/BMR Lab activity (optional) Lesson Plan Content: Allow 25 minutes 1. Introduce the lesson, Currently, the media seems to be focusing on low carb/high protein diets. It s important to remember these diets offer a short-term solution with possible health risks. Every cell in your body contains protein. You need protein in your diet to help repair cells and make new ones. Protein is also important for growth and development. In this lesson you will learn more about why the macronutrient, protein, is part of a healthful diet. 2. Distribute the student worksheets to each student. Instruct students to complete the student worksheet as they work through the Proteins lesson. (#3-5 are not applicable if the lesson is being projected to the class.) 3. Instruct students on how to access the lesson. 4. Tell students to complete the pre-assessment before starting the lesson, and to complete the postassessment after they have completed the lesson. 5. For students who complete the assignment earlier than others, refer them to the Live It Daily Menu and BMR activities. Have them write their BMR on page 4 of Health etracker. Allow 10 minutes Say, Proteins are an important part of a healthful diet. They are the building blocks of the body. Protein from animal sources, such as meat and milk, contains the essential amino acids. Essential amino acids are the ones your body cannot make, so choose proteins wisely. Most vegetable protein is considered incomplete because it lacks one or more of the essential amino acids. This can be an issue for someone who doesn't eat meat or milk products. People, who eat a vegetarian diet, can get all their essential amino acids by eating a variety of proteinrich vegetable foods. Why? [A variety of foods offer a variety of essential amino acids. Together, the foods will provide all the necessary amino acids.]

3 Ask, Have you seen ads for protein shakes? [Pause for responses]what do you think of them? [Pause for responses] Will eating more protein contribute to bigger muscles? [Not necessarily] Say, Most Americans eat more protein than they need, but protein contributes to calorie intake. Eating more protein than you need, contributes to excess calories and possible weight gain. Excessive intake of animal sources of protein can contribute to risk factors for heart disease. Ask the following questions to determine if the class needs to review the Live It activities: How did you do with the Daily Menu activity? Did everyone have a chance to complete it? Were you surprised by your results? Does anyone need help with the math? What about the BMR activity? Are there any questions? Say, No one formula can predict ideal body weight accurately or exact calorie requirements. There are too many variables in body types (including bone structure or frame size), body composition (percentage of muscle vs. fat), and energy requirements. Basal Metabolic Rate is the number of calories you'd burn if you stayed in bed all day. BMR represents the energy used to carry out necessary body activities such as breathing, regulating body temperature, and maintaining a heart beat. Younger people have higher BMR Children and pregnant women have higher BMR Tall, thin people have higher BMR People with more lean tissue have higher BMR Fever and stress increase BMR A regular routine of cardiovascular exercise can increase your BMR, improving your health and fitness. Ask: Were you surprised by your results? With a show of hands, have you had this done before?

4 Lesson Closure: Allow 10 minutes Ask: Who remembers the four types of vegetarians listed in the lesson? Can you explain the difference? [Vegetarian is a term used to describe a person who does not consume meat, poultry, fish, or seafood. Semi-vegetarian is a term used to describe a person who does not consume animal flesh but eats eggs, dairy products, chicken and fish. Ovo-lacto-vegetarian describes a person who eats eggs and milk, but does not consume meat, poultry, or fish. Vegans do not consume any animial products or byproducts. Some don t eat honey or yeast. Ovo-vegetarian is a vegan who eats eggs. Lacto-vegetarian is a vegan who drinks milk.] Assessment Methodology: Assessment: Say: Vegetarian diets can meet all the recommendations for nutrients if the consumer eats a variety of foods and the right amount of foods. Guided X Teacher Learning Observation Student Debate Student Presentation X Other: Assessments Cooperative Learning Lab (optional) X Discussion Technology Completion of the worksheets and participation will validate the learning. Pre and post-assessments Students completed assignments and worksheets. Students engaged in the discussion activity. Students assumed responsibility, and performed their assigned roles and tasks. Accommodation/Modifications: VISION: 1. Use Windows magnifying function or similar software or change monitor font size and/or background. 2. Use adaptive keyboard with large keys, or pair with a non-disabled student to assist in typing article. HEARING: Maintain eye contact with hearing impaired students particularly when giving oral instruction, making sure maintain a normal pace when speaking during opening

5 discussion. PHYSICAL IMPAIRMENTS: 1. Provide a computer with word processing application with adapted access, adaptations including key repeat rate adjustments, adaptive pointing devise for standard keyboard use, keyguard, enlarged keyboard, touch screen, onscreen keyboard, switch access, trackball, and/or joystick when writing or researching. 2. Provide a computer with word processing software with adaptive software including talking word processing application, word prediction software, and/or voice dictation software. These will be useful to assist students while writing. 3. Adjust Key repeat rate in Windows for students with tremors or shakes. 4. Pair with a non-disabled student who can assist in any physical aspects. Extending the Lesson: Use the sample nutrition fact labels (in Documents/Resources). Identify and compare complete proteins in common foods. Ask: Which nutrients appear on almost all labels? Discuss how nutrients are measured: metric weight and %Daily Values. Ask: What do these two amounts tell you about a food? Explain: Metric weight and Percent Daily Values allow for quick comparisons given the amount of each nutrient one serving has and how it fits into a 2,000-calorie diet. Depending on your particular calorie needs, you may need more or less of the nutrients. Have students collect/analyze ads for protein supplements. Have students identify protein-rich foods and apply that knowledge to determine how meats and alternatives fit into a vegetarian healthy eating plan. Have students work with younger students on proteins and protein sources.

6 Interdisciplinary Connections: Additional Resources: X Math X Reading X Writing X Technology Art Other: See Documents/Resources National Institute of General Medical Sciences Centers for Disease Control and Prevention Vocabulary: Amino acids Celiac disease Complete protein Essential amino acids Gluten Incomplete protein Macronutrients Metabolic Nonessential amino acids Organic compounds Ovo-lacto-vegetarian Semi-vegetarian Vegans Vegetarians