Introduction of Lesson Yes No Comments and/or Changes

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1 Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Nutrition in Me: Grade 3 - Lesson 5: Go Lean with Protein Educator Self-Assessment Supervisor Assessment Fidelity Team Assessment Educator(s) Name (s): Sub-Contractor: Region: County: Date of Lesson: Start End Program Setting (classroom/grade, food bank, clinic etc.): Your review about this session is important. Your description of how the lesson was taught, in relation to the written curriculum, will help us strengthen our program. Please consider each part of the lesson below and indicate if you presented it using yes or no in the space provided. If no, details about why and how you adapted the lesson are important to continuous program improvement. Please complete the assessment tool by the end of the next working day from when lesson was taught. Introduction of Lesson Yes No Comments and/or Changes Welcome and introduce protein topic of lesson Lesson 5 Riddle: What popular protein food is sometimes called groundnuts or goobers? K-W-L-D Chart Fill out D column Activity #1 Jump Rope Challenge Yes No Comments and/or Changes Jump Rope Challenge (Dancing Dice or Brain Booster Stick): Announce will be gathering information from classroom to decide who will receive smoothie party Ask questions to initiate conversation about protein Does anyone know why our bodies need protein? Protein builds, repairs, and replaces cells in our body Physical activity builds muscle strength and size What are some ways to work our muscles? Some examples of ways to work our muscles: running, biking, jump rope

2 Place protein target poster on board Introduce concept of choosing lean sources of protein Can you think of ways you can make lean choices? o Eat less high fat meats o Take skin off chicken/turkey o Trim fat off meat before eating o Limit frying meat baking/grilling o Eat protein foods without any breading Optional Discussion Fat clogging arteries Have you heard about someone having a heart attack? Eating too much fatty foods could clog/block arteries Blockage does not allow blood to flow throughout body lead to heart attack Optional Activity Show fat visuals Show comparisons of chicken with/without skin Fat in a hot dog Regular hamburger and a quarter-pounder when eating out Discuss Protein Plant Sources Beans, nuts, seeds included in Protein Group Beans naturally low in fat Nuts and Seeds careful as they can be higher in fat Activity #2 Serving Sizes Yes No Comments and/or Changes Demonstrate protein serving size techniques How do you know if the amount of protein you are eating is the right size? Show models 3 ounces chicken = deck of cards 1 egg = 1 ounce 1 Tbsp. Peanut Butter = 1 ounce Protein Group on MyPlate Purple section Contains many foods that are excellent sources of protein: beef, chicken, fish, eggs, beans, nuts, tofu etc.

3 How much: 5-6 ounces of protein everyday Activity #3 Learning about Protein Group/Word Search Worksheet Have students work in small groups Pass out Learning about Protein Group worksheet Instruct students to work on word search AFTER worksheet is completed While students are working on worksheet/word search begin assembling MyPlate Pizza recipes with table groups. Yes No Comments and/or Changes Activity #4 Snack Yes No Comments and/or Changes Review classroom expectations for snack Utilize proper food handling safety Ensure students and helpers wash hands prior to touching food. MyPlate Pizza Snack Choose 1 food item from each food group Example Ingredients: Grain: English Muffin Vegetable: Pizza Sauce and Green Bell Peppers Fruit: Pineapple Protein: Canadian Bacon Dairy: Mozzarella Cheese o Have students spread pizza sauce on English Muffin and place toppings on top. o Heat until hot oven or microwave. ** Put ingredients or alternate recipe used in comments section. Activity #5 Target Review Yes No Comments and/or Changes Review questions below: Why are protein foods important for us to eat? How many servings do we need? Why should we choose lean meat, remove the visible fat and cook without extra fat?

4 Fill out L column in K-W-L-D chart. What did you learn about nutrition during this lesson? Did we answer any of your questions in the W column? -Check mark or indicate any questions that were answered. Writing Prompt and Homework Yes No Comments and/or Changes Writing Prompt: Why does our body need protein? List two low fat animal protein sources and two plant protein sources. Homework: Send home parent survey and have students return next week. Closing Yes No Comments and/or Changes Pass out newsletter and stress the importance of sharing it with their parents. Thank students and close class Materials and Supplies Yes No Comments and/or Changes Used Materials and supplies -Visual Aids -Posters -Teaching Supplies

5 Please respond to the following questions. It s important we know the successes and challenges of the lessons you teach. 1. What went well? 2. What challenges were noted? 3. What timing issues were noticed? 4. Other remarks and feedback: Please contact Maggie Grate at maggie.grate@wsu.edu or at if you have any questions about the completion of this form.