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

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1 Fats Grade Level: X 7-9 Time Required: 1 class period (at the instructor s discretion) HECAT Health Topic: Tobacco-Free X Healthy Eating Mental/Emotional Health HEAP Acronym* PA Academic Standards for Health, Safety, and Physical Education Instructional Methodology Used: Essential Question: Lesson Plan Description: Learning Objectives: X Physical Activity Safety Other: Violence Prevention Alcohol and Other Drugs-Free X CC AI X SM X INF IC DM GS AV B, C, E Lecture Guided Practice Cooperative Learning X Discussion Student Debate Student Presentation Lab X Technology Other: What are fats, and why are they an essential part of good nutrition? Learn It - This lesson on dietary fats familiarizes students with MyPyramid and the relationship between personal health behaviors and individual health behaviors. Live It An energy balance activity will support the brief lesson on Calories and BMR. The CDC s Recipe Remix tool provides tips to reduce total fat, saturated fat, in recipes. Share It Work on Advocacy project. Student will be able to: Materials/Resources Required: Compare and contracts the characteristics of the macronutrient fat (functions and interactions). Identify principle dietary sources of fat. Apply knowledge of fats to relevant social issues (obesity and hypertension). Computer with Internet access to Access (username and password) to 1 Fats student worksheet for each student 2 - Fat knowledge assessments for each 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.) Lesson Plan Content: Allow 25 minutes. 1. Dietary fat (found in food) is a major source of energy for your body and helps your body absorb vitamins. Dietary fat is important for growth and development. Fat enhances the taste of food and helps you feel full. Dietary *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 fat also plays a major role in your blood cholesterol levels. (Blood cholesterol is the cholesterol that is found in your blood. It comes from both the cholesterol made by your liver and the cholesterol and fat you eat.) There are two main types of cholesterol in your blood. HDL cholesterol is considered the "good" kind of cholesterol. LDL cholesterol is the "bad" cholesterol. The body can make cholesterol, so you do not need to eat any dietary cholesterol. The four main types of dietary fat are monounsaturated fat, polyunsaturated fat, saturated fat, and trans fat. [Write the terms on the board.] Foods have a balance of the different types of fats. 2. Distribute a student worksheet to each student. Instruct students to complete the worksheet as they work through the Fat 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 post-assessment after they have completed the lesson. 5. For students who complete the assignment earlier than others, refer them to: Live It activities Lead discussion. Ask: (15 min) Say, Dietary fats are important for a healthy diet. Dietary fats come from meats, milk, and some plants. Ask, "What is meat?" What is body fat? [Meat is animal skeletal muscle and associated body fat, or adipose tissue. The body (animal or human) stores excess metabolic energy as adipose or fatty tissue. Lard (pig fat) is an example of edible animal fat.] Ask, Meat, lard, and butter are examples of edible animal fat. Do plants have fat? If so, can you provide examples? [Sesame, coconut, olive, sunflower, and peanut oils are examples of edible plant fats. Say, All fats are comprised of fatty acids, and some of the fatty acids are essential nutrients. Meaning your body cannot produce essential fatty acids, so these are important dietary

3 nutrients. [Review the lesson content as appropriate for your class.] Ask, How many have seen ads for cholesterol-lowering drugs? Can anyone cite an example? [Atorvastatin (Lipitor ), Rosuvastatin Calcium (Crestor ), or Simvastatin (Zocor )** ] What is cholesterol? Does the body need it? Where does it come from? [The body needs a small amount of cholesterol. Cholesterol travels through the blood attached to a protein, a lipoprotein. Cholesterol is a waxy, fat-like substance made in the liver and found in foods from animals such as dairy products (whole milk), eggs and meat.] Why is cholesterol an issue? [If too much cholesterol is in blood, health problems such as coronary heart disease may develop. When too much cholesterol is present, plaque (a thick, hard deposit) may form in the body's arteries narrowing the space for blood flowing to the heart. Over time, this buildup causes atherosclerosis (hardening of the arteries) which can lead to a heart attack or heart disease.] Why do you think everyone over the age of 20 should get their cholesterol levels checked every five years? How do you think this is done? [A doctor may recommend a non-fasting cholesterol blood test or a fasting (Do not eat for a period of time before the blood test.) cholesterol blood test. A non-fasting cholesterol test indicates the total cholesterol and HDL cholesterol. A fasting cholesterol test measures triglycerides, LDL, HDL, and total cholesterol. If the LDL, HDL, and triglyceride levels are good, doctors recommend the total blood cholesterol levels stay below 200 mg/dl.] Does anyone remember the nickname for low density lipoproteins (LDL)? [LDL is also called the bad cholesterol because it causes buildup of plaque on the walls of arteries. The more LDL is in the blood, the greater the risk of heart disease. Triglycerides, another type of fat, are carried in the blood by very low density lipoproteins. Excess calories or sugar in the body are converted into triglycerides and stored in fat cells throughout the body.] What about HDL? [High density lipoproteins are called the good choleserol because they help the body get rid of the LDL.] Say, A variety of factors can affect your cholesterol levels. Diet -(Reduce the amount of saturated and trans fat and cholesterol in your diet. ) Weight - (Losing weight can help lower your LDL and total cholesterol levels, as well as increase HDL cholesterol.) Execise - (Regular exercise can lower LDL cholesterol

4 and raise HDL cholesterol. You should try to be physically active for 60 minutes on most days. ) Age and Gender - As you get older, cholesterol levels rise. After menopause, women's LDL levels tend to rise. Diabetes and medical conditions Heredity Smoking Medications Lesson Closure: While there are cholesterol-lowering drugs, regular exercise and a low-cholesterol diet may help prevent the problem. Say, Did you have the opportunity to complete the Live It activities? Calories measure energy. How many calories does a gram of fat provide? [9] How many calories do grams of protein and carbohydrates provide? [4] How many Food and beverages provide the body with calories (energy). The calories you eat and drink are ENERGY IN. You use energy (calories) just by breathing and digesting. People with physically active lifestyles burn more calories than those with sedentary or not-as-active lifestyles. The calories you burn through physical activity is ENERGY OUT. The same amount of ENERGY IN and ENERGY OUT over time = weight stays the same More IN than OUT over time = weight gain More OUT than IN over time = weight loss Your ENERGY IN and OUT don't have to balance exactly every day. It's the balance over time that determines whether you can maintain a healthy weight. Have students complete the Harris Benedict Equation on page 4 of the Health etracker. Assessment Methodology: Assessment: A healthy body requires balance. An active lifestyle and a healty balanced diet. Read Nutrition Facts Labels, and try to reduce trans fat, saturated fat, and cholesterol in your diet. Guided Learning Student Debate X Other: X Teacher Observation Student Presentation X Cooperative Learning Lab Discussion Technology Completion of the worksheets and participation will validate the learning.

5 Students' written work, student worksheet, completed. Students engaged in the discussion activity? Students are they assuming responsibility, performing 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 nondisabled 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 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. Modeling Display modeling to show students appropriate ways of handling situations that deal with choosing foods and fitting physical activity into each day. Role-play Initiate discussion to facilitate the students understanding of the learning in terms of choosing food at the school cafeteria or a restaurant or opportunities to be active.

6 Personal experience Encourage students to describe a situation where they might need to display the targeted eating behavior(s) or initiate physical activity. Extending the Lesson: - Calorie Countdown from Utah State University (Documents/Dietary Fats) - NIH Curriculum Supplement Series The Science of Energy Balance: Calorie Intake and Physical Activity dleschool.htm Interdisciplinary Connections: Additional Resources: Math X Reading X Writing Technology Art Other: Vocabulary: Adipose cells or tissue atherosclerosis calorie chemical bonds cholesterol fatty acids/essential fatty acids glycerol HDL hydrogenation LDL lipids monounsaturated fatty acids omega-3 fatty acids organic compounds polyunsaturated fatty acids saturated fats/fatty acids trans fats/fatty acids triglycerides unsaturated fats/fatty acids