Teacher s Guide. Curriculum: Health Education outcomes: To view other videos from this series, please visit: Teachnutrition.ca
|
|
- Felix Thompson
- 5 years ago
- Views:
Transcription
1 Teacher s Guide Activity: Tracking My Servings of Vegetables and Fruit Instruction: Use this activity sheet after viewing the Vegetables and Fruit: Introduction video from the Learning about Canada s Food Guide video series. Ask students to track their servings of Vegetables and Fruit for 3 days. Then, have them answer this activity sheet. Material needed: Copies of Canada s Food Guide. You can order copies of Eating Well with Canada s Food Guide online at sc.gc.ca. Please allow a few weeks for delivery. Grades: 4 to 6 (This activity is intended for grade 5 and 6, but could be easily adapted to grade 4 by asking them to create a simple bar graph instead of a double bar graph) Instruction: Use this activity sheet after viewing the video 1 of 2 Vegetables and fruit of the series Learning about the food guide After viewing the video and completing this activity sheet, students should be able Grades: to achieve 1 to 3 some of the following general curriculum outcomes and links to Curriculum: Health Education outcomes: Curriculum: Cross Curriculum: Health Education ELA Understanding Canada s Food Guide To view other videos from this series, please visit: Teachnutrition.ca Recording and analyzing daily eating habits Understanding appropriate serving size Curriculum: English Language Arts Speaking and Listening Reading and Viewing Writing and Representing Curriculum: Mathematics Statistics and Probability Collect and graph data to draw conclusions To view other videos from this series, please visit:
2 Name: Tracking My Servings of Vegetables and Fruit Congratulations! You have tracked your servings of Vegetables and Fruit for 3 full days. You are now ready to answer this activity sheet. 1. Create your own double bar graph to compare your servings to the recommended servings of Vegetables and Fruit from the Canada s Food Guide. Do so for all 3 days of your tracking. Your graph should include: Title Scale Axis label Legend 0
3 2. Were you able to eat the recommended number of servings of Vegetables and Fruit on all 3 of your tracking days? a. Yes (go to question #3) b. Yes, but not for all 3 days (go to question #4) c. No (go to question #4) 3. If you answered a to question #2, explain how you were able to eat the recommended number of servings of Vegetables and Fruit for your age? 4. If you answered b or c to the question #2: Why do you think you were not able to eat the recommended servings of Vegetables and Fruit for your age? What could you do to add more servings of Vegetables and Fruit to your day? 5. Why do you think Vegetables and Fruit are important?
4 Answer Sheet ****Note: Since these questions are subject to ad lib answers from the students, this answer sheet serves as a guide only. **** 1. Create your own double bar graph to compare your servings to the recommended servings of Vegetables and Fruit from the Canada`s Food Guide. Your graph should include: Title Scale Axis label Legend Am I eating enough Vegetables and Fruit? 10 Servings of Vegetables and Fruit Food Guide Servings My servings Day 1 Day 2 Day 3 Tracking Days
5 2. Were you able to eat the recommended number of servings of Vegetables and Fruit on all 3 of your tracking days? Ad lib a. Yes (go to question #3) b. Yes, but not for all 3 days (go to question #4) c. No (go to question #4) 3. If you answered a to the question #2, explain how you were able to eat the recommended number of servings of Vegetables and Fruit for your age? I try to include a vegetable or fruit at every meal I try to include a vegetable or fruit at every snack I choose fruits for dessert I like the taste of vegetables and fruit, so it is easy for me to include them in my day Following the Canada s Food Guide is very important to me and my family I make nutritious smoothies that include vegetables and/or fruits My parents/guardians add extra vegetable servings to recipes, e.g. add pureed spinach to a spaghetti sauce. My parents/guardian or I wash and cut vegetables and fruits in advance so that they are easy to grab and go. Etc. 4. If you answered b or c to the question #2: Why do you think you were not able to eat the recommended servings of Vegetables and Fruit? See answers of question #3, but reverse them to the negative state (e.g. I do not include a vegetable or fruit each meal, I do not include a vegetable or fruit at every snack, etc.) What could you do to add more servings of Vegetables and Fruit into you day? See answers of question #3. 5. Why do you think Vegetables and Fruit are important? They provide us with fiber, a nutrient that is important for good digestive health. They provide us with important vitamins and minerals that contribute to our health. They help reduce the risk of obesity, type 2 diabetes, heart disease, certain types of cancer, etc. Etc
Health in Action Project. Rate Your Diet
Pillar: Healthy Eating Division: II Grade Level: 4-8 Core Curriculum Connections: Math Health in Action Project Rate Your Diet I. Rationale: This activity allows students to analyse their eating patterns
More informationEating a Rainbow. Brief background information for the teacher about the lesson content.
Eating a Rainbow Lesson Description In this lesson, students will learn the importance of eating as many different colors of fruits and vegetables as possible each day as part of a balanced diet. They
More informationOur Favorite Fruits and Vegetables
Our Favorite Fruits and Vegetables Lesson Description Students reflect on how their preferences for fruits and vegetables may have changed over the course of the year. They repeat the food preference study
More informationCopyright 2014 The Health Coach Group All Rights Reserved
Slim, Sexy & Smart 5 Nutrition Audio Food Choices 2 Copyright 2014 by. No part of this program may be reproduced or redistributed in any form or by any electronic or mechanical means, including information
More informationTRACKS Lesson Plan. Breakfast Fuel Up with Breakfast Grades 5-8
TRACKS Lesson Plan Breakfast Fuel Up with Breakfast Grades 5-8 I. Lesson Objectives: A. Students will recognize characteristics of a well-balanced breakfast. B. Students will describe the importance of
More informationEVALUATIONS. Part 1. Health Basics Start with LESSON 9 TIME OVERVIEW OF LESSON OBJECTIVES COLORADO ACADEMIC STANDARDS MATERIALS NEEDED PREPARATION
Health Basics Start with EVALUATIONS TIME Part 1: 20 min. Part 2: 30 min. OVERVIEW OF LESSON To assist students in gaining skills and strategies for making healthy food choices, the instructor will demonstrate
More informationSession Four: Vitamins, Minerals, and Fiber
Dining with Diabetes 6:1 Chapter 6 Session Four: Vitamins, Minerals, and Fiber Lesson Plans Learning Objectives Participants will state the benefits of low-fat dairy products and exercise on osteoporosis
More informationTRACKS Lesson Plan. Caregiver Workshop - Deciphering the Nutrition Facts Label Audience: Caregivers
TRACKS Lesson Plan Caregiver Workshop - Deciphering the Nutrition Facts Label Audience: Caregivers I. Nutrition Education Objectives: Goal 1: Students will comprehend concepts consistent with USDA guidance
More informationOhio SNAP-Ed Adult & Teen Programs Eat a Rainbow of Snacks
Page 1 Ohio SNAP-Ed Adult & Teen Programs Eat a Rainbow of Snacks Task Topic: Task Title: Teaching Message(s): Resources: Vegetables & Fruits Eat a Rainbow of Snacks Eat at least one kind of fruit daily.
More informationGoal: Participants to practice small lifestyle changes in health and wellness to improve health status and wellbeing.
Electronic Format 3/15/10 Tabletop Exhibit Lesson Title: Take & Teach- Smart Small Steps to make a BIG difference in your health Goal: Participants to practice small lifestyle changes in health and wellness
More informationWelcome & Introduction Yes No Comments and/or Changes
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Show Me Nutrition: Grade 8 Lesson 7: It s a Changing World: Current Health Issues for Teens Educator Self-Assessment
More informationTRACKS Lesson Plan. Choosing healthy beverages Rethink Your Drink Grade 5 8 Boys Club
TRACKS Lesson Plan Choosing healthy beverages Rethink Your Drink Grade 5 8 Boys Club I. Nutrition Education Goal & Objective: Goal 1: Students will comprehend concepts consistent with USDA guidance related
More informationFood and Nutrition. In this chapter, you will Learn About. The six major nutrients your body needs. The Food Guide Pyramid.
Food and Nutrition In this chapter, you will Learn About The six major nutrients your body needs. The Food Guide Pyramid. Healthful meals and nutritious snacks. The digestive and excretory systems. How
More informationFrom Your Agency to Your Client s Table. Karla Moreno Community Nutrition Manager & Alejandra Navarro Community Nutrition Educator 1
From Your Agency to Your Client s Table Karla Moreno Community Nutrition Manager & Alejandra Navarro Community Nutrition Educator 1 Class Overview The importance of building a HEALTHY PLATE Objections
More informationWEEK 9 BREAKFAST STUDENT
WEEK 9 BREAKFAST In this lesson you will learn: 1. The benefits of eating breakfast. 2. Ways to make a healthy breakfast. 3. How to make time for breakfast. 4. How to choose a healthy breakfast at school.
More informationJump in for Healthy Choices
Jump in for Healthy Choices Grade Level: K-3 Lesson Overview Objectives: Students will be able to Recognize the importance of eating a variety of fruits and vegetables Green and Healthy Kids - People Topic
More informationTO KEEP YOUR HEALTH ON TRACK, FRUITS AND VEGGIES YOU SHOULDN'T LACK
TO KEEP YOUR HEALTH ON TRACK, FRUITS AND VEGGIES YOU SHOULDN'T LACK Our health is nothing but a clear reflection of our food habits. If we consume healthy food & follow a wellbalanced diet, we will definitely
More informationSummary Students will be able to: 쐌 Compare and contrast the information on two posters. (Language Arts) 쐌 Make a stacked bar graph.
ACTIVITY 5 COUNT YOUR SERVINGS ACTIVITY 5 Estimated Lesson Length UR O Y T GS N U CO ERVIN S 60 minutes Nutrition Objective Students will be able to: 쐌 State daily servings from each of the five food groups.
More informationWelcome & Introduction Yes No Comments and/or Changes
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Show Me Nutrition: Grade 5 Lesson 8: Go Lean with Protein Educator Self-Assessment Supervisor Assessment
More information3 THREE FUEL UP VS. FILL UP. LESSON. Explain how a balanced diet (eating a variety of foods from all food groups) fuels the body.
LESSON 3 THREE Explain how a balanced diet (eating a variety of foods from all food groups) fuels the body. Distinguish between nutrient-dense and empty-calorie foods and identify examples of each. www.eatsmart.org
More informationLesson Yes No Comments and/or Changes
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Show Me Nutrition: Grade 6 Lesson 5: Be a Smart Shopper Educator Self-Assessment Supervisor Assessment
More informationTopic 2 - Dairy Goodness Making the Most of Milk Students will have the opportunity to: How Do We Connect?
Topic 2 - Dairy Goodness Making the Most of Milk Students will have the opportunity to: recognize milk s role in healthy living by analyzing essential nutrients found in milk and their functions in maintaining
More informationWelcome & Introduction Yes No Comments and/or Changes
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Show Me Nutrition: Grade 4 Lesson 2: Serve up Your Dairy and Protein Foods Educator Self-Assessment Supervisor
More informationDEPARTMENT OF HEALTH AND HUMAN SERVICES Public Health Service
DEPARTMENT OF HEALTH AND HUMAN SERVICES Public Health Service National Institutes of Health National Institute of Child Health and Human Development Bethesda, Maryland 20892 Dear Parent/Guardian, As Director
More informationEat at least five fruits & vegetables a day.
Eat at least five fruits & vegetables a day. A diet rich in fruits and vegetables provides vitamins and minerals, important for supporting growth and development, and for optimal immune function. Most
More informationHow many of you have gone grocery shopping without knowing what to buy or what foods to make? How many of you have gone to the grocery store and
How many of you have gone grocery shopping without knowing what to buy or what foods to make? How many of you have gone to the grocery store and spent a lot of money on groceries and then came home and
More informationMeal Planning Chapter 17. Glencoe Applying Life Skills Chapter 17 Meal Planning
Meal Planning Chapter 17 Menu Planning Considerations When planning menus consider: Meal patterns time and convenience of prep Appeal - #1 concern for most people Nutrition all people have different nutritional
More informationFINAL EXAM. Review Food Guide Material and Compose/Complete Nutrition Assignment. Orange Green Red Yellow Blue Purple
NUTRITION ASSIGNMENT-11 th Grade Physical Education FINAL EXAM Review Food Guide Material and Compose/Complete Nutrition Assignment Dietary Guidelines (The Food Guide Pyramid) Orange Green Red Yellow Blue
More informationVEGETABLES VARY YOUR DARK GREEN VEGETABLES STARCHY VEGETABLES DRY BEANS & PEAS (LEGUMES) OTHER VEGETABLES RED & ORANGE VEGETABLES
: MYPLATE POWER FOODS THE EAT MORE GROUPS GRAINS, AND DARK GREEN THE MYPLATE GUIDE DIVIDES INTO FIVE SUBGROUPS RED & ORANGE DRY BEANS & PEAS (LEGUMES) STARCHY OTHER FIND THE VEGGIES PLANT A VEGETABLE Can
More informationHealth in Action Project. Breakfast ABC's
Health in Action Project Breakfast ABC's Pillar: Healthy Eating Division: I Grade Level: Kindergarten Core Curriculum Connections: Language Arts I. Rationale: Children explore the importance of eating
More informationAdd A Little Color to Your Life Bulletin Board Lesson
Add A Little Color to Your Life Bulletin Board Lesson PB-000-02 Bulletin Board and Self-Paced Interactive Lesson Cover Sheet You must include all components of the display to have a complete lesson. All
More informationMEAT BEEF UP YOUR HEALTH
ELEMENTARY CURRICULUM MEET THE MEAT BEEF UP YOUR HEALTH BEEF UP YOUR HEALTH CONTENTS I. Enduring Knowledge... 3 II. Teacher Background Material... 3 III. Before Viewing the Video... 4 IV. Viewing Guide...
More informationGood Grinding for Wise Dining. Choosing Foods Lesson 12: Meal Planning. Let s make a meal plan, yes, we can
Good Grinding for Wise Dining Let s make a meal plan, yes, we can Ask the following questions: Ask someone in the audience to assist you. Give the tally sheet to this person and have them count the number
More informationIf adaptations were made or activity was not done, please describe what was changed and why. Please be as specific as possible.
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Eat Smart, Live Strong: Lesson Four Eat Smart, Spend Less Educator Self-Assessment Supervisor Assessment
More information5-DAY NUTRITIVE CLEANSE. A Gentle Path to Support Well-Being
5-DAY NUTRITIVE CLEANSE A Gentle Path to Support Well-Being 5day_Cleanse_Booklet_AH.indd 1 THE 5-DAY Nutritive Cleanse When functioning properly, your body has a system in place for eliminating toxins
More informationMake healthy choices for a healthy body.
Make healthy choices for a healthy body. ACTION PLANNING ORGANIZATION LEADERSHIP A special thank you to PC Children s Charity for making this campaign possible. PC Children s Charity believes nothing will
More informationLose It To Win It Weekly Success Tip. Week 1
Lose It To Win It Weekly Success Tip Week 1 Writing down your goals will keep you on track. Revise or add to your goals at any time. Start by setting a long-term weight loss goal. Next, set a goal for
More informationNUTRITION EDUCATION LESSON CODE FG MyPyramid: Simple Steps for Healthy Living
\ NUTRITION EDUCATION LESSON CODE FG-000-06 MyPyramid: Simple Steps for Healthy Living LESSON DESCRIPTION In this video and activity lesson class participants will explore the different food groups in
More informationNutrients The substances in food that promote normal growth, maintenance, and repair in your body are called nutrients.
Lesson 1 Nutrition and Your Health What Is Nutrition? Nutrients The substances in food that promote normal growth, maintenance, and repair in your body are called nutrients. Nutrition Nutrition is the
More informationMASTER Digestion and Nutrition: Week 2 of 2
The Minnesota Literacy Council created this curriculum with funding from the MN Department of Education. We invite you to adapt it for your own classrooms. MASTER Digestion and Nutrition: Week 2 of 2 Unit
More informationTRACKS Lesson Plan. Vegetables Go for the Green! Grades 5 8 Girls Club
Vegetables Go for the Green! Grades 5 8 Girls Club TRACKS Lesson Plan I. Nutrition Education Goal & Objective: Goal 1: Students will comprehend concepts consistent with USDA guidance related to eating
More informationEat Right Stay Healthy Brownie Girl Scout Try-It
Girl Scouts of Sycamore Council Eat Right Stay Healthy Brownie Girl Scout Try-It Overview This guide provides troop leaders with a template for three troop meetings that center around the topic of eating
More informationMARLBORO CENTRAL SCHOOL DISTRICT-CURRICULUM MAP. Family and Consumer Science Grade 9, 10, 11, 12 Course Title: Food and Nutrition Core
MARLBORO CENTRAL SCHOOL DISTRICT-CURRICULUM MAP Family and Consumer Science Grade 9, 10, 11, 12 Course Title: Food and Nutrition Core Standards Content Essential Question Skills Major Assessments (Tests,
More informationN U T R I T I O N N U T R I T I O N. I n t h i s s e c t i o n, y o u w i l l l e a r n a b o u t :
N U T R I T I O N N U T R I T I O N I n t h i s s e c t i o n, y o u w i l l l e a r n a b o u t : How a dietitian can help How to contact a dietitian Tips for eating well when you have cancer Vitamins,
More informationIdentifying whether your clients are ready and willing to make lifestyle changes to lose weight
Weight Loss Note to the Health Care Professional: Topics in this handout are discussed in Chapter 21 of the American Dietetic Association Guide to Diabetes Medical Nutrition Therapy and Education (1).
More informationTRACKS Lesson Plan. MyPlate and Energy Balance MyPlate Power Special Needs Students Any Grade
TRACKS Lesson Plan MyPlate and Energy Balance MyPlate Power Special Needs Students Any Grade I. Nutrition Education Objective: Goal 1: Students will comprehend concepts consistent with USDA guidance related
More informationHealthy Eating and Exercise
Healthy Eating and Exercise By Anne Davies and Kerry Humes, M.D. COPYRIGHT 2008 Mark Twain Media, Inc. ISBN 978-1-58037-449-1 Printing No. CD-404090 Mark Twain Media, Inc., Publishers Distributed by Carson-Dellosa
More informationLesson 3 Assessing My Eating Habits
Lesson 3 Assessing My Eating Habits Overview This lesson introduces the federal guidelines for healthy eating. Students assess their eating habits against these guidelines and make suggestions for improvement.
More informationCHILDHOOD NUTRITION & FITNESS. Mrs. Anthony
CHILDHOOD NUTRITION & FITNESS Mrs. Anthony IMPORTANCE OF NUTRITION Proper nutrition is essential to a child s Physical and mental development Academic growth Self-esteem A healthy diet provides Energy
More informationBeef: A Healthy Option
Grade Level: 6-8 Lesson Objectives: Students will use role playing and research to describe why zinc, iron, and protein (ZIP) and vitamin B12 are important to healthy living. Time: Two, 50-minute class
More informationNUTRITION NUTRITION. In this section, you will learn about:
NUTRITION NUTRITION In this section, you will learn about: How a dietitian can help How to contact a dietitian Tips for eating well when you have cancer Vitamins, minerals, and herbal supplements 93 Nutrition
More informationStudent Book. Grains: 5 10 ounces a day (at least half whole grains) Self-Check
ETR Associates Middle School I read and followed directions. My work is neat and complete. This is my best work. HealthSmart Actions Lesson at a Glance Student Book The HealthSmart Actions student book
More information2.7 Additional Activity: Kindergarten to Grade 8 Paint Your Plate! Challenge
2.7 Additional Activity: Kindergarten to Grade 8 What is the? A challenge that encourages teachers, students and their families to eat the daily amount of vegetables and fruit as recommended by Canada
More informationMYLIFE MYPLAN STAYING HEALTHY. Eating for Life
MYLIFE MYPLAN STAYING HEALTHY Eating for Life STAYING HEALTHY How to view all nine Eating For Life videos with this USB card. 1. Locate a USB port. 2. Gently remove USB card. Flip card over so colored
More informationHEART-HEALTHY LIVING
HEART-HEALTHY LIVING Even small steps toward a more healthful lifestyle can make a big difference in keeping your heart healthy. Knowledge, nutrition and activity can help you improve your heart health.
More informationHealthy You Teleseminar. A Tour of the Food Guide Pyramid
Healthy You Teleseminar A Tour of the Food Guide Pyramid Welcome. This overview is a convenient take-away for the UMR Health and Wellness teleseminar you just finished viewing. It includes the key information
More informationRaw Family Newsletter, January 2005
Raw Family Newsletter, January 2005 In this issue: 1. Raw Family recipe, one of the yummiest: Cinnamon Cranberry Scones 2. All new! Step-by-step recipe books: Raw Jams and Jam Pies, and How to Eat Uncommon
More informationGroup Session 9. Altering eating patterns: dinner Food Preparation Methods
Group Session 9 at a Glance Key Behavioral Strategies Participant Behavioral Strategies Process Objectives & Session Content Handouts Other Materials Topics/Agenda (2 hours) Altering eating patterns: dinner
More informationWelcome & Review Yes No Comments and/or Changes
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Show Me Nutrition: Grade 3 Lesson 4: Vitamins, Minerals and Water Educator Self-Assessment Supervisor
More informationIf adaptations were made or activity was not done, please describe what was changed and why. Please be as specific as possible.
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Eating Smart Being Active 2017: Lesson 4 Fruits & Veggies: Half Your Plate Educator Self-Assessment Supervisor
More informationFood and eating habits
Food and eating habits Target group: Subject: Equipment: Objectives: Year 8 (students are about 14 years old) English All classrooms are equipped with a laptop, a beamer and a document camera. There are
More informationALIGNING MENUS: 2010 DIETARY GUIDELINES FOR AMERICANS
ALIGNING MENUS: FOR AMERICANS Child and Adult Care Food Program Illinois State Board of Education Nutrition and Wellness Programs August 2013 ALIGNING MENUS WITH Institute of Medicine Recommendations:
More informationBOOST. Water Does Wonders! CHOOSE TO. Early Exposure and Role Modeling VEGGIES & FRUIT
Early Exposure and Role Modeling Food preferences are set early in a child s life meaning that families and childcare settings have a big role to play. Continued exposure to healthier foods leads kids
More informationPlanning Nutritious Meals and Snacks
1 Planning Nutritious Meals and Snacks In this classroom, children learn about nutrition both directly and indirectly. For instance, the variety of foods served and the teacher's comments about the food
More informationDiabetic Cookbook: Easy, Healthy, And Delicious Recipes For A Diabetes Diet By Shasta Press READ ONLINE
Diabetic Cookbook: Easy, Healthy, And Delicious Recipes For A Diabetes Diet By Shasta Press READ ONLINE Also, be sure to balance your meals with lean protein and healthy plant fats. This is an easy grab-and-go
More informationVENN DIAGRAM. November Appendix
VENN DIAGRAM Thanksgiving Today First Thanksgiving NOVEMBER Soybean Information Sheet Soy products come from the soybean, a legume native to northern China. The United States is now the world s largest
More information3. How would you balance this Breakfast?
Healthy Eating and You A few questions before we start: 1. Eggs belong to which food group? A. Vegetables and fruit B. Grains C. Milk and Alternatives D. Meats and Alternatives Questions Continued 2. Which
More informationHEART-HEALTHY LIVING
HEART-HEALTHY LIVING Even small steps toward a more healthful lifestyle can make a big difference in keeping your heart healthy. Knowledge, nutrition and activity can help you improve your heart health.
More informationHEALTHY FAMILIES MAKING HEALTHY CHOICES
HEALTHY FAMILIES MAKING HEALTHY CHOICES HEALTHY FAMILIES MAKING HEALTHY CHOICES We know that keeping your family healthy is important to you. Eating right and being active are big parts of staying healthy.
More information(teacher) Sample question: What grain foods are you familiar with and how do you prepare them?
Grains (teacher) Sample question: What grain foods are you familiar with and how do you prepare them? Grain products are foods such as breads, cereals, rice and pasta. You need about 6 ounces (6 servings)
More informationTRACKS Lesson Plan. Calcium Calcium Counts Grades 5-8
TRACKS Lesson Plan Calcium Calcium Counts Grades 5-8 I. Lesson Objectives: A. Students will describe the importance of calcium in their diet. B. Students will recognize a variety of foods that contain
More informationFood & Nutrition Environment Assessment
SESSION 2 FOOD & NUTRITION Food & Nutrition Environment Assessment This fun activity will give you and your preteen a chance to take a closer look at your home food and nutrition surroundings by looking
More informationECE 105 Chapter 19 Planning and Serving Nutritious and Economical Meals Meal Planning A Good Menu Meets Nutritional Needs
Planning and Serving Nutritious and Economical Meals One of the most basic human needs is nourishing the body. Eating is an activity that most people, including infants and young children, enjoy. Eating
More informationfitclub Leader Cards Sanford Health Rev. 8/16
fitclub Leader Cards Spinach fit tip: Make half of your plate fruits and vegetables. Leader Prompt: Spinach is a healthy food for you; it has antioxidants to keep you from getting sick. Fish fit tip: Choose
More informationTRACKS Lesson Plan. Sodium Cut the Salt! Grade: 5-8
TRACKS Lesson Plan Sodium Cut the Salt! Grade: 5-8 I. Lesson Objectives: A. Students will explain the health benefits of reducing sodium in their diets. B. Students will identify common sources of sodium
More informationEatHealthy. SUBJECTS: Health Science English Language Arts listening, speaking, and writing Math. Healthy
Bee you eat, think about what goes on your plate or in your cup or bowl. steps to build a healthy plate: Make half your plate Switch to skim or 1% milk Make at least half your Vary your protein food choices
More informationEAT SMART: WHAT TO EAT IN A DAY - EVERY DAY BY NIOMI SMART DOWNLOAD EBOOK : EAT SMART: WHAT TO EAT IN A DAY - EVERY DAY BY NIOMI SMART PDF
Read Online and Download Ebook EAT SMART: WHAT TO EAT IN A DAY - EVERY DAY BY NIOMI SMART DOWNLOAD EBOOK : EAT SMART: WHAT TO EAT IN A DAY - EVERY DAY BY Click link bellow and free register to download
More information(teacher) Sample question: What grain foods are you familiar with and how do you prepare them?
Grains (teacher) Sample question: What grain foods are you familiar with and how do you prepare them? Grain products are foods such as breads, cereals, rice and pasta. You need about 6 ounces (6 servings)
More informationSmarter Balanced Interim Assessment Blocks Total Number of Items and hand scoring Requirements by Grade and Subject.
Smarter Balanced Interim Assessment Blocks of Items and hand scoring Requirements by Grade and Subject. The following tables are intended to assist coordinators, site coordinators, and test administrators
More informationLesson Two Nutrients and the Body
Lesson Two Nutrients and the Body Objectives After participating in this lesson, students will Be able to identify key nutrients the body needs and describe their function and importance. Understand that
More informationFUN WITH FIBER DENVER URBAN GARDENS SCHOOL GARDEN AND NUTRITION CURRICULUM 1
Denver Urban Gardens School Garden and Nutrition Curriculum Fun with Fiber Lesson Goals Students will learn about fiber and why they need it. Objectives Students will discuss and read about fiber, analyze
More informationMEAT BEEF UP YOUR HEALTH
MIDDLE SCHOOL CURRICULUM MEET THE MEAT BEEF UP YOUR HEALTH CONTENTS I. Enduring Knowledge... 3 II. Prior Knowledge... 4 III. Viewing Guide... 4 IV. Discussion Points... 4 V. Evaluation... 5 VI. Suggestions
More informationOrange-Pineapple Smoothie Module 6
Ingredients: 1 banana 1-15oz can pineapple chunks (packed in their own juice, not in syrup) 1 cup 100% orange juice (not orange drink ) ¼ cup non-fat (skim) or low-fat (1%) milk 4-5 ice cubes Orange-Pineapple
More informationWalworth Primary School
Walworth Primary School SCHOOL FOOD POLICY Date: January 2016 Revision Due: January 2017 Ref: S Hutchinson SCHOOL FOOD POLICY Responsibilities The school recognises the important connection between a healthy
More informationYour Guide to the Lunch Line
Delicious & Nutritious! Your Guide to the Lunch Line How to Choose a Reimbursable Lunch in Middle School What is a Reimbursable Lunch? * The National School Lunch Program allows schools to receive money
More informationIntroduction to Culinary Arts 10
Introduction to Culinary Arts 10 Introduction to Culinary Arts 10 In this semester course, students will develop the fundamental skills and techniques necessary for independent meal preparation in kitchen
More informationWarm-up: 9/29/14. Lesson The starches and sugars present in food are called. 2. A is a fatty substance that does not dissolve in water.
Warm-up: 9/29/14 1. The starches and sugars present in food are called. 2. A is a fatty substance that does not dissolve in water. 3. What are vitamins? 4. List two roles of Cholesterol. 3. Vitamins are
More informationEating Behaviors. Maintaining a Healthy Weight
CHAPTER 11 Managing Weight and Eating Behaviors LESSON 1 Maintaining a Healthy Weight Before You Read Write down some steps that you can take to manage your weight in a healthful way. BIG Idea Maintaining
More informationLEVEL: INTERMEDIATE HIGH
Nutrition Education for ESL Programs LEVEL: INTERMEDIATE HIGH Nutrition Standard Key Message #4: Students will eat a balanced diet as defined by the USDA. Content Objective Students will be able to make
More informationActivity 2 How Much Should I Eat?
Lesson 1 The Facts Activity 2 How Much Should I Eat? Student Objectives Students will 1. Identify the food groups represented in MyPlate. 2. Identify appropriate amounts to eat from each food group. 3.
More informationSay No to Food Rewards
Say No to Food Rewards 1 No dessert until you eat your vegetables! Probably every parent has said this at least once. And does it work? Absolutely! Enticing ice cream, cookies or cake sure make those green
More informationCHOOSE HEALTH: FOOD, FUN, AND FITNESS. Read the Label!
POSTER 1-1: REPLACE SWEETENED DRINKS Read the Label! Nutrition Facts 20 oz. cola Serving Size: 1 bottle (591mL) Servings Per Container: 1 Amount Per Serving Calories 240 Calories from Fat 0 % Daily Value
More informationIf adaptations were made or activity was not done, please describe what was changed and why. Please be as specific as possible.
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Show Me Nutrition Grade 6 Lesson 1: Make Your Calories Count Educator Self-Assessment Supervisor Assessment
More informationSo how do we get balance back into our meals? Start by consuming a variety of nutrient rich foods and beverages:
It s back to school and that means busier schedules with homework, after-school programs, sports activities and school activities. With today s busy lifestyles, eating has turned from three square meals
More informationLook at the label. Nutrition information on food labels... Nutrition claims There are two types of nutrition claims:
Look at the label Nutrition information on food labels... Nutrition claims There are two types of nutrition claims: Helps you make informed food choices Helps you follow Canada s Food Guide to Healthy
More informationStudents will analyze the need for variety and moderation in a balanced diet; e.g., role of protein, fats, carbohydrates, minerals, water, vitamins
TEACHER BACKGROUND INFORMATION: PACKAGED FOODS This document extends the research findings and activities outlined in Media Literacy and Food Marketing I. This research stems from a project jointly funded
More informationIntact Grains: Whole Grains Next Evolution
Intact Grains: Whole Grains Next Evolution Objectives: Participants will learn The history of grain recommendations leading up to the Healthy Hunger-Free Kids Act of 2010. How further processing of whole
More informationMyPlate.gov Assignment
Name: Class Hour: MyPlate.gov Assignment Directions: In 2011 the USDA came out with MyPlate.gov, a way to help Americans live a more healthy life. In this assignment you will explore the site and see how
More informationPaleo Comfort Foods Cookbook: Super Quick & Easy, Gluten-Free Paleo Comfort Food Recipe By Happy Cook
Paleo Comfort Foods Cookbook: Super Quick & Easy, Gluten-Free Paleo Comfort Food Recipe By Happy Cook If you are looking for a book Paleo Comfort Foods Cookbook: Super Quick & Easy, Gluten-Free Paleo Comfort.
More informationLakeview School Program Policy Manual. Section One. State Compliance Policies/Procedures
Lakeview School Program Policy Manual Section One State Compliance Policies/Procedures Policy: School Nutrition and Student Wellness Purpose Lakeview School recognizes that children who have cerebral palsy,
More information