Lesson Plan Template Instructor: Heidi Larson Course Title: Culinary Arts I Reading Assignment: Students will read Date: 6/23/2013 Specific Topic: Nutrition Performance Objectives: After completion of the lesson, students will be able to: 1. Students will take notes on presentation 2. Students will read notes from guest speaker 3. Students will write summary paragraph synthesizing information from guest speaker Standards: CTE & CCSS CCSS Writing 4: Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience. Assessment: Students will be assessed on their summative paragraph. Materials: Guest Speaker Note Sheet Procedure: Literacy Strategy used: Anticipation Guide Entire Class: Introduction and Method of activating prior knowledge: Groups of students will be handed cups of sugar representing different popular beverages. Students will decide as a group how much sugar they think is in their cup. Students will report their guesses to the class and then real answers will be revealed. Method of setting purpose Students will take notes from guests speaker presentation Students will work through their notes applying anticipatory guide techniques Students will write a summative paragraph from learning gains from guest speakers notes
Individual: Students will mark on their notes from the guest speaker: + Trends to try Trends that won t work for me P Trends that could be tweaked Group: As a group students will share 3 items they would consider and 3 items that they could tweak or possibly try. Entire Class: Students will share their top 3 items that group decides they will try and the top 3 items that could be tweaked. Application of Material: Extension Questions: Students will write a summative learning paragraph as their exit ticket for the day. Their learning paragraph will need to connect the notes with personal application. Students will be asked to use the calculations provided to calculate estimated water consumption and calorie intake. Guided notes and graphic organizers will be provided. Students will work in small groups and process information. Teacher support will be available as needed. Accommodations needed:
EQUATION ~Nutrition Tips~ Presented by: Leslie Brenton, Registered Dietitian LAB Nutrition & Fitness lbrentonrd@yahoo.com + + =Lose, Maintain or Gain Weight Discuss Trends: 1. 90% of teens are deficient in nutrients 2. Sweets, desserts, salty snacks, soft drinks and other beverages account for 30% of our calories consumed 3. 70% of teens questioned about weight/body image/nutrition said that they had a huge interest or concern to be healthier or more fit 4. Teens often have more responsibility now in regards to food 5. Traditional family has evolved particularly mealtimes 6. More teens than ever are doing shopping or cooking for family at least 1-2x/wk 7. Teens have more social pressure for thinness, athletics, assert independence from parents and peer acceptance 8. Body Image/appearance more important to teens than decreasing illness or sickness 9. Milk consumption is on the rise vs. past 5 yrs 10. 20% of teen calories coming from bottled drinks 11. Serving Sizes Bigger than ever 12. More meals/snacks being consumed outside of the home than ever before 13. Teens have more disposable income than ever before 14. Sodium (salt)---more now than ever 15. Sleep time decreased Hidden Fats and Calories (Weight Gain or Weight Loss) Drinks: flavored milk, coffee, smoothies, energy drinks, lemonades, sobe, gatorade Portion sizes of meals at restaurants-what can we do? Snack food items may be low fat, but not low calorie 1 # = 3500 calories Quick Estimate for Calories~25 to 30 calories/kg body weight (divide weight in pounds by 2.2 to get Kg) Example: 150 pounds/2.2 = 68 Kg x 25=1704 calories/day Leslie Brenton, R.D. LAB Nutrition & Fitness Jan 2013
Fruits/Veggies How can I sneak more into my daily life? High Fiber and Low calories Fats Provide energy, satiety, and slow entry of sugar into bloodstream Carry fat-soluble vitamins, helps with inflammation, and immune system function Building blocks of cells and hormones Protein Our bodies can t store extra protein as we can carbohydrates or fat: so we must consume a daily supply of protein More protein is not always better: we can only absorb so many grams at any one time (don t waste too much money on fancy supplements loaded with protein.use in moderation) When consuming more protein we need to consume more fluids (1/2 your BW in ounces) Optimal Protein Choices: Chicken, turkey, tuna, lean beef, eggs, ocean fish, seafood, Greek yogurt, milk, cottage cheese, whey protein, beans, peanut butter, & sunflower seeds Try to pair protein with complex carb (grain/fruit or vegetable) Carbohydrates Main source of energy Good Sources: Fruits, vegetables, healthy grains/breads/crackers/cereals/oats made from whole grains if possible Food Labels/Restaurant Menu Labeling Exercise Be active, Start from where you are, CHALLENGE yourself, Do something you enjoy Leslie Brenton, R.D. LAB Nutrition & Fitness Jan 2013
Healthy Checklist: Set Small Goals i Eat Breakfast Daily Eat 3 Meals per Day Have 1-2 Healthy Snacks/Day Try a New food 1x/month Eat Lean Protein at Every Meal Choose ½ of Carb Servings to be Complex Exercise Daily Take Multi Vitamin Daily Consume less Caffeine No more than 4 hours between eating Increase Fiber Intake (25 g/day) Eat Vegetables and Fruit Daily Eat less pre-packaged food (more natural foods) Remove skin and fat off meat and fish before eating Limit Sweets Read Food Labels (be aware) Minimize High Sugar Drinks Choose more whole grain crackers, pasta, & rice Watch portion sizes when eating out Don t Skip Meals Eat/Drink 3 servings of dairy per day Try Stevia, Agave, or Xylitol to sweeten food and beverages Drink Water: ½ your body weight in ounces/day Get 7 hours of Sleep per Night Avoid Fried Foods as much as possible Reduce Stress (learn what works for you) Set healthy examples for friends/family Leslie Brenton, R.D. LAB Nutrition & Fitness Jan 2013
Leslie Brenton, R.D. LAB Nutrition & Fitness Jan 2013
Guest Speaker Notes Name: B. Date: Name of Guest Speaker: Occupation (Job): Name of Company: Main Points, Topics, Notes: Guest Speaker s Recommendations: The part I liked the best.i learned etc For future classes I would recommend Questions:
Guest Speaker Notes Name: B. Date: Name of Guest Speaker: Occupation (Job): Name of Company: The part I liked the best.i learned etc For future classes I would recommend Questions: Please write a paragraph summarizing which three items you selected from the healthy checklist and why. Explain what you have learned that impacted your decision.