Lesson Plan for use of Software Program developed by Sally Hamler
“Planet Nutrition”
Grades 9-12th

Lesson Objectives:

Students will be able to identify the six types of nutrient and the roles they play to help insure a healthy body.

Materials:

Software Programs Planet Nutrition, and Nutriquest
Computer and printer
Overhead projector
Poster materials
Text book: Food For Today
Family and Consumer Science Department Resources: Cook books, video Carbohydrate
Worksheets

Introduction:

Students will work in groups to compare the two concepts of What does it take to keep a car running well for 100,000 miles and What does it take to keep a human body running well for 100 years? A discussion will follow with the groups sharing their ideas.

Procedures:

Students will work in small groups to design a poster and overhead that relates information about a nutrient.  The topics are fat, salt, sugar, fiber and nutrient know-how.

Each group will have 15 minutes to review the software and print off information about their topic.

Each group will read the section of Chapter two that relates to their topic. They are required to show on their poster the most interesting facts they learned from the written material. This material is a combination of facts and concepts from the software and textbook.

Each group is to make an overhead of 10 questions about their nutrient. Both the poster and overhead will be presented to the class the next day.

Extra group is required to select three recipes that use their nutrient. The recipes also must have the nutritional breakdown shown. Extra credit will be given if the students use software that analyzes their recipe.
 

Lesson Plan for Use of Software Program developed by Sally Hamler
“Nutrition Connection”
Grades 9-12th

Lesson Objectives:

Students will be able to analyze one day’s diet for nutrient content using the software program “Nutrition Connection”

Materials:
            Personal Two Day Diet worksheet, assigned and explained in previous class period
Software Program “Nutrition Connection”
Computer and printer
Overhead

Introduction:

Students will be shown a copy on overhead  of instructor’s  selected one day diet. Class will discuss the good and bad points of the diet based on the Food Pyramid and nutrient needs.

Procedures:

 With the use of overheads students will  be shown a variety of  nutrition reports that the software can produced. These reports include: list of foods included in analysis, analyzer critque, information and graphs, nutrient totals with comparison to RDA, and nutrient breakdown of foods included in analysis

 Working in small groups the student’s will learn how to use the software program to enter their days diet information and will print out a report for member of the groups day’s diet

 Working individually the student’s will analysis their day’s diet based on the Food Guide Pyramid and complete an evaluation worksheet.

 Student’s using a food model or other classroom resources will graph the nutritional content of a food that was listed on their day’s diet.

Assessment:

 Ask questions throughout lesson and monitor individual performance on software and other assignment.

Closure:

 Students will share their findings about the diet’s , where they were strong in nutrients and where they were low. Class suggestions will be made on how they can improve their diet.
 

Lesson Plan
Scott Trepanier
EDU553
Grade 6-8
 

Topic: Nutrition
Subtopic: Weight loss/gain

Suggested Time: 1 hr. 25 min.

Preparation:
1. The students could have a prior lecture on nutrition and weight loss/gain(Calories).
2. The teacher needs to reserve the computer lab.
3. The teacher needs to create artificial people for students to use for lesson. The following information needs to be included: Sex, Age, Weight, Height, Type of Daily Physical Activity, Three-day meal plan.

Objectives:
Students will-
1.   Gain an understanding of how to approximate how many calories a person expends in one day.
2.   Gain an understanding of how basal metabolic rate, physical activity, and genetics can affect a person’s daily calorie expenditure.
3. Understand how the number of calories consumed and expended equals either a gain or a loss in total body weight.
4. Realize that a person’s weight registered on the scale does not provide any information in regards total body fat percentage or amount of lean body mass.
5. Be able to access an Internet site that provides nutritional analysis.
6. Input three days worth of food item of a typical diet.
7. Determine if the person would have gained or lost weight during the three days.
8.   Print out their diet results, include a table of their daily calorie expenditure, and provide a summary of the total results.

Standards/expectations:
Students should be able to refer to their previous class notes on nutrition, and how the human body gains and loses weight. Next, students are provided with two options. Option 1: Students will be given a fictitious person to calculate calorie expenditure, and a three-day menu of food items consumed. Option 2: Students will calculate their own calorie expenditure, and list three days worth of food that they would typically consume. They are expected to enter the web site and input the data and get the necessary results. Finally, they should be able write a summary about their findings, and develop a strong conclusion. The teacher will be available to assist students in their work.

Teaching:

Input:  Begin by referring to class notes on nutrition, specifically calories and body weight.

Modeling/demo: The teacher will provide an example. The teacher will calculate total calorie expenditure, and demonstrate how to access the internet site to input data.

Direction giving: Teacher should be available to assist in keeping students’ focused.

Checking for understanding: Students can present their findings to the class.
Guided Practice: When information is presented to the class students
may add comments.

Closure:  Students will write a report and including all printed out materials. Also, they should make some conclusions about this persons eating habits and personal goals.

Resources and Materials:
Classroom computers, Internet Access, Printers
Blackboard to provide additional notes or reminders.
Students should provide their own paper and pens.
Handouts, Re: how to calculate data.
Cards with information about fictional peoples calorie expenditure, and three-day menu.
 

Author: Kelly Moon
Title: Health Database
Grade Level: 5th
Date: 3/09/99
Objectives:
    1. To classify foods from the school lunch menus into the correct food groups
    2. To create a database file
    3. To determine if the school lunch menu offers a balanced meal
Materials:
    1. One or multiple computers
    2. Printer
    3. Software: database
    4. Monthly school lunch menus
Procedure:
    1. Explain the database terms and how to use it.
    2. Enter the information from the school menus into the database.
    3. Have the class make up a list of questions they would like to collect answers to.
Examples can be: How many times did the cafetaria seve teh students' favorite lunch?
the teachers' favorite?
    4. Explain how to access and search a database.  Have the students search the
database to get answers to their questions.  Have them search to determine if the
cafetaria meals are balanced ones by searching the empty fields in the food groups.
    5. Update the database weekly.
Closure: The students will present to the cafetaria workers their results to the
questions they created.

Health awareness lesson developed by Suzanne Morrell

The students would be learning about nutrition at this time in order for this to work.

The students would be tracking their diet and exercise for a one month period to see if
their is any changes.
Once a week the students would be brought down to the computer lab for 15 min..
to record their diet.
They would be using the software package Fitness And Wellness Profile.
At the end of the month there would be a discussion  on what they learned about
nutrition and exercise and if there were any changes on their profile ( students who
ddid not feel comfortable reporting would not have to).

Objective: This project would help the student hands on with learning about nutrition.