Download Y9 lesson 3.

Lesson plan
Key Stage 3
Year 9
Lesson number: 3
Date:
Time: 1 hour
Lesson title: Tots to teens
During this lesson the pupils will learn about the dietary needs of children and young people including the
importance of energy balance. There is a practical focus on pasta and pasta sauces comparing types
available commercially.
Learning
Learning objective
To list and explain the
dietary needs of
children and young
people.
To investigate the
relationship between
physical activity and
energy balance.
To compare and
evaluate different types
of pasta (dried, and
fresh) and pasta sauces
(chilled, jar, long life).
Learning outcomes
All pupils will …
Most pupils
should …
Some pupils
could …
All pupils will …
Most pupils
should …
Some pupils
could …
All pupils will …
Most pupils
should …
Some pupils
could …
To calculate the cost of
readymade and
homemade pasta
sauce.
All pupils will …
Most pupils
should …
Some pupils
could …
list the dietary needs of children and young people.
list and explain the dietary needs of children and young
people.
explain the specific dietary needs of children and young
people giving reasons for variation with age.
investigate the relationship between physical activity and
energy balance.
investigate and explain the relationship between physical
activity and energy balance.
explain the relationship between physical activity and energy
balance it the consequences of imbalance.
compare and evaluate different types of pasta (dried, and
fresh) and pasta sauces (chilled, jar, long life).
compare and evaluate different types of pasta (dried, and
fresh), pasta sauces (chilled, jar, long life) and summarise
the results.
compare and evaluate a wide range of different types of
pasta (dried, and fresh) and pasta sauces (chilled, jar, long
life) and summarise the results.
calculate the cost of readymade and homemade pasta
sauce.
calculate the cost of readymade and homemade pasta sauce
and compare the advantages and disadvantages of each.
calculate the cost of readymade and homemade pasta sauce
and make a detailed comparison.
© British Nutrition Foundation 2014 www.foodafactoflife.org.uk
Teaching and learning activities
Time Activity
Resources and
equipment
Introduction
Register. Review learning objectives for the lesson.
5
Starter
True or false? Using true/false cards (or your own system of choice) the
pupils must show you the answer to a series of questions.
Main activity 1
Explain to the pupils they will be learning about the dietary needs of children
and young people.
Show the pupils the selected slides from the presentation. Look at a
selection of planned daily menus for your selected age group. Ask the pupils
to evaluate and comment on the balance and make suggestions for
improvement and/or modification.
If time allows use Explore Food or another nutrition analysis programme to
complete a diet analysis.
20
40
Main activity 2
What is energy balance? Ask the pupils:
 Where do we get energy from?
 Why do we need energy?
 Why do some groups of the population have higher energy needs
than others?
 What do we mean by the term energy balance?
 Why is it important to maintain energy balance?
Energy presentation
Activity cards
What foods provide us with energy? Review different sources; you may wish
to have sample portion sizes or use the food cards which give average
portion size.
Food cards
Focus on pasta. Discuss the different types of pasta, including wholemeal.
Samples

55
Explore food or
similar
Give the pupils a selection of cards showing different activities. Ask them to
order the activities from high to low showing the energy expenditure.



50
PPT presentation
What types of sauces are often served with pasta?
Why are tomato based sauces popular?
Why choose a tomato based sauce rather than a creamy cheese
sauce?
What ingredients are used to make a tomato based sauce?
Compare the following on each of the sauces (e.g. fresh chilled, jar, long life,
homemade).
 Ingredients used;
 Nutrition profile;
 Cost.
If time and resources are available you may wish to include a sensory
evaluation of the sauces.
Samples or
ingredients labels
Explain to the pupils they will be making a pasta/sauce dish the following
week (penne fiorentina). Go over the recipe and options for modification.
Plenary
What do you know now that you did not know at the start of the lesson?
Recipe
© British Nutrition Foundation 2014 www.foodafactoflife.org.uk
Literacy and numeracy
Starter:
Require pupils to:
Main activities:
Requires pupils to:
Plenary:
Requires pupils to:
Literacy
 use Standard English confidently in a
range of formal and informal contexts,
including classroom discussion.
 develop efficient reading and focus on
the important features of a text.

Numeracy


use units of measurement.
interpret appropriate tables,
charts, and diagrams.
use Standard English confidently in
their own writing and speech.
Homework
Write up the results from the sauce comparison test. Explain the benefits and disadvantages of each types of
sauce.
© British Nutrition Foundation 2014 www.foodafactoflife.org.uk