Download You Are What You Eat Health Lesson

“You Are What You Eat”
David A. Jackson
GRADE LEVEL – 11TH Grade
GOAL STATEMENT – The students will become aware of the positive/negative health
effects of the foods they eat by using technology to enhance learning.
OBJECTIVE STATEMENT – The students will evaluate and record their daily diets
for a three-day period in an effort to help them choose a healthy diet and avoid nutritional
deficiencies by the using DINE Healthy 3 software nutrition analysis.
ANTICIPATORY SET – As a brainstorming activity the students will be divided into 2
groups. Each group will have three minutes to compose what they believe is a healthy
diet for one day. Each group will briefly discuss why the diet they compose is a healthy
diet.
TEACH SECTION
Lesson/instructional concepts
In order to get all the nutrients our body needs, each meal we eat must contain an
assortment of foods, which embody all of the five food groups from the food guide
pyramid.
Lesson cues
1.) How do you determine if your diet is a healthy diet? What is the difference
between a healthy diet and an unhealthy diet?
2.) The components of the food guide pyramid are:
 Fat, Oils, and Sweets Group
 Milk, Yogurt, and Cheese Group
 Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group
 Vegetable Group
 Fruit Group
 Bread, Cereal, Rice, & Pasta Group
3.) What are fatty acids and their possible effects on health?
4.) Essential nutrients diet should compose of:
 Protein
 Fats
 Simple and complex carbohydrates
 Fiber
Teacher modeling
The teacher will model DINE Healthy Software and have the students written down their
diet for a three-day period. The students will be expected to enter their diet information
on the DINE Healthy software and answer the following questions:
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What nutrients in your diet were/weren’t ideal to your caloric level? Why?
If nutrients were not ideal to your caloric level what foods are you willing to eat
to correct the problem?
Is your diet considered to be a healthy or unhealthy diet? Why?
What foods in your diet did you consume from the Food Guide Pyramid?
What groups from the Food Guide Pyramid did your food originate from?
What are the possible effects of the fatty acids found in your diet?
Student Activity
The students will have an activity to complete in a computer lab where the DINE Healthy
software is present on the computer. The teacher will have issued to each student the
directions of how to enter their data (from their diets) into the DINE Healthy software
step by step. The students will need to bring to the computer lab a completed list of their
three-day diet. The students will be instructed to print out the following items after they
have entered their data into the software:
 Food Record
 Score Messages
 Extended Messages
 Graph Analysis OR Pie graph on the results
The teacher will use a teaching strategy involving contextualization and a didactic style
in issuing the pertinent information needed to successfully complete the DINE Healthy
software. The teacher will have provided class time for students in a computer lab several
weeks prior in an effort to familiarize the students with the DINE Healthy software. The
purpose of the activity is to have the students critically analyze their diets to see if what
they are eating is deficient of the vital nutrients the body needs on a daily basis.
Additionally, the student activity will provide the students with a guideline of what a
healthy diet should consist of on a daily basis.
Closure
Students will bring to class their completed assignment from the DINE Healthy software.
The results should show the food record for a three-day period, the fatty acids, and the
possible effects it may have on their health. Students will be expected to complete a
reflection paper that will be due the following class session. The paper MUST be typed
via computer utilizing 12-point font and single space. The reflection paper MUST
address the following:
 List any of your eaten foods that are represented on the Food Guide Pyramid
and discuss if you adhered to the serving guidelines on the Pyramid
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Identify the fatty acids on your list and discuss the effects they have on your
health
Discuss the strategies that will help you choose or commit to a healthier
decision when choosing the foods you eat in the future.
What nutritional deficiencies are you susceptible to or not susceptible to
according to your results
Evaluation
The total points earned for this activity will be 100. The evaluation will be a result of the
Closure. Upon receiving the assignments from the students the teacher will based the
assignment of points on the following submitted documents and mandatory ideas in the
Reflection Paper:
 Food Record – 10 points
 Score Messages – 10 points
 Extended Messages – 10 points
 Graph Analysis OR Pie Graph – 10 points
 Reflection Paper typed – 10 points
 Reflection Paper 12 point font single space – 10 points
 Student listed the foods eaten that are represented in the Food Guide Pyramid and
discussed if they adhered to the serving guidelines of each group – 10 points
 Students identified the fatty acids that made up their diet and discussed the effects
on their health – 10 points
 Students discussed the strategies that would help them choose or commit to a
healthier decision when choosing the foods they will eat in the future – 10 points
 Students listed the nutritional deficiencies they were susceptible to or not
susceptible to according to their results – 10 points
For each item not included or discussed a 10-point deduction will apply. Any
assignments submitted after the required due date will be considered late and will
receive a 3 point deduction from the initial grade earned.
Reteach Section
Students will be encouraged to call a local gym and converse with a personal trainer. The
student will analyze if the personal trainer provides insight to his/her clients on
nutritional health. Students will be expected to compare and contrast the nutritional
information provided by the personal trainer to what the student knows to be healthy. The
student will present his/her information to the class along with the possible modifications
or recommendations if needed on the nutritional information provided to him/her.
References
• lnsel, Paul M. & Walton T. Roth (1998). CORE CONCEPTS IN HEALTH. EIGHTH
EDITION. Mayfield Publishing Company.
 http://www.gsu.edu/~wwwche/