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“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: 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 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/