Download Saskatchewan Curriculum Lesson Plan Grades 5, 6, 7 Topic: Beef

Saskatchewan Curriculum Lesson Plan
Grades 5, 6, 7
Subject: Health
Topic: Beef: Healthy Eating, Nutrition & Food Safety
FOUNDATIONAL OBJECTIVES:
 Students will identify sources of risk to healthy living. (Gr.1-5 Knowledge Objective)
 Students will act on their knowledge about maintaining or improving their health.
(Gr.1-5 Skills & Habits Objective)
 Students will develop attitudes necessary for healthy living. (Gr.1-5 Attitudes &
Values Objective)
 Acquire and evaluate sources of information about a variety of health related topics.
(Gr.6-9 Extend Knowledge Base Objective)
 Use personal commitment in applying health education information to various aspects
of daily living over which an individual has more or less control. (Gr.6-9 Extend
Knowledge Base Objective)
 Students will know and use appropriate health resources about healthy eating. (Gr.7
Optional Unit: Healthy Eating: Extend Knowledge Base Objective)
LEARNING OBJECTIVES:
 Make choices about food based on the needs of their bodies. (Gr.1-5 Skills &
Abilities Objective)
 Explore a healthy balance of diet and physical activity as a natural way to maintain or
improve body image. (Gr.6 Required Unit: Body Image & Nutrition)
 Evaluate the information about healthy eating gathered from multiple sources. (Gr.7
Optional Unit: Healthy Eating: Extend Knowledge Base Objective)
 Paraphrase the guidelines for healthy eating as presented in Canada’s Food Guide for
Healthy Eating. (Gr.7 Optional Unit: Healthy Eating: Extend Knowledge Base
Objective)
CELS: Personal Social Values and Skills, Critical & Creative Thinking, Communication.
METHODS: Concept Attainment, Discussion, Experimentation, and Simulation
MATERIALS:
 “Let’s Check Your Food Choices!” checklist (there is a copy of this checklist in the
“Healthy Eating” section of the book Agriculture And You in .pdf format on this CD
or it is available online at the Canadian Western Agribition web-site)
 “Food Safety in Your Hands” classroom experiment instruction sheet
 4 small dishes, 125ml of 2% pasteurized milk, 125ml sterilized milk, plastic
wrap, access to a refrigerator.
PROCEDURES:
A. Motivational Set: Give students the “Let’s Check Your Food Choices!” checklist
and give them a few minutes to answer the quick yes or no questions. This will get
them thinking about what they are eating and the food choices they have been making
lately.
B. Information:
1. There are six classes of nutrients. Protein, carbohydrates and fats give us energy.
Vitamins, minerals, and water help the body use energy. Our body needs at least 50
different nutrients each day to stay healthy.
2. Canada’s Food Guide to Healthy Eating is a guide to remind us of the various food
groups that we should eat each day. The food groups are grain products (5-12
servings per day), vegetables and fruits (5-10 servings per day), milk products (2-4
servings per day) and meat and alternatives (2-3 servings per day). Meat alternatives
include eggs, peas, beans, lentils, etc. “Other foods” that are not included in the four
food groups are higher-fat foods and should be eaten in moderation. Examples of
“other foods” are: chips, chocolate, pastries, cakes, pies, butter, margarine,
mayonnaise, oil-based dressings and cooking oils used to fry foods.
3. The cattle industry is a large provider of nutritious food since it provides milk and
lean beef. Milk products are an important source of calcium, essential amino acids,
zinc, vitamin B-12, vitamin A, and vitamin D. Beef can be part of a heart healthy diet
and it is especially rich in essential amino acids, highly bio-available heme iron, zinc
and B-vitamins.
4. To make beef part of a heart healthy diet: 1. Use added fats in moderation and use
lower fat cooking methods – broil, barbecue, microwave or roast on a rack, stir-fry in
a non-stick pan. 2. Follow the Canadian Food Guide’s 2-3 servings a day of meat
with one serving being about the size of a deck of cards or the palm of your hand.
3.Trim visible fat from meat. A study of obese women consuming isocaloric diets
found that lean meat was equally effective as plant-based soy protein for improving
blood-lipid levels, blood pressure and plasma leptin (a metabolic hormone) with
weight loss. Research shows that lean beef can be as effective as chicken or fish as
part of a lower-fat eating plan to reduce blood cholesterol.
5. An analysis of data from the Bogalusa Heart Health Study found no difference in the
total or LDL serum cholesterol levels of men and women who ate less than 64 grams
of meat daily compared to those who ate more than 370 grams of meat daily.
However, those who ate less meat had lower intakes of heme iron and were also less
likely to meet recommended intakes of vitamin B-12, niacin and zinc than those who
ate more meat.
6. Zinc is essential for growth, strong immune systems and healthy pregnancies. Infants,
children and teens rely on zinc for healthy growth. Your immune system depends on
zinc to help fight infections. Zinc may affect children’s learning and adult mental
performance. Zinc is found in a wide range of foods including meat, poultry, fish,
seafood, legumes and grain products. Red meats are particularly rich in zinc. The
amount and quality of protein in the diet influences the bio-availability of zinc. Zinc
absorption from diets rich in high quality animal protein is generally greater than
from diets rich in plant proteins such as soy. Increasing the amount of meat in the diet
improves the overall bio-availability of zinc. Zinc absorption is inhibited primarily by
phytates found in plant foods such as legumes, soy protein and whole grains. Plant
foods are an important part of healthy eating, but balancing them with high quality
animal protein helps increase zinc absorption. Children and adolescents consuming
strict vegetarian diets may be especially vulnerable to zinc deficiency. Vegetarians
who limit high quality animal protein zinc-rich foods like meat, fish and poultry may
need up to 50% more zinc. Older vegan infants may need zinc supplements as well as
reliable sources of iron and vitamins D and B-12. However, people should be careful
about Zinc supplementation because unnecessary supplementation can contribute to
nutrient imbalances by interfering with the absorption of other nutrients from foods.
C. Activity:
1. Now that we know some of the nutritional values of eating meat, we have to practice
food safety to ensure the meat we eat is safe.
2. Try a classroom experiment like the one from the “Food Safety” section of the book
Agriculture And You (there is a copy of this section in .pdf format on this CD or it is
available online at the Canadian Western Agribition web-site). It is called “Food
Safety in Your Hands.” In this experiment students leave out two dishes of milk at
room temperature and put two other dishes in the refrigerator. The students can
observe what the bacteria at room temperature does to the milk.
3. Bacteria are all around us. Most of them are harmless. Some of them are even
beneficial, like the ones used to make yogurt. But, others can make you really sick if
allowed to grow and multiply. There are four simple steps to follow to keep harmful
bacteria out of food. 1. Chill it: when shopping choose packages of meat and poultry
that are cold and tightly wrapped. Check the “packaged on” or “best before” dates.
Get the meat home and into a refrigerator or freezer immediately. Never defrost or
marinate meat at room temperature. Meat defrosted in the microwave should be
cooked immediately. Ground meats and poultry should never be refrozen; they can,
however, be cooked and then frozen. If the meat or poultry is no longer cold, it must
be discarded. 2. Clean it: thoroughly wash hands, utensils, cutting boards and work
surfaces before, during and after handling raw meat or poultry. Always wash plates
and utensils used for raw meat before using them for cooked meat or other foods.
3.Separate it – don’t cross-contaminate: take care that juices and marinades from
meat do not drip onto other foods. Keep raw meats separate from cooked meat or cold
cuts in the refrigerator. To baste meat during cooking with a marinade or sauce, save
some of the marinade before marinating. Throw out leftover marinade or heat at a
rolling boil for 5-10 minutes before using as a sauce. 4. Cook it – to proper
temperatures: oven temperatures should be no lower than 250F (120C) for meat and
325F (160C) for poultry. The best way to judge “doneness” is to use a meat
thermometer. The color (“pinkness” or “browness”) of beef does not necessarily
indicate that the beef has been cooked to a proper internal temperature. It is not safe
to eat undercooked hamburgers.
4. Create a personal action plan on how you can adopt healthy eating habits.
5. Follow this plan for a period of time and record your progress.
6. Did you reach your goals? Why or why not?
7. How can you incorporate healthy eating into your lifestyle in order to become a
lifelong healthy eater?
D. Summary/Closure: Providing students with information about healthy eating,
nutrition and food safety will extend their knowledge base making them better
informed decision makers.
STUDENT ASSESMENT & EVALUATION: Have the students submit their personal
action plans, progress report, and their answers to the questions in numbers six and seven
of the activity section of this lesson. In the grades 6-9 Health curriculum guide there are
checklists and student self-assessment templates for grading the decision making process.
REFERENCES:
Canadian Western Agribition. Agriculture And You. “Healthy Eating” 151-154
Canadian Western Agribition. Agriculture And You. “Food Safety” 143-150
https://www.agribition.com
https://www.beefinfo.org
https://www.canfightbac.org
https://www.cattle.ca
Pasut, Laura. Nutrition Perspective. “Beef Up Food Safety from Gate to Plate” Beef
Information Center, May 2003.
Pasut, Laura. Nutrition Perspective. “Cancer Risk and Red Meat Intake” Beef
Information Center, June 2002.
Steele, Valeri. Nutrition Perspective. “Heart Healthy Eating Strategies – How Lean Beef
Fits” Beef Information Center, June 2002.
Steele, Valerie. Nutrition Perspective. “Zinc Deficiency – Impact on Health and
Preventive Strategies” Beef Information Center, November 2002.