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    John Lesson 2

    Uploaded by

    michaelswindells
    This lesson plan aims to teach students to recognize foods that improve well-being, identify foods to eat less often, and understand that healthy foods provide needed nutrition. Students will make sandwiches and discuss food choices to learn about protein, calcium, and vitamins from foods and how these nutrients support growth, strength, and healthy body functions. Background information notes that the 24 students have little prior learning about nutrition and wellness.

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    © All Rights Reserved
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    John Lesson 2

    Uploaded by

    michaelswindells
    270 views4 pages
    This lesson plan aims to teach students to recognize foods that improve well-being, identify foods to eat less often, and understand that healthy foods provide needed nutrition. Students will make sandwiches and discuss food choices to learn about protein, calcium, and vitamins from foods and how these nutrients support growth, strength, and healthy body functions. Background information notes that the 24 students have little prior learning about nutrition and wellness.

    Original Description:

    Y4

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    This lesson plan aims to teach students to recognize foods that improve well-being, identify foods to eat less often, and understand that healthy foods provide needed nutrition. Students will make sandwiches and discuss food choices to learn about protein, calcium, and vitamins from foods and how these nutrients support growth, strength, and healthy body functions. Background information notes that the 24 students have little prior learning about nutrition and wellness.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    270 views4 pages

    John Lesson 2

    Uploaded by

    michaelswindells
    This lesson plan aims to teach students to recognize foods that improve well-being, identify foods to eat less often, and understand that healthy foods provide needed nutrition. Students will make sandwiches and discuss food choices to learn about protein, calcium, and vitamins from foods and how these nutrients support growth, strength, and healthy body functions. Background information notes that the 24 students have little prior learning about nutrition and wellness.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
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    You are on page 1of 4

    Lesson Intentions

    Students are learning to:


    recognize which food improve our sense of well-being
    Identify foods that would be eaten little & less often .
    understand healthy foods provide nutrition our bodies needs
    Success Criteria
    They will know they can do this when they can:
    identify healthy options they can add to their sandwich & lunch box to make lunch
    better for our health:
    We know meat, fsh & cheese give us protein for growth & strength
    We know vegetables & fruit give us vitamins for health body & cell function
    Useful background information
    We have 25 year 4 students who have little or no learning
    around nutrition for wellbeing.
    .
    Year: 4
    Level: 2
    No. of students: 24 Room: 6
    Date: 16/09/14
    Duration: 30 mins
    Lesson 2: Making a HEALTHY lunch (safely).
    By: John Mitchell
    Achievement Objectives:
    2A1 Personal growth and development
    identify how their growth and development needs are linked to Nutrition &
    demonstrate increasing responsibility for self-care.
    2C3 Interpersonal skills
    Demonstrate a range of interpersonal skills and processes that help them to make
    safe choices for themselves and other people in a variety of settings.
    .
    HEALTH AND P.E.
    Time Lesson Sequence
    Segment name and description
    Teaching Points
    Skills, key concepts, safety points, questioning
    sequence
    Organisation Resources
    Amount, size, type
    3 min
    3 min
    15min
    Warm-up & reflecting back
    Introduction
    Activity 1
    Last week we learned how to make a
    sandwich that was safe to eat because it
    was free of germs & bugs that could make
    us sick:
    Refect back on what we learned using
    some key questions from lessons 1-2
    ----------------------------------------------------
    So we now know how to make food safe;
    but what do we know about making food
    good for us so that our bodies will grow
    strong, be able to fght of disease; and
    our brains & bodies will have lots of
    energy?
    What do you know about foods to
    1.build strong bones & grow?
    Minerals (Calcium) from Dairy
    products.
    2.build strong muscles & organs
    (heart & lungs) grow. (Protein from
    meats )
    3.make our skin, organs (heart &
    lungs) & brain vibrant & healthy?
    (Vitamins) from fruit & vegetables.
    ---------------------------------------------------------
    Making a healthy lunch safely
    making a sandwich using safe
    food handling practices children
    As warm-up begins
    students will be
    sitting on the mat
    in their classroom.
    As a group we will
    move furniture to
    Group
    Worksheets to
    fll in.
    Introduce the
    food pyramid
    here to
    illustrate these
    foods.
    5-6 sets of
    cutting boards,
    9mins
    Refection & Key Questions:
    choose white or whole meal bread
    to which they can add in meat or
    cheese and lettuce or tomato.
    Children write on worksheet why
    they added what they did.
    ie for taste; for nutrition; for both
    In groups refect upon their
    choices: If they were good for their
    health or based upon favor &
    what you like; or both?
    make a table on whiteboard
    showing how many of us chose
    which foods to put on our
    sandwich
    Discuss among your group the
    food choices you made & list what
    you know about the nutritional
    content of the sandwiches you
    have made & refect on how this
    will infuence our well-being &
    growth.
    brainstorm linking food choices to
    concepts like Protein for tissue
    growth, calcium for bones,
    vitamins for brain, cell & organ
    function & link back to sandwich
    choices.
    --------------------------------------------------
    Did you remember to use safe food
    handling practices?
    what is more important; nutrition
    or favour?
    so we can form
    groups of 4-5
    knives, bread,
    marg, cheese
    etc.( i.e. 1 set
    per group)
    Do we make good choices
    who would/wouldnt like to change
    how you select food based on what
    you now know? why
    what would you like to learn more
    about?
    what was the most impt thing you
    learned?
    today ?
    from last 2-3 lessons ?

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