Overview and Background: Unit: You Are What You Eat

Sherri Conrad : Cheney USD 268

Science. : Science : Science

Cheney : Grades 5 - 5 : Aug. - Jun.

Title:	You Are What You Eat
Topics:	Food and Nutrition
Time Frame:	One month
Start Date:	-
Status:	Draft
Date Revised:

Other Designers: Tammy Reif, Gloria Puetz

Summary:
In this introductory unit of the health education course, students will learn about human nutritional needs, the food groups, the nutritional benefits of various foods, the USDA Food Pyramid guidelines, and health problems associated with poor nutrition.

Print Materials Needed:

Resources:
FOSS Food and Nutrition Manual
FOSS Food and Nutrition Supplement Material

You will need to get the copyrighted materials from FOSS in order to use this unit.

Resource Attachments:

Internet Resource Links:
Link 1:http://www.cheney268.com/5th/Conrad/YouAreWhatYouEatRubric.htm

Stage 1: Identify Desired Results

State:	KS       6
Title:	Science in Personal and Environmental Perspectives
Standard(s):	The students will make decisions based on the scientific understanding of personal health.

Understandings:

user

A balanced diet contributes to physical and mental health. USDA food pyramid represents guidelines for nutrition. These guidelines are recommended for people without medical restrictions. Dietary requirements vary for individuals based on age, activity level, weight and health. Healthful living requires an individual to act on available information about sleep, exercise, and hygiene, even if it means breaking habits.

Essential Questions:
User	What is healthful eating? Could a healthy diet for one person be unhealthy for another? Why are there so many health problems in America caused by unhealthy life styles despite all of the available information?

Knowledge and Skills:

K
Key terms- protein, fat, calories, carbohydrates, and cholesterol
Types of foods in each food group
USDA Pyramid guidelines
Variables that influence nutritional needs
Health problems caused by poor nutrition

S
Read and interpret nutritional information on food labels.
Test foods for fat, sugar, acid, vitamin C, and
analyze diets for nutritional value.
Plan balanced diets for themselves.

Stage 2: Determine Acceptable Evidence

Assessment Summary:
Students will create a PowerPoint presentation, 3-D model, or a Reader's Theatre that teaches the importance of good nutrition for healthy living.

Task/Prompt: You are What You Eat

Type: Performance Task

Topics: Food and Nutrition

Summary:
They will create a PowerPoint presentation, 3-D model, or a Reader's Theatre to teach the importance of good nutrition for healthy living.

Print Materials Needed:

Resources:

Resource Attachments:

Internet Resource Links:
Link 1: http://
Link 2: http://
Link 3: http://
Link 4: http://
Link 5: http://

State:	KS       6
Title:	Science in Personal and Environmental Perspectives
Standard(s):	The students will make decisions based on the scientific understanding of personal health.

Notes:

Student Directions:
You have been assigned your first task as a nutritional specialist. Your assignment is to evaluate the eating habits of the Sprout family.
After completing the evaluation process you will design a PowerPoint, 3-D Model, or Reader's Theatre to make a recommendation for a diet which will improve the nutritional value of the Sprout family meal.

Other assessment evidence to be collected:

Stage 3: Plan Learning Experiences and Instruction

Learning Activities:

W
Post essential questions on bulletin board.
Give pre-test on nutritional facts and their current dietary habits and preferences.
Print handouts laying out the performance requirements, checklists, rubrics and reference materials

H
Challenge students to react to the statement, "You are what you eat!" and "If food is good for you, it must taste bad!"

Role play "First Steps Toward a Cure" (the seafarer's disease, scurvy, that cleared up once fresh vegetables and fruits and were consumed.)

E
Students will conduct scientific tests that indicate the presence of fat, sugar, acid, and vitamin C in foods. Students will read and study information from the book "Food and Nutrition" to gain understandings about healthy eating. They will apply this information to healthy eating habits while planning a menu using the USDA guidelines. Students will evaluate the menus from the perspective of a nonrestrictive medical diet.
Learn skills of conducting and analyzing tests.

R
Students work in groups to create and evaluate different menus for nutritional balance.

E
Students will create a PowerPoint presentation, 3-D model, or a Reader's Theatre that teaches the importance of good nutrition for healthy living.

Students take the post-test on nutritional facts and their future dietary habits and preferences.
Students' self-asses their work on the key performance tasks.
Students evaluate the extent to which they practice "healthful eating."
Students create a nutritional action plan for themselves.
Students will be engaged in daily observations; take quizzes and test from FOSS Food and Nutrition Unit. (reflective, hands-on, and pictorial tests)

Notes: