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Nutritional Meal Lesson Plan. Metta Brown AET/520 February 10, 2014 Dr. Diane George-Nixon. Nutritional Meal Lesson Plan Overview. Vital Information Who, what, why, and how Development Performance-based Objectives Implementation Content-based Strategy Formative Assessment.
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Nutritional MealLesson Plan Metta Brown AET/520 February 10, 2014 Dr. Diane George-Nixon
Nutritional Meal Lesson PlanOverview • Vital Information • Who, what, why, and how • Development • Performance-based Objectives • Implementation • Content-based Strategy • Formative Assessment
Nutritional Meal Lesson PlanVital Information • Lesson Plan Goal - Students will be able to use product labels to prepare a nutritionally balanced meal. • Non-profit Family Transitional Living Program classroom • Clients of Family Transitional Living Program • Face-to-face modality
Nutritional Meal Lesson PlanPerformance-Based Objectives • Given a variety of product labels the student will be able to select the ingredients to create a nutritionally balanced meal using minimal processed ingredients. • Given a variety of products labels the student will be able to create a meal with the appropriate amount of carbohydrates and protein (The Pennsylvania State University, 2007-2010).
Nutritional Meal Lesson PlanContent-based Strategy • Create relevant learning experiences using direct instruction to engage students by sharing facts on how food affects health. • Build a positive attitude toward the topic using handouts and lecture. Students will work together in small groups to discuss personal caloric needs.
Nutritional Meal Lesson PlanContent-based Strategy • Deepen learning with engagement and challenge. Critical questioning will be used to engage students to promote high-level cognitive processing which will transform the student’s current beliefs into new meanings (Wlodkowski & Ginsberg, Chapter Four, 2010). Students will work in small groups and discuss the categories and continue to expand on personal experience and knowledge (Virginia Department of Human Resource Management, 2012). • Develop self-efficacy for learning and maintain attention of the students. Direct and indirect instruction will be used to present an engaging activity that provides a variety of instruction and attributes success to their effort and knowledge.
Nutritional Meal Lesson PlanAssessment • Students will answer a true or false quiz on whole foods vs. processed foods. • Students will use handouts and provided resources to determine the amount of calories needed for children ages 1-5, 6-10, 11-15, 16-18. One example of a healthy meal will be explained for each age group on an essay test. • During a performance-based exam students will plan a meal using a paper pantry to create a 750 or less calorie meal that has 45 to 70 carbohydrates and minimal processed foods.
References • The Pennsylvania State University. (2007-2010). Penn state learning design community hub. Retrieved from http://ets.tlt.psu.edu/learningdesign/ objectives/writingobjectives • Virginia Department of Human Resource Management. (2012). Commonwealth of Virginia employee wellness Program. Retrieved from http://commonhealth.virginia.gov/documents/ CaloriesNeeded.pdf • Wlodkowski, R. J., & Ginsberg, M. B. (2010). Teaching intensive and accelerated courses. Instruction that motivates learning. Retrieved from The University of Phoenix eBook Collection.
