Nutrition: Fast Food Michael Medina Senior Health Belleville High School

Nutrition: Fast Food Rationale: As more students become obese students need to know why exactly they are gaining weight. hey!re many "actors that contribute to weight gain but one key "actor is nutrition. Many students hear they need to eat healthy but they don!t understand or know how. he students need to reali#e how "ast "ood and restaurant establishments are a""ecting their health. hey will be able to understand the im$act it is having not only on their health but their longevity. his lesson will "ocus on "at which is one o" the six essential nutrients. %t will also correlate the "ast "ood&restaurant establishments with "at. he students will see how these establishments only use the unhealthy "ats and in big 'uantities. (nce this lesson is taught the students will have the knowledge o" why society is gaining weight and what they can do to curb that trend and live a healthier li"estyle. Target Audience: his lesson $lan is geared toward the )*th grade. Many students may have had some "orm o" nutrition throughout their schooling. his lesson is geared to showing the students which "ats they need and don!t need. %t will also show them how unhealthy "ast "ood is to their bodies. hey will be using nutritional in"ormation "rom di""erent "ast "ood and restaurants establishments. he students will gain the knowledge o" what the unhealthy "ats do to their bodies and how eating at "ast "ood& restaurants establishments will act as a catalyst. Having learned this in"ormation may hel$ them make a better decision on what and where they eat in order to maintain a healthy li"estyle.

Core Curriculum Content Standards: he New +ersey ,ore ,urriculum ,ontent Standards are a set o" guidelines to aid teachers in their lesson $lan $re$aration. Standard *.) states- ./ellness All students will ac'uire health $romotion conce$ts and skills to su$$ort a healthy- active li"estyle.0 his lesson will cover two o" the benchmarks under section *.) that are geared toward )*th graders: *.).)*.B.* o ,om$are and contrast the dietary trends and eating habits o" adolescents and young adults in the 1nited States and other countries *.).)*.B.2 o Analy#e the uni'ue contributions o" each nutrient class 3"atscarbohydrates- $rotein- water- vitamins- and minerals4 to one!s health Time Required: he lesson should be com$lete in one 56 minute $eriod. he students should be engaged "or the "irst *7 minutes o" class- then )6 minutes "or an activity and the last )7 minutes "or any 'uestions. Goals: (nce the lesson is com$leted students will have the knowledge about how unhealthy "ast "ood truly is to their bodies and know what alternative "oods to eat.

Objectives: Students will know the harm"ul e""ects o" an unhealthy diet Students will understand how unhealthy "ast "ood is to their bodies Students will com$lete a worksheet showing how unhealthy their meal choice is and what they can do to im$rove it Content: o begin ask class the "ollowing 'uestions:

How many $eo$le eat "ast "ood at least once or twice a week8

%s there a di""erence i" you eat at a "ast "ood chain com$ared to a restaurant8

here is no di""erence. 9estaurants :ust like "ast "ood chains receive their "ood in bulk because it!s chea$- contain a lot o" $reservatives and not made "rom scratch.

,lass discussion and 'uestions "rom the students will be answered by the teacher- once the lesson is com$leted.

Materials: ;ens&;encils Handouts worksheets

Activity !rocedure: he teacher will start the class be asking them a series o" 'uestions to grab their attention and to see how much they know about the to$ic. his lesson is based on nutrition. %t will "ocus on the "at intake a $erson needs and how eating "ast "ood is unhealthy. he teacher will ask the class- .How many $eo$le eat "ast "ood at least once or 5

twice a week80 he teacher will then ask the class which "ast "ood&restaurants they go to eat. he teacher will tie this in by asking the class .%s there any di""erence i" you eat at a "ast "ood chain or a restaurant80 his will have the students thinking about what they eat at each establishment and i" either one is healthier than the other. he teacher will then ex$lain how similar "ast "ood chains are to restaurants and answer any 'uestions the students may ask. A"ter ex$laining how "ast "ood chains and restaurants are the students will receive handouts o" di""erent "ast "ood chains and restaurants. hey will choose a meal that they would usual eat or would like to eat. he students will be able to see the nutritional value "or each "ood item "or their chosen eatery. he students will be res$onsible "or calculating the values o" their meals. he students will then chose a second meal in which they think is healthier. he two meals will be com$ared to see how healthy&unhealthy they really are. he students will then try to see where any modi"ications can be done to the meal or i" they need to choose an entirely new on. "valuation: he students will be evaluated by their $artici$ation and com$letion o" the class work. By com$leting each o" the tasks the teacher will know who understood the lesson and i" any changes need to be made to the lesson.

Health )* ;eriod<<<<<<<<<<<<<<<<<<<<<

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=ating Healthy is not :ust about looking good>>>although it certainly has that as a bene"it. More im$ortantly- whether we eat an a$$le or a donut- we are sha$ing our health with every meal ?a""ecting every organ and system in our bodies. he im$ortance o" our daily "ood choices is underscored by the number o" serious health $roblems?some o" them li"e threatening- that medical research has linked to diet. @e$ression (steo$orosis @ental @ecay @igestive disorders %ncreased $otential "or some cancers y$e %% diabetes ,ardiovascular disease leading to stroke or heart attack

Fast Food> Fast "oods are characteri#ed as 'uick- easily accessible and chea$ alternatives to home>cooked meals- according to the National %nstitutes o" Health 3N%H4. hey also tend to be high in saturated "at- sugar- salt and calories. According to N%H- many "ast "ood chains have res$onded to growing $ublic awareness about nutrition by o""ering some "ood that is lower in "at and calories than their normal "are. T#e $ollo%ing $ormulas %ill #el& to determine your daily individual caloric inta'e requirements B/ x )* "or low activity levels 3ty$ically don!t exercise4 A B/ x )5 "or moderate activity levels 32x6 weeks "or 27 minutes4 A B/ x *7 "or high activity levels 3exercise "or 27 minutes and take $art in teams s$orts4 A

Fast Food C#oices> ;ick out a meal as well as a beverage that you would consider eating at your assigned "ast "ood restaurant. /hat is the meal that you chose to order8 /rite down and calculate the total amount o" calories- "at- carbohydrates- $rotein- and sodium "rom the meal. (o you consider t#is meal to be #ealt#y) *#y or *#y not) Meal Calories Fat Carbo#ydrates !rotein Sodium

Totals

;ick out a meal as well as a beverage that you would consider to be healthy at this "ast "ood restaurant. /hat is the meal that you chose to order8 /rite down and calculate the total amount o" calories- "at- carbohydrates- $rotein and sodium "rom the meal. *#y do you consider t#is meal to be #ealt#y) Meal Calories Fat Carbo#ydrates !rotein Sodium

Totals

,om$are the amount o" calories- "at- carbohydrates- $rotein and sodium "rom the two meals. How does your choice o" "ood com$are to the amount o" calories that are re'uired on a daily basis8 How does the second or healthier meal com$are to the amount o" calories that are re'uired on a daily basis8