Nutrition Lesson 4

Student Teacher: Jess, Steph, Dani & Rachael School: N/A

Lesson Topic: Nutrition Food Safet Date: N/A
!ear Le"el: # Ti$e of Lesson: N/A
%lass si&e: '4 Duration of Lesson: 4( $ins
Teachin) Focus:
We will focus on making sure that each student is engaged in the
activities provided. We will try to achieve this by setting clear
expectations of the task and by setting clear expectations of
behaviour throughout the whole class. We will also assess the
students learning throughout the diferent activities.
Student Learnin) Focus:
Lesson will open with a video about food safety and handling.
Using the interactive whiteboard students will place diferent
foods in the fridge, freezer or cupboard depending on the foods
needs. tudents will also learn about how diferent foods need
to be prepared and cooked. !he importance of cooking food
"especially meat# properly so it can be consumed safely will be
expressed.
*ac+)round +no,led)e:
$s this is the fourth lesson in the se%uence, students will now
know the diference between healthy and unhealthy food. !hey
should also have knowledge about moderation and how to
ade%uately fuel their bodies with food. $t a year & level some of
what is in the lesson will be general knowledge for the students.
!here is an expectation that the students will already have ideas
so their ideas will depend on where they have gathered their
knowledge from' home, school or other means. tudents will have
already been exposed to the healthy eating pyramid and how to
make healthy eating choices. tudents have also explored food
choices that are made by society based on personal needs
"allergies#, social diferences, and cultural diferences.
-.LS:
trand Level () *hysical, *ersonal and ocial Learning.
+omain) ,ealth and *hysical -ducation
+imension) ,ealth .nowledge and *romotion
.ey -lements of tandards) analyse and explain physiological,
social, cultural and economic reasons for food choices and
analyse and describe food selection models. +escribe how to
prepare and store food hygienically.
Student di/erences:
!his lesson accommodates for all students and helps each
individuals improve their knowledge on how to cook certain foods,
and how to keep certain foods. $ variety of teaching styles will be
used to ensure all students are engaged and provided an
opportunity to improve their understanding of nutrition. !here are
Resources:
/ou!ube clip on food safety and handling, 0nteractive
whiteboard, scissors, a1 paper, magazines, glue.
hands on activities, as well as interactive activities to help cater
for visual and kinaesthetic learners.
Sta)e of lesson %lassroo$
0r)anisation:
Acti"ities and
tas+s:
Student action: Teacher action:
1ntroduction
"& mins#
"& mins#
tudents will be sitting
as a group engaging in
the discussion.
tudents will be sitting
as a group watching the
video.
tudents will be sitting
as a group engaging in
the discussion.
!he lesson will begin
with a recap on what
was learnt last lesson.
!his will be a class
discussion on why
people have diferent
food choices. !his can
relate to cultural beliefs,
personal reasons, and
access to food.
!eacher will explain
today we are focusing
on food safety and food
handling. !his will 2rst
be shown in the way
society deals with food
safety 3 such as
transporting meat in
refrigerated trucks, and
keeping only one type of
fruit per pallet to
reduced contamination,
and so it can be easily
organised. $ /ou!ube
clip on food safety and
food handling will then
be shown.
tudents will be
recapping on what they
can remember from last
lesson, and sharing these
ideas with other students
in the class.
tudents will be engaged
with video and watching
to see diferent strategies
that are used to keep our
everyday food safe to
eat. trategies on how to
handle food once we
have it in our possession
as home will also be
explored.
tudents will be engaged
in conversation.
!eacher will encourage a
discussion among all
students. !eacher can use
some key words or
%uestions if the discussion
comes to a stop.
!eacher will be making sure
the video is easily viewable
for all students, and loud
enough for students to hear.
!eacher will watch students
to make sure they are
engaged in the video.
!eacher will encourage a
discussion among all
students. !eacher can use
$fter the /ou!ube clip, a
%uick discussion among
students will happen to
see if they found
anything interesting,
something new etc.
some key words or
%uestions if the discussion
comes to a stop.
Acti"it 0ne
"45 mins#
tudents will engage
with the game on the
interactive whiteboard.
!he next part of the
lesson will then focus on
how students can take
care of food once they
have purchased it.
What steps do they
need to take to ensure
the food they have
bought will remain safe
for their families to
consume6
Using the interactive
whiteboard students will
place diferent foods in
the fridge, freezer, or
cupboard depending on
the foods needs.
tudents will be using
their prior knowledge,
and knowledge from the
/ou!ube clip and class
discussion to
successfully sort the
food in the right area.
tudents will be engaged
with the game, and
complete the task when
chosen by the teacher.
What steps do students
need to take to ensure the
food they have bought will
remain safe for their families
to consume6 3 !his will be
the 7learning focus8.
!eacher will ensure that the
game runs smoothly, and
that a variety of students
have a chance to sort the
food into the correct area.
Acti"it T,o tudents will work in tudents will also learn tudents will work 9aking sure all groups are
"4& mins#
groups of :. tudents
will gather their
information and present
it on a poster.
about how diferent
foods need to be
prepared and cooked.
!he importance of
cooking food "especially
meat# properly so it can
be consumed safely will
be expressed. tudents
will be given a picture of
a piece of meat,
vegetables "broccoli,
carrots, snow peas#,
lettuce, fruit, pasta, and
a can of beans.
tudents will be re%uired
to put the food in the
correct columns in their
poster. !he columns will
be 3 must be cooked,
does not need to be
cooked, but can be
cooked if desired, must
not be cooked.
tudents must state why
they chose to put the
food in the column that
they did.
together in their groups
to come up with a group
decision on how certain
foods should be cooked.
staying on task and working
well together.
Lesson %losure
"& mins#
tudents will come to
;oor with their group and
poster and present if
chosen.
tudents are to
volunteer their group8s
poster and share their
information with the
class.
tudents are to come
back to the ;oor with
their groups8 2ndings and
present them to the class.
*ick volunteers to present
their groups 2ndings to the
class.
0f groups have food in the
wrong columns, ask
students why they have
placed it there, then work
together to put it in the
correct column and express
reasoning behind why it
must be placed there.