Sample Learning Plan for

Career Pathways Technology and Livelihood Education

(Home Economics) Subject Matter: Principles of Proper Nutrition Good health is the result of proper nutrition. When the body is adequately supplied with essential nutrients, normal body growth and development is achieved. Therefore, balance diet, which means variety of food in correct amount, kind, and proportion, must always be observed. Essential Understanding: At the end of this unit, the students will understand that; 1. A balance diet contributes to physical and mental health. 2. The RDA Food Pyramid presents relative guidelines for nutrition. 3. Dietary requirements vary for individuals based on age, gender, activity, and overall health. 4. Healthful leaving requires and individual to act on available information about good nutrition even if it means breaking comfortable habits. Essential Questions: 1. What is healthful eating? 2. How does what I eat affect my health? 3. Are you a healthful eater? How would you know? 4. How could a healthy diet for one person be unhealthy for another? 5. Why are there so many health problems in the Philippines caused by poor eating despite of all of the available information? Student will know (Knowledge) Good health through proper nutrition Essential Food Nutrients Balance Diet Effects of improper eating habits Students will be able to do (Skills) Meal Planning Preparation of Market list Proper food purchasing Proper food storage and preparation Preparing simple family breakfast

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Facets of Understanding: Develop a brochure to help younger students understand what is meant by Balance Diet. Interpretation What does the popularity of fast foods say about modern life? Perspective - Conduct research to find out if the Food Pyramid Guidelines apply in other regions and the impact of diverse diets on health and longevity. Application Plan a breakfast menu for a low income family consisting of 8 family members. Empathy Imagine: How might it feel to live with a dietary restriction due to a medical condition? Self Knowledge Reflect: To what extent are you a healthy eater? How might you become a healthy eater? Explanation

Sequence of learning using the WHERETO elements (20 days lesson)

Week Days Mondays Week I 1. Hook the students with a discussion of eating habits and zits. 2. Introduce essential question and key vocabulary 3. Have the student begin a food diary to record their daily eating patterns Week 2 11. Working in cooperative groups, have student analyze a diet for a hypothetical family and make recommendations for improve nutrition Week 3 16. Review the Simple family breakfast rubric so that students understand the criteria. Have them work independently to develop their three-day camp menu

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Tuesdays 4. Present concept attainment lesson on food groups, the categorize the foods accordingly 5. Have students read and discuss the nutrition brochure from the RDA

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12. Conduct a group review and give feedback regarding the diet analysis. allow revisions

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17. Observe and coach students as they work on their menus

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Wednesdays 6. Present lesson on the Food Pyramid and identify food in each group. 7. Read and discuss relevant selections from health textbook. Provided illustrated pamphlet for lower level readers

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13. Have students listen to and question, guest speaker (nutritionist from local hospital and alike) about health problems caused by poor nutrition

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18. Evaluate and give feedback on the camp menu project. Have student self and peerassess their projects using the rubrics

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Thursdays 8. Present and discuss the video, Nutrition and You. 9. Have students design and illustrate nutrition brochure to teach young children about the importance of good nutrition for healthy living

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14. Have students conduct research on health problems resulting from poor eating. Provide students with options for how they share their findings

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19. Have students review their food diaries to look for changing patterns in their eating. Have each student set a personal goal for improved nutrition.

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Fridays 10. Assess and give feedback on the brochures. Allow students to self-assess the brochures using a list of criteria.

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15. Model how to interpret food label information for nutritional values. Have students practice interpreting food labels

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20. Conclude the unit with student self-evaluation regarding their personal eating habits. Have each student develop a personal action plan to reach his healthful eating goal.

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