### Lesson Plan Integrating of Standards

 In the sample lesson plan below, notice that the teacher has used standards from the Curriculum Frameworks to inform her planning. In fact, she has used standards from both a content framework (in this case Health) and a skills framework (Mathematics and Numeracy). This particular plan could be one of a series devoted to preventative health.
 Name of Topic: Prevention Name of Lesson: Nutrition How does this lesson relate to student goals and interests?: Students expressed concern about healthy eating habits for themselves and for their children. Learning Objective(s): What will the students know (content) and be able to do (skills) as a result of the activity (-ies)? Students will be able to plan at least one nutritious meal based on FDA recommendations. Students will be able to understand nutrition information on a product label and calculate/estimate fat content by portion with 80% accuracy. Activities: Part One - Healthy Meal Planning Research latest FDA nutrition recommendations online. Relate traditional foods to food groups described. Using paper plates, sketch out an evening meal divided by traditional foods, portions, and the food groups to which they belong. Evaluate and analyze with FDA information. Part Two - Using Nutrition Information on Labels Read and discuss nutrition info on labels from several types of foods (use actual labels). Based on the percentage of calories from fat, calculate the total number of grams of fat in each portion. Using FDA guidelines, decide which foods, based on their nutrition labels, are within FDA guidelines for daily fat consumption. Content Framework: Health Strand: Behavior and Change Standard(s): Influence of behavior on health See page 27 of Health CF. Skill Framework: Mathematics & Numeracy Strand: Number Sense Standard(s): Compute fluently; make reasonable estimates. See page 16 of Math/Numeracy CF. Assessment: Learner will design a healthy, well-balanced, and portioned meal according to FDA guidelines. Learner will successfully compute the number of fat in a portion of food based on product label information.

Contacts: Regional Curriculum Coordinators

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