Cooking Club Lesson Plan I. - Drexel University · Cooking Club Lesson Plan . Calcium/Vitamins &...

Drexel University, CC Evaluation Lesson Plan, Calcium/Vitamins and Minerals, revised 7/16,

Cooking Club Lesson Plan

Calcium/Vitamins & Minerals Grades 6-12 I. Lesson Objectives:

A. Students will identify the role of Calcium and Vitamin D and their major dietary sources. B. Students will identify the importance of and difference between vitamins and minerals. C. Students will describe the impact of physical activity on bone health.

II. Behavior Outcomes:

A. Make half your plate fruits and vegetables, at least half your grains whole grains, and switch to fat-free or low-fat milk and milk products.

III. Pennsylvania Educational Standards:

A. 11.3 Food Science and Nutrition B. 1.6 Speaking and Listening C. 10.1 Concepts of Health D. 10.2 Healthful Living E. 10.4 Physical Activity

IV. Materials

A. Handouts- Copies of recipe B. Optional Handouts- “What is Lactose Intolerance?” from Learning Zone Express or other

appropriate handout with Calcium or Vitamin D information C. Additional Activities- “Calcium Sorting Game”, “Meet the Milk Makers!”, “Where’s the

Calcium?” (Grades 6-8), “Are You Getting Enough Calcium?” (grades 9-12) worksheets D. Osteoporosis Disk set, Loss of Bone display, and Life/form® Nutrition & Bone Health 3-D

Teaching kit (All from eNasco), Boost Your Bones with Calcium Rich Foods Graphic Poster from Learning Zone Express or other appropriate visual

E. Reinforcement that conveys the appropriate nutrition message F. Hand wipes, gloves, hairnets/head coverings, aprons, tablecloth G. Food and cooking supplies needed for recipe H. Paper products needed for preparing and serving recipe (i.e. plates, bowls, forks,

spoons, serving utensils, etc.) I. Ten Tips Sheet: “Got Your Dairy Today?”

V. Procedure: Text in italics are instructions for the presenter, non-italicized text is the

suggested script. A. Introductory


1. Lesson Introduction a. Introduce yourself and the nutrition education program/organization presenting

the lesson. b. Review previous lesson on Breakfast. c. Briefly introduce the lesson topic and recipe that will be prepared. Explain that in

this lesson, students will be learning how to eat healthfully according to MyPlate. They will learn what foods are calcium-rich and how calcium and vitamin D work together.

B. Developmental 1. Discussion of lesson topic

a. Post the Boost Your Bones with Calcium Rich Foods Graphic or other appropriate visual for all students to see. Tell students that they will learn about the different food groups that contain calcium-rich foods.

b. Briefly review the vocabulary of the day (grades 9-12): i. Mineral: Minerals are inorganic elements that come from the soil and water

and are absorbed by plants or eaten by animals. Your body needs larger amounts of some minerals, such as calcium, to grow and stay healthy. Other minerals like chromium, copper, iodine, iron, selenium, and zinc are called trace minerals because you only need very small amounts of them each day.

ii. Vitamin: Vitamins are organic compounds that are essential for the body to grow and stay healthy. They are classified as either fat- or water- soluble. Fat-soluble vitamins are those that are absorbed in the body best with the presence of dietary fat. Typically, they stay in the body longer and are stored in body tissues. The four fat-soluble vitamins are A, D, E, and K. Vitamin D helps the body to absorb calcium. After water-soluble vitamins are used by the body, any leftover amounts are excreted through the urine.

c. Discuss the importance of Calcium- Cover basic facts about calcium and high calcium foods you can eat. Be sure to use grade appropriate terminology. i. What is calcium?

(a) Calcium is a natural mineral. It helps build our bones and keeps them strong. Calcium is also involved in muscle contraction (flexing muscles, contraction of the heart). Calcium and weight-bearing activities build bone density (strong bone).

ii. Ask the Students: (a) Which food groups provide a large amount of calcium? (Answer: Dairy &

Vegetables) Mention to students that dark-green leafy vegetables contain calcium.

(b) How much dairy is recommended by MyPlate? (Answer: MyPlate recommends 3 cups of dairy foods per day for most people)

iii. Tell students that children and teens 9-18 years old should get at least 3 cups of dairy per day to receive the recommended 1300 mg of calcium.

iv. Ask Students to list some different foods that contain calcium. Mention the suggestions below as needed.


High Calcium Foods Medium Calcium Foods Milk Low-Fat Cottage Cheese

Cheese Beans Yogurt Almonds

Calcium-Fortified Soy Milk Canned Fish, with bones Hot Chocolate (made with milk) Bok Choy, Kale, Greens

Pudding, Custard, Flan Broccoli Calcium-Fortified Orange Juice Figs

v. Tell students that although calcium is very important for our bodies, there are

other nutrients that work as part of a team with calcium. Mention that today we will only focus on the nutrients calcium and vitamin D.

d. Ask Students: i. “What disease can eventually develop if we do not get enough calcium?”

(Answer: Osteoporosis) ii. “What is Osteoporosis?” (use Osteoporosis models from eNasco or other

appropriate visual) (a) Osteoporosis is a disease in which bone becomes fragile and more likely

to break. (b) As part of the natural aging process, bones begin to break down faster

than new bone can be formed. (c) Osteoporosis takes away the minerals that make up the internal

supporting structures of bone until it becomes so weak and brittle that bending to pick up a newspaper, lifting a vacuum, or even coughing can cause a fracture.

(d) Explain to students that even though it may not seem like they need to worry about this now, their bones are busy storing calcium they will need later in life.

e. What is the importance of weight-bearing activity? i. Tell students that exercise is not just important for keeping our bodies

healthy, but it also helps your bones absorb the calcium that they need. ii. Weight-bearing activities are activities where our bones and muscles work

against the force of gravity. (a) (for grades 6-8) Remind students that gravity is what allows us to keep

our feet on the ground rather than us floating in the air. iii. Examples of bone strengthening exercises include: running, jumping rope,

basketball, tennis, and lifting weights. f. Discuss the importance of Vitamin D- Cover the basic facts about vitamin D, food

and non-food sources of vitamin D. i. Ask students: What is the name of a vitamin that the body can produce with

the help of the sun and is needed for Calcium absorption. (Answer: Vitamin D)

ii. What is Vitamin D?


(a) Vitamin D is a fat-soluble vitamin, which means it can be stored in the body for longer periods of time. It is found in fatty fish, like salmon, tuna, and mackerel, fish liver oils, beef liver, cheese, and egg yolks. Many of the foods in the American diet are fortified with Vitamin D. Examples of these include milk, cereals, and a number of other items.

iii. How does the sun help the body produce Vitamin D? (a) When the sun shines on skin, this turns on a switch for the skin to start

the process of making its own vitamin D. Certain factors such as season, time of day, length of day, or even latitude (distance from the equator) can affect the body’s ability to make the vitamin.

g. Some people are unable to eat dairy foods due to a condition known as lactose intolerance. i. What is lactose intolerance? (provide “What is Lactose Intolerance?”

handout from LZE if using) (a) This is a condition in which people have a hard time digesting foods that

are made with milk. Oftentimes, people who are lactose intolerant experience nausea, bloating/gas, diarrhea and cramping after they eat milk products. Even though milk may upset your stomach, it is still VERY important that you get enough calcium in your diet to build your bones and maintain good muscle contraction.

h. If I am lactose intolerant, how can I get enough calcium? –Here are some tips to help you eat dairy products without feeling sick afterwards (The effectiveness of each tip may depend on each person’s own level of lactose intolerance): i. Hard and aged chesses (for example: Cheddar, Parmesan, Muenster) usually

have less lactose than milk and may be more easily tolerated. ii. Some people may tolerate small amounts of lactose. These people can try

smaller portions of lactose-containing products (for example 4 oz. of milk). iii. Yogurt may be more easily digested because of its active cultures. iv. Lactose-reduced or lactose-free milk is widely available. v. Drink calcium-fortified juices and other beverages, like almond milk, rice

milk, and soymilk. vi. Add a lactase enzyme to your milk before drinking it. Your doctor may

recommend taking a lactase pill before eating something with lactose in it. vii. Calcium-rich, non-dairy foods such as collard greens, turnip greens, white

beans, canned fish, and calcium-fortified foods such as cereal and soy products can also be good sources of calcium.

2. Cooking Activity a. Distribute copies of recipe to students. Suggested recipes are provided but may

be altered as needed. When selecting a recipe, choose recipes that have ingredients from at least three food groups and can be prepared within the allotted time.

b. Review the ingredients and instructions for preparing the recipe. c. Remind students of food safety guidelines and proper cooking equipment use.


d. Involve students in food preparation and cooking. Choose volunteers and assign each student a task or have groups of students take turns assisting.

e. Discuss the following points while cooking: i. Have students identify in which food group each ingredient belongs. ii. Grades 9-12: Discuss the nutrients that are found in the ingredients.

f. Provide each student with a sample sized portion of the recipe to taste.

3. Additional activities: may be used with students who are not participating in cooking or as a follow-up activity a. “Calcium Sorting Game”- You may utilize the food pictures in different ways.

i. Cut out the pictures of high calcium and low calcium foods. Mix them together and have students sort the foods into two categories: good food sources and poor food sources of calcium.

ii. Split the class into several teams, giving each team a set of foods that are both high in calcium and low in calcium. Have a race to see which team can separate the foods into a high calcium group and a low calcium group. The group with the most correct in the fastest time wins. Have them explain to the class how they reach their answers.

iii. Have students place the foods that are high in calcium into their appropriate food groups. Illustrate that while most calcium rich foods belong in the Dairy group, we can find calcium in other places, such as in vegetables, cereals, fruits, and protein foods.

b. “Meet the Milk Makers!” word search handout. c. (Grades 6-8) “Where’s the Calcium?” – Have students circle the pictures of the

foods that are calcium-rich. Discuss answers. To conclude the activity, have students list the 3 ways that they can get calcium from food. (Answer: Dairy, Dark Green Leafy vegetables, Calcium-Fortified foods)

d. (Grades 9-12) “Are You Getting Enough Calcium?” - Have students list all of the calcium-rich foods that they might eat in a day using Table 1: Selected Food Sources of Calcium). Then have students fill in the amount of calcium that is found in each of the foods that they listed. Add all of the amounts for a grand total of the day. Tell students that if they eat more than one serving of a food at one meal to list it more than once. See the worksheet for an example. After filling in the chart, ask students to answer the questions below it.

C. Conclusion 1. Review take-away messages from lesson.

a. Calcium and Vitamin D are essential for proper development and strength. b. Dairy foods, fortified-foods, as well as dark green leafy veggies and fatty fish are

some examples of Calcium and Vitamin D containing foods. c. Bone strengthening activities are important to help your bones absorb calcium.

2. Distribute the reinforcement, read the message and/or explain the reason why they are receiving the reinforcement.


3. Distribute Ten Tips Fact Sheet (or other appropriate fact sheet) and encourage students to share it with their families.

4. Thank the students for their participation and answer any question they may have.


Skillet Noodles Serving Size: 1 cup Yield: 8 servings Time: 30 minutes Ingredients:

½ cup chopped onion 1 can (15 ounce) tomato sauce 1 ½ cups water ¼ teaspoon garlic powder ¼ teaspoon oregano ½ teaspoon basil 3 cups cooked noodles, ¼ inch wide 1 package (10 ounce) frozen, chopped spinach 1 can of diced tomatoes, drained 1 cup cottage cheese, nonfat ½ cup shredded cheese, part-skim mozzarella salt and pepper to taste

Instructions: 1. Add onion, tomato sauce, diced tomatoes, water, and spices to skillet. Cover and bring to a boil. 2. Add noodles. Cover and simmer for 5 minutes. 3. Defrost spinach in the microwave. Stir spinach into skillet mixture. Cover and simmer for 5 minutes. 4. Stir mixture. Spoon cottage cheese on top and sprinkle with shredded mozzarella. Cover and simmer for 10 minutes. Add water if mixture gets too dry. Source: http://recipefinder.nal.usda.gov Adapted from: University of New Hampshire Cooperative Extension


Salmon Patties Yield: 9 servings Serving size: 1 patty Ingredients: 1 can salmon (15 ½ ounce, drained) 1 cup whole grain butter crackers (crushed) ½ cup liquid pasteurized eggs ½ cup milk (1%) 1/8 teaspoon black pepper 1/8 teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon chili powder ¼ teaspoon paprika Nonstick cooking spray Instructions: 1. Use a fork or clean fingers to flake salmon until very fine. 2. Crush crackers into crumbs. 3. Add cracker crumbs, eggs, milk, and spices to salmon. 4. Mix thoroughly. 5. Shape into 9 patties. 6. Spray skillet with nonstick cooking spray. 7. Over medium heat, carefully brown both sides of patties until they are thoroughly cooked. Cost Per recipe: $3.69 Per serving: $0.41 Source: Missouri Nutrition Network, Eat for Health Toolkit http://recipefinder.nal.usda.gov/ Notes: Replace the salmon with canned tuna fish. For fun, do a combination of the two!

http://recipefinder.nal.usda.gov/


Broccoli Potato Soup Serving Size: ¼ of the recipe Yield: 4 servings Time: 30 minutes Ingredients: 4 cups chopped broccoli 1 small chopped onion 4 cups chicken or vegetable broth, low sodium 1 cup evaporated milk, nonfat 1 cup mashed potatoes, instant prepared in water (salt and pepper to taste) ¼ cup cheese, shredded cheddar or Americ an Instructions: 1. Wash hands. 2. Combine broccoli, onion, and broth in large sauce pan. 3. Bring to a boil. 4. Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. 5. Add milk to soup. Slowly stir in potatoes. 6. Cook, stirring constantly, until bubbly and thickened. 7. Season with salt and pepper; stir in a little more milk or water if soup starts to become too thick. 8. Ladle into bowls and serve with about 1 tablespoon cheese over each serving. Source: Don’t Play With Your Food: Fall and Winter Cookbook Arizona Nutrition Network

Drexel University, CC Evaluation Lesson, Calcium/Vitamins and Minerals, 7/16, Page 1

Extension Activity: Calcium Sorting Game Description: The following page consists of foods that are considered good sources of calcium. The last page contains foods that are poor sources of calcium. Instructions: Cut out all of the pictures of high calcium and low calcium foods. Mix them together. As a class, or in groups, have students sort out which foods they think are good sources of calcium and which foods are not good sources. Optional: Split the class into several teams, giving each team a set of foods that are both high in calcium and not high in calcium. Have a race to see which team can separate the foods into a high calcium group and a low calcium group. The group with the most correct in the fastest time wins. Have them explain to the class how they reached their answers. Or Try: Have students place the foods that are high in calcium into their appropriate food groups. Illustrate that while most calcium rich foods belong in the Dairy group, we can find calcium in other places, such as in vegetables, cereals, fruits, and protein foods.


Calcium rich sorting game: Foods that are a GOOD source of CALCIUM

Spinach

Yogurt

Pizza

Broccoli

Cheese

Canned Salmon

Low Fat Milk

Chocolate Milk

American Cheese

Frozen Yogurt

Pudding

Baked Beans

Fortified Juice

Hot Cocoa

Fat Free Milk

Collard Greens

Fortified

Oatmeal/Cereal

Soymilk


Calcium rich sorting game: Foods that are NOT a good source of CALCIUM

Bacon

Bagel

Banana

Celery

Crackers

Orange

Peanut Butter & Jelly

Pork Chop

Pretzels

Spaghetti

Tomato

Bread

Hamburger

Cantaloupe

Red Pepper

M

eet the Milk Makers!

Words & Clues

MILK:It Does a Student

Body Good!

What is the most popular breed of dairy cows?

What is the number one milk-producing state?

This breed of dairy cow is an excellent grazer and produces milk that is golden in color.

What do we call a cow that is not producing milk? (2 words)

This breed of dairy cow has big eyes and a docile nature.

What is another name for a cloven-hoofed animal?

What is another name for a baby cow?

What state ranks fifth in milk production?

What do we call a young female cow that has not yet given birth to a calf?

What do we call a calf’s father?

This Scottish breed of dairy cows is white with reddish spots.

What do we call a group of cows?

This animal is the number one milk producer in the United States.

This breed of dairy cows came from Switzerland. Its cows are known for their large ears.

This English breed of dairy cows is red, red and white, white, or roan.

B H P S R X N I E T S L O H M R

N R O H T R O H S G N I K L I M

P E N N S Y L V A N I A K O B P

R S L A F C U M Z L V B M P R Q

G L Y D R E H P I J D K L Q O S

B J Q G M D R Y C O W Y R P W A

Z C O W N A R W X D L S H R N I

O K V S D J B E V S X J W B S N

D R A F W E D S G I H Y T L W R

I G D L Y R E R I H S R Y A I O

V H O A P S K D S E O S E D S F

O E P C Z E T S Y I I K D O S I

B R L A M Y U X P F X A R Q T L

T I K N R T S G U E R N S E Y A

O S J M S W H U Y R E X V Z O C

Read the Meet the Milk Makers clues, then look for the correct

answer in the word list. When you’ve matched the words to the clues,

look for the Meet the Milk Makers words in the word search. Words can be

found in the diagram reading forward, backward, up and down.

AyrshireBovidBrown SwissCalfCaliforniaCowDry cowGuernseyHeiferHerdHolsteinJerseyMilking ShorthornPennsylvaniaSire

Pennsylvania Department of AgricultureFunding for these materials provided in part by

v 1.0 09|07 Store in On the Farm Upper Elementary folder

Pennsylvania Department of AgricultureFunding for these materials provided in part by

MILK:It Does a Student

Body Good!

Teacher answer sheet~M

eet the Milk Makers!

What is the most popular breed of dairy cows?

What is the number one milk-producing state?

This breed of dairy cow is an excellent grazer and produces milk that is golden in color.

What do we call a cow that is not producing milk? (2 words)

This breed of dairy cow has big eyes and a docile nature.

What is another name for a cloven-hoofed animal?

What is another name for a baby cow?

What state ranks fifth in milk production?

What do we call a young female cow that has not yet given birth to a calf?

What do we call a calf’s father?

This Scottish breed of dairy cows is white with reddish spots.

What do we call a group of cows?

This animal is the number one milk producer in the United States.

This breed of dairy cows came from Switzerland. Its cows are known for their large ears.

This English breed of dairy cows is red, red and white, white, or roan.

Holstein

California

Guernsey

Dry Cow

Jersey

Bovid

Calf

Pennsylvania

Heifer

Sire

Ayrshire

Herd

Cow

Brown Swiss

Milking Shorthorn

B H P S R X N I E T S L O H M R

N R O H T R O H S G N I K L I M

P E N N S Y L V A N I A K O B P

R S L A F C U M Z L V B M P R Q

G L Y D R E H P I J D K L Q O S

B J Q G M D R Y C O W Y R P W A

Z C O W N A R W X D L S H R N I

O K V S D J B E V S X J W B S N

D R A F W E D S G I H Y T L W R

I G D L Y R E R I H S R Y A I O

V H O A P S K D S E O S E D S F

O E P C Z E T S Y I I K D O S I

B R L A M Y U X P F X A R Q T L

T I K N R T S G U E R N S E Y A

O S J M S W H U Y R E X V Z O C

Milking Shorthorn

Bovid

Sire

California

Holstein

Ayrshire

Herd

Calf

Where’s the Calcium? Directions: Circle the pictures of the foods that are calcium-rich.

Spinach/Greens

Cheese

Orange

Chicken

Canned Salmon

Celery

Fat Free Milk

Crackers

Chocolate Milk

Macaroni & Cheese

Pretzels

Yogurt

Eggs

Frozen Yogurt

Broccoli

Hot Cocoa

(made with milk)

Pudding

(made with milk)

Tomato

Pizza

Baked Beans

Fortified Juice

Soymilk

Spaghetti

Fortified Oatmeal/Cereal

Are You Getting Enough Calcium? Directions: Using the table of calcium sources, write down all the foods containing calcium that you eat on a typical day. Then fill in the amount of calcium that each food provides and add them all up to get a total for the day. If you eat more than one serving of a food at one meal list it more than once (For example if you drink two 8 oz glasses of milk at dinner, list it twice since that is two servings). After filling in the chart, answer the questions below it.

Food Calcium (mg) Calcium (%DV) Breakfast

Lunch

Dinner

Snacks

TOTAL: 1. Teenagers need ______________ mg or ___________%DV of calcium daily 2. Are you getting enough calcium? _______________ 3. If necessary, go back to the chart and add foods that you could eat so that your total meets or exceeds the recommended amount of calcium. 4. Getting enough calcium can help prevent what disease? _________________

Sources of Calcium Food Calcium (mg) % Daily Value

Milk, non-fat, 8 fl. oz. 300 mg 30% Milk, low-fat (1%), 8 fl. oz. 305 mg 31% Milk, reduced fat (2%), 8 fl. oz. 293 mg 30% Milk, whole, 8 fl. oz. 277 mg 28% Milk, chocolate flavored, low fat (1%), 8 fl. oz 290 mg 29% Almond milk, calcium fortified, 8 oz. 382 mg 38% Soy milk, calcium fortified, 8 oz. 289 mg 29% Yogurt, plain, low fat, 6 oz. 336 mg 34% Greek yogurt, plain, fat free, 6 oz. 201 mg 20% Yogurt, fruit, low fat, 6 oz. 258 mg 26% Greek yogurt, fruit, fat free, 6 oz. 201 mg 20% Cheese, Cheddar, 1 oz. ( ¼ c. shredded, 1 slice) 204 mg 20% Cheese, Mozzarella, part skim, 1 oz. (1 stick) 207 mg 21% American cheese, singles, 1½ oz. (2 slices) 226 mg 23% Cottage cheese, low fat, 1 cup 206 mg 21% Cream cheese, 1 oz. 28 mg 3% Spinach, cooked, ½ cup 122 mg 12% Collard greens, cooked, ½ cup 89 mg 9% Kale, cooked, 1 cup 94 mg 10% Broccoli, cooked, ½ cup 37 mg 4% Sardines, canned in oil, 3 oz. 325 mg 33% Salmon, canned, 3 oz. 187 mg 19% Tofu, firm, ½ cup 253 mg 25% Tofu, soft, ½ cup 138 mg 14% Edamame, frozen, cooked, ½ cup 49 mg 5% Baked beans, ½ cup 63 mg 6% Black beans, canned, ½ cup 47 mg 5% Almonds, roasted, 1 oz. 80 mg 8% Toasted oat cereal, 1 cup 86 mg 9% Instant oatmeal, 1 packet 98 mg 10% Cream of wheat, quick, cooked, 1 cup 215 mg 22% Waffle, 100% whole grain, 1 square (4-inch) 94 mg 9% Tortilla, corn, 1 medium (6-inch) 20 mg 2% Macaroni and cheese, made from dry mix, 1 cup 90 mg 9% Pizza, cheese, regular crust, 1/8 of 12” 165 mg 16% Pizza, cheese, regular crust, 1/8 of a 16” 293 mg 29% Orange juice, calcium fortified, 8 fl. oz. 347 mg 35% Orange juice, 8 fl. oz. 27 mg 3% Orange, medium 52 mg 5% Pudding, chocolate, snack pack, 1 container 58 mg 6% Frozen yogurt, vanilla, low fat, ½ cup 156 mg 16% Ice cream, vanilla, ½ cup 85 mg 9%

Cooking Club Lesson Plan I. - Drexel University · Cooking Club Lesson Plan . Calcium/Vitamins &...

Documents

Transcript of Cooking Club Lesson Plan I. - Drexel University · Cooking Club Lesson Plan . Calcium/Vitamins &...