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The Food PyramidAnd How it Effects Daily Eating HabitsAlicia Schaeffer

EDU 327: Teaching to the Standards Spring 2011Theodore Roosevelt ElementaryCheektowaga Sloan Union Free School DistrictCooperating Teacher: Randi Kiel15-1-1

Classroom SpecificsK-2 Special EducationLearning Disabilities, Other Health Impaired, Speech ImpairedServices11 Students: 8 boys and 3 girlsGeneral ability

Time FrameSchedule: Any Time of YearPlanning: Thirty Minutes DailyImplementation: 8 Forty Minute Lessons and One Three Hour Field TripAssessment: 30 minutes each for diagnostic pre-assessment, summative assessment, and formative assessment

Purpose/RationaleLearn about the food pyramid and a well balanced meal.Learn how eating nutritious food is an important contribution to good health. Assist in basic food preparation.Ability to make nutritious conscious decisions when eating meals.

Enduring UnderstandingThe students will develop an understanding of how eating nutritious food is important for your health.

Essential QuestionWhat constitutes a good meal?

Guiding QuestionsWhat are the six food groups?

What foods are in each food group?

How many servings of each food group should a person eat a day?

Why is it important to eat healthy?

ObjectivesTSWBAT independently create a healthy and well balanced meal.TSWBAT assist in healthy food preparation with help from peers, teachers, and a professional chef.

Overview of What Students Need to KnowPrior to Implementation:follow directions, work well with others, raise handDuring Implementation:The six food groups, importance of nutritious food for energy and a healthy bodyAfter Implementation:Six food groups, daily servings, ability to prepare food, and importance of food

New York State Family and Consumer Science Standard OnePersonal Health and FitnessStudents will have the necessary knowledge and skills to establish and maintain physical fitness, participate in physical activity, and maintain personal health.

Key IdeaKey Idea 1: Students will use an understanding of the elements of good nutrition to plan appropriate diets for themselves and others. They will know and use the appropriate tools and technologies for safe and healthy food preparation.

Performance IndicatorPerformance Indicator A: Understand the importance of nutritious food and how it contributes to good health, make simple nutritious food choices, and assist with basic food preparation.

Page: 50 of Primary New York State Standards Book

Assessment PlanDiagnostic:Well-balanced meal plateFormative:Matching of food with correct food groupSummative:Well-balanced meal plate

My Healthy Meal Rubric4: Healthy3: Almost There2: Slightly Unhealthy1: UnhealthyAttributes

Teacher Exemplar

Developing Work: Score 8/20

Proficient Work: Score 12/20

Distinguished Work: Score 20/20

More Student Work

ModificationsReflectionLessons learnedThank you very much to my peer review group, Dr. Arnold, and my cooperating teacher!

Any Questions?