Chefs vs.

Food
Date: 6.3.14
Teacher: Kalsea Thomas
School: Healthy Elementary
Class: KIN 355
Grade Level:1-5
Time: 8 minutes
Equipment Used: Lare spa!e "#r sa"e runnin
Tareted N$%&E %tandard's(:
Standard 1: Demonstrates competency in motor skills and movement patterns needed
to perform a variety of physical activities.
Standard 2: Demonstrates understanding of movement concepts, principles, strategies,
and tactics as they apply to the learning and performance of physical activities.
Standard 5: Exhibits responsible personal and social behavior that respects self and
others in physical activity settings.
Standard 6: Values physical activity for health, enjoyment, challenge, self-expression
andor social interaction.
%pe!i"i! )*+e!tive: By the end of this lesson, students will be able to demonstrate
knowledge of the food groups by stating examples of foods from each group.
C#n!#mitant )*+e!tive: Students will be able to moe safely in a space and
exhibit positie behaiors associated with safety protocols !running safely,
stopping before running into someone" and good sportsmanship !cheering,
positie feedback, honesty".
Time Procedures Followed Materials
1
Minutes
Warm Up: #o warm up, $ will hae the students take a
lap around the gym to learn the parameters of the
actiity and get their blood pumping.
0
Seconds
Transition: Students will wind up exactly where they
started running. $ will begin to talk to them about food
groups.
1
Minutes
Set Induction: ,-# -ere -as a "av#rite "##d. /aise
0#ur -and i" 0#ur "av#rite "##d is a veeta*le. %-#ut #ut
t-e 1ind2 '3ruit. 4read. Dair0. &r#tein.( $ll #" #ur
"av#rite "##ds "it inside !ate#ries !alled "##d r#ups5
%#metimes #ur "av#rite "##d -as a re!ipe t-at in!ludes a
*un!- #" di""erent "##d r#ups6 li1e lasana2 In lasana
t-ere are t#mat#es6 !-eese6 and pasta2 T#da06 7e are
#in t# d# an a!tivit0 t-at 7ill -elp us remem*er 7-at
"##d r#ups t-ere are and s#me e8amples #" "##ds in
t-#se r#ups5
1
Minutes
Learnable Piece: %an $ hae two olunteers to be
chefs& #hese chefs are looking for the best ingredients
for their menu. 'eryone on the line, think of your
faorite healthy food. (hen the chefs call out the food
group that you belong to, you hae to run to the other
side of the gym. $f you get tagged, you hae to free)e
where you are. *ou cannot moe, but you can still tag
other people if they run near you.
1
Minutes
Presentation of ew Material!"irections:
Safety+ make sure that when you run, you are looking
where you go. (hen you take someone, make sure that
it is gentle, not a hard slap.
%heck for understanding+
(hat are the fie food groups that the chefs might call
out& !,ruit, -egetables, .airy, /rotein, 0rain"
$f $ am a broccoli !egg, yogurt, grape, noodle" when do $
go&
(hat happens when you get tagged&
#
Seconds
Transition: Students are already on the line that they
will start. #he chefs are already in the middle of the gym.
$ will 1ust say 2go34
$
Minutes
%cti&it': 5fter eeryone is caught, $ will hae the
students 6uietly walk back to the green line.
0
Minutes
Possible Modifications: $f it is too difficult $ could make
it a smaller space. #oo easy and $ would take away a
chef.
1
Minutes
Lesson (e&iew:
7ow many people were able to 6uickly think of what
food group their faorite food belonged in&
(hat is an example of a protein& 0rain& 'tc.
(hy do you think it is important to eat healthy foods&
otes: