Lesson Plan

Date:Feb 10/2016
Subject: Health
Topic:
Nutrition
applicable):

Grade: 9
Essential Question (from unit, if

Materials: Paper, pencil

Stage 1- Desired Results you may use student friendly language

What do they need to understand, know, and/or able to do?
Create a healthy food policy for their school cafeteria
Outcome(s): Outcome 9.5: Evaluate a variety of healthy food policies and plan to

participate in the development, revision, and/or implementation of a healthy food

policy in the community.
Outcome 9.11: Analyze the health opportunities and challenges and establish
personal health promotion goal statements related to comprehensive approaches
to safety, non-curable infections/diseases, romantic relationships, addictions,
tragic death and suicide, chronic illness, and sexual health.
PGP Goals:
Professional 2
Stage 2- Assessment
Assessment FOR Learning (formative) Assess the students during the learning to help
determine next steps.
Walk around the classroom to make sure everyone is focused and learning

Assessment OF Learning (summative) Assess the students after learning to evaluate

what they have learned.
Students were able to make meal plans (both breakfast and lunch) that include
vegetarian, gluton free, and healthy food that match Canadas food guide regulations

along with a paragraph that reflect on why eating healthy is a challenge.

Stage 3- Learning Plan

Motivational/Anticipatory Set (introducing topic while engaging the students)
Introduce the assignment and begin a work period

Main Procedures/Strategies:

Explicit Teaching: Teach students what is expected of them upon completion of this
assignment
Cooperative Learning Groups: Students allowed to work in groups but must hand in
individual nutrition plans
Inquiry: Teacher inquires each student as they complete their assignment making sure
they have completed all steps within the rubric

Closing of lesson:
Getting the students to write a reflective paragraph that answers the questions: what
are the challenges that students face with healthy eating and how does your menu help
them with that?

Personal Reflection: I thought that this work period for the nutrition project went well in
both classes. I rewarded good behavior by allowing the groups working productively to go
to the commons. And for the most part the students understood what was required of
them for completion of the assignment.
*Adapted from Understanding by Design (McTighe and Wiggins, 1998)