Lesson Intentions

Students are learning to:

recognize which food improve our sense of well-being
Identify foods that would be eaten little & less often .
understand healthy foods provide nutrition our bodies needs
Success Criteria
They will know they can do this when they can:
identify healthy options they can add to their sandwich & lunch box to make lunch
better for our health:
We know meat, fsh & cheese give us protein for growth & strength
We know vegetables & fruit give us vitamins for health body & cell function
Useful background information
We have 25 year 4 students who have little or no learning
around nutrition for wellbeing.
.
Year: 4
Level: 2
No. of students: 24 Room: 6
Date: 16/09/14
Duration: 30 mins
Lesson 2: Making a HEALTHY lunch (safely).
By: John Mitchell
Achievement Objectives:
2A1 Personal growth and development
identify how their growth and development needs are linked to Nutrition &
demonstrate increasing responsibility for self-care.
2C3 Interpersonal skills
Demonstrate a range of interpersonal skills and processes that help them to make
safe choices for themselves and other people in a variety of settings.
.
HEALTH AND P.E.
Time Lesson Sequence
Segment name and description
Teaching Points
Skills, key concepts, safety points, questioning
sequence
Organisation Resources
Amount, size, type
3 min
3 min
15min
Warm-up & reflecting back
Introduction
Activity 1
Last week we learned how to make a
sandwich that was safe to eat because it
was free of germs & bugs that could make
us sick:
Refect back on what we learned using
some key questions from lessons 1-2
----------------------------------------------------
So we now know how to make food safe;
but what do we know about making food
good for us so that our bodies will grow
strong, be able to fght of disease; and
our brains & bodies will have lots of
energy?
What do you know about foods to
1.build strong bones & grow?
Minerals (Calcium) from Dairy
products.
2.build strong muscles & organs
(heart & lungs) grow. (Protein from
meats )
3.make our skin, organs (heart &
lungs) & brain vibrant & healthy?
(Vitamins) from fruit & vegetables.
---------------------------------------------------------
Making a healthy lunch safely
making a sandwich using safe
food handling practices children
As warm-up begins
students will be
sitting on the mat
in their classroom.
As a group we will
move furniture to
Group
Worksheets to
fll in.
Introduce the
food pyramid
here to
illustrate these
foods.
5-6 sets of
cutting boards,
9mins
Refection & Key Questions:
choose white or whole meal bread
to which they can add in meat or
cheese and lettuce or tomato.
Children write on worksheet why
they added what they did.
ie for taste; for nutrition; for both
In groups refect upon their
choices: If they were good for their
health or based upon favor &
what you like; or both?
make a table on whiteboard
showing how many of us chose
which foods to put on our
sandwich
Discuss among your group the
food choices you made & list what
you know about the nutritional
content of the sandwiches you
have made & refect on how this
will infuence our well-being &
growth.
brainstorm linking food choices to
concepts like Protein for tissue
growth, calcium for bones,
vitamins for brain, cell & organ
function & link back to sandwich
choices.
--------------------------------------------------
Did you remember to use safe food
handling practices?
what is more important; nutrition
or favour?
so we can form
groups of 4-5
knives, bread,
marg, cheese
etc.( i.e. 1 set
per group)
Do we make good choices
who would/wouldnt like to change
how you select food based on what
you now know? why
what would you like to learn more
about?
what was the most impt thing you
learned?
today ?
from last 2-3 lessons ?