Healthy Eating Lesson Plan

Date:
Subject: Home economics Grade: 12
Topic: Essential Question (from unit, if applicable): How can we achieve healthy
nutrition in our daily lives?

Materials: Canadas food guide, FMNI food guide, food guides around the world,
white paper, Canadas food guide power point

Stage 1- Desired Results you may use student friendly language

What do they need to understand, know, and/or able to do?
Students will become familiar with Canadas Food Guide and compare them to other food guides
from other cultures to understand the importance of culture in relation to food. Students will
participate in a discussion of what they think healthy eating is. This will be used to gain an
understanding of their knowledge in the subject. Students will then make their own personal food
guides to develop their understanding of healthy eating to fit their lifestyles.

Outcome(s):
To determine sources of reliable nutrition information.
Create personal food guide
To appreciate the importance of Canadas Food Guide for the development of an individuals health
and wellness.
To develop the desire and ability to access knowledge about issues and obtain factual information
before forming opinions about food-related issues.

PGP Goals:
3.1 the ability to utilize meaningful, equitable, and holistic approaches to assessment and evaluation
3.2 the ability to use a wide variety of responsive instructional strategies and methodologies to
accommodate learning styles of individual learners and support their growth as social, intellectual,
physical and spiritual beings
2.2 proficiency in the Language of Instruction

Stage 2- Assessment
Assessment FOR Learning (formative) Assess the students during the learning to help
determine next steps.
- Formative: discussion of what healthy eating is.

- During learning to observe and listen to student discussions to see if anything needs more
clarification or more detail to asses weather the class can move on.

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

what they have learned.
- Summative assessment of students personal food guides and if the students used the
knowledge they have learned in class and applied it to their assignment. The quality of
work will be assessed here.

Stage 3- Procedures:

Motivational/Anticipatory Set (introducing topic while engaging the students)

What does healthy eating look like to you? Think Pair Share

How do you think food effects our health and wellness?

Write answers on board and discuss in detail.

Main Procedures/Strategies:

Hand out Canadas Food Guide and go over each page in detail. Discuss FNMI Food Guide and
need for it.
Hand each student a Food Guide from another culture and discuss the differences between the two.
Think Pair Share.
Question: What were some differences and similarities between the two food guides?

Introduce personal food guide assignment and criteria; students will then work on own food guides
sharing ideas with each other. The assignment will be marked on information included; age group,
requirements, and healthy choices. Creativity and illustrations.

Adaptations- Modified personal food guide assignment, notes and topic before class.

Closing of lesson:

Question: What was one thing you found out about yourself and your eating habits?
Personal Reflection:

*Adapted from Understanding by Design (McTighe and Wiggins, 1998)

Resources:
Canadas food guide- http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/order-
commander/index-eng.php
FNIM food guide- http://www.hc-sc.gc.ca/fn-an/pubs/fnim-pnim/index-eng.php
FIJI food guide- http://www.fao.org/nutrition/education/food-dietary-
guidelines/regions/countries/Fiji/en/
Japan food guide- http://www.fao.org/nutrition/education/food-based-dietary-
guidelines/regions/countries/japan/en/