Brief Description

This lesson involves individual students researching, analyzing, and creating multimedia slideshows to present nutritional information to their third-grade peers.

Standards and Frameworks

Technology Standards

1T-F3. Use developmentally appropriate technology resources to access information and communicate electronically

3T-F1. Use prescribed technology writing or drawing tools for communicating and illustrating

3T-F3. Use prescribed technology tools for publishing and presenting information

4T-F2. Use technology tools for individual and collaborative communication activities to share products with audiences inside and outside the classroom

5T-F1. Recognize electronic information sources

6T-F1. Use technology resources for problem solving, self-directed learning and extended learning activities

CH1-F1 Describe relationships between personal health behavior and individual well-being

CH1-F4 Describe how heredity, family life and individual lifestyle affect personal health

CH2-F1 Identify characteristics of accurate health information (e.g., research based, current)

CH2-F2 Demonstrate the ability to locate resources from home, school and community that provide accurate health information

CH3-F1 Identify responsible health behaviors and compare them to risky/harmful behaviors

CH3-F2 Identify personal health needs and strategies to maintain or improve one's well being

CH6-F1 Apply a sound decision-making process to resolve health issues and problems

CH7-F2 Express information about health issues

CH7-F3 List ways to support others in making positive health choices

Academic

• Students will:

1. research and compare nutritional content of lunch menus for three third grade students.
2. learn the importance of proper diet and nutrition.  They will also contrast their peers’ dietary habits against recommended proper dietary habits.
3. develop a nutritional intervention plan for a better-balanced lunch menu, based on information gathered from Internet research.
4. choose worst and best foods (nutritionally) eaten by their peers.

Students will:

1. Use a digital camera to record pictures of classmates’ lunches.
2. Use the computer as a problem-solving tool to research information.
3. Use Power Point to create a presentation.

Prior experience with navigating web sites, using digital cameras and PowerPoint

Materials

Computer(s) with Internet access and PowerPoint
Note cards
Pencils
Digital camera
Floppy disks

Accommodations for Special Needs

Special Needs Students:
Create a PowerPoint presentation with a revised lunch menu for themselves only. Depending on disability and IEP, use peer tutoring and cooperative grouping.

Gifted Students:
Ask students to keep a log based on one day of eating and compare this to their recommended daily allowances. Students could prepare a revised meal plan for their family and ask them to rate it based on taste, presentation, and nutritional value.

Students could create a Power Point presentation comparing/contrasting the school lunch menu to the students' menus.

Procedures
Please visit http://www.amphi.com/~llafaye/lunch.htm for the student page for this lesson.

Activity 1
Tell the students that their new mission is to help their friends eat better.  The problem is that their lunches may not be as healthy as they could be.  Can you help your friends choose a healthier lunch?

The teacher will demonstrate proper use of a digital camera if students have not used it before.  Students will use the camera to capture images of three students’ lunches on their diskette.  Students will record a list of items in each student’s lunch and the student’s name on separate note cards provided by the teacher.

Activity 2
Students will be given time to explore the Kids Food Cyber Clubhouse.  This is a nutrition site with resources for teachers, parents and kids produced by the Connecticut Association for Human Services.  Ask the students to spend some time completing the various activities at this site.  This will provide the background information necessary to advise their peers on food choices.  Using the information from the Food Guide Pyramid at this site, students should categorize each food from their peer’s lunches.  These will be recorded on the note cards next to each food item.
 

Activity 3
Using the student’s lunch menus, every student will determine if the lunches are well balanced and contain servings from each of the food groups (or at least the largest three-grains, fruit, and vegetables). If any of the lunches were not well balanced, then the student will create an alternate lunch menu for any of the three students requiring changes. The alternate menu must be well balanced and contain servings from all (or the bottom 3) food groups.  This information can be recorded on the back side of the note cards.
 

Ask students to choose the worst foods (nutritionally) on each of the 3 lunch menus and the best foods. Direct students to the 10 Great and Not-So-Great Kids' Foods web site to see how their predictions compare with the experts.

Activity 4
If the students do not have previous experience using PowerPoint, the teacher will instruct students in the creation of a PowerPoint presentation, entering graphics, building slide transitions, etc.  A PowerPoint tutorial is a helpful way to get started.

Activity 5
Students will create a PowerPoint presentation that will include the following:
1. a title slide for their presentation stating name, title, date, and purpose of presentation.
2. three slides each containing an image captured with the digital camera and a title (John’s Lunch)
3. three slides each containing:

• Title (John’s lunch)
• list of foods in that student’s lunch on the left side
• proposed changes in menu to include an item from all (or most) food groups on the left side
• picture of the lunch on the right side

4. a summary slide that gives an overview of the lunch menus and identifies the lunch with the most nutritional value.
 
 

Activity 6
Students will share their PowerPoint presentation with the class. They may be selected to post it on our classroom web site.

Assessment

Students will be assessed by class participation and with the PowerPoint rubric.

Teacher Name: Lisa LaFaye
Site: Wilson K-8
Date Submitted: November 28, 2001