Grades 3-5

Lesson Plans > Grades 3-5 with adaptations for younger K-2 students Healthy Eating Starts with Breakfast Time Frame: 2 class periods Overview: In this lesson, students explore healthy eating in relation to breakfast including sources of protein such as eggs. In the activator, students sort breakfast foods various ways and brainstorm healthy foods for every color of the rainbow. Next, students use online resources to explore tips for healthy eating and work in cooperative groups to analyze a sample menu. Students will investigate nutritional information of eggs, whole grains and other breakfast foods to discover how they can be part of a healthy meal, based on MyPlate, with a focus on the benefits of protein and satiety. In addition, students can use an online tool to compare the nutritional content of a variety of foods. Finally, students will summarize their learning by creating their own healthy eating tips and a sample healthy and balanced meal. Objectives: • Students will be able to identify tips for healthy eating. • Students will be able to analyze a sample menu and label the important food groups, with a focus on protein-rich foods. • Students will be able to explain benefits of eating a well-balanced breakfast. • Students will be able to compare the nutritional information of multiple food items. Materials: Names of food items or actual food items or empty cartons (ingredient list and cooking instructions should be visible) or pictures of food items and cartons, computer lab access for individual students or pairs of students, printout of Sample Menu, paper, pencils, science journal, blank MyPlate template, crayons or markers Copyright © 2012 Discovery Education. All rights reserved. Discovery Education is a Division of Discovery Communications, LLC. 2 Lesson Plans > Grades 3-5 with adaptations for younger K-2 students Engage: (15 min) As an activator, provide students with names of various food items, including whole foods such as fruits, vegetables, sweets, protein and grains. Ask students to sort these food items into categories. For younger students, consider using pictures of the items or bring in cartons or actual food items. Ask students to think of a way they might sort these food items into categories. At this point, any method of sorting is appropriate. Then, challenge students to sort the items a different way. Finally, ask students to guess how you are sorting the items as you categorize them based on MyPlate. Ask students to share with the class what they ate for breakfast this morning, and where the food item fits on MyPlate and why. Lastly, invite students to brainstorm healthy foods for each color of the rainbow. Explore: (20-25 min) In the computer lab, show students 10 Tips for healthy eating. Allow students time to explore the site by clicking on each tip and take notes on what each tip represents. For younger students, consider projecting the tips onto a screen or computer and read each tip aloud to the students, highlighting the key points of each tip. Next, randomly distribute to each student one day of the Sample Menu. Ask students to find the other students who have the same day they have, and work as a team to label each item according to the food groups. Explain: (35-40 min) Students will now explore online resources to find the importance of eating breakfast and learn about why eggs are nutritious. Allow students some time to explore Ready, Set, Breakfast, and Nutritional Facts of an Egg to learn more. Ask students to fold a piece of paper into fourths and explain two reasons why breakfast is important and two reasons why eggs are healthy based on the information from these online resources. Younger students may need a modified version with only the protein, fat, and some of the simpler vitamins. Next, using the resource Selected Messages, students can make a poster explaining the importance of one of these selected messages. Elaborate: (30-40 min) In the computer lab or a computer with a projection device, students can use the tool SuperTracker Food-A-Pedia to explore different nutritional values and benefits of various breakfast foods and those that are prepared in different ways. For example, students can Copyright © 2012 Discovery Education. All rights reserved. Discovery Education is a Division of Discovery Communications, LLC. 3 Lesson Plans > Grades 3-5 with adaptations for younger K-2 students compare different types of eggs, whole grains, milk, juices, meats and fruits that may be served at breakfast. Challenge students to find healthy preparations or versions of food and compare them, such as whole grain toast vs. white toast and eggs fried with butter to boiled eggs. Ask students to record their findings in their science journals. Challenge students to find the most natural and nutritious preparation of different breakfast foods. Evaluate: Check for understanding by engaging the students in the following assessment tasks. Ask students to analyze a sample menu and label the important food groups. Ask students to explain benefits of eating eggs as part of a healthy breakfast. Ask students to compare the nutritional information of two breakfast food items. Ask students to use the MyPlate template to create a healthy breakfast menu. Standards: National Science Education Standards: Science in Personal and Social Perspectives, Content Standard F, Grades K-4: Personal Health. Nutrition is essential to health. Students should understand how the body uses food and how various foods contribute to health. Recommendations for good nutrition include eating a variety of foods, eating less sugar, and eating less fat. National Science Education Standards: Science in Personal and Social Perspectives, Content Standard F, Grades 5-8: Personal Health. Food provides energy and nutrients for growth and development. Nutrition requirements vary with body weight, age, sex, activity and body functioning.