Lesson+1

Lesson 1: Introduction to Nutrients and Proper Nutrient Intake 2 50 minute class periods

Prior to Lesson 1, students will already know the different parts of the body, and how the digestive system works. The focus of this lesson is for students to learn about nutrients, calories, and dietary intake. After students learn about the terms, they will use this knowledge to apply it to their own life. They will evaluate the foods they eat to determine whether they are or aren't on target for their daily dietary intake.

6.7.A.14.a.Demonstrate knowledge of appropriate nutrient intake.
 * || Grade: 7 ||
 * Standard || Maryland State Content Standards

AASL 2.1.5 - Collaborate with others to exchange ideas, develop new understandings, make decisions, and solve problems 2.3.1 - Connect understanding to the real world 3.1.4 - Use technology and other information tools to organize and display knowledge and understanding in ways that others can view, use, and assess || For the first 10 minutes of class, students will use laptops to learn about Dipity and create a food journal they will use in the next lesson. It is important to introduce Dipity here so the students can work on their food journals throughout the week and have a finished product by the time lesson 2 meets. The teacher will introduce and explain the functions of Dipity. They will show students how to sign up for an account, and enable the teacher to be a contributor. The teacher will explain that students can make their Dipity timelines private if they don't feel comfortable with their peers viewing it. The teacher will guide students through entering either what they ate for breakfast, what they ate for dinner the night before, or they will make up a meal. Students will then turn off their laptops.
 * Introduction to Lesson || (10 Minutes)

The instructor will write the objective on the board. The teacher will ask the following question to inspire discussion: What happens when we don't get to eat? || The teacher will show the power point to the class to provide students with information that will aide them in the next two lessons. The power point covers the following vocabulary terms:
 * Objective || Students will be able to list and describe the six major nutrients ||
 * Guided Practice || (Approximately 20 minutes)
 * Nutrients
 * Carbohydrates
 * Fats
 * Proteins
 * Vitamins
 * Minerals
 * Water

During the power point, students will fill out the provided worksheet. At the end of the presentation, the teacher will answer questions.

(13 Minutes) The teacher will tell the class his/her favorite food: mashed potatoes with butter. The teacher will explain the nutrients found in this food. The potatoes are a complex carbohydrate that provide long lasting energy and the butter is a saturated fat that also gives energy and helps maintain body temperature. . Then the students will discuss their favorite foods in small groups. Using their notes, students will talk about the nutrient value for each of the foods discussed. They will reflect on and evaluate their favorite food and the nutrient(s) it provides. One person from each small group will be called on to explain one of the foods they talked about.

(2 Minutes) Homework: Teacher will tell students to continue entering their meals on their Dipity timeline || Exit Card – Using the meal you described on Dipity give one example of something you ate or drank for each of the six essential nutrients. ||
 * Assessment/Activities || Teacher will collect the exit card to assess student understanding ||
 * Closure/Wrap-up || (5 Minutes)

Day 2
 * || Grade: 7 ||
 * Standards || Maryland State Content Standards

6.7.A.14.a.Demonstrate knowledge of appropriate nutrient intake.

AASL 1.2.8 Demonstrate mastery of technology tools for accessing information and pursuing inquiry 2.3.1 - Connect understanding to the real world || Whiteboard Laptop computers Dietary Spreadsheets || (Introduction to Lesson) || (5 minutes) On Day 1, you learned about using Dipity to create a food journal and were introduced to nutrient vocabulary. The class on Day 2 begins with the teacher first asking the student what they know about calories. The student responses to this question are tabulated on the whiteboard. ||  ||
 * Materials || Notebook
 * Anticipatory Set
 * Objectives || Students will be able to calculate calories properly and describe their proper dietary intake ||
 * Guided Practice || (30 minutes)

The teacher defines a calorie, explaining that it is a unit of measurement and it measures the amount of food energy. The amount of energy varies with the type of nutrient.

1 gram pure carbohydrate = 4 calories

1 gram pure protein = 4 calories

1 gram pure fat = 9 calories

The teacher will demonstrate to students how to calculate calories by looking at nutritional information on food labels, and on restaurant menus. A spreadsheet on calculating calories will be handed out to the students for their use .

The teacher will show an example of how to calculate calories for carbohydrates, fats, and proteins. Calories for a nutrient are calculated by multiplying the number of calories per gram of a nutrient by the number of grams of that nutrient. The librarian will show the students the URL (http://www.nutrientfacts.com) and ask students to give examples of good search terms so they can find the information they need. Students will use their food journal on Dipity as guides to the foods they will be looking up. Students will use their laptops to search for the food, and fill in their chart individually.

(8 minutes) The next part of the class will be lecture and discussion. The teacher will explain the connection between calories consumed and the weight of an individual as it relates to the nutrient percentages. The teacher needs to stress that not all calories are the same. Calories from carbohydrates are processed first, followed by proteins and fats. Additional carbohydrates, proteins, and fats will be stored in the body as body fat. Weight gain will occur if the energy stored is not burned off. If we look at the recommended nutrient daily calorie intake for teens depicted in our worksheet, each nutrient has a recommended percentage.

(Created by State of Washington Office of Superintendent of Public Instruction) The DRIs are also related to the amount of physical activity. The focus for the DRIs is on preventing disease through nutrition.

Carbohydrates 45-65% ( both male and female) Proteins 10-30% (both male and female) Fats 25-25% (both male and female) Excess nutrients are stored as body fat if the amount recommended is exceeded daily. Lack of exercise can increase the amount of stored body fat. The teacher will give examples.

(2 Minutes) Homework: The teacher will remind students that the Dipity timelines are going to be used next class, so students should finish adding meals to their timeline. || Student will use the DRI chart to find the proper amount of calories they should be eating each day. Students will write a reflection based on whether they think they are eating the proper amount of calories. ||
 * Assessment/Activities || The calorie calculations worksheet will be graded for accuracy ||
 * Closure/Wrap-up || (5 minutes)

Back to project homepage Introduction Topic & Standards Setting & Context Materials & Technology Tools Implementation & Assignments  • Students will be able to list and describe the six major nutrients.
 * Lesson 1
 * Lesson 2
 * Lesson 3