1. NUTRITION UNIT

2. OVERVIEW MondayTuesdayWednesdayThursdayFriday Food groups and nutrients Recommended Daily Allowances RDAs Calculating BMR Reading Nutrition Labels Diabetes and Heart Disease Analysis of Food Journal Can students distinguish between the 6 nutrients and the 5 food groups and categorize foods into the food groups? Can students explain what an RDA is and analyze one scenario related to RDA and adolescents? Can students calculate their own BMR? Can students read and analyze a nutrition label? Can students describe what diabetes and heart disease are and identify some risk factors? Can students create a sample menu? Can students determine if they are getting the correct servings of the 5 food groups in their diet?

3. DAY 1 PLAN 1.ENGAGE - PORTION DISTORTIONS – WHY DO WE LEARN ABOUT NUTRITION? 2.IN YOUR JOURNAL, EITHER INDIVIDUALLY OR IN PAIRS, COMPLETE ONE OF THE FOLLOWING: LIST 10 COMMON FOODS BRING 10 COMMON FOOD LABELS BRING 10 PICTURES OF COMMON FOODS SORT THE FOOD ITEMS PROVIDED FOR YOU 3.CATEGORIZE LIST, PICTURES, OR LABELS FROM STEP 2 INTO FOOD GROUPS 4.INTRO TO FOOD GROUPS USING POSTER AND 6 NUTRIENTS USING CLASS SET HANDOUT. READ AND ANSWER WORKSHEET QUESTIONS. 5.SHOW STUDENTS HOW TO COMPLETE 3-DAY FOOD JOURNAL - ENCOURAGE THEM TO TRY NEW FOODS AND GIVE EXTRA CREDIT FOR DOING SO. 6.HOMEWORK: 3 DAY FOOD JOURNAL – DUE FRIDAY

4. ENGAGE – PORTION DISTORTION 1. PORTION DISTORTION I PORTION DISTORTION I 2. IN YOUR JOURNAL, BRAINSTORM REASONS WHY IT IS IMPORTANT TO LEARN ABOUT NUTRITION?

5. BRAINSTORM IN YOUR JOURNAL, EITHER INDIVIDUALLY OR IN PAIRS, COMPLETE ONE OF THE FOLLOWING: LIST 10 COMMON FOODS BRING 10 COMMON FOOD LABELS BRING 10 PICTURES OF COMMON FOODS SORT THE FOOD ITEMS PROVIDED FOR YOU

6. FOOD GROUPS THERE ARE 6 LARGE CATEGORIES OF NUTRIENTS. HOW DO THEY CORRESPOND WITH THE FOOD GROUPS?

7. CATEGORIZE BASED ON YOUR KNOWLEDGE OF FOOD GROUPS, CATEGORIZE YOUR GROUP’S (CLASS’) FOOD LIST INTO ONE OF THE 5 FOOD GROUPS. WHAT ARE THE RECOMMENDED DAILY ALLOWANCES OF EACH FOOD GROUP? GrainsVegetablesFruitsMilk Meat & Beans

8. READING TO LEARN - YOU ARE WHAT YOU EAT Carbohydrates ProteinsFatsVitaminsMineralsWater IN YOUR JOURNAL, SUMMARIZE THE 6 ESSENTIAL NUTRIENTS IN A CHART LIKE THIS: WHICH OF THE ABOVE CATEGORIES DO YOU ACTUALLY GET ANY CALORIES FROM?

9. 3 – DAY FOOD JOURNAL HOW DO YOU COMPLETE YOUR FOOD JOURNAL? PAY ATTENTION! DUE FRIDAY (YOU WILL EVALUATE YOUR FOOD JOURNAL ON THAT DAY)

10. USE YOUR RESOURCE HANDOUTS TO HELP YOU COMPLETE YOUR 3-DAY FOOD JOURNAL.

12. PORTION OR SERVING SIZE

13. DAY 2 PLAN 1.ENGAGE – READING TO LEARN – ADOLESCENT RDA’S AND QUESTIONS. 2.SCENARIOS JIGSAW 3.WRAP-UP

14. RDA – WHAT DIFFERENCES DO YOU NOTICE?

15. READING TO LEARN – ADOLESCENT RDAS READ PRE-ACTIVITY 1A: ADOLESCENT RDA’S

16. SCENARIOS 1.NUMBER STUDENTS 1- 4 IN THEIR HOME GROUPS. STUDENT 1 = SCENARIO 1 STUDENT 2 = SCENARIO 2 STUDENT 3 = SCENARIO 3 STUDENT 4 = SCENARIO 4 2.STUDENTS COMPLETE THEIR SCENARIO IN EXPERT GROUPS. 3.STUDENT RETURN TO THEIR HOME GROUPS, DISCUSS, AND SHARE SCENARIO RESULTS.

18. WRAP-UP WHY IS CALORIC INTAKE IMPORTANT? WHY IS PROTEIN IMPORTANT? WHY IS IRON IMPORTANT? WHY IS CALCIUM IMPORTANT?

19. DAY 3 PLAN 1.ENGAGE – CALCULATE BMR AND DAILY CALORIC INTAKE BASED ON HARRIS BENEDICT FORMULA 2.HOW TO READ FOOD NUTRITION LABELS 3.PORTION SIZE GUIDE – TEACHER EXPLAINS EASY WAYS TO REMEMBER SERVINGS SIZES 4.PRACTICING READING NUTRITION LABELS (STUDENT DO 1 OF THESE) USE THE FOOD LABELS THAT YOU HAVE ALREADY HAD STUDENTS BRING IN TO ANALYZE OR PROVIDE FOOD LABELS FOR STUDENT TO ANALYZE AND COMPARE BETWEEN LIKE FOODS. COMPLETE FOOD LABELS STUDENT WORKSHEET

20. BMR – BASAL METABOLIC RATE ONLINE RESOURCES BMR CALCULATOR – MY FITNESS PAL BMR CALCULATOR – MY FITNESS PAL CALCULATIONS WOMEN: BMR = 655 + ( 4.35 X WEIGHT IN POUNDS ) + ( 4.7 X HEIGHT IN INCHES ) - ( 4.7 X AGE IN YEARS ) MEN: BMR = 66 + ( 6.23 X WEIGHT IN POUNDS ) + ( 12.7 X HEIGHT IN INCHES ) - ( 6.8 X AGE IN YEAR ) What is your BMR? Calculate your BMR and write it down in your journal.

21. HOW MANY CALORIES DO I NEED DAILY? (HARRIS BENEDICT FORMULA) Multiply your BMR by the appropriate activity factor as follows: Activity LevelDescriptionCalorie Calculation Sedentary Little or no exercise BMR X 1.2 Lightly active Light exercise/sports 1-3 days/week BMR X 1.375 Moderately active Moderate exercise/sports 3-5 days/week BMR X 1.55 Very active Hard exercise/sports 6-7 days/week BMR X 1.725 Extra active Very hard exercise/sports and physical job or 2x training BMR X 1.9 Determines your total daily calorie needs and write this in your journal.

22. CALORIES 1.CALORIE EXPENDITURE CALORIES IN HAVE TO EQUAL CALORIES OUT 2.HOW DO YOU GAIN WEIGHT? 1 LB = 3500 K/CAL 3.HOW DO YOU LOSE WEIGHT? 4.WHAT ARE EMPTY CALORIES?

24. PRACTICE READING NUTRITION LABELS COMPLETE THE FOOD LABELS STUDENT WORKSHEET PARTICIPATE IN CLASS DISCUSSION

25. WHAT’S GOOD? WHAT’S TOO MUCH?

26. DAY 4 PLAN 1.ENGAGE – IFA: CHOICES 2.DIABETES AND HEART DISEASE 3.CREATE A SAMPLE MENU WITH THE CORRECT DAILY ALLOWANCES USING THE FOLLOWING: FOOD LIST PORTION SIZE GUIDE FOOD PYRAMID

27. IFA - CHOICES Which of these is lower in calories - half the container of low fat blueberry frozen yogurt OR the whole container of low fat cherry yogurt?

28. WHAT ARE SOME OF THE MOST COMMON DIET RELATED DISEASES?

29. DIABETES < 20 YRS

30. DIABETES IN THE US

31. DIABETES WHAT IS DIABETES? WHAT IS THE DIFFERENCE BETWEEN THE TWO TYPES? WHAT ADJUSTMENTS WILL A PRE-DIABETIC OR DIABETIC PATIENT HAVE TO MAKE TO THEIR DIET? TAKE THE SURVEY TO FIND OUT IF YOU ARE AT RISK OF GETTING DIABETES. (CLASS SET)

33. HEART DISEASE IN THE US Heart health screening online

35. WHAT DIETARY CHANGES NEED TO BE MADE FOR A PERSON WITH HEART DISEASE?

36. MENU PLANNING 1.CREATE A SAMPLE MENU WITH THE CORRECT DAILY ALLOWANCES USING THE FOLLOWING: NATIONAL NUTRIENT DATABASE USDA.GOV OR SUPERTRACKER USDA.GOV NATIONAL NUTRIENT DATABASE USDA.GOVSUPERTRACKER USDA.GOV PORTION SIZE GUIDE FOOD PYRAMID 2.CHOOSE 1 PERSON YOU WILL MAKE THE MENU FOR: A PERSON WITH DIABETES, A PERSON WITH HEART DISEASE A PERSON WANTING TO MAINTAIN A HEALTHY WEIGHT

37. DAY 5 PLAN 1.ENGAGE – PORTION DISTORTION II 2.EVALUATE FOOD JOURNALS 3.BUILD A BALANCED MEAL INTERACTIVE

38. ENGAGE – PORTION DISTORTION PORTION DISTORTION II

39. FOOD JOURNAL EVALUATION 1.ENGAGE – PORTION DISTORTION II 2.EVALUATE FOOD JOURNALS a)DID YOU COMPLETE ALL THREE DAYS? b)DID YOU GET THE RIGHT FOODS IN THE RIGHT SERVINGS? c)HOW DIFFICULT WAS IT? d)WAS YOUR DIET HIGH/LOW IN ANY 1 FOOD GROUP? e)WHAT WOULD YOU DO DIFFERENTLY?

41. BUILD-A-MEAL GAME TO AVOID DIABETES AND HEART DISEASE YOU MUST EAT A BALANCED DIET THAT REFLECTS ALL THE FOOD GROUPS IN THE CORRECT PORTIONS AND BE ACTIVE! BUILD A BALANCED MEAL USING THE INTERACTIVE WEBSITE AS A CLASS OR INDIVIDUALLY IN THE COMPUTER LAB OR ON YOUR SMARTPHONE (MUST HAVE FLASH PLAYER). You can also try A Healthy Lunchbox InteractiveA Healthy Lunchbox Interactive