Heather Scharping
Nutrition for Children
Grade 7
Lesson 1-6
Introduction
Introduction to nutrition for children. Covers reasons for good nutrition, basics of good nutrition, includes practice designing menus for children.
NYS Family and Consumer Science Standards
Standard 1: Personal Health and Fitness
Students will have the necessary knowledge and skills to establish and maintain physical fitness, participate in physical activity, and maintain personal health. 1. Students will use an understanding of the elements of good nutrition to plan appropriate diets for themselves and others. They will know and use the appropriate tools and technologies for safe and healthy food preparation. Objectives
Students will describe a healthy diet for preschool children as recommended by the Dietary Guidelines for Americans (USDA MyPlate)
Students will name the food groups in the USDA MyPlate that are needed each day for good health.
Students will evaluate the choices offered to preschoolers by parents and caregivers to maintain good health.
Evaluate the effects of daily food choices on health and appearance.
Students will plan simple, nutritious meals for preschoolers as evidenced by the creation of Kids Menus.
Students will identify the basic food groups as stated on the USDA MyPlate.
Day 1 Lesson: Reality Check - childhood obesity Begin class with Super Size Me Video Clip. Allow students a few minutes to react and respond to the clip within their table group. Share the following statistics from the CDC (Center for Disease Control): In 2011-2012, 8.4% of 2- to 5-year-olds had obesity compared with 17.7% of 6- to 11- year-olds and 20.5% of 12- to 19-year-olds. Even though the prevalence of obesity among children aged 2 to 5 years decreased significantly from 13.9% in 2003-2004 to 8.4% in 2011-2012, obesity is still the one of the top three diseases among American children and adults. Obese children and adolescents are at risk for health problems during their youth and as adults. For example, during their youth, obese children and adolescents are more likely to have risk factors associated with cardiovascular disease (such as high blood pressure, high cholesterol, and Type 2 diabetes) than are other children and adolescents. Obese children and adolescents are more likely to become obese as adults. For example, one study found that approximately 80% of children who were overweight at aged 10- 15 years were obese adults at age 25 years. Another study found that 25% of obese adults were overweight as children. The latter study also found that if overweight begins before 8 years of age, obesity in adulthood is likely to be more severe. Ask students to share their Mealtime Memories. Handout Mealtime Memories Worksheet (see attached). Mealtime Memories - ask students what mealtime was like for them as children. How has that influenced your lifetime eating patterns?

Day 2 Lesson Activities: Nutrition for Kids Powerpoint
Power Point - Nutrition for Kids (see attached)
Students will take notes during power point. Students will interact with the presentation by writing, drawing, and responding to teacher questions during the power point. (See notes on power point for teacher talking points)

Day 3 Lesson Activities:
1. Plan nutritious food choices Display Food Choices picture (from Dairy Council) that shows food groups on large screen. (Second to last slide on Powerpoint Lecture) Also provide a printed version for each student to be able to look at and check off items as we work together. (see attached “Shopping and Foods to Grow On” worksheet) Ask one - two students from each table group (I have 3-4 students seated at 5 tables) to select a food that is appealing to them to help me create a sample nutritious meal for breakfast, lunch and dinner. Discuss possible snack choices also. Each group should have ` a recorder at their table making a list of menu items the class selects. As meal choices are