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Slide 2 The Food Pyramid And How it Effects Daily Eating Habits Alicia Schaeffer EDU 327: Teaching to the Standards Spring 2011 Slide 3 Theodore Roosevelt Elementary Cheektowaga Sloan Union Free School District Cooperating Teacher: Randi Kiel 15-1-1 Slide 4 Classroom Specifics K-2 Special Education Learning Disabilities, Other Health Impaired, Speech Impaired Services 11 Students: 8 boys and 3 girls General ability Slide 5 Time Frame Schedule: Any Time of Year Planning: Thirty Minutes Daily Implementation: 8 Forty Minute Lessons and One Three Hour Field Trip Assessment: 30 minutes each for diagnostic pre-assessment, summative assessment, and formative assessment Slide 6 Purpose/Rationale Learn about the food pyramid and a well balanced meal. Learn how eating nutritious food is an important contribution to good health. Assist in basic food preparation. Ability to make nutritious conscious decisions when eating meals. Slide 7 Enduring Understanding The students will develop an understanding of how eating nutritious food is important for your health. Slide 8 Essential Question What constitutes a good meal? Slide 9 Guiding Questions What are the six food groups? What foods are in each food group? How many servings of each food group should a person eat a day? Why is it important to eat healthy? Slide 10 Objectives TSWBAT independently create a healthy and well balanced meal. TSWBAT assist in healthy food preparation with help from peers, teachers, and a professional chef. Slide 11 Overview of What Students Need to Know Prior to Implementation: follow directions, work well with others, raise hand During Implementation: The six food groups, importance of nutritious food for energy and a healthy body After Implementation: Six food groups, daily servings, ability to prepare food, and importance of food Slide 12 New York State Family and Consumer Science Standard One 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. Slide 13 Key Idea Key Idea 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. Slide 14 Performance Indicator Performance Indicator A: Understand the importance of nutritious food and how it contributes to good health, make simple nutritious food choices, and assist with basic food preparation. Page: 50 of Primary New York State Standards Book Slide 15 Assessment Plan Diagnostic: Well-balanced meal plate Formative: Matching of food with correct food group Summative: Well-balanced meal plate Slide 16 My Healthy Meal Rubric 4: Healthy 3: Almost There 2: Slightly Unhealthy 1: Unhealthy Attributes Slide 17 Teacher Exemplar Slide 18 Developing Work: Score 8/20 Slide 19 Proficient Work: Score 12/20 Slide 20 Distinguished Work: Score 20/20 Slide 21 More Student Work Slide 22 Modifications Modification Type Environmental/Management Specific Modification Constant Repetition Rationale/Benefits Severe learning disabilities Retain information Slide 23 Reflection Lessons learned Thank you very much to my peer review group, Dr. Arnold, and my cooperating teacher! Slide 24 Any Questions?