DID YOU KNOW?
Teen Health Statistics
• Every day 1 out of 10 American’s go to
McDonalds. Every month 9 out of 10
American ...
LUNCH SURVEY
• Put a ✔ next to each of the following factors
you considered when you decided what to eat
at lunch☐ It was ...
GOALS OF UNIT
Interdisciplinary health unit where students learn:
• Social, environmental, political, health awareness
iss...
SEQUENCE: ECONOMICS
Economics Class
• Capitalist system
- Efficiency (quantity + speed)
- Profit motive (money rules/money...
SEQUENCE: ECONOMICS
Economics Class
• Who is to blame? (consumer, marketing,
corporation, government regulation, system)
-...
SEQUENCE: ENGLISH
English Class
• Read Fast Food: Who is to Blame? Unit
• Discuss articles
• Write an argument essay on Wh...
SEQUENCE: DESIGN
CTE Design Class
• Assess prior knowledge of nutrition and
health with warm-up questions
① How many times...
SEQUENCE: DESIGN
CTE Design Class
• Food Inc. and Fork Over Knives
documentaries & discussion
• Food Rules (reading aloud ...
READINGS & RESOURCES
• English Workbook articles on debates
about food portion in fast foods
• Food Rules, by Michael Poll...
WATCH DOCUMENTARIES
• Food Inc.
- Study guide available online
• Forks Over Knives
STUDENTS READ FOOD RULES ALOUD
• In-class reading and
discussion of the
entertaining and easy-
to-understand Food
Rules
• ...
TRACKING THE INTAKE
• Students keep a daily food log for 5 days
• Website research into caloric intake and
exercise
- choo...
CHOOSEMYPLATE.GOV
Click on SuperTracker to input food
SUPERTRACKER.USDA.GOV/FOODTRACKER
HEALTHY POT LUCK
Assignment
• Students can individually or with a partner
prepare a dish that follows the rules in the boo...
HEALTHY POT LUCK
Assignment: Self-Reflection
• Students complete self-reflection on their food,
write their recipe and ind...
HEALTHY POT LUCK
Assignment: Food
Critique
• At potluck students taste
and evaluate 3 dishes -
then can eat until
everythi...
HEALTHY POT LUCK
HEALTHY POT LUCK
HEALTHY POT LUCK
DESIGN PROCESS: PACKAGING PROJECT
1. Introduction to package design by industry
partner
2. Packaging research - show & tel...
1. PRESENTATION BY INDUSTRY PARTNER
• Creative Director Todd Gallopo, of Meat
and Potatoes design studio introduces
studen...
2 & 3. RESEARCH
• Read chapter 8 in Graphic Design
Solutions by Landa and answer
questions
• Research packaging in stores
...
4. DESIGN BRIEF
• Planning the
product and
packaging
for the target
audience
5 & 6. DESIGN PROCESS
• Thumbnail sketches of logo and title
treatment
• Color comps
• Build files digitally
7 & 8. PRINT AND ASSEMBLE PACKAGING
9. BUSINESS PARTNER JUDGES FINAL
STUDENT WORK
• Todd Gallopo returns to
evaluate, critique, and judge
final packages.
• Aw...
QUESTIONS? COMMENTS?
•Contact Academy of Art and Technology (AOAT)
- Gabriela Rosillo (Co-Coordinator/Web Design
Teacher)
...
Designing Better Nutrition
Designing Better Nutrition
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Designing Better Nutrition

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This interdisciplinary visual design project brings together topics from government, English, health and digital design for real world analysis. Students study the effects of food choices on personal health, the environment, the economy and the influence of marketing and packaging on those choices. Students learn that what they eat not only affects their health, but the health of the world. Partners from the design and health care field coach students as they develop and design their food package.

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  • Start by showing introduction to Food Inc. 40secs – 2:49secs
  • Seeing these numbers and how my students eat is a huge concern. Kids eating hot cheetos, monster energy drinks and cup of noodles for breakfast or lunch. Lunch survey
  • 1-2 minutes to complete survey. Raise of hand poll
  • Change attitude and habits about health while incorporating social, environmental, political, health awareness
  • Unit is supported when students study about capitalism, human rights issues. Health and food system tied into these units
  • Designing Better Nutrition

    1. 1. DID YOU KNOW? Teen Health Statistics • Every day 1 out of 10 American’s go to McDonalds. Every month 9 out of 10 American children visit one. • In 1970 Americans spent $6 billion on fast food. In 2006 American spent $142 billion. • 1 out of 3 children born in year 2000 develop diabetes. • In 2010, more than 1/3 of children and adolescents were overweight or obese
    2. 2. LUNCH SURVEY • Put a ✔ next to each of the following factors you considered when you decided what to eat at lunch☐ It was fast or easy ☐ It was what I usually eat ☐ It was nutritious ☐ It tasted good. ☐ It was fast or easy ☐ It was a good price ☐ It was in season ☐ My friends liked it ☐ I didn’t have any choice in what I ate ☐ Other factor
    3. 3. GOALS OF UNIT Interdisciplinary health unit where students learn: • Social, environmental, political, health awareness issues How do we do that? • Marketing and economics of food production & industry • Healthy eating information • Read and understand nutritional ingredients • Create a culminating design project: Packaging design for healthy breakfast food.
    4. 4. SEQUENCE: ECONOMICS Economics Class • Capitalist system - Efficiency (quantity + speed) - Profit motive (money rules/money saving techniques - Outcomes (opportunity costs) • Human rights issues exploration - Is access to quality food a right? - Treatment of workers (teenagers & illegal immigrants - Right to own life and water (Monsanto/GMOs)
    5. 5. SEQUENCE: ECONOMICS Economics Class • Who is to blame? (consumer, marketing, corporation, government regulation, system) - Trial held to see who is blamed the most • Solutions (connect to CTE class Food Rules)
    6. 6. SEQUENCE: ENGLISH English Class • Read Fast Food: Who is to Blame? Unit • Discuss articles • Write an argument essay on Who is to Blame?
    7. 7. SEQUENCE: DESIGN CTE Design Class • Assess prior knowledge of nutrition and health with warm-up questions ① How many times a week do you eat fast food? ② How many glasses of water do you drink a day? ③ What is the average sugar recommendation for one day? ④ What is BMI? ⑤ Do you exercise? How many times a week? For how long?
    8. 8. SEQUENCE: DESIGN CTE Design Class • Food Inc. and Fork Over Knives documentaries & discussion • Food Rules (reading aloud & discussion) • Food log and evaluation • Healthy Potluck • Design packaging for healthy breakfast food solo or with a partner
    9. 9. READINGS & RESOURCES • English Workbook articles on debates about food portion in fast foods • Food Rules, by Michael Pollan • Omnivore’s Dilemma, by Michael Pollan • Chew on This, by Charles Wilson
    10. 10. WATCH DOCUMENTARIES • Food Inc. - Study guide available online • Forks Over Knives
    11. 11. STUDENTS READ FOOD RULES ALOUD • In-class reading and discussion of the entertaining and easy- to-understand Food Rules • Students decide what foods to prepare for a healthy potluck
    12. 12. TRACKING THE INTAKE • Students keep a daily food log for 5 days • Website research into caloric intake and exercise - choosemyplate.gov • Students input 3 days of food log and exercise • Students learn how their diet measures up
    13. 13. CHOOSEMYPLATE.GOV Click on SuperTracker to input food
    14. 14. SUPERTRACKER.USDA.GOV/FOODTRACKER
    15. 15. HEALTHY POT LUCK Assignment • Students can individually or with a partner prepare a dish that follows the rules in the book Food Rules • Dish should feed between 6-10 people • “Eat food, not too much, mostly plants.”
    16. 16. HEALTHY POT LUCK Assignment: Self-Reflection • Students complete self-reflection on their food, write their recipe and indicate how it follows the “rules”
    17. 17. HEALTHY POT LUCK Assignment: Food Critique • At potluck students taste and evaluate 3 dishes - then can eat until everything is gone!
    18. 18. HEALTHY POT LUCK
    19. 19. HEALTHY POT LUCK
    20. 20. HEALTHY POT LUCK
    21. 21. DESIGN PROCESS: PACKAGING PROJECT 1. Introduction to package design by industry partner 2. Packaging research - show & tell of food packages 3. Research - Landa Design Textbook 4. Design brief - planning product, target market, etc. 5. Pencil roughs and color comps 6. Digital design using Adobe Creative Suite 7. Print and assemble 8. Product photo and retouching 9. Industry partner judging of final packaging
    22. 22. 1. PRESENTATION BY INDUSTRY PARTNER • Creative Director Todd Gallopo, of Meat and Potatoes design studio introduces students to industry standards and process for developing packaging.
    23. 23. 2 & 3. RESEARCH • Read chapter 8 in Graphic Design Solutions by Landa and answer questions • Research packaging in stores • Present samples in class
    24. 24. 4. DESIGN BRIEF • Planning the product and packaging for the target audience
    25. 25. 5 & 6. DESIGN PROCESS • Thumbnail sketches of logo and title treatment • Color comps • Build files digitally
    26. 26. 7 & 8. PRINT AND ASSEMBLE PACKAGING
    27. 27. 9. BUSINESS PARTNER JUDGES FINAL STUDENT WORK • Todd Gallopo returns to evaluate, critique, and judge final packages. • Award ribbons were given to winners in different categories
    28. 28. QUESTIONS? COMMENTS? •Contact Academy of Art and Technology (AOAT) - Gabriela Rosillo (Co-Coordinator/Web Design Teacher) gabriela.rosillo@lausd.net - Donna Mercer (Co-Coordinator/Print Design Teacher) dk.mercer@gmail.com

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