1. Healthy Eating Menu Plan – ISM Cafeteria
Design a 2-3 day healthy eating menu for a teenager your age, gender and activity
level (30 -60 minutes a day). Use food/meals only found in the ISM cafeteria.
Requirements
• The plan must include a breakfast, lunch, dinner and 2 snacks per day.
• List details of what a meal contains including serving sizes (Chicken teriyaki
-3 oz chicken, 1 cup mixed vegetables, 1 cup of rice)
• Use the Food pyramid as a guide for age, gender and activity level (30 -60
minutes a day) and show the correct recommended amount from each group
for you on the menu also. (Grains – 8oz, dairy – 3cups, fruit – 2 cups etc...)
• Use a wide variety of foods. (Different meals everyday)
• List healthy options not high fat or high sugar items.
• Colorful /appealing for your teenage audience.
• Good use of IT skills.
** 2 class periods will be given to complete this task. Remember to check out all the
options available in the cafeteria in the morning, snack time and lunch time.

2. Healthy Eating Menu Rubric
Standard 3 Students will understand that practicing health-enhancing
behaviors can avoid or reduce health risks.
Level
Exemplary
7 6
Proficient
5 4
Developing
3 2
Emerging
1
Knowledge and
Understanding
(Healthy choices)
M.W3.1
demonstrate healthy
practices and
behaviors that will
maintain or improve
the health of self
and others
6.
7. The student correctly
identified excellent
healthy foods choices for
every meal and snack
with a great variety in
colors and foods.
8. The student correctly
identified good
healthy foods choices
for most of the meals
with good variety in
colors and foods.
9. The student correctly
identified some
healthy foods choices
for 3 or more meals
and some variety in
colors and foods.
The student did not
correctly identify any
healthy foods choices
for any meal or snack.
Transfer of
Knowledge
(Explanation /
Interpretation)
M.W3.2
demonstrate
behaviors that avoid
or reduce health
risks to self and
others
10.
The student accurately
described all the serving
sizes and correct food
groups.
The student created an
extremely well balanced
menu plan according to
their recommended My
Pyramid information.
The student described
a good amount of
correct serving sizes
and correct food
groups.
The student created a
good well-balanced
menu plan according
to their recommended
My Pyramid
information.
11.
The student described
some correct serving
sizes and correct food
groups.
The student created a
somewhat well
balanced menu plan
according to their
recommended My
Pyramid information.
Student did not
describe the serving
sizes or correct food
groups.
The student did not
create a well-balanced
menu plan according to
their recommended My
Pyramid information.
Communication
Creative
(Use of graphics
and IT skills)
The student was able to
create an attractive well-
designed menu using IT
skills. Excellent use of
graphics.
The student was able
to create a well-
presented menu with
some IT skills. Good
use of graphics.
The student was able
to create a simple
menu with some
graphics.
12.
The student was not
able to create a menu
and could not use IT
skills.
Transfer of
Knowledge
(Variety of choices)
The student was open to
other diet choices by
showing a wide range of
food types (ie.
Vegetarianism, food
restrictions, religion)
The student was open
to other diet choices
by showing at least
three examples of
different food types
(ie. Vegetarianism,
food restrictions,
religion)
The student was open
to other diet choices
by showing at least
two food types (ie.
Vegetarianism, food
restrictions, religion)
The student was not
open to other diet
choices.
Teacher Comments
TOTAL Grade =__________