The document describes a webquest for 4th grade students about planning healthy school lunches. The students are divided into groups and must plan 3 days of healthy menus and shopping lists. They will create a PowerPoint to present their menus and lists to the school cafeteria. The process involves researching recipes, deciding on dishes, and collaboratively creating the presentation over 3 class periods. The goal is for students to learn about healthy eating and menu planning.
Culture-Based Lesson Exemplar in Technology and Livelihood Education Grade 8 ...Jeanelei Carolino
This document provides a culture-based lesson exemplar for a commercial cooking class on making bibingka, a Philippine rice cake. It is a 4-day lesson that focuses on identifying, classifying, using properly, maintaining, and cleaning kitchen tools and equipment. The lesson includes motivating activities like games. It involves students researching native delicacies in their local areas and presenting on the ingredients and tools used. The lesson culminates in student groups cooking bibingka using the proper tools and following instructions while being assessed on teamwork, skills, and the final product. The lesson exemplar promotes cultural education and developing good work habits.
This document outlines a proposed lesson plan to address fulfilling cultural needs, rights, and responsibilities. The lesson would teach 8th grade students about kitchen tools and equipment using the cultural icon of bingka. Students would first learn about tools through group activities and discussions. They would then watch a video on making bingka and identify the tools used. Finally, students would demonstrate proper tool use and cleaning through cooking assignments and a rap presentation about maintaining tools. The goal is for students to understand culture, safety, and cooperation through practical cooking lessons.
Internet marketing involves targeting the right audience, using both online and traditional marketing methods, and analyzing results. Companies should develop trusted brands online through brand uniformity and monitoring for improper brand use. Market research online provides fast access to customer data through surveys and focus groups. Email marketing allows fast, low-cost communication if permissions and personalization are considered. Promotions can increase loyalty through rewards programs while banner ads enhance branding when creatively designed and placed on high traffic sites.
This document discusses chapters 1-3 of a book on Indigenous views of wholistic medicine and Iroquois medical botany. It outlines the chapters and provides details on Iroquois conceptions of health, illness, and folk medicine. Specifically, it describes how the Iroquois viewed imbalances in human beings as caused by offensive behaviors, taboo violations, unfulfilled desires, or things/events/people that radiate evil. It also discusses Iroquois categories of illness and how folk medicines work to restore spiritual balance based on the principle that all things have a life force and imbalance implies a disruption of that force.
Culture-Based Lesson Exemplar in Technology and Livelihood Education Grade 8 ...Jeanelei Carolino
This document provides a culture-based lesson exemplar for a commercial cooking class on making bibingka, a Philippine rice cake. It is a 4-day lesson that focuses on identifying, classifying, using properly, maintaining, and cleaning kitchen tools and equipment. The lesson includes motivating activities like games. It involves students researching native delicacies in their local areas and presenting on the ingredients and tools used. The lesson culminates in student groups cooking bibingka using the proper tools and following instructions while being assessed on teamwork, skills, and the final product. The lesson exemplar promotes cultural education and developing good work habits.
This document outlines a proposed lesson plan to address fulfilling cultural needs, rights, and responsibilities. The lesson would teach 8th grade students about kitchen tools and equipment using the cultural icon of bingka. Students would first learn about tools through group activities and discussions. They would then watch a video on making bingka and identify the tools used. Finally, students would demonstrate proper tool use and cleaning through cooking assignments and a rap presentation about maintaining tools. The goal is for students to understand culture, safety, and cooperation through practical cooking lessons.
Internet marketing involves targeting the right audience, using both online and traditional marketing methods, and analyzing results. Companies should develop trusted brands online through brand uniformity and monitoring for improper brand use. Market research online provides fast access to customer data through surveys and focus groups. Email marketing allows fast, low-cost communication if permissions and personalization are considered. Promotions can increase loyalty through rewards programs while banner ads enhance branding when creatively designed and placed on high traffic sites.
This document discusses chapters 1-3 of a book on Indigenous views of wholistic medicine and Iroquois medical botany. It outlines the chapters and provides details on Iroquois conceptions of health, illness, and folk medicine. Specifically, it describes how the Iroquois viewed imbalances in human beings as caused by offensive behaviors, taboo violations, unfulfilled desires, or things/events/people that radiate evil. It also discusses Iroquois categories of illness and how folk medicines work to restore spiritual balance based on the principle that all things have a life force and imbalance implies a disruption of that force.
26 maart 2013, Leuven. Planning in uitvoering. Fortengordels AntwerpenEls Brouwers
Op 26 maart organiseerden VRP, het departement Ruimte Vlaanderen en AG Stadsontwikkeling Leuven een studienamiddag over strategische projecten. Gerard Stalenhoef (departement Ruimte Vlaanderen) presenteerde de nieuwe publicatie 'Planning in uitvoering' waarin dertig strategische projecten in uitvoering van het RSV zijn opgenomen. Verder presenteerden Véronique Henderix (AG Stadsontwikkeling Leuven) het strategisch project Vaartkom (Leuven) en Karen Gysen (provincie Antwerpen) de Fortengordels rond Antwerpen.
(Organización de actividades físicas en el medio natural)cicloturismo
El documento describe los pasos para organizar actividades físicas al aire libre, incluyendo la previsión de aspectos humanos, lugares, clima, actividad, materiales, presupuestos y aspectos legales antes de la actividad; el desarrollo de lo programado durante la actividad; y la valoración del proceso después de la actividad. También discute problemas comunes como la cantidad de permisos requeridos y las preocupaciones de los padres sobre la seguridad.
This document provides tips and guidelines for creating an effective resume to apply for teaching jobs. It recommends including personal information, work experience, qualifications like education and computer skills, and references. It also suggests planning for interviews by studying the school's programs and practices, developing classroom management strategies, and researching the school directly. Follow-up thank you notes to all involved parties are also recommended. Sample interview questions are provided to help with practice. General resume formatting guidelines suggest a 10-12 point font size, 1 inch margins, consistent font, and sparing use of bolding or capitalization for emphasis only.
This two-day lesson plan aims to teach 9th grade girls about nutrition. On day one, students will review what they know about nutrition and food groups. They will then work in groups to analyze why healthy eating is important and identify medical issues related to an unhealthy diet. Using websites and other online resources, students will research and complete a graphic organizer and weight comparison chart. On day two, students will continue their group work by creating a spreadsheet using nutritional information from food labels to analyze their assigned food group. The goal is for students to use decision-making and goal-setting skills to evaluate their health and make choices for a nutritious diet.
The lesson plans summarize a 5-day nutrition unit for 9th grade girls. On day 1, students review nutrition concepts and begin researching cafeteria menus in groups. Day 2 has students create spreadsheets analyzing food groups and nutrients and start a weight comparison chart. On day 3, students continue their analysis and collect pictures for a menu template. Day 4 involves finalizing the menu and surveying classmates. The unit concludes on day 5 as students present their analyses of the school cafeteria menu and whether changes should be made.
The 5-day lesson plan aims to have 9th grade girls analyze their school's cafeteria menu. On Day 1, students review nutrition concepts and are assigned roles to research food groups and nutrients. On Day 2, students create a spreadsheet comparing nutritional facts and collaborate online. Day 3 has students continue research and begin designing a menu template. On Day 4, one group analyzes survey results while others finalize the menu. The lesson concludes on Day 5 with students presenting their analysis of the cafeteria menu and recommendations. The goal is for students to improve their nutrition decision-making skills.
This document provides information about a webquest for 3rd grade students on creating healthy meal plans. It includes an introduction outlining the importance of healthy eating. The task is for students to create a weekly meal plan consisting of balanced and healthy meals for each day. The process involves students researching food groups and healthy foods on various websites and recording this information. They then create their weekly meal plan and post it online. The document provides evaluation criteria and concludes by emphasizing students have learned about food groups and creating a plan to improve health.
The document provides instructions for students to log into the MyPyramid website and track their food intake and physical activity over one day. It guides students through entering a food intake, printing out analysis pages on dietary guidelines, nutrient intake, and MyPyramid status. It also has students log physical activity, print the physical activity analysis, and view their energy balance. Students are to complete a family health history form and worksheet answering questions about the MyPyramid food groups and discretionary calories. The worksheet has students analyze how they can improve their food intake, food preparation, and physical activity based on their logs and family health history.
1) The document describes a lesson plan for a grade 7 ESL class on healthy eating. It includes activities to introduce the topic, reading passages and videos to build knowledge, and a final project to integrate learning.
2) The lesson incorporates strategies like think-pair-share to develop oral language skills and uses cooperative learning structures to build collaboration skills.
3) Formative assessments include teacher observation of discussions, peer feedback on recipes, and a summative assessment of students' final healthy eating recipe books.
1) The lesson aims to teach 30 secondary ESL students about healthy eating through a 6-period unit.
2) Activities include reading texts and videos about nutrition, discussing food choices in groups, and writing recipes using modal verbs.
3) Students will apply their knowledge by writing messages evaluating family meals and creating a class recipe book using modal verbs.
1) Students will research and learn about the food pyramid by exploring various nutrition websites.
2) They will work in groups to research and present facts about a specific food group.
3) The goal is for students to understand nutrition and create balanced breakfast, lunch and dinner meals applying their food pyramid knowledge.
Students will analyze the school cafeteria menu and create a new menu proposal for nutritious options. They will watch educational videos about nutrition, take notes, and research obesity, calories and diet online. In groups, students will design a menu for the school using Microsoft Publisher based on First Lady Michelle Obama's initiative for healthier school foods. The teacher will assess students based on cooperation, participation, time management, and accommodations are made for various learner needs.
This document outlines a 3-part webquest to encourage students ages 12-15 to learn about healthy lifestyles. The webquest will take place over 3 weeks in the computer lab. Students will work in groups of 3 on the following tasks: [1] Creating a brochure on healthy lifestyle tips for parents, [2] Developing a weekly healthy menu, and [3] Creating a PowerPoint presentation on staying healthy and keeping fit. Each task will be evaluated using a rubric and is due at the end of each week's class. The webquest provides discussion questions and online resources to support students in researching and completing each task.
The document outlines a student project where students will create blogs documenting everything they eat over 7 days. The goal is for students to learn how to collect and analyze dietary data to create a healthier eating plan. As part of the project, students will research healthier alternatives, plan 8-12 nutrient-rich, lower calorie meals, cook one under adult supervision while taking photos/videos, and write a 200-word summary on what impacted them most. The project aims to help students extend lives and improve health by learning about nutrition.
This document outlines a 3-week unit on staying healthy for intermediate students ages 12-15. The unit involves 3 tasks completed in groups of 3 students: [1] Creating a brochure on healthy lifestyle choices, [2] Developing a weekly menu plan, and [3] Creating a presentation on staying healthy and keeping fit. Students will research the topics using provided websites and present their work to the class. The teacher will guide students and assess their work using a rubric.
26 maart 2013, Leuven. Planning in uitvoering. Fortengordels AntwerpenEls Brouwers
Op 26 maart organiseerden VRP, het departement Ruimte Vlaanderen en AG Stadsontwikkeling Leuven een studienamiddag over strategische projecten. Gerard Stalenhoef (departement Ruimte Vlaanderen) presenteerde de nieuwe publicatie 'Planning in uitvoering' waarin dertig strategische projecten in uitvoering van het RSV zijn opgenomen. Verder presenteerden Véronique Henderix (AG Stadsontwikkeling Leuven) het strategisch project Vaartkom (Leuven) en Karen Gysen (provincie Antwerpen) de Fortengordels rond Antwerpen.
(Organización de actividades físicas en el medio natural)cicloturismo
El documento describe los pasos para organizar actividades físicas al aire libre, incluyendo la previsión de aspectos humanos, lugares, clima, actividad, materiales, presupuestos y aspectos legales antes de la actividad; el desarrollo de lo programado durante la actividad; y la valoración del proceso después de la actividad. También discute problemas comunes como la cantidad de permisos requeridos y las preocupaciones de los padres sobre la seguridad.
This document provides tips and guidelines for creating an effective resume to apply for teaching jobs. It recommends including personal information, work experience, qualifications like education and computer skills, and references. It also suggests planning for interviews by studying the school's programs and practices, developing classroom management strategies, and researching the school directly. Follow-up thank you notes to all involved parties are also recommended. Sample interview questions are provided to help with practice. General resume formatting guidelines suggest a 10-12 point font size, 1 inch margins, consistent font, and sparing use of bolding or capitalization for emphasis only.
This two-day lesson plan aims to teach 9th grade girls about nutrition. On day one, students will review what they know about nutrition and food groups. They will then work in groups to analyze why healthy eating is important and identify medical issues related to an unhealthy diet. Using websites and other online resources, students will research and complete a graphic organizer and weight comparison chart. On day two, students will continue their group work by creating a spreadsheet using nutritional information from food labels to analyze their assigned food group. The goal is for students to use decision-making and goal-setting skills to evaluate their health and make choices for a nutritious diet.
The lesson plans summarize a 5-day nutrition unit for 9th grade girls. On day 1, students review nutrition concepts and begin researching cafeteria menus in groups. Day 2 has students create spreadsheets analyzing food groups and nutrients and start a weight comparison chart. On day 3, students continue their analysis and collect pictures for a menu template. Day 4 involves finalizing the menu and surveying classmates. The unit concludes on day 5 as students present their analyses of the school cafeteria menu and whether changes should be made.
The 5-day lesson plan aims to have 9th grade girls analyze their school's cafeteria menu. On Day 1, students review nutrition concepts and are assigned roles to research food groups and nutrients. On Day 2, students create a spreadsheet comparing nutritional facts and collaborate online. Day 3 has students continue research and begin designing a menu template. On Day 4, one group analyzes survey results while others finalize the menu. The lesson concludes on Day 5 with students presenting their analysis of the cafeteria menu and recommendations. The goal is for students to improve their nutrition decision-making skills.
This document provides information about a webquest for 3rd grade students on creating healthy meal plans. It includes an introduction outlining the importance of healthy eating. The task is for students to create a weekly meal plan consisting of balanced and healthy meals for each day. The process involves students researching food groups and healthy foods on various websites and recording this information. They then create their weekly meal plan and post it online. The document provides evaluation criteria and concludes by emphasizing students have learned about food groups and creating a plan to improve health.
The document provides instructions for students to log into the MyPyramid website and track their food intake and physical activity over one day. It guides students through entering a food intake, printing out analysis pages on dietary guidelines, nutrient intake, and MyPyramid status. It also has students log physical activity, print the physical activity analysis, and view their energy balance. Students are to complete a family health history form and worksheet answering questions about the MyPyramid food groups and discretionary calories. The worksheet has students analyze how they can improve their food intake, food preparation, and physical activity based on their logs and family health history.
1) The document describes a lesson plan for a grade 7 ESL class on healthy eating. It includes activities to introduce the topic, reading passages and videos to build knowledge, and a final project to integrate learning.
2) The lesson incorporates strategies like think-pair-share to develop oral language skills and uses cooperative learning structures to build collaboration skills.
3) Formative assessments include teacher observation of discussions, peer feedback on recipes, and a summative assessment of students' final healthy eating recipe books.
1) The lesson aims to teach 30 secondary ESL students about healthy eating through a 6-period unit.
2) Activities include reading texts and videos about nutrition, discussing food choices in groups, and writing recipes using modal verbs.
3) Students will apply their knowledge by writing messages evaluating family meals and creating a class recipe book using modal verbs.
1) Students will research and learn about the food pyramid by exploring various nutrition websites.
2) They will work in groups to research and present facts about a specific food group.
3) The goal is for students to understand nutrition and create balanced breakfast, lunch and dinner meals applying their food pyramid knowledge.
Students will analyze the school cafeteria menu and create a new menu proposal for nutritious options. They will watch educational videos about nutrition, take notes, and research obesity, calories and diet online. In groups, students will design a menu for the school using Microsoft Publisher based on First Lady Michelle Obama's initiative for healthier school foods. The teacher will assess students based on cooperation, participation, time management, and accommodations are made for various learner needs.
This document outlines a 3-part webquest to encourage students ages 12-15 to learn about healthy lifestyles. The webquest will take place over 3 weeks in the computer lab. Students will work in groups of 3 on the following tasks: [1] Creating a brochure on healthy lifestyle tips for parents, [2] Developing a weekly healthy menu, and [3] Creating a PowerPoint presentation on staying healthy and keeping fit. Each task will be evaluated using a rubric and is due at the end of each week's class. The webquest provides discussion questions and online resources to support students in researching and completing each task.
The document outlines a student project where students will create blogs documenting everything they eat over 7 days. The goal is for students to learn how to collect and analyze dietary data to create a healthier eating plan. As part of the project, students will research healthier alternatives, plan 8-12 nutrient-rich, lower calorie meals, cook one under adult supervision while taking photos/videos, and write a 200-word summary on what impacted them most. The project aims to help students extend lives and improve health by learning about nutrition.
This document outlines a 3-week unit on staying healthy for intermediate students ages 12-15. The unit involves 3 tasks completed in groups of 3 students: [1] Creating a brochure on healthy lifestyle choices, [2] Developing a weekly menu plan, and [3] Creating a presentation on staying healthy and keeping fit. Students will research the topics using provided websites and present their work to the class. The teacher will guide students and assess their work using a rubric.
The document outlines a project-based learning activity where students will document everything they eat over 7 days in a blog. They will then create a menu of nutritious meals and cook one meal at home. Finally, students will write a 200-word reflection on what impacted them most. The goal is for students to learn about making healthy dietary choices. Assessments will include rubrics for the menu, blog, cooked meal, and reflection. Students will develop skills in nutrition analysis, meal planning, cooking, and self-reflection through completing this project.
This lesson plan was an assignment from my ED451 (A/V Ed.) with Dr. Cyrus at the University of Guam. We were to create a lesson plan using the ASSURE model, that would have students utilize a digital spreadsheet.
Students will learn about MyPyramid and nutrition over 14 days through various activities including categorizing foods on the food pyramid, creating their own pyramid, keeping a 5-day food log, and presenting their findings in a PowerPoint. They will learn to identify food categories, create balanced meals and evaluate their own diets. Students will use computers and PowerPoint software to build presentations on one day from their food log to share what they learned. The unit aims to teach students to make healthy eating choices.
This lesson plan focuses on nutrition for grades K-1. Over the course of a week, students will create a recipe book with their favorite healthy foods. They will color pictures, write recipes with help, and describe the foods. The teacher will provide materials and take pictures of each student to attach to their recipe. Creating the books allows students to learn about nutrition, healthy snacks, and follows state standards on how food affects the body. Parents will be invited to send in their own healthy recipes to include.
Course outline project updated after commentsaedt2150
1. This 1-month nutrition course for adolescents takes place on Wednesdays from 4-5pm in Room 205 from April 1st to April 30th. It is taught by Emma Smith.
2. The purpose of the course is to educate students about reading nutrition labels and identifying healthy ingredients so they can make better food choices and develop healthy diets. Students will engage with videos, activities, and an online course website.
3. Evaluation includes formative assessments of understanding nutrition labels and a summative group project on implementing a healthy lifestyle. Students are assessed on their understanding of nutrition facts, healthy choices, and ability to educate others.
How to Manage Your Lost Opportunities in Odoo 17 CRMCeline George
Odoo 17 CRM allows us to track why we lose sales opportunities with "Lost Reasons." This helps analyze our sales process and identify areas for improvement. Here's how to configure lost reasons in Odoo 17 CRM
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
Executive Directors Chat Leveraging AI for Diversity, Equity, and InclusionTechSoup
Let’s explore the intersection of technology and equity in the final session of our DEI series. Discover how AI tools, like ChatGPT, can be used to support and enhance your nonprofit's DEI initiatives. Participants will gain insights into practical AI applications and get tips for leveraging technology to advance their DEI goals.
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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Training: ISO/IEC 27001 Information Security Management System - EN | PECB
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Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar Kanvaria
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
Introduction to AI for Nonprofits with Tapp NetworkTechSoup
Dive into the world of AI! Experts Jon Hill and Tareq Monaur will guide you through AI's role in enhancing nonprofit websites and basic marketing strategies, making it easy to understand and apply.
1. Student Lunch Ladies Day Off!
Page
Top
A WebQuest for 4th Grade (Health)
Introduction
Task Designed
by
Process Amy Bundy
Evaluation
Conclusion
Teacher page
Credits Stepping towards
a healthier
school!
2. Student Introduction
Page
Top
Introduction
Task
Oh no, all our school lunch ladies got stomach aches from
Process eating to much junk food and they have had to call in sick! It looks
Evaluation like you will have to fill in for them for the next few days.
Conclusion We have other students to cover the serving, your job will be
Teacher page planning the menu for the rest of the week. You and your group will
plan healthy school lunches for the next three days. Make sure not
Credits to have to junk food in your menu so the rest of the school doesn’t
get a stomach ache too!
3. Student The Task
Page
-Your group will develop 3 days of healthy school lunches and create a shopping list for
Top those meals.
Introduction -You all will collect your shopping lists and menus then create a PowerPoint to send to
the school cafeteria people to show them the healthy menus you have created.
Task
Process
Evaluation
Conclusion
Teacher page
Credits
4. Student The Process
Page Day 1:
1. I will put you in groups of 3. Once you are in your groups arrange yourselves alphabetically. The
Top person whose name come first is group member 1, the person whose name comes next is
group member 2, and the person whose name is third is group member 3.
2. Person 1 will be responsible for choosing healthy drink options. Person 2 will be responsible for
Introduction choosing healthy side dishes, person 3 will be responsible for choosing healthy main courses.
3. At your individual computers visit the website http://www.choosemyplate.gov/food-groups/ and
Task spend about 5 minutes looking at items in each of the food groups.
4. Then go to http://www.fns.usda.gov/multimedia/Games/Blastoff/BlastOff_Game.html and play
Process the game to see if you can properly fuel your body for the day!
5. Begin searching these websites for healthy recipes for your section of the meal. Print this page
Evaluation School Menu Planning and remember to write down the name of each recipe and the
ingredients so you can add them to the final PowerPoint. Before you decide to add a recipe to
your menu, ask yourself: does it have fruits or vegetables, does it have a lot of sugar, could I
Conclusion find a healthier choice? You need to decide on one recipe for your part of the meal for each of
the three days. http://www.fns.usda.gov/tn/Resources/r4hk.html
Teacher page http://www.bam.gov/sub_foodnutrition/cooltreats.html# http://kidshealth.org/kid/recipes/index.html
Credits Day 2:
1. Get into your groups at 1 computer.
2. Create a PowerPoint that shows the menu each day then the ingredient list for that day. (you
should have around 7 slides when done, 1 title page with everyone's name, 1 page for each
menu day, and 1 page for each days ingredients).
3. Person number1 will type the information, person 2 will add pictures, and person 3 will check the
presentation for grammar and spelling errors.
Day 3: Your group will present their presentation with each group member talking about the part of
the menu they were responsible for creating. Then we will email our presentations to our county
food and nutriition supervisor.
5. Student
Page Evaluation
Top Exemplary Accomplished Developing Beginning Score
Group #_____ 4 3 2 1
Introduction Group
Member#____
Task
Completed Completed Worksheet was
Process Individual Grade: worksheet with 3 worksheet with
Worksheet was incomplete,
Completed print out with 3 incomplete, missing 3 or
healthy recipes some healthy missing 1 or 2
recipe titles and ingredients more recipe titles
Evaluation and ingredients recipes and recipe titles or or ingredients
listed ingredients ingredients
Conclusion
Teacher page All three recipes All three recipes Two recipes Only one recipe
Individual Grade: had more than included one included one included a fresh
TN Health Standard 5.1 use two fresh fruits or fresh fruit or fresh fruit or fruit or vegetable.
Credits tools as a guide for vegetables. vegetable. vegetable.
choosing a variety of
healthy foods.
Has a title page, Has a title page, Has a title page, Has only 1 menu
Group Grade: A menu page for A menu page for and 2 of the or ingredients
PowerPoint- Completed each day, and an each day, and an menu and pages.
with a title page, menu ingredient page ingredient page ingredient pages.
pages and ingredients for each day. for each day
pages. Plus it has added .
pictures, slide
transitions, or
special effects.
more
6. Student Conclusion
Page
-Way to go, you have learned how to look up healthy recipes for yourself and your
Top friends!
Introduction -Now we are going to share our menus with our schools nutrition supervisor. We are going to email our
PowerPoint from our class email account to foodsupervisior@ourcounty.org by adding our
Task presentations as attachments and then explain to her that we have been learning about healthy foods
and wanted to share our lunch menus with her as an idea for future lunch room menus.
Process
-For more information about healthy eating visit: http://www.choosemyplate.gov/
Evaluation -For more food and nutrition games visit: http://www.nutritionexplorations.org/kids.php
Conclusion
Teacher page
Credits
7. Student Teacher Page
Page
The students should have a basic understanding of the food pyramid and how to make healthy eating
Top choices.
Introduction
1. This quest will take three 50-60 minute class periods.
Task 2. The quest will require groups of 3.
3. On day 1 each student will need a computer (you may have to pre-reserve your schools
Process computer lab). On the second day they will need only 1 computer per group, on the 3 rd day they
will need a computer projector/smart board to present on.
4. If you have students who have very poor typing skills, you may need to make adjustments for the
Evaluation roles during the making of the presentation.
5. Here is the worksheet I used to have them collect there recipes and ingredients. I did not have
Conclusion them write the whole recipe (you may want to with older students). School Menu Planning
6. You will need to look on your counties website to find them name and contact information for your
Teacher page foods and nutrition supervisor.
Credits
8. Student Credits
Page
Top Pictures: Food Pyramid Person in bed Medal
Introduction Links: http://www.choosemyplate.gov/food-groups/
http://www.fns.usda.gov/multimedia/Games/Blastoff/BlastOff_Game.html
http://www.fns.usda.gov/tn/Resources/r4hk.html
Task http://www.bam.gov/sub_foodnutrition/cooltreats.html#
http://kidshealth.org/kid/recipes/index.html
Process http://www.choosemyplate.gov/
http://www.nutritionexplorations.org/kids.php
Evaluation
Conclusion
Teacher page
Credits