Food chain and healthy eating powerpoint
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The document outlines a unit plan on food chains and healthy eating for students. It will cover what herbivores, carnivores, and omnivores are; healthy and unhealthy foods; and why food chains are important. As part of the unit, students will learn related spelling words, work on worksheets integrating the lessons, work in groups, identify animal types, be tested on their knowledge, and eat healthy foods with accompanying explanations.
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Students will be learning about nutrition and healthy eating over several weeks. They will be divided into groups, with each group researching one of the six food groups. The groups will present their findings and develop a new school lunch menu. The project aims to teach students the importance of nutrition and a balanced diet according to the food guide pyramid.
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This lesson introduces students to healthy eating and nutritional food choices. Students will view a poster and video about healthy eating, then work in groups to research foods from each major food group. The lesson aims to get students excited about nutrition and healthy lifestyles through class discussion, a video, and a group research activity where they identify healthy foods from each food group.
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Let’s Eat Healthy!
Students will be learning about nutrition and healthy eating over several weeks. They will be divided into groups, with each group researching one of the six food groups. The groups will present their findings and develop a new school lunch menu. The project aims to teach students the importance of nutrition and a balanced diet according to the food guide pyramid.
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This lesson introduces students to healthy eating and nutritional food choices. Students will view a poster and video about healthy eating, then work in groups to research foods from each major food group. The lesson aims to get students excited about nutrition and healthy lifestyles through class discussion, a video, and a group research activity where they identify healthy foods from each food group.
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This document outlines a lesson plan for an 8th grade Health class unit called "You Are What You Eat". The lesson aims to teach students about well-balanced meals and will have them work in groups to design healthy meals using QR codes and Pinterest. Students will be evaluated on their participation in the group activities and the three meals they construct, which should include foods from each food group and provide benefits in different health areas.
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This lesson plan compares traditional and fast foods. It aims to develop students' hypothesizing and inferential skills. Students are asked to categorize various food items into groups. They correctly group traditional foods like idli, dosa, rice as healthy and less costly, while fast foods like pizza, burgers, soft drinks are deemed unhealthy and costly. The generalized inferences are that traditional foods are part of culture, healthy, and don't cause disease, while fast foods are made tasty using chemicals and contain high fat/oils making them unhealthy. Students then hypothesize and verify which new foods presented are traditional or fast.
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HEALTHY LIFESTYLES
SPEECH OUTLINE : INFORMATIVE SPEECH
TOPIC : HEALTHY LIFESTYLES
BY MAHFUZAH MOHD MANSOR
INTRODUCTION:
- The definition of healthy lifestyles
- Statistic about healthy lifestyles of the students
BODY:
1: Healthy Body
- What: Exercise, Physical Activity
- How: Spend time for exercise, Get enough rest, body' function.
- Benefits: Allah loves a strong believer, become energetic, less diseases.
2: Healthy Food
- What: Eating habits that are suitable for needs of the body
- How: plan in Consuming food (different people has different consume of food), taking breakfast, eat halal (lawful) food.
- Benefits: Al-Baqarah: 168, function food gives a beneficial source of health, maintain the body.
3: Healthy Mind
- What: Good thinking reflects to action
- How: good intention, use time wisely, planning our lives, Relationship with Allah
- Benefits: Gives strength, rewards by Allah.
CONCLUSION:
- Emphasizes the relationship between healthy body, food and mind.
- Good mind is in healthy body
* CCDS 2351, Class for PRESENTATION SKILLS & CRITICAL THINKING on 11th May 2013. Section 6, Semester 2, 2012/2013 with sister HANNAT TOPE AHMAD ABDUSSALAM as my trainer.
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This is a complete presentation about what is digestive system and how it works.
if you liked the presentaion do visit
www.lablinkspk.com.pk
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The document discusses strategies for healthy eating. It recommends eating enough calories from a variety of foods including fruits, vegetables, grains and legumes while keeping portions moderate. It also recommends limiting sugary foods, salt and refined grains, staying hydrated, and being physically active. The healthiest foods to eat include fruits, vegetables, nuts and seeds, whole grains, eggs, dairy, seafood, poultry and lean meats. A healthy diet should be guided by the healthy diet pyramid. Eating smart involves chewing food slowly, avoiding eating while distracted, listening to hunger/fullness cues, and eating small frequent meals.
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1) Students will be starting a project called "Every'body' is Alike" to learn about the human body including the head, neck, shoulders, arms, spine, and legs as well as healthy diet choices.
2) As part of the project, students will identify body parts, discuss healthy foods for bones, create a skeleton model, and design a healthy menu.
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Here are some key points about informal formative assessments:
- They occur naturally during learning without formal testing procedures.
- Focus on evaluating understanding, skills and engagement through observation of students participating in daily activities.
- Provide quick insights into students' comprehension of concepts being taught like nutrition, physical activity and healthy choices.
- Can be tailored to different learning styles through discussion, drawing, storytelling etc.
- When done ethically, respect students' responses and use feedback to support further learning, not pass judgement.
- Valuable for developmental appropriateness, getting to know individual students and their needs.
Informal assessments thus offer gentle, non-intrusive ways to check progress during this
Mce healthy living revised pdf
A health education program for children based upon learning strengths. Emphasizes the child's learning strengths. The program is created for schools and continued at home.
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The document discusses using the K-W-L strategy to plan a lesson on the topic of food. K refers to what students already know about the topic. W refers to what the teacher wants the students to learn. L refers to what students will have learned by the end of the lesson. The document provides examples of what students may already know about food vocabulary and meals. It lists what the teacher wants students to learn, such as the differences between healthy and unhealthy food, new food vocabulary, and sharing ideas in groups. The expected learning outcomes are knowledge of the food pyramid, frequency adverbs, and giving healthy food advice.
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The document outlines a student's placement at the Morish YMCA Daycare where she observed children aged 2.5-5 exploring community helpers and showing an interest in health and safety. It then proposes exploring the topic of healthy habits over a week-long period with activities focused on nutrition, exercise, handwashing, and more. The student believes the children are interested in this topic and that an inquiry process would be effective based on their engagement and background.
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This document outlines a lesson plan for an 8th grade Health class unit called "You Are What You Eat". The lesson involves having students work in groups to create healthy, balanced meals and present them via Skype to another class, explaining the specific health benefits of the foods in their meals. The objectives are for students to demonstrate an understanding of how different foods impact the body with 90% accuracy. Skype will be used to facilitate presentations between classes and discussions comparing the various meal options.
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This document outlines the design of an instructional module to promote healthy eating and living habits for youth. It includes:
1. An analysis of the needs and context, identifying the problem of childhood nutrition and goal to educate children and families on making better nutritional choices.
2. The design phase, which will include a pre-test, stating behavioral objectives, and introducing concepts like the food pyramid and food journaling through exploration of the mypyramid.gov website.
3. Emergent technologies that will be used like wikis, videos, and online worksheets to deliver interactive content and activities to the learners.
Title of PaperStudent NameCourseNumberDue DateFaculty Nam.docx
Title of Paper
Student Name
Course/Number
Due Date
Faculty Name
Indirect Compensation
John Wayne
Total Compensation/HRM 324
August 13, 2019
Jerry Davis
Community Teaching Work Plan Proposal
Planning and Topic
Directions: Develop an educational series proposal for your community using one of the following four topics:
1. Bioterrorism/Disaster
2. Environmental Issues
3. Primary Prevention/Health Promotion
4. Secondary Prevention/Screenings for a Vulnerable Population
Planning Before Teaching:
Name and Credentials of Teacher: Patience Nehikhare, ADN
Estimated Time Teaching Will Last: 30 min
Location of Teaching: 5th Ward GO Neighborhood Health & Wellness Fair
3303 Lyons Ave
Supplies, Material, Equipment Needed: Paper to create and make copies of pamphlets, food props to show a healthy plate
Estimated Cost: $150
Community and Target Aggregate: 5th Ward families and minorities
Topic:
Primary Prevention/Health Promotion
Identification of Focus for Community Teaching (Topic Selection): Healthy nutrition for children and families
Epidemiological Rationale for Topic (Statistics Related to Topic): Two-thirds of adults in the US are obese. One-third of US children are overweight and 17% are obese. Excluding illnesses and other genetic factors, poor nutrition is a common factor leading to obesity.
Teaching Plan Criteria
Your teaching plan will be graded based on its effectiveness and relevance to the population selected. This assignment uses a rubric. Please review the rubric prior to beginning the assignment to become familiar with the expectations for successful completion.
Nursing Diagnosis: Imbalanced nutrition: more than body requirements related to deficient knowledge about nutritional needs, food intake, or food preparation.
Readiness for Learning: Identify the factors that would indicate the readiness to learn for the target aggregate. Include emotional and experiential readiness to learn.
· Voiced interest in improving nutritional habits
· Voiced concern over increasing weight in self or family members
· Psychological capacity to learn healthy nutrition habits
· Open and engaging body language
Learning Theory to Be Utilized: Explain how the theory will be applied.
The Behavior Learning Theory is the best approach to improve nutrition and healthy habits among children and families. With the behavioral approach, I will teach families how to incorporate healthy habits into their daily lifestyle. To accomplish this, I will create a pamphlet for families to take home with them that will include the information covered in my presentation. The pamphlet will also include a list of local resources that the family can use to continue their journey. During my presentation, I will teach families about the important food groups and how much of each should be including in each meal. My presentation will focus on healthier alternatives and ways to modify their current eating habits rather than restricting them from foods ...
Block-1.pdf
This document provides an introduction to the course "You and Your Food" which is divided into 4 blocks. Block 1 discusses food groups, nutrients and their functions. It covers the topics of food and food acceptance, functions of food, macronutrients and their functions, micronutrients and their functions, and basic food groups. The block aims to equip learners with key concepts and principles about food and nutrition. It defines important terms, describes socio-cultural aspects of food selection, and lists factors influencing food acceptance such as physiological, socio-cultural and psycho-social factors.
Eva rc module 2_activity_kwl
This document outlines the K-W-L framework for planning a lesson on healthy eating. According to the chart:
- Students currently know some healthy foods, food vocabulary, and the digestive system in their native language. Some know the importance of a healthy diet.
- The teacher wants students to learn about the characteristics of each food group, the food pyramid, nutrients, and the digestive system.
- By the end of the unit, students will have learned the content areas, how to plan a healthy menu, identify healthy and unhealthy foods, and take responsibility for their own health. They will also understand the relationship between food, exercise, and health.
Healthy and unhealthy foods
This lesson plan teaches kindergarten students to identify healthy and unhealthy foods. It begins with motivating students by discussing their favorite foods. Students then learn the key vocabulary of "healthy" and "unhealthy" by sorting pictures of food into categories. The story The Very Hungry Caterpillar is read to identify the foods eaten as healthy or unhealthy. Students practice sorting foods and review the lesson through discussion with peers and a human sorting activity. The plan provides differentiation strategies for students of varying English proficiency levels.
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The human skeleton consists of about 206 bones that are divided into two main parts: the axial skeleton which includes the skull, rib cage, and vertebrae bones, and the appendicular skeleton which includes the forelimbs and hindlimbs. In young babies there are around 300 bones that fuse together as the child develops, and the only movable bone in the adult human body is the mandible.
The muscular system powerpoint
This document provides an overview of the muscular system, including the structure and function of muscles. It discusses the three main types of muscles - skeletal, smooth, and cardiac - and their characteristics. Skeletal muscles, also called voluntary muscles, are under conscious control and allow for movement. The major skeletal muscles and their actions are identified. The document also examines how muscles contract through isotonic, eccentric, and isometric contractions, and how muscle fibers and their fast-twitch and slow-twitch types relate to muscle performance and endurance.
Conjunctions
The document discusses different types of conjunctions including coordinating conjunctions like and, but, or, yet, for, nor, so. It provides examples of how these conjunctions connect words, clauses, and sentences. It also discusses subordinating conjunctions, correlative conjunctions, and conjunctive adverbs and their functions in creating relationships between ideas.
The Digestive System Powerpoint
The document summarizes the key aspects of the digestive system. It describes how the digestive system prepares food for use by all body cells through digestion. It then outlines the main parts and functions of the digestive tract, from the mouth through the esophagus, stomach, small and large intestines. The document also discusses the roles of accessory organs like the liver, gallbladder and pancreas in producing digestive enzymes and chemicals.
Healthy lifestyle
This presentation discusses steps for maintaining a healthy lifestyle. It recommends getting at least an hour of physical activity per day through activities like walking, doing chores, using stairs, and exercise. It also suggests choosing water as a primary drink, eating plenty of vegetables and fruits, and eating whole grains, fish, and other healthy foods while limiting unhealthy fats, sugar, and salt. Maintaining a healthy lifestyle can help reduce stress and promote overall well-being.
HEALTHY LIFESTYLES
SPEECH OUTLINE : INFORMATIVE SPEECH
TOPIC : HEALTHY LIFESTYLES
BY MAHFUZAH MOHD MANSOR
INTRODUCTION:
- The definition of healthy lifestyles
- Statistic about healthy lifestyles of the students
BODY:
1: Healthy Body
- What: Exercise, Physical Activity
- How: Spend time for exercise, Get enough rest, body' function.
- Benefits: Allah loves a strong believer, become energetic, less diseases.
2: Healthy Food
- What: Eating habits that are suitable for needs of the body
- How: plan in Consuming food (different people has different consume of food), taking breakfast, eat halal (lawful) food.
- Benefits: Al-Baqarah: 168, function food gives a beneficial source of health, maintain the body.
3: Healthy Mind
- What: Good thinking reflects to action
- How: good intention, use time wisely, planning our lives, Relationship with Allah
- Benefits: Gives strength, rewards by Allah.
CONCLUSION:
- Emphasizes the relationship between healthy body, food and mind.
- Good mind is in healthy body
* CCDS 2351, Class for PRESENTATION SKILLS & CRITICAL THINKING on 11th May 2013. Section 6, Semester 2, 2012/2013 with sister HANNAT TOPE AHMAD ABDUSSALAM as my trainer.
The Digestive System
This is a complete presentation about what is digestive system and how it works.
if you liked the presentaion do visit
www.lablinkspk.com.pk
Presentation on Healthy Eating
The document discusses strategies for healthy eating. It recommends eating enough calories from a variety of foods including fruits, vegetables, grains and legumes while keeping portions moderate. It also recommends limiting sugary foods, salt and refined grains, staying hydrated, and being physically active. The healthiest foods to eat include fruits, vegetables, nuts and seeds, whole grains, eggs, dairy, seafood, poultry and lean meats. A healthy diet should be guided by the healthy diet pyramid. Eating smart involves chewing food slowly, avoiding eating while distracted, listening to hunger/fullness cues, and eating small frequent meals.
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Project
This document provides information about a unit called "Every 'body' is Alike" that teaches students about the human body and nutrition. The unit will help students understand parts of the body like the head, neck, shoulders, arms, spine and legs. It will also teach them about the importance of a balanced diet and using the food pyramid. As a project, students will create their own skeleton and develop a healthy menu incorporating the food pyramid. Parents are encouraged to help students learn about healthy eating. The teacher will oversee the project-based learning activities.
Class newsletter
1) Students will be starting a project called "Every'body' is Alike" to learn about the human body including the head, neck, shoulders, arms, spine, and legs as well as healthy diet choices.
2) As part of the project, students will identify body parts, discuss healthy foods for bones, create a skeleton model, and design a healthy menu.
3) The teacher will plan and guide the project, students will work in groups on assignments like creating a healthy cafeteria menu, and parents are asked to encourage their children and ensure they don't miss school.
Health education
The document provides information about a upcoming 4th grade Health Education unit. It outlines what students will learn about healthy eating, exercise, and obesity. Students will participate in a daily activity log and create a healthy meal. Parents are encouraged to support their child's learning at home by being active together, choosing snacks, and cooking meals. Teachers will assess student understanding and guide collaborative work and discussions throughout the unit.
EDU ASSESSMENT (1).pptx
Here are some key points about informal formative assessments:
- They occur naturally during learning without formal testing procedures.
- Focus on evaluating understanding, skills and engagement through observation of students participating in daily activities.
- Provide quick insights into students' comprehension of concepts being taught like nutrition, physical activity and healthy choices.
- Can be tailored to different learning styles through discussion, drawing, storytelling etc.
- When done ethically, respect students' responses and use feedback to support further learning, not pass judgement.
- Valuable for developmental appropriateness, getting to know individual students and their needs.
Informal assessments thus offer gentle, non-intrusive ways to check progress during this
Mce healthy living revised pdf
A health education program for children based upon learning strengths. Emphasizes the child's learning strengths. The program is created for schools and continued at home.
Kwl
The document discusses using the K-W-L strategy to plan a lesson on the topic of food. K refers to what students already know about the topic. W refers to what the teacher wants the students to learn. L refers to what students will have learned by the end of the lesson. The document provides examples of what students may already know about food vocabulary and meals. It lists what the teacher wants students to learn, such as the differences between healthy and unhealthy food, new food vocabulary, and sharing ideas in groups. The expected learning outcomes are knowledge of the food pyramid, frequency adverbs, and giving healthy food advice.
Newsletter health
This document outlines a health project for 8th grade students. Students will track what they eat and exercise each day for a month using a journal. They will calculate calories and discuss lifestyle improvements in groups. Finally, students will create an informational skit about changes they will or won't make to eating and exercise habits. The project aims to teach students about healthy diets, calories, food groups, and how diet and exercise affect the body and brain.
Phase one due week 8
The document outlines a student's placement at the Morish YMCA Daycare where she observed children aged 2.5-5 exploring community helpers and showing an interest in health and safety. It then proposes exploring the topic of healthy habits over a week-long period with activities focused on nutrition, exercise, handwashing, and more. The student believes the children are interested in this topic and that an inquiry process would be effective based on their engagement and background.
Assure5
This document outlines a lesson plan for an 8th grade Health class unit called "You Are What You Eat". The lesson involves having students work in groups to create healthy, balanced meals and present them via Skype to another class, explaining the specific health benefits of the foods in their meals. The objectives are for students to demonstrate an understanding of how different foods impact the body with 90% accuracy. Skype will be used to facilitate presentations between classes and discussions comparing the various meal options.
A Healthier World a Better You
This document outlines the design of an instructional module to promote healthy eating and living habits for youth. It includes:
1. An analysis of the needs and context, identifying the problem of childhood nutrition and goal to educate children and families on making better nutritional choices.
2. The design phase, which will include a pre-test, stating behavioral objectives, and introducing concepts like the food pyramid and food journaling through exploration of the mypyramid.gov website.
3. Emergent technologies that will be used like wikis, videos, and online worksheets to deliver interactive content and activities to the learners.
Title of PaperStudent NameCourseNumberDue DateFaculty Nam.docx
Title of Paper
Student Name
Course/Number
Due Date
Faculty Name
Indirect Compensation
John Wayne
Total Compensation/HRM 324
August 13, 2019
Jerry Davis
Community Teaching Work Plan Proposal
Planning and Topic
Directions: Develop an educational series proposal for your community using one of the following four topics:
1. Bioterrorism/Disaster
2. Environmental Issues
3. Primary Prevention/Health Promotion
4. Secondary Prevention/Screenings for a Vulnerable Population
Planning Before Teaching:
Name and Credentials of Teacher: Patience Nehikhare, ADN
Estimated Time Teaching Will Last: 30 min
Location of Teaching: 5th Ward GO Neighborhood Health & Wellness Fair
3303 Lyons Ave
Supplies, Material, Equipment Needed: Paper to create and make copies of pamphlets, food props to show a healthy plate
Estimated Cost: $150
Community and Target Aggregate: 5th Ward families and minorities
Topic:
Primary Prevention/Health Promotion
Identification of Focus for Community Teaching (Topic Selection): Healthy nutrition for children and families
Epidemiological Rationale for Topic (Statistics Related to Topic): Two-thirds of adults in the US are obese. One-third of US children are overweight and 17% are obese. Excluding illnesses and other genetic factors, poor nutrition is a common factor leading to obesity.
Teaching Plan Criteria
Your teaching plan will be graded based on its effectiveness and relevance to the population selected. This assignment uses a rubric. Please review the rubric prior to beginning the assignment to become familiar with the expectations for successful completion.
Nursing Diagnosis: Imbalanced nutrition: more than body requirements related to deficient knowledge about nutritional needs, food intake, or food preparation.
Readiness for Learning: Identify the factors that would indicate the readiness to learn for the target aggregate. Include emotional and experiential readiness to learn.
· Voiced interest in improving nutritional habits
· Voiced concern over increasing weight in self or family members
· Psychological capacity to learn healthy nutrition habits
· Open and engaging body language
Learning Theory to Be Utilized: Explain how the theory will be applied.
The Behavior Learning Theory is the best approach to improve nutrition and healthy habits among children and families. With the behavioral approach, I will teach families how to incorporate healthy habits into their daily lifestyle. To accomplish this, I will create a pamphlet for families to take home with them that will include the information covered in my presentation. The pamphlet will also include a list of local resources that the family can use to continue their journey. During my presentation, I will teach families about the important food groups and how much of each should be including in each meal. My presentation will focus on healthier alternatives and ways to modify their current eating habits rather than restricting them from foods ...
Block-1.pdf
This document provides an introduction to the course "You and Your Food" which is divided into 4 blocks. Block 1 discusses food groups, nutrients and their functions. It covers the topics of food and food acceptance, functions of food, macronutrients and their functions, micronutrients and their functions, and basic food groups. The block aims to equip learners with key concepts and principles about food and nutrition. It defines important terms, describes socio-cultural aspects of food selection, and lists factors influencing food acceptance such as physiological, socio-cultural and psycho-social factors.
Eva rc module 2_activity_kwl
This document outlines the K-W-L framework for planning a lesson on healthy eating. According to the chart:
- Students currently know some healthy foods, food vocabulary, and the digestive system in their native language. Some know the importance of a healthy diet.
- The teacher wants students to learn about the characteristics of each food group, the food pyramid, nutrients, and the digestive system.
- By the end of the unit, students will have learned the content areas, how to plan a healthy menu, identify healthy and unhealthy foods, and take responsibility for their own health. They will also understand the relationship between food, exercise, and health.
Healthy and unhealthy foods
This lesson plan teaches kindergarten students to identify healthy and unhealthy foods. It begins with motivating students by discussing their favorite foods. Students then learn the key vocabulary of "healthy" and "unhealthy" by sorting pictures of food into categories. The story The Very Hungry Caterpillar is read to identify the foods eaten as healthy or unhealthy. Students practice sorting foods and review the lesson through discussion with peers and a human sorting activity. The plan provides differentiation strategies for students of varying English proficiency levels.
Wed lesson
This lesson teaches students about healthy eating and its benefits. Students will watch a video to motivate them to research foods that prevent diseases like heart disease and cancer. They will then split into groups to research these foods and formulate three healthy meal plans that provide benefits like reducing cancer and heart disease risk. At the end, each group will present their meal plans and research progress to the teacher. Students will be assessed on their participation and effort during the group research.
Lesson plan in TLE I (Grade 7)
The lesson plan discusses the importance of proper nutrition. The objectives are for students to understand proper nutrition, identify different foods needed for health, and appreciate the importance of good nutrition. The lesson defines nutrition, food, and health, and explains how they are closely related. It identifies qualities of nutritious foods, such as being palatable and prepared with care. The lesson also lists 12 characteristics of a healthy individual, such as having good posture and a positive outlook. Students learn to identify images as showing healthy or unhealthy individuals and are assigned a role play and list promoting proper nutrition.
lesson plan (activity) - Food pyramid
1. The document outlines two activities related to teaching students about the food pyramid. The first activity has students identify food categories, chart the foods they ate that day, compare their diet to the food pyramid, and discuss their diet with a partner.
2. The second activity has students identify foods as an energy source, look at food categories in the pyramid, share a recent meal, and plan a menu according to the pyramid.
3. Both activities aim to educate students on the food pyramid and evaluating their diet based on its recommendations.
Lesson plan food pyramid
This free teaching resource is from Innovative Teaching Resources. You can access hundreds of their excellent resources here. https://www.teacherspayteachers.com/Store/Innovative-Teaching-Ideas
Tues lesson
This lesson teaches students about nutrition and the risks of an unhealthy diet through group research on different foods. Students are separated into groups and directed to listen to a voki and podcast to start their research. Each group then researches the risks or benefits of their assigned food using provided online links. The lesson concludes with groups sharing what they learned, and the teacher providing feedback and suggestions for further research.
Q1 Grade 10 PE DLL Week 1.docx
1. The document outlines a daily lesson plan for a Physical Education class on lifestyle and weight management.
2. The lesson plan covers objectives, content, learning resources, procedures including reviewing concepts, presenting examples, discussion, practice, and assessment.
3. Procedures include activities assessing eating habits and physical activity, group discussions on healthy lifestyle practices, and a speech assignment on students' eating plans for healthy living.
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Food chain and healthy eating powerpoint
- 1. Food Chain and Healthy Eating. A Unit Plan by Lindsey Small
- 2. Themes Covered in Unit Plan What is a Herbivore? What is a Carnivore? What is an Omnivore? What are healthy foods and why is it important to eat healthy? What foods are considered bad? Why is the food chain important?
- 3. Student Activities During Unit Students will learn spelling words that go along with the unit plan. They will work on all of their regular subjects with worksheets made to go along with the unit. They will learn to work in groups and how to communicate well with others. Students will pick a favorite animal from the unit, create that animal then distinguish if it is a herbivore, omnivore or carnivore
- 4. Student Activities… Students will also be tested on their knowledge of what they have learning Students will take a spelling test on the words they have learned. They will be able to eat healthy foods and learn why it is important to eat healthy. Also there will be worksheets to go along with everything they learn.