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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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.
Monday lesson
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 unit on healthy living for students. It provides essential and unit questions for students to answer around physical activity, exercise, stress, vitamins and healthy living. The unit is designed to help students and parents learn healthier ways to live. Students will research healthy activities, foods and lifestyle factors in groups. The teacher will provide resources and support. Parents are asked to support the project through healthy meals and activities at home. Students are expected to contribute equally to their group projects and gain knowledge on healthy steps. Benefits include project-based learning and health knowledge. Standards involve using internet, magazines and books for research. Objectives are for students to participate in project-based learning by researching and presenting ways to live healthier.
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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.
Recommended
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.
Monday lesson
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 unit on healthy living for students. It provides essential and unit questions for students to answer around physical activity, exercise, stress, vitamins and healthy living. The unit is designed to help students and parents learn healthier ways to live. Students will research healthy activities, foods and lifestyle factors in groups. The teacher will provide resources and support. Parents are asked to support the project through healthy meals and activities at home. Students are expected to contribute equally to their group projects and gain knowledge on healthy steps. Benefits include project-based learning and health knowledge. Standards involve using internet, magazines and books for research. Objectives are for students to participate in project-based learning by researching and presenting ways to live healthier.
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Students will act as personal trainers for each other by creating 6-week workout and diet plans. They will track their partner's progress through measurements and make adjustments to the plans. Students will present their plans, results, and lessons learned to gym trainers. Teachers and parents will observe and provide feedback to support students. The project aims to teach students about physical fitness through hands-on experience designing and implementing personalized fitness plans.
First Days of School PPT
This document outlines the goals and expectations for a health and physical education class taught by Eddie Square. The goals are to help students achieve academic success, physical fitness, and develop personal and civic responsibility. Health is defined as a combination of physical, mental, emotional, and social well-being. Physical education teaches skills for lifetime physical activities like sports through structured and progressive lessons. Expectations for both health and physical education include being respectful, responsible, honest, and polite. Grading is based on tests, homework, exams, and daily participation. Required supplies are also listed.
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This document outlines a project-based learning unit on health and disease prevention. Students will investigate ways to prevent disease through diet, exercise, and understanding risk factors. They will then present their findings to the class in a poster presentation. The goals are for students to analyze how personal health decisions impact both short-term and long-term consequences and to understand the benefits of a balanced diet, exercise, and disease risk factors.
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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.
Lesson plan template
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.
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.
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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.
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.
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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 ...
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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.
Chapter wise All Notes of First year Basic Civil Engineering.pptx
Chapter wise All Notes of First year Basic Civil Engineering
Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
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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.
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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.
Similar to Food chain and healthy eating powerpoint (20)
Title of PaperStudent NameCourseNumberDue DateFaculty Nam.docx
Title of PaperStudent NameCourseNumberDue DateFaculty Nam.docx
Recently uploaded
Chapter wise All Notes of First year Basic Civil Engineering.pptx
Chapter wise All Notes of First year Basic Civil Engineering
Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
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9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
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