This document outlines a didactic unit on nutrition for a beginner level English class of 22 students aged 10-11. The unit objectives are to teach students to express likes and dislikes about food, learn about meals, the food pyramid and food groups, and have a healthy diet. Grammar focuses on the present simple tense while vocabulary covers food items, meals, and food categories. Lessons will include class activities, group work, and a final project to encourage collaboration. Assessment will be both formative and summative.
This document outlines a didactic unit on nutrition for a beginner level English class of 22 students aged 10-11. The unit aims to teach students to express likes and dislikes about food using structures like "I like" and "I don't like." Students will learn about meals, the food pyramid, food categories and a healthy diet. Activities include classifying foods as healthy or unhealthy, interviewing peers about food preferences, and creating a food recipe poster project. The unit will focus on developing speaking, listening, reading and writing skills through tasks like questions and answers, descriptions of daily diets, dialogues and short texts. Students will be evaluated through a summative written assessment on October 15th.
This unit teaches students about healthy lifestyles and nutrition. Students will work collaboratively in groups to create a menu based on the food pyramid that demonstrates a balanced diet. The teacher will provide background knowledge, explain the project instructions, and assess student presentations. The project allows students to learn teamwork, health, nutrition, menu planning, and presentation skills through hands-on activities.
The first grade students will investigate how healthy habits can help them and their families grow stronger and live longer. They will learn about nutrition and exercise by conducting interviews with families and experts in the community. The students will then create an informational book, graph food intake, write a healthy menu for a local gym, and produce short commercials about what they learned to share with others.
Resources for Teaching Choose My Plate Rachael Mann
This presentation is for the ACTEAZ conference July 2012 and will be given to FACS/Culinary teachers. The resources provided in the slideshow will assist in teaching the new USDA food guide: Choose My Plate.
1. The document discusses a classroom activity to teach students about sustainability and food miles by having them research the distance a food item travels to reach their school and its nutritional value.
2. Students work in pairs to choose a food, find its origin using maps, calculate fuel used for transportation, and how the food miles contribute to global warming.
3. They then create posters and PowerPoint presentations to educate their classmates on sustainable food options and how to reduce global warming through alternative food choices.
This document is a lesson plan for a 90 minute English class for 6 year old students focusing on food vocabulary. The plan includes 4 main activities: 1) Revising food vocabulary using flashcards and introducing "healthy" and "unhealthy"; 2) A flashcard game to review vocabulary; 3) Creating a poster on healthy and unhealthy food by cutting out images; 4) Drawing healthy foods in an envelope "lunchbox". The plan provides the purpose, timing, instructions, and scaffolding for each activity, as well as transitions between activities. The teacher aims to consolidate vocabulary, develop creativity and interpersonal skills, and have fun while learning.
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.
This document outlines a didactic unit on nutrition for a beginner level English class of 22 students aged 10-11. The unit objectives are to teach students to express likes and dislikes about food, learn about meals, the food pyramid and food groups, and have a healthy diet. Grammar focuses on the present simple tense while vocabulary covers food items, meals, and food categories. Lessons will include class activities, group work, and a final project to encourage collaboration. Assessment will be both formative and summative.
This document outlines a didactic unit on nutrition for a beginner level English class of 22 students aged 10-11. The unit aims to teach students to express likes and dislikes about food using structures like "I like" and "I don't like." Students will learn about meals, the food pyramid, food categories and a healthy diet. Activities include classifying foods as healthy or unhealthy, interviewing peers about food preferences, and creating a food recipe poster project. The unit will focus on developing speaking, listening, reading and writing skills through tasks like questions and answers, descriptions of daily diets, dialogues and short texts. Students will be evaluated through a summative written assessment on October 15th.
This unit teaches students about healthy lifestyles and nutrition. Students will work collaboratively in groups to create a menu based on the food pyramid that demonstrates a balanced diet. The teacher will provide background knowledge, explain the project instructions, and assess student presentations. The project allows students to learn teamwork, health, nutrition, menu planning, and presentation skills through hands-on activities.
The first grade students will investigate how healthy habits can help them and their families grow stronger and live longer. They will learn about nutrition and exercise by conducting interviews with families and experts in the community. The students will then create an informational book, graph food intake, write a healthy menu for a local gym, and produce short commercials about what they learned to share with others.
Resources for Teaching Choose My Plate Rachael Mann
This presentation is for the ACTEAZ conference July 2012 and will be given to FACS/Culinary teachers. The resources provided in the slideshow will assist in teaching the new USDA food guide: Choose My Plate.
1. The document discusses a classroom activity to teach students about sustainability and food miles by having them research the distance a food item travels to reach their school and its nutritional value.
2. Students work in pairs to choose a food, find its origin using maps, calculate fuel used for transportation, and how the food miles contribute to global warming.
3. They then create posters and PowerPoint presentations to educate their classmates on sustainable food options and how to reduce global warming through alternative food choices.
This document is a lesson plan for a 90 minute English class for 6 year old students focusing on food vocabulary. The plan includes 4 main activities: 1) Revising food vocabulary using flashcards and introducing "healthy" and "unhealthy"; 2) A flashcard game to review vocabulary; 3) Creating a poster on healthy and unhealthy food by cutting out images; 4) Drawing healthy foods in an envelope "lunchbox". The plan provides the purpose, timing, instructions, and scaffolding for each activity, as well as transitions between activities. The teacher aims to consolidate vocabulary, develop creativity and interpersonal skills, and have fun while learning.
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.
The instructional module aims to promote healthy eating and living habits. It will present information in a multimedia format and apply the ADDIE model. The goals are for children to make better nutritional choices with food and stick to an exercise plan. The target learners are children ages 3-14. The module will introduce the food pyramid and its components, discuss each food group, and have the children analyze their current diets and create healthier food logs applying what they learned.
Title of PaperStudent NameCourseNumberDue DateFaculty Nam.docxjuliennehar
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 ...
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.
Students were expected to formulate a lesson plan in Nutrition Education. Our populated served elementary students. This was the flow of our lecture. We integrated easy and fun ways for children to grasp the concepts.
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.
This document outlines a nutrition unit plan consisting of 10 activities:
1) A food collage activity where students make collages of healthy foods.
2) A video and crossword on vitamins and nutrients.
3) An activity where students analyze food labels.
4) Students build a plate representing proper MyPlate portions.
5) Students design pre-game meals for different athletic activities.
6) Students create radio spots about eating disorders.
7) Students evaluate and propose changes to their school cafeteria menu.
8) Students learn about GMOs through discussion, video, and individual review.
9) A field trip to a farmer's market where students construct healthy meal plans.
10
This document provides details for a 1st grade unit plan on plants titled "Investigating Plants". The unit aims to teach students about what plants are, their needs, and how they affect our lives. Key concepts explored are plant parts, what plants need to grow, and sustainability. Lessons include dramatic play with plant materials, reading a storybook, and a field trip to a local forest to observe wild plants. Documentation of student learning will take various forms such as photos, videos, drawings, and conversations. The unit supports various learning objectives around physical skills, social-emotional development, and academic content about plants.
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.
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.
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.
This lesson plan outlines a unit on healthy lifestyles. The unit has two lessons that focus on food and nutrition and food hygiene. Lesson 1 examines food classification, nutrients, and proposing healthy eating habits. Students will conduct interviews and analyze food intake. Lesson 2 focuses on good hygiene practices for handling food to prevent illness. Students will observe changes in bread over 10 days to learn about food spoilage. The plan provides learning objectives, teaching guidelines, and resources for each lesson section. It also includes details about assessing student learning.
The document discusses 5 initial ideas for healthy recipe cards, including themes like pirates and princesses, characters to explain instructions, educational facts about vegetarianism, and recipes for babies. Feedback was provided on each idea, praising themes and images that would appeal to children, suggestions for additional details, and the educational aspects. The favorite ideas were focused on promoting affordable, balanced healthy eating and using themes separately for boys and girls.
This document provides information about self-discipline. It begins by defining self-discipline as creating new habits to improve oneself and reach goals through self-control and motivation. It describes characteristics of self-discipline like positive thinking, setting achievable goals, and rewarding progress. The document discusses why self-discipline is important for achieving goals, success in school/work, and order in organizations. It also summarizes studies on delayed gratification like the Marshmallow Test and outlines techniques to build self-discipline like visualizing goals and setting accountability partners.
Nutrition Implementation Project in CommunityMolly Carroll
This document outlines an evaluation plan and logic model for a program aimed at increasing physical activity and healthy eating among foster and adoptive children ages 3-14. The program includes a jump rope game and snack rotation at a Fundango event. Process, impact, and outcome evaluations are proposed to assess whether the program was implemented as planned, increased short-term knowledge, and led to long-term behavior change. Evaluation methods include observation, surveys, and questions to measure knowledge gained and behavior change over time. The logic model describes program activities, expected outcomes, and external factors that could influence the program's impact.
This document provides information on various personal health topics, including nutrition, addictions, risk taking behavior, safe sex practices, and pregnancy/parenting responsibilities. It references the movies "Super Size Me" and "Portion Size Me" in relation to nutrition and eating habits. It also discusses stages of addiction and responsibilities related to risky activities, sexual health, and teenage pregnancy through a proposed school project involving carrying around sugar "babies".
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.
Alvarez giornado tymostchuk - p iii - trabajo integrador - pass (1)Marina Alvarez
This lesson plan aims to integrate theory from Didáctica Específica para Nivel Secundario with practice. It focuses on healthcare and promoting well-being for a group of intermediate English learners. The plan includes two activities: 1) having students complete a Google Form about their health habits and discussing the results, and 2) putting students in breakout rooms to research and list healthy habits during the pandemic and present their findings. The plan scaffolds language learning and uses variety including a warm-up game, group work, and assigning homework. Feedback from the tutor suggests making the follow-up activity more complex by having students write paragraphs applying what they've learned.
1. The document describes a task for students to create presentations using Prezi about what they have learned regarding a healthy lifestyle and the five food groups.
2. Students will work in small groups and use information collected from previous sessions and notes to create Prezi presentations explaining the five food groups and weekly food pyramid guidelines.
3. The presentations will allow the teacher to assess student learning and the students to provide peer assessment through rubrics.
The instructional module aims to promote healthy eating and living habits. It will present information in a multimedia format and apply the ADDIE model. The goals are for children to make better nutritional choices with food and stick to an exercise plan. The target learners are children ages 3-14. The module will introduce the food pyramid and its components, discuss each food group, and have the children analyze their current diets and create healthier food logs applying what they learned.
Title of PaperStudent NameCourseNumberDue DateFaculty Nam.docxjuliennehar
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 ...
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.
Students were expected to formulate a lesson plan in Nutrition Education. Our populated served elementary students. This was the flow of our lecture. We integrated easy and fun ways for children to grasp the concepts.
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.
This document outlines a nutrition unit plan consisting of 10 activities:
1) A food collage activity where students make collages of healthy foods.
2) A video and crossword on vitamins and nutrients.
3) An activity where students analyze food labels.
4) Students build a plate representing proper MyPlate portions.
5) Students design pre-game meals for different athletic activities.
6) Students create radio spots about eating disorders.
7) Students evaluate and propose changes to their school cafeteria menu.
8) Students learn about GMOs through discussion, video, and individual review.
9) A field trip to a farmer's market where students construct healthy meal plans.
10
This document provides details for a 1st grade unit plan on plants titled "Investigating Plants". The unit aims to teach students about what plants are, their needs, and how they affect our lives. Key concepts explored are plant parts, what plants need to grow, and sustainability. Lessons include dramatic play with plant materials, reading a storybook, and a field trip to a local forest to observe wild plants. Documentation of student learning will take various forms such as photos, videos, drawings, and conversations. The unit supports various learning objectives around physical skills, social-emotional development, and academic content about plants.
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.
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.
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.
This lesson plan outlines a unit on healthy lifestyles. The unit has two lessons that focus on food and nutrition and food hygiene. Lesson 1 examines food classification, nutrients, and proposing healthy eating habits. Students will conduct interviews and analyze food intake. Lesson 2 focuses on good hygiene practices for handling food to prevent illness. Students will observe changes in bread over 10 days to learn about food spoilage. The plan provides learning objectives, teaching guidelines, and resources for each lesson section. It also includes details about assessing student learning.
The document discusses 5 initial ideas for healthy recipe cards, including themes like pirates and princesses, characters to explain instructions, educational facts about vegetarianism, and recipes for babies. Feedback was provided on each idea, praising themes and images that would appeal to children, suggestions for additional details, and the educational aspects. The favorite ideas were focused on promoting affordable, balanced healthy eating and using themes separately for boys and girls.
This document provides information about self-discipline. It begins by defining self-discipline as creating new habits to improve oneself and reach goals through self-control and motivation. It describes characteristics of self-discipline like positive thinking, setting achievable goals, and rewarding progress. The document discusses why self-discipline is important for achieving goals, success in school/work, and order in organizations. It also summarizes studies on delayed gratification like the Marshmallow Test and outlines techniques to build self-discipline like visualizing goals and setting accountability partners.
Nutrition Implementation Project in CommunityMolly Carroll
This document outlines an evaluation plan and logic model for a program aimed at increasing physical activity and healthy eating among foster and adoptive children ages 3-14. The program includes a jump rope game and snack rotation at a Fundango event. Process, impact, and outcome evaluations are proposed to assess whether the program was implemented as planned, increased short-term knowledge, and led to long-term behavior change. Evaluation methods include observation, surveys, and questions to measure knowledge gained and behavior change over time. The logic model describes program activities, expected outcomes, and external factors that could influence the program's impact.
This document provides information on various personal health topics, including nutrition, addictions, risk taking behavior, safe sex practices, and pregnancy/parenting responsibilities. It references the movies "Super Size Me" and "Portion Size Me" in relation to nutrition and eating habits. It also discusses stages of addiction and responsibilities related to risky activities, sexual health, and teenage pregnancy through a proposed school project involving carrying around sugar "babies".
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.
Alvarez giornado tymostchuk - p iii - trabajo integrador - pass (1)Marina Alvarez
This lesson plan aims to integrate theory from Didáctica Específica para Nivel Secundario with practice. It focuses on healthcare and promoting well-being for a group of intermediate English learners. The plan includes two activities: 1) having students complete a Google Form about their health habits and discussing the results, and 2) putting students in breakout rooms to research and list healthy habits during the pandemic and present their findings. The plan scaffolds language learning and uses variety including a warm-up game, group work, and assigning homework. Feedback from the tutor suggests making the follow-up activity more complex by having students write paragraphs applying what they've learned.
1. The document describes a task for students to create presentations using Prezi about what they have learned regarding a healthy lifestyle and the five food groups.
2. Students will work in small groups and use information collected from previous sessions and notes to create Prezi presentations explaining the five food groups and weekly food pyramid guidelines.
3. The presentations will allow the teacher to assess student learning and the students to provide peer assessment through rubrics.
This document discusses the importance of understanding what students already know about a topic (K), what the teacher wants them to learn (W), and what they will have learned by the end of a unit (L). It provides an example applying this K-W-L framework to a unit on healthy eating. According to the document, by the end of the unit students will have learned about balancing different food groups in a weekly diet, eating a variety of fruits and vegetables daily, and other healthy habits beyond diet like sleep, rest, and hygiene.
1. The document describes using cooperative learning techniques in a lesson on balanced diets and food groups.
2. Students will be organized into groups and use the jigsaw technique to each learn about a different food group.
3. A round robin activity will then have students take turns answering questions about balanced diets and identifying healthy and unhealthy foods.
This activity identify the different communicative skills in 3 columns: Calp related to content language, BICS (basic interpersonal language) and language through scaffolded language
Module 1 activity clil unit plan templateColladoLaura
This document outlines a CLIL (Content and Language Integrated Learning) unit plan for a 4th grade science class titled "Hey, You! Stay Healthy!". The unit aims to teach students about nutrition, exercise, and maintaining a healthy lifestyle. It will focus on vocabulary related to food, diet, and activities. Students will learn why staying healthy is important, create balanced menus, and explain what they've learned to others. The unit touches on several LOMCE competencies and connects to other subjects like PE, math, English and language arts. It emphasizes soft skills like respect, sharing knowledge, teamwork and communication.
CLIL (Content and Language Integrated Learning) is a method that teaches subjects like science in English to improve students' language skills. It has strengths like enhancing oral skills and exposing students to other cultures, but also weaknesses. Some students may struggle with the academic content in a new language. Implementing CLIL requires extensive preparation from teachers to account for vocabulary and lower complexity levels. It provides opportunities to learn specialized vocabulary and improve speaking skills through collaborative work. However, coordination between subject and language teachers can be difficult, and there may not be continuity across grade levels. Teachers must identify varying knowledge levels and difficulties among students.
This presentation of PowerPoint is aimed at children of 5 years old. The activity is to enhance the pronunciation of the numbers. Children have to listen and repeat.
This short document counts from one to five using numbers to teach basic counting. It introduces the numbers one through five in individual sentences to help children learn their numbers in order.
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إضغ بين إيديكم من أقوى الملازم التي صممتها
ملزمة تشريح الجهاز الهيكلي (نظري 3)
💀💀💀💀💀💀💀💀💀💀
تتميز هذهِ الملزمة بعِدة مُميزات :
1- مُترجمة ترجمة تُناسب جميع المستويات
2- تحتوي على 78 رسم توضيحي لكل كلمة موجودة بالملزمة (لكل كلمة !!!!)
#فهم_ماكو_درخ
3- دقة الكتابة والصور عالية جداً جداً جداً
4- هُنالك بعض المعلومات تم توضيحها بشكل تفصيلي جداً (تُعتبر لدى الطالب أو الطالبة بإنها معلومات مُبهمة ومع ذلك تم توضيح هذهِ المعلومات المُبهمة بشكل تفصيلي جداً
5- الملزمة تشرح نفسها ب نفسها بس تكلك تعال اقراني
6- تحتوي الملزمة في اول سلايد على خارطة تتضمن جميع تفرُعات معلومات الجهاز الهيكلي المذكورة في هذهِ الملزمة
واخيراً هذهِ الملزمة حلالٌ عليكم وإتمنى منكم إن تدعولي بالخير والصحة والعافية فقط
كل التوفيق زملائي وزميلاتي ، زميلكم محمد الذهبي 💊💊
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Elevate Your Nonprofit's Online Presence_ A Guide to Effective SEO Strategies...TechSoup
Whether you're new to SEO or looking to refine your existing strategies, this webinar will provide you with actionable insights and practical tips to elevate your nonprofit's online presence.
Level 3 NCEA - NZ: A Nation In the Making 1872 - 1900 SML.pptHenry Hollis
The History of NZ 1870-1900.
Making of a Nation.
From the NZ Wars to Liberals,
Richard Seddon, George Grey,
Social Laboratory, New Zealand,
Confiscations, Kotahitanga, Kingitanga, Parliament, Suffrage, Repudiation, Economic Change, Agriculture, Gold Mining, Timber, Flax, Sheep, Dairying,
How to Download & Install Module From the Odoo App Store in Odoo 17Celine George
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Philippine Edukasyong Pantahanan at Pangkabuhayan (EPP) CurriculumMJDuyan
(𝐓𝐋𝐄 𝟏𝟎𝟎) (𝐋𝐞𝐬𝐬𝐨𝐧 𝟏)-𝐏𝐫𝐞𝐥𝐢𝐦𝐬
𝐃𝐢𝐬𝐜𝐮𝐬𝐬 𝐭𝐡𝐞 𝐄𝐏𝐏 𝐂𝐮𝐫𝐫𝐢𝐜𝐮𝐥𝐮𝐦 𝐢𝐧 𝐭𝐡𝐞 𝐏𝐡𝐢𝐥𝐢𝐩𝐩𝐢𝐧𝐞𝐬:
- Understand the goals and objectives of the Edukasyong Pantahanan at Pangkabuhayan (EPP) curriculum, recognizing its importance in fostering practical life skills and values among students. Students will also be able to identify the key components and subjects covered, such as agriculture, home economics, industrial arts, and information and communication technology.
𝐄𝐱𝐩𝐥𝐚𝐢𝐧 𝐭𝐡𝐞 𝐍𝐚𝐭𝐮𝐫𝐞 𝐚𝐧𝐝 𝐒𝐜𝐨𝐩𝐞 𝐨𝐟 𝐚𝐧 𝐄𝐧𝐭𝐫𝐞𝐩𝐫𝐞𝐧𝐞𝐮𝐫:
-Define entrepreneurship, distinguishing it from general business activities by emphasizing its focus on innovation, risk-taking, and value creation. Students will describe the characteristics and traits of successful entrepreneurs, including their roles and responsibilities, and discuss the broader economic and social impacts of entrepreneurial activities on both local and global scales.
Philippine Edukasyong Pantahanan at Pangkabuhayan (EPP) Curriculum
Module 4 task 2
1. Module 4 - Task 2 - Thinking routines for
assessment
A really powerful tool for assessment specially the process during the unit are the
Thinking Routines. They could help you to know where your students are, how they are
starting the lesson, what they have understood, or sometimes just what they like to
know about the topic.
Most of the Thinking routines were created and designed by the Project Zero of
Harvard University. In the following link you have lots of them. For this task we want
you to choose one, explain it, resources you will need to use it and how are you going
to use it for assessment with your students. Let’s use the following chart.
TITLE OF THE THINKING ROUTINE
What are the consequences of eating junk food every day?
EXPLANATION
I will show them a picture where a girl is eating a hamburger and chips while she is
working on the computer. On a cardboard they will complete this chart (annex 1).
Individually, they will look at the picture and they will answer what they see, what they
think and what they wonder. For example in see’s column: “I see a plate plenty of
fats”. In think’s column: “I think this is an unhealthy diet”. And, finally, in wonder’s
column: “I wonder if she knows how unbeneficial is for her health eating hamburgers
every day”. To avoid repeated answers, they will take notes in a paper about their
thoughts to share them once they are finished.
Once they exposed their ideas, we will ask them these questions in a whole group.
- What is junk food?
- Is it beneficial for our body? Why? Why not?
- Do you think eating junk food is one of the reasons for the obesity?
- How can we reduce the amount of junk food?
- Do you know restaurants where they serve this kind of food? Have you ever
been?
- Could you think on a campaign in favour of healthy food?
- Why do you think these restaurants have popularity and are accepted by
society if we know that their foods are harmful to our health?
RESOURCES
Annex 1- look at the picture and complete the chart
2. Projector and computer
HOW ARE YOU GOING TO USE IT?
I will use this routine when I introduce a new content (junk food) of the unit healthy
lifestyle. This routine will help me and students during the unit to remember the
starting point and to ask more complicated questions taking into account their
observations and thoughts written on the cardboard. During the activity, they will
have to think about what a balanced diet is and also it will be very useful for the
teacher to know how they interact between them, the previous knowledge and how to
continue the lesson. I will use this routine again to link the beginning of the unit with
the conclusions and ideas exposed in a final debate about the benefits and drawbacks
of eating junk food to compare the evolution of their learning.
Annex 1
Picture
I see…
I think…
I wonder if…