Nutrition

Topic: Nutrition and the 5 food groups

Objectives:

1. Students will be able to identify and name the 5 food groups (vegetables, fruits, grains, protein, dairy).

2. Students will be able to understand the importance of eating a balanced diet that includes foods from all 5 food groups.

National standards:

National Health Education Standards:

• Standard 1: Students will comprehend concepts related to health promotion and disease prevention to enhance health.
• Standard 7: Students will demonstrate the ability to practice health-enhancing behaviors and reduce health risks.

Materials:

• Pictures or flashcards of foods from each food group
• Poster or visual aid depicting the 5 food groups
• Paper and crayons/markers
• Play food or toy food items representing the food groups

Warm-up:

Ask students: "What are some foods that are good for you to eat? Why do you think it's important to eat healthy foods?" Allow for open-ended responses and encourage students to share their thoughts.

Direct instruction:

Explain to students that there are 5 different food groups that make up a healthy diet - vegetables, fruits, grains, protein, and dairy. Show pictures or flashcards of foods from each group and discuss their importance in a balanced diet.

Guided practice:

Active learning strategy: Food group sorting game

Divide students into small groups and provide them with play food items representing the 5 food groups. Ask students to sort the food items into the correct food group category. Encourage discussion and collaboration within the groups.

Independent practice:

Project-based activity: Create a healthy plate

Ask students to draw or create a collage of a healthy plate that includes foods from each of the 5 food groups. Encourage students to be creative and label each food item with its food group.

Closure:

Closure activity: Food group quiz

Ask students to name one food from each of the 5 food groups. Review the importance of eating a balanced diet that includes foods from all the food groups.

Assessment:

Observation during the guided practice and independent practice activities, looking for students' understanding of the 5 food groups and their ability to identify foods from each group. Additionally, assess students' participation in the closure activity.

Differentiation for students with special needs:

• Provide visual aids and manipulatives for students who may benefit from hands-on learning.
• Offer simplified instructions and provide additional support during the guided practice activity.
• Allow for alternative forms of expressing knowledge, such as drawing or verbal explanations, for students who may have difficulty with writing.