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Design Techsperts

Design Techsperts. Final Project by Amy Carter, Lenrose Fears, and Donoria Wilkerson 7/13/07 EDIT 4170/6170. Eating Good in the Neighborhood: Promoting Healthy Nutritional Habits Among Middle School Students.

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Design Techsperts

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  1. Design Techsperts Final Project by Amy Carter, Lenrose Fears, and Donoria Wilkerson 7/13/07 EDIT 4170/6170

  2. Eating Good in the Neighborhood: Promoting Healthy Nutritional Habits Among Middle School Students • The purpose of our project is to evaluate and compare the evidence regarding nutritional/physical activity habits of secondary students at the national, state, and local levels and determine if formal instruction would be a viable intervention for improving the nutritional habits of middle school students in DeKalb County.

  3. Problem Statement • Problem Statement: The DeKalb County School System health/physical education programs are not providing adequate instruction in nutrition education at the middle school level.

  4. Instructional Goal Statement • SWBAT demonstrate how to follow a healthy diet by creating a dietary plan that includes nutritious snacks and well-balanced meals based on USDA guidelines.

  5. Unit 1 Title: The Food Pyramid Objective: SWBAT demonstrate how to classify food groups and identify the components of a healthy diet by using the current age/grade appropriate food pyramid. Unit 2 Title: Shopping for Food Objective: SWBAT demonstrate how to make healthy and nutritious choices when shopping for groceries, dining out, and purchasing snack foods. Unit 3 Title: Nutrition and the Media Objective: SWBAT demonstrate how to compare and evaluate various food choices as presented in newspapers, magazines, and on television. Unit 4 Title: Healthy Food Preparation Objective: SWBAT demonstrate how to select and prepare nutritious meals and snacks using healthy recipes which correspond to food pyramid guidelines. Course Design

  6. Trial Run of our Lessons • The first lesson focused on using the food pyramid as a guide for healthy diet and exercise habits, determining serving/portion sizes, reading food labels, and evaluating nutritional the value of foods from home and fast food restaurants. • The second lesson covered healthy food preparation. Dee and Amy demonstrated and assisted students in preparing pineapple, banana, and sherbet smoothies, and a simple lettuce wrap recipe requiring only six ingredients. • Both lessons were quite effective. Students were very successful in demonstrating comprehension of the material presented by participating in discussions and hands-on activities.

  7. Lesson Trial Run Pictures

  8. The End • The lessons turned out so well that not a great deal of revision will be necessary. We did note that when reading food labels, students seemed to benefit more from the instruction if actual food containers such as cereal boxes, cans, bottles, and so forth were provided for them to use during the lesson instead of just relying on worksheets or handouts.

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