Class Summary - Today, students were asked to take out their chart of the 10 foods from each food group that we brainstormed previously. Our goal was to list at least 10 in each food group on a chart. We shared our answers and compiled a good list of examples for the food groups. We then started talking about the USDA recommendations for each food group. Each food group has foods that are healthier than others and ones that we should be eating less. In order to emphasize this recommendation the USDA gave a 'rule' or 'key message' for each food group. We will talk about each rule in the upcoming lessons. We broke down the main points from the DVD that was viewed yesterday. We discussed healthier cooking methods like grilling vs. fried foods. We discussed how important it is to choose water as our main beverage. We talked about added and hidden sugars in items. We also discussed portion sizes, protein choices and variety in eating.
Homework - Quiz on Information similar to the pretest next class period....Test on same information after that next week.
Objectives - Students will identify food preparation methods that add less fat to food and use unsaturated fats and oils to replace solid saturated fats. (Standard 1 Core Concepts) Students will differentiate between nutritious and non-nutritious beverages. (Standard 1 Core Concepts). Students will identify examples of whole grain foods. (Standard 1 Core Concepts) Students will identify the benefits to eating plenty of vegetables (Standard 1 Core Concepts) Students will identify hidden sugars (Standard 1 Core Concepts) Students will identify real vs. processed foods (Standard 1 Core Concepts) Students will identify healthy portion sizes (Standard 1 Core Concepts) Students will determine when situations require a decision related to a healthy eating behavior. (Standard 5 Decision Making) Students will demonstrate choosing healthy and unhealthy alternatives related to eating behaviors. (Standard 5 Decision Making) Students will demonstrate the ability to choose a healthy food or beverage alternative when making a decision related to healthy eating behaviors. (Standard 5 Decision Making)