Nutritional Meal Lesson Plan Metta Brown AET/520 February 10, 2014 Dr. Diane George-Nixon

Nutritional Meal Lesson Plan Overview Vital Information Who, what, why, and how Development Performance-based Objectives Implementation Content-based Strategy Formative Assessment

Nutritional Meal Lesson Plan Vital Information Lesson Plan Goal - Students will be able to use product labels to prepare a nutritionally balanced meal. Non-profit Family Transitional Living Program classroom Clients of Family Transitional Living Program Face-to-face modality

Nutritional Meal Lesson Plan Performance-Based Objectives Given a variety of product labels the student will be able to select the ingredients to create a nutritionally balanced meal using minimal processed ingredients. Given a variety of products labels the student will be able to create a meal with the appropriate amount of carbohydrates and protein (The Pennsylvania State University, ).

Nutritional Meal Lesson Plan Content-based Strategy Create relevant learning experiences using direct instruction to engage students by sharing facts on how food affects health. Build a positive attitude toward the topic using handouts and lecture. Students will work together in small groups to discuss personal caloric needs.

Nutritional Meal Lesson Plan Content-based Strategy Deepen learning with engagement and challenge. Critical questioning will be used to engage students to promote high-level cognitive processing which will transform the student’s current beliefs into new meanings (Wlodkowski & Ginsberg, Chapter Four, 2010). Students will work in small groups and discuss the categories and continue to expand on personal experience and knowledge (Virginia Department of Human Resource Management, 2012). Develop self-efficacy for learning and maintain attention of the students. Direct and indirect instruction will be used to present an engaging activity that provides a variety of instruction and attributes success to their effort and knowledge.

Nutritional Meal Lesson Plan Assessment Students will answer a true or false quiz on whole foods vs. processed foods. Students will use handouts and provided resources to determine the amount of calories needed for children ages 1-5, 6-10, 11-15, One example of a healthy meal will be explained for each age group on an essay test. During a performance-based exam students will plan a meal using a paper pantry to create a 750 or less calorie meal that has 45 to 70 carbohydrates and minimal processed foods.

References The Pennsylvania State University. ( ). Penn state learning design community hub. Retrieved from objectives/writingobjectives Virginia Department of Human Resource Management. (2012). Commonwealth of Virginia employee wellness Program. Retrieved from CaloriesNeeded.pdf Wlodkowski, R. J., & Ginsberg, M. B. (2010). Teaching intensive and accelerated courses. Instruction that motivates learning. Retrieved from The University of Phoenix eBook Collection.