1. Nutritious and Delicious: An Introduction to Healthy Eating Noelle Bessette and Chardae Golding

2. Objectives Students will be able to: –Define what it means to be nutritionally healthy –Identify healthy and unhealthy foods –Assess consequences of poor food choices (health, education) –Demonstrate understanding of healthy/unhealthy foods during class field trip to grocery store –Students will develop formal writing skills and apply learned vocabulary in writing a persuasive letter aimed toward store owners on healthy eating and foods

3. Justification Dewey- meaningful and purposeful activity which gives students an opportunity to create local change CT Department of Education Curriculum Trace Maps: Health

4. “There is substantial evidence that poor health affects educational outcome, behaviors and attitudes, and that the attainment of educational goals is dependent on the achievement of good health.”

5. Day 1 Taste test Brainstorm healthy and unhealthy foods Introduce USDA Food Pyramid Introduce how to read nutrition labels Introduce homework (Journal entry and bring in nutrition labels from home)

7. Looking at a Nutrition Label

8. Day 2 Some journal sharing (4 students) Vocabulary Sheet Plan healthy meals in Dyads which will be made into healthy eating cookbooks to be distributed the last day Healthy snack alternative introduction Introduce homework (Journal)

9. Day 3 Preparation with store owner Go to local grocery store –Students take pictures of unhealthy foods and healthier alternatives –Students make recommendations to store owner for healthier alternatives. Reassure they would be sold Introduce homework (Journal)

10. Days 4 & 5 Students will write persuasive letters in groups of 2/3 about nutritional eating and why it is important. –Audience: Store owners –Parents will receive copies as well –Use vocabulary list –Use pictures from grocery store Distribute healthy eating cookbooks