Part of Unit: Culinary Nutrition and Food Science
Lesson Plan Overview / Details
This lesson is designed to make students more aware of the amount of fat that we ingest in fast food meals, as well as other foods, the long term health effects of a high fat diet. Lastly the students will learn some strategies for enjoying the foods they love without compromising their health.
- single class period
- 55 Minutes
California Career and Technical Education Standards
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California Academic Content Standards (Reinforced)
Objectives and Goals
- Students will become aware of the fat content of some of their favorite fast food restaurant menu items.
- Students will be able to implement strategies for eating fast foods without fat that helps limit its negative health effects.
Activities in this Lesson
- Scary Fat Demo - Hooks / Set
Start by asking, loudly, a student in the back of the room what their favorite fast food restaurant is. They answer, and you say "Oh when I'm there I like to order....." (select an item that you have a calorie analysis sheet for. These come from www.calorieking.com/food That item has 30 (or whatever) grams of fat." Scoop out 3 tablespoons of shortening and put it on a plate. Show the glob of shortening to the class. Scoop it off. Ask another student the same thing and show them with the shortening how much fat is in their food item. Next show them the fat content in an entire meal.
After the excitement dies down, they will want you to show how much fat is in their favorite thing. Now, show them the http://www.calorieking.com/foods/ site and use it. Say,"you will be using this site for an assignment later today.
- Fat Notes - Lecture
Deliver the power point and have students take notes on their note taking guide (titles only.) Print student note page. Use your print comand to print "Handouts" and 3 slides per page, so they have lines next to each slide on which to take the notes.
- Count Your Fat Grams, Daily Fat Intake - Guided Practice
Use the Personal Fat Use worksheet to guide students through the set of calculations to determine daily fat allotments based on their weight and activity level. Now ask them to go to the calorie King Food database, print a nutrition label for each food item they would order at one meal. Students should then add all the grams of fat together and compare the total to their estimated daily fat allotment. Ask a few students to share their meal and how it compares to their daily limit. Point out the clear differences in total fat grams between an adult serving and a small appetites or kid's meal serving.
- Count Your Fat Grams [ Download ] A step by step way to calculate how much fat you should limit yourself to each day.
- Strategies to Enjoy - Check Understanding
Have the students volunteer suggestions to cut down on fat consumption when eating out. Write answers on the board. Answers should include, as given in the notes:
1. Order a smaller serving
2. Eat out less often
3. Limit the consumption of side dishes like fries
4. Order a grilled protein item instead of fried items.
- Make Smart Choices - Closure
Distribute the handout and have students review it. Ask students to list 3 commonalities found among the foods that have low fat content (0-2 grams) vs. higher fat content (3 and up). Ask 4 students to share their conclusions. Highlight the studnets who say something like "more fresh foods, not packaged foods."
- Make Smart Choices.doc [ Download ] A list of foods arranged by fat content.
Teacher Prep Notes
For the introductory activitiy you will need:
1. a can of shortening
2. a plate
3. a tablespoon measure
4. a rubber spatula
5. the knowlegde that 1 tablespoon of shortening is about 10 grams of fat
6. a couple of nutrition labels from the Calorie King/ Food Search website.
I get a few nutrition labels from popular fast food restaurants to have handy for the intro. Start using the website on your LCD when the kids want to know about a specific item.
Also, to make things easier I usually copy all the handouts and staple everything together. I distribute it when it is time for the lecture notes and have the notetaking guide on top. I simply direct students to the proper worksheet at each transition.