Senior Lesson Plan 1 - Healthy Eating Objectives: To help pupils understand the Food Pyramid; awareness of the ‘milk, yogurt and cheese’ food group as part of a balanced diet and a healthy lifestyle; and to learn to make healthy food choices. Duration: 30 minutes (approximately) Curricular Links SPHE Myself Self-identity Taking care of my body Food and nutrition Words of the Day Nutrition: The process whereby our bodies obtain and use nutrients from foods. Nutrients: Substances obtained from our food that provide nourishment essential for the maintenance of our bodies e.g. carbohydrates, proteins, fats, vitamins and minerals. Food Energy: Energy we get from the food we eat, needed by our bodies for physical and mental activity. Balanced Diet: Consumption of food groups in the recommended proportions. Portion Size: Amount of food, usually served to one person. Food Pyramid: A pyramid shaped display which groups foods containing the same type of nutrients together. Dairy: Milk and products made from milk such as cheese and yogurt. Classroom Discussion Step 1: Introduction • Display the Food Pyramid in your classroom. Ask the class to name everyday foods that they like and ask them to identify which of the foods belong in each food group. Ask children to discuss healthy and less healthy food choices. Ask pupils why they think some shelves are bigger than others. • Explain that everyone has different food needs. This varies depending on factors such as body size, age, gender and activity level. Step 2: The Food Pyramid1 Beginning from the bottom shelf and working your way up to the top of the pyramid, explain each shelf. Bread, Cereals, Potatoes, Pasta and Rice Main Function: Foods from this shelf are the best energy providers for your body. Recommended servings: 6+ servings per day, with the number of additional servings depending on factors such as gender, age and activity levels. Examples of one serving: 1 thin slice of bread; 3 dessertspoons of dry porridge oats; 2 breakfast cereal wheat or oat biscuits; 1 medium or 2 small potatoes; 3 dessertspoons of cooked pasta, rice or noodles. Younger children (aged 5-13 years) generally need smaller and fewer serving sizes. Highlight points to note, such as: • Choose wholegrain and wholemeal varieties of these foods often. Fruit and Vegetables Main Function: Fruit and vegetables provide vitamins, minerals and fibre. Recommended servings: 5 or more servings per day. Examples of one serving: 1 medium apple, orange, banana or pear; 10-12 berries or grapes; 4 dessertspoons of cooked vegetables; a bowl of salad or homemade vegetable soup. Highlight points to note, such as: • Choose a variety of coloured fruit and vegetables. • Fruit juices and smoothies count as one serving from this food group, regardless of the number of portions consumed. Department of Health Food Pyramid - Your Guide to Healthy Eating Using the Food Pyramid for Adults and Children over 5 years of age http://www.healthpromotion.ie/hp-files/docs/HPM00796 1 Milk, Yogurt and Cheese Foods and Drinks High in Fat, Sugar & Salt Main Function: Milk, yogurt and cheese are important sources of calcium. • Explain that it is advised to avoid foods from the top shelf as they are not essential for health. Recommended servings: 5 servings per day are recommended for those aged 9-18 years, with 3 servings recommended daily for all other age groups. • It’s best to limit servings to no more than one serving per day maximum, and ideally not every day. Examples of one serving: A 200ml glass of milk; a 125ml pot of yogurt; or 25g (matchbox-sized) piece of hard cheese. Low-fat varieties are encouraged. Activity: 5 A Day the Dairy Way • Calcium is needed for the normal growth and development of bone in children, and contributes to the maintenance of our bones and teeth. Teacher’s note: if there is a child with a diagnosed lactose intolerance or cow’s milk allergy in your classroom, you may choose to excuse them from the following activity or help them to participate in a different way. Meat, Poultry, Fish, Eggs, Beans and Nuts Instructions: Main Function: These foods are good protein providers. 1. Make a list of the pupil’s own favourite ways of enjoying foods from the ‘milk, yogurt and cheese’ food group throughout the day (e.g. milk in cereal, yogurt in a fruit smoothie, a cheese sandwich for lunch). Gather suggestions on the whiteboard or flipchart. Highlight points to note, such as: Recommended servings: 2 servings each day. Examples of one serving: 50-75g of cooked lean beef, pork, lamb, mince or chicken; 100g of cooked fish; 2 eggs (limit to seven eggs a week); 6 dessertspoons of peas, beans or lentils; 40g plain, unsalted nuts or seeds. Highlight points to note, such as: • Choose lean cuts of meat and limit processed meat. • Aim to have fish at least twice a week, and oily fish (e.g. salmon, mackerel, sardines) at least once a week. Reduced-fat Spreads and Oils Main Function: Spreads and oils provide essential fats but are only needed in very small amounts. Recommended servings: 2 servings per day. Examples of one serving: 1 heaped teaspoon or 1 mini-pack of low-fat or reduced-fat spread to cover 2 slices of bread; 1 heaped teaspoon of full-fat spread or margarine to cover 3 slices of bread. Highlight points to note, such as: • Choose low-fat and reduced-fat spreads, and opt for oils such as olive oil or rapeseed oil. • As well as the 2 servings per day recommended, up to 1 teaspoon per person of the oils mentioned above can be added in cooking. 2. Check out our blog (http://moocrew.ie/millys-blog/) for some dairy delights and delicious ways to incorporate dairy into different meals. These suggestions can be used as a prompt to aid pupils. 3. Ask pupils to complete the “5 A Day the Dairy Way” worksheet. Tell them to think of new ways they can incorporate the ‘milk, yogurt and cheese’ food group into their diets. Extension Activities 1. Design a menu for a day activity: Ask your pupils to use their copybooks to design their own menu with their favourite foods (but making sure they use the Food Pyramid guidelines). 2. Food Pyramid art activity: Use the Food Pyramid template supplied on the website to build your own Food Pyramid. Using newspapers and magazines, ask pupils to find food from each of the groups and paste them onto their correct shelf. Department of Health Food Pyramid Bring it Home National Dairy Week is celebrated from 20th- 26th April 2015! How are your pupils getting involved? See the website for suggested ways of encouraging your pupils to take home the message of the importance of dairy as part of a balanced diet and healthy lifestyle. As a homework exercise, you can ask your pupils to: 1. Describe the milk, yogurt and cheese varieties in their fridge. 2. Ask an adult to help them design and prepare a meal for their family using the ‘milk, yogurt and cheese’ food group. 3. Conduct a family survey - has their family been getting their recommended servings from the ‘milk, yogurt and cheese’ food group every day? Ask family members what their favourite kind of dairy food is – milk, yogurt or cheese? What’s their favourite dairy recipe? www.moocrew.ie
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