Sample Lesson Plans for Recipe Book Project

Transcription

1 Sample Lesson Plans for Recipe Book Project This sample contains six lesson plan suggestions that can be divided into much shorter length lessons. In this plan the group-work on the business plan and book design lessons are being accomplished in the same time frames. Overall Objectives: Students will: Become familiar with the latest dietary guidelines from the United States Department of Agriculture (USDA). Learn to read nutrition labels. Learn to determine nutrition values in fresh foods and dishes made from fresh foods. Learn the role fats, carbohydrates and proteins play in building bodies and health problems that develop from over- or under- consumption. Develop and produce a recipe book. (This should be a computer activity for developing the format and accompanying artwork computer generated or scanned or from picture files) as well as input of content.) Write a business and marketing plan. Obtain bids from printing services and determine which service best aligns with business plan. Make sales. Learn about giving in the community with two activities: o Bringing a prepared food to use its label in class as a teaching tool which is then given to the local food bank. o Determine what entity will receive funds earned from the recipe book project. Use computer resources to: Research nutrition information Research printing services Create a recipe book. Work on group projects.

2 Lesson I Create menus for one day s 3 meals Objectives: Students will become familiar with the latest dietary guidelines from the United States Department of Agriculture (USDA). PDE Standards: Speaking and Listening 1.6.8A: Listen to others B: Contribute to discussions. Concepts of Health C: Analyze nutritional concepts that impact health C: Analyze factors that impact nutritional choices of adolescents. Materials: Textbooks, preprinted handouts or computer access for nutritional guidelines o Online: o Printed MyPyramid materials: o - this site allows the user to find calorie content and food group that a food belongs and to compare two foods calorie content and food group membership Newsprint Visuals: o MyPyramid o PANA portion poster Procedures: 1. Begin discussion by asking students to discuss their ideas about good nutrition. Record all responses on newsprint, even responses that may be incorrect. Save the newsprint for later discussion. 2. Discuss principles symbolized by the food pyramid: The 5 food groups and examples of foods in each group How each food helps maintain health and promote growth Daily servings amounts for each food group needed to get required nutrients Portion size o A rounded handful - one 1/2 cup vegetables or fruit, 1/2 cup of cooked rice or pasta, or a snack serving of crisps or pretzels o Woman s fist - another way of visualising a serving of vegetables, or one piece of whole fruit o Small handful or golf ball - 1/4 cup of dried fruit o Two die - a 1 oz serving of meat, or a serving of cheese o Deck of cards, or the palm of your hand (excluding fingers) - a 3oz serving (recommended serving) of meat, fish or poultry, or ten chips/french fries o Thin paperback book - a 8 oz serving of meat o Check book - a serving of fish (approximately 3 oz) o Tennis ball - 1/2 cup of pasta, or a serving of ice cream o Computer mouse - a medium baked potato o Compact disc - one serving of pancake or small waffle o Thumb tip or one dice - one teaspoon of margarine

3 o A ping pong ball - two tablespoons of peanut butter o Small milk carton - 8 oz glass of milk o A baseball - 8 oz cup of yogurt, one cup of beans, or one cup of dry cereal Try to get a variety of colors in foods o Looks good o Assures that you eat a variety of foods and are more likely to get all the vitamins and minerals you need Go, Slow and Whoa foods o Go: This food is good every day o Slow: Limit this food to a couple times a week o Whoa: Eat this food very seldom Discuss the activity component on MyPyramid, that the students should have at least 60 minutes of physical activity most days. Discuss what sorts of activities can be categorized as physical activity. o Physical activity is often playing and having fun. These activities are very important as students are more likely to find ways to include physical activity in their day if it is enjoyable. o What are the obstacles to being physically active every day? o Our bodies are made for movement. That is how we use the energy we consume through the foods we eat. It assists in the homeostasis of our systems. Physical inactivity places people at risk to become overweight which increases the risk for some diseases. Strong bodies are more able to overcome stress, such as everyday stress or injury and illness. 3. Return to newsprint and discuss what was recorded, if the students think somewhat differently now. Homework: Assign students to create a day s menu that meets their nutritional needs: Correct number of servings of each of the 5 food groups Colorful 3 meals Include portion sizes with the food items Students find bring recipes for two of the dishes they included in their menu. They can get recipes from home, online, magazines or online: Cooking/Family-Favorites/Main.aspx

4 Lesson 2 Read nutrition labels/compute nutritional content in foods Objective: Students will be able to compute calories in foods from fat, protein and carbohydrates by reading food labels. Label reading reinforces the lesson on portion size. PDE Standards: Speaking and Listening 1.6.8A: Listen to others B: Contribute to discussions. Computation and Estimation 2.2.8B: Add, subtract, multiply and divide different kinds and forms of rational numbers including integers, decimal fractions, percents and proper and improper fractions. Technological Devices 3.7.7B: Add, subtract, multiply and divide different kinds and forms of rational numbers including integers, decimal fractions, percents and proper and improper fractions I: Explain basic computer communications systems. Concepts of Health C: Analyze nutritional concepts that impact health C: Analyze factors that impact nutritional choices of adolescents B: Explain the relationship between health-related information and consumer choices C: Explain the media s effect on health and safety issues. Materials: Sample labels: Ask students to bring in a prepared food to donate to the food pantry. Use these foods as sample labels. Download labels from recipes and foods from the internet. Lesson is described at Discussion points: Discuss the ratios of carbohydrates to protein to fat in a well rounded diet. Discuss calories in: 1 gram of fat = 9 1 gram of carbohydrate = 4 1 gram of protein = 4 Calculate the amount of grams needed of each needed in an 1800 and 2000 calorie a day diet. Calculate calories from each per serving from food labels. Ask if they generally eat what is defined as a serving, or more or less. Discuss the amount of caloric imbalance is required to gain or lose a pound (3500). Discuss metabolic rate and how that comes into play in caloric balance (energy in and energy out). There are metabolic rate calculators on the internet, one is at

5 Discuss the difference between the front label and the nutrition label. The nutrition label is the important label with information we need as consumers, the front is there to attract our eye and get us to buy the product whether it is what we need or think it is. Front labels are often deceiving. Give examples of deceptive front labels: Low fat often is very high in sugar (and/or salt) so still has high calorie content Light does not mean it has less calories than another brand not labeled light. In the case of some juices it may mean less juice and more chemicals Whole grain how much whole grain? Health claims or using words that imply products are healthier for you. The only way to know is to check the food nutrition label. Assignment: Create a food label for the two recipes. If it is a processed food the label information is provided, if not, check food qualities and calculate from a book or website such as: - This site has much more information than a student will need. This is a great way for students to practice research skills and finding just the information required from a datasheet. - This site allows you to build a recipe which for which it will calculate calories and nutrition content per serving. To save or share recipes a log in is required, however the calculations do not require log in.

6 Lesson 3 Group Projects Groups or classes are assigned projects: Business/marketing plan Recipe book design All students are involved with sales. Objectives: Students will learn to work in groups, use persuasion, and come to consensus in decision making Students will research the components of, then create, a business and marketing plan Students will comparison shop and make financial decisions based on a business plan Students research factors important in the design of the cover, organization and look of pages for the recipe book Students will use computer software to design recipe book and make it print ready PDE Standards: Reading, Writing Speaking and Listening Speaking and Listening 1.6.8A: Listen to others D: Contribute to discussions. Mathematics Computation and Estimation 2.2.8B: : Add, subtract, multiply and divide different kinds and forms of rational numbers including integers, decimal fractions, percents and proper and improper fractions. Science and Technology Technological Devices 3.7.7E: Determine the appropriateness of overestimating or underestimating in computation F: Identify the difference between exact value and approximation and determine which is appropriate for a given situation H: Apply computer software to solve specific problems. Arts and Humanities Production, Performance and Exhibition of Dance, Music, Theatre and Visual Arts 9.1.8J: Incorporate specific uses of traditional and contemporary technologies within the design for producing, performing and exhibiting works in the arts or the works of others. Career Education and Work Entrepreneurship C: Identify and describe the basic components of a business plan. Materials: Computers with desktop publishing software, Microsoft Word may be sufficient. Textbook or website with information about writing a business plan, like the Small Business Association website at Invite a person from a local print shop to come speak about the printing process.

7 Discuss copyright What can be copyrighted? What does it mean to be copyrighted? How to get something copyrighted? How long is a copyright effective? Entrepreneur Project large and small group project Different groups/classes could be responsible for a portion of the overall project: 1. Write a business and marketing plan. Get printing services estimates. 2. Create art and format of the book. Record the recipes and get ready for print. 3. Make sales. Develop business and marketing plan: 4 Core Questions from Before you begin writing your business plan, consider four core questions: 1. What service or product does your business provide and what needs does it fill? 2. Who are the potential customers for your product or service and why will they purchase it from you? 3. How will you reach your potential customers? 4. Where will you get the financial resources to start your business. Business Plan needs to include: 1. Definition of product 2. Definition of potential consumers 3. Resources for producing and selling the product. Include a list potential printing services giving rationale for the use of one printing service over another. Student Research: types of printing services available and circumstances that bear on decision of which service to use. Offset Photocopy Online Services Specialty Online Services Recipe Books as fundraisers which give tips on the process 4. Costs for producing the product 5. Projection of expenses and income 6. Timeline for activities 7. Determine who will receive the funds. Define the criteria used to make this decision. 8. Sales Plan To whom will sales be made? In what venues? How do you provide for safety of sales people (fellow students)? Will sales be made and funds collected prior to printing? If so, will extra books be printed in order to reach consumers missed in the first round of sales? Design a recipe book group project Design recipe book using computer software. Include recipes and their nutrition labels.

8 How will the team design the book? Several designs created then critiqued and one tweaked One design created from several styles Use a design that is available for use (not copyrighted) such as o Based on local art o Based on school theme o Based on nutrition/meal planning/food theme Make recommendations about color and weight of paper Make recommendations on binding Make recommendations on color and weight of cover

9 Lesson 4 Class Discussion of business plan: Are the four core questions answered adequately? Assure that all points 1 8 of the business plan are addressed Discuss each point for validity and completeness Homework: Assign groups to research costs at selected printing services (get bids). This can be done online or phone, but would be best if students visited the service they intend to use. Ask if the printer would be interested in advertising their business on the recipe books in return for reducing the cost. Students make a presentation to the class(es) and take a vote on the printing service that best suits the project s needs. Students report back to the larger group the cost per book at different quantities if there is a volume discount with selected options such as: Length of time required to complete job Different weights and color of paper Color cover or black and white Color print or black and white Give details of file format required by printing service Discuss printing service best meets the project s needs. Discuss the criteria that bear on the decision: cost, convenience, time frame, etc.

10 Lesson 5 Class Discussion of book design: After the team has created several designs make a presentation to the class(es) and take a vote on the design that best suits the project. Ask for criteria for selecting or not selecting a design: Who would appreciate this format/design? Is that the audience we expect to buy our cookbooks? What do you like/not like about the design o Colors o Shapes o Textures o Subject matter o Action being represented How are the elements arranged? What do you think about the arrangement of the elements? Is there enough/too much/too little space? What does this design say to you? How does the design make you feel? (mood) What is best element in the design? If you think the design could be improved in what way? Discussion to decide: Which printer to use Quantity to print What type of paper, binding, cover Which design to use Finalize timeline for distribution and sales Responsibilities will be assigned as to o Delivery of book file to printing service o How books will be delivered to students o How books will be delivered to consumers

11 Lesson 6 What have we learned? Nutrition Bring newsprint out and post it. Use the responses at the beginning of the first lesson to propel discussion. Is there anything on the newsprint that you disagree with now? Why? Is there something that needs to be on the report that isn t there? What is involved in getting nutritious food to your dining room table? Examples: o Someone in the family has to earn money to buy food. o Food has to be processed/cooked by someone, o Not all food is equally nutritious. o Barriers to purchasing nutritious food costs, misleading advertising, not reading nutrition label Entrepreneurship What are the benefits of creating a business plan? Are there things you would change in the business plan, now that we have finished the project? What worked well in your team? Are there things you might have done differently?