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I would create practical learning experiences, such as using food labels for answering questions as opposed to a worksheet about food labels.

Planning for and executing foods labs call for students in the group to plan with consideration for each person’s abilities. Students will be required to work in small groups to create a lab plan with everyone’s input. After the planning phase the group will prepare the assigned dish, with each student sharing a role in making a finished product.

The “Knowledge in the Classroom”article concept can be applied to reading food labels. Using the knowledge of limiting certain types of fat and getting adequate fiber in foods, that information can be applied when reading food labels before making food choices.

I will use the BAM nutrition site with a unit on healthy food choices. The site will be used at the end of an introductory discussion on reasons for and advantages of eating healthy.

The reading labels web activity will be used as review at the end of unit on reading labels and grocery shopping.

The physical activity assessment will be used after students do their daily food logs. They will evaluate the need to alter food consumption.