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EDTE 402-Spring 2012 Curriculum Unit Plan In the Kitchen

 

Iesha Burns

Mathematics

Subject Areas: Math, 90 minutes

Algebra

Topic: Healthy Foods, Healthy Measures

Standards:

EA-2.4 Use dimensional analysis to convert units of measure within a system

Objectives: 

• Students will be able to measure food samples in ounces and cups.

• Students will explore portion sizes.

• Students will be able to convert units within a system

Materials for Math Lesson:

• measuring cup

• scale

• foods to measure such as cereal, beans, fruit, and nuts

• worksheets

• computer/YouTube

Procedures:

Introduction (20 minutes):

• Students will have a small bell ringer that has true or false questions regarding portions and the

food pyramid.

• They will then be given a handout of the Food Pyramid and My Plate and we will discuss whatthey see.

• Further discuss and introduce measurements and measurement conversions.

Instructional Activities:

1. After introducing students to the concept of ounces, hand out worksheets to students and have themanalyze what food groups have portion sizes that are measured in ounces. Ask "How do we know how

many ounces of grains we should have every day? How about meat and beans? Should we have more

if we are really active?" (For example, we have soccer practice after school.) (20 mins)

2. Take out the food samples and measure the various ounce amounts with the scale. Ask kids, "Is it

 possible to use a scale all the time to figure out how much we should eat?" Students will also be taught

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EDTE 402-Spring 2012 Curriculum Unit Plan In the Kitchen

 

guides for measuring cups and ounces. (An apple is close to a cup, a deck of cards is close to 3 ounces

of meat, 1 slice of bread = 1 ounce, hands cupped= about 1 cup.) (20 mins)

3. Ask the students "Are some foods better for us than others?" Using the worksheets, students will

compare portion sizes and nutritional values of foods from the same food group (e.g. apple, orange or  banana; zucchini, green beans or carrots; milk, yogurt or ice cream; and cornflakes, oatmeal or whole

wheat bread). Then they will compare nutritional values of the different food groups. Students will

then tabulate nutritional facts and then be challenged to create a balanced 5 course meal and calculatethe nutritional facts of the meal (20 mins)

Conclusion

• To conclude, we will watch a video about nutrition, portion control, and mathematics.

(http://www.youtube.com/watch?v=N2bFDcF4mGQ) and discuss final thoughts. (10 mins)

Evaluation

• Students will engage in group discussion.

• Students will complete a conversion worksheet for homework.

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EDTE 402-Spring 2012 Curriculum Unit Plan In the Kitchen

 

Bell Ringer

1. How many food groups are in the Food Guide Pyramid?

  a. Four b. five c. six d. eight

 

2. The base of the Pyramid includes foods we need to eat the most of.

TRUE FALSE

3. How many vegetable servings do children need daily?

  a.  3 b. 1 c. 6 d.  4

4. How many servings of Fruits do children need to eat daily?

  a.  3 b.  4 c.  2 d. 1

5. The Food Group that provides the most calcium is the Milk, Cheese, and Yogurt

Group.

TRUE FALSE

6. The Food Guide Pyramid recommends that teens consume at least 4 servings from

the Fats, Oils, & Sweets part of the pyramid.

TRUE FALSE

 

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EDTE 402-Spring 2012 Curriculum Unit Plan In the Kitchen

 

Measuring WorksheetConvert the measuring units as indicated.

1a. 2 gal = _____ qt

 

1b. 1 gal = _____ qt

 

2a. 1 pt = _____ C

 

2b. 7 pt = _____ C

 

3a. 7 C = _____ oz 

3b. 6 C = _____ oz 

4a. 40 oz = _____ C 

4b. 16 oz = _____ C 

5a. 2 pt = _____ C

 5b. 32 oz = _____ C

 

6a. 3 C = _____ oz

 6b. 28 qt = ____ gal

 

7a. 12 qt = ____ gal

 

7b. 12 C = _____ pt

 

8a. 6 C = _____ pt

 

8b. 8 oz = _____ C

 

9a. 4 pt = _____ C 

9b. 8 gal = _____ qt 

10a. 64 oz = _____ C 10b. 5 gal = _____ qt 

Copying permission: You are free to copy this worksheet to any number of students for their mathematics work. Do not distribute onwebsites, books, or any such material without permission. 

Copyright 2003-2011 Maria Miller / HomeschoolMath.net free worksheets

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EDTE 402-Spring 2012 Curriculum Unit Plan In the Kitchen

 

Two Charts – One Healthy You

 1. Carbohydrates

Carbohydrates are a source of energy that can be transformed into glucose, the form of sugar that is transported and used

 by the body, more quickly than proteins or fats.

2. Vegetables

A vegetable is a part of a plant consumed by humans that is generally savory but is not sweet. A vegetable is not

considered a grain, fruit, nut, spice, or herb. For example, the stem, root, flower , etc., may be eaten as vegetables.

Vegetables contain many vitamins and minerals; however, different vegetables contain different spreads, so it is important

to eat a wide variety of types. For example, green vegetables typically contain vitamin A, dark orange and dark green

vegetables contain vitamin C, and vegetables like broccoli and related plants contain iron and calcium. Vegetables are

very low in fats and calories, but cooking can often add these.

3. FruitsIn terms of food (rather than botany), fruits are the sweet-tasting seed-bearing parts of plants, or occasionally sweet parts

of plants which do not bear seeds. These include apples, oranges,  plums,  bananas, etc. Fruits are low in calories and fat

and are a source of natural sugars, fiber  and vitamins. Processing fruits when canning or making into  juices may add

sugars and remove nutrients. The fruit food group is sometimes combined with the vegetable food group. Note that many

foods considered fruits in botany because they bear seeds are not considered fruits in cuisine because they lack the

characteristic sweet taste, e.g., tomatoes or  avocados.

5. Dairy

Dairy products are produced from the milk of  mammals, most usually but not exclusively cattle. They include milk,

yogurt and cheese. Milk and its derivative products are a rich source of dietary calcium, but also provide protein,

 phosphorus, vitamin A, and vitamin D. However, many dairy products are high in saturated fat and cholesterol compared

to vegetables, fruits and whole grains, which is why skimmed products are available as an alternative. For adults, three

cups of dairy products are recommended per day.6. Meat and beans

Meat is the tissue – usually muscle  – of an animal consumed by humans. Since most parts of many animals are edible,

there is a vast variety of meats. Meat is a major source of  protein, as well as iron, zinc, and vitamin B12. Meats, poultry,

and fish include beef , chicken, pork , salmon, tuna, shrimp, and eggs. Non-meat substitutes include soy-based products,

tofu, and vegetarian-vegan meat alternatives.

The meat group is one of the major compacted food groups in the food guide pyramid. The food guide pyramid suggests

that adults eat 2–3 servings per day. One serving of meat is 4 oz (110 g), about the size of a deck of cards.

4. Oils

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EDTE 402-Spring 2012 Curriculum Unit Plan In the Kitchen

 

The food pyramid advises that fats be consumed sparingly. Butter and oils are examples of fats. Healthy sources of fat can

 be found in fish, nuts, and certain fruits and vegetables, such as avocados.

Where did the Food Pyramid go?-In 2005 the USDA (United States Department of Agriculture) replaced the Food Pyramid with

MyPyramid. , which changed the serving sizes from cups to ounces. MyPlate was

introduced in 2011 to be easier to understand, with the image of plate being a size guideline.

 UNITED KINGDOM’S UNITED STATES’ AUSTRALIA’S

“EATWELL PLATE” “MY PLATE” HEALTHY EATING GUIDEGrains – 33% Grains – 30% Grains – 40%

Fruit and Vegetables – 33% Vegetables – 30% Vegetables/Legumes – 30%Milk and Dairy – 15% Fruits – 20% Fruit – 10%

Meats, Fish, and “non-meat” Protein – 20% Milk/Yogurt/Cheese – 10%

Protein (eggs, beans) – 12% Dairy – small Meat/Eggs/Nuts – 10%Sugar and Fats – <7% amount Fats/Sweets – small amount

Total: 100% Total: 100+% Total: 100+%

Similarities:

All three models consider Grains and Vegetables to be approximately two-thirds of daily recommended value.

Differences:

Fruits and Vegetables are divided into separate categories in some areas.United States has omitted Fats/Sweets from the guidelines

Some areas distinguish between Meats and Dairy/Vegetable items that could be considered Non-Meat ProteinReplacement (i.e. vegetarian-friendly.) Ex./ Legume is a nut, therefore considered protein. Ex./Eggs are high

 protein and therefore placed under protein, not dairy.

Bottom Line:

• Sugars and fats should be used sparingly

• Vegetables and Grains are a large part of diet and are essential source of energy

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EDTE 402-Spring 2012 Curriculum Unit Plan In the Kitchen

 

• Dairy, which can be high in fat and calories toes the line between 10-20% of daily value

• Proteins should substantiate 10-20% of daily value

• Be Smart – Cook for your Health!

What Does a Serving Size Look Like?

Food One Serving Equals . . .

Breads, pasta, cereal, cooked grain, etc.

• One slice of bread (size of CD case)

• Half a bagel (size of a hockey puck)

• One-cup cereal (two hands cupped together)

• Half-cup cooked grain or pasta (one cupped palm)

Fruits

•

One piece of fruit (size of a tennis ball)• Half-cup cut-up fruit, raw, cooked, frozen, or canned (size

of seven cotton balls)

• One-quarter cup dried fruit

• Three quarters cup 100 percent fruit juice

Veggies

• Half cup cut up veggie, raw, cooked, frozen, or canned

(looks like the bulb part of a light bulb)

• Half-cup cooked, canned or frozen legumes

• One-cup leafy greens

• Three quarters cup 100 percent vegetable juice

Meat, chicken, or fish

• Three ounces (deck of cards or checkbook)

• One egg

Dairy

• One ounce of cheese (two nine-volt batteries)

• Half-cup ice cream, cottage cheese, or pudding

• One-cup milk or yogurt

 Nuts

• One-third cup (small handful)

• One-tablespoon nut butter (size of both your thumbs)