Nutritional Needs: Preschool to School-Age

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  • Lesson Identification and TEKS Addressed

    Cluster : Human Services

    Course : Child Development

  • TEKS Student Expectations

    • (5) The student analyzes the growth and development of preschool children of diverse backgrounds, including those with special needs. The student is expected to:
      • (E) work independently and collaboratively to prepare snacks or meals to meet nutritional guidelines such as caloric requirements, proteins, lipids, carbohydrates and portion control
    • (6) The student analyzes the growth and development of school-age children of diverse backgrounds, including those with special needs. The student is expected to:
      • (F) work independently or collaboratively to create nutritious snacks or meals appropriate for school-age children to prepare, including considerations such as caloric requirements, proteins, lipids, carbohydrates and portion control
  • Basic Direct Teach Lesson

    Instructional Objectives

    Students will:

    • recognize the nutritional guidelines for preschool and school-age children
    • create nutritious snack or meals appropriate for preschool and school-age children
    • analyze the correlation between proper nutrition and the growth and development of children
    • present their snack or meal to the class
  • Rationale

    The growth and development of preschool and school-age children varies significantly between children during this period. Some children will develop slower than others and some will grow quickly. Generally, children tend to grow in height more than weight during this period. Height is normally not affected by environmental factors, but on the other hand, weight is associated with nutritional habits and activity levels influenced by the child’s surroundings. As a future employee in the field of Child Development, it is important to understand the growth and development concepts of preschool and school-age children.

  • Duration of Lesson

    Four 45 minute class periods

  • Word Wall

    Malnutrition: Lack of proper nutrition, caused by not having enough to eat, not eating enough of the right things, or being unable to use the food that one does eat

    Nutrition: The process of providing or obtaining the food necessary for health and growth

    Obese: An abnormal accumulation of body fat, usually 20% or more over an individual’s ideal body weight

    Portion control: It is understanding how much a serving size of food is and how many calories or how much food energy a serving contains

    Protein Food Group: All foods made from meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts and seeds

  • Materials/Specialized Equipment Needed

    Equipment:

    • computer with Internet for multimedia presentations (be sure to follow district guidelines)
    • computers/laptops with printer capability
    • presenter/remote
    • reserve computer lab, if needed

    Supplies:

    • baseball
    • bowl filled with various fruits and vegetables
    • computer mouse
    • deck of cards
    • four checkers
    • golf ball
    • empty containers of nutritious children’s food and snacks
      • bottled water
      • dried fruit
      • healthy dry cereal boxes
      • juice boxes
      • raisins
      • yogurt containers
    • kitchen equipment (to be determined by the students selection of various children’s recipes)
    • music CD
    • paper plates
    • plastic cup, plate (small 7-inch) plate and silverware (child size)
    • play food (may be purchased for a minimal cost)
    • purchased food for foods lab (actual food to be determined by the students selection of various children’s recipes)
    • six dice
    • small soft drink lid

    —-

    • Prepare the necessary paperwork required by your school district/campus to secure funding for foods lab.
    • Place the items on a table in front of the room. Items include:
      • a computer mouse
      • a deck of cards
      • a golf ball
      • a music CD
      • a small (7-inch) plate
      • a small soft drink lid
      • four checkers
      • play food
      • six dice

    Other appropriate lessons

    Food Safety and Sanitation Guidelines – Lifetime Nutrition and Wellness
    Lifetime Nutrition and Wellness
    http://cte.sfasu.edu/lesson-plans/food-safety-and-sanitation-guidelines-lifetime-nutrition-and-wellness/

    Nutrition for the Life Cycle: Pregnancy to Adulthood
    Lifetime Nutrition and Wellness
    http://cte.sfasu.edu/lesson-plans/nutrition-for-the-life-cycle-pregnancy-to-adulthood/

    Successful Lab Management
    Lifetime Nutrition and Wellness
    http://cte.sfasu.edu/lesson-plans/successful-lab-management-guidelines/

    • copies of all handouts (see All Lesson Attachments tab)
  • Anticipatory Set

    Prior to class:

    Become familiar with PowerPoint™, handouts and activities.

    Display as many of the lesson-related materials (see Materials or Specialized Equipment Needed) as you have available on a table in front of the room.

    Become familiar with http://www.nourishinteractive.com/kids/healthy-games/6-kevins-build-a-meal-game-balanced-meals

    Before class begins:

    Begin the class with the following questions and have students share their responses:

    • What is portion control?
    • What is a serving size for a preschool to school-age child?
    • How has the “super-size” generation led to the obesity epidemic?
    • How can we steer our preschool and school-age children away from the idea that “bigger is always better”?
    • How can a child be obese and suffer from malnutrition?
    • What do the following items represent? (serving sizes for children’s food portions)
      • a computer mouse
      • a deck of cards
      • a golf ball
      • a music CD
      • a small (7-inch) plate
      • a small soft drink lid
      • a golf ball
      • a computer mouse
      • four checkers
      • six dice
    • We are going to learn in our lesson the correct portion size for preschool to school-age children and why it is important to control the number of calories a child consumes daily.
  • Direct Instruction with Special Education Modifications/Accommodations

    Introduce lesson objectives, terms, and definitions.

    Introduce slide presentation Nutritional Needs: Preschool to School-Age (see All Lesson Attachments tab).

    Distribute the graphic organizer Note-taking Nutritional Needs: Preschool to School-Age (see All Lesson Attachments tab). Inform students that they will be expected to take notes and participate in discussions while viewing the slide presentation. (Key) Note-taking Nutritional Needs: Preschool to School-Age (see All Lesson Attachments tab) has been provided for you to check students’ notes.

    Allow time for classroom discussion.

    View slideshow: Essential Nutrients for Kids A to Z
    http://www.webmd.com/parenting/child-nutrition-11/slideshow-essential-nutrients

    Distribute the handout A – Z Essential Nutrients for Preschool to School-Age Children (see All Lesson Attachments tab). Students will complete the handout as they view the slideshow. (Key) A – Z Essential Nutrients for Preschool to School-Age Children (see All Lesson Attachments tab) has been provided for you to check students’ answers.

    Allow time for classroom discussion.

    Video included in the slide presentation:

    • Kids Rock Nutrition In The Kitchen
      Are you ready to have some fun in the kitchen? Teaching kids to cook is a great way for everyone to learn about different foods and how nutritious they are. Watch a chef and registered dietitian show children how easy it is to make chicken or fish veggie packets and yogurt parfaits.
      https://youtu.be/YRylRNVxPj4

    Individualized Education Plan (IEP) for all special education students must be followed. Examples of accommodations may include, but are not limited to:

    • checking for understanding
    • providing a copy of the slide presentation provided
    • allowing students to make illustrations instead of writing out information

  • Guided Practice with Special Education Modifications/Accommodations

    Students will play and interactive game “Build a Meal Game for Kids” to determine the portion size and caloric needs of preschool and school-age children by visiting:
    http://www.nourishinteractive.com/kids/healthy-games/6-kevins-build-a-meal-game-balanced-meals

    Students will be able to select the age, gender and activity level of a preschool or school-age child. They will be given an empty calorie bar with a goal number of calories, and an empty plate for breakfast, lunch and dinner.

    Students will be able to print the results of their meal planning for the preschool or school-age child.

    Why is it important to keep the child’s age and activity level in mind when planning their food intake?

    Individualized Education Plan (IEP) for all special education students must be followed. Examples of accommodations may include, but are not limited to:

    • highlighting materials for emphasis
    • participating in a small group/classroom

  • Independent Practice/Laboratory Experience with Special Education Modifications/Accommodations

    Scenario: You will be working at a day care center and one of your job duties includes planning nutritious meals and snacks for the children.

    Distribute Nutritional Foods for Preschool and School-Age Children Project (see All Lesson Attachments tab) and inform students of upcoming project.

    Distribute Rubric for Nutritional Foods for Preschool and School-Age Children Project (see All Lesson Attachments tab) so that students are aware of the assessment procedures.

    Review sanitation and food safety rules with the students. Distribute Sanitation and Food Safety Rules (see All Lesson Attachments tab) handout.

    Allow time for classroom discussion.

    Students will:

    After the lab:

    Students will write a report that includes:

    • nutritional value of each item used in preparing the snack as proof that caloric requirements met the needs of the specified age of child
    • provide four tips for healthy snacks or foods for preschool and school-age children
    • recipe used in project and rationale for it’s selection
    • shopping list
    • verification that the portion size was in accordance to the guidelines for the specified age of child

    Individualized Education Plan (IEP) for all special education students must be followed. Examples of accommodations may include, but are not limited to:

    • providing a peer to read materials
    • providing study aids/manipulatives
    • providing frequent feedback

  • Lesson Closure

    Review terms, definitions and objectives.

    Each group will present their snack or meal. They will discuss the nutritional value of the food item, food source, caloric value, portion size and provide four tips for healthy snacks or foods for preschool and school-age children.

    All food items will be set up on a table and everyone will have an opportunity to sample each other’s food creations.

    Note to teacher: Students may compile all their recipes for a Children’s Cookbook along with nutritional facts, tips for getting children to eat well and the importance of portion control.

  • Summative/End of Lesson Assessment with Special Education Modifications/Accommodations

    Students will be assessed by Rubric for Nutritional Foods for Preschool and School-Age Children Project (see All Lesson Attachments tab).

    Individualized Education Plan (IEP) for all special education students must be followed. Examples of accommodations may include, but are not limited to:

    • allowing extended time for writing assignments
    • providing more time for practice of certain tasks

  • References/Resources

    Images:

    • Microsoft Clip Art: Used with permission from Microsoft™.
    • Photos obtained through a license with Shutterstock™.
    • United States Department of Agriculture.

    Publications:

    Textbook:

    • Decker, C. (2011). Child development early stages through age 12. (7th ed.). Tinley Park: Goodheart-Willcox Company, Inc.

    Websites:

    • Choosemyplate.gov
      Anyone eating on the run or at restaurants has probably noticed that food portions have gotten larger. Some portions are called “super-size,” while others have simply grown in size and provide enough food for at least two people. With this growth have come increases in waistlines and body weight.
      http://www.choosemyplate.gov/supertracker-tools/portion-distortion.html
    • Let’s Move: America’s Move to Raise a Healthier Generation of Kids
      Let’s Move! is dedicated to solving the problem of childhood obesity within a generation so that every child born today—grows up healthy. Provides corresponding activities for each step.
      http://www.letsmove.gov/kids
    • Nutrition Education of Texas
      Teaching Nutrition: Background information about nutrition, nutrients, and healthy eating habits. Topics include nutrients, food safety, selecting a balanced diet, nutritional needs during the lifecycle, nutrition and health. For additional information, visit:
      http://netx.squaremeals.org/teaching_nutrition.html

    YouTube™:

    • Kids Rock Nutrition In The Kitchen
      Are you ready to have some fun in the kitchen? Teaching kids to cook is a great way for everyone to learn about different foods and how nutritious they are. Watch a chef and registered dietitian show children how easy it is to make chicken or fish veggie packets and yogurt parfaits.
      https://youtu.be/YRylRNVxPj4
  • Additional Required Components

    English Language Proficiency Standards (ELPS) Strategies

    • Make sure students understand the vocabulary (word wall) before moving forward with this lesson. They are to make flash cards using an index card with the word on one side of the card and the definition on the other side. It is important for all students; especially ELL’s to have a firm foundation before moving forward. This is key to them following the entire lesson. The use of a personal dictionary would be helpful.
  • College and Career Readiness Connection

    AchieveTexas Career Cluster Crosswalks

    The Career Cluster Crosswalks housed on the AchieveTexas website http://www.achievetexas.org/index.html provide Texas teachers with a direct connection between their CTE course TEKS and the College and Career Readiness Standards (CCRS). Language Arts, Mathematics, Science, Social Studies, and Cross-Disciplinary integration are the focus of the CCRS. These college and career readiness standards are essential in the planning and delivery of CTE lessons. The extent to which the integration occurs is determined by the methods and strategies utilized by each teacher.

    Career Cluster Crosswalks for Education and Training, Hospitality and Tourism, and Human Services Career Clusters can be found at:
    http://www.achievetexas.org/Career%20Cluster%20Crosswalks.htm

  • Other Essential Lesson Components

    Enrichment activity

    • Students will create a three-day menu for a preschool child and a school-age child using the information from MyPlate.gov

    TEDx Talk:

    TED is a nonprofit organization devoted to spreading ideas, usually in the form of short, powerful talks (18 minutes or fewer).

    TEDx is a program of local, self-organized events that bring people together to share a TED-like experience. At a TEDx event, TEDTalks videos and live speakers combine to spark deep discussion and connection in a small group. These local, self-organized events are branded TEDx, where x = independently organized TED event.

    TED-Ed’s commitment to creating lessons worth sharing is an extension of TED’s mission of spreading great ideas. This allows users to take any useful educational video, not just TED’s, and easily create a customized lesson around the video.

    The video below is related to the lesson. Allow students to view the video, and lead a discussion concerning the TED Talk.

    Jamie Oliver: Teach every child about food
    Sharing powerful stories from his anti-obesity project in Huntington, W. Va., TED Prize winner Jamie Oliver makes the case for an all-out assault on our ignorance of food.
    http://www.ted.com/talks/jamie_oliver

  • Family/Community Connection

    • Contact possible guest speaker related to the role of the school environment on growth and development in addition to the area of care and protection of the school-age child.
  • CTSO connection

    Family, Career, Community Leaders of America (FCCLA)

    http://www.texasfccla.org/

    FCCLA Family First Project – http://www.fcclainc.org/content/families-first/

    The FCCLA Families First national peer education program through which youth gain a better understanding of how families work and learn skills to become strong family members. Its goals are to: help youth become strong family members and leaders for today and tomorrow and strengthen the family as the basic unit of society. To help members focus their projects, Families First offers five units. Members may complete projects in one or several units. There is no particular order to them; although, “Families Today” might be a good place to start. It covers topics that provide a general overview of families and related issues:
    Families Today: Understand and celebrate families
    You-Me-Us: Strengthen family relationships
    Meet the Challenge: Overcome obstacles together
    Balancing Family and Career: Manage multiple responsibilities
    Parent Practice: Learn to nurture children.

  • Service Learning Projects

    Successful service learning project ideas originate from student concerns and needs. Allow students to brainstorm about service projects pertaining to lesson. For additional information on service learning see
    http://www.nylc.org/

    • Volunteer in your community at a Women, Infants and Children Center. Locate one in your community at http://txhealth.ziplocator.com/
      For more than 30 years, the Women, Infants and Children (WIC) nutrition program has helped pregnant women, new mothers and young children eat well, learn about nutrition and stay healthy. WIC provides services to pregnant, postpartum and breastfeeding women, as well as children under the age of 5. Distribute information about children and nutrition. Demonstrate preparing healthy foods and snacks for children.

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