Lesson plan Key Stage 3 Year 9 Lesson number: 3 Date: Time: 1 hour Lesson title: Tots to teens During this lesson the pupils will learn about the dietary needs of children and young people including the importance of energy balance. There is a practical focus on pasta and pasta sauces comparing types available commercially. Learning Learning objective To list and explain the dietary needs of children and young people. To investigate the relationship between physical activity and energy balance. To compare and evaluate different types of pasta (dried, and fresh) and pasta sauces (chilled, jar, long life). Learning outcomes All pupils will … Most pupils should … Some pupils could … All pupils will … Most pupils should … Some pupils could … All pupils will … Most pupils should … Some pupils could … To calculate the cost of readymade and homemade pasta sauce. All pupils will … Most pupils should … Some pupils could … list the dietary needs of children and young people. list and explain the dietary needs of children and young people. explain the specific dietary needs of children and young people giving reasons for variation with age. investigate the relationship between physical activity and energy balance. investigate and explain the relationship between physical activity and energy balance. explain the relationship between physical activity and energy balance it the consequences of imbalance. compare and evaluate different types of pasta (dried, and fresh) and pasta sauces (chilled, jar, long life). compare and evaluate different types of pasta (dried, and fresh), pasta sauces (chilled, jar, long life) and summarise the results. compare and evaluate a wide range of different types of pasta (dried, and fresh) and pasta sauces (chilled, jar, long life) and summarise the results. calculate the cost of readymade and homemade pasta sauce. calculate the cost of readymade and homemade pasta sauce and compare the advantages and disadvantages of each. calculate the cost of readymade and homemade pasta sauce and make a detailed comparison. © British Nutrition Foundation 2014 www.foodafactoflife.org.uk Teaching and learning activities Time Activity Resources and equipment Introduction Register. Review learning objectives for the lesson. 5 Starter True or false? Using true/false cards (or your own system of choice) the pupils must show you the answer to a series of questions. Main activity 1 Explain to the pupils they will be learning about the dietary needs of children and young people. Show the pupils the selected slides from the presentation. Look at a selection of planned daily menus for your selected age group. Ask the pupils to evaluate and comment on the balance and make suggestions for improvement and/or modification. If time allows use Explore Food or another nutrition analysis programme to complete a diet analysis. 20 40 Main activity 2 What is energy balance? Ask the pupils: Where do we get energy from? Why do we need energy? Why do some groups of the population have higher energy needs than others? What do we mean by the term energy balance? Why is it important to maintain energy balance? Energy presentation Activity cards What foods provide us with energy? Review different sources; you may wish to have sample portion sizes or use the food cards which give average portion size. Food cards Focus on pasta. Discuss the different types of pasta, including wholemeal. Samples 55 Explore food or similar Give the pupils a selection of cards showing different activities. Ask them to order the activities from high to low showing the energy expenditure. 50 PPT presentation What types of sauces are often served with pasta? Why are tomato based sauces popular? Why choose a tomato based sauce rather than a creamy cheese sauce? What ingredients are used to make a tomato based sauce? Compare the following on each of the sauces (e.g. fresh chilled, jar, long life, homemade). Ingredients used; Nutrition profile; Cost. If time and resources are available you may wish to include a sensory evaluation of the sauces. Samples or ingredients labels Explain to the pupils they will be making a pasta/sauce dish the following week (penne fiorentina). Go over the recipe and options for modification. Plenary What do you know now that you did not know at the start of the lesson? Recipe © British Nutrition Foundation 2014 www.foodafactoflife.org.uk Literacy and numeracy Starter: Require pupils to: Main activities: Requires pupils to: Plenary: Requires pupils to: Literacy use Standard English confidently in a range of formal and informal contexts, including classroom discussion. develop efficient reading and focus on the important features of a text. Numeracy use units of measurement. interpret appropriate tables, charts, and diagrams. use Standard English confidently in their own writing and speech. Homework Write up the results from the sauce comparison test. Explain the benefits and disadvantages of each types of sauce. © British Nutrition Foundation 2014 www.foodafactoflife.org.uk