CLIL
Title: YOU ARE WHAT YOU EAT
Class: 2nd class Scuola Media
Age: 12
Time: 5-8 hours
Content: healthy eating and active life
Language:
1. functions:
 order food at the restaurant;
 buy food;
 describe food;
 express preferences;
 give and follow directions to prepare a recipe or create a healthy menu;
 give advice and rules about healthy lifestyle;
 give reasons and classify food;
 compare healthy/un healthy food.
2. Grammar:
 how much/ how many;
 some/ any;
 a lot of/ a few (quantifiers);
 time expressions and adverbs of frequency;
 Comparatives and Superlatives;
 Imperatives;
 should/shouldn't.
3. Vocabulary:
 food and drinks;
 nutrients;
 ingredients;
 Cooking verbs and vocabulary;
 active life and sports.
Aims:
 explain that eating healthy makes you feel good;
 compare healthy to unheathly lifestyle and diets;
 create a full day healthy menu;
 Illustrate how healthy eating can make you feel good through a ten tips poster;
Materials:
 authentic material (menus, videos, posters) grids, quizzes, woksheets, flashcards, recipes,
internet sites.
1 Phase:
 Warm up: ss sit in a circle,( 6-8min)
1 Stage: ss say as many food items as they can;
2 Stage: ss are shown a video on the eatwell plate(Nutrition British You Tube Channel)
(15 min)
3 Stage: ss are diveded into 5 groups, one for each nutrients of the eatwellplate, they
Have to search as many food of their categories as possibile from 5 different boxes. 10
min(meat and Fish, carbohidrates and starchy food, fruit and vegetables, dairy food,
fats);
4 Stage: after the game, ss Have to stick their food on a triangle to complete an eatwell
plate. (10 min)
5 Stage: Ss compare their plate with the Nutrition poster ( 5 min)
6 Stage: Ss make a food pyramid according to daily portions needed per Day; 2 groups; 3
groups work on creating a grid to classify 8 different kinds of food (meat, Fish, dairy,
fruit, veggy,...(high spirits 2 as example) (35-40 min) use of di dictionary allowed.
7 Stage: ss learn to classify food according to adjectives to describe taste, shape, color,
texture. They can use a set of adjectives to complete the chart
Oval round red yellow sour bitter juicy crunchy chewy...
Food
Orange
Strawberry
Hamburger
Taste
Shape
Delicious
Salty/fatty
Triangular
Housework:
1 make a survey on your weekly eating habits
What do YOU
BREAKFAST
BREAK
usually Have
for...
MONDAY
Color
Orange
Texture
Juicy
Chewy
LUNCH
BREAK
DINNER
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
Here is the list of food they can choose from:
Breakfast: Milk, milk & chocholate/coffee, tea, juice, cappuccino, coffee, yoghurt, homemade
cake, croissants, biscuits, cereals, bread/toast/ rusks & Nutella/marmelade/ jam, fresh fruit.
Snack: fruit, crisps, sandwich/ciabatta/roll bread with ham/ cheese/salami/ Nutella/jam, cakes,
pizza, crackers, pop corn, pastries, chocolate bar, nuts, tea, juice, water, ice cream, energy drink,
soft drink(Coke, Fanta, Ice tea)
Lunch: pasta, rice, pulses, soup, meat, fish, vegetables, chips, fruit juice/ soft drink, sandwich,
bread, green salad, pizza, kebab.
Dinner: as lunch.
2. Make a survey on your life style
How often Always
Usually
Often
Sometimes Rarely
do you
Every day 4-5 Times 3 Times
Twiice a
Once a
in a week in a week week
week
Walk to
school
Ride a
bike
Play a
sport
Play
computer
games
Play active
computer
games
Watch tv
Tidy your
bedroom
Go for a
walk
Use social
networks
Help with
the
housework
Go to the
Never
Others
Go hiking
Go to the gym
Help with the housework
Use social networks
Go for a walk
Tidy your bedroom
games
Watch tv
Play Active computer
Play computer games
Play a sport
Ride a bike
Walk to school
Activities
gym
Dance
Go hiking
Others
Phase 2
1 stage: ss report their eating habits and lifestyle;
2 stage: teacher complete a chart with results;
25+...
20
15
10
5
0
at the end ss and teacher complete a diagramm with results to Point out good and bad habits,
then asks ss:
What’s your favourite meal of the Day?
What’s the most important meal in your family?
Do think your habits are healthy or unhealthy?
What can you do to get a healthy life style?
Phase 3
1 Stage: ss watch a video on Be Active, then complete a text with missing information(fill in,
match, multiple choice) from the video.
http://www.foodafactoflife.org.uk/attachments/f18c5b4b-d0f3-4d812bae87cb.ppt
http://www.foodafactoflife.org.uk/attachments/b664ed68-d28a-448b001dee19.ppt
2 Stage: ss compare their life style with the information from the video/ watch a video find out for
food (Nutrition british Channel on YOU tube)
http://www.foodafactoflife.org.uk/attachments/f18c5b4b-d0f3-4d812bae87cb.ppt
3 stage: ss watch a posters (food a fact of life site) on nutrients and compare with their habits
What are nutrients?
Food provides a range of different nutrients. Some nutrients provide energy, while others are
essential for growth and maintenance of the body.
Energy is provided by carbohydrate, protein and fat. Alcohol can also provide energy.
Carbohydrate
Function:
Provides energy for the body.
Sources:
Cereal and cereal products, potatoes, fruit and vegetables, sugar, preserves and confectionery.
Protein
Function:
Needed for growth and repair of the body.
Sources:
Meat, fish, eggs, dairy foods, cereal products, nuts and pulses.
Fat
Function:
Provides essential fatty acids, as well as energy. It also carries important fat soluble vitamins and is
important for their absorption.
Sources:
Meat and meat products, dairy products, oily fish, nuts, cakes, biscuits, crisps, chocolate, fats and
oils.
Vitamin B3 (Niacin)
Function:
Releases energy from food, and is important for the normal structure of the skin and body linings
and for the nervous system.
Sources:
Most foods, particularly meat.
Vitamin B2 (Riboflavin)
Function:
Releases energy from protein, carbohydrate and fat. It is also
involved in the transport and metabolism of iron in the body and is needed for the normal
structure and function of body linings and skin.
Sources:
Milk, eggs, rice, fortified breakfast cereals, liver and green vegetables.
Vitamin B6
Function:
Involved in the use of protein, and is important for transporting iron in the body.
Sources:
Beef, white fish, poultry, eggs, whole grains and some vegetables.
Vitamin A
Function:
Important for the normal structure and function of the skin and body linings e.g. in lungs; normal
growth and development; normal vision and for the immune system.
Sources:
Liver, whole milk, cheese, butter, margarine, carrots, dark green leafy vegetables and orange
coloured fruits, e.g. mango
and apricots.
Vitamin B1 (Thiamin)
Function:
Needed to release energy from carbohydrate. It is also involved in the nervous system and
the heart.
Sources:
Whole grains, nuts and meat (especially pork), fruit and vegetables and fortified breakfast cereals.
Folate / Folic acid
Function:
Essential for the formation of blood cells. It is also needed for the nervous system and specifically
for a developing embryo (pregnant women).
Sources:
Green leafy vegetables and fortified breakfast cereals.
Vitamin D
Function:
Important for absorbing calcium and phosphorus from foods, and for healthy bone structure.
Sources:
Oily fish, eggs, butter and meat. Most is obtained through the action of sunlight on the skin.
Vitamin B12
Function:
Important for the blood, nerves and helps to release energy from food.
Sources:
Milk, meat, fish, eggs, yeast extract and fortified breakfast cereals.
4 Stage: ss work out a poster with ten tips on how to Have a healthy life style
Phase 4
1 stage: ss Role play on authentic menus; they are divided in 3 groups: breakfast, lunch, tea time:
they Have to order the best meal on the menu (photocopies from Boston Tea party/ pub)
according to what they Have learnt about fats, proteins etc....
Home work
Ss Have to create and ideal menu and count nutrients;
teacher gives them a grid with fats, sugar...etc and they Have to count the right amount of each
nutrients per meal(breakfast, lunch, tea, DINNER time) use models in photocopies
2 Stage: ss make an ideal menu per group
Phase 5
1 stage: ss watch a video recipe, read a funny healthy recipe;
2 Stage: ss give instuctions, ingredients and quantities, they explain the procedure of their own
ideal healthy recipe.