Physical Education

     Daniel Boone School     6710 N. Washtenaw      Chicago, IL 60645      (773) 534-2160 ph.      (773) 534-2190 fx.      [Email]

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LESSON PLAN: NUTRITION
GRADE 5 - 8
  ANNUAL CURRICULUM
Warm Up
Locomotor Movement (K-4)
Kindergarten
Grade 1
Grade 2
Grade 3
Grade 4
Grade 5
Grade 6
Grade 7
Grade 8
Lesson Plan Outline

UNITS
• Unit 1 - Fitness (5th - 8th)
• Unit 2 - Floor-Hockey (5th - 8th)
• Unit 3 - Nutrition (5th - 8th)
• Unit 4 - Volleyball (5th - 8th)
• Unit 5 - Buzkashi (5th - 8th)

LESSONS: NUTRITION
Lesson 1
Lesson 2
Lesson 3
Lesson 4
Lesson 5

Unit: Nutrition Time: 60 min Style: Mass-task, guided discover, collarbotion
Lesson: 3 Station: Gymnasium IEP: Special accomodation is made for students with special needs.  
Equipment: Laptop, projector, grease board, marker, power point, and other equipment to teach nutrition.

PERFORMANCE OBJECTIVE

Biological Psychological Social
The student will be able to (TSWBAT) move appropriately in the warm up in order to have a proper warm up that raises the heart rate, prepares the body for activity, and prevents injury.

TSWBAT feel an increased level of well-being due to increased level of physical activity.

TSWBAT run and move in coordination with a group of students and line up quickly to accomplish the task at hand.

TSWBAT to acquire a wide range of fitness, strength exercises, stretches, and poses that will enhance the students perspective on fitness and wellness over all.

TSWBAT increase their heart rate and keep it elevated for a prolonged time during the fitness workout.

TSWBAT to follow new exercises and become familiar with physical challenges to prepare them for future pursuits in fitness that will provide a strong foundation to who to keep themselves healthy throughout life.

TSWBAT know, understand, and apply the concept of social responsibility by grading themselves after the lesson.

TSWBAT know, understand, and apply the concept of student expectations and Boone 5 throughout every situation in the gymnasium.

TSWBAT feel enjoyment by being more successful due to an increased level of personal involvement through their grading, as it enhances self-efficacy in regards to learning.

TSWBAT feel enjoyment through increased level of success through their personal involvement in their homework, which enhances their knowledge in their own health.

TSWBAT feel that they are in control of their behavior by giving a grade of themselves at the end of the class. (1, 2, or 3)

TSWBAT reduce stress with physical activity, since increased physical activity increases blood circulation, which helps removal of glucocorticoids (a hormone that induce stress.)

TSWBAT learn how to read the Nutrtional Fact Label and understand the purpose of the major components of the nutritional fact label such as calories, serving size, carbohydrates, fats, and protein.

TSWBAT learn that nutrition is as important as sleep, exercise, and hydration.

TSWBAT apply their knowledge in nutrition to Nutritional Fact Labels that they brought to class by comparing a healty food choice with an unhealthy food choice.

TSWVAT learn how to ask the right questions in regards to their diet when comparing the nutritional fact labels with a partner.

TSWBAT feels that they belong in the class as much as everyone else by have equal expectations for everyone.

TSWBAT learn how to receive constructive criticism in regards to enhance their skill and ability as a player and leader, which enhances team work.

TSWBAT feel enjoyment and success through increased participation in all class and group activities.

TSWBAT feel an increased level of well-being due to increased level of physical activity in groups.

TSWBAT promote teamwork and success among his or hers classmate through positive feedback and positive interaction that does not display any negative (i.e., hurtful) behavior.

Lesson Objective Organization Cues
I. Fitness Workout (20 min) Teacher directed, collaborative, circuit, or student directed on personal spots, general space, or outside. Do your best.
Smile.
II. Nutrition (15 min)
1. Nutritional Fact Label
2. Serving Size
3. Calories
4. Fat (Polyunsaturated, monounsaturated, saturated, trans fats)
5. Carbohydrates (sugars & fibers)
6. Protein
7. Minerals
8. Vitamins
On spots on the floor.


How to read the nutritional fact label.

III. Partner assignment: Compare nutritional fact labels(10 min)
Compare the healthy vs. unhealthy nutritional fact label that you brought with a partner in the class and compare your healthy with your partners healthy choice.
Personal Spots What food choice the healthy or the unhealthy has more calories?

What food choice the healthy or the unhealthy has larger serving size?

What kind of fats does the healthy food choice and the unhealthy food choice have?

What kind of carbohydrates does the healthy food choice and the unhealthy food choice have?

What minerals does the healthy food choice and the unhealthy food choice have?

What vitamins does the healthy food choice and the unhealthy food choice have?

What makes the healthy food choice healthy?

What makes the unhealthy food choice unhealthy?

Could the healthy food choice be unhealthy? How?
IV. Stretch & Self-Assessment (5 min) Personal Spots  1, 2, 3.