A Healthy Cookbook: A Read4Health Lesson Plan

Read4Health RMC Health's picture
Content Area(s):  
Grade Level(s):  
Grade Level Expectations:  
Comprehensive Health and Physical Education › First Grade › Eating a variety of foods from the different food groups is vital to promote good health
Reading, Writing, and Communicating › First Grade › Implement the writing process successfully to plan, revise, and edit written work
Lesson Plan Details
Duration: 
2-3 class periods
Essential Question: 

What are some healthy alternatives for snacks?

Why is it important to have healthy options available to you?

Learning Objectives/Student Outcomes: 

Students will understand

  • that healthy food and beverage choices exist and provide for a variety of choices that can lower the risks of obesity and disease.
  •  that reading and writing purposes change depending on the context and communication intent. 

Students will know

  • healthy food options in each of the major food groups.
  • the process of producing a piece of writing.

Students will be able to:

  • identify healthy food alternatives in a variety of situations.
  • with guidance, produce a piece of informative/informational text.
Key Topics: 

Decision-making

Personal Wellness

Writing Purpose

Writing to convey information

Preparation: 

Prior to instruction, the teacher needs to obtain the literature selections associated with this lesson, "The Vegetable We Eat" by Gail Gibons, and "Eat Lots of Colors" byHelen Marstiller. 

The teacher should determine the means by which students will obtain recipes from home.  (Format, specific type of recipes etc.)

The teacher should determine how the cookbook will be compiled and plan accordingly.  Some suggestions could be each student has a page on which he or she has written the recipe, then all are bound in one book, electronic data processing then binding, electronic display etc.

Learning Experiences and Activities: 

In this lesson, the teacher will request that the students gather healthy recipes from home.

Start by using the identified books as a foundation for identifying healthy recipies.  "The Vegetable We Eat" by Gail Gibons, and "Eat Lots of Colors" byHelen Marstiller.

The students will be re-writing the recipe onto an individual sheet, or presenting it in digital format so the recipes can be combined to make a classroom cookbook.

As part of the activity, and by using the resources associated with the lesson as well as what they have learned, each student should make an approximation of the nutritional value of the recipe.  

The teacher should assist with proper formatting of the recipe as well as the editing process.

The teacher should make arrangements for binding the cookbook and getting the students a copy, or for allowing for access to the digital copy.

As an extension, the class can have a tasting party where each student brings in the recipe she/he brought for the other class members to try.  This could be done as a culminating activity. 

Assessment: 

Assessment can be made on the work and accuracy of the nutritional value of the recipe as well as the finished writing project.

 

 


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Colorado 21st Century Skills
Critical Thinking and Reasoning: 
B. Plan and manage activities to develop a solution or complete a project
Collaboration: 
A. Interact, collaborate, and publish with peers, experts, or others employing a variety of digital environments and media
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