Cody Parr

Luke Pauly

Lesson Plan

Title: Fractions and Food Groups

Topic: Math: Product- Number Operations; Process- Connections

Science: Product- Food Groups; Process- Classifying

Student Level: 5th

Objective: Students will demonstrate their knowledge of food groups and fractions by categorizing food they are given into food groups, comparing the number of servings they have to the number of servings the recommended by the FDA, rearranging those numbers into fractions and decimals, and finally explaining to the class how they came up with their answer.

Materials: Cutouts of foods from the various food groups; poster board of food guide pyramid; overhead projector or chalkboard.

Prerequisite Skills: Knowledge of the food groups; Prior knowledge and usage of division, fractions, and decimals.

Time Required: 25 minutes

Introduction: Morning Stretch; Question some of the students about what they had for breakfast and what they're going to have for lunch; Question some of the athletes if they change their diet on days that they have games or during their sport's season.

Review: * Go over food guide pyramid on poster board

• Review food groups and servings
• Review fractions and what they stand for
• Review how to transform a fraction into a decimal
• Review what places stand for after the decimal

Strategies: *Pass out assorted cutout foods to each of the tables

• Explain to class that hey are to classify the foods into their appropriate food groups.
• Next they are to discuss at their tables how many servings they have of each food group and put that number into a fraction with the total number of servings they are to eat each day.
• Circulate around the groups monitoring progress and cooperation
• A student will then be assigned to come up to the board and transfer the fraction into a decimal.

Conclusion: * Question students as to why we need to eat a healthy diet.

• Question how many of them try to eat a healthy diet each day
• Challenge students to keep track of what they eat for a week, and have them chart their eating habits.

Evaluation: *Teacher observation of students working together at their tables as a team dividing foods and putting them into fractions; A student or students from each table must demonstrate their group's results on the board by showing the fraction they came up with and demonstrating how to turn that fraction into a decimal.

Extension: Have a professional nutritionist or athlete come in and talk to the class about the food groups and eating a healthy diet. Have the students do calorie counting and then put those numbers into a fraction with the total recommended calories.

Resources: Health textbook, Mathematics textbook, Food Pyramid guide