HEADING 1 - TW Cen MT Condensed (18 Pt) s4

Math-in-CTE Lesson Plan Template

Lesson Title: Fat, Sugar and Salt Nutritional Board Lesson # Author(s): Phone Number(s): E-mail Address(es): Karen Nielsen 435-628-2462 x 103 [email protected] Jaelyn Wallace 435-628-2462 x 105 [email protected] Occupational Area: Foods I

CTE Concept(s): Fat, Sugar and Salt

Math Concepts: Conversions from different units of measure, fractions, percentages.

Lesson Objective: Awareness of fat, sugar and salt in manufactured and commercially prepared foods. This lesson has be adapted and altered from information presented in a June CTE conference.

Supplies Needed:  Poster board

 5 empty food packages (ex. If it is a frozen pizza they bring in the whole pizza box - instruct students to not bring in the food just the package and only 1 can be from a “junk food” item – water is not allowed as a food label)

 3-4 boxes sugar cubes

 glue sticks

 White liquid glue

 scissors

 5 sheets of yellow foam (best to get the stickey backed sheets), container of salt

 2”x3” ziploc craft bags (you can buy these at the craft store along with foam sheets)  Calculators

THE "7 ELEMENTS" TEACHER NOTES (and answer key) 1. Introduce the CTE lesson. *I have found that cutting the foam squares ahead of time helps expedite this activity (usually 1/2” x 1/2” squares). Prep before this lesson: Each student will need to have their individual information from MyPyramid.gov and have it in hand. Have students write down what they ate yesterday – identifying the commercially prepared items. Do you know the amount of fat, sugar and salt that you ate? Why would/should know that We are going to do an activity that makes you aware of your individual eating patterns and how they line up with the guidelines from MyPyramid.gov. Specifically sugars (simple carbohydrates), salts (sodium), and fats. We will also be looking at choices we make in discretionary calories as it relates to overall health, weight and MyPyramid.gov.

2. Assess students’ math awareness as it relates to the CTE lesson. Students will be doing percentages and conversions. Drawing on prior knowledge (from previous math classes) of percentages and decimals and applying it to everyday situations..

3. Work through the math example embedded in the CTE lesson. See “Fat, Sugar, & Salt Nutritional Board Benchmark Assessment” worksheet attached. Detailed instructions at the bottom of this Example: worksheet. To find the percentage divide 5 by 60 or “Finding a percentage of two numbers is very simple. Remember you just move the decimal to the left two places and then multiple – so 5% of 60 means you move the decimal to the left two places – it becomes .05 and then multiple it by 60 and you get 3.”

4. Work through related, contextual math-in-CTE examples. This lesson converts and emphasizes an awareness of “Fats, Sugars and Salts” from our everyday foods. Transferring information into concrete measurements used in everyday “kitchen math”.

5. Work through traditional math examples. See #3.

6. Students demonstrate their understanding. Using the poster board, the empty food packages, sugar cubes,

glue sticks and liquid glue, scissors, yellow foam and Ziploc bags

Students will create their board. 7. Formal assessment. This is just as simple as what it should be. Keep in mind this is everyday math (don’t over complicate this). This activity will provide The worksheet “Fat, Sugar and Salt …) is the grading tool used for the many “ah ha” moments.. formal assessment of the board.

NOTES: This lesson is approximately 3 hours and will take 2 block classes or 3- 45 minute classes.