Healthy Eating Menu Plan – ISM Cafeteria

Design a 2-3 day healthy eating menu for a teenager your age, gender and activity level (30 -60 minutes a day). Use food/meals only found in the ISM cafeteria.

Requirements

The plan must include a breakfast, lunch, dinner and 2 snacks per day.

List details of what a meal contains including serving sizes (Chicken teriyaki -3 oz chicken, 1 cup mixed vegetables, 1 cup of rice)

Use the Food pyramid as a guide for age, gender and activity level (30 -60 minutes a day) and show the correct recommended amount from each group for you on the menu also. (Grains – 8oz, dairy – 3cups, fruit – 2 cups etc...)

Use a wide variety of foods. (Different meals everyday)

List healthy options not high fat or high sugar items.

Colorful /appealing for your teenage audience.

Good use of IT skills.

** 2 class periods will be given to complete this task. Remember to check out all the options available in the cafeteria in the morning, snack time and lunch time.

Healthy Eating Menu Rubric

Standard 3 Students will understand that practicing health-enhancing

behaviors can avoid or reduce health risks.

LevelExemplary

7 6Proficient

5 4 Developing

3 2Emerging

1

Knowledge and Understanding(Healthy choices)

M.W3.1 demonstrate healthy practices and behaviors that will maintain or improve the health of self and others

6. 7. The student correctly

identified excellent healthy foods choices for every meal and snack with a great variety in colors and foods.

8. The student correctly identified good healthy foods choices for most of the meals with good variety in colors and foods.

9. The student correctly identified some healthy foods choices for 3 or more meals and some variety in colors and foods.

The student did not correctly identify any healthy foods choices for any meal or snack.

Transfer of Knowledge(Explanation / Interpretation)

M.W3.2 demonstrate behaviors that avoid or reduce health risks to self and others

10.   The student accurately described all the serving sizes and correct food groups.The student created an extremely well balanced menu plan according to their recommended My Pyramid information.

The student described a good amount of correct serving sizes and correct food groups.The student created a good well-balanced menu plan according to their recommended My Pyramid information.

11.The student described some correct serving sizes and correct food groups.The student created a somewhat well balanced menu plan according to their recommended My Pyramid information.

Student did not describe the serving sizes or correct food groups.The student did not create a well-balanced menu plan according to their recommended My Pyramid information.

Communication

Creative (Use of graphics and IT skills)

The student was able to create an attractive well-designed menu using IT skills. Excellent use of graphics.

The student was able to create a well-presented menu with some IT skills. Good use of graphics.

The student was able to create a simple menu with some graphics.

12. The student was not able to create a menu and could not use IT skills.

Transfer of Knowledge

(Variety of choices)

The student was open to other diet choices by showing a wide range of food types (ie. Vegetarianism, food restrictions, religion)

The student was open to other diet choices by showing at least three examples of different food types (ie. Vegetarianism, food restrictions, religion)

The student was open to other diet choices by showing at least two food types (ie. Vegetarianism, food restrictions, religion)

The student was not open to other diet choices.

Teacher Comments

TOTAL Grade =__________