Designing Better Nutrition
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DESIGNING BETTER NUTRITION 12 TH GRADE IN TERDISCIPLINARY UNIT FOR ENGLISH, ECON, AND CTE DESIGN
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This interdisciplinary visual design project brings together topics from government, English, health and digital design for real world analysis. Students study the effects of food choices on personal health, the environment, the economy and the influence of marketing and packaging on those choices. Students learn that what they eat not only affects their health, but the health of the world. Partners from the design and health care field coach students as they develop and design their food package.
Transcript of Designing Better Nutrition
DESIGNIN
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NUTRIT
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DID YOU KNOW?Teen Health Statistics• Every day 1 out of 10 American’s go to
McDonalds. Every month 9 out of 10 American children visit one.
• In 1970 Americans spent $6 billion on fast food. In 2006 American spent $142 billion.
• 1 out of 3 children born in year 2000 develop diabetes.
• In 2010, more than 1/3 of children and adolescents were overweight or obese
LUNCH SURVEY
• Put a ✔ next to each of the following factors you considered when you decided what to eat at lunch
☐ It was fast or easy☐ It was what I usually eat☐ It was nutritious☐ It tasted good.☐ It was fast or easy☐ It was a good price☐ It was in season☐ My friends liked it☐ I didn’t have any choice in what I ate☐ Other factor
GOALS OF UNIT
Interdisciplinary health unit where students learn:
• Social, environmental, political, health awareness issues
How do we do that?• Marketing and economics of food production &
industry• Healthy eating information• Read and understand nutritional ingredients• Create a culminating design project: Packaging
design for healthy breakfast food.
SEQUENCE: ECONOMICS
Economics Class• Capitalist system
- Efficiency (quantity + speed)- Profit motive (money rules/money saving techniques)
- Outcomes (opportunity costs)
• Human rights issues exploration- Is access to quality food a right?- Treatment of workers (teenagers & illegal immigrants)
- Right to own life and water (Monsanto/GMOs)
SEQUENCE: ECONOMICS
Economics Class• Who is to blame? (consumer, marketing,
corporation, government regulation, system)
- Trial held to see who is blamed the most
• Solutions (connect to CTE class Food Rules)
SEQUENCE: ENGLISH
English Class• Read Fast Food: Who is to Blame? Unit
• Discuss articles
• Write an argument essay on Who is to Blame?
SEQUENCE: DESIGN
CTE Design Class• Assess prior knowledge of nutrition
and health with warm-up questions① How many times a week do you eat fast
food?
② How many glasses of water do you drink a day?
③ What is the average sugar recommendation for one day?
④ What is BMI?
⑤ Do you exercise? How many times a week? For how long?
SEQUENCE: DESIGN
CTE Design Class• Food Inc. and Fork Over Knives
documentaries & discussion• Food Rules (reading aloud &
discussion)• Food log and evaluation• Healthy Potluck• Design packaging for healthy
breakfast food solo or with a partner
READINGS & RESOURCES
• English Workbook articles on debates about food portion in fast foods
• Food Rules, by Michael Pollan• Omnivore’s Dilemma, by Michael
Pollan• Chew on This, by Charles Wilson
WATCH DOCUMENTARIES
• Food Inc.
- Study guide available online• Forks Over Knives
STUDENTS READ FOOD RULES ALOUD
• In-class reading and discussion of the entertaining and easy-to-understand Food Rules
• Students decide what foods to prepare for a healthy potluck
TRACKING THE INTAKE
• Students keep a daily food log for 5 days
• Website research into caloric intake and exercise
- choosemyplate.gov
• Students input 3 days of food log and exercise
• Students learn how their diet measures up
CHOOSEMYPLATE.GOV
Click on SuperTracker to input food
SUPERTRACKER.USDA.GOV/FOODTRACKER
HEALTHY POT LUCK
Assignment• Students can individually or with a
partner prepare a dish that follows the rules in the book Food Rules
• Dish should feed between 6-10 people
• “Eat food, not too much, mostly plants.”
HEALTHY POT LUCK
Assignment: Self-Reflection• Students complete self-reflection on
their food, write their recipe and indicate how it follows the “rules”
HEALTHY POT LUCK
Assignment: Food Critique
• At potluck students taste and evaluate 3 dishes - then can eat until everything is gone!
HEALTHY POT LUCK
HEALTHY POT LUCK
HEALTHY POT LUCK
DESIGN PROCESS: PACKAGING PROJECT1. Introduction to package design by industry
partner
2. Packaging research - show & tell of food packages
3. Research - Landa Design Textbook
4. Design brief - planning product, target market, etc.
5. Pencil roughs and color comps
6. Digital design using Adobe Creative Suite
7. Print and assemble
8. Product photo and retouching
9. Industry partner judging of final packaging
1. PRESENTATION BY INDUSTRY PARTNER• Creative Director Todd Gallopo, of
Meat and Potatoes design studio introduces students to industry standards and process for developing packaging.
2 & 3. RESEARCH
• Read chapter 8 in Graphic Design Solutions by Landa and answer questions
• Research packaging in stores• Present samples in class
4. DESIGN BRIEF
• Planning the product and packaging for the target audience
5 & 6. DESIGN PROCESS
• Thumbnail sketches of logo and title treatment
• Color comps • Build files digitally
7 & 8. PRINT AND ASSEMBLE PACKAGING
9. BUSINESS PARTNER JUDGES FINAL STUDENT WORK• Todd Gallopo returns to
evaluate, critique, and judge final packages.
• Award ribbons were given to winners in different categories
QUESTIONS? COMMENTS?
•Contact Academy of Art and Technology (AOAT)
- Gabriela Rosillo (Co-Coordinator/Web Design Teacher)
- Donna Mercer (Co-Coordinator/Print Design Teacher)
