Dario DiazMaxwell / Jakubowski9/29/2015Lesson Plan Worksheet

1.Title Eat HEARTy(for Tonight we Dine in College)

2. Target Audience College students, mainly undergraduates, (primarily ages 18-25)3. Duration 30 minutes. (about the time most people spend at a meal)4. General Objectives -To inform students about the nutrient content of foods available to

them in the dining halls.-To give students an understanding of the effects of these nutrients on their health.-To establish an understanding that certain food choices contribute to health problems while emphasizing how to support heart health since a heart healthy diet promotes greater health in general for most people.

5. Specific Objectives At the end of this session, students should be able to :-Identify which foods from each food group offered in the dining halls are considered healthy, acceptable, or unhealthy with regards to heart health.-Understand the negative effects of excess dietary fat, saturated fat, trans fat, sodium, and added sugar on heart health.-Understand the positive effects of adequate fiber intake, water consumption, and poly and monounsaturated fat on heart health.

6. Procedure Introduction:1: start with statistics such as how many college students are obese or overweight and mention how this is a risk factor for Type II diabetes and heart disease.2: mention how the heart healthy diet also helps promote healthy weight and lower risk of Type II diabetes while avoiding the “freshman 15”.Body:Specific Objectives 1 and 2 will be integrated into a 15 minute PowerPoint presentation about nutrients and heart health projected onto a wall. The last 5 minutes of this will consist of an open discussion where we ask students “what do you think is healthy?” where they can mention diets they endorse or doubt while allowing them to ask us questions.Ten minutes will be spent on a “food quiz” and addresses Specific Objective 3. Here, three foods from each food group are put in plates on a table and students are asked to organize them as “healthy”, “acceptable”, or “unhealthy” respective to their food group. All participants will be rewarded with fruit leather.The last 5 minutes consist of students filling out a questionnaire

Dario DiazLesson Plan Worksheet 1

where we’ll quiz them questions about information presented to see if they’ve learned anything while also having them review how well we taught and how much they enjoyed the presentation.Closure: our lesson was intended to promote healthy behavior in a college environment. We hope that our information was useful in helping students make the right choices in regards to health when in come to the foods that they choose.

7. Learning Experiences and Activities

- Open discussion about “what do you think in healthy?” (details in part 6)

- “food quiz” where students evaluate the nutritional value of foods in the dining hall. (details in part 6)

8. Method of Evaluation

- Our questionnaire to be filled out by students and collected by us titled “How Did we Do?” (details in part 6)

9. Materials needed -1 projector-1 table-“How Did we Do?” evaluation questionnaires-15 plates for food-15 strips of fruit leather-Individual servings of “healthy” food: spinach salad with fat free dressing (vegetable), slivered almonds (protein), low-fat cottage cheese (dairy), dried cherries (fruit), and brown rice (grain)-Individual samples of “acceptable” food: white rice (grain), pork chops (protein), iceberg lettuce (vegetable), fruit cocktail (fruit), feta cheese (dairy)-Individual samples of “unhealthy” food: instant stuffing (grain), Salisbury steak (protein), vegetable chips (vegetable), apple pie filling (fruit), ice cream (dairy)

Dario DiazLesson Plan Worksheet 2