ERIC Number: ED329842
Record Type: RIE
Publication Date: 1991
Reference Count: N/A
Into Adolescence: A Menu for Good Health. A Curriculum for Grades 5-8. Contemporary Health Series.
Laing, Susan J.
This module, oriented toward middle school students in grades 5-8, includes nine lessons designed to help students synthesize nutritional information and use it to improve their health. In lesson 1, students look at factors that influence food choices. Lesson 2 uses creative expression activities to help students learn about the role of nutrients. They are encouraged to make presentations on nutrients, and in lesson 3, the content of the presentations is used as a basis for a game show. Lesson 4 explores the composition of a balanced diet. Students learn about food groups and complete a food diary. Lesson 5 addresses the consumer aspects of nutrition. It includes an opportunity to learn more about reading food labels and the role of additives. In lesson 6, students evaluate school eating areas and develop a survival guide for eating out nutritiously. Lesson 7 deals with body image and influences of the media. Lesson 8 addresses weight control, emphasizing variety and moderation in diet, and the importance of making permanent changes in eating patterns. In lesson 9, students are asked to synthesize nutrition information and plan a party that features nutritious food. Student information sheets and worksheets are included. The appendix describes some health problems related to nutrition. (LLL)
Descriptors: Body Image, Body Weight, Eating Habits, Elementary School Curriculum, Elementary School Students, Health Education, Intermediate Grades, Junior High School Students, Junior High Schools, Nutrition, Nutrition Instruction, Physical Health
Network Publications, 1700 Mission St., Suite 203, P.O. Box 1830, Santa Cruz, CA 95061-1830 ($19.95).
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Teachers; Practitioners
Sponsor: Walter S. Johnson Foundation, Menlo Park, CA.
Authoring Institution: N/A
Note: For related documents, see CG 023 211-213.