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Title of Lesson: Recipe Planning, Meal Preparation and Service

Grade Level: 7th and 8th Subject Area: Wellness and Health Instructional Goal: Plan and serve a well balanced meal for the family. Submitted By: Terry Wemhoff

Rationale	Supply List	Learning Strategies	Communicate Results
Performance Objectives	Computer Hardware and Software Required	Prerequisite Student Skills	Evaluation Procedures
Instructional Strategies	Resources	Time Frame	Set New Challenge
Preparation	Related WWW Sites	Career Connections

Rationale:

It's never too early to learn that healthy cooking and eating is important for one's well being.

Performance Objectives:

Students will learn how to plan meals and prepare and serve the meal to their family.

Instructional Strategies:

Teacher will present and explain the food pyramid using a slideshow presentation create by the teacher or some of the students at a previous time. The class will discuss examples of food from each group. Food labels are discussed. Various food web sites can be viewed and discussed. Famous chefs can be discussed such as Julia Child.

HOME COOKING PROJECT

Part I

Student must select and copy five recipes of their choice. The list of ingredients and all of the directions in order are to be listed.

Part II

1. With the help from a parent, the student will plan a dinner menu that includes a meat dish, a salad and vegetable(s), a bread, a dessert, and a beverage.The foods chosen should not be quick, convenience foods, but foods that are bought fresh and prepared. The menu should be written in a HyperCard stack.

The outline of the HyperCard stack: 1) Cover page, 2) Table of Contents, 3) Menu, 4) List of Ingredients Needed, 5) Shopping, 6) Preparation, 7) Service (table setting), 8) Comments (several cards about this). A QuickTime Movie of the student serving or preparing the meal can be added to the HyperCard Stack as well as sound files of students and parents commenting on the meal.

2. Student should check the home pantry and write the market order for the ingredients that are needed to complete the above menu. Explain the shopping trip for the ingredients.

3. Discuss the steps that were necessary in preparing the food. Describe the serving of the meal.

4. Student should

• list time needed to prepare meal: _____minutes
• list time needed to serve the meal: _____minutes
• list time needed to clean up after the meal: _____minutes
• list total amount of time involved in planning, cooking and serving the meal: ______hrs. ____min.

5. Student should draw the table setting used at the meal.

6. The equipment used to prepare the meal should be listed.

7. Using the Food Pyramid, list the number of servings from each of the food groups that were served at the meal.

• Bread/Cereal/Pasta______, list foods ___________
• Fruits ________, list foods ___________________
• Vegetables ______, list foods _________________
• Dairy/Cheese _______, list foods ______________
• Meat/Beans/Eggs _______, list foods ____________
• Fats/Other _________, list foods ________________

8. Did the family enjoy the meal prepared?

9. Was there any part of this meal preparation that you think you could improve on next time? If so,what?

10. What was the most enjoyable part of the meal preparation?

Parent Comment and Signature

Student should ask one of their parents to comment on the meal preparation and service.

Preparation:

The teacher can create a slideshow presentation of the food pyramid. The teacher should have a sample meal to discuss with the students so they can began to feel excited and creative about their planning a meal. Web sites with recipes can be downloaded or made into handouts for the students to use.

Supply List:

Printed information on food pyramid. Food labels and charts. Cookbooks: Hardcopy cookbooks with pictures of food and CD ROM cookbooks (such as Julia Child.: Home Cooking with Master Chefs).

Computer Hardware and Software Required:

ClarisWorks, HyperCard, Computer and printer. Cookbooks on CD ROM such as HEALTHY COOKING by MULTICOM PUBLISHING , Williams-Sonoma Guide to Good Cooking by Broderbund, or BETTER HOMES AND GARDENS: HEALTHY COOKING WITH BOOK. Nutrition software such as:

Menu Planner, Food Label Analyzer, and Executive Diet Helper software from Ohio Distinctive Software ($5.00) , INC. , 4588 Kenny Rd., Columbus, Ohio 43220 (PC).

Database of Food and Nutrition Software and Multimedia Programs http://www.nalusda.gov/fnic/software/introsoft.html

SoftSeek - Health Software, Nutrition Software and Recipe Software

http://www.softseek.com/Home_Family_and_Leisure/Health_Nutrition_and_Recipes/2index.html

Resources:

U. S. Department of Agriculture's food-safety hotline: 800-535-4555

American Dietetic Association (National Center for Nutrition): 800-366-1655

Jane Brody's Nutrition Book, The New York Times, 1982.

Food-Your Miracle Medicine, by Jean Carper, Harper Perennial, 1994.

Related WWW Sites

Learning Strategies:

The teacher opens the lesson by inviting students in the class to try their hand at meal planning and preparation. Students and teacher can discuss famous chefs and the medical benefits of cooking and eating healthy foods. Students can review resources that contain recipes: hardcopy cookbooks that have pictures of prepared food and Cookbook CD-ROMs. Web sites about food and nutrition can be viewed by the class. Students can sit together in pairs and review the cooking/food resources to begin thinking about 5 recipes for a meal to prepare for their family.

In constructive lesson plans, the cooperative learning groups are an integral part. In this lesson, the student's family and the student are the cooperative learning group. The meal is planned with the family in mind and with their help and feedback.

Prerequisite Student Skills:

Computer skills using ClarisWorks Slide Show and HyperCard.

Time Frame:

One to Two Weeks

Career Connections:

Hotel and restaurant management. Fast food service. Chef

Communicate Results:

Students share their HyperCard Stack about the meal with the class and teacher.

Evaluation Procedures:

Parent's comments. Pictures taken at the meal. Student's evaluation. Teacher's evaluation might contain questions such as: Was the meal successful? Did the presentation about the meal contain information about all the parts such as preparation, planning and serving? Did the presentation contain comments from a parent? What was the student's evaluation of the project?

Set New Challenge:

• Plan a meal with limited budget or special nutritional planning like low sugar, no salt, etc...

Health and Education Lesson Links:

This UNICEF-related lesson has students compare their physical health and educational opportunities with those of students in underdeveloped nations. The exercise gets them thinking about preventive health care issues such as health education and immunization. The plan includes activities and extensions involving local community projects

Gopher to: kids.ccit.dug.edu

Look in Kidlink in the Classrooms, KIDPROJ Activities, Lesson Plans for the KIDPROJ UNICEF Project, Week 6: Health and Education.

Explore the uplifting chemistry of bread

http://ericir.syr.edu/Projects/Newton/12/Lessons/bread/bread.html

Lesson extension:

Eating Right? Fat Chance!

Teaching Math and Nutrition with Spreadsheets, by Brenda Hustice, Learning and Leading With Technology, May 1996, pp. 16-19.

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