Course, Subject
Health, Home & Careers, Health, Physical Education, and Family and Consumer Sciences
Assessment
Serving sizes are those referenced on the Food Pyramid.
Learning Context/ Introduction
Students will use an understanding of the elements of good nutrition to plan appropriate diets for themselves and others. This Final Project is a hands-on activity that has students use the decision-making process and their knowledge of nutrition, including the dietary guidelines and food pyramid, to plan a week’s worth of low cost menus.
Reflection
This project lets an instructor know if students can really feed themselves nutritiously for low cost. All students need to have the skill, so it applies to everyone in the class.
Author
Jo-Ann Rascoe
Plattsburgh High School
1 Clifford Drive
Plattsburgh, NY
Disclaimer
In the Support Materials above, the image in the handout entitled Food Guide Pyramid is distorted. This image appears identical as the original referenced from the source below. It is provided merely as an example.
Duration
One class day per week for the last month of the course is used to provide guidance and instruction using newspaper ads, sale flyers, etc., as students work on their plans. Information on the cost of food at home for the thrifty plan can be obtained from the USDA’s Family Economic Review.
Procedure
Using the Final Project and Exam Form and the latest information from the USDA indicating their average cost of food at home on a thrifty plan, the students prepare a one-week menu plan including breakfast, lunch, dinner, and a snack. The menu must meet the Dietary Guidelines Food Pyramid and overall nutrient density. A market order must also be prepared that stays within the allotted spending plan.
Materials/Supplies
Support Materials
Selected Examples:
Source
Rascoe, Jo-Ann. "Final Project: Food and Nutrition Class." Health, Physical Education, Family and Consumer Sciences Resource Guide. New York State Education Department, 14-18.
