Digestion and Health

Previous Knowledge: Teacher and students would have already discussed the importance of food and its impact on the individual's health. Students would have been asked to research the process of digestion in preparation for the lesson. The lesson will begin with a discussion about how food is broken down in the the digestive system of the human body. Students will then rotate through all three centers in small groups until they have visited all of them. However, the teacher could also choose to let students work in three groups; each assigned to only one center.Then students will make presentations to the entire class after the work is completed at all three centers.

Learning Center #1 (of 3): Health- The Digestive System

Illinois Learning Standards: Late Elementary
1.A.2a: Read and comprehend unfamiliar words using root words, synonyms, antonyms, word origins and derivations.
1.A.2b: Clarify word meaning using context clues and a variety of resources including glossaries, dictionaries and thesauruses.
23.A.2: Identify basic body systems and their functions (e.g., digestive).
23.B.2: Differentiate between positive and negative effects of health-related actions on body systems (e.g., diet and exercise).

Materials Needed: Colored construction paper, colored markers, crayons, pencils, plain paper, large post-its, glue, paper scissors, card board, smart-board and computer (or multimedia projector and laptop with internet connection, and screen), book- Good Enough to Eat: A Kid's Guide to Food and Nutrition by Lizzy Rockwell (pages 9 and 10)-Call # IMC 613.2 R6844g 1999, chart "How Food is Digested" Call # IMC Poster Collection: Health #27, and you tube video clip http://www.youtube.com/watch?v=A7jKCfx-0Mo (


)

Activities:
1. Students will read page 9 of the book: "Good Enough to Eat" to get the description of digestion. They will use the dictionary to find the meaning of the word digestion. The teacher can also provide a list of terms related to the topic and their meanings at each center.

2. Students will then read what happens when you digest food on page 10 of the book. They will look up the meaning of other specific terms such as nutrients and intestine in the dictionary or the glossary provided by the teacher. They could also choose to watch the you tube video that describes the process of digestion and get an audio-visual presentation of the topic.

3. Students will then examine the diagram on the chart showing the digestive system and work in pairs or small groups to create one of the following: a flow chart of the digestive system on a large post-it, a model of the digestive system from colored construction paper and mounted on card board, or draw and label the digestive system on a large post-it. Students could also choose to do creative writing such as poetry describing the digestive process.

4. Students will present their work to the class at the end of the lesson, if time permits, or in the next lesson.



Learning Center # 2 (of 3): The Food Pyramid: The Different Food Groups


Old Food Pyramid


















New Food Pyramid

Illinois Learning Standards: Late Elementary
1.C.2b: Make and support inferences and form interpretations about main themes and topics.
1.C.2f: Connect information presented in tables, maps and charts to printed or electronic text.
5.A.2b: Organize and integrate information from a variety of sources (e.g., books, interviews, library reference materials, web-sites, CD/ROMs).
5.B.2a: Determine the accuracy, currency, and reliability of materials from various sources.
5.B.2b: Cite sources used.
9.A.2a: Build physical models of two-and-three-dimensional shapes.
11.A.2e: Report and display the results of individual and group investigations.
23.B.2: Differentiate between positive and negative effects of health-related actions on body systems (e.g., digestive).
24.A.2b: Demonstrate positive verbal and nonverbal communication skills (e.g., polite conversation, attentive listening, and body language).

Materials Needed: Charts of the old (www.sanandres.esc.edu.ar/.../foodpiramid.htm) and new food pyramids (http://www.mypyramid.gov/), chart Food: The Nutrition Pyramid (Call #: IMC Poster Collection: Health #9), teacher can have samples of the foods or replicas, pictures of different foods, colored construction paper, markers, crayons, glue, card board,large post-its, pencils, plain paper, and paper scissors.

Activities:
1. Students will examine and discuss both pyramids. Teacher can have students visit the websites from which the pyramids were taken to get additional information.They will focus on things like:
a. When was the pyramid developed?
b. Who developed the pyramid?
c. How reliable do you think the information is? Why do you think so?
d. What are the differences between the new and the old pyramids?
e. Why do you think the changes were made?
f. How can the information in the new pyramid affect how you choose your foods?

2. Students will then visit the website:http://www.dairycouncilofca.org/Tools/MyPyramid/ and play the interactive matching game based on the new food pyramid.

3. Students will construct a food pyramid using different colors , or draw the food pyramid on the large post-it provided (they can include pictures of different foods). Students can also choose to create a rap, song, poem, power point, or other creative writing about the food pyramid.

4. Teacher will have students present their findings, charts, power point, or creative writing on the the food pyramid. This can be done at the end of the lesson, if time permits, or in the next lesson.

Learning Center #3 (of 3): Comparing and Contrasting Recipes



































http://www.writedesignonline.com/organizers/comparecontrast.html


Illinois Learning Standards: Late Elementary
22.B.2: Describe how individuals and groups influence the health of individuals (e.g., peer pressure, media, and advertising).
11.A.2e: Report and display the results of individual and group investigations.
7.A.2a: Calculate, compare, and convert length, perimeter, area, weight/mass, and volume within customary and metric systems.
2.B.1b: Identify and explain themes that have been explored in literature from different societies and eras.
4.B.2b: Use speaking skills and procedures to participate in group discussions.
5.C.2a: Create a variety of print and non-print documents to communicate acquired information for specific audiences and purposes.
7.A.2a: Calculate, compare, and convert length, perimeter, area, weight/mass, and volume within the customary and metric systems.

Materials Needed: Books: The Laura Ingalls Wilder Country Cookbook by Laura Ingalls Wilder (call #: IMC 641.5973 W67l 1995) and The 2nd International Cookbook for Kids by Matthew Locricchio (call #: IMC 641.59 L819s 2008). The graphic organizer (Venn diagram), measuring cup, measuring spoons, ruler, kitchen scale, samples of real food (flour, salt, water, milk etc.), pictures of foods, markers, plain paper, large post-its, pencils, and digital camera. The website: http://www.mypyramid.gov/

Activities:
1. Students will select one recipe from the Laura Ingalls Wilder Country Cookbook and one from the International Cookbook for kids that are based on a similar dish. They will use the graphic organizer (Venn Diagram) to compare and contrast both recipes under specific headings (ingredients, procedure, preparation time, appearance, other).

2. Students will practice measuring and weighing ingredients from the samples provided to develop a better understanding of how much a particular serving of a food or amount of an ingredient looks like. Teacher can give a worksheet with specific examples or they can use the ingredients listed in both recipes they had selected.

3. Students will then work in teams or small groups to create advertisements based on foods of their choice. They could also create a recipe for a selected dish. Students can digitally record their advertisements or create a power point of the recipe.

4. Students will then make presentations to the class based on their team/group efforts. This can be done at the end of the lesson, if time permits, or during the next lesson.

Food, culture and nutrition around the world

These activities are intended for ELLs in late elementary school. That is the reason why, even though the topics suggested for anaylisis and discussion belong in that level, the reading materials are of a lower level of difficulty. Students will have already been introduced to general ideas on food and nutrition.

Learning Center 1 (of 3): What children eat around the world. Reading

Illinois Learning Standards

1. A. Apply word analysis and vocabulary skills to comprehend selections.

1. B. Apply reading strategies to improve understanding and fluency.

13. B. Know and apply concepts that describe the interaction between science, technology and society.

17. A. Locate, describe and explain places, regions and features of the Earth.

17. C. Understand relationships between geographic factors and society.

Items Needed

Copies of Hollyer, B. (2003). Let’s eat. What children eat around the world. New York: Henry Holt in association with Oxfam. (IMC 394.1 H746L).

Paper, pens.

Activity

1. As a whole class, students will make predictions about the content of the book based on their reading of the texts and images in the contents page. The teacher will elicit the students’ predictions with general questions about their previous geographical and social knowledge of the countries and peoples involved.

2. In groups, students will read the book paying attention only to the regular days and not on the special days sections of the book. They will be asked to highlight all the regular activities that they children do during the day and to compare them with their own daily actions. The teacher and the students will make lists of those activities on the blackboard in order to revise the verbs connected with daily routines. A discussion of the ways in which the children’s lives compare and contrast will ensue.

3. Students will concentrate on food, then. With the assistance of the teacher, they will produce reader generated questions (RGQs) on food in the different cultures present in the text. Ideally, for this activity, the teacher will foster the questions he or she will already have in mind, but will not have them printed beforehand so as to give way to the questions students may have. Students will be asked to draw a graphic organizer with their questions and to look for the answers in the text. A final group summary of all the data the students will have gathered from the text would be advisable in order to highlight the differences or commonalities between the cultures under examination.

Learning Center 2 (of 3). The food pyramid.

Reading. Presenting.


Illinois Learning Standards

1. B. Apply reading strategies to improve understanding and fluency.

4. B. Speak effectively using language appropriate to the situation and audience.

15. A. Understand how different eco­nomic systems operate in the exchange, production, distribution and consumption of goods and services.

15. B. Understand that scarcity necessitates choices by consumers.

17. C. Understand relationships between geographic factors and society.

Items needed
Access to MyPyramid.gov.

Copies of Hollyer, B. (2003). Let’s eat. What children eat around the world. New York: Henry Holt in association with Oxfam. (IMC 394.1 H746L).
Colored construction paper, colored markers, crayons, pencils.


Activity

1. In groups, students will browse the sites for one of the food groups in the pyramid and make their own notes about them. They will prepare a short group presentation on the food group to be shared with the rest of the class.

2. In groups, students will choose one of the meals described in the the book they will have read (e. g. grilled beef, corn on the cob, puthu, madumbes and amasi) and determine how the food groups are represented in it. They will be able to use the food galleries for each of the groups in MyPyramid.gov for visual help. They will also have group discussions about how healthy the meal is in view of what is recommended by American government. Finally, they will make a poster on the meal they have worked on and present it to the rest of the class.

3. Once all the posters are displayed and presented, they will discuss as a class about the different stuff used to make up for the otherwise similar food groups around the world. They will also make connections about the availability of certain items depening on the geopgraphical region of the world in which the person lives. Comparison and contrast with their own geographical and social situation will be fostered.

Learning Center 3 (of 3). Jalapeno Bagels.
Reading. Presenting. Writing.

Illinois State Standards

1. A. Apply word analysis and vocabulary skills to comprehend selections.

1. B. Apply reading strategies to improve understanding and fluency.

1.C. Comprehend a broad range of reading materials.

4. B. Speak effectively using language appropriate to the situation and audience.

5. A. Locate, organize, and use infor­ma­tion from various sources to answer questions, solve problems and communicate ideas.

5. C. Apply acquired information, concepts and ideas to communicate in a variety of formats.

Items needed

Copies of Wing, N. (1996). Jalapeno Bagels. New York: Atheneum Books for Young Readers. (IMC EW769j)
Paper, pens.

Activity

1. As a whole class, students will make predictions on the content of the book based on its title and cover. The teacher will jot down all their suggestions on the blackboard so as to come back to them later, once they book will have been read. Then, the teacher will read the first passage of the book aloud (p. 3) and will ask the students to refine their guesses. Their new ideas will also be written down on the blackboard. Ideally, the teacher will guide them to the idea that the may problem in the book lies in the statement “My teacher told us to bring something from our culture.” On the basis of the material on the blackboard, the students will be asked to produce reader generated questions (RGQs) which, this time, will not be induced by the teacher.

2. Looking for answers to the questions they will have produced, students will read pp. 4 to 16 of the book in pairs. After that, they will be asked to make groups of four and discuss their answers. A class discussion will ensue in which they will retell the events in the story and check out their guesses. The teacher will explain why certain guesses where more appropriate than others and why some might not be plausible at all. Ideas about the structure of the story will be elicited. Based on that structure, the teacher will make a list on the blackboard containing all the bread items mentioned in the text (i. e. pan dulce, empanadas de calabaza, chango bars, bagels, challah, sesame-seed bagels, and jalapeno bagels). Students will be asked to describe each one of these items briefly. They will be advised to refer for help to the glossary on p. 21. Finally, they will be asked to predict the end of the story and their guesses will be jot down on the blackboard.

3. Students will be asked to form pairs different form the ones they have formed at the beginning of the lesson and they will read the end of the story. By the time they have finished, the teacher will have written on the blackboard the final passage of the book “Why Jalapeno bagels? -asked Papa. Because they are a mixture of both of you. Just like me!” He or she will ask the students to explain the meaning and moral of the story tracing back to the content of the story, i. e. the different bread items belonging in the Mexican and Yiddish cultures. As a way of connecting this learning centre to the previous ones, the teacher may ask the students questions about the food groups the items mentioned in the story belonged in and about their nutrition and health facts (Learning Center 2) or to spot the cultures where the parents in the story come from in a world map and make connections with the food produced in those regions (Learning Center 1).

4. Something from your culture. As a final step, the teacher will ask the students to brainstorm ideas to describe food items from which they consider to be “from their culture” and they will produce an outline of a writing/photograph/recipe/story project to be presented on the following class. That class will probably start with a vocabulary activity in which students will have to match the names of the different dishes learnt in this lesson to their corresponding descriptions. Ideas about the cultural globalization of food may be introduced on a subsequent class as well.