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Healthy Eating/Nutrition Education Lesson Plans
 A Gateway to Lesson Plans, Programs and Online Learning Activities


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Complete Healthy Eating/Nutrition Programs/Curricula
(Online & for Convenient Ordering)

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Table of Lesson Plans

The lesson plans and learning activities catalogued in this table are presented within these  categories:

bullet preparing students for nutrition education 
 
bullet functional knowledge about food, selection and  preparation
 
bullet beliefs/attitudes/perceptions/understandings 
 
bullet self-knowledge/intentions/image 
 
bullet skills or learned behaviours 
 
bullet access to social support/motivation/resisting social influences 
 
bullet access to school/neighbourhood food services, counseling/information 
 
bullet special needs and and situations 

The Lesson Plans (LP), published learning resources/programs (LR), fact sheets (FS), articles (A)  for student reading) and on-line learning activities (OLA) are listed under these  categories by grade level. The numbers under each category denote the number of resources available. Please note that some topics are covered in more than one domain.

 (See webquests on healthyeating)

Table of Lesson Plans

  Healthy Eating Topics/Outcomes K-3 4-6 7-10 11-12
A. Preparing for nutrition education        
B. Knowledge        
1. Eating a variety of foods is key

3

1

    
2. Moderation & balance as key

3

2

1

  
3. Of food groups

9

4

  

1
4. Food identification and selection

17

17

    
5. Dietary guidelines and principles

29

 24 4

2
6. Food preparation, processing, additives and safety

4

 5 4  
7. Healthy breakfast

3

  

1

  
8. Healthy snacks

6

 4 1  
9. Social influences (media, family, lifestyle, fast foods)

1

8

10

1
10. Connection to bodyweight, chronic disease, activity

8

 8 5 2
11. Recognize of food risks, allergies, eating disorders, tooth decay, unsafe vegetarianism 2 1

6

3
12. Role of food, food production in society

1

 1 1  
13. Food safety

3

 5 4  
14. Digestive system

 

      
15. Vitamins and minerals

2

 3    
C. Beliefs, Attitudes, Perceptions, Understandings        
1. Body image

2

5

 3 1
2. Positive beliefs about eating and food (B)

2

      
3. Moderation & balance as key        
4. Negative beliefs and fallacies about food (use as comforter, etc, “bad foods” etc) (B)        
5. Set simple goals for changes in diet

1

  

1

  
6. Willingness to help others with food related problems

1

  

 

  
D. Self-Knowledge, Behavioural  Intentions, Self Image        
1. Maintain a personal plan for healthy eating        
E. Skills/Learned Behaviours        
1. Able to plan healthy meals

9

4

3

1
2. Able to plan healthy snacks

4

3

1

  
3. Food preparation skills

4

8

3

  
4. Able to select healthy foods at fast food restaurants  

1

1

  
5. Able to understand food labels  

4

3

2
6. Able to shop for healthy food economically

1

2

2

1
7. Able to record and assess daily food intake 2

3

2

  
8. Able to influence parents' food choices 2

 

 

  
9. Able to recognize media and other social influences (body image, gender)  

2

4

1
F. Create, Link to Social Support        
G. Access to Nutrition, Food Safety, Food Services        
1. Awareness of service        
2. Access, healthy use of school food services        
3. Access, use of nutrition counseling & information services        
H. Special Needs and Situations        
1. Students with eating disorders    

1

1
2. Obesity    

1

1
3. Female students/gender equity        
4. Ethnocultural minorities/aboriginal students        
5. Food allergies

3

2

 4 3

 

 


Administered by: Shannon & McCall Consulting Ltd.