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Health Education Curriculum Health Education II (9-12)
Lesson Plans

Strand 5: NUTRITION (N)

Students will develop lifelong strategies for healthy eating, body image, and understanding the food environment around them by locating and using accurate evidence-based nutrition information.

Standard HII.N.1

Use accurate nutrition information and current research-based guidelines to describe the importance of drinking water and eating a variety of nutrient dense foods to balance nutritional needs in a variety of settings.
  • Menu Planner
    In this lesson students will be creating a blog of meals that they have prepared and cooked at home. This will be done after the student have learned about the basic nutrients and how much they need in a day. This will be a month long project in which the students choose one meal a week to post about.

    All meals will need to be under a certain amount of calories and with the proper proportions of fat, protein and carbohydrates.

    This will create better retention of what we have learned in class because they will have created something from scratch and post about it in a fun and creative way. It will also give me an easy way to grade what hey have done at home as they will be submitting the link to me for grading.

UEN logo - in partnership with Utah State Board of Education (USBE) and Utah System of Higher Education (USHE).  Send questions or comments to USBE Specialist - Jodi  Parker and see the Health Education website. For general questions about Utah's Core Standards contact the Director - Jennifer  Throndsen.

These materials have been produced by and for the teachers of the State of Utah. Copies of these materials may be freely reproduced for teacher and classroom use. When distributing these materials, credit should be given to Utah State Board of Education. These materials may not be published, in whole or part, or in any other format, without the written permission of the Utah State Board of Education, 250 East 500 South, PO Box 144200, Salt Lake City, Utah 84114-4200.