Health Education I (7-8)
Strand 5: NUTRITION (N) Standard HI.N.2:
1 class periods of 45 minutes each
Inquiry-based, hands-on lab to give students opportunity to compare what they think a serving size is to the recommended serving size.
Six different foods such as cereals, pasta, bread, etc. Measuring cups Worksheet to record data and answer questions
Students will be able to understand that there may be a difference between recommended and their own serving sizes. Why are serving sizes important in relation to total calories and other nutrients intake?
Students will travel through several lab stations, where they will first estimate the serving size for each food, and then measure the actual serving size. They will record and analyze their data, and discuss the result with their classmates.
Questions from the lab worksheet Class discussion