assignment

1. TPA Lesson Plan #_______
1. Teacher Candidate
Alicia Poe
Date Taught
N/A
Cooperating Teacher
N/A
School/District
N/A
2. Subject
Integrated
Field Supervisor
N/A
3. Lesson Title/Focus
Nutrition
5. Length of Lesson
1 week
4. Grade Level
K-1st grade
6. Academic & Content Standards (GLEs/EARLs/Common Core)
 GLE 1.5.1 Recognizes how the body’s function is affected by food consumption.
 Identifies healthful and non-healthful foods.
 GLE 1.5.1 Understands how the body’s function is affected by food consumption.
 Describes groups of the Food Guide Pyramid.
 Understands that food provides energy for the body.
7. Learning Objective(s)
 Component 1.5: Understands relationship of nutrition and food nutrients to body composition and physical performance.
8. Academic Language
 Recipe
 Healthy
 Baking terms
9. Assessment
The recipe book (final product)
**Attach** all assessment tools for this lesson
10. Lesson Rationale
 Upon what assessment data or previous lessons are you building? WHAT requisite skills do students need in order to access the lesson & participate fully? How does the content build on what the students already know and are able to do? By teaching this lesson, how will this add to student learning? HOW does this lesson fit in the curriculum? By teaching this lesson, how will this add to student learning? How does the lesson build on previous lessons or previous learning? How will the learning in this lesson be further developed in subsequent lessons?
The students will already have been learning about healthy snacks this will continue that lesson by giving the students ideas for healthy snacks and how to make them. This lesson fits in health and fitness and meets the learning standards mentioned above. This lesson can be further developed by making some of the healthy foods and snacks the students came up with.

2. 11. Instructional Strategies/Learning Tasks to Support Learning
Learning Tasks and Strategies
Sequenced Instruction
Teacher’s Role
Provide materials
Take a picture of the student to attach to the recipe they make
Students’ Role
Make their recipe book
Color a picture of their favorite healthy food
Write the recipe and directions to make it (with help)
Write a description of the food (with help)
Student Voice to Gather
What is each student’s favorite healthy snack.
12. Differentiated Instruction
Plan
You can have student only draw a picture instead of describing.
13. Resources and Materials
Plan
Recipe Book (3 ring binder, paper/3-5 cards)
Camera
14. Management and Safety Issues
Plan
Healthy recipes
15. Parent & Community Connections
Plan
Have the parents send in their favorite recipes