HES Lesson Plan

Name: Lisa Crites Date: October 21, 2013 Cooperating Teacher/Mentor: Janine Duncan Length of Lesson: 15 to 20 Minutes

Organization: Gateway 180 Homeless Shelter

Grade/Age Level: Adults of Various Ages

Title of Lesson: _Micro Teaching Lesson #2 Feeding Families on a Large Budget How to Eat Better with Less_______

1. Goal(s) To educate the audience members about how to plan menus and find recipes that will stretch their budget, along with strategies to assist them in saving money while shopping at the grocery store: a. 14.3 Demonstrate the ability to acquire, handle, and use foods to meet nutrient and wellness needs of individuals and families across the lifespan. i. 14.3.2 Design strategies that meet the healthy and nutrient requirements of individuals and families with special needs. i. 14.3.3 Demonstrate ability to select, store, prepare and serve nutritious and aesthetically pleasing food. ii. 14.2.2 Analyze the relationship of nutrient and wellness to individual and family health throughout the lifespan.

b. 4-Implement practical reasoning for responsible action in families, workplaces, and communities. 4.3 Select goals valued ends to resolve a particular concern 4.4 Establish standards for choosing responsible action to address a particular concern. c. FCS National Standards / Competencies: 9.3- Evaluate nutrient principles, food plans, preparation techniques and specialized dietary plans. 1. Analyze nutrient requirements across the life span addressing the diversity of people, culture, and religions, 2. Analyze nutritional data. 3. Apply principles of food production to maximize nutrient retention in prepared foods. 1

HES Lesson Plan

Name: Lisa Crites Date: October 21, 2013 Cooperating Teacher/Mentor: Janine Duncan Length of Lesson: 15 to 20 Minutes

Organization: Gateway 180 Homeless Shelter

Grade/Age Level: Adults of Various Ages

Title of Lesson: _Micro Teaching Lesson #2 Feeding Families on a Large Budget How to Eat Better with Less_______

4. Address the influence of socioeconomic and psychological factors on food and nutrition and behavior. 5. Analyze recipe / formula proportions and modifications for food production
2. Prior Knowledge Will assess prior knowledge by asking the following question looking for the preceding responses: Can you tell me some reasons why eating out, or serving premade foods may not be the best way to feed your family?? 1. It adds a lot of extra calories, fat, and sugar to our families diet. 2. It also gives them less fruits vegetables and whole grains that they really need. 3. You cannot control the amount of sugar, fat and calories that go into the foods you are serving. . 3. Learner Outcomes: After completion of the lesson plan, the audience members will be able to list or answer 2 out of the 4 questions that will be asked at the end of the lesson, in a group setting. Students will be able to have a basic understanding of what kinds of foods are better to prepare when you are on a budget upon completion, as well as better meal outcomes 4. Assessment of Learner Outcomes: Assessment of the learners outcome will be determined by asking the following questions after the lesson plan to assess the learners demonstration and understanding of the materials through application of skill and concepts of materials learned. 5. Procedures: Will use a power point and screen to utilize the lesson for the audience to better see the material. This will facilitate the verbal and visual learners as I discuss what is on the screen. Verbal discussion and power point will include: 1. Use your resources (like 6. Questions: Additional questions to ask the participants throughout the lesson are as follows: Could you please debate if you think that canned fruit and vegetables are as nutritious as fresh? (Evaluating DOK)

Can you report back to me some of the food items that

HES Lesson Plan

Name: Lisa Crites Date: October 21, 2013 Cooperating Teacher/Mentor: Janine Duncan Length of Lesson: 15 to 20 Minutes

Organization: Gateway 180 Homeless Shelter

Grade/Age Level: Adults of Various Ages

Title of Lesson: _Micro Teaching Lesson #2 Feeding Families on a Large Budget How to Eat Better with Less_______

for their budget. Using affective learning style, the lesson will draw upon the audiences real life experiences and emotions in dealing with the struggles of trying to menu plan on a budget, as well as the challenges of having to go to the food pantry for foods.

the food pantry) 2. Find recipes or meals that stretch your food dollar (like soups and casseroles)

1.

3. Experiment (by Utilizing the recipes you have on hand) 4. Let your family guide you (find out things they really like and cook with that)

Include Depth of Knowledge (DOK). By asking the audience to analyze the data that was provided during the lesson plan, they are exhibiting deconstructing the material that was delivered, therefore, applying strategic thinking skills to answer the questions. The measure of what the audience has been taught will be in the form of the verbal exchange between myself and the audience

Utilize your Resources Access the local food pantries for healthy items to offer your family. Look for canned meats, beans, rice and pasta. These items can be made into low-fat, healthy meals that go far. Ask for canned fruit in natural juices instead of sugar. It is a great way to add nutrition for any meal or makes a great snack. Can also be a great way to children ready for school, offer it for breakfast. Get canned vegetables of all kinds, and fresh produce if available. Canned vegetables are a good way to increase nutrition to all of your meals. Plan meals that stretch your dollar Plan for family meals that go farther for your budget Look for recipes and ideas that use less meat, and more veggies.

are especially helpful to obtain at the food pantries? (Evaluation DOK) Would someone please evaluate some of the ways that we discussed stretching our food dollars by extending our recipes with different foods? (Evaluation DOK)

HES Lesson Plan

Name: Lisa Crites Date: October 21, 2013 Cooperating Teacher/Mentor: Janine Duncan Length of Lesson: 15 to 20 Minutes

Organization: Gateway 180 Homeless Shelter

Grade/Age Level: Adults of Various Ages

Title of Lesson: _Micro Teaching Lesson #2 Feeding Families on a Large Budget How to Eat Better with Less_______

participants. Discussion around any of the information will be welcomed.

Use casseroles that offer a lot of creative options for health. Cook soups that are satisfying and comforting. Make use of low cost, nutritious options, such as beans and rice. Mix it up and make breakfast for dinner, but make it fun. Find recipes you love to add to your collection Here are some recipes that use low-cost foods that can be eaten every day! Swap out the ingredients you have on hand, or that are your families favorites to make them your own. Most of all, have fun and experiment with cooking healthy at home. It doesnt have to be expensive! Fast and easy, with easy access ingredients.here are some ideas!!