Modeling the science of healthy eating

Modeling the science of healthy eating


For our fieldwork nutrition class we are um teaching the seventh grades about nutrition at the cellular level. So we’re in Mr. Kowalski science class and we’re taking you know the importance of carbohydrates, fats, and protein and then connecting that to um a cellular level. So my station was the nutrition labels and we went ahead and compared the bag of plain Doritos to the baked Ruffles and I went out and had them, break it down, the calories, what is one serving, how many servings are in per container, um calories from fat, total fat comparing saturated fat and so on. And then at the end, after looking at everything I had them, I ask them which would be the better option and then they
went ahead and said the baked Ruffles and they told me why after we went through
everything. We call this like a project based learning opportunity, and so really when you have a real audience for the students, It makes the learning more meaningful, and so from our experiences last year with this, this students in
John’s classes really kind of took away from this unit in this section, a lot
more information than us just standing and delivering to them. And so because they had ownership and because they were going to a real audience and
real people that they were actually teaching it became a much better
learning experience for them.