Lesson 1: Nutrition
Duration of Days: 2
Lesson Objective
Students will analyze nutrition principles and apply scientific and government-based guidelines to make informed food and menu decisions that support health and wellness.
How do nutrients support the body’s short-term and long-term needs?
How does digestion and metabolism influence energy use?
How reliable are current dietary guidelines, and how should they be applied?
How can consumers use nutrition labels to make informed decisions?
How do culture, access, and lifestyle affect nutrition choices?
Macronutrients
Micronutrients
Calories
Basal Metabolic Rate (BMR)
Digestion
Absorption
Metabolism
Nutrient density
Dietary Guidelines for Americans
MyPlate
Nutrition Facts label
Serving size vs. portion size
Energy balance
Dietary supplements
14.1 Analyze factors that influence nutrition and wellness practices across the life span.
14.2 Evaluate the nutritional needs of individuals and families in relation to health and wellness.
14.3 Demonstrate the ability to acquire, handle, and use foods to meet nutrition and wellness needs.
Reading: Analyze informational texts, charts, and scientific explanations.
Writing: Construct evidence-based written responses and explanations.
Math: Calculate calorie needs, serving sizes, and nutrient percentages.
Science: Apply biological concepts related to digestion, metabolism, and energy use.
Descriptions, Purpose, DOK Level
Nutrition Foundations (DOK 1)
Purpose: Build foundational knowledge of nutrients and their functions.
Description: Direct instruction, guided notes, and visual models.
Nutrition Label and Guideline Analysis (DOK 2)
Purpose: Apply nutrition knowledge to real food products.
Description: Students analyze food labels and compare them to dietary guidelines.
Applied Nutrition & Meal Planning (DOK 3)
Purpose: Use nutrition principles to solve real-world food decisions.
Description: Students design meals for specific populations or dietary needs.
Evaluation of Nutrition Information (DOK 4)
Purpose: Critically assess nutrition claims and dietary advice.
Description: Students evaluate media, supplements, or diet trends using scientific evidence.
Exploration of global dietary patterns and cultural food traditions.
Discussion of food access, food deserts, and socioeconomic influences on nutrition.
Analysis of how cultural foods can align with healthy eating patterns.
Connection to careers in nutrition, culinary arts, healthcare, and food science.
Belief that all calories are equal regardless of nutrient source.
Confusion between serving size and portion size.
Misunderstanding that “low-fat” or “organic” automatically means healthier.
Belief that dietary supplements can replace whole foods.
Oversimplified views of MyPlate as “one-size-fits-all.”
Tiered assignments with varying levels of complexity.
Choice-based meal planning projects.
Graphic organizers and calculation templates.
Extension activities for advanced learners (research, debate, data analysis).
Collaborative group work and peer discussion.
Formative Assessments
Exit tickets and quick writes.
Nutrition label analysis worksheets.
Class discussions and guided questioning.
Summative Assessments
Nutrition quiz or test.
Meal planning project aligned with dietary guidelines.
Case study analysis or presentation.
Written reflection connecting nutrition science to personal or societal choices.
Materials: Nutrition Facts labels (real and sample),Calculators, Meal planning templates, and Food models or visuals
Resources USDA MyPlate website https://realfood.gov/
Dietary Guidelines for Americans
Nutrition.gov
CDC nutrition resources