HAND-OUT PLAN
Subject Matter: Food pyramid
Grade/Year Level: First Year High School
Outline:
I. Pre-test
II. Food Pyramid: An Excellent Tool for Healthy Food Choice.
- Definition
- Brief History
- Ways in Using the Food Pyramid
- Food Groups
- Breads and grains
- Vegetables
- Fruits
- Dairy
- Proteins
- Fats, oils, & sweets
III. Post Test
Type of Graphic Organizer/s/flow-chart/schema to use:
v Table
v Cluster diagram
v Pyramidal shaped diagram
References:
Http://en.wikipedia.org/wiki/Food_guide_Pyramid
Http://anwers.yahoo.com/question/index?gid=200702218053837AAjnZqU
Http://cookery.newarcheology.com/vegetables.php
Http://ph.answers.yahoo.com/question/index?qid=20080404081930AAluZEl
Food Pyramid: An Excellent Tool for Healthy Food Choice.
For first year high school students
Pre-Test
Multiple choices
Directions: Choose the correct answer from the given options and write the letter of your choice to the space provided before the number.
______1. It is an excellent tool to help you make healthy food choices.
a) Food Triad
b) Food Prism
c) Food Pyramid
d) Food Quadrangle
______2. Which of the following is NOT part of the group?
a) Breads
b) Pasta
c) Grains
d) Nuts
______3. What should be the proper number of servings for protein rich food?
a) 2-3 servings
b) 2-4 servings
c) 3-5 servings
d) 6-11 servings
______4. How many food groups are there in your answer in number 1?
a) 4
b) 5
c) 6
d) 7
______5. Which should be consumed the most?
a) Fruits
b) Bread/Grains
c) Vegetables
d) Dairy
What is a Food Pyramid?
Ø Food pyramid is a tool developed by the US Department of Agriculture (USDA) to help everyone get the nutrients which their body needs. Foods if eaten in the right quantities form the foundation of a healthy diet.
Ø Is a guideline for choosing foods represented in triangular shape/pyramidal form.
Brief History
Foods to eat the most of create the base of the pyramid, and foods to eat in smaller amounts or less frequently are shown farther up the pyramid. The suggested serving sizes provided together with the food pyramid helps control the amount of calories, fat, saturated fat, cholesterol, sugar, or sodium to be ingested.
Food Groups
Breads and grains(Carbohydrates source) / Vegetables
(Vitamins and minerals source) / Fruits
(Source of natural sugar, fiber & vitamins) / Dairy
(Rich source of dietary calcium) / Meat, Beans, & eggs
(Proteins source) / Fats, oils, & sweets
(Fats & calories source)
· Wheat bread
· Cream bread
· Oatmeal
· Rice
· Pasta
· Popcorn
· Spaghetti
· Amaranth
· Millet
· Bulgur
· Whole cornmeal
· Buckwheat
· Muesli
· Whole rye
· Crackers, etc. / · Asparagus
· Broccoli
· Cabbage
· Celery
· Cucumber
· Lettuce
· Mushroom
· Okra
· Parsnip
· Pumpkins
· Potatoes
· Carrot
· Radish
· Sweet potato, etc. / · Apple
· Pineapple
· Watermelon
· Orange
· Mango
· Banana
· Pears
· Grapes
· Star fruit
· Jackfruit
· Papaya
· Lychee
· Rambutan
· Mangosteen,
etc. / · Skim milk
· Cottage cheese
· Casein
· Yogurt milk
· Ayran
· Condensed milk
· Evaporated milk,
etc. / · Meat – chicken, beef, pork, salmon, tuna, shrimps, etc.
· Eggs
· Tofu
· Chick peas, etc. / · Salad dressing
· Oils
· Cream
· Butter
· Margarine
· Sugar
· Soft drinks
· Candies
· Sweet dessert, etc.
Post-test
Multiple Choices
Directions: Choose the correct answers and write its corresponding letters on the blank before each numbers.
______1. Considered as one of the provider of complex carbohydrates.
a) Tortilla
b) Ice cream
c) Banana
d) Egg
______2. The USDA food pyramid was created in the year?
a) 1992
b) 1993
c) 1994
d) 1995
______3. The group of food with suggested 3-5 serving size a day.
a) Fruits
b) Vegetables
c) Breads
d) Dairy
______4. This food group was suggested to have a daily serving size of 3 for women who are pregnant or breastfeeding, teenagers, and adults under 24.
a) Fats, oils, & sweet
b) Dairy
c) Meat, egg, & beans
d) Vegetables
______5. Which do not belongs to the group?
a) Aryan
b) Parsnip
c) Asparagus
d) Potatoes
References:
Http://en.wikipedia.org/wiki/Food_guide_Pyramid
Http://anwers.yahoo.com/question/index?gid=200702218053837AAjnZqU
Http://cookery.newarcheology.com/vegetables.php
Http://ph.answers.yahoo.com/question/index?qid=20080404081930AAluZEl
Prepared by:
Rainna Ann R. Angay
Jane Deserie A. Ayuban
Our Analysis
What are the good features of a handout?
A handout must have a strong title; a clear uncluttered layout; an inviting graphics instead of words to simplify; a bullet rather than narrative sentences (avoid rehashing your presentation verbatim); a white space must also be provided to help the eye to search for and find information; a logo or a look to connect the documents with the presentation; a color to increase willingness to read as much as 80%; a graphics go above the text as the eye is drawn naturally to visual first (reader tend not to read the text above graphics); there must also no more than two fonts in a document; and lastly bold, italics or underlining should be present to focus attention but never all three at once.
Which of these features are present in the handout I made?
We think we’ve got the good title for the lesson, and through outlining we’ve made a clear idea on the order on what has to be discussed first up to the end, we’ve also used bullets in some parts, but we’ve never neglected the narrative sentences for we don’t know what could we possibly use other than it for the brief history. The important things found in the handout were actually bolded, or italicized/underlined to hold the readers attention. Multiple spacing was also used to emphasize the ending of one part of the lesson and the start of latter. And we’ve applied color to the graph for aesthetic purposes of course.
Which features are not present in the handout I made?
If we’ll try to look at the handout we could clearly see its instability when it comes to the design. Honestly, were not internet connected when we made this so finding something related to the topic was really exhausting.
Our Reflection
1. What difficulty, if any, did you encounter in making the handouts? How did you overcome them?
ANGAY:
All I can say is that, preparing a handout was indeed a PAPER WORK!
I’d never imagine it to be like this. The planning on what to put on the graphic organizers was a pain and the making of the organizers itself was back-breaking (especially that were not internet connected upon doing this one. Finding pictures related to the topic was a tough try). So, in order to save more sweats I made drafts before and while I’m working on it. I opened a new blank document and do the draft there while I’m doing the rest on the other. I did it to prevent myself from confusion resulted by errors in typing, moving or whatever actions I’ll be committing to wipe out what I’ve started (which I’ve actually have encountered). I also make use of the clip arts available together with word art to fill all the lapses.
AYUBAN:
Actually in making handouts, it is not just an easy task but a challenge because there are guidelines you need to consider. There are proper ways to consider in making a better handout for the learners to learn much. I overcome them through following the guidelines and ways on making a better handout.
2. What tips can you give teachers regarding preparations of handouts?
ANGAY:
Making a handout is not an easy undertaking. It’s not only time consuming but its also an energy draining task so it is betters for the teacher to prepare few days before its presentation to the class. And like any paper works it should be started with an outline for it doesn’t only keep you on track but it also turns everything easier.
AYUBAN:
First, teacher needs to consider guidelines and ways to produce a better handout for the learning of the learners. Second they need to be more conscious of making the process to prevent repetition on its production. Last they have to be more critical and open minded in everything they do.