Gold Seal Lesson:
Fat Free

Copernicus Education Gateway

Subject:

Science

Grade:

9-12

ICLE Standards:

• Resources - identify, plan, and allocate resources
• Information -  acquire and use information
• Basic Skills -  read, write, perform arithmetic and mathematical operations, listen, and speak
• Thinking Skills -  think creatively, make decisions, solve problems, and visualize

Performance Task:

Justin is a senior in high school. His family owns and operates a family style restaurant that specializes in smoked pork barbeque.

After graduation from high school, Justin will enter a school of culinary arts with the goal of becoming a chief.  Justin plans to expand the family menu to appeal to visitors with tastes other than southern cooking.

Recently, Justin's father was diagnosed with heart disease. The doctor told his father to go on a low-fat, low-cholesterol diet. The family decided to change the restaurant menu along with their eating habits.

In this activity, each student will research the causes of heart disease and the effects that diets have on it. Each student will develop menus for one week (3 meals per day) containing food that is low in fat and cholesterol, according to specifications of the American Heart Association. If possible each student will prepare one meal or dish to be shared and evaluated by the class.

Procedure:

1. Students will research the topic of nutrition and heart disease.

2. Each student will develop menus for three meals per day for seven days without too much repetition.

3. The meals proposed for each day must not contain more than 1800 calories, 25 fat grams, and 325 milligrams of cholesterol total for the day.

4. None of the fat grams can come from unsaturated sources except for poultry and fish.

5. All meals must be balanced and nutritious, with the USDA recommended levels for vitamins and minerals.

6. All foods must be locally accessible and reasonably priced.

Knowledge / Skills:

Understand nutrition - the need for food and a good diet, ingestion, digestion, egestion and related disorders such as ulcers, appendicitis, etc.  S.3

Plan and apply real or hypothetical models and constructions to facilitate investigation and learning and the solution to practical problems.  S.115

Perform operations with signed (positive and negative) numbers, including decimals, ratios, percents, and fractions.   M.1

Use the technique of dimensional analysis to convert units of measure (e.g., convert km/hr to m/min).  Understand and use various techniques for estimating, making and converting measure; and using these to perform dimensional analysis.  M.33

Gather information from a variety of sources, including electronic sources, and summarize, analyze, and evaluate its use for a report.  ELA.3

Rubric:

4 POINTS:  Excellent: The student worked above minimum requirements of the assignment and demonstrated mastery of the subject, topic, or principle with little or no help or coaching.

3 POINTS:  Very good: The student worked above minimum requirements of the assignment and demonstrated mastery of the subject, topic, or principle with some coaching and help.

2 POINTS:  Good but needs improvement: The student met only the minimum requirements of the assignment.  He or she did not demonstrate mastery of the subject, topic, or principle and needed considerable coaching and help.

1  POINTS:  Poor: The student did not meet the minimum requirements for the assignment even with considerable coaching and extra help.

Keywords:

LIFE SCIENCE
DISEASE
TECHNOLOGY INTEGRATION
NUTRITION
RESEARCH
COMPUTATION
MODELS AND CONSTRUCTION

Grades:

Kg [] - 1 [] - 2 [] - 3 [] - 4 [] - 5 [] - 6 [] - 7 [] - 8 [] - 9 [x] - 10 [x] - 11 [x] - 12 [x]

ICLE Application:

D

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