FCS/FBU Lesson Plan (full) for FCS 470) Modified by J. Duncan 8.19.

15
Student Name Chelsea Koenigsfeld
Target Audience 6th-8th grade students of St. Clair Middle School Length of session: 45-50 minutes
Title of Lesson: Sugar
I.

Standards/Quality Indicators/Skills

Apply nutrition knowledge to compare the nutrient contribution of a food to its energy contribution
(MLS)
Analyze the effect of nutrients on health, appearance, and peak performance (NASAFACS).
Conduct sensory evaluations of food products (NASAFACS).

Learning Objectives/Goals
II.
GOAL:
To educate students about sugar while giving them context of the information with a
hands-on experience concerning a popular beverage
III.

LEARNER OUTCOME(S):
After the lecture, students will be able to identify two of the most common types of
sugar (Cognitive)
After the lecture, students will be able to compare labels and decide which food
contains more sugar (Cognitive)
After the lecture, students will be able to complete assigned activity given the
needed conversions to measure out amount of sugar in Dr. Pepper (Psychomotor)
After the lecture, students will be able to explain one side effect of consuming too
much sugar (Cognitive)
After given specific examples, each student will be able to explain one way they
will change their behavior to drink more water (Affective)

IV.

Assessment

Assess students knowledge by asking them to identify the different types of sugar
commonly found on labels (DOK 1)
Assess students knowledge attained by asking them to compare two labels and
explain which contains more sugar (DOK 3)
Assess students knowledge attained by asking them to measure out the amount of
sugar in a bottle of Dr. Pepper (DOK 3)
Assess students knowledge by asking them to recite the side effects of consuming
too much sugar (DOK 1)
Assess students knowledge attained by asking them to explain a few ways to drink
more water (DOK 1)

V.

Lesson Structure and Procedures

I.

Begin lesson with assessing knowledge of students by asking what beverages they have
consumed today

II.

Review objectives listed on the PowerPoint slide in anticipation of what the lesson will
cover

III.

Begin lecture with explaining the different types of sugar, explaining the different forms
that might be seen on the nutrition label (Verbal/Linguistic, Understanding)
Discussion on different forms that the students have seen on labels (Interpersonal, Verbal,
Applying)
Discussion comparing foods with hidden sugar (Interpersonal, Visual, Understanding)
Lecture on side effects of large amounts of sugar consumption (Verbal, Understanding)
Discussion on how to consume more water to stay hydrated (Verbal, Interpersonal,
Applying)

VI.

Activity comparing nutrition labels sugar content (Visual, Psychomotor, Analyzing)

Activity measuring out sugar content in one bottle of Dr. Pepper (Visual, Existential,
Mathematical, Psychomotor, Evaluating)

IV.

How will you use the information attained to make you feel more energetic throughout the
day?

V.

Went through PowerPoint explaining key points about sugar, the different forms, compared
labels, measured out sugar in a Dr. Pepper, side effects of high sugar consumption, and
ways to stay hydrated. Included group discussion on all topics covered

VI.

After learning important facts about sugar and consuming too much, students will be able to
use that knowledge to choose healthier beverage options by examining the label. Students
will also have the ability to be more conscious of their consumption and the sugar content in
their food and beverages. For the next lesson, students will be fully prepared to explore
MyPlate and examine how foods are categorized and how to make a balanced meal to
achieve full nutrient recommendations for their age and gender.

VI.

Differentiation/Accommodations/Modifications/Increase in Rigor

To meet the needs of all students, I have incorporated several different learning techniques,
including verbal, linguistic, mathematical, visual, and existential
VII.

Resources and Materials (List all here; it should match the resources and materials
note in the lesson structure and procedures section above.)
List of materials used during the instruction of the lesson
PowerPoint, food boxes with labels, measuring cups, about 150 grams of sugar in separate
containers (one for each student), measuring spoons, calculators, sandwich bags

(o 2013 MoDESE) The Department of Elementary and Secondary Education does not discriminate on the basis of race, color, religion,
gender, national origin, age, or disability in its programs and activities. Inquiries related to Department programs and to the location of
services, activities, and facilities that are accessible by persons with disabilities may be directed to the Jefferson State Office Building,
Office of the General Counsel, Coordinator - Civil Rights Compliance (Title VI/Title IX/5M1ADN Age Act), 6th Floor, 205 Jefferson
Street, P.O. Box 480, Jefferson City, MO 65102-0480; telephone number 573-526-4757 or TTY 800-735-2966; email
civilrights@dese.mo.go