Be the Pro on your MyPlate

Duty (unit):
Competency (task):
Class & Period:

MyPlate

Your Name:

Jenn Wendel, Tamra

Recce, Hannah Loughner,
Alexandra OKeefe
Protein
Date of Lesson:
3/26/15
Northern Cambria High School Students (3 periods)

Objectives:
After observing and participating in the cooking demonstration on the Mini-Turkey
Meatloaves, students will be able to replicate the recipe to make at home with 100%
accuracy.
After listening to the protein portion of the demonstration, students will be able to
identify the various benefits and sources of lean protein with 100% accuracy.
P.A. Standard: Food Science and Nutrition 11.3

References:
Eatrright.org
Choosemyplate.gov
Cook Yourself Thin cookbook
Room 7: Teaching FDNT resource
center

Teaching Aids Needed:

Cooking Demo (see pg.2)
MyPlate Model
Protein Fake Foods

Room Arrangement: (Indicate See Attached if room plan is included on another page)
N/A
Introduction to Lesson:

Who has ever made a meal and thought while cooking your meal: Is this healthy for me
Does this fulfill MyPlate standards?

This page is needed for laboratory plans and demonstration plans;

Attach recipes study guides, student plan sheets, etc. to lesson plan.
Supplies Needed: (include amounts)
Equipment Needed:
Turkey Mini-Meatloaves:
What we needper demonstration
(Serves 4)
All ingredients for recipe
Ingredients:
Samples of new proteins
1 slice wheat bread toasted
(fake food)
(1/2) cup skim milk

Plates, spoons
1 tbsp & 1 teaspoon olive oil
1 chef Knife and 1 butter knife
1 small onion diced
1 clove garlic minced
Measuring tools
5 oz bag baby spinach leaves
Cutting board
1 (1/4) lb ground turkey
Large Mixing Bowl
2 tbsp finely grated parmesan
Small Mixing Bowl
cheese
12-cup Muffin tin
1 large egg
(1/2) teaspoon salt
Frying-Pan
(1/4) teaspoon black pepper
Serving spoons
(1/8) nutmeg
1 Large soup spoon for
Non-stick spray
spreading sauce on
meatloaves
Toaster (for bread to be crispy
Glaze:
or hard)
3 tbsp ketchup

2 teaspoons Worcestershire sauce

1 teaspoon of hot sauce

Directions:
1. Preheat oven to 375 degrees
2. Crumble toasted bread until crumbly
and pour milk over crumbs and
transfer in medium bowl
3. Heat 1 teaspoon of oil, onion, garlic
until soft, add spinach until wilted,

transfer to bowl with soaked

breadcrumbs
4. In the same bowl add turkey, cheese,
egg, salt, pepper, nutmeg. Mix well
with hands
5. Spray muffin tins with non-stick spray
and scoop 1 cup of mixture into each
muffin-tin. Bake for 10 mins
6. While meatloaves are cooking make
the glaze by combining in a small
bowl ketchup, Worcestershire sauce,
and hot sauce. Brush over
meatloaves, then bake for 5 mins
until cook thoroughly.

Time Schedule:

Pre-laboratory or Demonstration
Organization:

Review of MyPlateDoes this fit your

dinner-10 to 15 mins
Preview of ingredient talk and there
nutritional importance of each-5 mins
Demonstration & Bake Time- 15 mins
Show different examples of fake
food protein sources while food is
baking 10mins
Plate food and taste 5 mins
Q &A- 5 to 10mins

Clean-Up Duties:

Prep and measure all ingredients in

mini-bowls/prep cups prior to
demonstration time
Have oven pre-heated
Make sure all materials/tools are out
on demonstration table

Content/Learnings/Subject Matter:

Throw away excess food

Clean any materials used during
demonstration
Wipe off all counters
Bring all materials that we brought to
location back to car.

Activities/Experiences:

Holding up a myplate model to show

emphasis on the 5 food groups.
(protein, grains, fruits, vegetables,
dairy)
Portion control, half of the plate should
be fruits and vegetables and the other
half should be protein and grains.
Protein: meats and plant sources
Protein is important for building
muscles, tissue repair, and cell growth.
Turkey can be used in place of beef.
Turkey is leaner, which means it has
less fat and cholesterol overall.
Spinach- contains iron, K, Vitamin K,
fiber. Adding this ingredient to your
foods will add fullness to the dish.
Whole wheat- make half of your grains
whole wheat to get more fiber and
Vitamin B6. This is a great way for
your body to get energy.
Adding onions, nutmeg, and garlic to
this recipe, gives flavor without adding
any calories!

When you eat dinner, does your plate

look similar to this one?
Is anyone familiar with the myplate
model? If so, what can you tell me
about it?
Do you ever think of portion control
when youre cooking, going out to eat,
or at a buffet?
Can anyone name foods that contain
protein? Does anyone know why
protein is so important for the body?
Does anyone know why we would use
turkey instead of beef?
How many of you choose whole wheat
products?

Summary of Learnings (Review) of This Lesson/Closure:

After trying the recipe Who would try this at home? Do you think turkey is a better alternative
than beef? Now you see how easy and delicious healthier options can be?

Assignments:
I encourage all of you to try this delicious recipe at home with your family!

Evaluation Procedure:
Will ask students to give summary of why protein and portion control are important when
planning a meal.

Evaluation of Effectiveness of Lesson and Method of Presentation (to be completed by

teacher after the lesson is taught). What did the students learn? What evidence do yo9u
have which shows this?