Nutritional Value of Snack Foods
Created By:
Kathy Lowe
Title/Role:
Executive Director
Organization/School Name:
Massachusetts School Library Association
Location:
Massachusetts
Grade Level:
5 Type of Lesson:
Lesson in a unit Type of Schedule:
Fixed Collaboration Continuum:
Intensive Content Area:
Health Content Topic:
The nutritional value of snack foods Scenario:
The school librarian attends a meeting of fifth grade teachers where they are discussing the annual Health Fair in which their students will focus on nutrition. The teachers want students to find information that goes beyond basic facts. The librarian suggests a lesson for the students' next weekly 40-minute library visit in which they will learn how to construct higher-level questions. The team decides that the students will produce a brochure about healthy snacks. Together they determine criteria for the brochure and split other responsibilities. The teachers will introduce the unit and provide background information in the classroom; the librarian will develop a lesson on questioning and a chart for students to record their questions. Subsequently, the teachers will continue instruction on this topic in their classrooms and the librarian will guide students through the process of selecting and using appropriate resources. Overview:
Fifth grade students investigate the nutritional value of foods, specifically determining which snack foods are healthiest,and prepare a brochure based on their research for the school health fair. Final Product:
Students design and produce informational brochures to distribute at the school health fair. Library Lesson:
Students will identify the characteristics of higher-level questions. They will generate meaningful questions about the nutritional value of snack foods by creating a question chart that includes two columns: (1) factual questions and (2) higher-level questions. Estimated Lesson Time:
30 minutes Have you taught this lesson before:
No