PDHPE Programming - Assignment Example

PDHPE UNIT PLAN UNIT YEAR/STAGE: UNIT LENGTH: Lessons UNIT TIMING: Term Week/s STRAND/S: UNIT Major Outcomes: Evidence of Learning: The program aims to achieve the following outcomes; A change in the behaviour of the students regarding their food choices Developing the habit of eating a healthy breakfast on daily basis Being informed about the different types of foods and their importance for the body Being informed about the prospect of eating unhygienic food and the consequences of such unhealthy eating Behaviour modification regarding dieting By the end of this unit of work students will have: The information about choosing the most appropriate food from a large variety of foods. Learned the importance of eating breakfast and the problems associated with avoiding breakfast. Knowledge about the basic components of food e.g. carbohydrates etc. Knowledge about unhygienic food; the organisms that thrive on human foods as well as in the human body Learned about various infections and diseased. E.g. food poisoning etc Learned about dieting; its benefits and losses. Learned about cultural influences on food choices Contributing (minor) outcomes: Being informed about the diseases that arise as a result of consumption of unhygienic food Being informed about the benefits of boiling and freezing (regarding food treatment) Being informed about cultural influences on food Students learn about: Students learn to: Foods that promote good health (LS.12) A nutritious and balanced diet (LS.12) Eating and drinking appropriately (LS.13) Personal health care (LS.14) The importance of hygiene and grooming (LS.15) Recognize and understand the qualities of food that can possibly contribute towards enhancement of a person’s health Depending upon one’s lifestyle, the student should be able to recognize foods that are suitable according to their own lifestyle In situations where a need to choose food arises, the students should be able to display ability to choose healthy foods. Become able to understand and evaluate the nutritional value of foods by reading their packaging or labels. Become able to understand that some people may be allergic to certain foods such as peanut, and others may be unable to tolerate certain foods e.g. lactose intolerance. Became able to understand the influence of culture, peer pressure and media regarding choices of food. Realize the fact that health, diet and physical activity are interconnected; providing a balanced diet to oneself while making efforts to perform exercise is essential. Additionally, it is important to understand that junk food is unhealthy and its consequences may be deleterious. Learn to follow a strict pattern and timing of meals. In case a student suffers from a medication conditions, he should be aware of the importance of following this principle. Make efforts to assist others and oneself to follow regular meals pattern. Practice procedures that enhance or protect health, e.g. washing hands before meals or after toileting. CONTENT TEACHING STRATEGIES & LEARNING ACTIVITIES RESOURCES Week 1: Importance of a balanced diet A balanced diet is essential to promote health and it is for this reason that a number of important aspects should be kept in mind by all. These include; Children should preferably be breastfed; this is not only advantageous for the baby, but also for the mother. Normal development of an individual is largely dependent upon abundant nutritious supply; this supply should be maintained throughout the period of rapid growth i.e. childhood and adolescence. A record of growth should be maintained from birth to adolescence; this provides an idea about the ongoing process of growth and also serves as an opportunity to pick abnormalities if one arises. Fruits, legumes and vegetables should be consumed on regular basis. Cereals like breads, rice, noodles, pasta and preferably wholegrain should be included in diet Proteins are essential; therefore fish, poultry and lean meat should all be consumed as part of the diet Milk and its derivatives like cheese, yoghurts etc are beneficial. However, milks containing a reduced amount of fats should be avoided in very young children since their energy demands are higher. Drink plenty of water; water is the main element that sustains a living cell. Avoid stimulants and Alcohol. Saturated fats should be avoided. Excessive salt is deleterious to health. Sugar consumption should be optimum; excess sugars are harmful Preparation and storage of food should be done with great caution. Week 2 Diet and Dieting Diet refers to the range of food that is chosen by a person for his food. Dieting is often referred to the practice of limiting the amount of food intake to achieve a reduction in a person’s body weight. The problem of weight is compounded when a person who is dieting starts consuming diets known as fad diets, which work as ‘quick fix’ - an unhealthy choice. Most fad diets achieve what is known as short-term weight loss, by limiting intake. Losing weight once does not confer protection from obesity in future; in fact nearly 90 percent of those who practice dieting regain their weight within a short period of time after they stop dieting. Repeated cycles of dieting may ultimately result in a greater deposition of fats within the body. Therefore yo-yo dieting should be avoided. Commonly used dieting practices revolved around the following notions: - One dimensional dieting in which a single type of food (e.g. all fruit or vegetable) is the mainstay of diet. This is non-advantageous and bowel problems and boredom are the limiting factors for its success. It may result in loss of muscle protein and dehydration. - High-fibre dieting in which fibre-rich foods like vegetables and fruits in combination with nuts and grains are consumed. Although flatulence is an issue, the overall outcome is satisfactory and it is regarded as a safe pathway for weight reduction. - Very low-calorie liquid dieting makes use of soy flour along with low-fat milk solids. This pattern of dieting can cause metabolic abnormalities and various serious side effects. Although some benefit is observed in the extremely obese persons, this pattern of dieting demands extensive medical supervision. Week 3 Cultural influences on food choices. The importance of the role of family on food choices cannot be ignored. The family plays a central role in determining the attitudes towards foods. Out eating patterns are shaped by family and therefore they may turn out to be positive or negative depending upon the family’s choices of foods. When our interaction with the external social factors increases, the influence of peers and the knowledge that we gain from educational institutions comes to reshape our attitudes towards foods. This is the point where it is highly likely that healthy habits of eating are modified into unhealthy ones. At the same time, other factors like the economic factors also play a role in the selection of diet. Media’s role in shaping our opinions regarding food is also a major determinant. Theory Lesson using Note Books, Videos and Internet. Practical lessons – Students will be given an assignment to make a list of foods that fall under different categories e.g. Carbohydrates, Fats, Vitamins and Proteins etc. Theory Lesson using Note Books, Videos and Internet. Practical lessons – Students will be given an assignment to make a diet plan for a person who is obese and suffers from a cardiac disease at the same time. Theory Lesson using Note Books, Videos and Internet. Practical lessons – Students will be given an assignment to make a list of favourite food items that are consumed among people of different cultures. Teaching Notes, Workbooks, Multimedia Classroom DVD and Display Stationary items Refreshments Teaching Notes, Workbooks, Multimedia Classroom DVD and Display Stationary items Refreshments Teaching Notes, Workbooks, Multimedia Classroom DVD and Display Stationary items Refreshments ASSESSMENT The assessment will be carried out using questionnaires designed specifically to assess the knowledge of students who have completed the program. UNIT EVALUATION Evaluation will be carried out by comparing the benefit that is achieved against the cost incurred to complete the process. Based on the level of student learning achieved, recommendations for future will be developed in order to bring improvement in design of the activity. Read More