NutritionEducation4-HProject

8/16/2019 NutritionEducation4-HProject

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Food Safety is Key, It’s Up to You & Me

By: Denielle Saitta and Susannah Brewton


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Intended Audiene:

The FoodMASTER Intermediate curriculum prepares 3rd through 5th grade students about the

ten basic topics in foods. The lesson presented will coered !ealth" !and #ashing.

!urpose"Ba#$round:

Each topic area has hands$on and computer based lessons to ta%e students on an e&citing and

innoatie e&ploration of food' math' and science. These engaging lessons will help students

deelop aluable s%ills and encourage them to thin% about learning in a new fashion that is fun

and e&citing for eer"one inoled.

The lesson topics include(

) Measurement) Food Safet"

) *egetables

) Fruits) Mil% and +heese

) Meats

) Eggs) Fats and ,ils

) -rains

) Management

The student hands$on actiities and wor%sheets' are designed to be %id friendl" and eas"

for both teachers and students to follow. Each lab actiit" can be adapted to fit a ariet" of

classroom structures. +omputer$aided learning materials are simple enough to be self$directed b"


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the students. The hands$on and computer$aided lessons ma" be used independentl" or combined

to create a multimedia curriculum.

If indiiduals do not practice proper food safet" techniues' the" put themseles and

other at ris% for sic%ness. #e are presenting the topic of Food Safet" to children in grades three

through fie' as it is important for them to learn how to %eep themseles' their friends' and their

famil" safe from foodborne illness. /earning simple food safet" techniues' such as proper hand

washing' at an earl" age will help children to lead b" e&ample throughout their lifetime.

%earnin$ '(eti)es:

) Students will be able to state how long hands need to be washed.) Students will be able to demonstrate proper handwashing techniues.

) Students will be able to communicate the importance of handwashing.

Assess*ent +ool:

Assessment tool can be found within the Appendi&.

utrition -duation utline +a'le:

0uration Topic Actiit" Materials needed

5 minutes 1retest 1retest !and #ashing) For the teacher( -lo -erm gel' 2*


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4 minutes

4 minutes

5 minutes

!ealth" !ands

!ealth" !ands

1osttest

/esson

!and #ashing actiit"

1osttest

light.

) For each group( piece of paper'

pencil' sin%' soap' paper towels' "ellow mar%er' red mar%er.

,ptional( green mar%er.

utrition -duation .ontent: Food Safety is Key, It’s Up +o You & Me

+o Be Done In Ad)ane:

) -ather supplies( -lo -erm gel' 2* light' paper' pencils' paper towels' "ellow mar%ers' and red

mar%ers.) ,rgani6e materials so that the" can be easil" passed out to each group

) !ae copies of handout

) !ae 1ower1oint read" to begin

/elo*e & Introdution: !ello eer"one' welcome to 7Food Safet" is 8e"' It9s 2p To :ou ;

Me.< M"=,ur name>s? is=are @@@@@@@@@@@@@@' and I=#e am=are from@@@@@@@@@@@@@@@. efore

we get started with our lesson and actiities' we are going to pass out a uic% little test to see

what "ou alread" %now about food safet".

!retest: !andout the pretest to all students' and read the uestions out loud. Allow the students 3

minutes to complete the pretest. After 3 minutes' collect all papers.

%esson:

) 7Raise "our hand if "ou can tell me the biggest moers of bacteria

to food.<

) 7The answer is "our handsB<

) 7:our top goal is to stop the spread of bacteria in the %itchen.


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) 7Raise "our hand if "ou can tell me wa"s that "ou can stop the

spread of bacteria.<) 7Toda"' we are going to focus on one important wa" that "ou can

%eep awa" sic%ness that is caused b" unsafe food $ hand washing.


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will need a reader' recorder' washer and prop person.

) 1rop people will gather supplies.

) Readers will reread the hand washing steps.) Recorders will trace an outline of a hand on a piece of paper.

) An adult will suee6e a drop of -lo -ermH -el in each washer9s hands and will instruct the

washers to rub the gel all oer their hands.

) The prop people will shine the 2* light on the washers9 hands. Remind prop people that the"

will need to share the 2* light.

) Each group will obsere the glowing areas on their washer9s hands. ,n the traced hand'

recorders will use a "ellow mar%er to color the glowing areas from one of the washer9s hands.

>-lowing areas represent germs.?

) #ashers will wash and dr" their hands. Then prop people will shine the light on the washers9

hands a second time.

) -roups will loo% for an" remaining glowing spots and recorders will draw red dots on the traced

hand to represent an" remaining glowing areas.

) If e&tra time remains' repeat the washing and obsering glowing areas. This time circle an"

remaining glowing areas with a green mar%er.

) 0iscuss results and answer uestions.

/rap1up".onlusion: 2add *ore infor*ation here3

E&pected results(

) Safet" and securit" are basic needs of humans. Safet" inoles freedom from danger' ris%' or

inDur". Securit" inoles feelings of confidence and lac% of an&iet" and fear. Student

understandings include following safet" rules for home and school' preenting abuse and

neglect' aoiding inDur"' %nowing whom to as% for help' and when and how to sa" no.

) Indiiduals hae some responsibilit" for their own health. Students should engage in personal

care dental h"giene' cleanliness and e&ercise that will maintain and improe health.

2nderstandings include how communicable diseases' such as colds' are transmitted and some of

the bod"9s defense mechanisms that preent or oercome illness.


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#e hope now that eer"one is aware of the importance of handwashing' the proper G

steps of handwashing' and how long hands need to be washed.

At this time we would ta%e uestions and allow room for discussion with the students.

-)aluation

#e feel that our oerall lesson was successful. ,ut lesson flowed smoothl" and was well

organi6ed. The information presented was releant to the age group' which was third through

fifth graders. The -low -el actiit" was a success and had students and facult" engaged

throughout the process. The" all were intrigued and e&cited to see the Jgerms9 with the 2* light.

Ealuate and write an assessment about the implementation of "our lesson plan. The group si6es

and interaction made for open discussion amongst the class and created a more interactie

learning enironment. The 1ower1oint presentation also helped with showing the handwashing

steps and describing the importance of handwashing to the students.

After reflecting on our lesson' we identified specific things that did not go as planned.

The classroom was er" well lit so it was hard at first to see the Jgerms9 with the 2* light' but

once the lights were turned off and the blinds were closed then this was not an issue. This did not

ta%e awa" from the actiit" itself though. 0ue to the time constraints we did not hae much time

for discussion' in completing this lesson again we would ma%e sure there was enough time

allotted. #e additionall" identified wa"s in which we could improe our nutrition education

lesson. 2tili6e a room with a sin% so that the children will not hae to leae the room. !ae the


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pre and post tests printed out and read" for the students. !aing enough 2* lights for seeral

groups to utili6e.

4eferenes:

FoodMASTER Intermediate. >n.d.?. Retrieed April K' 4' from

https(==www.foodmaster.org=grade3$5.htmlL.*&bIa%r844


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Appendi&

Appendi& Table of +ontents(

i. Assessment tool and answers

ii. Actiit" instructions

i. Supplies chec%list

iii. Audience handouts

. References


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i. Assessment tool and answers

+ircle the best answer(

. #hat are the biggest moers of bacteria

a5 0ands

b. Feed

c. Cosesd. /ips

. !ow long should "ou wash "our hands

a. 4 seconds b. 4 seconds

c. The time it ta%es to sing the 7Star Spangled anner<

d5 +he ti*e it ta#es to sin$ 60appy Birthday to You73. !ow man" steps are there in hand washing

a. 3 steps

b. 5 steps

5 8 steps

d. K steps

. The first step in handwashing is to put soap on "our hands.

a. True

'5 False

ii. Actiit" instructions


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!ealth" !ands(

i. 1urpose( E&plain the purpose of the actiit" N how the actiit" reinforces a learning

obDectie.

) Students will learn proper techniues for hand washing.

The use of -lo -ermH gel will isuall" reinforce the importance of

personal h"giene=hand washing.

ii. 0uration( Estimate the time reuired to complete the actiit".

) Instruction on !ealth" !ands will last about 5$4 minutes

) The actiit" will ta%e 5 minutes

iii. Euipment and supplies( e thoroughO list of all euipment and supplies needed to

conduct the actiit"

) For the teacher( -lo -ermH gel' 2* light.) For each group( piece of paper' pencil' sin%' soap' paper

towels' "ellow mar%er' red mar%er. ,ptional( green mar%er.

i. 0irections( Specificall" describe how to prepare for and conduct the actiit"

. Read !ealth" !ands and complete the 0oodle ugs.

. 0iide the class into groups of four to complete Scientific Inuir"( !and

#ashing. Each group will need a reader' recorder' washer and prop person.

3. 1rop people will gather supplies.

. Readers will reread the hand washing steps.

5. Recorders will trace an outline of a hand on a piece of paper.

. An adult will suee6e a drop of -lo -ermH -el in each washer9s hands and

will instruct the washers to rub the gel all oer their hands.


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G. The prop people will shine the 2* light on the washers9 hands. Remind prop

people that the" will need to share the 2* light.

P. Each group will obsere the glowing areas on their washer9s hands. ,n the

traced hand' recorders will use a "ellow mar%er to color the glowing areas from

one of the washer9s hands. >-lowing areas represent germs.?

K. #ashers will wash and dr" their hands. Then prop people will shine the light on

the washers9 hands a second time.

4. -roups will loo% for an" remaining glowing spots and recorders will draw red

dots on the traced hand to represent an" remaining glowing areas.

. If e&tra time remains' repeat the washing and obsering glowing areas. This

time circle an" remaining glowing areas with a green mar%er.

. 0iscuss results and answer uestions.

iii. Audience handouts

Front(


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ac%(


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i. Supplies chec%list

For the entire lass:

-lo -ermH -el

2* /ight

For eah $roup:

piece of paper

1encil

Sin%

Soap

1aper towels

"ellow mar%er

red mar%er

. References


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FoodMASTER Intermediate. >n.d.?. Retrieed April K' 4' from

https(==www.foodmaster.org=grade3$5.htmlL.*&bIa%r844

NutritionEducation4-HProject

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