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Lesson
4 In the Fast Food Lane
Lesson Goal: Students will
demonstrate the ability to distinguish between healthy and unhealthy fast
foods.
Objectives:
Students will demonstrate the ability to analyze whether or not a fast
food establishment offers menu items that meet the USDA guidelines.
Students will demonstrate the ability to determine the amount of hidden or
added fat in any given fast food menu item
Students will demonstrate the ability to identify healthier choices on
fast food menus.
Students will demonstrate the ability to identify healthier beverage
choices.
Students will demonstrate scanning pictures
Students
will demonstrate saving pictures off the Internet
Students will gain experience in creating a brochure, using publishing
software
Students will gain experience in public speaking.
Students will gain experience documenting sources of information.
Time Frame: Two 60-minute class
periods
Materials:
Computer
Digital Editing Software
Publishing Software
Internet Access
Calorie
Burning
http://www.diet-i.com/calorie_table/
McDonalds USA Nutrition
Information
http://www.mcdonalds.com/usa/eat/nutrition_info.html
Subway Menu and Nutrition
http://www.subway.com/subwayroot/MenuNutrition/index.aspx
Taco Bell Nutrition Calculator
http://www.yum.com/nutrition/menu.asp?brandID_Abbr=5_TB
The Fast Food Nutrition Fact
Explorer
http://www.fatcalories.com/
Procedures:
I.
Introduction:
The teacher will facilitate a large group discussion during which the
students will identify and come to consensus on the class's favorite four
fast food establishments.
List them on the board and discuss each fast food restaurant as to whether
it offers healthy food choices, or not.
1.
USDA guidelines
Explore with students whether or not
the foods meet the USDA guidelines.
a. Are a variety of foods offered?
b. Are some of the menu items low in fat?
c. Are vegetables, fruits and grain products available?
2.
Fat Content:
Discover with students how much
hidden and added fat is in a typical meal at a fast food restaurant. A
healthy, reasonable goal is no more than 25 grams per meal: examples
Menu
1
McDonald's Quarter Pounder with
Cheese-31g fat
French Fries-11g Fat
Root Beer-0g Fat
Total-42g Fat
Menu 2
Pizza with meat, 1/8 of 12"-10 g Fat
Shake (not low fat frozen yogurt)-9 g Fat
Total 19 g Fat
Menu 3
Burrito with beef, beans and cheese-21 g Fat
Onion Rings-16 g Fat
Hot Fudge Sundae-11 g Fat
Total 48 g Fat
3.
Healthier Choices
Discuss with students how more
healthy choices could be made: examples
a.
Order low-fat options (bean chili, salad bar with lite dressings, regular
hamburger rather than the deluxe, select sliced meat sandwiches, avoid
fried or breaded foods, use ketchup and mustard rather than mayonnaise.)
b.
Avoid food that is described as buttered, buttery, basted, fried, creamed,
Hollandaise, au gratin, scalloped, rich, etc.
c.
Select foods that include the terms broiled, grilled, roasted, stir-fried,
steamed, au jus (in its own juice) poached, raw, garden fresh.
d.
Order dressings, butter, and sauces served on the side and use sparingly.
4.
Fat Adds Up
a.
Illustrate on the chalkboard how quickly fats add up in foods. If you
ate a typical bologna sandwich, this is what you would have:
2
oz. bologna= 16 grams fat
1 1/2 oz. slices cheese = 12 grams fat
2 tsp. mayonnaise = 8 grams fat
2 slices bread = 2 grams fat
TOTAL
- 38 grams fat
b.
Compare the bologna sandwich with the following sandwiches:
Sandwich
1
3 oz. lean roast beef = 12 grams fat
8 oz. glass of low fat milk instead of cheese = 5 grams
2 slices bread = 2 grams fat
2 tsp. catsup and mustard = 0 grams fat
Sandwich
2
2 slices bread = 2 grams fat
2 Tbsp. peanut butter = 16 grams fat
3 oz. turkey = 4 grams fat
3oz. ham = 9 grams fat
3 oz. water packed tuna = 2 grams fat
5.
Drinking Healthy
Drinks: List with the class several
of the choices they have for drinks when they go to a fast food
restaurant. Discuss the relative merits of each drink, and include
information such as the calorie count and nutrition found in each. Examples
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Drink
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Calories
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Nutrients
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skim milk (1 cup)
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86 calories
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calcium, riboflavin,
protein, vit. A
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2 low fat milk (1
cup)
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121 calories
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calcium, riboflavin,
protein, vit.A
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whole milk (1 cup)
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150 calories
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calcium, riboflavin,
protein
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2 chocolate milk (1
cup)
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179 calories
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calcium, riboflavin,
protein, vit.A
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milkshake (10 oz.)
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360 calories
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calcium, riboflavin,
protein
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orange juice (1/2
cup)
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56 calories
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vitamin C
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diet pop (12 oz.)
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2 calories
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too small to count
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soda pop (12 oz.)
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151 calories
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none, simple sugars
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6.
Riboflavin and Calcium?
Explore with students the definition
and function of riboflavin and calcium, as it related to the human body.
7. Fast Food Health
Investigate what restaurants and fast food establishment are doing to
promote good, healthy eating habits.
Many eating establishments use a small heart symbol on their menus to show
which food items are recommended by the American Heart Association as
being low fat choices (low fat does not always mean healthy eating).
8.
Living in the
Fast Food Lane
Students will create a brochure which promotes three fast food restaurants
and includes options for healthy meals and/or snacks at each of the
establishments including nutritional information.
Assessment:
Rubric for Brochure
Instructions for Assessment:
_____________________________________________
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Brochure
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Outstanding
4
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Proficient
3
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Novice
2
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Emerging
1
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Score
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Diagram
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Is clear and
easy to understand
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Is clear.
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Doesn't have a
clear structure
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No
structure
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Information
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Is accurate and
appropriate
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Is
adequate
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There is
inaccurate information
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Inaccurate
information was included
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Facts
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Seven or more
facts were conveyed
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At least six
facts related to the topic were conveyed
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At least five
facts related to the topic were included
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Four or less
facts related to the topic were included
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General Appearance
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Is organized and
creative. Appealing to the audience.
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Shows some
organization and creativity
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Doesn't have
clear organization
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Lacks
organization and creativity
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Total
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