Date of this Version
Spring 4-29-2019

Document Type
Portfolio

Citation
Schendt, Taylor. “Healthy Habits.” After school club lesson plans. University of Nebraska-Lincoln, 2019.

Comments
Copyright 2019 by Taylor Schendt under Creative Commons Non-Commercial License. Individuals and organizations may copy, reproduce, distribute, and perform this work and alter or remix this work for non-commercial purposes only.

Healthy Hedgehogs After School Program
By: Sophie Johnson Copyright 2019 by Sophie Johnson under Creative Commons Non-Commercial License. Individuals and organizations may copy, reproduce, distribute, and perform this work and alter or remix this work for non-commercial purposes only

NEBRASKA HONORS PROGRAM CLC EXPANDED LEARNING OPPORTUNITY CLUBS INFORMATION SHEET:
Name of Club: Healthy Hedgehogs

Age/Grade Level: 2nd - 5th grade

Number of Attendees: (ideal number) 8

Goal of the Club: (learning objectives/outcomes) To learn about the body and difference aspects of health including physical, mental and social well-being. Also promoting an overall healthy lifestyle.

Resources: (Information for club provided by) Previous knowledge and online sources

Content Areas: (check all that apply)

☐ Arts (Visual, Music, Theater &Performance)
☐ Literacy
☐ STEM (Science, Technology, Engineering &Math)
☐ Social Studies
☒ Wellness (Physical Education, Health, Nutrition &Character Education)
Outputs or final products: (Does the club have a final product/project to showcase to community?) N/A

Introducing your Club/Activities: This club encouraged healthy behaviors.

General Directions: Pick a health-related topic each week being sure to review previous lessons. Helps to tie it to previous weeks lesson.

Tips/Tricks: Use fun activities to wrap up the lesson and increase interest in the topic.

Students research healthy benefits of nutritional foods using nonfiction text and the Healthy Me! graphic organizer. Students then share their research findings using the Jigsaw cooperative learning strategy. As a formative assessment, students construct an exit ticket response regarding the health benefits of a favorite healthy food.

Students investigate how the major body systems (digestive, circulatory, respiratory, muscular, skeletal, and nervous) function during a traditional childhood tag game. As a culminating activity for the 5th grade Passport Lessons, students engage in project-based learning (PBL) to create a Healthy Living Plan and share research findings regarding the benefits of eating healthy foods and vegetables on the major body systems.   

This HyperDoc is designed to guide students through analyzing and employing healthy food choices. This HyperDoc contains a compilation of good work examples creaetd by students, for other students.  Please make a copy of the document, then feel free to use as is or remix for your classroom. You will also need to create your own Padlet to be used with your students.

Health covers a wide spectrum of current health topics. It investigates various components of mental, emotional, social, consumer, physical and reproductive health. It provides students with age-appropriate knowledge, skills, attitudes and the preventative measures necessary for creating a life-long healthy lifestyle. Health is designed to arm students with the most current and relevant health information so students are able to make wise, informative and positive choices to enhance their overall well-being. This is an essential class which fosters the concept of living a healthy, well-balanced life in all facets. Health II is a must have class in the virtual world. It fuses everyday real health issues in an invigorating, exciting, explorative, technology filled way allowing students a much more comprehensive, and imaginative way to study themselves and the make meaningful connections to the world around them.

Learn how a cow eats and digests food in this video segment from Nature.

In this module we will introduce you to concepts such as food security, food insecurity, nutrition security, livelihood security, food policies and programmes and the role of stakeholders and facilitators. You will gain the knowledge and skills required to gather information on many different levels, from the macro to the micro level. You will also, in time, become equipped to analyse community and household needs, understand the implications of policies and strategies for communities and households. You will eventually be able to report on the community situation regarding food insecurity and related issues and to advocate and request assistance for intervention.

This unit we focus on household food security and what the effect of food insecurity will be on households. These days the concepts nutrition, nutrition security, livelihoods and household livelihood security are also used when the bigger picture of household food security is discussed.

In this module your main task is to plan and carry out a set of activities with selected households in the community to help them gain a good understanding of their current and possible future use of natural resources in their area.

In Module 4 you are revising the important concepts from Module 1 such as food security,food insecurity, nutrition security and livelihood security. We add nutrition for the vulnerable,food behaviour, food choices, dietary patterns and diet diversity, as well as the role played by different stakeholders involved in food security. Together with the households you will gain knowledge on these issues and help the households themselves to gather information about their nutrition related problems, vulnerability, risks and malnutrition. You will together with them analyse the causes of these problems on different levels, from the macro to the micro level. The most important set of skills you will learn is how to work with households as a facilitator.

This activity is part of the community collection of teaching materials on climate and energy topics. This activity was submitted by faculty as part of the CLEAN Energy Workshop, held in April, 2011.

(Note: this resource was added to OER Commons as part of a batch upload of over 2,200 records. If you notice an issue with the quality of the metadata, please let us know by using the 'report' button and we will flag it for consideration.)

This PBL Inquiry Project has students learn more about nutrition and how it affects their school performance.

Students brainstorm the negative impacts humans have on the earth and learn to call this term the carbon or ecological footprint. They then explore their outdoor space to identify both the negative and positive impacts humans have on the environment. Next, positive actions humans can take to make the planet sustainable are researched so that students can generate a list of things kids can do to sustain the earth. Students make and present posters of the things they will personally commit to doing. As an optional, but impactful activity, a tree is planted in the outdoor space, marking the commitment to continue to reduce ecological footprints and increasing ecological handprint, leading to a more sustainable planet.

This lesson plan aims to make students pay more attention to what they eat: to think about the ingredients, how to understand them, and how they are processed to create industrial food products.
Chocolate is the focus of this lesson plan; similar learning goals could also be achieved by using different foods, adapting the educational resources available here in an appropriate way.

These resources have been developed in the Europeana Food and Drink project ( www.foodanddrinkeurope.eu ) .

Students measure the length of a pea pod and a carrot in non-standard vegetable units (a pea seed) and discuss the advantages and disadvantages of measuring using non-standard measures. Students then practice measuring length of classroom objects to develop the skills of measurement accuracy and precision. In the outdoor garden, students measure three different fruits, vegetables, and/or herbs that are growing there. They convert their measurements between different units of measure in the metric system. For example: The tomato is 14 cm long or 140 mm long. Finally, students research the health benefits of the fruits and vegetables they measured and taste these healthy foods if they wish. 

To achieve food security in a changing climate, the global community must operate within three limits: the quantity of food that can be produced under a given climate; the quantity needed by a growing and changing population; and the effect of food production on the climate. At present the planet operates outside that safe space, as witnessed by the enormous number of people who are undernourished. If current trends in population growth, diets, crop yields and climate change continue, the world will still be outside this ̢ĺŰĺ÷safe operating space̢ĺŰĺŞ in 2050. Humanity must urgently work to enlarge the safe space and also move the planet into the safe space (film credit: Commission on Sustainable Agriculture and Climate Change, an initiative of the CGIAR Research Program on Climate Change Agriculture and Food Security, in collaboration with University of Minnesota Global Landscapes Initiative).

The Digestion and Nutrition Student Edition book is one of ten volumes making up the Human Biology curriculum, an interdisciplinary and inquiry-based approach to the study of life science.

This textbook serves as an introduction to nutrition for undergraduate students and is the OER textbook for the FSHN 185 The Science of Human Nutrition course at the University of Hawai'i at Mānoa. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan.

Folder of openly licensed course materials for Human Nutrition course, including in-depth introduction to the science of nutrition, stressing characteristics of nutrients and their food sources. Examines digestion, absorption and metabolism of nutrients. Includes individualized diet analysis and current-interest topics including weight management and some disease therapies. Emphasis is placed on use of scientific research criteria for evaluation of current nutrition articles.