Nutrition and Wellness

Curriculum Area: Health and Physical Education

Grade Level: 6th Grade (aligned with Canada’s provincial curriculum standards)

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Lesson Overview:

This 90-minute lesson focuses on introducing students to the fundamentals of nutrition, including macronutrients and micronutrients, balanced eating based on Canada’s Food Guide, healthy versus unhealthy food choices, and the role of hydration. By incorporating interactive, age-appropriate activities, students will learn to make informed decisions about their eating habits and understand the connection between nutrition and overall health.

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Learning Objectives:

By the end of this lesson, students will be able to:

1. Identify the role of macronutrients and micronutrients in the body.
2. Explain the importance of a balanced diet using Canada’s Food Guide as a reference.
3. Demonstrate how to read and understand food labels.
4. Recognize the impact of hydration and healthy food choices on daily energy, mood, and physical activity.

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Lesson Timing Breakdown:

1. Warm-Up Activity: Nutrient Detective (10 minutes)
2. Instructional Segment: Basics of Nutrition + Canada’s Food Guide (25 minutes)
3. Interactive Session: Reading Food Labels & Hydration Exploration (20 minutes)
4. Small Group Activity: Healthy vs. Unhealthy Food Choices (20 minutes)
5. Reflection & Wrap-Up Discussion (15 minutes)

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Materials Needed:

• Chart of Canada’s Food Guide (or laminated copies)
• Sample food packaging (cereal box, juice container, granola bar, etc.)
• Student worksheets (food label reading guide & comparison chart)
• Visual aids (macronutrient and micronutrient charts)
• Whiteboard and markers
• Small cups of water for tasting demonstration (vs. sugary drinks)

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1. Warm-Up Activity: Nutrient Detective (10 minutes)

Kick off the lesson with an engaging activity:
Instructions:

• Write the names of foods (e.g., apple, chicken breast, candy, bread, soda) on slips of paper.
• Place slips in a “mystery bag.”
• Divide students into two teams. Each team will randomly pull out a food slip, and their task is to identify the primary macronutrient (carbohydrate, protein, or fat) based on teacher prompts.
• Each correct guess earns one point!

Purpose: This playful activity sets the tone for the lesson, introduces students to the concept of macronutrients, and gets them thinking critically about food components.

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2. Instructional Segment: Basics of Nutrition + Canada’s Food Guide (25 minutes)

Part A: Basics of Nutrition (10 minutes)

Teacher-Led Instruction:
Use visual aids like charts to explain:

• Macronutrients:
  • Carbohydrates: Provide energy (e.g., fruit, bread, rice).
  • Proteins: Repair/build tissues (e.g., eggs, beans, chicken).
  • Fats: Support brain function and energy storage (e.g., cheese, oils, nuts).
• Micronutrients:
  • Vitamins: Support immunity and growth (e.g., Vitamin C in oranges, D from sunlight).
  • Minerals: Strengthen bones and blood health (e.g., calcium in milk, iron in spinach).

Quick Class Discussion: Ask, “Can you guess which macronutrient or vitamin helps you most if:

• You’re lifting heavy furniture? (Protein)
• You’re going for a long run? (Carbohydrates)”

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Part B: Exploring Canada’s Food Guide (15 minutes)

Activity-Based Teaching:

• Show a laminated chart of Canada’s Food Guide. Break it down by food groups:
  • Fruits/vegetables (half the plate).
  • Whole grains (one-quarter).
  • Protein foods (one-quarter, with emphasis on plant-based options).
• Explain the importance of drinking water instead of sugary beverages.
• Highlight “variety” and “balance” in meals.

Interactive Activity: Distribute a blank plate template for each student.

• Each student will draw or cut and paste foods that complete a balanced meal based on the guide.

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3. Interactive Session: Reading Food Labels + Hydration Exploration (20 minutes)

Part A: How to Read Food Labels (10 minutes)

Teacher Demonstration:

• Use empty food packaging to walk students through food labels:
  • Serving size: Explain portion sizes.
  • Key Nutritional Values: Sugar, sodium, and fat percentages.
  • Unhealthy Ingredients: Look for trans fats and artificial additives.

Partner Activity:

• Hand out a worksheet featuring a summary of two food labels (e.g., breakfast cereal and granola bar). Students work in pairs to identify:
  1. Which is healthier overall and why.
  2. Which has more sugar or unhealthy fats.

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Part B: Hydration Exploration (10 minutes)

Show students small amounts of various drinks (water, soda, juice).
Quick Experiment:

• Ask the students to guess how much sugar is in a 355ml soda can. Then reveal the measurement using a clear-glass demo and teaspoons.

Discuss:

• The benefits of drinking water for mood, focus, and energy levels.
• Why sugary drinks should be limited.
• Introduce the 8-cup rule of daily water intake.

Optional (time-dependent): Allow students a water taste-test, trying plain water vs. fruit-infused water (e.g., lemon or mint).

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4. Small Group Activity: Healthy vs. Unhealthy Choices (20 minutes)

Instructions:

1. Divide class into three groups of three students each.
2. Give each group a stack of flash cards with food items (e.g., wholegrain bread, fast-food burger, apple, candy bar).
3. Students sort the flashcards into Healthy Foods, Unhealthy Foods, and Sometimes Foods columns.
4. After sorting, ask groups to present two meals:
   • A healthy option.
   • An unhealthy option (with suggestions on how to improve).

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5. Reflection & Wrap-Up Discussion (15 minutes)

Ask students reflection questions:

• “What’s one thing you learned about nutrition today?”
• “What can you change in your diet to make it healthier?”
• “How would you explain the role of good nutrition to a friend?”

End with a quick energizer challenge: Students brainstorm healthy snack ideas they might bring to class next week, incorporating choices like fruit, nuts, or whole-grain crackers.

Exit Ticket: Hand out a small quiz or checklist asking students to:

• Identify one macronutrient, one micronutrient, and one healthy food choice.

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Assessment:

1. Informal: Observe group discussions and label-reading activity.
2. Formal: Collect and evaluate exit tickets for comprehension.

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Differentiation Strategies:

• For visual learners: Use bright and clear charts/graphics.
• For hands-on learners: Provide food items to "decode" nutritional value.
• For students needing extra support: Pair them with a buddy during team activities.

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By incorporating practical, fun, and meaningful dietary information, this engaging lesson creates a strong foundation for lifelong healthy eating habits!