Fit For Life 2000
Short Description
On average, children only eat 2.5 servings of fruits and vegetables per day. Fit For Life 2000 is a telecomputing project designed to increase student awareness of the food they eat, the nutrition it provides, and the regional costs of food.
Subject
- Arts and Humanities
- Language Arts
- Ed Technology
- Mathematics
- Arithmetic
- Health
- Nutrition
- Science Agriculture
Technology Needed
Internet access with Email, web access optional
Time Commitment
5 - 10 class periods.
Registration Information
Please reference Fit For Life in the subject line and email the following information to: bourdond@northnet.org
Your full name:
Your e-mail address:
Your school name:
Your school address:
Your school phone number:
Grade(s) Participating:
Number of students Participating:
Registration Deadline
Feb 11, 2000
Full Project Description
Students select foods from the fruit and vegetable food groups and
research food costs, nutritional value, and consumption habits
associated with their chosen foods. Students use the Internet to poll
other schools to:
1) Determine the regional cost of their selected fruits and
vegetables, assess student nutritional intake, and evaluate their
dietary habits.
2) Enter survey data into a spreadsheet and graph as appropriate to
aid students to arrive at conclusions about the research and survey
data.
3) Students then:
A) Create their own „new‰ fruit and vegetable combination ( a
fruitable) using poster board, the overhead, chalkboard, or modeling
clay;
B) Describe how/why this fruitable will appeal to students;
C) List the nutritional content of the fruitable and how it fills
students dietary nutritional deficiencies.
Project cost data, nutritional results and fruitable creation
pictures and descriptions will be posted on the school‚s home page.
Participant Responsibilities:
1. Complete and return registration form NLT Feb 11, 2000
2. Go to their local supermarket and get the cost of the food items
on the project grocery list and return the cost list NLT Feb 18, 2000
3. During the week of Feb 14-18 have each student in the class
complete a five-day nutritional log of the number of servings they eat
from the five food groups and return an averaged class nutritional log
NLT Feb 25, 2000
4. Create (individually or as a class) a "fruitable" and submit NLT
Mar 10, 2000 the following:
A) a GIF or JPEG image of the fruitable (If Gif/JPEG image not
available, send a color photo. We will scan and convert for you)
B) a TEXT file description of how or why the fruitable appeals to
students
C) a TEXT file listing the nutritional content of the fruitable and
how it will fill student‚s dietary nutritional deficiencies.
Optional: Participants are encouraged to submit related food or
nutritional lesson plans or suggested WWW URLs which might help
increase student food or nutritional awareness. Materials and
information received will be posted on the school‚s home page for all
to access and share.
Participants Will Receive:
1. Grocery list, nutritional log, and fruitable lesson plan with
instructions upon registration
2. Project cost and nutritional survey data for their use. Information will be posted on the school's home page.
3. Posting of their fruitable images, descriptions and nutritional contents on the school‚s home page.
Project Coordinator:
Donald J. Bourdon, Technology Coordinator
St Bernards School
32 River St, Saranac Lake, NY 12983
School Phone: (518) 891-2830
Home Phone: (518) 891-3510
e-mail: bourdond@northnet.org
Home Page: http://www.geocities.com/sbschool
Project Objectives
Increase student awareness of the foods they eat and the nutritional value of fruits and vegetables in one‚s daily diet.
Assessment
Project evaluation will be based on the following criteria:
A. Information Search, Retrieval, and Management
- -- The number of sources used to obtain information
- -- The accuracy of the information presented
- -- The accuracy of the spreadsheet and graphical data
B. Information Analysis
- -- Comparison of food costs within/across geographical areas
- -- Factors impacting nutritional habits and deficiencies
- -- The quality of the charts and graphs used
C. Self-Management Skills
- --Ability of student teams to meet schedules and deadlines
D. Presentation of Information (fruitable analyses)
- -- Content
- -- Organization
- -- Proper use of grammar and spelling
Sponsored by
N/A
