Appendix 1
LESSON PLAN
SCHOOL OF EDUCATION

LESSON ORGANISATION
Year Level: 3 Time: 1:50-2:50pm Date: 10th June 2019 Students’ Prior Knowledge:

Learning Area: Health  Students had a talk from the local dentist, so this is
a follow up to show that healthy eating contributes
to a healthy lifestyle, just as dental hygiene does.
Strand/Topic from the Australian Curriculum
Strategies and behaviours that promote health and
wellbeing:
 personal hygiene practices
 healthy eating
 sufficient sleep
 staying hydrated
 regular physical activity

General Capabilities (that may potentially be covered in the lesson)

Literacy Numeracy ICT Critical and Ethical Personal and Intercultural
competence creative thinking behaviour Social understanding
competence
Cross-curriculum priorities (may be addressed in the lesson)
Aboriginal and Torres Strait Islander Asia and Australia’s engagement with Asia Sustainability
histories and cultures
Proficiencies:(Mathematics only)
Lesson Objectives (i.e. anticipated outcomes of this lesson, in point form beginning with an action verb)

As a result of this lesson, students will be able to:

 Sort foods into healthy and unhealthy categories

Teacher’s Prior Preparation/Organisation: Provision for students at educational risk:

 Health PowerPoint  All students can participate in this activity to

 Paper plates some extent, ensure to keep students on task
by walking around and engaging in discussion
as they draw

LESSON EVALUATION (to be completed AFTER the lesson)

Assessment of Lesson Objective and Suggestions for Improvement:

Teacher self-reflection and self-evaluation:

[OFFICIAL USE ONLY] Comments by classroom teacher, HOPP, supervisor:

LESSON DELIVERY (attach worksheets, examples, marking key, etc, as re levant)

Resources
Time Motivation and Introduction:

1
  

 Begin by asking students, “Who has something healthy in their lunch

box today?” Invite a few answers.
1:50pm
 Next ask, “Who has something unhealthy in their lunchbox for a
treat?”. Explain that junk food is okay in moderation but should not take
up the majority of our lunch box/meal plate.

Lesson Steps (Lesson content, structure, strategies & Key Questions): PowerPoint

 Mark the whiteboard with “Healthy ” on the left side “Unhealthy ” on

the right side.
 On the PowerPoint will be pictures of unhealthy and healthy food. Call
on students to STAND if they think it’s healthy or BOB if they think it
unhealthy.
 Ask students to tell you why it is unhealthy or healthy then write it in
the correct column on the board.
 Once all of the foods are filled in on the whiteboard, explain to students
Paper plate for each
that an important word to keep in mind when they are considering a
student
healthy lifestyle is “BALANCE”. While the list of unhealthy foods will not
be the best option to eat in every meal, if we eat a balanced diet, we
can still be healthy.
 Every student will be given a paper plate and on it they will draw their
favourite foods. Prompt students to be honest about this even if their
favourite foods are not the healthiest. Students can put their favourite
unhealthy foods on the left side, and healthy foods on the right.

2:05pm  Call the students back to the mat and ask a few students to show the
class what their favourite foods are. Reinforce the importance of
balance and tell students that we can find healthy alternatives so that
there are more of our favourite foods on the left side.

2:35pm Lesson Closure:(Review lesson objectives with students)

 To review the lesson objectives, bring students attention back to the list
2:40pm of healthy and unhealthy foods. Go over them and then ask if students
would like to add any other foods to the list. Ask students what the
important word is to describe the ratio of healthy to unhealthy food that
they eat (Balance).
 If time allows, show students the “Balanced Diet video however if there
are only a few minutes left, show students the “Healthy vs Unhealthy
Foods” video.

Transition: (What needs to happen prior to the next lesson?)

 Pack away the equipment they used and wait patiently on the front mat
for instructions for the next lesson.

Assessment: (Were the lesson objectives met? How will these be judged?)
2:50pm
 Use questioning during the conclusion and class discussion to ensure
students understand importance of eating healthy and are equipped with
ways to eat healthier.

2