There are 3 lessons available.

These lessons were designed by France.

Lesson 1

This lesson focuses on building the following competencies in students:

1. Nutritional Knowledge: Students will learn to identify essential nutrients such as carbohydrates, proteins, lipids, and micronutrients. They will understand their roles in the human body, promoting a balanced understanding of nutrition.
2. Critical Analysis of Food Labels: Students will develop skills in reading and interpreting food labels, comparing products based on nutritional and energy values. This fosters the ability to make healthier food choices based on informed comparisons.
3. Collaborative Learning: Through group activities, such as the « Fact or Fiction » game and product comparison tasks, students will engage in cooperative learning, enhancing teamwork and communication skills.
4. Decision-Making: By analyzing real-world products and nutritional values, students will practice making informed decisions about healthier food options, reinforcing critical thinking and practical application of knowledge.
5. Data Interpretation: Students will use tools like the Nutri-Score and online resources (e.g., Open Food Facts) to evaluate the healthiness of different foods, building their capacity to interpret and act on nutritional data.

This lesson encourages students to apply their knowledge of nutrition in daily life by comparing everyday products and making conscious decisions to lead a healthier lifestyle.

File : lesson 1

Lesson 2

This lesson focuses on the following key competencies:

1. Understanding Energy Metabolism: Students will gain knowledge about how the body produces and uses energy. They will learn about basal metabolism, activity metabolism, and energy balance, helping them understand how their bodies function at rest and during physical activity.
2. Nutritional Awareness: The lesson teaches students to identify the essential nutrients (carbohydrates, lipids, proteins) and their roles in the body. They will explore how different foods contribute to their energy needs and how the body stores and uses energy reserves.
3. Scientific Reasoning: By learning how energy is measured in kilojoules and kilocalories, and the energy content of macronutrients, students will develop their ability to understand scientific concepts related to metabolism and nutrition.
4. Visual Communication: Through the creation of a poster that illustrates examples of foods and nutrients for each food group, students will develop skills in organizing and presenting information visually, fostering both creativity and clarity in communication.
5. Critical Thinking: The evaluation section includes true or false questions that require students to apply their understanding of energy needs and food groups, encouraging critical reflection on the material covered.

This lesson aims to enhance students’ scientific literacy regarding metabolism and nutrition while promoting their ability to communicate and apply this knowledge in practical settings.

File : lesson 2

Skills Developed in Nutrition Lesson 3

This lesson focuses on developing the following competencies:

1. Understanding Fasting: Students will explore the concept of fasting in different cultural and religious contexts, such as Easter and Ramadan. They will learn how to adapt diets during these periods, focusing on intermittent fasting and how to maintain nutritional balance.
2. Dietary Adaptation and Planning: Through research and formulating recommendations, students will develop the ability to make dietary adjustments during fasting. This will enhance their skills in planning and creating balanced meal plans that suit different fasting practices.
3. Awareness of Salt Consumption: The lesson introduces students to the risks associated with a diet that is too high in salt, such as high blood pressure and an increased risk of heart attacks. Students will learn to identify high-salt foods and understand the importance of limiting daily salt intake.
4. Practical Application: Students will create a leaflet with practical advice on reducing daily salt consumption, promoting their ability to translate scientific information into actionable health advice for themselves and others.
5. Critical Thinking and Health Literacy: By reading documentation, evaluating fasting practices, and understanding the consequences of excessive salt intake, students will develop their critical thinking and health literacy, equipping them to make informed decisions about their own diet and health.

This lesson encourages students to apply nutritional knowledge in specific contexts (fasting and salt reduction), fostering both cultural awareness and practical health skills.

File : lesson 3