LEARN NC

K–12 teaching and learning · from the UNC School of Education

Fast food frolics

Students will research nutritional guides from local fast food restaurants. Based on this research, students will compare menus for nutritional values and create healthy and unhealthy meal advertisement posters.

A lesson plan for grades 4–5 Healthful Living

By Lisa Pastor

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Learning outcomes

Students will analyze nutritional data from fast food restaurant menus, using the background information already presented concerning healthy foods and the food pyramid to create healthy/unhealthy meals.

Teacher planning

Time required for lesson

1 hour

Materials/resources

  • nutritional guides from local fast food restaurants
  • advertisements for fast-food restaurants
  • poster board
  • markers
  • calculators

Technology resources

Teachers may want students to create healthy meal advertisement posters using KidPix, Hyperstudio, or other presentation software instead of poster board.

Pre-activities

Students should have a basic understanding of the food pyramid and be able to perform basic addition using a calculator.

Activities

  1. Show students advertisements from fast food restaurants. Brainstorm a list of positive information about the food they find in the advertisements, for example: hot, juicy, crispy, biggie size, grilled, flame-broiled.
  2. Students will be assigned to work in a cooperative group of 3–4 students. Each group will be given one nutritional information guide from a fast food restaurant, poster board, markers, and a calculator. Have groups predict which foods and drinks at their restaurant are healthy and which are unhealthy.
  3. Groups will be instructed to analyze the nutritional data on the menus to create one healthy meal combo and one unhealthy meal combo. Then groups will create posters to advertise their healthy and unhealthy meals.
  4. Each poster will include illustrations and labels of the food items. Also, the calculated nutritional information will be noted on the poster (total calories and total fat, for example). Each poster will also include a name for their healthy/unhealthy combo and a slogan to help sell their combo to customers.
  5. Groups will share completed posters.
  6. Posters can be taken to the fast food restaurants and displayed.

Assessment

The teacher will analyze each group’s completed poster for understanding of the calculation of nutritional content information.

Supplemental information

Some fast food restaurants that donated nutritional guides include McDonalds, Burger King, Taco Bell, and Pizza Hut.

Comments

This lesson was developed during the nutrition unit in the third grade inclusion class. Instead of planning healthy meals for families at home, we decided to use fast food restaurant menus as an inspiration. It was very motivating for our students in that they could relate to the experience of eating in a fast food restaurant and that they could work in cooperative groups. This allowed each student to demonstrate his or her strength whether it be math, art, or written expression.

North Carolina curriculum alignment

Healthful Living Education (2006)

Grade 3

  • Goal 4: The learner will apply knowledge and behavior self management skills to areas of nutrition and physical activity for healthy growth, development, and maintenance.
    • Objective 4.01: Compare and contrast the health effects of nutritious and non-nutritious beverages.
    • Objective 4.02: Explain and analyze the nutrient and caloric information found on a Nutrition Facts label.
    • Objective 4.05: Differentiate between a portion and a serving and explain how to plan meals and snacks using appropriate portion sizes.

  • North Carolina Essential Standards

    • Healthful Living (2010)

      • Grade 4

        • 4.NPA.1 Apply tools (MyPyramid, Food Facts Label) to plan healthy nutrition and fitness. 4.NPA.1.1 Plan meals using My Pyramid. 4.NPA.1.2 Carry out measures to prevent food borne illness, including hand washing and appropriate food storage and preparation....
        • 4.NPA.2 Understand the importance of consuming a variety of nutrient dense foods and beverages in moderation. 4.NPA.2.1 Compare unhealthy and healthy eating patterns, including eating in moderation. 4.NPA.2.2 Explain the effects of eating healthy and unhealthy...

      • Grade 5

        • 5.NPA.1 Apply tools (MyPyramid) to plan healthy nutrition and fitness. 5.NPA.1.1 Use My Pyramid to make healthy choices of foods and beverages. 5.NPA.1.2 Use recommendations in MyPyramid to increase physical activity.
        • 5.NPA.2 Understand the importance of consuming a variety of nutrient dense foods and beverages in moderation. 5.NPA.2.1 Summarize the influences of family, culture, and the media on food choices 5.NPA.2.2 Infer the benefits of limiting the consumption of foods...