LEARN NC

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

Identifying oily foods: Discovering healthy snacks

Using a drop of water and a drop of oil for comparison, students do food rubs to detect oily content in foods. The lesson culminates with a cookbook of healthy snacks.

A lesson plan for grade 5 Healthful Living

By Janie Bourbina

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Learning outcomes

Students will:

  • differentiate between oily and non-oily foods
  • learn that non-oily foods are healthier
  • learn to make healthy food choices

Teacher planning

Time required for lesson

2 days

Materials/resources

  • one twelve-by-eighteen-inch sheet of light-colored construction paper per student
  • markers or crayons
  • eye droppers or toothpicks
  • small paper cups for oil, water, and food samples
  • wet wipes or paper towels
  • trays (for paper cups, one per group)
  • water
  • cooking oil
  • peanuts
  • apples
  • olives
  • potato chips
  • orange peels
  • small pieces of baked potato
  • fresh or frozen peas

Technology resources

  • computer with internet access

Pre-activities

  • Lessons about food pyramid
  • Lessons on importance of personal health

Activities

Day One

  1. Have students work in groups of 4–6.
  2. Distribute construction paper and organize as shown in the worksheet (html | gif). Label each circular area for water, oil, and foods respectively.
  3. Distribute trays with cups of food samples, water, and oil.
  4. Tell each student to place a water drop using the eyedropper or toothpick on the designated circle.
  5. Repeat with oil sample.
  6. Let these areas dry as students finish each food rub as directed by teacher.
  7. Explain to students how to do a food rub with a small piece of the sample food by pressing down and rubbing with their thumb only. Do one food rub at a time wiping thumb off between food rubs with paper towel or wet wipe.
  8. Observe and discuss results by comparing food rub circle with water and oil circles.
  9. Discuss which foods have less oil and are healthier. Discuss how this will help them make better food choices.
  10. Homework: Do a food rub at home. Label and bring to class for discussion. Use the circle designated as homework on this same sheet. Bring in a healthy snack recipe.

Day Two

  1. Share and discuss food rub homework and recipe choices.
  2. Send home a parent letter and calendar assigning each student a day to bring in their healthy snack for the class. Let parents know that sample recipes can be found on the RecipeSource website.
  3. Students may begin typing their recipes on a classroom computer, at home, or they can be handwritten. Graphics can be added. This procedure can be completed over time depending on class size. Students can design their own cover. Copies can be made and distributed to class, if desired.

Assessment

Evaluation of at-home food rub:

  • Discuss the homework food rub with the group. The discussion should focus on oily versus non-oily food and their conclusions on the healthiness of their selections. Students can write a summary of their findings and share with the class.

Evaluation of healthy snack and recipe:

  • After all have tasted the snack, discuss the healthy aspects of eating the snack on a daily basis.

Supplemental information

Food recipe example from student:

Fruit smoothies

  • one pint vanilla frozen yogurt
  • one or two sliced, frozen bananas
  • 1 1/2 cups fresh or frozen strawberries
  • one cup orange juice
  • one tablespoon honey

Process in blender. Add ice cubes to your preference. Process until smooth.

Comments

These two lessons are best done a few days apart in order to give students time to bring in their recipes.

North Carolina Curriculum Alignment

Healthful Living Education (2006)

Grade 5

  • 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: Demonstrate the ability to select healthful food and beverage choices from the food groups of My Pyramid.