Methodological Guide on Environmental Sustainability Methodological_Guide | Page 29

Strategic Partnership Project (Key action no 2)
“ACTIVE CITIZENSHIP AND ENVIRONMENTAL AWARENESS THROUGH FORMAL
AND NON-FORMAL EDUCATION” (ACEAFNE)
CURRICULUM INTEGRATED ACTIVITY
LESSON PLAN
SCHOOL
DATE
TEACHER
CLASS
SUBJECT
CURRICULAR COVERAGE
TOPIC OF THE LESSON
TIME
1 st International School of Ostrava
06/12/2016
Tana Mickova
11B
Humanities Seminar
healthy lifestyle
Healthy snack
90 min
OBJECTIVES
To understand from what are different foods made
Distinguish what is healthy/unhealthy
TEACHING STRATEGIES
Individual work
TEACHING METHOD
Problem solving
ACTIVITY DESCRIPTION
Students write down what they like to eat, than they have to think about what is healthy and
what is not, make a list of healthy things and list of unhealthy things.
Together with the teacher students discuss the heatlhy food, their task is to think about some
healthy snack made from the healthy ingredients that they wrote down.
Students can prepare the snacks at home as a homework and enjoy them together in the next
lesson.
ACTIVITY ASSESSMENT
Work in class
STUDENTS‟ IMPACT *
Think about hygiene, realise what is good to eat and why, think about possible allergies and
the importance fo fresh heatlhy food.
CONCLUSIONS AS TO THE STUDENTS‟ BEHAVIOUR, INTEREST, ACTIVITY:
Students were interested and enjoyed the healthy snacks.
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