Elementary Health: Planning a Thanksgiving Menu

The object of this lesson is to get kids to create a menu based on the categories in the food pyramid. This lesson should be done after the food pyramid is taught to students. It is helpful if it is also a few weeks before Thanksgiving. If it is not, then you can amend this project by changing from a Thanksgiving menu to a Christmas dinner menu or an Easter dinner menu. Whichever holiday is closest.

You will need the following items for this project:

1. Scrap paper
2. Poster board
3. Chalk board
4. Food pyramid categories
5. Food titles
6. Markers or crayons
7. Ruler

Follow these instructions to complete the project:

1. Divide the class up in to equal groups. This will depend on class size, but as long as you have at least 2 groups you are fine.
2. Ask students to repeat the food pyramid categories and draw them on the chalk board as each category is called out.
3. Hand each group a piece of scrap paper and a medium sized piece of poster board. You can buy the big sheets and cut them in half.
4. Tell the students they must now create a menu that has three items from each food pyramid category including the fats, oils, and sweets section. That means each menu should have 6 headings (the food pyramid headings) with 3 food choices in each section. So if a child had fats, oils, and sweets as their heading, you might see chocolate pudding with whip cream, pumpkin pie a la carte, and carrot cake as their three menu items for that category. No recipes are needed just the 3 menu items for each category.
5. A ruler should be used to separate the heading (category) from the 3 menu choices. The menu choices should also be numbered.
6. Have the children demonstrate their artistic ability by drawing the menu item next to it. This part should not be graded it is just for added fun.
7. Have each group get up and give an oral presentation of their menu. Grade them based on all 6 categories and whether the 3 choices fit in the right category or not. Give them bonus points for a good oral presentation.

Optional:

Allow the students to cut out menu items from cooking magazines.