UD AICLE “HEALTHY MINDS LIVE IN HEALTHY BODIES”

Alejandro Ramírez Díaz

https://drive.google.com/file/d/1_fpypx6nIkpe7VKeyPgjwStt2z8B9-ZA/view?usp=sharing

Title of the unit: "Healthy minds live in healthy bodies"

1. Learning Outcomes/Evaluation Criteria

1.       Recognize the factors that intervene in the driving action and the control mechanisms of the intensity of physical activity, the possibilities of relaxation and breathing as means of recovery, applying them in the practice itself and relating them with health.

2.       Recognize the main characteristics of a healthy diet

3.       Make responsible and appropriate use of communication and information technologies as a means of making life easier.

2. Contents

·         Obtaining energy through different types of physical activity, food and health.

·         Alternatives to improve diet.

·         Characteristics of healthy physical activities.

·         Characteristics of healthy and beneficial foods for our body

·         Test that measure physical condition and health.

·         Internet information sources.

·         Proper use of work presentation programs.

3. Language Content / Communication

 

Vocabulary

Routines: We will work the communication skills to review the contents and to promote interactivity and participation of students. So we will include issues such as: what have you eaten today? How many times do you eat fruit a week? How often do you do sports a week? ...

Grammatical content: Verb to be, comparative, prepositions (in-on-at), Qualifying adjectives (delicious, healthy, good, bad, easy, difficult ...), present Simple (Like, Hate, Enjoy ...),…

 

Discourse type

Exhibition, description, narration, dialogue, conversation.

 

Language Skills

Reading, listening and speaking,

 

 

4. Contextual (cultural) elements

We highlight the Mediterranean diet and the products of our land.

5. Cognitive (thinking) processes

We will use the cooperative methodology and peer teaching, developing critical thinking and personal initiative.

6a. Task/s

Associate the metabolic systems for obtaining energy with the different types of physical activity.

Actively participate in the improvement of basic physical capacities from a healthy approach.

Use ICT to prepare digital documents as a result of the information search, analysis and selection process.

6b. Activities

The activities will be fun to encourage participation. There will be reading activities at home through videos on the blog and worksheets in class. They will be asked to prepare cards to consolidate learning, avoiding spelling mistakes and favoring correct writing.

 

The final task will be cooperative so that they can solve the problem posed. Cooperative learning is highlighted as an effective methodology for the development of competencies. We will develop reminder learning activities at the beginning of each session. During UD, we will ask students to show us the final task file to reinforce learning and guide their analysis of the results obtained.

 

We will develop reinforcement and expansion activities. In this way, we will ask you to prepare a balanced diet for one week. Reinforcement activities will be done with videos and games to consolidate knowledge.

7. Methodology

It will seek to involve students in their learning process with responsibility, promoting goals in reference to themselves, orienting them towards autonomy in the organization and performance of work.

 

Activities based on the variety of personal interest and active involvement in them will be designed, offering students a greater degree of responsibility and choice. A shared evaluation will be encouraged, promoting student self-evaluation.

 

Organization and class distribution / timing

 

In the sessions, games and activities will be proposed that will go from the simplest to the most complex, with the intention that they adapt to the marked progression.

During the final phase of them, we can combine reflections on aspects learned, congratulations for the effort and good behavior and games of less intensity. We will also propose some ideas as a suggestion box.

 

The sessions to develop are the following:

     1. Healthy food.

     2. Healthy food pyramid.

     3. The Harvard plate.

     4. The healthy shopping.

     5. Healthy gymkhana.

 

Resources / Materials

APP MyRealFood, computers, recycled material, packaging, homework sheets.

 

Key Competences

CFCT: Students analyze the characteristics of a healthy diet to improve their health and organize their free time.

CAA: Students learn to select suitable products to carry out a healthy purchase.

CSC: Develops respect and teamwork skills.

SIEP: Select those foods that are beneficial to your health and incorporate them into your diet.

CCL: The students reflect and share their conclusions with their classmates.

8. Evaluation (criteria and instruments)

The aim is for students to solve the task in a cooperative way using ICTs. We will review the students' daily work, class participation and the final product.

 

4.2/ CAA, CMCTàStudent productionà Portfolio (Diet Analysis) (25%)/ Portfolio (Healthy shopping)  (15%)

4.6/ CMCT, CAA   Teacher-Observationà Rubric (Final Task) (25%)

5.1/ CMCT, CAAà Teacher-Observationà Rubric (Final Task) (20%)/ Peer evaluationàCheck list (10%)/ Diana self-assessment (10%)

10.1/CD, CCL,CAAà Teacher-ObservationàDigital Portfolio (Cards) (20%)

 

MATERIAL DESIGN

1. Selection and adaptation of texts and / or presentations to be used in the CLIL unit.

HEALTHY NUTRITION

FOOD AND DIET

The set of foods that we eat daily constitutes our diet. Its components are extremely varied and there are great differences between the habits of different times. But not all diets are healthy.

A balanced diet is one that provides all types of nutrients in adequate amounts to keep our body in good condition and ensure proper development.

FUNCTIONS of food:

Plastic function: they are used to build our own matter and thus grow, replace lost materials. (foods rich in protein)

Energy function: They release energy and thus we can perform muscle work or maintain body temperature. (foods rich in carbohydrates or lipids)

Regulatory function: They make it possible for all the processes that take place in our body to develop normally. (foods rich in salts and vitamins).

FOOD GROUPS

They were traditionally seven (in the old food wheel), becoming in this version in six Groups:

1. Energetic (predominant composition in carbohydrates: products derived from cereals, potatoes, sugar)
2. Energetic (predominant composition in lipids: butter, oils and fats in general)
3. Plastics (predominant protein composition: dairy products)
4. Plastics (predominant protein composition: meat, eggs and fish, legumes and nuts)
5. Regulators (vegetables and greens)
6. Regulators (fruits)

FOOD AND ITS COMPONENTS

Foods are natural or manufactured products that provide the substances that our cells need to live:

ORGANIC SUBSTANCES: such as water and mineral salts

INORGANIC SUBSTANCES: such as carbohydrates, lipids, proteins, vitamins.

-          Clucids or carbohydrates: Like glucose and maltose they taste sweet

-          Lipids or fats: that dissolve little or nothing in water.

  * Of vegetable origin or unsaturated fats, they are liquid at room temperature.

  * Animal-based or saturated fats, such as butter, are solid.

-          Proteins, such as hemoglobin or gluten: they are macromolecules formed by the union of amino acids.

According to their composition, foods can be classified into simple and compound foods:

SIMPLE FOODS: Formed by a single type of food substance. For example: oil only contains lipids.

COMPOSITE FOODS: Formed by several types of substances, for example: bread or milk, they mainly include carbohydrates, proteins, lipids, salts.

General considerations and recommendations.

-          The balanced diet has to provide the amount of energy necessary according to the characteristics of age, sex, constitution and activity of the person.

-          It is important that the contribution is varied and balanced of nutrients and immediate principles, in particular carbohydrates, fats and proteins.

 RECOMMENDATIONS OF THE CLÍNICA UNIVERSITARIA DE NAVARRA (2001)

-          Reduce the total of fats consumed in order to also reduce the saturated ones.

-          Take at least 5 servings of fruits and vegetables a day.

-          Increase the consumption of legumes and whole grains.

-          Choose lean meats in portions that do not exceed 150 grams per person per day. Lean meat is poultry without skin, loin, pork tenderloin, game, rabbit, steaks and beef tenderloin ...

-          Avoid fried ones. Better to grill, sauté, cook, grill, steam, stew ...

-          Liven up the dishes with spices, herbs, vegetables, fruits ... It contains substances that are beneficial to health and help to limit salt.

-          Cook with olive oil.

-          Eat fish at least 2 times a week.

-          Substitute whole dairy products for semi-skimmed or skimmed ones.

-          Avoid fast food.

-          Read food labels. Check the amount of fat. If it has three grams of fat or less per 100 calories, it means it is low in fat.

SPANISH SOCIETY OF COMMUNITY NUTRITION: RECOMMENDATIONS 2005

-          Make 5 meals a day.

-          Moderate the consumption of pastries, soft drinks, sugar, meat and fats.

-          Drink 2 liters of water a day.

-          Moderate consumption of wine, beer or cider.

-          That the diet is varied. There are no forbidden foods.

-          Take cereals, vegetables, vegetables, fruits, milk and derivatives daily, as well as olive oil.

-          Alternate several times a week: legumes, nuts, fish, eggs and lean meats.

-          In addition, do 30 min of exercise daily.

-          Moderate the consumption of salt.

FOOD LABELING

As consumers we have the right to know what we eat. Only if we have the right information can we make an informed choice between one product or another.

Food labels offer us very useful information to assess the quality of a product, so they should be read carefully before purchasing.

 

2. SCAFFOLDING

Reception

FOODS and MEALS in English - Vocabulary for children (Foods in spanish and english)

https://www.youtube.com/watch?v=t1aV_coMhXo

 

Transformation

The correct diet

https://www.youtube.com/watch?v=KS9kA00t8RA

 

Production

The amount of free sugar in many of the foods we consume regularly is shown.

https://www.sinazucar.org/#:~:text=sinAzucar.org%20es%20un%20proyecto,los%20alimentos%20que%20consumimos%20habitualmente.

3. Interactive online exercise.

The students must collect the food they eat for a week. From there, through the labeling through the App "My Real Food", you will have to classify the products into real food, good processed or ultra-processed, show the macronutrients and make a final reflection on your proposed diet.