Student Project

This project was designed to expose students to problems resulting from poor nutritional habits. Students will have the opportunity to realize that content learned in school has a way of helping them make decisions that will affect their everyday life. Through research and analysis, the students will be able to explore the health problems associated with improper diet as well as analyze their own nutritional habits.

Students will be presented with a scenario in which they will assume the role of a nutritionist. Their task is to analyze a given individual’s diet. Students will be required to conduct five interviews of individuals of different ethnicity, age, and sex about their eating habits. Students will present their findings to the class and submit a report.

Objectives

This project will enable the students to demonstrate their knowledge of mathematics, science, technology, and social studies, as well as provide them with the opportunity for personal nutritional analysis. The students will have the opportunity to utilize the Internet and various computer programs.

After completing this project, students will be able to:

• test for proteins, carbohydrates and fats;
• analyze diets to find the percentage of carbohydrates, proteins and fats;
• determine necessary changes in eating practices;
• use cooperative and collaborative learning skills and use problem-solving and critical thinking skills;
• gather data to solve a problem;
• infer a prognosis through analysis and research;
• use the Internet and computer software for research; and
• use communication skills, such as writing and public speaking.

Sample Activity - What’s In Your Bag?
Goal
Students will analyze the nutritional habits of an individual, propose potential problems for the given individual, and make recommendations for eating for a healthy lifestyle. Students will gain knowledge about the way in which culture, age and sex affect eating habits and health.

Materials

• Biuret reagent, Benedict’s solution
• beakers, test tubes
• water
• food samples
• computers with Internet access, calculators
• BodyWorks, A.D.A.M., and Eyewitness Encyclopedia of Science CD-ROMS
• brown lunch bags
• student questionnaire
• hot plates

Procedure

1. Students will have prior knowledge of carbohydrates, proteins and fats, as well as how to find the percent composition. An example of the calculation is provided for reference.
2. Students will be asked one week prior to the start of the investigation to interview five (5) individuals of varying sexes, ages and ethnic backgrounds to gain a perspective on their attitude toward food and eating, along with their eating habits. They will design the interview individually.
3. Students will be placed in groups of four (4 )and given a brown lunch bag that contains a day’s intake of food for an individual.
4. They will look inside the bag to begin. They will be able to use all resources inside the class and lab. The students will be given the Internet address, http://vm.cfsan.fda.gov/label.html, for a starting reference.
5. Students will need to find the presence of carbohydrates through Benedict’s test, proteins through the Biuret test, and fats through the solubility test.
6. The students will find the caloric intake through research using CD-ROMS and available references. They will then calculate the total caloric intake.
7. After finding the caloric intake, they will find the total percentages of proteins, fats and carbohydrates in the diet.
8. They will answer the following questions: 1. What changes in this person’s eating habits are necessary?; 2. What problems could occur if this person eats this type of menu each day?; and 3. What would you recommend as being a healthy eating style? Based on their interviews, they will determine what other factors can affect problems based on poor nutritional habits. Students will explain patterns and provide explanations,e.g., hereditary influences.
9. The class will discuss their findings and analysis as a group. They should discuss what they can do to improve their eating habits as well and why it is important to follow healthy eating habits.
10. Talk about society and its eating habits and what effects they can have on the health of the population. Discuss gender differences in eating habits and problems due to poor eating habits. Give the students the dietary questionnaire to get them thinking about their own nutritional habits.

Notes
To calculate the number of calories, first find the amount of carbohydrates, proteins and fats in a given sample. Next, multiply the grams of proteins by 4 calories, grams of carbohydrates by 4 calories and fat grams by 9 calories. Total these to get the number of calories in a sample. To find the percent of each nutrient, total the number of calories of proteins, carbohydrates and fats for the day, as well as the total caloric intake for the day. Then, find the percentage by dividing separately, the protein/total intake x 100%, etc. Student calculations may vary slightly due to sources and brands that are analyzed.

Sample calculations and analysis

Percent Composition:
% Protein = 104/333 x 100% = 31.2%
% Carbohydrate = 220/333 x 100% = 66.1%
% Fat = 9/333 x 100% = 2.7%

Sample Dietary Habits Questionnaire
Do you..

1)	Have fish and poultry more frequently than red meats?	Yes___No___
2)	Eat regularly from all the food groups?	Yes___No___
3)	Have an average meat intake of more than 3 ounces (size of a cassette) two times a day?	Yes___No___
4)	Have 2 or more servings a week of luncheon meats (franks, bologna, salami, liverwurst, etc.)?	Yes___No___
5)	Eat regular meals including breakfast?	Yes___No___
6)	Fry any foods including meats, vegetables, etc.?	Yes___No___
7)	Does your diet contain less than 30% fat?	Yes___No___
8)	Use regular salad dressing?	Yes___No___
9)	Choose snacks such as fruits, vegetables, etc.?	Yes___No___
10)	Use butter, margarine, and mayonnaise sparingly or not at all on breads, rolls, and vegetables?	Yes___No___
11)	Have junk food less than 4 times a week?	Yes___No___
12)	Fry, sauté or cream your vegetables?	Yes___No___
13)	Use 1% or skim milk and other low fat dairy products?	Yes___No___
14)	Have 2 fruits a day?	Yes___No___
15)	Eat at least 2 vegetables a day?	Yes___No___
16)	Add salt to foods?	Yes___No___
17)	Drink at least 8 glasses of water a day?	Yes___No___
18)	Ever feel like you have lost control over eating?	Yes___No___

Scoring - Give 1 point for each healthy answer
Dietary Habits Rating Chart:

Score	Rating
16-18	Excellent
14-15	Very Good
12-13	Average
10-11	Fair
below 9	Poor

Evaluation/assessment
Students will be evaluated on their ability to use the correct tests for proteinsdss, carbohydrates and fats; and their ability to calculate the percent composition of each nutrient. They will submit a report of their group’s qualitative and quantitative analysis, as well as participate in a group oral presentation. In their written and oral reports, students must also predict the potential problem(s) of the individual analyzed and present their recommendations. The project will be evaluated on student success as well as observable evidence of student interest.

Math. Science, Technology and Everyday Connections
Nutrition, Digestion and Biochemistry

• Students will use knowledge of recommended daily allowances to compare results and analyze data.
• Students will study the effects of nutrients to analyze results.
• Students will relate the concept of proteins, fats, and carbohydrates in relation to their effect and utilization by the body.
• Students will determine how the body uses nutrients that are ingested.

Laboratory Skills

• Students will be presented with the opportunity to perform tests learned in the laboratory.

Mathematics

• Students will find the amount of nutrients in serving sizes.
• Students will divide the number of calories for each nutrient by the total caloric intake for the day before finding the percent composition.
• Students will find the amount of calories of each nutrient.
• Students will determine total caloric intake.
• Students will determine the ratio of nutrients to total calories.
• Students find the percent composition of each nutrient.

Computers

• Students will use the Internet to help the solve the problem.
• Students will have the opportunity to use the software programs A.D.A.M. Eyewitness Encyclopedia of Science, and Bodyworks.

Laboratory Equipment

• Students will use test tubes, hot plates, beakers, Biuret reagent, iodine, and Benedict’s solution to test food samples.

Everyday Connections

• Students will explore the health problems of today’s American society.
• Students will make recommendations for a healthy nutritional lifestyle.

Instructional Design/Method and Strategies

The lessons will involve lectures, hands-on activities, and computer tutorials. The classes will utilize class discussion, student presentations, and lectures by the teacher to effectively teach the material, and provide the students with a variety of instruction that is not only teacher-centered, but student-centered. The use of student-centered activities will allow students to become responsible for their own learning. The use of the computer and Internet will allow the students to see how technology can enhance their learning.

Gender, Age, and Ethnicity Issues

Through interviews and research, students will be able to explore how different cultures perceive food. They will be able to see that gender and culture, as well as age can make a difference in the appearance of certain diseases, as well as activity style. They will also have the opportunity to visualize how genetic factors affect dietary problems.

Science and MST Standards Addressed

This project addresses national science standards (1,2,4,6,7) and New York State MST standards (1-7).