David Collins 3893115

LESSON PLAN 8
TOPIC/FOCUS

DATE

Nutrition for Performance

TBC

YEAR LEVEL & SUBJECT

LESSON DURATION

Year 10 Physical Education

60 minutes

VICTORIAN CURRICULUM
Victorian Curriculum Standards: Levels 9 & 10

Evaluate health information from a range of sources and apply to health

decisions and situations
Plan and evaluate new and creative interventions that promote their own and
others connection to community and natural and built environments
Critique behaviours and contextual factors that influence the health and
wellbeing of their communities

TEACHING MATERIALS AND PREPARATION

Student workbooks
Student tablets/laptops
Students will be taking public transport to the Footscray Market for this
lesson, Myki cards must have credit.

LESSON
G-Goal
Learning Intention: Students will be able to design a healthy eating plan within
the context of sport performance.
A-Access

Lesson begins with a class brainstorm and development of a mind map,

exploring students knowledge of food and nutrition

Engage- (cross-curricular priority area)

Teacher explains the importance of various nutrients within a healthy

diet then asks the students to think of the types of diet consumed in
Asian countries, then contrast these with the western style diet.
Asian diets are influenced by culture, religion, and agriculture.
Research has shown that this way of eating is extremely healthful. Low
in fat, high in fiber and full of fresh fruits and vegetables, meat is
generally used as an accompaniment, not as the central component.
Students discuss: the impact on traditional western diets due to the

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influence of immigration from Asian countries.
N-New Information

Teacher presents students with video highlighting the importance of

macro nutrients in the diet and the benefits balanced macros for
sporting performance.
Students summarise the key information from the video

A-Apply Knowledge
Whilst at the market, students are given a task to create a one week meal plan
comprising of 3 main meals and two snacks which consider the principles of
healthy nutrition (focus on meals high in carbohydrate, protein, moderate
amount of healthy fats, low in sugar, unprocessed, whole foods.) Students will
also consider the physiological need of body during recovery from exercise.
they will need to decide which meals should include larger amounts of fats and
proteins and which should consist mainly of a carbohydrate source.
Example:
Breakfast
Snack 1
Lunch
Snack 2
Dinner

Oats with banana, strawberries and

kiwi fruit
Roasted nuts
Rice with choy sum, grilled fish or
chicken, ginger and garlic
Protein supplement (post workout)
Egg noodle stir-fry with beef,
capsicum, chilli and soy.

In pairs or groups of three, students are to purchase (take photographs) of

food items found at the market which will make up the performance diet plan
which they are to develop.
G-Generalise the Goal
On returning to class, students will share the meal plans which they have
developed by posting them to the class blog along with a written justification
of the plan.
Class will conclude with a sharing circle discussion of the pros and cons of both
western and Asian style diets within the context of sports performance
nutrition.
Success Criteria:
Summarise key aspects of performance nutrition
contrast 2 types of diet
develop a healthy eating plan with consideration to sports
performance

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complete a written justification of the eating plan

ASSESSMENTS
Formative assessment
Formative assessment
Formative assessment
TEACHER REFLECTION
Based on observations from the lesson, answer the
following:
Was the lesson engaging?
How was the pace of the lesson? Was there enough time?
How was the overall classroom management?
Were students able to tick off the success criteria?
What can be done better next time?