Zhouyi
I. Background of the event
Why do people eat? Some people eat big fish and meat three times a day, which is extravagant and wasteful; Some people are careless, eat whatever they have, and don't pay attention to nutrition collocation. According to the statistical analysis of the World Health Organization, unhealthy lifestyle is the primary cause of cancer, cerebrovascular disease, heart disease and other diseases. Bad lifestyles are mainly smoking, drinking, unreasonable eating habits and so on. It can be seen that diet is very important to human health. Nowadays, there are many unhealthy eating habits among teenagers, such as partial eclipse, unreasonable diet, anorexia and so on. In fact, age, gender, work, weight and so on are different. The human body needs different nutrition every day. In view of this situation, this theme activity makes a nutritional recipe for three meals a day according to the students' own situation, and develops good eating habits and healthy growth through comprehensive practical activities.
Second, the activity objectives
1, through comprehensive practical activities, guide students to care about the surrounding environment, not only receive nutrition and health education, but also conduct research-based learning through surveys, statistics and the Internet.
2, establish the concept of scientific diet, and gradually develop good eating habits: learn to care and take care of your own diet, so as to know how to care and take care of others.
3, can apply mathematics to inquiry activities, can process and analyze data, understand and solve problems.
4. Be able to use the knowledge of food nutrition learned in science class to solve problems and enrich knowledge in practice.
Third, the activity process
(A), the preparatory stage
1, the necessity and importance of class discussion activities, get students' understanding and support, discuss and determine the research content.
2. Choose voluntarily and form a group. Students of the same age and similar weight are required to form groups freely, with no more than 4 students in each group.
3. Learn the basic methods and steps such as investigation and statistics, and hire your own tutor.
(2) The implementation stage of the activity
1, investigation and inquiry: record your own diet and investigate and interview other students' diets.
2. Search information: each group collects relevant information around "diet and health". Guide the methods of obtaining information: such as reading various reference books, searching online, obtaining from newspapers, statements by people with professional knowledge, etc.
3. Sort out the information: according to the information about human nutrition, determine the amount of nutrition you need in one day, then consider how to distribute it reasonably among the three meals and calculate the amount of food you need for breakfast, lunch and dinner. Teachers help how to deal with data and results of surveys and statistics.
4. Design recipes: Considering personal tastes on the premise of balanced diet, each group determines its own nutritional recipes. Hand in activity records and nutrition recipes for each group. It is possible to make maps by computer.
5. Exhibition and exchange: hold small academic reports. Each group designs a new nutrition recipe and shows it to the whole class. In the exhibition, each group selected a student to form a jury, invited teachers to participate, evaluated the recipes, and judged the best nutritional recipes and the best nutritionists.
Four. Activity evaluation
In the process of activity implementation, students try to solve problems in different ways, which shows that students have great potential, mainly manifested in autonomy, cooperative spirit and innovative spirit. Students get the opportunity to show their talents, and at the same time learn some basic methods of research-based learning.
There are recipes:
Team leader: Cai Yingying. Team members: Lin, Tanya and Chen Yuanyuan.
Food intake with fruit (g).
Breakfast milk peanut porridge egg steamed bread10050100125100 unit actual standard results.
Calorie 2 159 20 19 ok
Protein Ke 120. 1.75 ok
Tieke 3 1.64 18 ok
Zinc gram 13.7 15 is normal.
VA Ug 660.8 700 ok
VB2 Mg 1.3 1.2 ok
VPP Mg 26. 12 12 ok
VE mg 10.38 12 ok
Chinese rice, cauliflower, fried meat, wrapped vegetables, fresh corn and oranges10050100+125100100100.
Dinner, braised pork, Philippine fried pork, hot and sour potato, Sam Sun soup10050100100100.
Team leader: Zhu Haishu Team member: Chi Jizhangzhang
(Three meals are based on the matching parameters of breakfast 30%, lunch 40% and dinner 30%, depending on personal weight. )
Breakfast (grams) Lunch (grams) Noon (grams) Dinner (grams) Evening (grams)
Porridge 100 Chinese cabbage 100 pickles 50 tea eggs 125 flower rolls 100 steamed bread 100 rice 100 crispy duck slices 125 moo Shu pork/kloc-. 225 pumpkin meat 100 lotus root slices 100 broth 100 cream cake 150
Catering results:
Single machine real-time standard result
Calorie 2337 2 126 ok
Protein 124.6 75
Tieke 39.24 18
Zinc gram 17.95 15 ok
VA Ug 784. 1 700 ok
VB2 Mg 1.64 1.2 ok
VPP Mg 33.27 12 +
VE mg 13.38 10 ok
Team leader: Team members: Jin,.
Food Name Intake (g)
Breakfast eggs (average) milk (average) steamed bread (average) 50 100 100
Lunch pomfret, leek, seaweed (dry), pork (fat and thin) (general), eggs (white skin) and rice (general) 2520025125100.
Dinner rice (general) ribs, loofah and fresh shellfish 00 12520050
Comparison between actual intake and standard supply of main nutrients.
("Proportion" item: percentage of actual intake/standard supply)
Actual intake of nutrients, standard supply ratio, actual intake of nutrients, standard supply ratio.
Calories (kcal) 2392.5 2300 104% calcium (mg) 523 200 44%
Protein (g)131.14 80.00164% iron (mg) 32.660 163%.
Fat (g)104.1670149% zinc (mg)14.9915100%.
Vitamin C (mg) 59.5 60 99% Selenium (mg) 39.5 1.50 79%
Vitamin e (mg) 9.9410.99% thiamine (mg)1.921.50128%
Retinol (μ g) 930.62 800 1 16% riboflavin (mg)1.91.50127%.
Team leader: Lin. Team members:, Lin,, Liu Chen.
(Food quantity unit: gram)
Breakfast, Chinese food and dinner snacks
Soybean milk 100 cauliflower 100 egg 50 rolls 100 rice 150 roast duck 125 moo Shu pork 50 bean sprouts 100 vermicelli soup 25 rice 150 fried beef with garlic moss.
Team leader: Qiu Team members: Chen and Su.
Breakfast: 50g of bread, one egg, one cup of milk (200ml) and fruit 100- 150g.
Lunch: rice 150g, salted shrimp 75g, shredded pork (20g), fried onion (75g), spinach 100g, tomato (20g), kelp (10g) and egg (10g) flower soup.
Dinner: rice 150g, vegetables 20g, meat 20g, braised fish 100g, celery 100g.
Snacks (if necessary): a cup of yogurt (150-250g) or fruit (150-200g).