As a people's teacher who specializes in teaching others and solving their doubts, I often have to write an excellent lesson plan. Writing lesson plans helps us manage classroom time scientifically and rationally. So what does an excellent lesson plan look like? The following are the food lesson plans for kindergarten small classes that I have collected for you. You are welcome to learn from them and refer to them. I hope they will be helpful to you. Kindergarten small class diet lesson plan 1
Diet hygiene and safety lesson plan teacher: Duan Yunxiang Teaching objectives: through teaching, make students realize the importance of developing good diet hygiene habits; recognize that not being picky about food and having comprehensive nutrition are important to the growth of primary school students is very important. Cultivate students' scientific attitude towards diet.
Focus: Let students understand the significance of good eating and hygiene habits.
Difficulty: Let students develop and adhere to good eating hygiene habits that are not picky about food and pay attention to nutrition.
Teaching process.
1. Conversation introduction.
Teacher:
Some students are tall and strong, while others are skinny, small and often sick. Why is this? As the saying goes, “Diseases come from the mouth.” Many diseases are related to our bad eating habits.
(In connection with the reality of life, list the phenomena of unscientific diet among students.) Diet is a very particular subject. Do you want to know the knowledge inside? Let's study it together in this lesson.
2. Students perform sketches.
Did this classmate perform well? Think about it, everyone, why did that classmate have a stomachache just now? The teacher explains the dangers of overeating.
Summary: Overeating, a full stomach, and overburdening the intestines and stomach can easily cause indigestion. When buying food, pay attention to the production date and expiration date. Do not eat food that has expired, and do not eat Sanwu products, otherwise you will get a stomachache like the classmate just now.
3. Multimedia demonstration pictures.
(1) 1. Question: What are the children in the picture doing? When is the best time to have breakfast, lunch, and dinner? Students answer the teacher’s question. Teacher: This requires students to have three meals a day at regular times.
(And explain the meaning of "timing and quantification")
2. Questions and Answers (multimedia display):
1) "The time in the morning is too tight, so don't Eat breakfast." Right? Why? Students discuss in groups.
Teacher summary: After a night of digestion, your stomach will be empty when you wake up in the morning. If you don’t eat breakfast, you will go to class hungry. In the morning, there are many classes, many activities, and a lot of physical exertion. If the calorie supply is not available all of a sudden, you will feel dizzy. If this happens for a long time, it will cause anemia and other diseases, so you must not only eat breakfast, but also eat well, and eat foods rich in protein, such as milk and bread or eggs.
2) "Which of the three meals a day is the most important? Why?" Students discussed in groups.
Teacher: The body consumes a lot of calories in the morning and needs to be replenished. In addition, we have to prepare for the learning activities in the afternoon, so we need to eat a full lunch. And eating too much for dinner will disturb your sleep. So don't eat too much. But if you have a lot to do in the evening, such as helping your mother wash dishes and sweeping the floor, and studying, then you should eat a better dinner.
(2) 1. The teacher explains while the students look at the pictures.
This child, holding his job with his eyes wide open, was watching the program "Ding Dong". At this time, Nobita was caught and beaten by Fatty, and the round-headed Ding Dong ran over to save Nobita. The child didn't care about eating and shouted: "Dingdang, run faster."
2. "Watching TV while eating, right?" Students discussed in groups.
Teacher: Your mood should be stable and focused while eating. Watching TV while eating will cause mood changes. Laugh when you see happiness, wipe your eyes and shed tears when you see sadness.
This will affect appetite and nutrient absorption. It is unhygienic. Is this how you eat? If so, you must get rid of this bad habit.
IV. Judgment (large screen display) (Tick the right ones, cross the wrong ones)
(1) Choose safe food, choose fresh, clean, and food within the shelf life.
( (2) Use water that meets hygienic requirements.
( ) ) (3) Heat and cook food thoroughly and cook the food thoroughly.
) ((4) It is best to eat cooked food immediately. When it needs to be stored, it should be refrigerated and separated into raw and cooked foods.
(5) Stored food does not need to be cooked before eating. Heating.
( ) (6) No need to clean your hands when handling and eating food
5. Emergency tips (see pictures and text)
What should I do if I have food poisoning?
1. Stop eating suspicious food. Drink plenty of clean water immediately to dilute the toxin. p>
3. Induce vomiting. Press the throat with your fingers and spit out the food in the stomach as much as possible.
4. Keep the vomit or feces in a plastic bag and send it to the hospital for examination.
5. If symptoms of dehydration occur (such as wrinkled skin, accelerated heart rate, etc.), the patients with national poisoning should be sent to a nearby hospital for treatment as soon as possible.
6. Do not give medication to the patient easily. Take laxatives to avoid delaying the condition.
6. Children's Song:
Dietary hygiene should be:
Eat three meals a day at regular times and do not have a picky eater. .
Eat a good breakfast, eat a full lunch, and eat less at dinner.
Develop good habits from an early age. Be healthy and strong.
7. In order to ensure our health, what should we pay attention to in terms of eating habits and hygiene?
1. Eat on time. Don’t be picky about food, don’t overeat.
2. Wash your hands before and after eating, and don’t do strenuous exercise after meals.
4. Do not buy food from roadside stalls. When purchasing food, do not buy these products: no trademark, no production date, no shelf life, no manufacturer, and incomplete packaging.
5. Prevention. If you have food poisoning, learn to identify mushrooms and avoid eating unclean or spoiled foods such as eggs and milk that have been unsealed for a long time.
6. Food purchased at home should be stored in categories; , Separate cooked food.
7. Soak vegetables before eating, then wash and peel fruits before eating. 8. Tableware, drinking utensils and food for direct consumption. Containers must be washed and disinfected before use.
9. Try to eat less fast food such as McDonald’s.
8. Read the text and summarize. 1. What does good dietary hygiene include?
2. What breakfast must be eaten well?
3. Tell me what I learned in this class.
Teacher’s summary: Of course, every child’s family conditions are different, so when eating, you must first consider filling your stomach and pay attention to the mix of meat and vegetables. Then, if you have the conditions, you can consider eating better, but in the end, the most important thing is Still not picky about food. Only by developing good eating and hygiene habits can we have a healthy body. Only with a healthy body can we contribute to the construction of the motherland. So starting from today, we must develop good eating hygiene habits.
9. Extracurricular extension.
1. Why should three meals be eaten at regular intervals? Do you also need to pay attention to nutritional balance? My dietary nutrition principles are:
(1) A combination of meat and vegetables; (2) A combination of coarse and fine grains; (3) A variety of combinations; (4) Eat appropriate amounts of fresh fruits and vegetables every day ;
2. How to match our dietary nutrition? Kindergarten small class diet lesson plan 2
Small class health activities: food hygiene
Activity goals:
1. Let children know to wash their hands before eating and eat raw fruits and vegetables Vegetables should be washed and rotten things should not be eaten.
2. When eating, you should sit down and eat quietly. Do not eat while running or playing outside. Eat food and water regularly.
Activity preparation:
1. A fruit peel box with corresponding wall decoration markings.
2. A daily activity schedule for children, and one serving of various fruits per person (children can also bring their own).
Activity process:
1. Games: drive a train, lead children to visit the activity room, and learn about the hygiene corner.
1. Give children numbers, know their own towel cups, and know that they need to use their own water cups and towels to drink water and wash hands.
2. Understand the "pepper bin" and the corresponding wall decoration markings, and understand the purpose of the fruit bin.
3. Browse the children's daily activity schedule to let them know when to eat and when to drink water, and enhance their awareness of regular work and rest.
2. Try activities: Eating fruits
1. Wash fruits: Through fruit washing activities, let children know the reasons why fruits should be washed when eating raw (such as pesticide residues, dust , germs, etc.)
2. Eat fruit: Wash your hands before eating fruit, try to wipe your hands with your own towel; sit down and eat quietly. Tell young children not to run, play or eat outside, and let them know the reasons.
3. "Feed" the peel box: After eating, you must put the peel, core, packaging bags, etc. into the peel box.
3. Drink water regularly
1. Let children know that they should drink boiled water and understand the truth.
2. Let children drink water regularly. Know not to drink water immediately after strenuous exercise. When drinking water, wait until the water is not hot before drinking, and drink slowly.
Activity extension:
1. Combined with children’s daily life, remind children to pay attention to food hygiene at any time.
2. Communicate frequently with parents to help children develop good eating hygiene habits. Kindergarten small class diet lesson plan 3
Activity goals:
1. Guide children in Discover and gain relevant experience in food shelf life during exploration, and try to learn to read the shelf life.
2. Understand food hygiene knowledge, initially cultivate children's food safety awareness, and enhance children's self-protection awareness.
Activity preparation: courseware, videos, calendars, various foods, recording forms, pens
Activity process:
1. Play the scene of children shopping in the supermarket Short videos to guide children to watch carefully.
Teacher: Children, have you ever visited the supermarket? Today the teacher brought a short video. Children, take a closer look at how the children in the video visit the supermarket. What are the differences in their performances? (Let the children Watch the short video with questions)
Teacher: OK, now that we have finished watching the short video, who will answer the teacher’s question just now?
(Children: Children are very happy when they go to the supermarket; some children choose a lot of things they like to eat; I see some children looking at the price; I see some children looking at the production date and shelf life.)
Question: Why do we need to look at the production date and shelf life of food? (To determine whether food has expired)
The teacher explains the concept of shelf life.
Teacher: "All food has its shelf life. The shelf life tells us that it is safe to eat within this date to ensure the safety and health of our bodies."
Teacher: "Children, can expired food be eaten? Why?"
2. Introducing the role and importance of food shelf life
Teacher: Where did the children in the video find the production date of the food? What about the shelf life?
Teacher: "Actually, there should be two dates on all food packaging: one is the shelf life, and the other is the production date. Through these two dates, we can judge whether Expired. ”
3. Children independently observe and perceive the shelf life of food.
1. Teachers provide children’s favorite foods to stimulate children’s enthusiasm.
Teacher: "Look, teacher, there are a lot of snacks here. Now do you want to look for their production dates and shelf life?" The teacher distributed the food to the children, and the children observed and discussed freely. .
2. The teacher asked the children to answer
Have you found them all? Raise your hands if you have found both dates. Where did you find it?
Ask the children to raise their hands to speak, leading to the fact that the dates appear in different locations and at different times.
4. Guide children to learn how to judge whether food has expired
Teacher: Children can find things quickly and well. Just finding them is not enough. We must also learn to judge. !
Teacher: "The teacher has brought two kinds of food. We need to correctly judge whether it is expired, and we need to use calendars and tables to help. The teacher shows a table as follows:
1. Guide the children to see clearly the teacher’s recording process.
Teacher: “Teacher, there is a form here. First, draw the icon of the food, and then fill in the date found. (Production date, shelf life)
Show the calendar and magnets, guide the children to calculate together, ask the children to count from the production date back, and show a few magnets on the calendar to count the number of months, and record the calculated time In the expiry time grid.
Guide children to tell today’s date, carefully look at the calendar, and finally determine whether it is expired.
5. Teachers guide children to practice and judge the shelf life.
Quotation: "Children, Pleasant Goat called and said that Big Wolf had put some expired food in its supermarket. We would like to ask our children to help find the expired food. Are you willing? How about helping it?" (If you want to help Pleasant Goat, you must pass the assessment!)
Show the form and tell the children the rules of the game. All children are divided into four groups of five. There are five kinds of food on each table, and each child chooses one. Each child has a recording form. The children quickly find the production date and shelf life of the food they picked up, and record it on the form. After recording, use the calendar to determine whether it has expired.
Children operate under the guidance of teachers.
6. Summarize the teacher’s explanation form to deepen children’s understanding of the shelf life.
Teacher: The children have already obtained the results. Let’s verify them together.
Showing the courseware, teacher: The teacher brought the Pleasant Goat to verify with us. Look, if the children are right, the Pleasant Goat will jump out happily. If they are wrong, the Big Big Wolf will jump out. .
Conclusion: The children have all passed the test, let’s go to Pleasant Goat’s supermarket to help it. Kindergarten small class diet lesson plan 4
Activity goals:
1. Understand the matters that should be paid attention to when buying food.
2. Through the process of exploring and searching on your own, understand the factory date on the food packaging bag.
3. Know that the shelf life of food is related to our physical health and cultivate children’s safety awareness.
Activity preparation:
1. Each child prepares a small package of food.
2. Among the same packaged foods, one has anti-counterfeiting marks and the other does not.
3. Ask a child to rehearse a scene performance: a pack of puffed food.
Activity process:
1. Children watch children’s performance: a pack of puffed food.
1. Teacher: Today, the teacher wants to invite the children to watch a performance to see who is there and what they are doing? What happened next?
2. The children watched a performance by a child. The content is roughly as follows:
The child held a pack of puffed food in his hand and said: "I bought a pack of puffed food in the store today." Then, he opened the food bag and ate the pack of food, and then pretended to have a belly. pain.
3. Guide the children to discuss:
Teacher: What’s wrong with this child? What causes stomach pain and discomfort?
Let the children make their own decisions Express your own opinions based on your experience.
Children: My stomach hurts after eating this pack of food.
Children: Teacher, I ate a rotten apple once, and then I had a stomachache and diarrhea.
Summary: It seems that children have all had this experience. Do you want to know why this happens?
Children: Want to
2. Understand the shelf life of food and production date.
1. The teacher wore a white coat and pretended to be a doctor to examine the children and said: "Kid, you have food poisoning." The doctor took the food in the children's hands, observed the words on it and said: " This bag of food has passed its shelf life. If you eat expired food, you will get sick and feel uncomfortable."
2. Teacher: What did the doctor say? What is the shelf life?
3. Guide children to observe food packaging and learn to observe the production date and shelf life on packaging bags.
Children: If you eat this food, you will get sick.
Teacher: What does expired mean?
Children: It can no longer be eaten.
Teacher: Yes, expired means something that has exceeded its shelf life and has gone bad.
Teacher: So what is the shelf life?
Children: I don’t know
Teacher: The period between when the food is produced (production date) and the day it is last consumed That period of time is called the shelf life.
3. Guide children to observe the production date and shelf life on food packaging bags.
(1) Teacher: What should we pay attention to when buying food in the mall? How can we know when the food we buy was produced? Has the shelf life expired? Where are these marks?
Teacher: Ask the children to take out the food they brought and look at the back of the packaging bag. The production date and shelf life are on the lower right side. The teacher demonstrates on the blackboard.
(2) How can you know that the product you are buying is of good quality?
Teacher: Food with anti-counterfeiting marks and production date and shelf life are of good quality. product.
(3) Children observe the small bags of food they bring, and they observe and find the production date and shelf life of the food.
2. Children can discuss freely.
3. Teacher’s summary: When buying food, in addition to clearly seeing the production date and shelf life of the food, you should also choose food that is well packaged and check whether there is a product mark with a quality inspection mark on the food bag. .
4. Teacher: The teacher also brought two bags of food today. Can the children take a look?
Observation of young children
5. Teacher summary: Children In the future, you should use the skills you learned today when you go to the store to buy food. You should also take the skills you learned today home and teach them to your parents, especially older people. Kindergarten small class diet lesson plan 5
Activity goals:
1. Initially establish the concept of food preservation
2. Learn some food preservation methods
Activity preparation:
Each child has a packaged food, a milk box, pictures of vegetables, dairy products and meat, and pictures of a refrigerator with refrigerators and freezers
Activity process:
1. Game: My food is so fresh
Show pictures of the refrigerator and various foods, and ask several children to act as mothers and put vegetables and other foods in the refrigerator. .
Teachers and children will check together to see which "mother" did the best.
According to the children’s placement, review and consolidate the children’s understanding of the freezer and refrigerator compartments of the refrigerator.
2. Can the food in the refrigerator be kept fresh?
Can the food be eaten as long as it is placed in the refrigerator?
How can I know if the food is fresh? Has it not gone bad?
3. Know the production date and shelf life date of food, and understand the concept of food shelf life.
Show the numbers indicating the "production date" and "shelf life" on the milk carton, and ask the children to observe and think: What do these numbers mean?
Ask the children to look for the food in their hands. The teacher records the production date and shelf life found by the children on the blackboard.
4. Understand the meaning of production period and shelf life. For example:
The "XX∕9∕1" production date refers to the date when the food was produced
The "45-day shelf life" refers to the number of days from the time the food is produced to the time it is ready for consumption
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All food must be eaten within the time specified by the shelf life. It cannot be eaten beyond the number of days beyond the shelf life.
5. Calculate the shelf life
The production date plus the shelf life is the last date the food can be eaten.
The teacher provides the production date and shelf life of a food and guides the children to calculate it together.
Children try in groups, and teachers guide on tour.
Kindergarten small class food lesson plan 6
Activity goals:
1. Further consolidate the correct way for children to wash their hands and wash their hands before eating
2. Preliminary understanding of what "gutter oil", and learn to refuse roadside snacks
3. Understand the importance of hygiene and healthy eating to the body
Activity preparation: steps for correct hand washing, cat mother Pictures of cats and kittens, pictures of mother puppies and puppies, pictures of snacks (BBQ skewers, mutton skewers, etc.), pictures of gutter oil
Activity process:
1. Show A diagram of the steps for correct hand washing to guide children to consolidate the correct method of hand washing
1. Teachers and children recite a hand washing song together while doing hand washing movements to further consolidate the hand washing method "Rub the palms of your hands, rub the back of your hands." , rub your thumbs, rub the gaps between your fingers, rub your knuckles, and rub your little fingers
2. Question: What will happen if children eat without washing their hands? (Guidance) Children talk about the importance of hand washing)
3. Summary: We must be healthy children who wash hands frequently and practice hygiene
2. The teacher tells the story "Mother Cat's Snacks", Guide children to understand the reason why roadside snacks are delicious but unhygienic
1. Teacher’s language introduction stimulates children’s enthusiasm to participate in activities. “But, there is a child who is very hygienic and washes his hands before eating. , but one day he fell ill and had a stomachache. Do you want to know why?"
2. While the teacher is telling "Cat Mother's Snacks", he will show pictures of mother cat and kittens, pictures of mother cat and puppies, and snacks according to the storyline ( Pictures of barbecue skewers, mutton skewers, etc.
1) Question: Why did the puppy get sick? When the puppy wanted to buy the snacks from the cat mother, what did the dog mother say? (Guide the children to answer according to the story. )
2) Question: When the kitten wanted to eat its mother’s snack, what did the mother cat say? (Guide the children to answer according to the storyline)
3) Question: What did the mother cat say? All her snacks are fried with gutter oil. Do you know what gutter oil is? What harm does gutter oil do to the body? (Based on the children’s answers, show a picture of gutter oil. Summary: Gutter oil is fished out of sewers. There are Some bad-hearted uncles and aunts refine gutter oil into oil and make it into food for customers. If you eat gutter oil, you will get sick. Gutter oil can cause cancer and is very harmful to our health. 2. Please tell the children, In addition to seeing gutter oil at roadside food stalls, where can I find gutter oil?
Summary: So we can’t eat roadside food because they may be made from gutter oil, and the roadside food There are a lot of bacteria and dust in them, and it is easy to get sick after eating them
3. Discussion between teachers and children: How to let people around us know the dangers of eating unhealthy snacks on the roadside?
1. Invite the children Go home and tell your friends and relatives
2. Make food safety and health signs to let more people know