1. Activity background

Why do people need to eat? Some people have three meals a day of big fish and meat, which is extravagant and wasteful; some people are careless and eat whatever is available, without paying attention to nutrition. According to statistical analysis by the World Health Organization, poor lifestyle is the primary factor causing cancer, cerebrovascular disease, heart disease and other diseases. Bad lifestyle mainly includes smoking, alcoholism, unreasonable eating habits and so on. It can be seen that diet is very important to human health. Among today's teenagers, there are more bad eating habits such as partial eclipse, excessive diet, and anorexia. In fact, the human body needs different nutrients every day depending on age, gender, job, weight, etc. This themed activity is aimed at this situation and combines students' own conditions to formulate a nutritional recipe for three meals a day, and through comprehensive practical activities, they can develop good eating habits and grow healthily.

2. Objectives of the activity

1. Through comprehensive practical activities, guide students to care about things around them. They not only receive nutrition and hygiene education, but also conduct surveys, statistics, and the Internet. research study.

2. Establish the concept of scientific diet and gradually develop good eating habits: learn to care about and take care of your own diet, so that you can know how to care and take care of others.

3. Be able to use mathematics in inquiry activities and process and analyze data to understand and solve problems.

4. Be able to use the food nutrition knowledge learned in science classes to solve problems and enrich knowledge in practice.

3. Activity process

(1) Preparation stage

1. The class discusses the necessity and importance of the activity and gets the understanding and support of the students , discuss and determine the research content.

2. Choose voluntarily and form a group. Students of the same age and similar weight are required to freely form a group. Note that each group does not exceed 4 people.

3. Learn basic methods and steps such as surveys and statistics, and hire your own instructors.

(2) Activity implementation stage

1. Survey and inquiry: record your own eating situation, investigate and interview the eating situation of other students.

2. Search for information: Each group collects relevant information around "diet and health". Provide guidance on how to obtain information: such as reading various reference books, searching on the Internet, obtaining from newspapers, through statements by people with professional knowledge, etc.

3. Organize information: Based on the information found on human nutrition, determine the amount of nutrients you need in a day, then consider how to reasonably distribute it among the three meals, and formulate breakfast, lunch, and dinner Amount of food required. The teacher helps how to process the data and results of surveys and statistics.

4. Design recipes: Taking into account personal tastes on the premise of a balanced diet, each group determines its own nutritional recipe. Each group submits an activity record sheet and nutritional recipes. It is possible to use computers to produce maps.

5. Display and exchange: Hold a small academic report. Each group designs a nutritional recipe to display to the whole class. During the presentation, each group selected a student to form a judging panel, invited teachers to participate, evaluated the recipes, and selected the best nutritional recipes and the best little nutritionists, etc.

IV. Activity Evaluation

During the implementation of the activity, students encountered problems and tried to use different methods to solve them, which showed that the students have great potential. These potentials are mainly It is manifested in aspects such as autonomy, collaborative spirit, and innovative spirit. Students get the opportunity to show their talents and also learn some basic methods of research-based learning.

Attached recipe:

Team leader: Cai Yingying Team members: Lin Yaoyao, Tongyao, Chen Yuanyuan

Food amount (grams) Meal preparation results

Breakfast milk peanut rice porridge egg steamed buns 10050100125100 unit actual standard result

Calories Kcal 2159 2019 ok

Protein grams 120.1 75 ok

Iron grams 31.64 18 ok < /p>

Zinc grams 13.7 15 ok

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, stir-fried pork, cabbage, fresh corn and oranges 1005010125100100100

Dinner, rice, braised pork, stir-fried shredded pork, hot and sour potatoes Silk San Xian Soup 10050100100100

Team leader: Zhu Haishu Team member: Chi Shenfan Ji Zhangzhang

(The three meals are based on the proportion of breakfast 30%, lunch 40%, and dinner 30% Parameters, meal preparation according to personal weight)

Breakfast (g) Lunch (g) Lunch (g) Dinner (g) Dinner (g)

Porridge 100 Cabbage 100 Pickles 50 Tea eggs 125 Hanamaki 100 Steamed buns 100 Rice 100 Crispy duck pieces 125 Mushu meat 125 Chinese cabbage 100 Moru soup 100 Banana 100 Rice 100 Potato roast beef 225 Zucchini meat 100 Lotus root slices 100 Broth 100 Cream cake 150

Mealing results:

Unit actual standard results

Calories Kcal 2337 2126 ok

Protein grams 124.6 75

Iron grams 39.24 18

Zinc grams 17.95 15 ok

VA Ug 784.1 700 ok

VB2 Mg 1.64 1.2 ok

VPP Mg 33.27 12 + < /p>

VE mg 13.38 10 ok

Team leader: Chen Jieqiong Team members: Jin Yemeng, Chen Xu

Food name Intake (grams)

Breakfast eggs (average) milk (average) steamed buns (average) 50100100

Lunch pomfret, leek, seaweed (dry) pork (fat and lean) (average) eggs (white skin) rice (average) 2520025125125100 < /p>

Rice for dinner (average), pork chops, luffa and fresh clams 0012520050

Comparison of actual intake of major nutrients and standard supply.

("Proportion" item: the percentage of actual intake/standard supply)

The actual intake of nutrients and the standard supply ratio The actual intake of nutrients and the standard supply ratio

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Calories (kcal) 2392.5 2300 104% Calcium (mg) 523 200 44%

Protein (g) 131.14 80.00 164% Iron (mg) 32.66 0 163%

< p>Fat (g) 104.16 70 149% Zinc (mg) 14.99 15 100%

Vitamin C (mg) 59.5 60 99% Selenium (mg) 39.51 50 79%

Vitamin E (mg) 9.94 10 99% Thiamine (mg) 1.92 1.50 128%

Retinol (μg) 930.62 800 116% Riboflavin (mg) 1.91 1.50 127%

< p>Team leader: Lin Xinhan Team members: Zheng Xiao, Lin Yangbo, Liu Chen

(Food amount unit: grams)

Breakfast, lunch, dinner, snacks

Soy milk 100 Cauliflower 100 eggs 50 flower rolls 100 rice 150 roast duck pieces 125 mushu meat 50 bean sprouts 100 vermicelli soup 25 rice 150 fried beef with garlic moss 175 pork slices 50 winter melon slices 150 egg soup 50 apples 100

Team leader: Qiu Lin Shuang team members: Chen Kangrun, Su Lijie

Breakfast: 50 grams of bread, one egg, one cup of milk (200 ml), 100-150 grams of fruit.

Lunch: 150 grams of rice, 75 grams of brine shrimp, shredded pork (20 grams), fried onions (75 grams), 100 grams of spinach, tomatoes (20 grams), kelp (10 grams), eggs ( 10g) flower soup.

Dinner: 150 grams of rice, vegetables (20 grams), meat (20 grams), 100 grams of braised fish, and 100 grams of celery.

Supper (if necessary): a cup of yogurt (150-250g), or fruit (150-200g).