# CTE Resource Center - Verso - Nutrition and Wellness Collaborative Lesson Ideas

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Collaborative Lesson Ideas

The lesson ideas below, submitted by Virginia teachers, offer possibilities for interdisciplinary links between Family and Consumer Sciences and other courses, as well as suggestions for how Nutrition and Wellness teachers can reinforce a variety of Standards of Learning in the CTE classroom.

Caffeine and Your Heart Rate

Mathematics, Biology

Determine the change in heart rate due to consumption of caffeine.

Students measure heart rates before and after eating chocolate and drinking caffeinated soft drinks in prescribed amounts. They prepare individual graphs illustrating the resulting variations and draw conclusions about improving their nutritional intake.

Related Academic Standards of Learning
Mathematics: Algebra A.14, AII.19
Science BIO.3

This lesson plan came from Carroll County Public Schools
Carroll County High School, 540.728.2125
Steve Anderson, Biology teacher
Eddie Chitwood, Biology teacher
Stuart Cox, Mathematics teacher
Richard Slate, Mathematics teacher
Robin Whittington, Mathematics teacher

Healthy Choices

Biology, Family and Consumer Sciences, Mathematics, Business Information and Technology

Educate others about the importance of healthy eating and the dangers of high cholesterol and saturated fats in the diet.

Students test the cholesterol levels of a random sampling of students at school and compare them to national statistics for the same age group. They plan and prepare a low-cholesterol, low-fat meal and survey the sample population regarding the taste and quality of these foods. As a culminating activity, they prepare a brochure that contains their findings, explains how to read food labels, and discusses the benefits of a low-fat, low-cholesterol diet.

Related Academic Standards of Learning
Mathematics A.1
Science BIO.5

This lesson plan came from Suffolk City Schools
Nansemond River High School, Suffolk, 804.925.5520
Jacqueline Coppage, Business teacher
Deborah Creekmur, Family and Consumer Sciences teacher
Darlene Lascano, Biology teacher
Nancy Jones, Mathematics teacher

Travel Advisory: New Orleans
Queen of the Mississippi

History, English, French, Family and Consumer Sciences


Students conduct extensive library and Internet research on New Orleans and the variety of influences that make the city’s culture and cuisine unique in the United States.

Related Academic Standards of Learning
History and Social Science WG.6, VUS.6, VUS.7
English 11.3

This lesson plan came from Richmond City Public Schools
Huguenot High School, 804.320.7967
Earnestine Bracey, English teacher
Margaret Coughlin, Media Specialist
Gladys Fleming, History and Social Science teacher
John Greene, Art teacher
Audrey Holmes, French teacher
Sandra Lawson, Family and Consumer Sciences teacher


What Is a Serving?

Applications in Biology and Chemistry, Family and Consumer Sciences

Base individual food intake on the requirements for energy, vitamins, and minerals.

Students read food labels and discuss the RDA (recommended daily allowance) of calories, fat,      cholesterol, vitamins, and minerals in a serving of selected foods. W&FS students prepare a meal based on a balanced diet menu and serve each student one serving of each food. Students then write a comparison of the meal served to that of a “normal” meal, addressing both their normal intake of food and hunger satisfaction.

Suggestion: Students could apply the information learned by designing a personal diet that incorporates nutritional requirements and satisfies hunger, based on the nutritional definition of serving.

Related Academic Standards of Learning
Science BIO.1

This lesson plan came from Wythe County Schools
George Wythe High School, Wytheville, 540.228.3157
Clayton Horne, Applications in Biology and Chemistry teacher
Sue Kidd, Family and Consumer Sciences teacher