Healthy Buffet Large Class Teaching Plan 1 Activity Object:
1, actively participate in self-help and cooperative catering, and know that a meal should be accompanied by vegetarian dishes and staple foods.
2. Know that healthy eating is good for your health and correct the bad habit of picky eaters.
3. Initially learn to match a meal reasonably and improve autonomy.
4. Know that human body needs different kinds of nutrition.
5, understand the impact of eating on health, can eat on time, not picky about food.
Activity preparation:
1, all kinds of vegetables, meat dishes, seafood, bean products, staple foods, etc. In a basket; Some baskets, clips and plates for vegetables; The background layout of Little Diner.
2. Physical projectors, video recorders and televisions
3. Videos of patients with malnutrition and overweight children; Children know something about the food pyramid before class.
Activity flow:
First, set the situation and lead to the theme of the activity.
1. As the manager of "Little Restaurant", the teacher invited the children to the restaurant to help themselves, which aroused their interest.
2. Guide children to observe various dishes and classify them according to meat dishes and vegetarian dishes.
Second, children's first meal, and discuss how to eat healthily.
1, for the first time, children choose their own food to match a meal, and put forward the requirements and order of food matching.
Children introduce their own side dishes and discuss how side dishes are good for our health.
Third, watch videos and physical projectors to guide children to understand the harm of partial eclipse habits and know how to match food reasonably.
1, combined with videos, to guide children to understand the relationship between human nutrition and food and the harm caused by incorrect diet.
2. Using the physical projector, aiming at the phenomenon of partial eclipse in children's food selection, it triggered a discussion among children.
3. The teacher summed up the principle of reasonable food collocation: the collocation of meat dishes and vegetarian dishes, and the collocation of staple vegetables, so that eating is healthy and beneficial to the body.
Fourth, children are catering again.
1. What do you think of your food? What is missing?
2, adjust the buffet collocation, consolidate the understanding of reasonable catering.
3. Evaluate healthy catering service providers.
Five, guide children to group self-help and cooperative catering.
Activity expansion:
Please ask the chef in the kitchen to cook according to the child's catering and intention, and the child will taste it himself.
Healthy buffet large class teaching plan 2 activity goal
1. Learn more about the different tastes of vegetables and the various methods of making them, and know that eating more vegetables is good for your health.
2. Be able to clearly introduce the names and characteristics of dishes in language.
3. Share the joy of eating vegetables with your partner.
Activities to be prepared
1. Before the activity, children discuss cooking a dish with their parents at home and participate in the whole process of buying food, selecting vegetables, washing vegetables and cooking.
2. One set of tableware for each person: bowls, chopsticks and spoons.
3. Pictures of various common vegetables, multimedia.
4. The teacher's dishes are: mushrooms and vegetables, vermicelli soup and vegetables, cold cucumber and so on.
Activity process
First of all, the teacher shows pictures of various vegetables and guides the children to know the names of vegetables.
Second, the teacher prepared six courses to understand the function of vegetables.
1. Guide children to know the names of vegetables, and the teacher introduces the production method (the production process can be shown by slides).
2. Question: Why do people eat vegetables? Can we just eat meat instead of vegetables?
Third, the dishes are classified and placed.
Guide children to classify dishes according to cooking methods: put dishes on the table according to cold salad, stir-fry and soup.
Fourth, attend the vegetable buffet.
1. Learn some buffet manners. Such as: use the spoon used by * * * to hold the food, how much to eat, how much to hold, and don't waste it.
2. Children care for their own tableware, choose their own dishes and taste them, and further stimulate their love for vegetables in a happy atmosphere. Mainly to guide children to taste more varieties of vegetables, appreciate each other and taste different production methods of the same vegetable.
Five, five.
1. Tell me which vegetables you ate and what they tasted like.
2. Are there different ways to make the same vegetable?
3. All kinds of vegetables have different tastes, and the same vegetable can be eaten in different ways. Eating more vegetables can make our bodies healthier.
Reason for revision: This activity was originally to invite every child to bring a dish from home. Considering that it is the first day after the National Day, some parents may forget it, so I prepared several simple dishes, such as cold cucumber, with the nurse to carry out activities and let the children experience the fun of buffet initially.
Activity reflection:
Lead by example and eat more vegetables.
In the health field of the Guide, it is pointed out: "Help children understand the nutritional value of food and guide them not to be partial to food, picky eaters, eat less or eat unhealthy food; Drink more boiled water and less drinks. In this activity, I found that children still have a certain understanding of various common vegetables. They can name vegetables and what they can cook with them. I think this is the experience accumulated by children and parents cooking together before the activity. During the whole activity, the children learned to classify vegetables according to their production methods. In addition, they also let children experience the happiness shared with their peers from the activities of eating vegetable buffet, and let them know that we should eat more vegetables, so that our bodies will be healthier. Through the guidance of activities, children have a better understanding of the nutritional value of vegetables. Some children who are usually picky eaters also expressed their willingness to try foods that are not afraid of eating, which is also an opportunity for them to improve. At the same time, we also hope that parents should encourage their children to pay more attention to eating vegetables at home, develop good habits of eating vegetables, and ask parents to set a good example. We will further do a good job in communication in this regard.