ACP Showcase Portfolio_PPT_Minawar Sattar

Cengage Learning Cengage Learning
Cengage Learning
ACP Showcase Portfolio

MINAWAR SATTAR
NUTRITION-BIOLOGY-LSC-CF

APRIL 16, 2016

Cengage Learning Cengage Learning

Table of Contents

1. Student Preparation Strategy BMI

2. BOPPPS Lesson Plan
i. Bridge
ii. Learning Outcomes and Learning Objectives
iii. Pre-Assessment
iv. Participatory Learning
v. Post-Assessment and
vi. Summary

3. Reflection

Student Preparation Strategy

Come prepared

Read the chapter one of the textbook Understanding Nutrition, 14th edition.
After reading, please do Pre-Learning Assessment for chapter one in my course in
MindTap (Cengage .com) to evaluate and assess your knowledge.

Watch BBC Video: Healthy Diet-A Cultural Perspective and answer the questions
for chapter one in MindTap. This video will connect you to the real world and
help you to think critically.

Use the Study Guide to answer Study Questions for chapter one in MindTap. This
will not only help you to learn the concepts but also identify where you need
additional help.

BOPPPS – BRIDGE

Get interested

Show the cover image of the text book-an image of vegetables.

Class asked:

Do you like to eat them? How much & how often do you eat them? Cengage Learning

Give them a minute or two to think and answer the questions

End with: Fruits and Vegetables are major source of vitamins, minerals and fiber
that are extremely important for body function and health. In our population, we
consume too many foods high in solid fats and added sugar, and too few fruits,
vegetables, whole grains, and milk products.

Loss weight BOPPPS – OBJECTIVES Gain weight
energy in<energy out energy in>energy out
what you should learn & use

Course Student Learning Outcome:
Apply nutritional knowledge to analyze personal dietary intakes, to plan nutritious meals
using nationally established criteria to meet recommended goals, and to evaluate food
labels and the validity of nutritional claims.

Learning Objectives: By the end of this lesson, students will be able to

List six nutrients contained in food and a major use of each nutrient (comprehension).
Identify the energy-providing nutrients and calculate energy from foods (application).

Normal BMI= 18-25 Maintain weight: energy in = energy out BMI=weight (kg)/ height (m)2

BOPPPS- PRE-ASSESSMENT

What do you know about nutrients in food?

Pre-Assessment:

Students need to write short answer in index card
to the following question to see their knowledge
about nutrients in foods

What are the nutrients in your diet
(foods and beverages)?

http://www.classtools.net/random-name-picker/62_3bRhZf

Cengage Learning

BOPPPS- PARTICIPATORY LESSON 1

Learn nutrients in body & food

Six nutrients in Foods:
Carbohydrate (45-65%), Fat (20-35%), Protein (10-35%), vitamins, minerals, water

Explain the functions of six nutrients briefly.
Explain how nutrients in foods and in the body are similar

Students to look at the image and asked to answer or
speculate the answer for the following question
BLOOM QUESTION (knowledge):

What is the major nutrient in a body?

BOPPPS- PARTICIPATORY LESSON 2

Learn 3 energy nutrients in food

The Energy-Yielding Nutrients are called macronutrients 3 gram of carbohydrate
provides how many kcalories?
Explain functions of energy nutrients
5 gram of protein
Carbohydrate 4kc/g grains, fruits provides how many kcalories?

Fat 9kc/g butter, oil 7 gram of fat
provides how many kcalories?
Protein 4kc/g meat, bean

BLOOM QUESTION (Synthesis): Can you tell me why people consume alcohol beverage gain weight ?
calculate Maria’s kcalories from her diet.

An analysis of Maria’s diet reveals an average daily intake of 200 grams carbohydrate, 50 grams
protein, and 80 grams of fat. Calculate Maria’s total average daily kcalories intake from
carbohydrates, protein, and fat. (hint: 4kcal/g of carb or protein. 9kcal/g of fat. 7kcal/g of
alcohol)

https://www.cengagebrain.com

BOPPPS- PARTICIPATORY LESSON 3

Learn micronutrients in food & DRI

The Vitamins (13)–organic and essential nutrients

The Minerals (16)–inorganic and essential nutrients.

Water –indispensable and essential nutrient

DRI: Nutrients Recommendations: RDA, EAR, AI, UL

Energy Recommendations: EER, AMDR Carbohydrate: 45-65%
BLOOM QUESTION (Comprehension):
Fat: 20-35%

Protein: 10-35%

Why do we need each of these six nutrients to be healthy?

What are the six vitamins in foods and beverages?

BOPPPS- PARTICIPATORY LESSON 4

Identify malnutrition

Nutrition Assessment- four steps to find malnutrition or healthy Recently, a person suffers from
Malnutrition and symptoms of malnutrition Diarrhea, Skin rashes and
Fatigue.
undernutrition (deficiency) What do you think he/she may
over-nutrition (excess) have?
BLOOM QUESTION (Evaluation):
Based on your knowledge, does your diet (foods and beverages)
benefit or harm your health?

What can you do to improve your diet so it can benefit your health only?

BOPPPS- POST-ASSESSMENT

What you know now?

My NEW Technology Roulette Wheel: Random Name Picker

Roulette Wheel or Random Name Picker with nutrients will be used to evaluate
how well they learned, understood, and remembered about six class of nutrients.
I will call on a student, spin the wheel and make him/her answer the question I
raise about that specific nutrient.

http://www.classtools.net/random-name-picker/62_3bRhZf

Which breakfast
is healthy in

your opinion and
why?

BOPPPS- SUMMARY

You must know this!
Six nutrients in food and beverage are carbohydrate, fat, protein, vitamins, minerals, and
water. They are essential for growth and development. They benefit health when
consumed from food sources in appropriate amount. Too much or too little of anyone of
them can be harmful leading to malnutrition.

CAT Minute Paper: students will be asked to write down the important thing that they
learned during the class and one question or concept remained unanswered or unclear.

Personal Reflection on My ACP Experience

This class has been interesting and helpful. It opened up my new understanding
in teaching strategies. Especially, those new technologies that I would not have
thought of using them if it is not for this class. I learned so many ways of
classroom assessment techniques that are useful. I am definitely looking forward
to incorporate some of the strategies in my teaching and hopefully improve
student’s learning and my teaching experience.

Professor Pruden, thank you very much for everything!