Nutrition

staft, decision makers, and future learnErs.

Lesson Plans and Program Plans

A lesson plan is a written summary of information about a unit of in-

struction. It is prepared and used by the instructor. Various formats for lesson plans are available, but the content is essentially the same. A lesson plan is a blueprint that describes all aspects of instruction. It includes the

following20 Preassessment of the participants or needs assessment The performance objectives identified The content outline (introduction, body, conclusions) How the content will be sequenced A description of the activities participants wil engage in to reach tne objectives Instructional procedures (techniques and methods) Educational materials, visual aids, media, handouts, and equipmern Amount of time allotted or scheduled Facilities to be used

12/IMPLEMENTING AND EVALUATING LEARNING

.

Method of eva

comes, or other results

329 dof evaluating whether the learner reached the objectives, out

Once written, a lesson plan is a flexible guide to instruction that can be

time frame, such as a whole day or several days. The term "program plan-

References

used On h many different individuals or groups. A series of lesson plans or

ctivities may be grouped into a larger unit of instruction covering a longer

T also used. A plan for a longer program would include essentially she same components as a lesson plan, with the addition of the names

fsneakers or others responsible, and cost considerations. Sample lesson

plans are found in Boxes 12-2 and 12-3.

Target audience: New wait staff

Obiective: When setting tables, wait staff will be able to handle dishes

and utensils in a sanitary manner.

I. Time allotted: 15 minutes

. Preassessment: Question new employees to determine what they already

know about sanitary dish and utensil handling.

V Content and sequence:

1. Wash hands. Handling of filatware by the handles.

2. Handling of cups by the base or handle and glassware by the base.

3. Handling plates and bowls on the edge without touching the food.

4. Use a tray.

.Ine hands and skin as major sources of disease-causing

bacteria and

their transmission to food and utensils.

roper bussing of dishes to avoid contamination

of the hands.

7. Hand washing.

VI. Learning activities:

Demonstration and

discussion of proper handling of dishes and uten-

SIIs when setting tables, serving food, and bussing tables.

2. Discussion of hand washing.

Materials: Dishes, utensils, tray, handout of important

points to remember.

VII. aluation: Whether

during the a actual oractice;

continued

observation

of the employee's

per

Box 12-2 Sample Lesson Plan on Sanitary

Dish Handlin8

3. Actual practice by new wait staff.

ViI. or not

dishes and

utensils were

handled properly

Tormance on the job.

Target audience: Pregnant women

Objective: To be able to identify foods and quantities of foods that will. the daily calcium needs for pregnancy and plan menus using these food s. Time allotted: 30 minutes

Preassessment: Question audience about which foods contain calcit i and how much of these foods should be eaten daily during pregnane

Determine any previous pregnancies and what was eaten.

IV.

cy.

V. Content and sequence: 1. Total daily calcium needs, with the important functions of calcium

during pregnancy. 2. Dairy foods as a source of calcium, with quantities of calcium in each 3. Other foods as good sources of calcium, with quantities of calcium. 4. Calcium sources for lactose-intolerant individuals.

5. Have audience suggest breakfast, lunch, dinner, and snacks that meet the need for calcium.

6. Questions from the audience. 7. Have each person plan her own menu for tomorrow. Learning activities: Group discussion of food sources of calcium. Show actual foods and food models for portion sizes. Group planning of a day's menu followed by each individual planning, something appropriate for her self for the next day's menu.

VI.

VI. Materials: Actual food samples, food models, paper and pencils for menu planning, chalkboard or flip chart for writing menus, handout with good sources of calcium and the amount of calcium in each, including the daily recommended intake for pregnancy, anda sample menu.

VIII. Evaluation: The menu planned by each individual. Discussion with indivi0 uals during their follow-up prenatal visits.