1. Teaching in practice ‘Balanced nutrition’ by Erasmus+, Stay 3E, https://creativecommons.org/licenses/by-sa/4.0

2. ‘STAY 3E –Stay Eco-friendly, Entrepreneurial, European.
Providingpracticalsolutionsforeffectiveteachingandenjoyable
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LESSON PLAN
Lesson plan no 1 Country France
Course / subject Balanced nutrition/healthy eating
Topic Pyramid of alimentation
Lesson title Eating correctly
Level /Age 7-8 years old Lesson duration 2x45’
Lesson objectives
- Discover the pyramid of alimentation
- Understand what is eating correctly
Procedure
1st time
- Pupils have pictures of aliments and they have to group these pictures and justify their choice.
- After pupils discover the pyramid of alimentation and how many parts of each category they have to eat
each day.
2nd time
- Pupils have to create a typical daily menu by using the pyramid of alimentation.
- This menu has to respect the recomandation of the pyramid of alimentation (5 fruits and vegetables, 1 or
2 parts of meat/fish, ...).
- Pupils present their menu to the class. They valid the menu or correct it by using the pyramid of
alimentation.
Materials
- Pictures of aliments.
- Support paper create by the teacher.
- Pyramid of alimentation to project.
Reference

3. ‘STAY 3E –Stay Eco-friendly, Entrepreneurial, European.
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LESSON PLAN
Lesson objectives
 pupils acquire basic knowledge about healthy nutrition ,traditional
food,biological agriculture
 understand the role of healthy nutrition in their lives
 realise the importance of organic food and find ways to recognize such food
 learn that our nutrition choices influence not only our health but also the
environment and adapt the more healthy nutrition habits
 see how the media and the advertisements play a significant role in the
configuration of personal consumer habits
 learn to work in groups and in responsible way and develop cooperation spirit
 acquire environmental consciousness
Procedure
STEP 1
We start our lesson with watching a video ‘Gifts of
nature’https://www.youtube.com/watch?time_continue=429&v=e7kbzKAyWK8
and playing a game entitled ‘Alphabet of food’ in which kids in groups think and
write down different food that its name starts from a specific letter in a small piece of
paper.All papers are put in different boxes that have a sign (healthy or
unhealthy).After that ,the teacher prepares a chart on the board with the alphabet
Lesson plan no 2 Country Greece
Course / subject Balanced nutrition/healthy eating
Topic Healthy nutrition
Lesson title ‘I am what I eat ‘
Level /Age Level 1 Lesson duration 90 minutes

4. and pupils write what food words they found .From these, they cross out all they
consider as unhealthy and leave only the healthy ones according to them.They look
inside the boxes and see what they have put in .
STEP 2
Then we start the discussion about the safety of food .
STEP 3
The teacher had told the kids the day before to bring some particular food they
consume every day in order to notice what will happen to them the next days if they
leave them outside the fridge .They brought milk,cheese,bread,parsley.They start
noticing their characteristics and write down the changes they see on them every
day passing by.At the same time the teacher brought the same organic food .They
talk about the similarities and differences
STEP 4
The kids and their teacher had visited an organic open fruit and vegetable market of
the area some days before and they bought 1 kg of organic apples.At the same time
kids bought 1kg of apples from conventional crops at the super market.
They brought both categiories of apples in class to compare their characteristics in
that day’s lesson.
STEP 5
Each group of pupils takes one apple from each category and writes down in their
notebooks comments about the fruits’ appearance, smell, colour. Then they cut both
fruit and put the pieces in the right bowl (A for apples from conventional cultivation
and B for the biological one).They taste both.
STEP 6
The kids make charts with A and B groups where they put marks according to
different elements like apperance,size,taste,smell.At the end they sum up the marks
and see what group of apples gets the best result.
STEP 7
They write down a small text about the differences and similarities of the
conventional and organic apples.
https://slide.ly/gallery/view/9bea1e85215120808a50e6b66a997cbf
Materials
Apples from conventional and organic crops,samples of
milk,cheese,parsley,bread,bowls,notebooks,rulers ,colours,scissors

5. Reference
http://aesop.iep.edu.gr/sites/default/files/filla-ergasias/fyllo_ergasias_1_29.docx
http://aesop.iep.edu.gr/sites/default/files/filla-ergasias/fyllo_ergasias_2_20_0.docx
http://aesop.iep.edu.gr/node/13213/3360/#question13946
http://aesop.iep.edu.gr/sites/default/files/filla-ergasias/fyllo_ergasias_3_6.docx
http://aesop.iep.edu.gr/node/13213/3361/#question14123
http://aesop.iep.edu.gr/node/13213/3362/#question13768
http://aesop.iep.edu.gr/node/13213/3363/#question14115
https://www.youtube.com/watch?time_continue=43&v=c9oP3pbSbjk
https://proximace1.files.wordpress.com/2017/06/cf80ceb5cf81ceb9ceb2ceb1cebbcebbcebfce
bd-cebaceb1ceb9-ceb4ceb9ceb1cf84cf81cebfcf86ceb7.pdf

7. ‘STAY 3E –Stay Eco-friendly, Entrepreneurial, European.
Providing practical solutions for effective teaching and enjoyable
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LESSON PLAN
Lesson plan no 3 Country Italy
Course / subject ‘ Balanced nutrition/healthy eating
Topic Healthy nutrition
Lesson title Eat a rainbow
Level /Age Level 1 Lesson duration 2 hours
Lesson objectives
Know the different parts of a plant.
Need to consume at least 5 fruits and vegetables a day
Understand the importance of “eating a rainbow” (a variety of fruits and vegetables)
Know that colour can indicate different nutrients available in fruits and vegetables
Procedure
Review plant parts, how they serve a plant, and how you identify them with your class.
If possible, obtain a model or poster of the parts of a plant and worksheets for
students to label the plant parts.
Ask, which part of the plant do we eat? Do we eat all parts of all plants? Our common
fruits and vegetables represent different parts of the plant, but we do not eat all parts
of all plants.
Ask students why they think it’s important for them to eat fruits and vegetables each
day. Fruits and vegetables contain different vitamins and minerals that are essential to
our bodies, and they need to eat at least five servings of fruits and vegetables each
day.
Last, encourage students to begin thinking about other ways we can sort fruits and
vegetables we eat.

8. Lead an informal discussion about fruits and vegetables the students like, those they
don’t like, and those they’ve not tried.
Set up a chart and complete with students.
Example:
Introduce students to the idea of a tasting activity by telling them there are people who
have the job of sampling new vegetable and fruit varieties before the seeds are sold to
gardeners and farmers, or testing foods that companies package for market
Clean fruits and vegetables thoroughly. Cut each item into bite-sized pieces as
necessary. Provide toothpicks, paper cups, and napkins for students to use during the
tasting.
Materials
Plant part chart
Variety of fruits and vegetables representing different colours
Small cups
Toothpicks
Napkins
Knife and cutting board
Reference
http://www.nourishinteractive.com/nutrition-education-printables/105-nutrition-fruit-
vegetables-activity-page
https://en.islcollective.com/resources/printables/worksheets_doc_docx/riddlesfruits_and_
vegetables/food-riddles-games/55125

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LESSON PLAN
Lesson objectives
 to learn English vocabulary – preparing meals, safety and hygienic rules, for
example wash, peel, measure
 to use cookbooks properly, for example find a proper recipe, collect proper
amount/kind of ingredients
 to talk about healthy and unhealthy food, especially to become more aware of
healthy diet
 to talk about food allergy alternatives and tolerance / intolerance of some food
products
 to talk about accessibility of food products, food typical / available in the
region / country, imported food
 to organize, prepare and use workshop place properly, be aware of the
importance of hygienic work
Procedure
 Introducing the topic of the lesson
 Talking about healthy / unhealthy food and about frequency of eating it
 Talking about hygienic rules and safety rules while making meals
 Learning the useful vocabulary, for example naming the ingredients in
English, selecting cooking activities etc.
 Preparing the workshop place
 Making salads and practising language meanwhile, for example naming the
ingredients just being used, activities
 Presenting the salads to other groups, tasting, exchanging experiences,
sharing observations and conclusions
 Cleaning the workshop place
 Summing up the lesson
Lesson plan no 4 Country Poland
Course / subject Balanced nutrition/healthy eating
Topic Culinary classes
Lesson title Healthy fruit salads in your diet
Level /Age Level 1
(A1 and above)
Lesson duration 90 minutes

11. Materials
cookery books with recipes / own recipes, salad ingredients, cooking supplies like
cutlery, bowls
Reference
Follow-up : http://slide.ly/view/b76e2e7ebbd5cf8864c89a1c55eb13c1

12. ‘STAY 3E – Stay Eco-friendly, Entrepreneurial, European.
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learning at primary level´
LESSON PLAN
Lesson planno 5 Country Romania
Course / subject Balanced nutrition/healthy eating
Topic Healthy lifestyle
Lesson title What do we eat? When do we eat?
Level /Age Level 1 Lesson duration 90 minutes
Lesson objectives
- to understand the importance of fruit and vegetables in maintaining a healthy body;
- to acquire new knowledge necessary for staying in good health and forming
basic food hygiene skills;
- to develop a healthy lifestyle and an adequate behaviour for consuming healthy
food;
- to learn certain rules that need to be obeyed during meal times and to understand
why they need to be obeyed;
- to understand the necessity of a balanced diet;
- to name food items that people should eat for breakfast, lunch and dinner;
- to speak about the pyramid of healthy eating;

13. Procedure
PART 1
The teacher explains why having a healthy diet is important and why we
should eat as many fruit and vegetables (to have a high energy level during
play time). Throughout the lesson the students will learn about the healthy food
choices, but also about what food should be avoided.
• The teacher asks pupils the questions:
1. What do we need to do to stay healthy?
2. What hygiene rules should we respect?
3. What does healthy eating mean?
 With the help of these guiding questions, discussions based on an image
depicting different food items take place. The title of the new lesson is
announced - What do we eat? When do we eat? as well as the lesson’s
objectives.
 Students ask each other questions:
1. Which of these food items should we eat daily?
2. Is it more important to consume fruit and vegetables or meat for a healthy diet?
3. Are more vitamins found in fruit or in vegetables?
 The teacher shows the students the Food Pyramid.

14.  The students answer the teacher’s questions:
- What food items do we have at the base of the pyramid, and when
should we eat them?
- Which foods can we eat daily?
- Which food items should we eat rarely, because they are not good for our
health?
- Which of these types of food contain the most vitamins?
- Which hygiene rules should we follow before and after a meal?
PART 2
The teacher explains why food is arranged in this manner in the food pyramid, and
she also refers to its importance and necessity. The students receive an envelope
with some cut-outs on which the three main meals of the day are written. They are
asked to arrange the food items according to the pyramid of food. Then the
students make a drawing of food they should eat in order to be healthy .
At the end of the lesson, a dentist explains after-meal dental hygiene and its necessity.

16. Materials
Drawings of food (meat, vegetables, fruit, grain), projector;
Posters with the food pyramid, worksheets, flipchart, coloured crayons, teeth model
Reference
„Traista cu sănătate- Comportamentul alimentar sănătos la copii”, V. Mocanu, Ed.
„Gr. T. Popa”, U.M.F., Iași
„Educaţie pentru sănătate”-Editura Adan, D. Agrigoroaie şi N. Mircea
Teacher - Marta
Răstoacă Class 4 F

17. ‘STAY 3E –Stay Eco-friendly, Entrepreneurial, European.
Providing practical solutions for effective teaching
and enjoyable learning at primary level´
LESSON PLAN
Lesson plan no 6 Country Spain
Course / subject Balanced nutrition/healthy eating
Topic Healthy and Unhealthy Food
Lesson title Healthy food
Level /Age 6-7 Lesson duration
45 minutes
FIRST PART
LESSON OBJECTIVES
To learn the difference between healthy and unhealthy food.
PROCEDURE
Healthy food: Brainstorm and Song (15 minutes)
Brainstorm the children´s ideas about heathy and unhealthy food (we can write
their suggestions on the board, separated into two columns). Then, we will watch
the following video: https://www.youtube.com/watch?v=q3XWjexSHH8
PPT Healthy and Unhealthy Food (15 minutes)
With the whole group, we will watch this video
https://www.youtube.com/watch?v=V5- mRaUfm1M .
Then, we will play it again, but this time we will stop it to ask questions about
healthy and unhealthy food.
Fill my tummy(15 minutes)
We will handle each child the ANNEX 1, where a boy/girl can be seen, together
with different food products. Pupils will have to choose the healthy food items.
Cut them and glue them in the child´s belly.
MATERIALS
White board, Internet, Annex 1, Journal, Pencil, Scissors, Glue, construction
REFERENCE
Youtube: https://www.youtube.com/watch?v=q3XWjexSHH8
Youtube: https://www.youtube.com/watch?v=V5-mRaUfm1M

18. SECOND PART
LESSON OBJECTIVES
To identify specific examples of healthy and unhealthy food.
PROCEDURE
Brainstorm (10 minutes)
Brainstorm the children´s ideas about the previous lesson, to see what they
can remember.
Quiz (10 minutes)
With the whole group, we will watch this video
https://www.youtube.com/watch? v=GnfTHsdTodA , which is a quiz that will
allow us to check their knowledge about the topic.
Class list (20 minutes)
We will ask the children to say the name in English of six healthy food items
and six unhealthy ones. We will copy them on the board, in two separated
columns.
Then, they will copy this list on their journals, drawing the corresponding
pictures and, under everything, they will write: Fruit and vegetables are good
for you. Candy and sweets are not good for you.
Class poster (20 minutes)
We will give the students supermarket brochures and white construction paper,
so that they can create a group/class poster, where healthy and unhealthy
items can be seen on opposite sides.
MATERIALS
White board, Internet, Annex 1, Journal, Pencil, Scissors, Glue, white
construction paper.
REFERENCE
Youtube: https://www.youtube.com/watch?v=GnfTHsdTodA

19. ‘STAY 3E –Stay Eco-friendly, Entrepreneurial, European.
Providing practical solutions for effective teaching and enjoyable
learning
at primary level´
LESSON PLAN
Lesson objectives
 Pupils show positive attitude towards Mediterranean nutrition and prefer to
consume healthy food
 learn to sort food into different groups following certain criteria
 decide and suggest a healthy dish for themselves and their families
 realise the importance of healthy nutrition in the quality of their lives
 develop critical thinking and change attitudes and behaviour
 be able to search,collect and arrange material and work in groups
 take action as far as their nutrition habits are concerned and propose ways of
using and presenting healthy food in a more desirable way
Procedure
STEP 1
Pupils and the teacher start the conversation about Mediterranean nutrition and
pupils guess how different food items can be put in places on the pyramid of healthy
nutrition.They speak about fruit,vegetables and their special vitamins ,the
importance of water and oil. They watch videos relevant to the topic of the pyramid.
STEP 2
The teacher gives kids old magazines to find pictures of various food groups ,cut
Lesson plan no 7 Country Greece
Course / subject Balanced nutrition/healthy eating
Topic Healthy Nutrition
Lesson title Lady Nutrition and food styling in fruit salad
Level /Age Level 2 Lesson duration 180 minutes

20. them and put them in different groups.
STEP 3
The kids make an art and craft creation-mrs Nutrition and their intention is to learn
but also to decorate the school’s dining room notice boards with them as a positive
example towards healthy nutrition for the rest of the pupils.
STEP 4
Kids seem to realise the importance of fruit to their physical and mental development
.So they decide to create a healthy dish in the dining room using various fruit –fruit
salad.In order to make their dish more desirable they want to do food styling as
well.So they organise a competition about the best presented fruit salad dish and art
de la table as well.
STEP 5
Kids in groups prepare the fruit they brought from home and other accessories for
the art de la table theme.They prepare everything in the school’s dining room.
STEP 6
Other classes and teachers are invited to see and mark their creations.
STEP 7
Now it is time to enjoy eating their fruit salad.All groups share their creations
!!Healthy nutrition and fun !!
Materials
magazines,scissors,glue,fruit,plates,bowls,tablecloths ,forks knives,spoons ,jars
Reference
http://eyzin.minedu.gov.gr/wp-
content/uploads/class_material/Nutrition_exercise_studentbook.pdf
https://www.youtube.com/watch?v=BoOPz-4Sou8
https://www.youtube.com/watch?v=cGR-chVKiV8
https://www.youtube.com/watch?v=mebLzmzNN7o
https://www.youtube.com/watch?v=oRo6xnUvWXo
https://www.youtube.com/watch?v=77qvAvK1OvA
http://eyzin.minedu.gov.gr/wp-content/uploads/class_material/2nd-
Material_StudentBook.pdf
http://eyzin.minedu.gov.gr/wp-
content/uploads/class_material/%CE%92%CF%81%CE%AF%CF%83%CE%BA%C
F%89-%CF%84%CE%BF-
%CF%84%CF%81%CF%8C%CF%86%CE%B9%CE%BC%CE%BF.pdf

21. http://eyzin.minedu.gov.gr/wp-
content/uploads/class_material/%CE%A6%CF%84%CE%B9%CE%AC%CF%87%C
E%BD%CF%89-%CE%BC%CE%B9%CE%B1-
%CE%B1%CF%86%CE%AF%CF%83%CE%B1.pdf
http://eyzin.minedu.gov.gr/wp-
content/uploads/Documents/Presentation_FoodGroups_Kindergarden.pdf
https://www.youtube.com/watch?v=30TYzJKR_D0&list=UU5D0yaDqs_h7I-
hbGlZ2K_A
https://www.youtube.com/watch?v=1nkkd29mlsU

23. ‘STAY 3E –Stay Eco-friendly, Entrepreneurial, European.
Providing practical solutions for effective teaching
and enjoyable learning at primary level´
LESSON PLAN
Lesson plan no 8 Country Italy
Course / subject Balanced nutrition/healthy eating
Topic Dairy foods
Lesson title Drink smart
Level /Age Level 2 Lesson duration
90
MINUTES
Lesson objectives
Understand the importance of choosing healthy beverages.
Identify the amounts of added sugar in popular drink choices.
Learn health benefits of diets that include nutrient rich dairy foods.
Procedure
Introduce topic of choosing healthy beverages.
Explain that choosing healthy beverages to drink is just as important as choosing healthy
foods to eat. Beverages can easily provide excess calories and sugar.
Ask each student to state their favourite drink. Then, ask them if they think their drink is
healthy or unhealthy.
Record the results on the board.
Discuss the negative health effects of too much added sugar in the diet:
Excess “empty” calories in the diet leads to overweight and obesity, undernourishment,
cavities and other health problems.

24. Everyone needs to choose the right types of beverages to keep their bodies healthy.
Prepare some worksheet about sugar in common drinks (ex: coke, orange juice,
lemonade…) and discuss about the sugar quantity. You can also use drinks labels.
Discuss about milk vitamins and minerals (calcium, potassium, phosphorus, protein,
vitamin A, vitamin B12, vitamin D, riboflavin, niacin) and prepare a poster.
After discussion, you can propose a milk and yoghurt tasting.
Materials
Posters, Internet, Sugary drinks or labels, Milk and yoghurts
Reference
http://thedairyalliance.com/wp-content/uploads/2015/09/Teacher-Resources_5.pdf
http://thedairyalliance.com/wp-content/uploads/2015/09/03.31.15-12-oz.-Create-a-Smoothie-Recipe-Card.pdf
http://www.newenglanddairycouncil.org/media/Milk-Sampling-Activity.pdf
http://www.newenglanddairycouncil.org/media/Calcium-Line-Up-Activity.pdf
http://thedairyalliance.com/wp-content/uploads/2018/06/Milk-on-the-Mooove-Flyer.pdf

25. ‘STAY 3E –Stay Eco-friendly, Entrepreneurial, European.
Providing practical solutions for effective teaching and enjoyable
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LESSON PLAN
Lesson objectives
• to develop students’ ability to talk about balanced diets
• to expand students’ vocabulary for describing what food contains
• to help students read nutritional information on food packaging
• to develop students’ ability to speed read
Procedure
 Ask students to bring empty food packages
PART 1
• The teacher shows photos connected with a balanced diet, the ‘healthy eating’
words cluster and elicits the topic of the lesson
• Pre reading task: The teacher asks pupils the questions:
1. What is a healthy diet?
2. What is the text going to be about?
 While-reading task: Students find out the words from the word cluster and find
the answer to the questions above. healthy eating- reading
 Post-reading task: Students ask each other questions:
1. What do you eat for lunch?
2. Do you think your lunch is healthy/unhealthy? Why?
Lesson plan no 9 Country Poland
Course / subject Balanced nutrition/healthy eating
Topic Nutrition- a trend or a necessity?
Lesson title ‘Is my diet healthy?
Level /Age Level 2 (A2 and
above)
Lesson duration 90 minutes

26. 3. Do you ever check food labels?
 Students play a ‘Ride the Food Label Game’:
http://www.nourishinteractive.com/kids/healthy-games/7-ride-the-food-label-
game-nutrient-information
 Students read their food labels and they decide if the food is healthy or unhealthy
STEP 2
 Students get acquainted with ‘healthy tortillas’ recipes, discuss the ingredients,
make ‘conscious’ shopping lists, prepare healthy tortillas
Materials
Old packages, interactive, projector, Wi-Fi, ‘healthy tortillas’ ingredients
Reference
https://esol.britishcouncil.org/sites/default/files/HealthyEating_E3-
L1_Lesson_Plan.pdf
http://www.nourishinteractive.com/kids/healthy-games/7-ride-the-food-label-game-
nutrient-information
healthy tortillas-photo presentation

27. ‘STAY 3E –Stay Eco-friendly, Entrepreneurial, European.
Providingpracticalsolutionsforeffectiveteaching
andenjoyablelearning at primarylevel´
LESSON PLAN
Lesson plan no 10 Country Romania
Course / subject Balanced nutrition/healthy eating
Topic Healthy Eating
Lesson title Let’s eat healthily!
Level /Age Level 2 Lesson duration 90 minutes
Lesson objectives
O1. to recognize healthy/ unhealthy food;
O2. to understand and use specific terms defining healthy
eating; O3. to list products belonging to each level of the
food pyramid; O4. to make the day's menu consisting of
healthy foods;
O5. to adopt a behavior that promotes a healthy lifestyle.
Procedure
Activity 1: The Food Pyramid.
The teacher proposes a didactic game '' The Food Pyramid" in which
the students have to identify foods and organize them in the food pyramid.
Activity 2: Healthy food/unhealthy food
Students watch a Powerpoint in which the benefits of a healthy diet are
highlighted, as well as the effects of an unhealthy diet on our body. The
Powerpoint presentation will be followed by a discussion about the negative
effects of unhealthy
food, the importance of healthy foods and the benefits of introducing them into
our daily menu.

28. Activity 3: ”At the doctor"
The activity consists of a role play "At the doctor". Five patients will report to
the doctor accusing stomachaches, vomiting and allergic reactions. The doctor
asks them what they ate in order to establish a diagnosis and explains that their
disease is due to the unhealthy foods that they ate, such as chips, cola, fast food
etc.
At the end of the activity, the teacher will share cards representing "The
Healthy Dietary Journal ", which students need to fill in until the next meeting.
Activity 4: Making a healthy menu. Workshop.
Students will be divided into groups. They will be provided with various
foods – images and products. The pupils' tasks will be :
- to make a daily menu ( breakfast, lunch, dinner);
- to use of products made available in the practical implementation of a daily
menu ( breakfast, lunch, dinner)
Activity 5: Exhi bi ti on of drawings on the topic "Let's eat
healthily!"
A n e x h i b i t i o n o f d r a w i n g s w i l l b e o r g a n i z e d .

29. Materials
Fruit, vegetables, magazines, computer, video projector.
Images of the food pyramid, worksheets, flipchart, crayons.
Reference
” Healthy eating guide "-Ovidiu Chiș
” Food for a healthy life "- Puia Negulescu
Biology Teacher Alina
Ciocoiu Class 6A

30. G
‘STAY 3E –Stay Eco-friendly, Entrepreneurial, European.
Providing practical solutions for effective teaching and
enjoyable learning at primary level´
LESSON PLAN
Lesson plan no
11
Country Spain
Course / subject Balanced nutrition/healthy eating
Topic Healthy eating
Lesson title Eat and drink healthy
Level /Age Level 2 Lesson duration
45
MINUTES
Lesson objectives
To identify specific examples of healthy and unhealthy food.
To acquire basic knowledge about healthy nutrition
To be aware about dairy foods
Procedure
BRAINSTORM
Ask pupils about healthy and unhealthy food.
QUIZ
With the the whole group, we will watch this video
https://youtube.com/watch?v=GnfTHsdTodA which is a quiz that will allow us to check
their knowledge about the topic.

31. CLASS LIST
We will ask the children to say the name in English of six healthy food items and sis
unhealthy ones, We will copy them on the board in two separated columns,
Then, they will copy this list on their journals,drawing the corresponding pictures and
under everything they will write;Fruit and vegetables are good for you. Candy and sweets
are not good for you.
CLASS POSTER
We will give the pupils supermarket brochures and white construction paper, so that they
can create a group/class poster,where healthy and unhealthy items can be seen on
opposite sides.
Materials
White board, Journal, pencil, scissors,glue, white construction paper, Internet
Reference
https://youtube.com/watch?v=GnfTHsdTodA