Science

Science Service Learning Unit Plan **Rationale**: The science of nutrition and ecology go hand-in-hand with the study of hunger on our planet. Students will explore the idea of nutritional value, and compare the diet of a food insecure person to someone who is food secure. They will also study the environmental factors of agriculture that influence foods and availability. Finally, students will learn about the physiological effects of malnutrition and the cycle of poverty that causes people to remain food insecure. After looking at these different scientific aspects, the students will apply this knowledge to their solution service plan.

**Science and Service Learning Objectives**: After successful completion of this unit, the students will be able to:
 * Identify the three food energy sources (Carbohydrates, Fats, Proteins), and explain their nutritional value to the human body.
 * Compare and contrast the healthfulness of a person with food insecurity and a person with food security to determine the inequality that exists in nutrition.
 * Recognize the physiological effects of malnutrition on the human condition, and explain the importance of solving world hunger.
 * Explain the role that agriculture plays in causing food insecurity, and identify the problems with our current food distribution system.
 * Identify and analyze different points of view to gain understanding of multiple perspectives.
 * Generate ideas during the planning, implementation, and evaluation process.
 * Collaborate to develop and implement action plans to meet specified goals.

**Common Core Standards**:
 * =====A.8.1 Develop their understanding of the science themes by using the themes to frame questions about science-related issues and problems=====
 * F.8.8 Show through investigations how organisms both depend on and contribute to the balance or imbalance of populations and/or ecosystems, which in turn contribute to the total system of life on the planet
 * F.8.10 Project how current trends in human resource use and population growth will influence the natural environment, and show how current policies affect those trends
 * F.8.9 Explain how some of the changes on the earth are contributing to changes in the balance of life and affecting the survival or population growth of certain species
 * H.8.1 Evaluate the scientific evidence used in various media (for example, television, radio, Internet, popular press, and scientific journals) to address a social issue, using criteria of accuracy, logic, bias, relevance of data, and credibility of sources
 * B.8.6 Explain the ways in which scientific knowledge is useful and also limited when applied to social issues

**Activities**: Day 1: Introduction to the food pyramid, discuss how it works to establish a healthy nutritional plan, and introduce the three main food energy sources of fats, proteins, and carbohydrates. Students will analyze their lunches to determine the healthfulness of their lunch according to the food guide pyramid serving recommendations. This will be assessed according to a worksheet with guiding questions to help students analyze their lunches.

Day 2: Students will recieve a menu for the typical diet of a food insecure person, and a menu for a person who is food secure. Students will write a science journal to discuss how the two menus differ in regard to healthfulness. They will also answer a reflection question asking why they think the nutritional level of foods changes within these two different situations. This assessment sample can be found at the end of this page. It will be assessed on a point system for a total of 15 points (5 per question for completion, creativity, and explanation of ideas)

Day 3: Today we will look at the worldwide effects of hunger and malnutritions. They will do their own research using the jigsaw method on four different diseases of malnutrition (Scurvy, BeriBeri, Rickets, & Pellagra). They will teach each other about these diseases and what nutritional deficiencies cause them. I will informally assess students as I observe their teaching groups.

Day 4: The focus of day four will be on food distribution and agriculture. Students will dispell the myth that there isn't enough food on the planet, and realize that the problem is in our food distribution and cost. They will learn about where food is most abundant, and discuss in pairs ways that we can improve our food distribution and/or make healthy, whole foods more affordable for people.

Day 5: Students today will create a proposal plan for a garden project. They will use what they have learned about hunger, nutrition, and agriculture to plan a school garden that could be helpful in providing community members with healthful alternatives. They will need to consider the ideas of climate, resources, plant biology, and the realistic possibility of providing this service. If their plan is realistic, we will consider creating a food garden in the Spring or find ways to raise money for a greenhouse at our school.

**Assessment Sample**:

Name:_ __ Food Comparison Activity __ Daily Meal List for a person with Food Security:
 * Breakfast: 1 Slice Whole Grain Toast, 8oz Glass of Orange Juice, Cooked Egg Whites, 8oz cup of Coffee
 * Lunch: Turkey sandwich on two pieces of whole grain bread and 1 slice of American cheese, medium Apple, 2 oz of raw carrots, chocolate chip cookie
 * Dinner: 4 oz Spaghetti with Prego Spaghetti Sauce, Steamed Broccoli (3 oz), Whole Grain dinner roll with light butter, and fruit salad (grapes, cherries, tangerines, and pears)

Daily Meal List for a person with Food Insecurity:
 * Breakfast: Jimmy Dean microwaveable breakfast sandwich, coffee
 * Lunch: Nothing
 * Dinner: McDonalds dollar menu- Cheeseburger, fries, & Coke.


 * 1) Compare the number of food groups that each menu succeeds in eating in one day.

2. Compare the diversity of sources of these foods. What is the biggest difference between the two?

3. Why do you think this disparity exists between these two socioeconomic groups? Discuss possible solutions to this problem to help those who are food insecure to purchase foods that are healthful and nutritious.