This week was me and Bridget's second-to-last week of teaching. During this lesson, we taught our students the importance of fat; it is a negatively-connotated term in our society, but not all fats are bad, and we actually need them to function.
We started off discussing the difference between healthy and unhealthy fats. We brainstormed examples of foods with healthy fats, such as olive oil, nuts and seeds, and avocado. These foods contain unsaturated fats. We advised the class to limit their intake of saturated fats, and to eliminate trans fats from their diet entirely.
We then extended our newfound knowledge of fats to practical situations, such as recognizing the fat in fast foods such as McDonalds. Prior to the lesson, Captain Jet and I had written up two different meals on the board, each meal consisting of three components. During the lesson, we split up the class into six groups, one for each meal component, and had them write down the total fat and total calories for their assigned food using a nutrition chart. In the curriculum, each group of students was supposed to be given a tub of Crisco and a plate. Having looked at the fat content of their meal, they were supposed to spoon the corresponding amount of Crisco into their plate to visualize the fat. However, we were really short on time during this lesson, so I modeled one of the foods in front of the class with the Crisco.
After the Crisco model, we discussed the importance of our arteries and how we could take care of them. Using a model showing the progression of plaque buildup on arterial walls, we explained how consuming excessive amounts of fat is linked with raising cholesterol levels, which in turn causes plaque buildup and decreases blood flow to parts of the body. The artery model consisted of four tubes, the first of which was completely smooth and clean, and the following tubes being progressively more occluded with plaques.
Overall, this lesson was very dense with information and probably our most chaotic lesson yet; we had to cut out many parts from the lesson just to make sure we covered all of the important parts. The lesson was designed to go overtime, which may have made the time period seem that much shorter.
There are many medical professions involved with the connection between fat and arterial health. A complication that can develop from plaque buildup is atherosclerosis, which can lead to stroke, heart attack, or cause many other kinds of cardiovascular disease. A cardiologist is responsible for assessing the health of the heart and its vessels, and if there is excessive plaque buildup in arterial walls, they may need to suggest treatment options such as a stent or coronary bypass surgery. A General Practitioner or family physician may also suggest a limit in fat intake, especially if there is a history of heart disease, high cholesterol, and cardiovascular disease in the family.
We started off discussing the difference between healthy and unhealthy fats. We brainstormed examples of foods with healthy fats, such as olive oil, nuts and seeds, and avocado. These foods contain unsaturated fats. We advised the class to limit their intake of saturated fats, and to eliminate trans fats from their diet entirely.
We then extended our newfound knowledge of fats to practical situations, such as recognizing the fat in fast foods such as McDonalds. Prior to the lesson, Captain Jet and I had written up two different meals on the board, each meal consisting of three components. During the lesson, we split up the class into six groups, one for each meal component, and had them write down the total fat and total calories for their assigned food using a nutrition chart. In the curriculum, each group of students was supposed to be given a tub of Crisco and a plate. Having looked at the fat content of their meal, they were supposed to spoon the corresponding amount of Crisco into their plate to visualize the fat. However, we were really short on time during this lesson, so I modeled one of the foods in front of the class with the Crisco.
After the Crisco model, we discussed the importance of our arteries and how we could take care of them. Using a model showing the progression of plaque buildup on arterial walls, we explained how consuming excessive amounts of fat is linked with raising cholesterol levels, which in turn causes plaque buildup and decreases blood flow to parts of the body. The artery model consisted of four tubes, the first of which was completely smooth and clean, and the following tubes being progressively more occluded with plaques.
Overall, this lesson was very dense with information and probably our most chaotic lesson yet; we had to cut out many parts from the lesson just to make sure we covered all of the important parts. The lesson was designed to go overtime, which may have made the time period seem that much shorter.
There are many medical professions involved with the connection between fat and arterial health. A complication that can develop from plaque buildup is atherosclerosis, which can lead to stroke, heart attack, or cause many other kinds of cardiovascular disease. A cardiologist is responsible for assessing the health of the heart and its vessels, and if there is excessive plaque buildup in arterial walls, they may need to suggest treatment options such as a stent or coronary bypass surgery. A General Practitioner or family physician may also suggest a limit in fat intake, especially if there is a history of heart disease, high cholesterol, and cardiovascular disease in the family.
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