Good habits that teenagers need to have with your foods.

Present

10 minutes

Pose reflection question: *"What do you think healthy and unhealthy foods are?"*

Activate prior knowledge, stimulate curiosity.

Use simple language, colorful images, and relatable examples.

Collect

15 minutes

Students share what they know about healthy and unhealthy foods.

Gather students' initial ideas and experiences.

Use group discussion, visual aids, and guided questions.

Formulate

10 minutes

Students help define the problem: *"Why is it important to eat healthy foods?"*

Clarify the focus of the project.

Use simplified language and visual prompts.

Organize

15 minutes

Divide students into small teams; assign roles (e.g., researcher, presenter, illustrator).

Promote teamwork and task management.

Use clear, simple instructions; assign fun roles.

Build

30 minutes

Teams research and create posters or mini-presentations about healthy vs. unhealthy foods.

Develop understanding through active participation.

Provide guided worksheets, pictures, and examples.

Verify and Analyze

10 minutes

Teams present their work; class discusses.

Assess understanding, provide feedback.

Use supportive questions and praise efforts.

Share

10 minutes

Class shares what they learned; each team presents briefly.

Reinforce learning, develop speaking skills.

Encourage simple sentences, use visual aids.

Present

10 min

Show pictures of foods; ask: "Are these healthy or unhealthy?"

To activate prior knowledge and curiosity.

Pictures of various foods (fruits, candies, fast food).

Use colorful and familiar images.

Collect

15 min

Students share foods they eat; discuss their ideas about healthy eating.

To gather initial ideas and experiences.

Chart paper, markers, student drawings.

Encourage participation; support language development.

Formulate

10 min

Discuss: "Why should we eat healthy foods?"

To define the problem clearly.

Visual aids, simple questions, and guided discussion.

Simplify language; use real-life examples.

Organize

15 min

Students form small teams; assign roles (researcher, artist, speaker).

To promote teamwork and responsibilities.

Group instructions, name tags, role cards.

Keep groups small (3-4 students).

Build

30 min

Teams research healthy and unhealthy foods; create posters or simple presentations.

To build understanding through active learning.

Magazines, pictures, paper, markers, tablets (if available).

Provide example posters; scaffold research.

Verify and Analyze

10 min

Teams present their posters; classmates ask questions.

To evaluate learning and speaking skills.

Space for presentations, peer feedback sheets.

Use encouraging language; focus on effort.

Share

10 min

Whole class discussion: "What did we learn about healthy eating?"

To reinforce knowledge and develop communication skills.

Chart with key points, student reflections.

Summarize key ideas visually.

Recognize healthy vs. unhealthy foods

Talk about foods using simple sentences

Appreciate healthy eating habits

Understand why healthy foods are important

Write short descriptions about foods

Show responsibility towards personal health

Identify examples of healthy foods

Collaborate with peers in team activities

Be curious and open to learning new foods

Formative (during activities)

Participation, teamwork, understanding of foods

Observation, checklists, teacher notes

Summative (final presentation)

Clarity of explanations, creativity, correct identification of foods

Rubric for presentations, peer feedback