Educational Project

Educational Project Plan: "In Short, Let’s Act Together for a Healthy Diet!"

Component	Details
School Level	4th Grade (Primary)
Main Issue	Children do not have a healthy diet
Scenario	Classroom
Teaching Methodology	Problem-Based Learning (PBL)
Articulating Axis	Healthy Living

1. Project Overview

Objective	Students will understand what constitutes a healthy diet and will develop strategies to improve their eating habits.
Duration	2 weeks (10 sessions, 45 minutes each)
Expected Outcomes	- Recognize healthy vs. unhealthy foods.<br>- Identify habits for a healthy lifestyle.<br>- Collaborate to create a healthy eating plan.

2. PBL Phases and Activities

Phase	Time	Activity	Methodological Structure	Adaptations for 4th Grade
Present	1 session (45 min)	Initial Reflection<br>- Teacher asks: "Why do you think some foods are healthy, and others are not?"	Engage students' curiosity and prior knowledge.	Use simple language; include pictures of foods for visual aid.
Collect	1 session (45 min)	Prior Knowledge Gathering<br>- Brainstorm and list foods students know.<br>- Show flashcards of various foods to categorize as healthy or unhealthy.	Activation of existing knowledge; interactive discussion.	Use pictures and real food samples for better understanding.
Formulate	1 session (45 min)	Define the Problem<br>- Present scenario: "Many children eat unhealthy foods; how can we help ourselves and others eat better?"<br>- Students formulate questions and define the problem.	Critical thinking; group discussion.	Use simplified language; facilitate with guiding questions.
Organize	1 session (45 min)	Team Formation & Planning<br>- Divide into small groups (3-4 students).<br>- Assign roles (researcher, designer, presenter).<br>- Plan tasks: research healthy foods, design posters, prepare a presentation.	Collaborative planning; task distribution.	Clarify roles; provide guidelines and checklists.
Build	2 sessions (90 min total)	Execution of Strategies<br>- Research: use books, internet, or teacher-provided materials.<br>- Create posters, food models, or simple brochures about healthy eating.<br>- Practice presentation.	Active learning; hands-on activities.	Provide templates and visual aids; supervise research to ensure age-appropriateness.
Verify and Analyze	2 sessions (90 min total)	Presentation & Feedback<br>- Each group presents their work.<br>- Class discusses each presentation, highlighting key points.<br>- Reflect on what was learned about healthy diets.	Peer review; self-assessment; teacher feedback.	Use simple rubrics; encourage positive comments and questions.
Share	1 session (45 min)	Socialization & Reflection<br>- Invite other classes or parents for a mini-exhibition.<br>- Students share what they learned and how they will apply it.<br>- Write a short reflection paragraph.	Community involvement; personal reflection.	Use drawings and simple sentences for reflections.

3. Supporting Materials and Resources

Materials	Description
Food pictures and flashcards	Visual aids for categorization and discussion.
Posters, markers, paper	For creating educational posters and brochures.
Food models or real samples	To identify healthy/unhealthy foods.
Simple research materials	Age-appropriate books or websites.

4. Assessment Criteria

Indicators	Description
Participation	Engagement in activities and group work.
Understanding	Demonstration of knowledge about healthy foods.
Creativity	Quality and originality of posters and presentations.
Reflection	Ability to articulate what was learned and how to apply it.

5. Notes for Adaptation

Use visual and tactile materials for better understanding.

Keep instructions simple and clear.

Encourage collaboration and respect among peers.

Provide additional support for students with learning needs.

Incorporate movement or quick energizers between sessions to maintain engagement.

This structured project using Problem-Based Learning aims to actively involve 4th-grade students in understanding and promoting healthy eating habits, fostering critical thinking, teamwork, and personal responsibility within the framework of Healthy Living.