Educational Project

Educational Project Plan: "Good Habits That Teenagers Need to Have with Their Foods"
Grade: 3rd Grade (Primary)
Main Issue: Students will learn to identify healthy and unhealthy foods through writing and speaking activities.
Scenario: School
Methodology: Problem-Based Learning (PBL)
Theme: Healthy Living

1. Overview of the PBL Methodology (adapted for 3rd grade)

Stage	Time	Activities	Goals	Adaptations for 3rd Grade
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.

2. Detailed Project Activities (with time allocations)

Stage	Time	Activities	Objectives	Materials/Resources	Notes/Adaptations
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.

3. Learning Goals and Outcomes

Knowledge	Skills	Attitudes
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

4. Assessment and Evaluation

Type	Criteria	Tools
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

5. Materials Needed

Pictures of healthy and unhealthy foods (magazines, printed images)

Poster paper and markers

Worksheets for recording foods

Role cards for teamwork

Reflection sheets for students

Digital device (optional) for research

6. Final Notes

Use language and visuals appropriate for 3rd graders.

Incorporate movement, visual aids, and tangible activities.

Foster a supportive environment where children feel comfortable sharing ideas.

Reinforce the importance of healthy habits in daily life.

This comprehensive plan ensures that students actively engage in exploring healthy eating, develop communication skills, and foster positive attitudes towards their well-being through a problem-based approach tailored to their developmental level.