American Diabetes Association.
Specific Types of Fats.
http://www.diabetes.org/nutrition-and-recipes/nutrition/foodlabel/specific-fats.jsp
This site provides a clear explanation of the differences between types of fat and sources of each, to clarify knowledge for the teacher.
American Heart Association Alliance for a Healthier Generation. http://www.healthiergeneration.org/
This site is made to appeal to young people, so it is heavy with graphics and interactive opportunities. I found it slow and not very useful for my needs in general, but it does have information on the Go Healthy Challenge.
BelleMag.
La régime méditerranéen.
http://www.relaisgourmand.org/belle/forme/dietemedi2.htm
This has a cute picture of the mediterranean food pyramid and information on that way of eating. If students are asked to create their own food guide representation, this could serve as an example.
Cap Sciences.
¿ table! L'alimentation en questions: Un dossier pédagogique.
http://www.cap-sciences.net/site.asp?site=dossierspedago
Cap Sciences is a group created to further the education and exploration of science, and technology, specifically in the Aquitaine region of France. This link is to a wealth of quality information geared towards middle school (collège) teachers and their French students. It provides graphically pleasing information sheets with diagrams describing the functions and processes of health and nutrition. Although is probably too advanced to use on its own in the second language classroom, the language structures and content can be adapted in many ways, or small sections can be used to illustrate points in class. The section on
La digestion
was helpful to me, and pages eight and nine in the section entitled
Équilibre alimentaire
give good models for explaining how to meet your daily protein or fat requirements. There are also worksheets that can be modified or borrowed from in designing your own review worksheets.
Cap Sciences.
L'eau à la bouche.
http://www.cap-sciences.net/upload/sites/dossierspedago/dossier-eau-1-74.pdf
From the same group listed above, this link is to a seventy-five page document on water. Page 25 has a useful graphic of a human body, with labels marking the percentage of certain body parts that is water (lungs 80%, muscles 73%, teeth 10%, etc).
Cuisine AZ. http://www.cuisineaz.com/
This website can be used to locate recipes for student analysis and comparison.
Cyberpresse. http://www.cyberpresse.ca
This website gives access to articles from several different French Canadian newspapers, and is a good source to locate timely reading selections on health, nutrition, and recipes.
Dari, La maison du couscous. http://www.couscousdari.com/fr/index.html
This website is sponsored by Dari, maker of couscous products. It provides information, in French and in English, about the history of couscous and maghreb culture. Many students are unfamiliar with couscous, so this site is valuable. It has a publicity spot for the product in French and in Arabic, and includes recipes and a mediterannean food pyramid that can be used to compare and contrast with the others studied in this unit.
Les Diététistes du Canada. Au menu: santé et nutrition.
http://www.dietitians.ca/public/content/information_francais/index.asp
This is the French-language homepage for the Dietitians of Canada. All information is available in French and English. There is a LOT of great information and opportunities to bring a lot to the classroom. In particular, I like the
Épicerie virtuelle
. It is an interactive way to practice comparing nutrition labels in the supermarket. It is linguistically too advanced for most of my level students to feel comfortable with on their own, but if I reword and reemphasize certain parts of the questions, I think they could enjoy playing this game as a class in the technology center, using the LCD projector. The
Cuisine virtuelle
can be used in the same way, and has a link to many recipes to use in the recipe section of the unit. Also, there is an array of FAQ sheets that can provide short reading practice opportunities.
Education World.
Fred Jones' Tools for Teaching, Weaning the Helpless Handraisers, Part II: Teachingtothe Visual Modality.
http://www.education-world.com/a_curr/columnists/jones/jones004.shtml
This article can be used to get an understanding of the purpose of a Visual Instruction Plan. I wholeheartedly recommend the entire book,
Tools for Teaching
, by Fred Jones. But until you can get it, this will help! I include, as an Appendix, a VIP I created for conjugating regular -er verbs. Although it has been successful, I still feel that it is a little too complicated. I encourage you to use it as a guideline and adapt or simplify it to suit your needs.
E-Santé. http://www.e-sante.fr/aliments_79-3
This is a French health website that can be used to show students different examples of healthful authentic websites; they can look up food values and informational articles here.
L'Express. http://www.lexpress.fr
This is the website for the French daily newspaper
L'Express.
It can be used to locate timely information on health and nutrition for reading activities, such as the article
Ces ados à gros coeur. 26.04.04.
Although the entire article is too advanced, portions of it can be used to demonstrate concepts (like
coca-colonization
) and too push students to eliminate what is not known and concentrate on what is known to determine meaning of a reading selection.
Fédération des producteurs suisses de lait.
La nouvelle pyramide alimentaire de la Fédération des producteurs de lait.
http://www.swissmilk.ch/fr/portra it/medias/dossiers-de-presse-info-nutrition/dossiers/2005/juin-la-nouvelle-pyramide-alimentaire-de-la-federation-des-producteurs-suisses-de-lait-psl.html
This website shows nutritional information and food pyramid sponsored by the Federation of Swiss Milk Producers. It can be used to discuss Switzerland as a Francophone country as well as possible reasons why a food producer would support a particular food pyramid.
Five A Day (The Color Way). http://www.5aday.com/index.htm
This website can be consulted by the teacher when planning how to address the benefits of a variety of colors in daily produce selections.
Harvard School of Public Health.
Fats and Cholesterol: The Good, the Bad, and the Healthy Diet.
http://www.hsph.harvard.edu/nutritionsource/fats.html
This article is a useful source of information on fats and cholesterol for teachers, and was consulted in this unit for the section on fats.
McDonald's Canada.
Nutrition Facts.
http://www.mcdonalds.ca/pdfs/NutritionFactsFR.pdf
This site is used to compare nutrition facts for McDonald's menu items.
Nutrition Action Health Letter (from the Center for Science in the Public Interest). http://www.cspinet.org/nah/index.htm
This monthly health letter has great nutritional information for the teacher. Available by subscription, though online archives are downloadable.
Organisation Ouest Africaine de la Santé OOAS. http://www.pfnutrition.org
This site provides objectives for nutrition guidelines in West Africa, as well as these articles:
Double Burden of Malnutrition in West Africa; Vers une meilleure nutrition en Afrique de l'Ouest.
Passeport Santé.
Nouvelle pyramide alimentaire aux États-Unis.
http://www.passeportsante.net/fr/Actualites/Nouvelles/Fiche.aspx?doc=2005042602
This Canadian site provides a French language article about the new food pyramid in the United States as well as that in Canada, for reading practice exercises and evidence of a relationship between Canada and the United States.
PBS Teachers.
Health and Fitness.
http://www.pbs.org/teachers/healthfitness
This website has many educational resources to teach health and fitness topics in English, which might be useful to adapt into French.
PR Newswire.
New Study Confirms Canned, Fresh and Frozen Fruits and Vegetables all Provide Nutrients Essential for a Healthy Diet.
http://www.prnewswire.com/news/index_mail.shtml?ACCT=104&STORY=/www/story/03-14-2007/0004545857&EDATE=
This English language article provides information for the teacher on the merits of canned, fresh, and frozen fruits and vegetables.
Programme Nationale Nutrition Sante.
J'aime bouger: Le guide nutrition pour les ados.
http://www.inpes.sante.fr/CFESBases/catalogue/pdf/747.pdf
This twenty-eight page guide is geared towards French adolescent health needs, and is created to appeal to young people. It will be used in class to reinforce what was learned from the Canadian health guide as well as to address differences between the two.
Programme Nationale Nutrition Santé.
Adolescents.
www.mangerbouger.fr/public/ado/ado.php
This page is related to the resource listed below; it is specifically geared towards the health needs of adolescents. It has extensive nutritional information, both downloadable and internet interactive items, devoted to adolescents. For example, the game "Aide Hugo" at the bottom right hand corner of this page is addictive! The goal of the game is to catch foods that fall from the sky in your sack. Catching fruits and vegetables gives you more game time, while catching an anvil (which represents poor food choices) slows you down and you can't catch any good foods in your sack. If you fill your bag with lollipops and steak, your bag will be full when the fruits and vegetables come around, and you will not be able to play for as long, and each game is short as it is! The game is a nice visually interactive demonstration for encouragement to get more fruits and vegetables.
Programme Nationale Nutrition Santé.
La santé vient en mangeant: Le guide alimentaire pour tous
. http://www.inpes.sante.fr/espace_nutrition/guide/download/pdf/GuideGP.pdf
This sixty-five page booklet begins with basic health information followed by twenty-five different "portraits," of people with different health concerns. Each of those sections is opened with an actual portrait created with different representative food items and a single sentence slogan. Then the health needs of that particular type of person are delineated and addressed. The idea could be the basis for a class project in which students identify their own health concerns, create a portrait and a single sentence slogan for themselves as well as a list of recommendations to present to the class.
Royston, Angela.
Vitamins and Minerals For a Healthy Body
. Heinemann Library. Chicago, Illinois, 2003.
Much of the information on healthy body functioning comes from this book.
Santé Canada/Health Canada.
Bien manger avec le Guide alimentaire canadien.
http://www.hc-sc.gc.ca/fn-an/alt_formats/hpfb-dgpsa/pdf/food-guide-aliment/view_eatwell_vue_bienmang_f.pdf
This nutritional guide pamphlet is integral to the unit, and will be used by students in both electronic and printed format.
Santé Canada/Health Canada.
L'Étiquetage nutritionnel interactif: Faites le point.
http://www.hc-sc.gc.ca/fn-an/label-etiquet/nutrition/interactive/inl_main_f.html
This site provides a detailed explanation of nutrition labels, which were revamped in 2003. This site will be used with students as an instructional aid.
Santé Canada/Health Canada .
Valuer nutritive de quelques aliments usuels.
http://www.hc-sc.gc.ca/fn-an/alt_formats/hpfb-dgpsa/pdf/nutrition/nvscf-vnqau_f.pdf
This nutritional information manual will be used by students as they record nutritional information for food items.
Sherwood, Lauralee.
Human Physiology: From Cells to Systems, Instructor's Edition, Fifth edition
. Brooks/Cole - Thomson Learning. California, 2004.
Chapter 16, on the digestive system, was recommended by Professor Saltzman and contains useful, more complete, information for the teacher.
Le Soleil. http://www.lesoleil.sn
This is the website for the Senegalese daily newspaper
Le Soleil.
It can be used to locate timely information on health and nutrition.
US FDA.
Make Your Calories Count: Using the Nutrition Facts Label for Healthy Weight Management.
http://www.cfsan.fda.gov/~ear/hwm/labelman.html
This U.S. website can be used as a model for adapting your own French language activities.
VanCleave, Janice.
Food and Nutrition for Every Kid: Easy Activities that Make Learning Science Fun
. John Wiley & Sons. New York, 1999.
Much of the information on healthy body functioning comes from this book.
WordReference.com. Online French, Spanish and Italian Dictionary. www.wordreference.com
I prefer this online translation dictionary because I find it to be student-friendly and it is free.
Zelman, Kathleen M. Web MD.
Trans Fats: Just How Bad Are They?.
http://www.webmd.com/content/article/72/81813.htm
This article is a useful source of information on Trans Fats for teachers, and was consulted in this unit for the section on fats. The WebMD site is good to use for researching confusing health topics in general.