Health and Physical Education (pdf)

Running head: HEALTH AND PHYSICAL EDUCATION 1
Health and Physical Education
Student’s name
Institutional Affiliation

HEALTH AND PHYSICAL EDUCATION 2
Health and Physical Education
Health and Fitness
Part A
Theme Rationale Points Worth Consideration
Be in the plan for the long
run
Everyday dietary tracking of
nutrition is beneficial in
awareness creation for and
analysis and can be helpful in
influencing balanced food
intake (Brody, Yu, Miller, &
Chen, 2015). Documenting
regular nutritional intake can
be challenging for people who
are not used to keeping track
of the things they eat
(Harmon, Blake, Armstead, &
Herbert, 2013).
Fiber is otherwise known as
complex carbohydrate whose
recommended intake is up to
38 grams in a day (Dinah,
2015). Low fiber consumption
leads to the risk of developing
hemorrhoids, constipation,
colon cancer, and diverticular
disease (Ellison, 2010).
Potassium is essential for the
normal functioning of the
body.
Monitoring vital statistics
and keeping them in check
After a few days of trial and
error, however, the practice
becomes part of everyday life,
and hence it becomes easier
for people to practice healthy
A calorie can be defined as a
measure of heat energy in the
body (Mey, 2017). Calories
measure the amount of heat
energy in the body. Secondary

HEALTH AND PHYSICAL EDUCATION 3
food intake (Rogowski,
Staiger, Patrick, Horba,
Kenny, & Lake, 2013). The
dietary analysis class activity
is an essential exercise
because it teaches vigilance in
the lack of nutrients and
vitamins that lead to various
diseases.
causes of the disease can be
kidney disease or a GI
problem. I have high calories
diet condition (Martin, 2015).
The amount of work required
in the food and drink
preparation process together
with their rich culture
regarding food and drink are
some of the main factors that
make them the most suitable
to satisfy the Australian
population (Kissane-Lee,
Yule, Pozner, & Smink, 2016).
Taking time to attain health
goals
According to the subject, the
presence of whites in Australia
is a great game changer in the
way that food is prepared and
appreciated in the Australian
culture (Hertel, 2016). The
majority of the Australian
workforce is composed of
immigrants and other races
Iron is an essential component
in learning and cognitive
functions of the body and
hence deficiency in memory
and other cognitive abilities.
Effects of calories on the body
depend on the type of calories
involved. Some doctors may
prescribe high levels of

HEALTH AND PHYSICAL EDUCATION 4
make up some of the greatest
numbers of immigrants in
Australia (Williams, Chapmn,
Wong, & Turkheimer, 2012).
calories in the diet for patients
who take part in athletics and
other high-energy activities.
Getting out of the comfort
zone
Deficiencies in nutrients and
vitamins included Linoleic,
Vitamin A, B and E, Choline,
foliate, linoleic acid,
magnesium, Potassium, and
Calcium (West, Barron,
Harrison, Rafferty, Rowan, &
Sanderson, 2014). Fiber is an
essential part of the diet. Fiber
cannot be digested but helps in
keeping the stool together for
natural ejection (Tumbarello,
2012).
The best way to reduce the
amount of calories intake in
the body is by increasing the
number of proteins in the
body. Avoiding sugary soft
drinks and many of the
Calories play the part of
improving patients’ health in
some cases. Too many
calories, however, act as
significant threats to health in
other instances. Excess
calories in the body negatively
affect people with low to
average rates of metabolic
reactions in the body
(Wallace, 2013). Taking high
levels of calories can have
various effects on the body.

HEALTH AND PHYSICAL EDUCATION 5
fattening substances in
modern food is essential to
reduce the number of calories
in the body (Sarah, Grifin, &
Cromwell, 2012). The brain
understands liquid calories
differently compared to
substantial calories. Drinking
soda might not necessarily
create a yearning for more
food.
Improvement of balance and
flexibility
The body burns fats to
produce energy for normal
body functions in what is
called the basal metabolic rate.
Iron is significant for the
process of oxygen circulation
in the body (Tumbarello,
2012). Low levels of
magnesium usually occur
because of secondary purposes
and not because of low
magnesium consumption.
Potassium is an interstellar
action that assists in the
maintenance of the fluid levels
within the body (Rogowski,
Staiger, Patrick, Horba,
Kenny, & Lake, 2013).
Potassium assists in the
normal operation of the
muscles and the nerves. The
brain and heart muscles
depend on the presence of
Potassium for proper

HEALTH AND PHYSICAL EDUCATION 6
operation. Reduced levels of
potassium in the body lead to
constipation, cramps,
hypertension, muscle cramps,
and muscle weakness.
Part B
LESSON PLAN TEMPLATE 5 SECONDARY
Year Level: Date: Time:
Period/Lesson: Topic: Length:
What do the learners already know, do, and value?
The learners understand the need for physical activities to keep fit and maintain good health. They value
good health but practice poor eating and life habits. According to the subject, various factors come into play
when it comes to the matter of preparation of food (Gilstrap & White, 2015). Different world cultures
prepare their foods differently. Food preparation is a skill that is learned and it is one of the main factors
that determine who gets to prepare the food. The person entrusted with the duty of making food is greatly
respected, and people expect that these kinds of people be great cooks with an experience in the preparation
of food.
Where do learners need and want to be?
Learners need to keep fit and want to maintain good health at all times despite their busy schedules in

HEALTH AND PHYSICAL EDUCATION 7
school. Since the beginning, man has shaped all the other facets of his life based on how he wants to survive
and the whole mark of survival in human life has always been being able to eat on a regular basis according
to the needs of the body (Phillips, 2005). In all world cultures, food is only one aspect but is also the most
persistent in how it is evenly represented across the board. The following essay analyzes an interview
conducted with the subject of food and the dynamics that come into play in mind (Rock, Cole, Houshya,
Lythcotte, & Prinstein, 2011).
Students’ best learn by practical examples. For example, understanding that too many calories in the human
body leads to obesity is theoretical. The teacher needs to place it into practice. Some of the risk factors
include being overweight or obese (Ellison, 2010). Too much salt in the diet leads to the development of fat
tissues in the body. Physical inactivity and a sedentary kind of lifestyle are two of the leading factors that
influence obesity and other lifestyle diseases like type one and type two Diabetes Mellitus. The history of
the family includes Diabetes Mellitus 2, stroke, hypertension, and cardiovascular disease. One of her
relatives had Diabetes Mellitus 2.
Curriculum Outcomes and Essential Learnings:
Some of the learning outcomes will include helping learners being able to point out their eating habits on a
chart, pointing out corrective measures and subsequent solutions to obesity and malnutrition. Food is one
constant aspect of the human life that zeros into all the world cultures and creates a similarity between them
in a way that no other artifact does or has ever been able to do in all of the histories of man (Sarah, Grifin, &
Cromwell, 2012). She will eat the recommended amount of fruits, which is 3 cups every day. Her long-term
goal is to reduce her weight by 10 to 12 pounds by increasing her physical activity and eating the right kinds
of foods. Overall, she has learned that she has some good eating habits and some poor eating habits (Mey,
2017). She has discovered how she can increase her exercise of the positive attributes and reduce the poor

HEALTH AND PHYSICAL EDUCATION 8
practices. She needs to lower her levels of cholesterol to remain healthy and robust
Lesson Outcomes: Students will be able to (know – cognitive processes AND do – demonstrate):
Men need more than 2,500 calories to support appropriate body functions. Addition of proteins to the
collection is the primary way of controlling calorie level in the body. Studies show that proteins increase the
rate of metabolism and help to contain appetite. Studies show that people who eat 30% of proteins in a meal
eat 441 calories per day (Paul G. Shekelle, 2013).
Assessment of the outcomes: (How will I assess that students have achieved/demonstrated the outcomes?)
Fats sustain functions like cell repair, respiration, growth, and blood circulation. Thermogenesis and the
physical activity are the two factors that determine the rates of metabolism in the body. Sedentary lifestyles
reduce the rates of body reactions hence the levels of calories burnt for energy (Phillips, 2005). The subject
was deficient in Choline, Iron, Potassium, Calcium, Vitamin E, D, K and A. She had excess calories at 1589
grams more compared to the 1500 grams average (Rock, Cole, Houshya, Lythcotte, & Prinstein, 2011). The
tracker is accurate because it shows almost the same amount of calories she takes every day. The tracker
said she sometimes takes more cholesterol than usual. She tries to make enough of all the body nutrients
needed by the body.
Productive Pedagogies: (How will productive pedagogies/ behaviour management be applied to / realised
in the learning?)
It has well been documented over the years that Australians have shifted to eating more outside their homes
and cooking less at home. The reason why fast food restaurants have become a success in the United States
is that of the culture that is predominant in the Australia
Safety and Risk assessment: (prac lessons)

HEALTH AND PHYSICAL EDUCATION 9
The safety of the food we take into the body is essential in ensuring good health and fitness. The reason why
food plays a crucial role is that in all that man does he must eat not only to keep alive but also to keep
healthy and strong (Sarah, Grifin, & Cromwell, 2012). Of so much influence has food become that some
cultures judge the character of someone based on how they behave in hunger and the face of food.
Anticipatory Set: (How do I settle students/ prepare them for lesson/ encourage participation/ motivate?)
Student preparation and anticipation is essential in ensuring that they are ready for the program. I had
another relative who developed a stroke at the age of 65 and succumbed to the condition. The primary
stroke led to several other strokes that eventually worsened the situation and led to the loss of life (Sarah,
Grifin, & Cromwell, 2012). Consuming many calories may lead to hypertension and obesity, which might
potentially place my life in danger.
INTRODUCTORY PHASE:
Time: Teacher direction/
activity / instruction:
Student activity / what
students are doing:
Check for understanding
/ key questions / manage
the learning:
Resources:

HEALTH AND PHYSICAL EDUCATION 10
The short-term goal is to
reduce the number of
calories she takes to less
than 1500 a day
beginning today and
carry on with the
strategy for the rest of
her life (Rogowski,
Staiger, Patrick, Horba,
Kenny, & Lake, 2013).
To reduce the high level
of calories in the body,
she will maintain a diet
of fewer sugars, solids,
and liquid fats in all the
meals for all her life.
A decrease in the level of
mineral iron concentration in
the body leads to the
formation of the low level of
red blood cells in the body.
Low rates of red blood cells
lead to decrease in
Hemoglobin concentration
(Sarah, Grifin, & Cromwell,
2012).
The decrease in oxygen
levels in the body can
lead to anemia,
tiredness, and paleness.
Magnesium is an
essential component of
the muscle and nerve
function, which include
the heart function, and
the role of clotting in
blood immunity
(Williams, Chapmn,
Wong, & Turkheimer,
2012).

HEALTH AND PHYSICAL EDUCATION 11
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HEALTH AND PHYSICAL EDUCATION 12
Dinah, G. (2015). The matron’s role in acute National Health Service trusts. Journal of Nursing
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