Lesson Plan
Eat Smart Culture Plan
Students will explore and compare cultural meal traditions, identify balanced diet elements, and collaboratively design a nutritious menu.
This lesson fosters nutrition awareness, cultural appreciation, and teamwork, helping students recognize dietary diversity and build healthy eating habits.
Audience
5th Grade Small Group
Time
50 minutes
Approach
Group exploration and hands-on menu planning.
Prep
Prepare Materials
10 minutes
- Print or load Global Plates Slides.
- Make copies of Culture & Balance Worksheet.
- Prepare Tradition Talk Guide for each group.
- Review Cultural Comparison Rubric to clarify expectations.
Step 1
Introduction & Hook
5 minutes
- Gather students and explain the goal: exploring global meal traditions.
- Show first slide of Global Plates Slides featuring diverse dishes.
- Ask: “What meals do you enjoy? How might they differ around the world?”
Step 2
Slide Exploration
10 minutes
- Divide students into small groups of 3–4.
- Provide groups with Global Plates Slides on tablets or prints.
- In groups, review 4–5 slides, noting ingredients and cultural context.
- Prompt: “What foods are staples? What balance of food groups do you see?”
Step 3
Worksheet Activity
15 minutes
- Distribute Culture & Balance Worksheet.
- In groups, record observations: proteins, grains, fruits, vegetables, and fats.
- Compare two different cultural meals using the worksheet’s chart.
- Check group work against the Cultural Comparison Rubric.
Step 4
Tradition Talk Discussion
10 minutes
- Use the Tradition Talk Guide to lead discussion.
- Each group shares one interesting tradition and its dietary elements.
- Encourage questions: “How do traditions shape meal choices?”
Step 5
Design a Balanced Menu
5 minutes
- Each group plans a culturally inspired, balanced meal on their worksheet.
- Ensure they include all food groups.
- Apply the Cultural Comparison Rubric to self-assess.
Step 6
Share & Reflect
5 minutes
- Groups present their designed menus to the class.
- Class reflects on cultural diversity and nutrition insights.
- Teacher highlights key balanced diet principles and celebrates learning.
use Lenny to create lessons.
No credit card needed
Slide Deck
Global Plates: A Taste of the World
[Image: Collage of dishes from around the world]
Which of these meals look familiar to you? What ingredients or food groups can you spot? List as many as you can.
Use this opening slide to spark curiosity. Point to the collage and ask students to share any dishes they recognize. Encourage them to notice colors, ingredients, and presentation styles.
Italian Pasta Feast
[Image: Plate of spaghetti pomodoro with grilled zucchini and cherry tomatoes]
Ingredients:
• Spaghetti (grain)
• Tomato sauce (vegetable)
• Grilled zucchini & cherry tomatoes (vegetables)
• Olive oil drizzle (fat)
• Parmesan cheese (protein & fat)
Prompt: Identify each food group on this plate.
Highlight the importance of grains as energy sources. Ask: How does olive oil (a fat) contribute to taste and health when used in moderation?
Japanese Sushi Set
[Image: Assorted sushi rolls with miso soup and pickled ginger]
Ingredients:
• Sushi rice (grain)
• Nori seaweed (vegetable)
• Fish & tofu (protein)
• Miso soup (protein & sodium)
• Pickled ginger & cucumber (vegetables)
Prompt: Which ingredients are proteins? How does this meal balance carbs and proteins?
Explain that sushi often combines protein and carbs. Ask students why pickled vegetables add nutrients and flavor.
Mexican Chicken Tacos
[Image: Three corn tortillas filled with grilled chicken, black beans, salsa, and avocado]
Ingredients:
• Corn tortillas (grain)
• Grilled chicken & black beans (protein & fiber)
• Salsa (vegetable)
• Avocado slices (fat)
• Lettuce & tomato (vegetables)
Prompt: Circle all protein sources. Why is fiber important?
Note the diversity of toppings and salsas in tacos. Ask: How do beans contribute fiber and protein here?
Indian Vegetarian Thali
[Image: Traditional thali with rice, dal, vegetable curry, naan, and yogurt]
Ingredients:
• Basmati rice (grain)
• Dal (lentils – protein & fiber)
• Vegetable curry (vegetables & healthy fats)
• Naan bread (grain)
• Yogurt (protein & calcium)
Prompt: How many different food groups can you find on this thali?
Point out the use of spices and legumes in Indian cuisine. Discuss how yogurt adds calcium and protein.
Moroccan Couscous Bowl
[Image: Couscous topped with lamb stew, roasted carrots, chickpeas, and raisins]
Ingredients:
• Couscous (grain)
• Lamb stew (protein)
• Chickpeas (protein & fiber)
• Roasted carrots (vegetable)
• Raisins (fruit)
Prompt: Identify the sources of protein, carbohydrates, and fats in this bowl.
Explain how couscous is a grain and highlight the balancing of protein and vegetables in one plate.
Ethiopian Injera & Stews
[Image: Large injera flatbread with servings of shiro, lentil stew, salad, and spiced veggies]
Ingredients:
• Injera (teff flatbread – grain)
• Shiro (chickpea stew – protein & fiber)
• Lentil stew (protein & fiber)
• Fresh salad (vegetables)
• Spiced vegetables & oil (vegetables & fat)
Prompt: Why might a plant-based meal still provide plenty of protein?
Discuss the communal style of Ethiopian meals served on injera. Ask: How do plant proteins support healthy diets?
Thai Green Curry
[Image: Bowl of green curry with chicken, bamboo shoots, bell peppers, served with jasmine rice]
Ingredients:
• Jasmine rice (grain)
• Green curry with chicken (protein)
• Bell peppers & bamboo shoots (vegetables)
• Coconut milk (healthy fat)
Prompt: Name the main food groups represented here. How does coconut milk differ from butter or oil?
Highlight coconut milk as a healthy fat source and ask students to compare to other fats they know.
American BBQ Plate
[Image: Grilled salmon, corn on the cob, coleslaw, and potato salad on a plate]
Ingredients:
• Grilled salmon (protein & healthy fat)
• Corn on the cob (grain/vegetable)
• Coleslaw (vegetables & fat)
• Potato salad (vegetable & carbohydrate)
Prompt: Which items provide protein? How could you adjust portions to make this plate more balanced?
Explain that American plates often mix home-cooked and processed foods. Ask about the importance of portion size.
Brazilian Feijoada
[Image: Bowl of feijoada (black bean stew with pork) served with rice, collard greens, and orange slices]
Ingredients:
• Black bean & pork stew (protein & fiber)
• White rice (grain)
• Collard greens (vegetable)
• Orange slices (fruit & vitamin C)
Prompt: How does adding fruit to a savory meal benefit nutrition and digestion?
Point out the use of fruit as a palate cleanser with stews. Discuss how citrus adds vitamin C.
Worksheet
Culture & Balance Worksheet
Part 1: Meal Observation Chart
Choose two dishes from Global Plates Slides and record their ingredients by food group.
Dish 1: ___________________________
- Proteins: ___________________________
- Grains: ___________________________
- Fruits & Vegetables: ___________________________
- Fats: ___________________________
Dish 2: ___________________________
- Proteins: ___________________________
- Grains: ___________________________
- Fruits & Vegetables: ___________________________
- Fats: ___________________________
Part 2: Compare Two Meals
- What similarities do you notice between Dish 1 and Dish 2?
- What differences do you notice?
Part 3: Design Your Balanced Menu
Plan a culturally inspired meal. Include at least one item from each food group.
Culture/Origin: _________________________
Dish Name: ___________________________
- Protein: ___________________________
- Grain: ___________________________
- Fruit/Vegetable: ___________________________
- Fat: ___________________________
Sketch or describe your dish:
Part 4: Reflection
- How does culture influence food choices?
- Why is it important to include all food groups in a meal?
- What is one interesting tradition you learned today?
Discussion
Tradition Talk Guide
Purpose:
Help students share and explore cultural meal traditions, connecting ingredients to nutrition and celebrating diversity.
Setup:
- After completing the Culture & Balance Worksheet, each group chooses one of their observed dishes/traditions to discuss.
- Gather groups in a circle or around a shared table.
Discussion Steps
- Share Your Tradition (2–3 minutes per group)
- What is the name of the dish and its culture/origin?
- Who typically prepares and shares this meal (family, community, special occasions)?
- Describe the key ingredients and how it’s served.
- Connect to Nutrition (2–3 minutes per group)
- Which food groups are present? (proteins, grains, fruits/vegetables, fats)
- How do these ingredients support health and energy?
- Are there any special ingredients that reflect the local environment or resources?
- Compare & Question (as a class)
- Which traditions include similar food groups? Which differ?
- What questions do you have for the presenting group? (Encourage each student to ask at least one follow-up question.)
- Reflect on Culture & Choice
- How do traditions shape what people eat?
- Why might certain foods become central to celebrations or daily meals?
- How can learning about these traditions help us make balanced and respectful food choices?
Teacher Tips:
- Model respectful listening: ask students to paraphrase before responding.
- Prompt quieter students by inviting them to share one question or observation.
- Highlight connections between different cultures’ use of similar food groups.
- Emphasize that balanced meals look different around the world, and that’s something to celebrate!
Rubric
Cultural Comparison Rubric
Use this rubric to assess students’ work on the Culture & Balance Worksheet, their designed menu, and group presentation. Scores range from 4 (Exemplary) to 1 (Beginning).
| Criterion | 4 – Exemplary | 3 – Proficient | 2 – Developing | 1 – Beginning |
|---|---|---|---|---|
| 1. Identification of Food Groups | Accurately lists and categorizes all ingredients by food group with clear labels. | Correctly identifies most ingredients and categorizes by food group with minor errors. | Identifies some ingredients correctly; several are miscategorized or omitted. | Many ingredients missing or incorrectly categorized. |
| 2. Cultural Comparison Accuracy | Provides insightful, detailed similarities and differences between two meals, citing specific cultural and nutritional elements. | Notes accurate similarities and differences with some supporting details. | Gives basic comparisons; limited detail or some inaccuracies. | Comparison is minimal, unclear, or inaccurate. |
| 3. Balanced Menu Design | Creates a culturally coherent menu including all food groups; demonstrates creativity and clear nutritional balance. | Menu includes all food groups; shows some creativity and generally balanced. | Menu misses one food group or shows imbalance; limited creativity. | Menu is missing multiple food groups or is nutritionally unbalanced. |
| 4. Cultural Insight & Understanding | Demonstrates deep understanding of the chosen culture’s food traditions and explains how local environment/resources shape the meal. | Shows good understanding of cultural context with minor omissions. | Provides a general description of culture; lacks depth or specific connections. | Little or no understanding of cultural context; incorrect or missing details. |
| 5. Collaboration & Participation | All group members contribute actively; roles are shared; peers support and build on each other’s ideas. | Most members participate and collaborate; roles generally clear. | Uneven participation; a few members dominate or some are passive. | Collaboration is minimal; one or two students do most of the work; little team interaction. |
| 6. Presentation & Reflection | Presents clearly and engagingly; information is well-organized; reflection shows thoughtful insights about learning and cultural diversity. | Presentation is clear and organized; reflection includes solid insights. | Presentation is somewhat organized but lacks clarity; reflection is superficial. | Presentation is disorganized or unclear; reflection missing or off-topic. |