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2019-2020年高中英语Unit2Healthyeating学案1新人教版必修3I.单元教学目标技能目标SkillGoalsTalkabouthealthydietMakesuggestionsorgivingadviceondietDistinguishthemeaningsofModalverbsMakeabalancedmenuII.目标语言功能句式PracticetalkingaboutyourideasYesIthinkso.Idon’tthinkso.Iagree.Idon’tagree.That’scorrect.Exactly.That’sexactlymyopinion.You’requiteright.Idon’tthinkyouareright.Iquiteagreewithyou.I’mafraidIdon’tagree/disagreewithyou.Ofcoursenot.I’mafraidnot.Allright.That’sagoodidea.Certainly./Sure.Noproblem.PracticegivingadviceandsuggestionsYoumust/mustnot...词汇
1.四会词汇dietnutbeanpeacucumbereggplantpeppermushroompeachlemonbalancebarbecuemuttonroastfrystir-fryoughtbaconslimcuriosityhostessrawvinegarliecustomerdiscountweaknessstrengthconsultfiberdigestcarrotdebtglarespylimitbenefitbreastgarlicsighbine
2.认读词汇protectivespaghettiproteincrispkebabsugarymusclecalmlycooperation
3.词组getawayfrombalanceddietoughttoloseweighttellaliewin…backearnone’slivingindebtspyoncutdownbeforelongputonweight语法Theuseofoughtto
1.StatementsYououghttocookfreshvegetablesandmeatwithouttoomuchfatifyouwanttostayslim.Yououghtnottoeatthesamekindoffoodateverymeal.
2.DifficultyDistinguishandsummarizetheusageofoughttoandshould.Ⅲ.教材分析与教材重组
1.教材分析本单元以“健康饮食”为中心话题,通过单元教学让学生了解各种食物对人体的作用,引导学生关注平衡膳食,促使学生养成健康饮食的习惯针对现实中遇到的实际问题发表自己的看法最后让学生运用所学知识,两人一组研究中餐,设计食谱
1.1WARMINGUP是本单元一个重要的组成部分让学生看图讨论不同食物对人体的作用,了解饮食与人体健康的关系通过几个设问激发学生思考自己的饮食习惯是否合理,运用已有的知识经验思考什么是HealthyEating.
1.2PRE-READING通过一个表格和一个排序题引导学生对比不同食物中哪些食物富含脂肪、纤维素、维生素和糖份可添加讨论如何在烹饪中保持食物营养,从而有利于健康
1.3READING讲述王鹏伟和咏慧开饭店的不同风格和顾客对不同食品的反应,反映了现代人对饮食的关注和对时尚的追求但王鹏伟和咏慧都没有提供平衡的膳食,经过一段时间的磨合,他们决定合作,提供既有能量又有纤维的食品戏剧性的结尾增添了故事的趣味性通过阅读丰富学生的饮食文化,教会他们如何改善饮食习惯;在现实生活中碰到麻烦时,如何正确处理矛盾,解决问题
1.4PREHENING利用判断和回答问题的形式考查学生对课文细节的理解,对比两家饭店所提供膳食的优缺点
1.5LEARNINGABOUTLANGUAGE是继prehending之后的又一指导性练习注重考查词性的变化,课文中重点词汇在语篇中的熟练运用及情态动词的不同功能,并设计连线和情景对话两个题型予以巩固
1.6USINGLANGUAGE体现了学以致用的目的,从ListeningReadingSpeakingWriting四方面训练学生,完成语言的输入性学习和输出性训练的过程,结合生活实际,让学生两人一组研究中餐设计食谱2.教材重组
2.1精读把Warmingup作为Reading的导入部分,把Pre-reading、Reading和prehending整合在一起作为一堂“精读课”
2.2语言学习把LearningAboutLanguage和Workbook中的UsingwordsandexpressionsUsingStructures结合在一起上一节“语法课”
2.3听力把UsingLanguage中的Listening和Workbook中的Listening,ListeningTask放在一起上一堂“听力课”
2.4泛读UsingLanguage中的Reading与Workbook中的ReadingTask放在一起上一堂“泛读课”
2.5口语将Page13Activity3和Workbook中的TalkingSpeakingTask放在一起上一堂“口语课”
2.6语言运用将SpeakingandWriting和Workbook中的WritingTaskProject整合在一起上一堂“写作课”3.课型设计与课时分配1stperiodWarmingupandReading2ndperiodLanguagestudy3rdperiodListening4thperiodExtensivereading5thperiodSpeaking6thperiodWritingⅣ.分课时教案TheFirstPeriodWarmingupandReadingTeachinggoals教学目标
1.Targetlanguage目标语言a.重点词汇和短语energyfiberdigestionbeancucumbermushroomlemonhammuttonroastslimcuriosityrawliecustomermusclecheeseprotectivefrustrateddrivesugarybody-buildingenergy-giving,newly-openedbalanceddietoughttotiredofthrowawaygetawaywithtellliestakeoffbeamazedatdosomeresearchb.重点句子Hisfriedricewashotbutdidnottasteoffat.TiredofallthatfatWanttobethinnerOnlyslimmingfoodservedhere.Iwilltakeallthatfatoffyouintwoweeksifyoueathereeveryday.Itwasnotgivingitscustomersenergy-givingfood!SomethingterriblemusthavehappenedifMaochangwasnotingtoeatwithhimashealwaysdid.Hewonderedifheshouldgotothelibrarytofindout.Hecouldn’thaveYongHuigettingawaywithtellingpeoplelies!
2.Abilitygoals能力目标a.Enablestudentstotalkabouttheireating.InwhatwaysthefoodyoueathelpsyouHowcanyouhaveahealthydietWhatwillhappenifyoudon’thaveabalanceddietb.Understandthetextandanswerthefollowingquestions.WhathappenedtoWangPengwei’srestaurantWhywouldhiscustomersprefertoeatatYongHui’srestaurantWhatdidhedoafterleavingYongHui’srestaurantc.UnderstandthedetailsaboutthetextandretellthetextintheroleofWangPengwei.
3.Learningabilitygoals学能目标Enablethestudentstolearnhowtotalkabouttheireating.WhatdoesahealthydietmeanIswhatYongHuididrightWhyWhatwillyoudoifyouareWangPengweiTeachingimportantpoints教学重点a.Identifydifferentgroupsoffoodsandtalkabouthealthyeating.b.WhatkindoffooddidtheyprovidefortheircustomershealthyorunhealthyWhyTeachingdifficultpoints教学难点a.Understandtherealmeaningofhealthyeating.b.HowwasthepetitiongoingonWhowouldwinTeachingmethods教学方法a.Fastandcarefulreading.b.Asking-and-answeringactivitytochecktheSs’understandingofthetext.c.Individualpairorgroupworktofinisheachtask.d.Discussion.Teachingaids教具准备Arecorderaputerandaprojector.Teachingproceduresways教学过程与方式StepIWarmingupWhatarethethreeessentialelementsforushumanbeingstosurviveontheearthWaterairfoodWhichonewouldyoupreferWesternfoodorChinesefoodWhatdoyouusuallyhaveforbreakfast/lunch/supperWhatwillhappenifyoudonoteatabalanceddiet?DiscussionWhatishealthydietHealthydiet:adietthatisbalancedandneithertoorichinfatsugarandsaltnortoopoorandlackinginessentialnutrients.SpeakingDecidewhichfoodisjunkfoodorhealthyfoodandgivereasons.Ithink…isjunkfoodbecause…Ithink…ishealthyfoodbecause…berichin;belowinPre-reading
1.WhatdoyouthinkshouldgointoagoodmealAgoodmealshouldcontainsomefoodfromeachofthethreecategoriesabove.
2.Imagineyouandyourpartneraregoingtoinvitesomefriendsfordinner.WhatspecialfoodofyourplacewouldyouofferthemPlanamenu.
3.Lookatthetitleofthereadingpassageandthepictures.Predictwhatthepassageisabout.FastreadingReadthetextquicklytofindoutwhichsentenceisthemainideaofthetext.
1.Thetworestaurantssuppliedthehealthyfood.
2.ThereasonwhyYongHui’srestaurantwassopopularwithcustomers.
3.WangPengweifoundoutwhyhehadlosthiscustomeranddecidedtowinthemback.Key:3Reading
1.UsuallyWangPeng’srestaurantwasfullofpeople.T
2.YongHuicouldmakepeoplethinintwoweeksbygivingthemagooddiet.Itwouldtakelongerthanthat.F
3.WangPeng’sregularcustomersoftenbecamefat.T
4.YongHui’smenugavecustomersmoreemery-givingfood.FNo.itgavethemprotectivefoodbutnoenergy-givingorbody-buildingfood.
5.WangPeng’smenugavecustomersmoreprotectivefood.F
6.WangPengdecidedtopetewithYongHuibycopyinghermenu.FHedecidedtoadvertisethebenefitsofhismenu.Postreading
1.TheweaknessofthedietinWangPeng’srestaurantwas_____________________________________.
2.ThestrengthofthedietinWangPeng’srestaurantwas___________________________________________.Homework
1.Retellthetext.1Usethefirstpersontoretellthestory.2Trytouseproperprepositionsandconjunctions.
2.PrepareforthelanguagelearninganddoUsingWordsandExpressionsonWBPage49and
50.ThesecondperiodExtensivereadingPre-readingLearntheseproverbs.Youarewhatyoueat.人如其食Firstwealthishealth.健康是人生的第一财富-----EmersonAnappleadaykeepsthedoctoraway.一天一个苹果,医生不来找Newwordsandphrases:limited:notverygreatinamountorextent有限的benefit:advantagethatsth.givesyou优势益处sigh:takealongdeepbreath叹气叹息bine:jointwoormorethingstogethertoformasingleone组合联合earnone’sliving:keepaliveinacertainstyle谋生/挣钱维持生活indebt:owealotofmoney欠债glareat:stareangrilyorfiercely怒目而视CanyouguesswhatwillhappentoWangPengweiandYongHuiReadthetextfastthenanswerthefollowingquestions:
1.HowdidYongHuifeelwhenshecametoWang’srestaurantWhy
2.Whatdidtheyfindaftertheirchat
3.Howdidtheysolvetheirproblemsandbeegoodfriends
4.Howdidtheybinetheirmenusandprovideabalancedmenu
5.WhywastheircooperationasuccessDiscussionWhatcanwelearnfromthepassageWecanlearnthatitisnevertoolatetochangebadeatinghabitsandbeginafresh.ThethirdperiodGrammar情态动词
1.oughtto/shouldshould和oughtto都为“应该”的意思,可用于各种人称oughtto的语气稍重一些Yououghttoshouldfollowyourteacher’sadvice.表示主语的义务或责任Youshouldtakecareofyoursister.你应当去照顾你妹妹或指出—个正确、明智的动作Theyshouldntallowparkinghere;thestreetistoonarrow.这儿不该允许停车;马路太窄了should和oughtto后面跟动词不定式的完成式其肯定句表示”过去应该做而未做”其否定句则表示”过去不该做但做了”Youshould/oughttohavemadethedecisionaweekago.Ishouldnthavemadesuchafoolishmistake.多数情况下,oughtto可与should互换使用oughtto的反意疑问句用shouldn’t替代
2.must和haveto must的用法 1)表示主观的义务和必要 主要用于肯定句和疑问句 意思为 “必须……,得……,要……”;由must引起的疑问句,肯定回答要用must或have to 否定回答要用needn’t或don’t have to 意思是“不必”;must的否定形式mustn’t表示禁止,意思是“不能,不许”如 —Must I finish the task right now 我现在必须完成这个工作吗?—Yes you must. / Yes you have to. 是的 —Noyouneedn’t./Noyoudon’thaveto.不,不必Youmustn’teherewithoutpermission.未经允许,你不能来这儿 have to 的用法 1)must表示一种主观的需要,而have to 表示一种客观的需要,意思是“不得不” 如 Ihavetoattendanimportantmeetingthisafternoon.今天下午我不得不参加一个重要的会议MotherisoutsoIhavetolookaftertheshop. 妈妈不在家,因此我不得不照看商店 2)have to 的否定形式是don’thaveto相当于needn’t如Theydon’thavetobuyaputeratpresent. 他们目前没有必要买电脑 背景知识I.HealthyEatingforLifetimeVarietyBalanceandModerationAhealthydietincludesallfoods.Varietyisimportantbecausenoonefoodcanprovideallthenutrientsthebodyneedsforhealth.Trynewfoodstotantalizeyourtasteandvaryyournutrientintake.Wecanmakemanypossiblechoiceswithineachfoodgroup.Choicesmaybemadetoaccentuatespecificneedslikefiber.Forexampleintheprotein-rich‘meat’groupbeansarealowfathighfiberoptionparedtogroundbeef.Inthefruitgroupwholefruitisusuallyahigherfiberchoicethanfruitjuice.Foodscontainingimportantnutrientscanhelpuspreventdiseaseandevenrestoreourhealth.Strikingabalancebetweenfoodsthatpromotehealthandthosethatmayberiskyisimportantforlongtermwellbeing.Choosefoodsthatarebetterforyourhealthmoreoften.Withoutadoubtfatsandcholesterolarethesinglemostimportantgroupofnutrientstolimitinyourdietifyouwanttoreduceyourriskofchronicdisease.Heartdiseaseandcancertwoofthisnation’sleadingkillersarelinkedtodietshighinfat.Otherchronichealthproblemsmaybeexacerbatedbyhighfatdiets.Saturatedfatthatisfatthatissolidatroomtemperatureappearstocarrythegreatestamountofrisk.Alcoholisnotpicturedonthefoodpyramidbutifitwereitwouldbeinthetipofthepyramid.Alcoholhasonlyemptycaloriesinthewaythatsugarandmostfatsdo.Pregnantwomenshouldavoidalcoholbeverages.Foodsandbeveragesthatarelessnutritiousdonothavetobeeliminatedbuttheyshouldbeconsumedinmoderation-savedforspecialoccasions.Makinghealthyfoodchoicescanbethedifferencebetweenhealthanddisease.II.10TipstoHealthyEatingExpertsagreethekeytohealthyeatingisthetime-testedadviceofbalancevarietyandmoderation.Inshortthatmeanseatingawidevarietyoffoodswithoutgettingtoomanycaloriesortoomuchofanyonenutrient.These10tipscanhelpyoufollowthatadvicewhilestillenjoyingthefoodsyoueat.
1.Eatavarietyofnutrient-richfoods.Youneedmorethan40differentnutrientsforgoodhealthandnosinglefoodsuppliesthemall.Yourdailyfoodselectionshouldincludebreadandotherwhole-grainproductsfruitsvegetablesdairyproductandmeatpoultryfishandotherproteinfoods.Howmuchyoushouldeatdependsonyourcalorieneeds.UsetheFoodGuidePyramidandtheNutritionFactspanelonfoodlabelsashandyreferences.
2.Enjoyplentyofwholegrainsfruitsandvegetables.SurveysshowmostAmericansdon’teatenoughofthesefoods.Doyoueat6-11servingsfromthebreadricecerealandpastagroup3ofwhichshouldbewholegrainsDoyoueat2-4servingsoffruitand3-5servingsofvegetablesIfyoudon’tenjoysomeoftheseatfirstgivethemanotherchance.Lookthroughcookbooksfortastywaystoprepareunfamiliarfoods.
3.Maintainahealthyweight.Theweightthat’srightforyoudependsonmanyfactorsincludingyoursexheightageandheredity.Excessbodyfatincreasesyourchancesforhighbloodpressureheartdiseasestrokediabetessometypesofcancerandotherillnesses.Butbeingtoothincanincreaseyourriskforosteoporosismenstrualirregularitiesandotherhealthproblems.Ifyou’reconstantlylosingandregainingweightaregistereddietitiancanhelpyoudevelopsensibleeatinghabitsforsuccessfulweightmanagement.Regularexerciseisalsoimportanttomaintainingahealthyweight.
4.Eatmoderateportions.Ifyoukeepportionsizesreasonableit’seasiertoeatthefoodsyouwantandstayhealthy.Didyouknowtheremendedservingofcookedmeatis3ouncessimilarinsizetoadeckofplayingcardsAmediumpieceoffruitis1servingandacupofpastaequals2servings.Apintofice-creamcontains4servings.RefertotheFoodGuidePyramidforinformationonremendedservingsizes.
5.Eatregularmeals.Skippingmealscanleadtoout-of-controlhungeroftenresultinginovereating.Whenyou’reveryhungryit’salsotemptingtoforgetaboutgoodnutrition.Snackingbetweenmealscanhelpcurbhungerbutdon’teatsomuchthatyoursnackbeesanentiremeal.
6.Reducedon’teliminatecertainfoods.Mostpeopleeatforpleasureaswellasnutrition.Ifyourfavoritefoodsarehighinfatsaltorsugarthekeyismoderatinghowmuchofthesefoodsyoueatandhowoftenyoueatthem.Identifymajorsourcesoftheseingredientsinyourdietandmakechangesifnecessary.Adultswhoeathigh-fatmeatsorwhole-milkdairyproductsateverymealareprobablyeatingtoomuchfat.UsetheNutritionFactspanelonthefoodlabeltohelpbalanceyourchoices.Choosingskimorlow-fatdairyproductsandleancutsofmeatsuchasflanksteakandbeefroundcanreducefatintakesignificantly.Ifyoulovefriedchickenhoweveryoudon’thavetogiveitup.Justeatitlessoften.Whendiningoutshareitwithafriendaskforatake-homebagorasmallerportion.
7.Balanceyourfoodchoicesovertime.Noteveryfoodhastobe“perfect”.Wheneatingafoodhighinfatsaltorsugarselectotherfoodsthatarelowintheseingredients.Ifyoumissoutonanyfoodgrouponedaymakeupforitthenext.Yourfoodchoicesoverseveraldaysshouldfittogetherintoahealthypattern.
8.Knowyourdietpitfalls.Toimproveyoureatinghabitsyoufirsthavetoknowwhat’swrongwiththem.Writedowneverythingyoueatforthreedays.Thencheckyourlistaccordingtotherestofthesetips.DoyouaddalotofbuttercreamysaucesorsaladdressingsRatherthaneliminatingthesefoodsjustcutbackyourportions.AreyougettingenoughfruitsandvegetablesIfnotyoumaybemissingoutonvitalnutrients.
9.Makechangesgradually.Justasthereareno“superfoods”oreasyanswerstoahealthydietdon’texpecttototallyrevampyoureatinghabitsovernight.Changingtoomuchtoofastcangetinthewayofsuccess.Begintoremedyexcessesordeficiencieswithmodestchangesthatcanadduptopositivelifelongeatinghabits.Forinstanceifyoudon’tlikethetasteofskimmilktrylow-fat.Eventuallyyoumayfindyouslimmingtoo.
10.Rememberfoodsarenotgoodorbad.Selectfoodsbasedonyourtotaleatingpatternsnotwhetheranyindividualfoodis“good”or“bad.”Don’tfeelguiltyifyoulovefoodssuchasapplepiepotatochipscandybarsorice-cream.Eattheminmoderationandchooseotherfoodstoprovidethebalanceandvarietythatarevitaltogoodhealth.FiguringOutFatWithsomuchinformationavailableabouttheeffectsofdietaryfatonhealthunderstandingtherolefatplaysinawell-balanceddietcanbeprettyconfusing.Tocutthroughtheconfusionit’simportanttorememberthatfatisanessentialnutrientthateveryoneneedstostayhealthy.Fatisavaluableenergysourceandcarriesfat-solublevitaminsneededforpropergrowthanddevelopment.Italsocontributesimportanttasteandtexturalqualitiesthatarepartofenjoyingfood.Toomuchfathowevercanincreasetheriskofheartdiseaseobesityandotherhealthproblems.Whenmoderatingfatintakeit’simportanttoconsiderthesepoints:●HealthauthoritiesremendAmericanstoconsume30percentorlessoftheirtotaldailycaloriesfromfatwith10percentorlessofthosecaloriesfromsaturatedfat.Rememberthe30percentreferstoyourtotalfatintakeovertimenotsinglefoodsormeals.Usethefollowingcharttoguideyourfatintake.Ifyoueatthisnumberofcaloriesperday:TotalfatperdaygramsTotalsaturatedfatperdaygrams160053orless18orless200065orless20orless220073orless24orless250080orless25orless●UsetheNutritionFactspanelonthefoodlabeltohelpdeterminehowmuchfatisinfoods.Rememberit’sthetotalfatintakeovertimethat’simportant.Afoodhighinfatcanbepartofahealthydietaslongasit’sbalancedwithotherlower-fatfoodchoices.●Allfatsareabinationofsaturatedpolyunsaturatedandmonounsaturatedfattyacids.Eachofthesetypesoffatshavedifferenteffectsonthebodybutallcontainninecaloriespergram.●Bloodcholesterollevelsareinfluencedbyfamilyhistoryweightagesmokingphysicalactivityandeatinghabits.Studieshaveshownthatdietswhicharetoohighincertainsaturatedfattyacidsanddietarycholesterolcanraisebloodcholesterol.III.HealthyEatingforLifetimeTheFoodGuidePyramidTheFoodGuidePyramidisavisualtoolmakingiteasytoseehowmanyservingsweneedtoeatfromeachfoodgroupeachday.WithinitssixfoodgroupsthePyramidcontainsmanykindsofhealthpromotingfoods.Allfoodscanfitintoahealthyeatingstyle.ThePyramidbasethelargestareaisfilledwithgrains.Buildingourdietsaroundgrainsespeciallywholegrainsiswhatthefoodguidepyramidpromotes.Eatingthesuggestedportionsfromthisfoodgroupwillassurethatmorethanhalfofourcaloriesesfromplexcarbohydrates.MovingupthePyramidnoticethegroupsgetsmaller.Foodsrepresentedinthesegroupsareneededinsmalleramountsforgoodhealth.ThetipofthePyramidisthesmallestgroupandshouldbeeatenfromtheleast:oilsfatsandsweets.TheFoodGuidePyramidisavailableindifferentlanguagesrepresentingvariousculturesandeatingstyles.TherearevariationsforyoungchildrenAdobe.PDFformatandforseniors.Therearealsopyramidstohelpyouwithspecialeatingplans——suchasdiabeticorvegetarian.HowmanyservingsdoIneedeachdayThenumberofservingsneededeachdaydependsonagegenderandactivitylevel.Thisshowstherangeofappropriateservings:Grains6-11servingsVegetables3-5servingsFruits2-4servingsDairy2-3servingsProtein2-3servingsWhataresomeexamplesofadultservingsizesGrains1slicebread1/2smallbagelabout1cupreadytoeatcerealflakes1/2cupcookedcerealriceorpastaVegetables1cuprawleafygreens1/2cupothervegetables——raworcooked3/4cupvegetablejuiceFruits1mediumapplebananaorangepear1/2cupchoppedcookedorcannedfruit1/4driedfruitlikeraisins3/4cup100%fruitjuiceMilkYogurtCheese1cupmilkoryogurt1/2ouncenaturalor2ouncesprocessedcheese1cupsoybeveragewithaddedcalciumMeatPoultryFishDriedBeansEggsandNuts2-3ouncesofcookedleanmeatpoultryorfish1cupcookeddrybeansortofucountsas2ounceofleanmeat1/2ouncesoyburgeror1eggcountsas1ounceleanmeat2tablespoonsofpeanutbutteror1/3cupnutscountsas1ounceofmeatIV.TipsOnHowToMakeHealthierMealsBeginbychoosingfoodslowinsaturatedfatlowinsodiumandlowincalories:●Tryfatfreeskimmilkorlowfat1%milk●Onlybuycheesesmarked“lowfat”or“fatfree”onthepackage●Choosetoeatfruitsandvegetableswithoutbutterorsauce●Servericebeanscerealspastawholegrainse.g.couscousbarleybulgaretc.●Chooseleancutsofmeatfishandskinlessturkeyandchicken●Whenavailablebuylow-orreduced-sodiumorno-salt-addedversionsoffoodsUsetheserecipesubstitutions:●Usetwoeggwhitesforeachwholeeggand。