Menu Planning Lesson Plan Science Fusion Vol. 1 • pp. 9–13 (National & NY Edition) Grade 4 • STEM Investigation
Hands-on Activity: Menu Planning
Educator Facilitation Guide • Large Print Edition for Easy Reading
Lesson Time 50–60 Minutes
Student Format Pairs or Small Groups
Science Skills Classifying & Modeling
Learning Goals (SWBAT)
Classify foods into the 5 MyPlate groups.Construct a 1-day menu meeting nutritional guidelines (~1,600–1,800 calories).Analyze trade-offs in recipe cards (fat vs sodium vs calories).Select booster foods to complete missing food groups.
Materials Needed
NY Recipe Cards (Cards 1–6) & Balancers
Single Food Cards & Whole Meal Cards
Menu Planning Student Worksheets
Pencils & Scratch Paper for Math
Step-by-Step Classroom Delivery
Step 1: Set the Challenge & Review MyPlate (10 mins)
Direct students to pages 9–10 of their Science Fusion textbook. Ask: "How does a scientist use a model to test decisions?" Introduce the five food groups and define daily targets: 1,600–1,800 calories, with items from each group every day.
Step 2: Hands-on Meal Selection (20 mins)
Distribute the NY Recipe Cards . Students evaluate main dishes like Chicken & Spinach Penne , Cheeseburger & Fries , and Chicken Noodle Soup & Grilled Cheese . Have them identify missing food groups and add side balancers (fruit salad, milk) to achieve balance.
Step 3: Math Tallies & Reflection (20 mins)
Students record choices on their worksheet, compute total calories, count servings, and answer conclusion questions on trade-offs and constraints.
NY Workbook Insight: The Cheeseburger & Fries card (780 Cal, 38g fat, 1120mg sodium) provides a rich discussion on dietary trade-offs compared to the Chicken & Spinach Penne (420 Cal, 6g fiber).
Guiding Questions & Differentiation
Part II: Pedagogy
Core Science Concepts (Science Fusion pp. 11–13)
1. Menus as Scientific Models
Scientists create models to test plans before enacting them. A menu models daily nutrient intake without having to cook actual food first.
2. Working with Constraints
A constraint is a limitation or rule. In this activity, the constraints are calorie range (1,600–1,800) and daily food group quotas.
Guiding Questions for NY Recipe Debrief
"Looking at Recipe Card 2 (Cheeseburger & Fries), why does one meal use almost half your daily calories? What food group is completely missing?" "How does Recipe Card 1 (Chicken & Spinach Penne) combine protein, grains, dairy, and veggies in a single bowl?" "If you choose Recipe Card 3 (Soup & Sandwich), what side card must you add to cover the Fruit group?"
Differentiating for All Learners
Standard Support
Have students check off the MyPlate food groups directly on the Recipe Card checkboxes before adding it to their menu planner.
Advanced Challenge
Use the Advanced Menu Challenge Worksheet ! Students redesign the Cheeseburger meal by substituting lower-sodium, higher-fiber alternatives.
Science Fusion Grade 4 (NY Edition) • Lesson Plan (Large Print Edition) Page 2 of 2
Menu Planning Cards Science Fusion Grade 4 • Hands-On Food Cards (Set 1)
Food Group Cut-Out Cards: Fruits, Veggies & Grains
Cut along dashed lines • Page 1 of 2
Fruit Group
Crisp Apple
95 Cal
Serving: 1 Medium 1 Cup Equiv.
Key Nutrients: Vitamin C & Fiber
Fruit Group
Strawberries
50 Cal
Serving: 1 Cup Sliced 1 Cup Equiv.
Key Nutrients: Very High Vitamin C
Vegetable Group
Steamed Broccoli
55 Cal
Serving: 1 Cup Cooked 1 Cup Equiv.
Key Nutrients: Vitamins A, C, K & Iron
Vegetable Group
Baby Carrots
45 Cal
Serving: 1 Cup (12 carrots) 1 Cup Equiv.
Key Nutrients: Beta-Carotene & Vitamin A
Vegetable Group
Garden Leaf Salad
30 Cal
Serving: 2 Cups Leafy Greens 1 Cup Equiv.
Key Nutrients: Folate, Fiber & Water
Grains Group
Whole Wheat Toast
140 Cal
Serving: 2 Slices 2 oz Equiv.
Key Nutrients: B Vitamins & Complex Fiber
Grains Group
Brown Rice
215 Cal
Serving: 1 Cup Cooked 2 oz Equiv.
Key Nutrients: Magnesium & Long-Chain Carbs
Grains Group
Warm Oatmeal
150 Cal
Serving: 1 Cup Cooked 2 oz Equiv.
Key Nutrients: Soluble Fiber & Iron
Tip: Straight scissor cuts between the dashed boxes keep card edges clean! Cards 1–8 of 16
Science Fusion Grade 4 • Hands-On Food Cards (Set 2)
Food Group Cut-Out Cards: Protein & Dairy
Cut along dashed lines • Page 2 of 2
Protein Group
Grilled Chicken
140 Cal
Serving: 3 oz Breast 3 oz Equiv.
Key Nutrients: 26g Lean Protein & Niacin
Protein Group
Hard-Boiled Egg
70 Cal
Serving: 1 Large Egg 1 oz Equiv.
Menu Planning Worksheet Science Fusion Vol. 1 • pp. 9–13 Grade 4 Hands-On Lab
Hands-On Activity: Plan a Menu
Use your food cards and nutritional data to design a balanced 1-day menu model.
Name: _______________________________
Investigation Criteria & Constraints
Calorie Constraint: 1,600 to 1,800 Total Cal
Food Group Rule: Include all 5 MyPlate groups
Scientific Model: Test choices with cards first
Record Your Daily Menu Model
Meal Food Item Chosen Food Group Serving Size Calories Breakfast Lunch Dinner Snack
Turn to page 2 to calculate calorie totals, tally food groups, and analyze trade-offs! Page 1 of 2
Analyze Data & Draw Conclusions
Science Fusion pp. 12–13
Student Name: __________________________
Step 1: Calculate Total Daily Calories
Add up the calories from each meal in the work box below. Compare your sum to the 1,600–1,800 calorie goal.
Show Your Addition Work
Grand Total:
________ Cal
Target: 1,600–1,800 Cal
Step 2: Food Group Tally (MyPlate Balance Check)
Food Group Recommended Daily Target My Menu Servings Goal Reached? Fruits 2 Cups _______ [ ] Yes [ ] No Vegetables 2.5 Cups _______ [ ] Yes [ ] No Grains 5–6 oz Equivalents _______ [ ] Yes [ ] No Protein 5 oz Equivalents _______ [ ] Yes [ ] No
Advanced Menu Challenge Worksheet Advanced Inquiry • Science Fusion Extension Tiered Challenge • Grade 4 STEM
Nutritionist Challenge: Fueling an Athlete
Design a high-performance daily menu balancing three simultaneous constraints.
Name: _______________________________
Active Student Athlete Constraints Field Day Training
Constraint 1: Calories 1,900 – 2,100 Cal
Constraint 2: Protein At Least 60g
Constraint 3: Fiber At Least 25g
New Athlete Menu Choice Bank (Select from these items)
Turkey Avocado Wrap: 360 Cal, 28g Protein, 5g Fiber
Quinoa Bean Bowl: 320 Cal, 14g Protein, 8g Fiber
Wild Baked Salmon: 220 Cal, 30g Protein, 0g Fiber
Chia Berry Parfait: 210 Cal, 16g Protein, 7g Fiber
Steel-Cut Walnut Oats: 240 Cal, 8g Protein, 6g Fiber
Almond Butter Toast: 260 Cal, 10g Protein, 5g Fiber
Steamed Edamame: 130 Cal, 12g Protein, 6g Fiber
Sweet Potato Wedges: 160 Cal, 3g Protein, 4g Fiber
Kale Spinach Salad: 80 Cal, 4g Protein, 4g Fiber
Roasted Chickpeas: 120 Cal, 6g Protein, 5g Fiber
Berry Melon Medley: 80 Cal, 1g Protein, 3g Fiber
Low-Fat Choc Milk: 160 Cal, 8g Protein, 1g Fiber
Multi-Variable Athlete Menu Plan
Meal / Timing Food Selection(s) Calories Protein Fiber Breakfast Morning Fuel Lunch Post-Training Dinner
Turn to page 2 to verify all three constraints and answer scientific trade-off questions. Page 1 of 2
Athlete Nutrition Audit & Data Analysis
Multi-Constraint Science Evaluation
Student Name: __________________________
Step 1: Constraint Verification Matrix
Whole Meal Cards Science Fusion Grade 4 • Whole Meal Cards (Set 1)
Complete Meal Cut-Out Cards: Breakfast & Lunch
Cut along dashed lines • Page 1 of 2
Breakfast Option A 440 Cal
Sunrise Scramble & Toast
Whole Meal Includes:
• 2 Scrambled Eggs 2 oz Protein
• 2 Slices Wheat Toast 2 oz Grains
• 1/2 Cup Fresh Orange Slices 1/2 Cup Fruit
• 1 Cup 1% Low-Fat Milk 1 Cup Dairy
Protein Grains Fruit Dairy
Nutrition Boost: 22g Protein, 320mg Calcium & Vitamin C
Breakfast Option B 410 Cal
Berry Crunch Oatmeal Supreme
Whole Meal Includes:
• 1 Cup Warm Oatmeal 2 oz Grains
• 1 Cup Fresh Strawberries 1 Cup Fruit
• 3/4 Cup Plain Greek Yogurt 1 Cup Dairy
• 1 Tbsp Crushed Walnuts 1/2 oz Protein
Grains Fruit Dairy Protein
Nutrition Boost: 18g Protein, 7g Fiber & Probiotics
Lunch Option A 530 Cal
Turkey Wrap & Apple Bistro
Whole Meal Includes:
• 3 oz Lean Roast Turkey 3 oz Protein
• 1 Whole Wheat Tortilla Wrap 2 oz Grains
• 1 Cup Crisp Baby Carrots 1 Cup Veggie
• 1 Medium Crisp Apple 1 Cup Fruit
Protein Grains Vegetable Fruit
Nutrition Boost: 26g Protein, High Vitamin A & 8g Fiber
Lunch Option B 510 Cal
Fiesta Bean & Rice Bowl
Whole Meal Includes:
• 1 Cup Steamed Brown Rice 2 oz Grains
• 1/2 Cup Seasoned Black Beans 2 oz Protein
• 1.5 oz Cheddar Cheese Shreds 1 Cup Dairy
• 1 Cup Fresh Salsa & Peppers 1 Cup Veggie
Grains Protein Dairy Vegetable
Nutrition Boost: 20g Protein, 9g Fiber & Iron
Tip: Whole meal cards model complete meal combos with multiple food groups in one card! Whole Meal Cards 1–4 of 8
Science Fusion Grade 4 • Whole Meal Cards (Set 2)
Complete Meal Cut-Out Cards: Dinner & Snacks
Cut along dashed lines • Page 2 of 2
Fusion Recipe Cards Science Fusion Grade 4 (NY Edition) • Workbook pp. 12–13
Official NY Recipe Cards: Main Meal Options
Cut along dashed lines • Page 1 of 2
Recipe Card 1 (NY Fusion) 420 Cal
Chicken & Spinach with Penne
Ingredients & Servings:
• Grilled Chicken Breast (3 oz) Protein
• Fresh Baby Spinach (1 cup) Vegetable
• Whole Wheat Penne (1 cup) Grains
• Parmesan & Olive Oil (1 oz) Dairy / Oil
Protein: 32g
Total Fat: 11g
Sodium: 380mg
Carbs: 48g
Fiber: 6g
Iron: 15% DV
[✓] Protein [✓] Vegetable [✓] Grains [✓] Dairy
Missing: Fruit Group Add Side Fruit!
Recipe Card 2 (NY Fusion) 780 Cal
Cheeseburger with French Fries
Ingredients & Servings:
• Beef Patty on Bun (3 oz) Protein + Grain
• American Cheese Slice (1 oz) Dairy
• Lettuce & Tomato Slice Veggie (Small)
• Fried French Fries (Reg Order) Veggie / Fat
Protein: 28g
Fat: 38g
Sodium: 1120mg
Carbs: 82g
Fiber: 4g
Sat Fat: 14g
[✓] Protein [✓] Grains [✓] Dairy [✓] Veg (Fried)
Trade-off: Very high calorie & sodium No Fruit
Recipe Card 3 (NY Fusion) 540 Cal
Chicken Noodle Soup & Grilled Cheese
Ingredients & Servings:
• Chicken Noodle Soup (1 cup) Prot + Grain + Veg
• Whole Wheat Bread (2 slices) Grains (2 oz)
• Cheddar Cheese Slice (1.5 oz) Dairy (1 cup eq)
• Carrots & Celery in Broth Vegetable
Protein: 24g
Total Fat: 22g
Sodium: 1280mg
Carbs: 56g
Fiber: 3g
Calcium: 320mg
[✓] Protein [✓] Grains [✓] Dairy [✓] Vegetable
High Calcium • Missing: Fruit Group Add Fresh Fruit!
Recipe Card 4 (NY Fusion) 490 Cal
Bean & Cheese Burrito with Rice
Ingredients & Servings:
• Seasoned Black / Pinto Beans Plant Protein
