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  • Subject Area

    • Math: Middle Grades Math: Measurement
    • Math: Middle Grades Math: Algebraic Thinking
    • Math: Middle Grades Math: Number Sense
    • Math: PreAlgebra: Measurement
    • Math: PreAlgebra: Number Sense and Operations

  • Author

    Texas Instruments

  • Level


  • Activity Time

    60 Minutes

  • Device
    • TI-15 Explorer™
  • Other Materials
      This is Activity 4 from the EXPLORATIONS Book:
      Developing Problem-Solving Skills with the TI-15

      The following materials are required for this activity:
    • Nutrition fact labels from a variety of food items that could be used for lunch
    • Chart paper
    • Markers
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Meal Manager

Activity Overview

Students will use percentages and proportional reasoning skills to solve problems.

Before the Activity

  • See the attached PDF file for detailed instructions for this activity
  • Print pages 25 - 30 from the attached PDF file for your class
  • Get familiarized with the concept of percentages by working on the problem given on page 27
  • During the Activity

    Distribute the pages to the class.

    Follow the activity procedures:

  • Calculate the total number of plants that can be planted in a flower garden
  • Using the percent of each color that is to be included, calculate the number of flowers of each color that is to be included
  • Create a drawing of the garden showing the placement of the flowers

  • Write out the nutritional information of a packaged snack food
  • Calculate the percentage of fat, carbohydrate, and protein in each serving

  • Each team plans the lunch for the first, second, and third grade students according to the given nutritional guidelines
  • Create a chart displaying the menu information and the serving size
  • Calculate the grams of protein, carbohydrate, and fat for each menu item, and for the entire meal
  • Find the total number of calories and percentage of calories from each food group: proteins, carbohydrates, and fat
  • After the Activity

    Students present their completed charts to the class.

  • Review student results
  • As a class, evaluate the charts for similarities and differences in the lunch menus
  • Re-teach concepts as necessary