Education Technology

# Activities

• ##### 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

6-8

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

## 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.

• 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