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PreK–12 STANDARD 2: Physical Activity and Fitness 

Students will, by repeated practice, acquire and refine a variety of manipulative, locomotor, and non-locomotor 

movement skills, and will utilize principles of training and conditioning, will learn biomechanics and exercise 

physiology, and will apply the concept of wellness to their lives.

 

*By the end of grade 5

LEARNING STANDARDS 

 Through the study of Motor Skill Development students will 

    2.1 Apply movement concepts including direction, balance, level (high, low), pathway (straight, 

          curve, zigzag), range (expansive, narrow), and force absorption (rigid, with bent knees) to extend 

          versatility and improve physical performance 

 

          In pairs, students practice throwing and catching different objects, then hitting a target. Observe 

          partner and use movement concepts to provide feedback 

 

    2.2 Use a variety of manipulative (throwing, catching, striking), locomotor (walking, running, 

          skipping, hopping, galloping, sliding, jumping, leaping), and non-locomotor (twisting, balancing, 

          extending) skills as individuals and in teams 

 

    2.3 Perform rhythm routines, including dancing, to demonstrate fundamental movement skills 

     

Through the study of Fitness students will 

    2.4 Identify physical and psychological changes that result from participation in a variety of 

          physical activities 

 

    2.5 Explain the benefits of physical fitness to good health and increased active lifestyle 

 

    2.6 Identify the major behaviors that contribute to wellness (exercise, nutrition, hygiene, rest, and 

          recreation, refraining from using tobacco, alcohol, and other substances) 

 

Through the study of Personal and Social Competency students will 

    2.7 Demonstrate responsible personal and social conduct used in physical activity settings

 

 

PreK–12 Standard 3: Nutrition 

Nutrition addresses the development of a healthy body composition through the balance of food intake and physical 

activity. Nutrition includes many concepts, such as the relationships among food choices and growth, nutrition 

guidelines, food insecurity, current health needs, chronic disease, and a healthy lifestyle. 

An adequate and healthy intake of food and nutrients is essential for students to take full advantage of the learning 

environment in school. Thus, students of all ages need the knowledge and skills to make wise food choices in the 

contemporary food environment and throughout their lives. Instruction in Nutrition includes evaluation of food 

promotion and media messages regarding realistic body size and shape, and consumer and nutrition skills needed to 

select appropriate foods in varied settings. Topics generally covered in Nutrition include: Improving Nutrition, Safe 

and Adequate Food Supply, and Social Influences. 

 

Students will gain the knowledge and skills to select a diet that supports health and reduces the risk of illness and 

future chronic diseases. 

 

*By the end of grade 5

 

Through the study of Improving Nutrition students will 

     3.1 Identify the key nutrients in food that support healthy body systems (skeletal, circulatory) and 

           recognize that the amount of food needed changes as the body grows

 

     3.2 Use the USDA Food Guide Pyramid and its three major concepts of balance, variety, and 

           moderation to plan healthy meals and snacks 

 

     3.3 Recognize hunger and satiety cues and how to make food decisions based upon these cues 

           Sponsor a potluck lunch in the class and ask students to select and eat servings one at a time so 

           that they eat slowly until their appetite is satisfied. Ask them to pay attention to their feelings of 

           hunger and satiety. Students discuss their experiences 

 

     3.4 Identify heredity, diet, and physical activity as key factors in body shape and size 

 

Through the study of Safe and Adequate Food Supply students will 

     3.5 Identify the connection between food served in the home with regional food production 

            Students interview a person in the home who prepares food to determine how food choices 

            change according to season

 

     3.6 Describe personal hygiene and safety measures used in preparing foods 

 

Through the study of Social Influences students will 

     3.7 Describe how food choices are influenced by availability, individual and family preferences, 

           media, and background, and identify healthy foods within various social groups 

 

 

 

Massachusetts Comprehensive Health Curriculum Framework                                                               October, 1999                                                                                             p.24,28

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