高中英语_Healthy eating教学设计学情分析教材分析课后反思.doc

高中英语_Healthy eating教学设计学情分析教材分析课后反思.doc

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教学设计 Unit 2 Healthy eating Period 1 文本研读课 学习目标 1.Learn about the balanced diet. 2.Develop the reading skills (skimming scanning). 3.Master some English expressions about healthy eating. 思考导引 1.Do you want to be fit?And what can you do? 2.What is a healthy diet? 课堂探究 1.Skimming What different places are mentioned in the text? 2.Scanning Choose the main idea in each part Part 1 A.Yong Hui helped Wang Peng lose weight. B.Wang Peng was worried because his restaurant was empty. C.He followed his friend to a new restaurant,which was very popular. D.Wang Peng’s customers often became fat. E.Wang Peng felt worried;he did some research to win his customers back. Part 2 A.Yong Hui helped Wang Peng lose weight. B.He followed his friend to a new restaurant,which was very popular. C.Wang Peng’s customers often became fat. D.Wang Peng felt worried;he did some research to win his customers back. Part 3 A.Yong Hui helped Wang Peng lose weight. B.Wang Peng’s customers often became fat. C.Wang Peng felt worried;he did some research to win his customers back. 3.Intensive Reading Task 1 Answer the questions Part 1 ①How did Wang Peng feel at the restaurant?Why? ②When Wang Peng thought “Nothing could be better”,he means    .? A.his food and drinks were the best B.his food and drinks were the worst C.his food should be improved D.he could do nothing with his food Part 2 ①What made Wang Peng go into the new restaurant? ②What is Wang Peng’s impression(印象)on Yong Hui’s restaurant? A.All the customers in it were very thin. B.It was too small and too noisy. C.The food in it was very nice. D.There was so little food but the price was much higher. Part 3 ①What did Wang Peng find at the library? ②True or False?Correct! ●Wang Peng felt hopeless after going out of the library. ●Wang Peng decided to copy Yong Hui’s sign. ●The competition between the two restaurants would begin and continue. Task 2 Comparison Compare the two restaurants and get the differences Wang Pe

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