Instructions for FNW ONLINE BOOK:

Food, Nutrition & Wellness                Cofer

Online Textbook

Instructions to access the online student textbook:

1.    Glencoe.com

2.    Click State and Student/Parent

3.    Choose Subject: Family and Consumer Sciences

4.    Click: Food, Nutrition and Wellness 2010

5.    Click Online Student Edition (2 times)

You should be at the access code section

6.    Access code #       D2455A39E9 {case sensitive}

Friday, March 1, 2013

Chapter 3 Food and Culture

EQ: How does the world around you (socio-economic status, religion, environment, etc.) affect your food choices?

Standards: FCS-FNW-3. Students will identify the factors that affect food choices and dietary quality.

a. Discuss socio-cultural impacts such as race/ethnicity, region, religion, and social and personal environment and analyze the influences of demographic factors: age, gender, education level, family composition, income, and exposure to new foods.

Opening Warm-up AND/OR Activator (highlight one):  Bellwork: Tradition p. 24. Students will read the prompt on the screen and provide written answer.

Work Session:

 1. Students will watch chapter from DVD: The Meaning of Food { Mother’s Milk and the Foods of Home) Q&A

 2. Students will complete on Chapter 3 Key Concept discussion questions 1-10.

3. Students will complete worksheet: test taking strategies: M/C test strategies and take the sample test using the tips.

Closing/Summarizer:    List two new things you learned about food and culture.

Daily Homework:

none

Thursday, February 28, 2013

Chapter 3 Food and Culture

Standards: FCS-FNW-3. Students will identify the factors that affect food choices and dietary quality.

a. Discuss socio-cultural impacts such as race/ethnicity, region, religion, and social and personal environment and analyze the influences of demographic factors: age, gender, education level, family composition, income, and exposure to new foods.

Opening Warm-up AND/OR Activator (highlight one): Favorite International Cuisine.

 Teacher will show You Tube clip: Exotic Food from around the world. Students will get a visual of different foods from other countries.

Work Session:  1. Check and discuss Chapter 3 workbook pg. 16-17

2. Students will work with a partner to complete “ And the Country is…” worksheet. Will check with the whole class.

-You tube clip Food Around the world project…Students will write down favorite food from the clip

3. Teacher will Show Chapter 3 PPt section “Your passport to Nutrtion” students will take notes.

Closing/Summarizer: N.E.W.S.

Daily Homework:

none

Wednesday, February 27, 2013

Chapter 3 Food and Culture

EQ: How does the world around you (socio-economic status, religion, environment, etc.) affect your food choices?

Standards: FCS-FNW-3. Students will identify the factors that affect food choices and dietary quality.

a. Discuss socio-cultural impacts such as race/ethnicity, region, religion, and social and personal environment and analyze the influences of demographic factors: age, gender, education level, family composition, income, and exposure to new foods.

Opening Warm-up AND/OR Activator (highlight one):  Bellwork: Culture p.29. Students will read the prompt and complete the student activity.

Work Session: Chapter 3 (Foods of the United States and Canada p.41-42)

1. Teacher will show chapter from DVD: The Meaning of Food: Fasting. Whole group discussion. Q&A (factor/influence)

2. Teacher will show Chapter 3 PPT –Foods of the United States and Canada.Students will cloze read and take notes.

3.  Students will work on student workbook p. 16-17 (ELA/Evaluate Influences) They will apply strategies to interpret texts. Food and Region connection.

4. Teacher will show a chapter from DVD: The Meaning of Food: Preparing Last Meal..students will write down their thoughts about the clip.

Closing/Summarizer:  The Last Meal...

Daily Homework: none

Tuesday, February 26, 2013

Chapter 3 Food and Culture

Standards: FCS-FNW-3. Students will identify the factors that affect food choices and dietary quality.

a. Discuss socio-cultural impacts such as race/ethnicity, region, religion, and social and personal environment and analyze the influences of demographic factors: age, gender, education level, family composition, income, and exposure to new foods.

Opening Warm-up AND/OR Activator (highlight one): List two factors you think affect your food choices. (sticky note)

Work Session: 1. Teacher will introduce new chapter –Chapter 3 Food and Culture (Key Concepts & Main Idea). Discuss standard and EQ.

2. Check and discuss Word splash/ Vocabulary.

3. Teacher will build background {TM72} Regional and Ethnic foods. 1. Students will name their favorite ethnic dishes. Teacher will compile list on board. {Point out the popular cuisines}. 2.Teacher will ask students to explain why they like the foods they named.

3. Teacher will ask students if they have tried a new food because of friends or family.

 4.Students will share narrative quick writes about “new food”.

5. Students will create a 6-point graphic organizer: Your food choices. They will supply two facts from the book about food and culture. We will discuss the facts as a class after the DVD.

6. Teacher will show a chapter from DVD: The Meaning of Food (The Italian Wedding). Whole group discussion

Closing/Summarizer

 I was surprised to learn…

Quote of the Week:

"But I don't want nutrition. I want food!"
-Author Unknown

Monday, February 25, 2013

Unit 2 The World of Food

EQ

• How does the world around you (socio-economic status, religion, environment, etc.) affect your food choices?

Standards: FCS-FNW-3. Students will identify the factors that affect food choices and dietary quality.

a. Discuss socio-cultural impacts such as race/ethnicity, region, religion, and social and personal environment and analyze the influences of demographic factors: age, gender, education level, family composition, income, and exposure to new foods.

Opening Warm-up AND/OR Activator (highlight one): 
List the six nutrients.

Chapter 3 Food and Culture

 

Work Session: 1. Students will take Unit 4 Test. (Chapters 7-9)

2. Students will unpack FNW3 Standard.

3. Students will complete on Chapter 3 Content and Academic Vocab Word Splash.

4. Students will work on Quick Write: Using a Narrative. They will write a short narrative  about their first encounter with a “new food”. *share responses with the class*

Closing/Summarizer:  Shopping Spree

Career, Technical and Agriculture Education
The month of February has been declared National CTAE (Career, Technical and Ag Education) Month across the nation.

Friday, February 22, 2013

Standards: : FCS-FNW-4. Students will utilize the My Pyramid to demonstrate serving sizes and recommended daily intake of different food groups.

(MyPlate)

Opening Warm-up AND/OR Activator (highlight one):  Test Review Questions

Work Session:

1. Teacher will discuss Unit Test Chapters 7-9. Students Q&A.

2. Students will watch DVD SuperSize Me

Closing/Summarizer: Test Review Questions

Daily Homework: Study for Unit Test


Monday, February 24, 2013: Unit Test Chapters 7-9

Photo: www.rawforbeauty.com

Photo: www.rawforbeauty.com

Dr. Seuss.

Dr. Seuss.

Report Card Information...

• Report Cards Mailed – 2/26
• Report Cards Arrive at Home – 2/27
• Report Cards Distributed in HR – 3/4

Quote of the week:

Do vegetarians eat animal crackers? ~Author Unknown

Thursday, February 21, 2013

·         ESSENTIAL QUESTION: What are “healthy choices” in foods?

How can I determine the amounts and serving sizes of foods that I need to eat each day?

FCS-FNW-4. Students will utilize the My Pyramid to demonstrate serving sizes and

recommended daily intake of different food groups. (MyPlate)

Opening Warm-up AND/OR Activator (highlight one): Students will participate in the Portion Distortion quiz using paddle boards. Teacher will show the questions on the screen, students will provide answers on their boards.

Work Session:1. Students will complete Common Assessment.

2.  Students will work on any missing assignment or content wordsearches.

Closing/Summarizer:  Shopping Spree. Students will summarize what they learned about MyPlate.

Daily Homework: none

Wednesday, February 20, 2013

· ESSENTIAL QUESTION: What are “healthy choices” in foods?

How can I determine the amounts and serving sizes of foods that I need to eat each day?

Standards: FCS-FNW-4. Students will utilize the My Pyramid to demonstrate serving sizes and

recommended daily intake of different food groups. {MyPlate}

c. Visit the My Pyramid website and calculate the recommended servings for age and activity level. [MyPlate]

Opening Warm-up AND/OR Activator (highlight one): Bellwork~Portion Sizes {p.30} Students will read the prompt and complete the student activity.

Work Session: Media Center: Students will work on Choose MyPlate project. They will use MyPlate.gov to compile personalize daily food plan and answer questions related to the five food groups.

Closing/Summarizer: List two things you will try and change about your diet as it relates to your personalized daily food plan.

 

Daily Homework: none

Tuesday, February 19, 2013

·         ESSENTIAL QUESTION: What are “healthy choices” in foods?

How can I determine the amounts and serving sizes of foods that I need to eat each day?

Standards: FCS-FNW-4. Students will utilize the My Pyramid to demonstrate serving sizes and

recommended daily intake of different food groups. {MyPlate}

Opening Warm-up AND/OR Activator (highlight one):

 MyPlate students will read the prompt and complete the student activity. It includes a rap or poem that will be shared with the class.

Work Session: Media Center: Students will work on Choose MyPlate project. They will use MyPlate.gov to compile personalize daily food plan and answer questions related to the five food groups.

Closing/Summarizer:  List two new things you learned about MyPlate.gov

Daily Homework: MyPlate Plan

Prom Information:

Pebblebrook Prom 2013

Date:  Saturday, April 20, 2013

Time: 7pm to 11 pm

Location: Fernbank Museum of Natural History (767 Clifton Road NE, Atlanta, GA  30307)

Dress Code:  “Keep it Classy”

For all Students:

            * Formal attire is required

            *Dress Shoes are required; no tennis shoes

            * No material made of denim

Females:

*All dresses must be of appropriate length; a minimum of finger-tip length

            *Dresses should not be cut too low or be too revealing

            *See-through apparel and dresses are not permitted

Males

            *Dress suit or tuxedo is required

Students who are not in compliance with the dress code will not be permitted in the prom.

Tuxedos:

Men’s Wearhouse	Savvi Formalwear
Near Cumberland Mall 2931 Cobb Parkway Atlanta, GA  30339 770-956-7297	Town Center Mall 400 West Barrett Pkwy Kennesaw, GA  30144 770-424-0066
Arbor Place Mall 2050 Arbor Place Mall Douglasville, GA  30135 770-947-4111	Arbor Place Mall 2050 Arbor Place Mall Douglasville, GA  30135 770-947-5292
	Cumberland Mall 770-436-5292

All underclassmen/non-Pebblebrook dates must be approved with a date form.

Questions? See Ms. Harrell, room 422

Report Card Information:

• Report Cards Mailed – 2/26
• Report Cards Arrive at Home – 2/27
• Report Cards Distributed in HR – 3/4

Media Assignment for February 19-20

ChooseMyPlate Plan

Go to www.choosemyplate.gov

Go to Get a Personalized Plan and fill in the information to get your personal plan.

Calories recommended for you each day: _____________

Fill in the chart below:

Food Group	Amount Recommended
Grains
Vegetables
Fruits
Dairy
Protein Foods

 

Aim for ____________ oz. of whole grains each day.

List tips for each group below:

Dark green vegetables ___________________________________________________________

Orange vegetables ______________________________________________________________

Dry beans & peas _______________________________________________________________

Starchy vegetables ______________________________________________________________

Other vegetables _______________________________________________________________

Aim for ________ oz. oil each day.

Limit extras to _______________ calories per day.

 

Get at least ____________ minutes of physical activity all or most days.

 

 

 

 

 

Go back to the home page

                                          

Click on the Grains section.

How many ounces are needed each day? ___________________________

List 4 examples of whole grains.

_________________________________      __________________________________

_________________________________      __________________________________

 

List 4 examples of refined grains.

_________________________________      __________________________________

_________________________________      __________________________________

 

On the right side, click “What counts as an ounce?”

List three examples. ____________________________________

_________________________________      ________________________________

 

 

Click on the Vegetables section.

How many ounces are needed each day? ___________________________

List at least 5 examples of each group below:

 

a.      Dark green vegetables

_______________________________          _____________________________

_______________________________          _____________________________

_______________________________

b.      Red and Orange vegetables

_______________________________          _____________________________

_______________________________          _____________________________

_______________________________

c.       Starchy vegetables

_______________________________          _____________________________

_______________________________          _____________________________

_______________________________

d.      Dry beans and peas

_______________________________          _____________________________

_______________________________          _____________________________

_______________________________

e.      Other vegetables

_______________________________          _____________________________

_______________________________          _____________________________

_______________________________

 

On the right side, click “What counts as a cup?”

List three examples.   ____________________________________

_________________________________      ________________________________

 

 

Click on the Fruits section.

List 10 examples.

_________________________________      _____________________________________

_________________________________      _____________________________________

_________________________________      _____________________________________

_________________________________      _____________________________________

_________________________________      _____________________________________

                                       

On the right side, click “What counts as a cup?”

List three examples. ____________________________________

_________________________________      ________________________________

 

 

 

Click on the Dairy section.

List 5 examples in each group below:

 

Milk __________________________            _          ___________________________________

_______________________________          ___________________________________

_______________________________         

 

Cheese _________________________         ______            _____________________________

_______________________________          ___________________________________

_______________________________

 

Milk based ______________________         ___________________________________

desserts_________________________         ___________________________________

_______________________________

 

Yogurt _________________________          ___________________________________

_______________________________          ___________________________________   

_______________________________

 

On the right side, click “What counts as a cup?”

List three examples. ____________________________________

_________________________________      ________________________________

 

 

Click on the Protein section.

List 5 examples from each group below:

     

      Meats ____________________________               __________________________________

_____________________      _________________________     _______________________

 

      Poultry ____________________________             ___________________________________

_____________________      _________________________     _______________________

 

      Eggs ____________________________                ___________________________________

_____________________      _________________________     _______________________

 

      Beans/Peas __________________________      _________________________________

_____________________      _________________________     ________________________

 

      Nuts/seeds ___________________________        ___________________________________

_____________________      _________________________     ________________________

 

      Seafood____________________________                  ________________________________

_____________________      _________________________     _______________________

 

On the right side, click “What counts as an ounce?”

List three examples. ____________________________________

_________________________________      ________________________________

 

Click on the “What are Oils” section at the bottom of the site.

List 5 examples.

_______________________________          ____________________________

_______________________________          _____________________________

_______________________________

 

List 4 foods high in oil. _________________________         __________________________

                                    _________________________          __________________________

 

List 6 examples of solid fats.

_______________________________          _____________________________

_______________________________          _____________________________

_______________________________          _____________________________

 

On the right side, click “What counts as a teaspoon?”

List three examples. ____________________________________

_________________________________      ________________________