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…
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