Chapter 4 Food and the Marketplace
Standards: FCS-FNW-3. Students will identify the factors that affect food choices and dietary quality.
b. Describe the importance of sensory attributes and the influence of marketing techniques (such as packaging, advertising techniques, and physical environment) on food choices.
c. Discuss the influence of health status and health consciousness including medical diets, food allergies and intolerances, preventive health measures, concerns about pesticides and food additives, nutrient content, and organic production on food choices.
d. Discuss the impact of time and monetary constraints, such as family schedules and convenience foods, on dietary quality.
Work Session:
* 3rd & 4th block will complete Organic vs. Nonorganic Debate.
1. TEST: Unit 2 Chapter 3 Food and Culture/ Chapter 4 Food and the Marketplace *Rescheduled from 3/14/13 *
2. Students will start work on Chapter 5 Food Safety and Sanitation
Daily Homework: none
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.