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.
Opening Warm-up AND/OR Activator (highlight
one): Teacher will show clips from "short films about food" students will share their opinions.
Work Session:
1. Students will take notes with
the PowerPoint ( Technology and Food Supply)
2. Students will complete
Thursday’s assignments { Content & Academic Vocabulary, 7-step Graphic
Organizer: Farm to the Table}
3. Students will work on workbook
pg. 28 Study Skills and p.29: (Test
Taking Strategies)
Q.
Why are foods processed and packaged?
Daily Homework: none
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