Monday, March 11, 2013

  Chapter 4 Food and the Marketplace

EQ: What is the relationship between the food we eat and where it is grown? 

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): Bellwork: Shelf life (p.57) Students will read the prompt and complete the student activity.

Work Session: 2^nd block will work on Chapter 4- Friday 3/8 assignments.

1. Whole group will check and grade Chapter 4 assignments.

2. Students will watch Youtube clip: What is organic? Class discussion about the information conventional vs. organic farming.

3. Students will take notes with PowerPoint (Safe Food Supplies) Before notes add more information to K-W-L-H chart about safe food supplies.

  

Closing/Summarizer:  Shopping Spree (summary)