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.
Work Session: 1. TEST: Unit 2 Chapter 3 Food and Culture/ Chapter 4 Food and the Marketplace
2. Students will begin work on new Unit. Chapter 5 Food Safety and Sanitation.
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