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.
Bellwork: Students will fill out the
first two columns of the K-W-L-H chart
about food supply chain and Technology and the Food Supply
Activator: Students will name some things they like to
eat and list their choices on a white board. Then students will imagine that
they are living 100 years ago. The class will discuss which of the foods on the
board would not have been available, and how the foods that were available
would be different from their modern counterparts.
Work Session: 1. Students will
unpack the new new sub-standard.
2. Teacher will introduce Chapter 4 Food and
the Marketplace..New EQ, Key Concepts Students will take notes with the
powerpoint. {Today’s Agriculture and What Affects Food Prices}
3. Students will work on Content &
Academic vocabulary worksheet p. 30
Teacher will short film: The Farm bill and Food
Chain {Nourish Short Films}
4.
Food Suppy Chain: From the Field to your Plate: Students will create a 7-step
graphic organizer on construction paper with pictures. p.51
Daily Homework:none
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.