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): List two new things you learned about the food industry. *sticky note*
Work Session: 1. Students will participate in Debate: Organic vs. Nonorganic. The aim of this activity is to have students explore the pros and cons of eating organic and to help thme clarify their own ideas about the issue.
2. Students will participate in a group of 4..Food Survey. The aim of this activity is to engage students in thinking about the different types of food options available to them and assessing their priorities as consumers.
3. Unit 2 Test Review
Daily Homework:
Study for the test
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