FNL: Wednesday, October 9, 2013

Standard: FCS-FNL-1. Define and demonstrate an understanding of the components of a nutritious diet by planning menus for different age groups using Dietary Guidelines for Americans, other consumer dietary recommendations including MyPlate, and the

Exchange Lists for Meal Planning and Food Labels to plan menus.

Opening Warm-up AND/OR Activator (highlight one):

Aesthetically nutritious diet of consist of : ?

Work Session: 1. Students will complete Tactile Activity. Students will present activity.

2. Students will work on Chapter 4 Nutrition Guidelines graphic organizers to be discussed and checked whole group. Dietary Reference Intakes and Dietary Guidelines for Americans Chapter 4.

-Teacher will show Recommended Nutrient Intakes color lesson slide (TRCD) slides will be used to illustrate the four types of nutrient reference values that fall under the umbrealla of DRIs..Distinguish the meaning and use of EARs, RDAs, AIs and ULs.

2. Teacher will show the Dietary Guidelines for Americans.gov website for future reference and real world application.

3. Teacher will show the class sample menus.

 Students will plan a meals for themselves [Breakfast, snack, Lunch, snack, Dinner] for one day that include a variety of foods. Teacher will challenge the students to include foods they do not typically eat but would willing to try if available.

Closing/Summarizer: List two things you learned today?