Standards: 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): Myplates Servings: students will read the prompt and complete
the student activity.
*students will share responses*
Work Session:
1.. Students will define TERMS TO KNOW page. 98-101 * Exchange Lists- Food
Labels and Daily Values*
2.
Students will take notes on the reading pg. 98-100..Exchange Lists
3.
Teacher will demonstrate how to complete Meal Planning with Exchanges..Students
will complete WB pages 84-85 Mia’s Meal Pattern..Meal Planning with Exchanges
Daily Homework: Study for Chapter 4 TEST~Tuesday
Oct 29th.
Wednesday, October 23, 2013
Standards: 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):
Portion Sizes: Students will read the prompt and answer the student activity.
Work Session: Food Labels and
Daily Values
1. Students will work with shoulder partner and list all the types
of information presented on the Nutrition Facts panel. Define the difference
between Daily Value and Percent % Daily Value.(Will not use the
textbook)
2. Student volunteer(s) will read
the textbook section p. 100.
- We will complete Math Link as a
class: Calculating % Daily Value p.101
3. Students will compare two foods
(same type, product) labels and write conclusions about the relative contents
of the various brands and types of product (if available).
4. Students will complete Snack
Inspection, Activity B, WB. Students will make predictions about the
nutritional content of four snack foods. Then students are to compare the
Nutrition Facts panels provided to evaluate the accuracy of their predictions
and write conclusions.
Homework: Study for Chapter 4 TEST~Tuesday Oct 29th.
Thursday, October 24, 2013
Standards: 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): Students
will answer test bank questions (22, 27, 29)
Work Session: Check Snack Inspection
Activity B, WB
1.
Students will watch DVD: Nutrition~Eating in Context/Psychology of Eating.
Students will complete a 4-2-1 summary with the video.
2.
Students will complete BackTrack Through Chapter 4, Activity D WB,students will
provide complete answers to questions and statements that will help them
recall, interpret, apply, and practice chapter concepts
3.
Students will work with a partner: Identify games that are appropriate for a
child’s birthday party or other events that encourage physical activity. They will prepare a fact sheet that
identifies activities that are suitable for boys and girls. ( The fact sheet
should include ideas and reasons why exercise is important for children).
Textbook p98
Teacher will discuss Homework: Food
Diary
Daily Homework: Study for Chapter 4 TEST~Tuesday
Oct 29th.
Food Diary-For a two day period,one
weekday, and one weekend record what you eat/drink from the time you wake up
until the time you go to bed (24 hours). They will record the date, the time of
day, and item(s) eaten. Due Tuesday 29th…
Friday, October 25, 2013 *Pep Rally Schedule*
Standards: 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.
Work Session: 1.Students will answer
Chapter 4 Review Learning questions p. 103~ 6-11~ *write the questions*
2. Teacher will discuss Homework: Food
Diary
Daily Homework: Food
Diary-For a two day period,one weekday, and one weekend record what you
eat/drink from the time you wake up until the time you go to bed (24 hours).
They will record the date, the time of day, and item(s) eaten. Due Tuesday
29th…
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