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): List five things that you will
find on a nutrition facts panel.
Work Session: 1. Complete any
assignments from Monday 10/16/13
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.
Closing/Summarizer: Students
will answer question: A Nutrition Facts panel indicates one serving of a food
product supplies 2 grams of dietary fiber, which is 8 percent of the Daily
Value. How many servings of that product would a person need to eat to consume
100 percent of the Daily Value for fiber?
(c.
12-13 servings)
Daily Homework: NONE
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