Standards:
FCS-FNW-3. Students will identify the factors that affect food choices
and dietary quality.
EQ:
What is the relationship between the food we eat and where it is
grown?
Chapter 4 Food and the
Marketplace
Opening Warm-up AND/OR Activator (highlight
one): Bellwork: Shelf life (p.57) Students will read the prompt and
complete the student activity.
Work Session: 1. Direct Instruction: Will
complete student notes: Safe food supplies and World Hunger.
2.
Whole class will discuss handouts from Friday (Food Technology)
2.
Teacher will discuss Ethnic Cuisine Research Project: Content and Rubric.
Q&A
Students
will watch DVD: The Meaning of Food (Food & Culture section)
Daily Homework: none
Tuesday, February 25, 2014
Standards: FCS-FNW-3. Students will identify the
factors that affect food choices and dietary quality.
Work Session: 1.Students will
watch Nutritition DVD series: Where does your food come from? They will
complete a 4-2-1 with the video: 4 things I learned, 2 things that surprised me
about food, 1 thing Ican apply to my everyday life.
2.TBD
Daily Homework: none
Wednesday, February, 26, 2014
Standards: HUM-FNW-3
Analyze factors that
influence food choices and quality of diet.
Opening Warm-up AND/OR Activator (highlight
one): Bellwork: What are some factors
that increase the cost of food you buy?
Work Session:1.
Media
Center: Students will work on Ethnic Cuisine Research Project.
Daily Homework:
Ethnic Cuisine Project.
Thursday, February 27, 2014
Work Session:
1. Media center: Students will work
on research project.
Daily Homework:none
Friday, February, 28, 2014
Standards: HUM-FNW-3
Analyze factors that
influence food choices and quality of diet.
Work session: Media Center: Students will work on Ethnic Cuisine
Research Project. Due Monday, March 3, 2014
