FNW

Wednesday, February 19, 2013

Standards

HUM-FNW-3

Analyze factors that influence food choices and quality of diet.

Opening Warm-up AND/OR Activator (highlight one): Test questions (5). Students will use paddle boards to respond

Work Session: . 1. Common Assessment.

Chapter 4

1.  Students will complete Writing Activity p.48- Write using details. Write a descriptive paragraph about an unfamiliar food.

2. Students will work on Content & Academic vocabulary worksheet p. 30

Teacher will short film: The Farm bill and Food Chain {Nourish Short Films}

3. Food Suppy Chain: From the Field to your Plate: Students will create a 7-step graphic organizer on construction paper with pictures. p.51

4. Handout p. 15: Food on Your Table-Additional Activity for Chapter 4

Daily Homework: NONE

Thursday, February 20, 2013

Standards: HUM-FNW-3

Analyze factors that influence food choices and quality of diet.

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

Work Session: Activator: Students will name some things they like to eat and list their choices on a white board. Then students will imagine that they are living 100 years ago. The class will discuss which of the foods on the board would not have been available, and how the foods that were available would be different from their modern counterparts.

Work Session: 1. Students will take notes with the powerpoint ( Technology and Food Supply)

2. Students will complete Wednesday’s assignments { Content & Academic Vocabulary, 7-step Graphic Organizer: Farm to the Table}

3. Students will work on Activity handout: Food on your Table

3. Students will work on workbook pg. 25 Study Skills and  p.29: (Test Taking  Strategies)

Closing/Summarizer: Food and Culture

Daily Homework: none

Friday, February 21, 2014

Standards: HUM-FNW-3

Analyze factors that influence food choices and quality of diet.

Opening Warm-up AND/OR Activator (highlight one): Bellwork: Shelf life (p.57) Students will read the prompt and complete the student

Work Session: 1. Whole group will check and grade Chapter 4 assignments.

2. Students will watch Youtube clip: What is organic? Class discussion about the information conventional vs. organic farming.

3. Students will take notes with PowerPoint (Safe Food Supplies) Before notes add more information to K-W-L-H chart about safe food supplies.

4. Students will work on Additional activity handout p.15-16 “Food onYour Table”

Closing/Summarizer:

Daily Homework: none