Standards: FCS-FNL-1
Identify common food allergies and intolerances and their effect
on menu planning, meal preparation, and the selection of foods in the marketplace.
ESSENTIAL QUESTION: How do lifestyle behaviors and eating patterns
affect digestion and absorption process?
Opening Warm-up AND/OR Activator (highlight
one): Bellwork: Students will answer What are the similarities and Differences
between a person and a car?
Work Session: 1. Students
will unpack the new standard, discuss new EQ
2.
Students will list and draw what they ate the last 24 hours. Share responses
link to #3
3.
Foods, Nutrients, and Energy: Teacher will hold up a piece of food. Ask
students to name the nutrients the food provides. List repsonses on the board
under the nutrient heading. (Six major Nutrients)
4.
Whole group reading: The function of nutrients p.73-74
5.;
Students work on Backtrack through Chapter 3 p. 23: Questions 1-4
Daily Homework: none
Tuesday, March 18, 2014
Opening Warm-up AND/OR Activator (highlight
one): Bellwork: Locate six empty-calorie foods to add
to nutrient chart.
* Check Backtrack Questions 1-4*
Work Session: The
process of digestion.
1.
Students will complete handout: Food Breakdown Activity A p.19.
-RT.
. teacher will show yarn diagram of an adult digestive tract system. Students
will refer to figure 3-6 on page 78 in the text.
-RF..give
the students two unsalted crackers. Have the students chew for 2 minutes
without swallowing. Then do an analysis of taste..(salivary amylase)
2. Teacher will review with the students the energy value per gram for
fats, carbs, and proteins.
a.
Students will work with shoulder partner: Complete case study..caloric
configuration
3.
Students will work Backtrack Chapter 3 p.23-Questions 5-12
Wednesday, March 19, 2014
Opening Warm-up AND/OR Activator (highlight
one): Bellwork: Students will write
about a time when they believed their eating
habits or emotions brought a problem with digestion.
Work Session: Factors
Affecting Digestion and Absorption
Direct
Instruction: Food Allergies/
-Students
will work on Chapter 3 handout: What could be wrong? p.20 Students will identify factors that impact
digestion and answer questions about factors that could be affecting digestion
and absorption in given cases.
-
Digestive Disorders, Activity C, WB Students will write descriptions of
conditions, causes, and cures of listed digestive disorders.
-Students
will complete Backtrack through Chapter 3 p.23
Daily Homework: none
Thursday, March 20, 2014
Standards: FCS-FNL-1
Identify common food allergies and intolerances and their effect
on menu planning, meal preparation, and the selection of foods in the marketplace.
Opening Warm-up AND/OR Activator (highlight
one): Bellwork: Students will answer six fill
in the blank Chapter 3 questions (word bank)
Work Session: 1st half of class
complete work from Wednesday, March 19, 2014
2nd
half of class:
Prep for Snack
Lab
-Kitchen
Groups
-Recipes
-Planning
Sheet
-Revisit Safety &
Sanitation rules
Friday, March 21, 2014
Standards: FCS-FNL-1
Identify common food allergies and intolerances and their effect
on menu planning, meal preparation, and the selection of foods in the marketplace.
Work Session: Food Lab:
1. Healthy Snack Lab
-Strawberry Morning
-Homemade Granola Bar
Daily Homework: NONE
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