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ESSENTIAL QUESTION: How do food allergies and food intolerances affect
meal planning?
Standards: FCS-FNL-1 Students will design and
demonstrate a nutritious diet.
a) Identify common food allergies and intolerance and
their effect on menu planning, meal preparation, and the selection of foods in
the marketplace.
Opening Warm-up AND/OR Activator (highlight
one): Describe the difference between a food allergy and food intolerance.
Work Session: 1.
Teacher will discuss Snack Lab from Friday, March 21st.
2. Activity:
**Teacher Notes:
Introduce activity and provide an example (either by your own creation or
from a previous student).Give each student
a copy of the Food Allergies
and Intolerances Info Poster directions. Review the requirements with
the students.
•
Materials
Needed for Activity:
•
poster
boards
•
markers
•
internet
access (to research information) [Ipads]
•
glue
sticks/scissors
•
Description
of Activity: students will be divided into pairs and assign a food allergy or
food intolerance as the subject of their poster. Each poster should include the
following items:
a)
title
b)
common
name of allergy/intolerance
c)
physiological
reasons for allergy/intolerance occurrence
d)
signals
of the food allergy/intolerance
e)
groups
at risk
f)
medications/available
treatments
g)
food
substitute
h)
3+
tips for avoiding the assigned food
i)
3+
tips for cooking methods that assist in the avoidance of the food
j)
pictures
k)
recipes
that address the food allergy/ intolerance
l)
3
+ references of work cited
**Teacher Note: The
Food Allergy and Intolerances List
Handout may be a good resource to help students to find information.
3. Summary:
Each group should give a short 4-5 minute presentation of their poster.
Presentations should include the medications, avoidance procedures, cooking
options, and interesting facts about their assigned allergy/intolerance. Due Wednesday,
March 26, 2014
Daily Homework: Food Allergies and Intolerances Info
Poster
Thursday, March 27, 2014
Standards: FCS-FNL-1 Students will design and demonstrate a nutritious diet.
a)
Identify common food
allergies and intolerances and their effect on menu planning, meal preparation,
and the selection of foods in the marketplace.
Work Session: Students will
present Info-posters and discuss recipe to be prepared in food lab.
Daily Homework: NONE
Friday, March 28, 2014
Standards: FCS-FNL-1 Students will design and demonstrate a nutritious diet.
a)
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
-Students will participate in
free cook..based on one of the recipe they choose from Food Allergies/Food Intolerance
Info Poster project.
Daily Homework: NONE
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