UNIT NAME: Chapter 3: How Nutrients Become You
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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.
ESSENTIAL QUESTION: How do food allergies and food intolerances
affect meal planning?
Opening Warm-up AND/OR Activator (highlight
one): Tell one positive thing you done during the Spring Break.
Work Session: 1. Common
Assessment
2. Students will present Info-posters (Allergies/Intolerances)
List one surprising thing you
learned from the presentations.
Daily Homework: NONE
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