Food for Life Agenda-September 2-5

Monday~ 9/1/2014~ Labor Day/NO SCHOOL...

Tuesday, 9/2/14

Standards:

HUM-FL-2 Outline the function of the digestive system and absorption process during the lifespan.

·         ESSENTIAL QUESTION: What are the roles of the essential nutrients?

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

Work Session:  1.  Whole class will check Enrichment Activity and discuss.

The process of Digestion

2. Will check and discuss The Food Breakdown handout p.68.

3. Teacher will show interactive display using online student edition. Students will answer the questions to follow.

4. Will check and dicuss Review Learning questions 3-8.

5. Teacher will illustrate the concept of Metabolism & Energy (ER #19, p.61)..

6. Students wil complete Reviewing Learning Questions p.

Closing/Summarizer: NONe

Daily Homework: NONE

Wednesday, 9/3/14

Standards: HUM-FL-2 Outline the function of the digestive system and absorption process during the lifespan.

Opening Warm-up AND/OR Activator (highlight one): Bellwork:  RF (p.61 #12) Salivary amylase

Work Session: Factors Affecting Digestion and Absorption

1. Students will work on What could be Wrong? Activity B, WB. Students will identify factors that impact digestion and answer questions about factors that could be affecting digestion and absorption in given cases.

2.

Students will work on handout: Digestive Disorders, Activity C, WB- Students will write descriptions of conditions, causes and cures of listed digestive disorders. 

Closing/Summarizer:

NONE

Daily Homework: NONE

Thursday, 9/4/14

Standards: HUM-FL-2 Outline the function of the digestive system and absorption process during the lifespan.

 Essential Question: What are the roles of the essential nutrients?

Opening Warm-up AND/OR Activator (highlight one): About how long is the digestive tract, from beginning to end? {M/C} (p.72 #34)

Work Session: 1. Students will complete Wednesday’s assignments be prepared to discuss with class.

2^nd half of class: Prep for Snack Lab

-Kitchen Groups

-Recipes

-Planning Sheet

-Revisit Safety & Sanitation rules

Closing/Summarizer:  NONE

Daily Homework:

NONE

Friday, 9/5/14

Standards: HUM-FL-2 Outline the function of the digestive system and absorption process during the lifespan.

Opening Warm-up AND/OR Activator (highlight one): Prep for the kitchen-aprons, wash hands, ingredients

Work Session: Food Lab:

1.  Healthy Snack Lab

-Strawberry Morning (Drink)

-Homemade Granola Bar

Students not working in the lab:

Students will complete Backtrack through Chapter 3 p.23

Closing/Summarizer: Lab Planning Sheet

Daily Homework: NONE

Quote of the week:

“Popcorn for breakfast! Why not? It's a grain. It's like, like, grits, but with high self-esteem.” 
― James Patterson,

Food, Nutrition & Wellness Agenda-Week of September 2, 2014

Monday, September 1st~ Labor Day: NO SCHOOL...

Tuesday, September 9/2/14

Standards

HUM-FNW-3

Analyze factors that influence food choices and quality of diet.

ESSENTIAL QUESTION: How does the world around you (socio-economic status, religion, environment, etc.) affect your food choices?

Opening Warm-up AND/OR Activator (highlight one): Writing Activity: Journal Entry p.36 (Ethnic Food): Students will write about the foods they grew up eating. Think about their family traditions, the way the food is cooked, and the herbs, spices and other seasonings used to flavor the food.

Work Session:

1. Students will watch DVD: The meaning of foods: The Haggis story & Hawaiin Funeral  *Group discussion*

2. Check and grade Chapter 3 Food and Culture assignments- Concept questions, handouts p. 15/16

3. Teacher will introduce the Ethnic Cuisine research project. Students will be given a ethnic cuisine to research based on a set of guided questions. Then they will create a technology component to present in class. {Guided questions, rubric} Q & A

Closing/Summarizer:  none

Daily Homework: none

Wednesday, 9/3/14

Standards: HUM-FNW-3

Analyze factors that influence food choices and quality of diet.

 ESSENTIAL QUESTION: How does the world around you (socio-economic status, religion, environment, etc.) affect your food choices?

Opening Warm-up AND/OR Activator (highlight one):  Students will watch a short clip DVD: The meaning of food-

Work Session: 1. Teacher will introduce the Ethnic Cuisine research project. Students will be given a ethnic cuisine to research based on a set of guided questions. Then they will create a technology component to present in class. {Guided questions, rubric} Q & A

-Discuss Ethnic Cuisine Buffet ( food approvals etc)

2.Computer Lab.

Thursday, 9/4/14

Standards: HUM-FNW-3

Analyze factors that influence food choices and quality of diet.

  ESSENTIAL QUESTION: How does the world around you (socio-economic status, religion, environment, etc.) affect your food choices?

Opening Warm-up AND/OR Activator (highlight one): List one thing you learned through ethnic cuisine research. *sticky note*

Work Session: 1. Teacher will discuss ethnic cuisine buffet. (Students will bring a drink or dish representing researched country)

 Computer Lab/Media Center Students will work on Ethnic Cuisine Research Project. (Due Monday, September 9, 2014)

Students will answer guided questions based on International cuisine and create a technology component to present to the class.

Closing/Summarizer:  none

Friday, 9/5/14

Standards:

FCS-FNW-3. Students will identify the factors that affect food choices and dietary quality.

Opening Warm-up AND/OR Activator (highlight one): Bellwork: 3-2-1 Food and Culture

Work Session:  Computer Lab/Media Center: Students will work on Ethnic Cuisine Research Project. (Due Monday, September 9, 2014)

Food Science Agenda Week of September 2nd....

Tuesday, 9/2/14

Standards:

HUM-FS-3

Investigate how and why scientific evaluation of foods is conducted.

 ·         ESSENTIAL QUESTION: Why is an understanding of food science and technology important in the role of developing new food products?

Opening Warm-up AND/OR Activator (highlight one): Independent Reading: Umami (Ms.C’s blog) Summarize reading in own words.

·   Work Session: LESSON 3: BRAINSTORMING AND DECIDING—FOOD PRODUCT DEVELOPMENT

1.       Review Essential Questions.

·         Why is an understanding of food science and technology important in the role of developing new food products?

2.       “Decide: Brainstorming, decision on new food product to research and develop,” From Concept to Consumer:  Food Product Development Teacher’s Manual, refer to Concept to Consumer Manual, Lesson 2, page 5. Introduce unit and Lesson 2.

1. Display products or pictures of products that fit a particular market niche.  (Example: sports drinks, children’s cereals, power nutrition bars).

2.       Hand out and review Worksheets #1 and #2 from Concept to Consumer Student Worksheets (attachment is a collection of worksheets).

3.        Divide the class into teams and review brainstorming guidelines. Ask each team to decide upon both a leader and note-taker. Students will use worksheet to help them brainstorm ideas for a new food product, and decide on one or two to present to class.

4.       Team leaders will write their team’s best ideas on the board and discuss their merits. After all teams have presented their ideas, the class will come to consensus on the food product they all want to develop.

5.       Once the new food has been determined, the class should brainstorm a working name for the product. This may change when the final steps have been concluded.

Closing/Summarizer:  *Sticky note* Why would a food product name change after the final stages of the development?

Daily Homework: none

Wednesday, 9/3/14

Standards: HUM-FS-3

Investigate how and why scientific evaluation of foods is conducted.

 ESSENTIAL QUESTION: Why is an understanding of food science and technology important in the role of developing new food products?

Opening Warm-up AND/OR Activator (highlight one):  What are the five steps to product development?

Work Session: Students will continue with Lesson #3 Brainstorming and Deciding-Food Product Development Activity.

Closing/Summarizer:  Turn in ideas of new food product.

Daily Homework: none

Thursday, 9/4/14

Standards: HUM-FS-3

Investigate how and why scientific evaluation of foods is conducted.

 ESSENTIAL QUESTION: Why is an understanding of food science and technology important in the role of developing new food products?

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

Work Session: Sensory Lab #1: “Is Seeing Believing?” Distribute Seeing is Believing Activity Worksheet and discuss as a class after completion.

     

Sensory Lab #2: “Can You Taste Without Your Nose?” Distribute Taste Without Your Nose Activity Worksheet and discuss as a class after completion.

      Sensory Lab #3: “Oh, My – Papillae!” Distribute Oh My Papillae Activity Worksheet and discuss as a class the results.

      Sensory Lab #4: “Triangle Sensory Test with Oreo Cookies.” Distribute Oreo Cookie Sensory Test Activity Worksheet and discuss as a class after completion.

Closing/Summarizer:

Food evaluation questions

Daily Homework: NONE

Friday, 9/5/14

Standards: HUM-FS-3

Investigate how and why scientific evaluation of foods is conducted.

Opening Warm-up AND/OR Activator (highlight one): NONE

Work Session: Sensory Lab #5: “Mock Apple Pie.” Distribute Mock Apple Pie Lab Handout and the Apple Pie Recipe Handout so students can compare the ingredients between mock apple pie and authentic apple pie. Consider preparing a mock apple pie and an original apple pie for students to taste.

Students will work in the food lab.

Closing/Summarizer:  Lab questions

Daily Homework: NONE

Fall Sports Spirit Week:

The week of September 1st through the 5th:

Monday- NO SCHOOL....

Tuesday- Team Sports Day / Wear your favorite sports attire or favorite team's jersey or uniform.

Wednesday- Dress for Success (Tie Day)
-Wear white shirts and dazzling ties

Thursday-Throwback Thursday {TBT}

Friday- Brook Out {Wear shirts according to class to advocate for class pride)
 *Seniors-Black
*Juniors-Navy Blue
*Sophomores-Maroon
*Freshmen-White

Friday, August 29, 2014:

Summer hat day!! You can wear your favorite summer hat day.....

Food for Life Online textbook:

Food for Life                                               Online Book

Website: www.g-w.com

1.Click: Log onto your G-W  online textbook*

2.Click Browse Textbooks: Click on the “N” (Nutrition & Wellness for Life; black book)

3. Nutrition & Wellness for Life

Username: ccboe16

Password:  NWFL12

Quote of the Week:

"You do what you have to do; so  you can do what you want to do"
-Great Debaters

Food, Nutrition & Wellness Online Book

Food, Nutrition & Wellness                Cofer

Online Textbook

Instructions to access the online student textbook:

1.    Glencoe.com

2.    Click State and Student/Parent

3.    Choose Subject: Family and Consumer Sciences

4.    Click: Food, Nutrition and Wellness 2010

5.    Click Online Student Edition (2 times)

You should be at the access code section

6.    Access code #       D2455A39E9 {case sensitive}

Food, Nutrition, and Wellness {FNW} Agenda

Monday, August 25, 2014

HUM-FNW-3 Analyze factors that influence food choices and quality of diet.

Opening Warm-up AND/OR Activator (highlight one):  Students will work on Quick Write: Using a Narrative. They will write a short narrative  about their first encounter with a “new food”. *share responses with the class*

Chapter 3

Work Session:1.  Students will take the Career Vocabulary Test.

Teacher will introduce Chapter 3 [standard and EQ] Students will unpack the standard.

2. Whole class will discuss 6point graphic organizer “Your Food Choices” {students provided two facts per category}

-Teacher will show clips from DVD: The meaning of Food (Fasting, Bengali Feast & Italian Wedding) students will explain the connection to food choices.

3. Students will complete on Chapter 3 Content and Academic Vocab Word Splash.

Closing/Summarizer:  Shopping Spree

Daily Homework: None

Tuesday, August 26, 2014

Opening Warm-up AND/OR Activator (highlight one): Teacher will build background {TM72} Regional and Ethnic foods. 1. Students will name their favorite ethnic dishes. Teacher will compile list on board. {Point out the popular cuisines}. 2.Teacher will ask students to explain why they like the foods they named.

You tube clip: Food around the world…

Work Session:

1. Check and discuss Word splash/ Vocabulary.

2. Direct Instruction: Teacher will show Ch. 3 PPT Foods of the United States and Canda. Students will take notes.

3. Students will work on Chapter 3 ELA worksheet p. 16/17. {Evalulate Influences} Will discuss answer whole group.

4. Students will work with a partner to complete “ And the Country is…” worksheet. Will check with the whole class.

Wednesday, August 27, 2014

ESSENTIAL QUESTION: How does the world around you (socio-economic status, religion, environment, etc.) affect your food choices?

Opening Warm-up AND/OR Activator (highlight one):  Teacher will show You Tube clip: Exotic Food from around the world. Students will get a visual of different foods from other countries.

Work Session: 1. Chapter 3 (Your passport to Nutrtion p.43-44) Students will take notes with the powerpoint

2. Students will work on Chapter 3 Concept questions *use the textbook to find the answers*

3. Students will work on Chapter 3 Test Taking worksheet p. 21 -22. M/C strategies

4. Teacher will discuss Ethnic food buffet.

Closing/Summarizer:  You tube clip Food Around the world project…Students will write down favorite food from the clip

Daily Homework: none

Thursday, August 28, 2014

Standards:

HUM-FNW-3

Analyze factors that influence food choices and quality of diet.

Opening Warm-up AND/OR Activator (highlight one): Favorite International Cuisine.

 Teacher will show You Tube clip: Exotic Food from around the world. Students will get a visual of different foods from other countries.

Work Session: 1. Students will complete Chapter 3 assignments to checked for a grade.

2. Writing Activity: Journal Entry p.36 (Ethnic Food): Students will write about the foods they grew up eating. Think about their family traditions, the way the food is cooked, and the herbs, spices and other seasonings used to flavor the food. 

3. Teacher will discuss Ethnic food buffet.

Closing/Summarizer: 3-2-1 about about Food and Culture

Daily Homework:

none

Friday, August 29, 2014

Standards: HUM-FNW-3

Analyze factors that influence food choices and quality of diet.

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

Work Session: 1. Students will correct Chapter 3 assignments.

1. Ethnic food buffet. Students will bring in ethnic dishes to share with the class.

Closing/Summarizer:  Exit Slips…What I learned today….

Daily Homework:

none

Food for Life {FL} Agenda

Monday, August 25, 2014

Standards: HUM-FL-2 Outline the function of the digestive system and absorption process during the lifespan.

ESSENTIAL QUESTION: What are the roles of the essential nutrients?

Opening Warm-up AND/OR Activator (highlight one): Bellwork: Explain the statement: You are what you eat?

Activator: Students will answer What are the similarities and Differences between a person and a car?

Food, Nutrient, and Energy

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)

Activity p.72 Each student will write a simile: The six nutrient groups are like (blank). They…..

4. Whole group reading: The function of nutrients p.73-74

5 Students will  complete Review learning questions 1-2 *write the question* and Terms to Know.

6.  Students will read page 72 The chemistry of nutrition and complete case study p.72-Chemistry of the Lunch Table

Tuesday, August 26, 2014

Standards: HUM-FL-2 Outline the function of the digestive system and absorption process during the lifespan.

Opening Warm-up AND/OR Activator (highlight one):  Bellwork: Locate six empty-calorie foods to add to nutrient chart.

Work Session:  Foods, Nutrients, and Energy

1. Students will list the three primary functions of nutrients and provide two facts per function. (p.73-74) Share responses

2. Teacher will review with the students the energy value per gram for fats, carbs, and proteins(will also review the energy value of alcohol).(p.73) Then students will use Appendix D to find the number of grams of carbohydrates, fats and proteins in each of the food items listed on the worksheet. Students will calculate the number of calories provided by each of these nutrients and figure the total number of calories in each food. *Complete Math link p.75*

a. Students will work with shoulder partner: Complete case study..caloric configuration

3. Students will complete any assignments from Monday, August 25, 2014

4. Review Learning Questions 3-14 *write the questions* {p.87}

Wednesday, August 27, 2014

Standards HUM-FL-2 Outline the function of the digestive system and absorption process during the lifespan.

ESSENTIAL QUESTION: What are the roles of the essential nutrients?

Work Session:  Food,Nutrients and Energy

1.Enrich: Students will conduct research to find a nutrient that regulates digestion, one that regulates absorption, and one that affects metabolism. (p.74)

Students will present findings  and record information in chart form.

Thursday, August 28, 2014

Standards:

HUM-FL-2 Outline the function of the digestive system and absorption process during the lifespan.

Opening Warm-up AND/OR Activator (highlight one):  Bellwork: Students will answer six fill in the blank Chapter 3 questions (word bank)

Work Session: 1^st half of class complete work from Wednesday, August 28, 2014: Present Enrichment assignment.

2^nd half of class:

Prep for Snack Lab

-Kitchen Groups

-Recipes

-Planning Sheet

-Revisit Safety & Sanitation rules

Closing/Summarizer:  Prep the kitchen

Daily Homework: none

Friday, August 29, 2014  *Tentative-subject to change*

Standards: HUM-FL-2 Outline the function of the digestive system and absorption process during the lifespan.

.

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

Work Session:  Food Lab:

1.  Healthy Snack Lab

-Strawberry Morning

-Homemade Granola Bar

Students not working in the lab:

Students will complete Backtrack through Chapter 3 p.23

Closing/Summarizer:  Lab Planning Sheet