Standards: HUM-FNW-3
Analyze factors that
influence food choices and quality of diet.
ESSENTIAL QUESTION: What is the relationship between the food we eat and
where it is grown?
Opening Warm-up AND/OR Activator (highlight
one):
Teacher will short film: The Farm bill and Food Chain {Nourish Short Films}
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: Complete Ethnic
Cuisine Presentations.[3rd block]
Chapter 4 ~ Food and the Marketplace
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
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
Exit slips related to the day’s
lesson
Daily Homework: NONE
Tuesday, 9/23/14
Standards: HUM-FNW-3
Analyze factors that
influence food choices and quality of diet.
ESSENTIAL QUESTION: What is the relationship between the food we eat and
where it is grown?
Work Session: 1. Complete and
check Chapter 4 assignments for a grade.
2.
Students will take notes with PowerPoint Technology and Food Supply, Food
processing, Food Packaging
3.
Students will work on Additional activity handout p.15-16 “Food onYour Table”
4.
Students will work on Handout pg. 29 (test taking strategies) and Additional
handout (Food Technology) remediation from the notes.
TBD
Wednesday, 9/24/14
Standards: HUM-FNW-3
Analyze factors that
influence food choices and quality of diet.
Opening Warm-up AND/OR Activator (highlight
one): What is the difference between organic and non-organic farming?
Teacher will show YouTube clip:
Organic vs. Conventional Foods. Students will complete Film Review to prepare
for the debate
Work Session: 1. Students will watch
DVD Nutrition: Where does our food come from? Students will complete Video
Notes: What I saw/What I heard. *Share responses*
*Pesticides handout*
2. Students will participate in a
Debate: Organic vs. Non-organic. The aim of this activity is to have students
explore the pros and cons of eating organic and to help them clarify their own
ideas about the issue.
Daily Homework: Study for the
Unit 2 Test
Thursday, 9/25/14
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 activity.
Work Session: Discuss debate
from Wednesday.
1.
Direct Instruction: Will complete student notes: Safe food supplies and World
Hunger.
Teacher
will show Youtube clips about World Hunger.
2.
Whole class will discuss handouts (Food Technology)
Daily Homework: NONE
Friday, 9/26/14
Standards: HUM-FNW-3
Analyze factors that
influence food choices and quality of diet.
ESSENTIAL QUESTION: What is the relationship between the food we eat and where it is grown?
Work Session: 1.
TEST: Unit 2 [Chapters 3 & Chapter 4]
2. Students will start work on Chapter 5 Food
Safety and Sanitation
Daily Homework: NONE
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