FNW Agenda Week of September 8th...

Monday~9/8/14

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:  1. Students will work on Ethnic Cuisine Project [3^rd block] *last day in class*

 1. Students will present Ethnic Cuisine Research Project. (4^th block) Students answered guided questions will present technology component.

Closing/Summarizer:  Students will write down one thing that learned during the presentations.

Daily Homework: Ethnic Cuisine Project.

Tuesday~9/9/14

Standards: HUM-FNW-3

Analyze factors that influence food choices and quality of diet.

Opening Warm-up AND/OR Activator (highlight one): Bellwork-answer the EQ

Work Session: Ethnic Cuisine Buffet. Student will bring in an ethnic cusine/food to share with the class. They will discuss the reason for the food choice.

Closing/Summarizer: none

Wednesday~9/10/14

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?  

Chapter 4 Food and the Marketplace

Opening Warm-up AND/OR Activator (highlight one): 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: 1. 3^rd block: Present Ethnic Cuisine Projects.

4^th block (if necessary) Present Ethnic Cuisine Projects.

Chapter 4

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

Teacher will short film: The Farm bill and Food Chain {Nourish Short Films}

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

Closing/Summarizer: none

Daily Homework:none

Thursday~9/11/14

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?  

Chapter 4 Food and the Marketplace

Opening Warm-up AND/OR Activator (highlight one): 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: Chapter 4

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

Teacher will short film: The Farm bill and Food Chain {Nourish Short Films}

3. Food Supply 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

Friday~9/12/14

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?  Chapter 4 Food and the Marketplace

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

Work Session: Students will work on Chapter 4 assignments from Thursday~9/11/14

Closing/Summarizer: NONE

Daly Homework NONE