FL & FNW

Final { Written} Exam Schedule:

1st and 2nd block:  Thursday- December 17th -Early Release

3rd and 4th block: Friday- December 18th- Early Release

FL Alternative Sweetener Brochure due Monday-12-14-15

Alternative Sugar Substitutes Brochure Activity

Needed Elements:

1.      typed in standard size (10 to 12) font, ___

2.      topic title and author’s name of brochure, ___

3.      forms (powder, liquid, solid, etc.) alternative sweetener is manufactured and sold, ___

4.      main manufacturer of alternative sweetener; ___

5.      major vitamins, minerals, or other nutrients (if applicable) found in alternative sweetener, ___

6.      minimum of 3 pros and 3 cons for using the alternative sweetener, ___

7.      minimum 3 tips for using product in recipes (baked goods, beverages, and other finished products), ___

8.      picture(s) of featured alternative sweetener in retail packaging and/or retail raw state, ___

9.      special consideration for purchasing, storage, and/or food safety issues, ___

10.   standardized recipe featuring the assigned alternative sweetener,  ___

Alternative Sweetener Project Elements	Points	Earned	Comment
1.      Elements: All above in brochure (50 points each)	50
2.      Appearance: Neat (3); Legible wording (3); Colorful/eye-pleasing (3); tri-fold format (3)	12
3.      Organization:  Components support main theme (2); Strong unity of ideas (2); Elements arranged in logical order with effective transitions (2)	6
4.      Oral presentation:  Did not read brochure (5); Maintained eye contact with audience (5); Able to answer questions intelligent (5)	15
5.      Employability Skills: Used time wisely on project workdays (7); Respectful during classmates’ presentations (5); Turned in original rubric with poster (5)	17
Total Points	100

FNW

Monday, December 7, 2015-   Unit 4 Test {Chapters 7-9}

Jamie Oliver - TED Talk on Obesity and Food

FNW Wednesday, 12-2-15

Subject:Food, Nutrition and Wellness (3rd & 4th block)

Topic: Chapter 8 Dietary Guidelines


Curriculum standard(s):HUM-FNW-4 Evaluate nutritional information in relation to wellness for individuals and families.
4.2 Analyze the Dietary Guidelines for Americans, Dietary Recommended Intake, and My Plate.


Essential Question(s):What is the purpose of of the Dietary Guidelines for Americans?


Opening: Diet. Read the prompt and complete the student activity.


Work Sessions:
1. Complete any work from Monday 11-13-15
.Chapter 9  MyPyramid (MyPlate)
2. Teacher will introduce Chapter 9-  What are five food groups?
-Chapter 9 Graphic Organizer- List two favorite foods per each food group {p.9}
Chapter 9 Handout p. 63 & 65 ( Study Skills and Vocabulary)
- Chapter 9 Discussion Questions (use the textbook to find the answers)

Closing:


Differentiation:


Specialized Instruction/Modification:
Assignments will be given according to
 individual student IEP.

Assessment:
Classwork/Activities
Magazine Report Forms
Questions/Answers-Short Responses
Bellworks/Exit Slips
CTAERN handouts
Unit 4-Chapters 7-9

FL- Wednesday, 12-2-15

Subject: Food for Life ( 1st & 2nd block)

Topic:Chapter 11 Nutrition through the Lifespan


Curriculum standard(s):

HUM-FL-8

Develop a 

nutritionally balanced diet for an adolescent.

Esstential Question(s):What are the causes of increased nutritional risk in adolescents?


Opening:


Work Sessions: Students will work on Fad Diet Project.



Closing:


Differentiation: Students will choose a Fad Diet to research and choose the medium to present.


Specialized Instruction/Modification:Assignments will be givien according to
 individual student IEP.


Assessment:

• Class work(handouts)
• Graphic Organizers
• Bellworks/TOTDs
• Projects/Menu Activities

Food Nutrition Wellness

Unit  4 TEST (Chapters 7-9)- Monday, December 7, 2015

Food for Life

Fad Diet Magazine Article Rubric

Element	Possible Points	Earned Assessment
		Self	Teacher
The headline of the article catches the attention of the reader and relates well to the topic.	5
The introductory sentence captures the attention of the reader and sums up the focus of the story.	10
The body paragraphs tell the most important facts and answers the assignment questions.	20
Details and elaboration are evident and flow smoothly from the lead.	10
Quotes are used to add interest and support to the story.	10
The writer is objective and shows all sides to an issue.	10
The sources are listed in MLA format at the bottom of the article.	10
Pictures are used well; good placement/size; not too many that distract; help emphasis verbal points	10
The article has been spell checked.	5
The work is neat and presentable.	10
Total:	100

Tuesday, 12-1-15

FL-  FAD Diet Project due Friday, December 4, 2015

Fad Diet Project

It seems like every few months a new diet is proposed that is supposed to “really work,” unlike those other diets. You are to write a magazine article defining the fad diet of your choice, list the pros & cons of the diet, describe a typical week of meals (with pictures), list the nutritional values of each meal, and describe the consequences of being on the diet long term.

Fad Diet Partial List:

·         South Beach

·         Fat Flush

·         Zone

·         HCG

·         Weight Watchers

·         Atkins

·         Hollywood

·         Jenny Craig

·         Find full list: http://www.everydiet.org/diets.htm

Magazine Article Components

ð       Definition

ð       Pros & Cons of diet

ð       Typical Week Meals

ð       Nutritional Values of Meals (www.Fitday.com)

ð       Consequences of the diet over the long term

ð       Personal Opinion 

FNW: Chapter 7 Nutrients Food to you. Use these notes to help you complete the Nutrient Chain

You can pause the video to take your notes.

Nutrient Chain due Friday 11-13-15

How to Mix Neocate Infant DHA/ARA

Reminder:

Food for Nutrition Agenda 11-2-6-2015

11-2-15

Topic:Chapter 19 Kitchen Equipment


Curriculum standard(s):
c. Define and demonstrate mixing equipment and cooking and baking tools.
d. Define and demonstrate cookware for the range, oven, and microwave oven. 



Essential Question(s):  What are  some effective ways to choose and use kitchen equipment?

What makes a "well-equipped kitchen"?


Opening: Kitchen Equipment


Work Sessions: Unpack the standard
1. Whole group will check and discuss ALL Chapter kitchen equipment assignments.
-Kitchen Equipment Crossword
2.   Teacher will show Kitchen Equipment PowerPoint.    Have students take the Kitchen Tools PowerPoint Quiz. [10 questions]
3. Students will watch DVD: How to measure and complete handout with the video.

Complete the rest of the packet.

11-3-15

Topic:Chapter 19 Kitchen Equipment

Curriculum standard(s):

c. Define and demonstrate mixing equipment and cooking and baking tools.

d. Define and demonstrate cookware for the range, oven, and microwave oven. 

Essential Question(s): What are  some effective ways to choose and use kitchen equipment?

What makes a "well-equipped kitchen"?

Opening:Recipe- 3-2-1 Kitchen Equipment

Work Sessions: Test-Kitchen Equipment

Recipe- Students will read the prompt and answer the student activity.

- Reading Recipe handouts

11-4-15

Topic:Chapter 7 Nutrients: From Food to You

Curriculum standard(s):

HUM-FNW-4

Evaluate nutritional information in relation to wellness for individuals and families.

Essential Question(s):What is Nutrition?

Opening: Bellwork: 3 questions about nutrition and nutrients

Work Sessions:

. Students will unpack different parts of  the new standard, teacher will discuss new EQ, introduce the new chapter, student volunteers will read key concepts, main idea and vocabulary(content & academic).

 

2. Students will complete” Nutrient” graphic organizer to list the six categories of nutrients.

 

3. Students will complete: WB pg. 51-Content and Academic Vocabulary (ELA): students will predict what the word means in the first column and write the text’s definition in the second column.

 

4.Introduce the lesson by showing students the Essential Nutrients PowerPoint. This will cover the following 6 major classes of essential nutrients:

•           Water -The most essential nutrient for all body functions

•           Carbohydrates - energy foods

•           Fats - concentrated energy foods

•           Proteins - body builder foods

•           Vitamins – body regulators

•           Minerals –body regulators

 

5.         Have students complete the Foods with Essential Nutrients Worksheet.

11-5-15

Curriculum standard(s):HUM-FNW-4 Evaluate nutritional information in relation to wellness for individuals and families

Essential Question(s):What food sources contain each nutrient?

Opening: What are the five steps to a proper handwashing.

Work Sessions: Dishwashing Lesson

Plan for breakfast food lab:

-groups

-planning sheet

-recipes

11-6-15

Curriculum standard(s): HUM-FNW-4 Evaluate nutritional information in relation to wellness for individuals and families.

Essential Question(s):What food sources contain each nutrient?

Opening:Students get apron, wash hands.

Work Sessions:

Breakfast Lab

-French Toast

Bacon (Pork or Turkey)

Eggs

Student will supply own drink

Students not working in the food lab:  Work on Chapter 7 assignments.

Food for Life Agenda- Week of November 2-6, 2015

11-2-15

Topic:Chapter 11 Nutrition through the Lifespan


Curriculum standard(s):
HUM-FL-5
Investigate the proper feeding of newborns by analyzing nutritional requirements and potential deficiencies of mother and child during the first weeks after birth.



Essential Question(s):How does the feeding method of the newborn infant affect the mother’s health?


Opening:
Ask students to write about how they were fed as infants.
If they have siblings/nieces/cousins younger than them, ask if they remember how they were fed. 
Ask students if they have ever fed an infant?  Open questions for class discussion and encourage students to share their journal entries with class.



Work Sessions:
1.Whole group will discuss new standard and expectations. Introduce new section p. 266-267.
2.  Teacher will show CTAERN ppt. Newborn Nutrition Powerpoint…Whole class will take notes and discuss
3. Discuss the varied methods of feeding infants and the methods advantages and disadvantages for the infant and the mother. Show the Newborn Feeding PowerPoint.
Students will take notes.

4 Feeding an Infant, Activity C, WB. Students will complete statements about feeding schedules for infants. They will also
rank a list of foods in the order they are introduced to an infant’s diet. Finally, students will complete sentences about tips for feeding infants.


Closing:

List one new  thing you learned about Newborn Feeding.

11-3-15

Topic: Chapter 11 Nutrition through the Lifespan


Curriculum standard(s):

HUM-FL-5

Investigate the proper feeding of newborns by analyzing nutritional requirements and potential deficiencies of mother and child during the first weeks after birth.

Essential Question(s):How does the feeding method of the newborn infant affect the mother’s health?


Opening:Ask students to write how they plan to feed their infants if they plan to have children in the future.  Ask them to write why they have chosen this method of infant feeding.


Work Sessions: 1. Pregnancy Snack Lab- Students will make Trail Mix and Fruit Smoothies.
2.  Administer the Newborn Nutrition Quiz, grade using Newborn Nutrition Quiz Answer Key.
-

• Set up varied types of infant formula. 
• Discuss the reason for varied types of infant formula. Allow students to taste the varied kinds of formula.

Students will complete Chapter 11 handout: Breast milk Versus Formula- complete the chart by listing their opinions of the advantages and disadvantages of breast – feeding and bottle-feeding. We will discuss the nutritional, social, and emotional factors related to the decision to breast or bottle feed.

3.Teacher will show CTAE Infant feeding PowerPoint.  (Advantages /Disadvantages Breast feeding & Bottle feeding)

Closing: Did your mind change about how you plan on feeding your child?

11-4-15

Topic:Chapter 11 Nutrition through the Lifespan

Curriculum standard(s):

HUM-FL-5

Investigate the proper feeding of newborns by analyzing nutritional requirements and potential deficiencies of mother and child during the first weeks after birth.

HUM-FL-6

Develop a nutritionally balanced diet for infants from birth through the first year of life.

Essential Question(s):How does the feeding method of the newborn infant affect the mother’s health?

Why is it essential to teach a pregnant woman the varied aspects of breastfeeding and/or bottle feeding her infant?

Opening: 

Teacher will show Youtube video: Advantages/Disadvantages of Breastfeeding.

Work Sessions 1.Complete any assignments from Tuesday.

2.Infant feeding discussion: Activity C WB handout

3.Pass out the Breastfeeding Persuasive Essay Handout. Topic: Breastfeeding is better for the mother and infant than bottle feeding.

-Bottle feeding is better for the mother and infant than breast feeding.

Students will be provided with needed element rubric and Persuasion Plan Outline.  Worth 100 points.

Closing: Q & A

11-5-15

Topic:Chapter 11 Nutrition through the Lifespan

Curriculum standard(s):

HUM-FL-6

Develop a nutritionally balanced diet for infants from birth through the first year of life.

Essential Question(s):Why is it essential to teach a pregnant woman the varied aspects of breastfeeding and/or bottle feeding her infant?

Opening:

 Students will write two true/false questions from the section “Food for Infants”. Questions will be used as a closer/future bellwork. 

Work Sessions:

 Class discussion Infant Feeding ( store bought food vs. homemade food)

(Work on Breastfeeding Essay)

11-6-15

Topic:Chapter 11 Nutrition through the Lifespan

Curriculum standard(s):

HUM-FL-6

Develop a nutritionally balanced diet for infants from birth through the first year of life.

Essential Question(s):Why is it essential to teach a pregnant woman the varied aspects of breastfeeding and/or bottle feeding her infant?

Opening:

Work Sessions: Homework due today. (Breastfeeding Essay)

Infant feeding lessons

Healthy Pregnancy Diet

The Importance of Cooking to a Safe Internal Temperature and How to Use ...

Food for Nutrition Agenda Week of 10-26-30-2015

TEST-Unit 3 {Chapter 5 & Chapter 6 Tuesday~10-27-15...


10-26-15

Subject: Food, Nutrition and Wellness ( 3rd & 4th block)

Topic: Chapter 6 Kitchen Safety


Curriculum standard(s): 
HUM-FNW-8 Compare the causes and foods at risk for illnesses.
HUM-FNW-7 Analyze food safety and sanitation procedures from production to consumption.



Essential Question(s): What safety prevention practices should be a part of any kitchen?


Opening: Unit 3 Test: Chapter 5 & 6 {Review}
-3 questions (4th block)


Work Sessions:  3rd block

1. Share Foodborne Illness articles
2. Discuss Signs of Safety handout (3rd block)
3..Kitchen Safety handout
4. Chapter 5 /6 handout-Preparing and Serving Food Safely p.19-20

4th block
 1. Discuss Emergency handout
2. DVD-Kitchen Safety- discussion questions
3. Kitchen Safety handout
4. Chapter 5/6 handout-Preparing and Serving Food Safely p. 19-20



Closing: Q & A


10-27-15

Topic: Chapter 6 Kitchen Safety


Curriculum standard(s):
HUM-FNW-8 Compare the causes and foods at risk for illnesses.
HUM-FNW-7 Analyze food safety and sanitation procedures from production to consumption.



Essential Question(s):What safety prevention practices should be a part of any kitchen?


Opening:Teacher will show YouTube clip: NBC Show-Kitchen Fire Safety


Work Sessions:
 1.Students will take Unit 3 Test: Chapter 5 Food Safety & Sanitation- Chapter 6 Kitchen Safety

2. After the test students will work on
- FNW Bellwork-Equipping a Home Kitchen- Develop a list of equipment for first apartment/home.
-Chapter 19 Kitchen Equipment Graphich Organizer-categories and specfic types
-Kitchen Equipment Worksheet 
- Small Electrical Appliance worksheet. {Chapter 19 Kitchen Equipment}



Closing:  NONE

10-28-15


Topic: Chapter 19 Kitchen Equipment


Curriculum standard(s):
Define and demonstrate mixing equipment and cooking and baking tools.
d. Define and demonstrate cookware for the range, oven, and microwave oven. 



Essential Question(s): What are  some effective ways to choose and use kitchen equipment?


Opening:Substitute Agreement


Work Sessions: Substitute Agreement
Chapter 19 Kitchen Equipment- Students will work on:
1. Kitchen Equipment worksheet
2. Small Appliance Worksheet
3.  Students will work on Kitchen Utensil Crosswords handout
4. Chapter 19 handout: The Right Tool for the Job *use the textbook*



Closing:NONE



Differentiation: Daily assignments

10-29-15

Topic: Chapter 19 Kitchen Equipment


Curriculum standard(s):
Define and demonstrate mixing equipment and cooking and baking tools.
d. Define and demonstrate cookware for the range, oven, and microwave oven. 



Essential Question(s): What are  some effective ways to choose and use kitchen equipment?


Opening:
Bellwork- What would you use to measure:

Work Sessions:
1. Whole group will check and discuss ALL Chapter19 kitchen equipment assignments.
2.   Teacher will Kitchen Equipment PowerPoint.    Have students take the Kitchen Tools PowerPoint Quiz. [10 questions]
3. Students will watch DVD: How to measure and complete handout with the video.



Closing: Exit Slip-One thing you learned today.


10-30-15

Topic: Chapter 19 Kitchen Equipment


Curriculum standard(s):
Define and demonstrate mixing equipment and cooking and baking tools.
d. Define and demonstrate cookware for the range, oven, and microwave oven.



Essential Question(s): What are  some effective ways to choose and use kitchen equipment?


Opening: Recipe-Students will read the prompt and answer the student activity.


Work Sessions:
 1. Students will watch DVD: How to measure and complete handout with the video.
2. Reading recipe handouts




Closing: 3-2-1 Kitchen Equipment