FL Agenda 9-8-15

Tuesday 9-8-15

Food Diary Due....

HUM-FL-3

Design and demonstrate a nutritious diet.

3.1 Define and demonstrate an understanding of the components of a nutritious diet by planning menus for different age groups using Dietary Guidelines for Americans, other sources of consumer dietary guidance including My Plate, and the Exchange

Lists for Meal Planning, and Food Labels.


EQ:

What are the four types of DRIs?

What resources are available to promote wellness across the lifespan?

Work Session

1. Students will complete Snack Inspection, Activity B, WB. Students will make predictions about the nutritional content of four snack foods. Then students are to compare the nutrition facts panel provided to evaluate the accuracy of their predictions and write conclusion.

2.  Web Lesson #1 and #7

Closing

Portion Sizes: Students will read the activity and complete the student activity.

Wednesday 9-9-15

Bellwork

List and Describe the five steps to a proper handwashing.

Work Session:

1. Kitchen and Food Safety Review-

Closing

List one new way you can implement the DGA into your daily life? (sticky note)

Thursday 9-10-15

Bellwork:

Meal Exchange Activity.

Work session:

1. Students will watch DVD: Nutrition ~Eating in Context/Psychology of Eating. Students will complete a 4-2-1 summary of the video.

2. Prep for the Quesadilla Lab ( a nutrient dense mixed food lab)

-Recipe

-Lab Planning Sheet

Friday 9-11-15

Bellwork

Aprons, supplies

Work Session:

Work in the Food Lab: Quesadillas: A nutrient dense mixed food lab.

Students not working in the food lab:

Backtrack through Chapter 4 handout, Activity D WB, students will provide complete answers to questions and statements that will help them recall, interpret, apply and practice chapter concepts.

Closing:

Lab Planning Sheet