Subject:Food, Nutrition & Wellness ( FNW) {1st & 2nd block}
Topic: Chapter 3 Food and Culture
Curriculum standard(s):
HUM-FNW-3
Analyze factors that influence food choices and quality of diet.
Essential Question(s)::How does the world around you (socio-economic status, religion, environment, etc.) affect your food choices?
Opening: Substitute Agreement
Work Sessions: 1. Students will Re-sign and date Sub Agreement
1. Chapter 3 Handout
2. Remediation-Chapter 3 Content and Academic Vocabulary- Identify vocab words and use in a sentence.
3. Career packet- Work Ethics-It's Party Time p.1-7
Closing: None
Differentiation:None
Specialized Instruction/Modification:
Assignments will be based on
individual student IEP.
Assessment:
Questions/Answers-Whole Group Discussions
Classwork/Handouts Bellworks/TOTDs
Class Activities Food And Culture Project
Unit 2 Test –Chapter 3 and Chapter 4
FOOD FOR LIFE
Subject:Food for Life (4th block)
Topic: Chapter 3 How Nutrients Become You
Curriculum standard(s)::HUM-FL-2 Outline the function of the digestive system and absorption process during the lifespan.
Essential Question(s):What are the roles of the essential nutrients?
Opening:Substitute Agreement
Work Sessions: Substitute
Students will watch a DVD.
Closing: NONE
Differentiation: NONE
Specialized Instruction/Modification:Assignments will be based on
individual student IEP.
Assessment:•Info-poster Food Allergy/Intolerance
•Chapter 3 Test
FOOD SCIENCE
Subject:Food Science (3rd block)
Topic:Food Evaluation
Curriculum standard(s):
HUM-FS-3
Investigate how and why scientific evaluation of foods is conducted.
Essential Question(s):Why is it important to understand the relationship between food and its appearance, smell, touch (mouthfeel) and taste?
How do sensory evaluation panels test food products?
Opening:Substitute Agreement
Work Sessions: Students will watch a DVD. (The Butler or SuperSize Me)
Closing:NONE
Differentiation:none
Specialized Instruction/Modification:
Assignments will be based on
individual student IEP.
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