THURSDAY 2.4.16

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: List three of the six factors that influence our food choices.


Work Sessions:Media Center- Students will work on Food and Culture Project.
-Guided questions
-Technology 

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):
How do you recognize the symptoms and effects of a food allergy or intolerance?

Opening:
What is the difference between a food allergy and food intolerance?

Work Sessions:
Teacher Notes: Introduce activity and provide an example (either by your own creation or from a previous student).Give each student  a copy of the Food Allergies and Intolerances Info Poster directions. Review the requirements with the students.
•             Materials Needed for Activity:
•             poster boards
•             markers
•             internet access (to research information) [Ipads]
•             glue sticks/scissors

•             Description of Activity: students will be divided into pairs and assign a food allergy or food intolerance as the subject of their poster. Each poster should include the following items:
a)            title
b)common name of allergy/intolerance
c)physiological reasons for allergy/intolerance occurrence
d)signals of the food allergy/intolerance
e)groups at risk
f)medications/available treatments
g)            food substitute
h)            3+ tips for avoiding the assigned food
i)             3+ tips for cooking methods that assist in the avoidance of the food
j)             pictures
k)            recipes that address the food allergy/ intolerance
l)             3 + references of work cited

**Teacher Note: The Food Allergy and Intolerances List Handout may be a good resource to help students to find information.
..


Closing:Where does 95% of the the digestion occur?

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: Pre-Lab and Procedure


Work Sessions: Sensory Labs
1. Taste Test Panel #B { soft drinks, crackers, chocolate chips}
2. Discuss Experiment 3C-Imitation Apple Pie


Closing:Data Reports