TUESDAY 2.2.16

FOOD,NUTRITION  & WELLNESS

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:
  Teacher will show You Tube clip: Exotic Food from around the world. Students will get a visual of different foods from other countries.

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


FOOD FOR LIFE

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:RF (p 61 #12) Salivary Amylase.


Work Sessions:
Factors Affecting Digestion and Absorption
1. Students will watch DVD: What our Body does with food { Metabolism and Absorption) They will complete Video Notes ( My notes and classmate notes worksheet)

2. Students will work on What could be Wrong? Activity B, WB. Students will identify factors that impact digestion and answer questions about factors that could be affecting digestion and absorption in given cases.
3.
Students will work on handout: Digestive Disorders, Activity C, WB- Students will write descriptions of conditions, causes and cures of listed digestive disorders.



Closing: Exit Slip.

FOOD SCIENCE

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:


Work Sessions:
Identify and review the unit vocabulary.
Marketing Strategy
Prototype Formula
Sensory Evaluation
Focus Group Testing
Adulterated Food
Food Quality
Food Engineering
Food Packaging
Nutrition Facts Label
Target Market
Dietary Guidelines for Americans
Food Technology
Marketing Strategy
Olfactory Receptors
Papillae
Prototype Formula
Sensory Evaluation
Supertaster
Taste Blind
Qualitative research
Quantitative research
       
    Teacher  will present Sensory Evaluation of Food PowerPoint as an introduction to this unit.
Explain sensory labs students will be conducting.
. Distribute Vocabulary Terms Wordsplash sheet. Students will unscramble and write the vocabulary words. 


Closing: Students will read “Silent Sodium our Favorite Eats” and complete a 3-2-1  graphic organizer.


Differentiation: none


Specialized Instruction/Modification: 
Assignments will be based on
individual student IEP.



Assessment: Experiments