WEDNESDAY 2.3.16

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: Three test questions. 


Work Sessions1.:Students will watch DVD: The meaning of foods: The Geechee Story & Hawaiin Funeral  *Group discussion*
2. Check and grade Chapter 3 assignments from Monday 2-1-16
3. Teacher will discuss Food and Culture Buffet.
4. Writing Activity: Journal Entry p.36 (Ethnic Food): Students will write about the foods they grew up eating. Think about their family traditions, the way the food is cooked, and the herbs, spices and other seasonings used to flavor the food. 


Closing:



Differentiation:Each student will research a different assignment and create a technology presentation of choice


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:Math Link p. 75 Computing  Snack Calories


Work Sessions:1. Complete any assignments from Tuesday 2-16
Will check for a completion grade.

Food Allergies and Intolerances

2.Teacher will do a mini lesson about the difference between food allergies and Intolerance-students will complete graphic organizer.



Closing: List the first an third step in the digestion process.


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:Students will read and summarize “The Taste Test” article.


Work Sessions:
Students and teacher will perform
 Sensory Lab #1: “Is Seeing Believing?” Distribute Seeing is Believing Activity Worksheet and discuss as a class after completion.
       
Sensory Lab #2: “Can You Taste Without Your Nose?” Distribute Taste Without Your Nose Activity Worksheet and discuss as a class after completion.


Closing: Data Reports