Tuesday 2-9-16

Subject: Food, Nutrition and Wellness (1st & 2nd block)

Topic:Chapter 3 Food and Culture
Chapter 4 Food and the Marketplace ( Unit 2) 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: Peterson Brothers Farm Video clip


Work Sessions: 1st  block-
Chapter 4
1.  Students will complete Writing Activity p.48- Write using details. Write a descriptive paragraph about an unfamiliar food.
2. Students will work on Content & Academic vocabulary worksheet p. 30
3. Food Supply Chain: From the Field to your Plate: Students will create a 7-step graphic organizer on construction paper with pictures. p.51



2nd block-Food and Culture Presentation. Students will write down two facts per presentation.


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: Kahoot { Test Review}


Work Sessions:Students will work on Food Allergy/Intolerance Project.


Closing: List one thing that have learned about your food allergy.


Differentiation: Students will work with a partner researching a different food allergy/intolerance.



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: Read procedures and directions for the experiments.


Work Sessions:
Taste Test Panel #B { soft drinks, crackers, chocolate chips}

Closing: Post Questions