Week of March 7-14th....

MONDAY

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

Topic:Chapter 5 Food Safety & Sanittion


Curriculum standard(s):HUM-FNW-7 Analyze food safety and sanitation practices from production to consumption.
HUM-FNW-8 Compare the causes and foods at risk for illnesses.


Essential Question(s):How can a food-borne illness be prevented?


Opening: What is the 2nd and 4th step in proper handwashing.


Work Sessions:
1st step: Clean

1. UCDavis food safety video: We are the Microbes…
2. Direct Instruction: students will take notes with teacher’s home food safety powerpoint. pg 7-11
1.: Finish up Clean and Complete Separate quadrants – 4-Steps of Food Safety Watch clip write down one separate rule.

2. Direct Instruction: Student Notes p. 12-14 : Separate


3.. Video: Food Safety: Students will complete Food Safety video questions.

2nd block:
* Handwashing handout-glo-germ activity talk about correct handwasing procedure…before, during and after…
3. ServSafe Worksheets: Personal Cleanliness & Proper Attire Fact Sheet & Activity *Will discuss whole group* (Packet)


Closing:Exit Slips:Food Safety video questions.


Differentiation:


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


Assessment:
Class Work
•Question/Answer during class
•Film Reviews (facts and what they will use)
•Bellwork/TOTDs

Unit 3 TEST: Chapter 5 and Chapter 6
•FBI Animoto Technology Project


FL
Subject:Food for Life (4th block)

Topic:Nutrition Guidelines (Chapter 4)


Curriculum standard(s):
HUM-FL-3
Design and demonstrate a nutritious diet.
3.1 Define and demonstrate an understanding of the components of a nutritious diet by planning menus for different age groups using Dietary Guidelines for Americans, other sources of consumer dietary guidance including My Plate, and the Exchange
Lists for Meal Planning, and Food Label.


Essential Question(s):
What are the four types of DRIs?
What resources are available to promote wellness across the lifespan?

Opening:NONe


Work Sessions: Complete Nutrient Dense Food Lab. (Apple Crisp with Frozen Yogurt)

1. Meal Planning with Exchanges: Teacher will demonstrate how to complete meal exchanges. Students will complete WB pages 84-85 Mia’s Meal Pattern ..Meal Planning with Exchanges.


Closing: Lab Planning Sheet


Differentiation:
Characteristics of a Good Diet Poster 

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


Assessment:
•Dietary Guidelines Poster
Classworks/handouts
Group sessions
Chapter 4 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):How might the improvement of food technology and development be important in the future? (Think of different scenarios, climates, populations, etc)


Opening: Prep Food Products

Work Sessions: Students will present Food Development Product to outside judges.
-commerical/jingle
-coupon/magazine ad


Closing: NONE


Differentiation: Food Products


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


Assessment: 
Whole group discussions
Dialogue and discussion
Daily tasks for the product.

Food/Drink Product