Essential Kitchen Tools for Your First Apartment

FNW Agenda Week of March 27, 2017

Standard: Define and demonstrate mixing equipment and cooking and baking tools.

 Essential Question: What are some effective ways to choose and use kitchen equipment?

Monday-

Chapter 19 Kitchen Equipment. Activator- Equipping a Home Kitchen Handout

 Kitchen Equipment & Small Electrical Appliance handouts.

Tuesday-

Whole class will discuss kitchen equipment handouts.(correct name and purpose)

 Chapter 6 The Right tool for Job 79-80

 Kitchen Utensil Crossword

Wednesday-

Teacher will show and discuss all Chapter 19 kitchen equipment assignments.

 DVD- How to Measure. Students will fill out guided questions.

Thursday-
Prep for the lab; -groups -recipes -lab planning sheet 

Complete any assignments from Monday –Thursday.



Friday
Food Lab- Breakfast Menu: -French Toast -Scrambled Eggs -Bacon

 Not in the lab: Chapter 19 assignments.

Food for Life Agenda Week of March 27, 2017

Standard: 

HUM-FL-4 Identify and discuss the requirements of maternal and fetal nutrition during pregnancy. 

Essential Question: 

Why should we study human nutrition needs across the lifespan?

Monday-

Chapter 4 Test-Nutrition Guidelines

Chapter 11 Nutrition through the Lifespan

1. Students will unpack the new standard. Teacher will introduce the new concept.

 2. Student volunteer will read the introductory paragraph.

 3. Students will complete 5-step concept organizer outline the main lifespan steps for the chapter.

4. Activity A WB p.77-Students will list the names and age ranges of each life cycle stage and answer the questions about the life cycle that follow.

Tuesday-

Chapter 11 Nutrition through the Lifespan 1. Complete any assignments from Monday.

 2. Choices & Consequences during Pregnancy Activity.

2. Direct Instruction-Prenatal Issues PowerPoint 1-12 -Pass out Prenatal Issues Study Guide to the students so they may fill in the blanks as I go through the Prenatal Issues PowerPoint Presentation. Illegal Drug use during Pregnancy. Teacher will show website and discuss the various information www. Americanpregnancy.org. YouTube video healthy pregnancy diet

3. Students will participate in vocabulary activity each student will get an index card one with vocab or definition. Find their match and share. - Students will complete word splash for vocabulary words.

Wednesday-

Chapter 11 Nutrition through the Lifespan

1. Prenatal Issues PowerPoint 13-27

Review slides with students. They will fill in the blanks on Prenatal Study Guide. -These slides slow growth of the pregnant woman as well as the fetus.

 2. Nutrition During Pregnancy and Lactation Activity B, WB p.78 Students will complete a fill-in-the blank activity about nutritional needs during pregnancy.

Thursday-

Chapter 11 Nutrition through the Lifespan

Prep for the lab

-recipes

-planning sheet

*Go over MyPlate for Pregnancy &

Breastfeeding assignment.

1. Direct Instruction- Prenatal Issues PowerPoint slides 28-36 Review slides with students –Have them continue to fill in the blanks in their Prenatal Issues Study Guide.

 2. Share the website www.meriter.com with students it gives great descriptions of common problems premature babies may face.

3. Whole group cloze reading Textbook p. 264-265 (Concerns related to teen pregnancy)

Friday-

Chapter 11 Nutrition through the Lifespan

Snack Lab I

-strawberry morning

-granola bar

Students not in the lab will work on will work on alternate assignment.

High-Fructose Corn Syrup: The "Dark Lord" of Nutrition

Food Science Agenda Week of March 27, 2017

Standard:

HUM-FS-11 Investigate the reasons for the use of food additives and food analogs in food preparation and in processed products.

Essential Question:

What are food analogs?

What are food analogs used for in food?

How can a person use food analogs to meet their special dietary needs?

What government agencies ensure the safety of additives in our food supply?

Monday-

Work on Chapter 15  Analogs and Food Substitute Assignment Sheet [due Tuesday 3.28]

Tuesday-

Work on Chapter 15  Analogs and Food Substitute Assignment Sheet [due Tuesday 3.28]

Wednesday-

Sensory Evaluation:

Sugar Substitute Lab activity

Independent Reading:

Sugar Substitute linked to obesity- Summarize reading on an index card. 

Thursday-

Sensory Evaluation:

Fat Replacers in Muffins

Friday-

. Reading- Salt Substitute Health Risks. Summarize on index card

2. Watch  Sugarcoated or Human Experiment

FNW;

Field Trip-Yeah Burger. Forms and money [$15} due Monday 3.20. 

FNW- FBI Animoto Project due Sunday 3.19.17 at 6pm

Submit to: foodologist220@gmail.com

Food Science Agenda week of March 20, 2017

Standard:

HUM-FS-11 Investigate the reasons for the use of food additives and food analogs in food preparation and in processed products.

Essential Question:

What is a food additive?

What are the different food additives available on the market?

Why do processed foods have food additive in them?

Monday: 
1. Common Assessment.

2. Unpack the Standard HUM-FS-11
Write the EQs

3. KP Assignment- Food Processing and Preservation II (due 3.21)

-Info Poster (due 3.23)

Tuesday

Work on Assignment Sheet II and Info-Poster.

Wednesday

Info-Poster due today.

2. Assignment Sheet – Chapter 15 Food Analogs

Thursday

Work on Chapter 15 Assignment Sheet

Friday

Work on Chapter 15 Assignment Sheet

[due Tuesday 3.28]

Food for Life Agenda Week of March 20, 2017

Standard:

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 Labels.

Essential Question:

What are the four types of DRIs?

 What resources are available to promote wellness across the lifespan?

Monday:

Nutrient Dense Food Lab: Students will make Apple Crisp/Frozen Yogurt

2. Handout: Tools for Healthful Eating p.25

Tuesday:

Meal Planning with Exchanges

Teacher will demonstrate how complete meal exchanges after the video clip

. Students will work with the class and complete WB pages 84-85 Mia’s Meal Pattern..Meal planning with exchanges.

Wednesday:


Food Labels and Daily Value

Teacher will show Youtube clip Nutrition Labels 101-What does DV mean? Mini notes

2. Students will complete food labels handout and answer questions related to the %DV.

3. Students will work on Snack Inspection handout, Activity B,WB. (Make predictions about the nutritional content of four snack foods. Then students are to compare the nutrition facts panel provided to evaluate the accuracy of their predictions and write conclusions. 

Thursday: 

1. Backtrack through Chapter 4 handout (test review)

2. Web Lesson #6 FDA and Food Labels/ #1 Health and Nutrition in Our Society

Friday: 

Whole group reading 
Food Diary

Teacher will discuss homework:
Food Diary: For a two day period (one weekday & one weekend) record what you eat and drink from time you wake up until the time you go to bed (24 hours). They will record the date time of the day, and item(s) eaten. Due Monday 3.27.17

2. Complete all assignments from Thursday.


3. Web Lesson #24-Portion Distortion


_______________________________________________

TEST- Chapter 4 Nutrition Guidelines: Monday March 27, 2017

FNW Agenda Week of March 20, 2017

Standard:

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:

What safety prevention practices should be a part of any kitchen?

Why should we study food safety in the kitchen?

Monday:

1. Teacher will introduce Chapter 6 Kitchen Safety..discuss the main idea and EQ

2. Direct Instruction: Teacher will show CTAERN Kitchen Safety PowerPoint. Students will complete notes with the PPT.

-Complete: How to handle kitchen emergencies graphic organizer p. 85

-Chapter 6 Vocabulary (Content & Academic) p. 43.

Tuesday:

1. Discuss the handling kitchen emergencies handout.

2. Whole group reading First Aid appendix { choking, cpr, poisoning}

3.Kitchen Bloopers handout (identify the 20 mistakes)

4. Chapter 6 Kitchen Safety DVD-students will compete guided questions with the video.

-Share responses

Wednesday:

1. Test Review-Kahoot

2. Signs of Safety handout.

3. Sanitation in the kitchen handout Activity B

(10 mistakes)

4. Chapter 5/Chapter 6 Packet

Thursday:

Field Trip:

 Yeah Burger

Students not on the field trip:

1. Complete Chapter 5 & Chapter 6 packet

2. Kitchen Safety Review

3. Food Safety Web Lesson.

Friday:

1. Test-Unit 3 Chapter 5 Food Safety & Sanitation  Chapter 6 Kitchen Safety

2. Kitchen Equipment

3. Small Electrical Appliances

4. Crossword- Safety & Sanitation

FNW-Field Trip

Place: YEAH BURGER

Time: March 23, 2017 [Thursday]  (Lunch)

Payment: $15 (bus)  + Food to eat recommended $20

Food Science Agenda Week of 3.13.2017

HUM-FS-3 Investigate how and why scientific evaluation of foods is conducted

 Essential Question: How are principles of science applied to production, research development, packaging and improvement of the food we eat and buy?

Monday- Concept to Consumer

Concept to Consumer

Lesson VII –Deploy Marketing the product

-Marketing materials

[coupon or ad, commercial]

-Commercial Script due Tuesday

Tuesday

Work on marketing materials (coupon or ad)

Wednesday

Film Product Commercial

Finalize Packaging and marketing materials

Thursday

Film Product Commercial

Finalize Packaging

Prep food for Friday

Friday

Judging Concept to Consumer

Students will present

New food product to the judges.

-Food

-Packaging

Marketing materials

Food for Life Agenda Week of March 13th-17th, 2017

  Standard:  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 Labels.

Essential Question: What are the four types of DRIs?

What resources are available to promote wellness across the lifespan?

Monday:

1. Complete the Promoting the DGA handout.

MyPlate

2.  MyPlate (p.94-98) -Activator:

Catch Nutrition Fever p. 83 -Handout: Personal Plate Activity C

3.. Web Lesson # 5 New Plate, New Guidelines and #6 Fruits and Veggies matter more

Tuesday
Common Assessment

1. Complete any assignments from Monday.

 2. MyPlate Activity- Students will read the prompt and complete the student activity- (students will write lyrics for a rap, song or poem about using my Myplate servings to cut down on fat and calories.

Wednesday

1. Students will share Myplate activity
. 2. Activity p. 96 Empty Calories vs. Nutrient Dense Foods - Students will read the article Empty Calorie foods vs. Nutrient Dense Foods; summarize reading on an index card
. 3. Game (students will be divided in to two teams. each group will send a person to pick a junk food card and supply an nutrient dense food alternative within 1 minute.)

Thursday

Meal Planning with Exchanges

 Teacher will demonstrate how complete meal exchanges after the video clip. Students will work with the class and complete WB pages 84-85 Mia’s Meal Pattern..Meal planning with exchanges.

Friday

Nutrient Dense Food Lab:

Chicken Quesadilla

Apple Crisp w/frozen yogurt

FNW-Field Trip

Place: YEAH BURGER

Time: March 23, 2017 [Thursday]  (Lunch)

Payment: $15 (bus)  + Food to eat recommended $20

Dirty Little Secrets - Kitchen Food Safety

FNW Agenda Week of March 13th-17th, 2017

Standard:

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:

How can a food-borne illness be prevented?


Monday

Students will watch DVD-Germs & Viruses: Complete Film Review while watching film {10 things I learned, 3 things I can apply to my everyday life)

Media Center- Students will work on Food borne Illness Animoto Project

Due Sunday (3-17-17) at 6pm.

Tuesday

Media Center- Students will work on Food borne Illness Animoto Project

 Due Sunday (3-17-17) at 6pm.

Food Safety Quiz

A Not So Safe Supper. Students will read the case study to find the mistakes related to the four steps to food safety and list the mistakes.

Wednesday

Food Inspection Reports Activity- Teacher will show students how to find food inspection reports online and how to navigate a food inspection report for real application. Students will work in groups of two to compare 2 different food inspection questions with guided questions. Students will share results and responses.

Thursday
Social Studies Computer Lab- Students will work on Food borne Illness Animoto Project

Friday

Media Center- Students will work on Food borne Illness Animoto Project: Due Sunday (3-17-17) at 6pm

FNW

Field Trip:

-Yeah Burger

March 23, 2017

Permission slip and $15 due by March 20th. 

ATTENTION ALL ATHLETES & PARENTS!

How do you get an Athletic Scholarship? What does it take to be a college athlete today? When does the recruiting process start? Do smaller colleges have money for athletes?

Learn the answers to ALL these questions and more this Wednesday, March 1st at 7:30 p.m. when South Cobb High School hosts a powerful program called “Guiding the College-Bound Athlete”.

This FREE seminar is a MUST for ALL athletes in grades 8-12 who want to play sports in college, and their parents.

Again the date is:

Tomorrow, Wednesday, March 1 at 7:30 p.m.

in the South Cobb High School Theatre.