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


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