Agenda: Food for Life Week of August 19, 2019

Time	Day 1: Monday	Day 2: Tuesday	Day 3: Wednesday	Day 4: Thursday	Day 5: Friday
10-15 minutes Activator (Warm-Up Prep for Lesson Outcomes; Review or Preview)	Warm Up: Human Services questions	Warm Up: List the six essential nutrients.	Warm Up: List the three primary functions of nutrients and provide two facts.	Warm Up: Students will list and draw what they ate the last 24 hours. Share responses link to #3	Warm Up: What is the difference between caloric and noncaloric nutrient?
15-20 Minutes Extension of Activator (Connect to yesterday’s or today’s learning/collect work/introduce or reference Essential Question or standard; re-teach material in a different way)	Standard: HUM-FL-11 Research careers in foods and nutrition. 11.1 Identify foods and nutrition careers in the government, business, media, educational and healthcare sectors and list the educational requirements for those identified. 11.2 Analyze how studying foods and nutrition can benefit one in the future. Essential Question: What types of career are there in food and nutrition?  Why should I investigate a career in foods and nutrition? How can this type of career benefit the future of society?	Standard: HUM-FL-2 Outline the function of the digestive system and absorption process during the lifespan. 2.1 Describe the structure and function of the digestive system. 2.2 Define bioavailability and describe the nutrient absorption process. 2.3 Define essential nutrient, list the six classes of essential nutrients, and describe the functions they perform in the body and list major food sources in the typical American diet. Essential Question: What are the roles of the essential nutrients?	Standard: HUM-FL-2 Outline the function of the digestive system and absorption process during the lifespan. 2.1 Describe the structure and function of the digestive system. 2.2 Define bioavailability and describe the nutrient absorption process. 2.3 Define essential nutrient, list the six classes of essential nutrients, and describe the functions they perform in the body and list major food sources in the typical American diet. Essential Question: What are the roles of the essential nutrients?	Standard: HUM-FL-2 Outline the function of the digestive system and absorption process during the lifespan. 2.1 Describe the structure and function of the digestive system. 2.2 Define bioavailability and describe the nutrient absorption process. 2.3 Define essential nutrient, list the six classes of essential nutrients, and describe the functions they perform in the body and list major food sources in the typical American diet. Essential Question: What are the roles of the essential nutrients?	Standard: HUM-FL-2 Outline the function of the digestive system and absorption process during the lifespan. 2.1 Describe the structure and function of the digestive system. 2.2 Define bioavailability and describe the nutrient absorption process. 2.3 Define essential nutrient, list the six classes of essential nutrients, and describe the functions they perform in the body and list major food sources in the typical American diet. Essential Question: What are the roles of the essential nutrients?
35-40 Minutes Lesson Activities: Introduce content/skills of the day (Group work, teacher lecture, lab, math problems, writing, assessment, etc.)	1. Present Career Projects. -Students will answer a set a guided question during presentations. 2. Complete FACS DVD handout.	Chapter 3- How Nutrients Become You   Food, Nutrient, and Energy  1. Unpack the Standard  2. Textbook- read pg. 72. The Six Nutrient Groups and The Chemistry of Nutrition  -Complete Case Study p. 72. Chemistry at the lunch table  3. Web Lesson #4 Nutrient Needs	Chapter 3 Nutrients from food to you   1. Discuss the Chemistry of the Lunch Table case study   2.Students will complete:   Web Lesson #4 Nutrient Needs  3. Caloric and Noncaloric Nutrients chart handout 4.Textbook- Review Learning Questions p.87 1-14   *write the questions*	The Energy Value of Food  1.Teacher will review with students the energy value per grams for fats, carbs, and proteins (will also review the energy value of alcohol)   Determining Energy Value, I  Students will use Appendix D to find the number of grams of carbohydrates, fats, proteins in each of the foods listed on the worksheet. Students will calculate the number of calories provided by each of these nutrients and figure the total of number of calories in each food  2. Complete work from Wednesday	1. Determining Energy Value II-handout  The Process of Digestion  2.Student will read a step in the digestion step and write down two facts *sticky notes*  Direct Instruction: Digestive System PPT 3. Students will complete Food Breakdown handout p.68 (Activity A)  4. Digestion WebQuest
Differentiation
10-15 minutes Summarizer/Formative Assessment: Exit strategy, Sum it Up, Check for Understanding, end of class quick assessment, written response, summarizing strategy, ticket out the door, etc.	Summarizer:	Summarizer: •Info-poster Food Allergy/Intolerance  •Chapter 3 Test	Summarizer: •Info-poster Food Allergy/Intolerance  •Chapter 3 Test	Summarizer: •Info-poster Food Allergy/Intolerance  •Chapter 3 Test	Summarizer: Where does 95% of the digestion occur?  •Info-poster Food Allergy/Intolerance  •Chapter 3 Test