FNW Agenda Week of September 9, 2019

Day 1: Monday	Day 2: Tuesday	Day 3: Wednesday	Day 4: Thursday	Day 5: Friday
Warm Up: List three of six factors that affect our eating choices.	Warm Up: none	Warm Up: Teacher will introduce Chapter 4: Farm and the Marketplace  Activator: Students will name some things they like to eat and list their choices on a white board. Then students will imagine that they are living 100 years ago. The class will discuss which of the foods on the board would not have been available, and how the foods that were available would be different from their modern counterparts Peterson Bros Clip	Warm Up: Peterson Bros Youtube Clip	Warm Up: List and describe the 1st and 3rd step of Farm to the Table. You tube clip-World Hunger (class discussion)
Standard: HUM-FNW-3 Analyze factors that influence food choices and quality of diet. Essential Question: How does the world around you (socio-economic status, religion, environment, etc.) affect your food choices?	Standard:  HUM-FNW-3 Analyze factors that influence food choices and quality of diet. Essential Question: How does the world around you (socio-economic status, religion, environment, etc.) affect your food choices?	Standard:  HUM-FNW-3 Analyze factors that influence food choices and quality of diet. Essential Question: What is the relationship between the food we eat and where it is grown?	Standard:  HUM-FNW-3 Analyze factors that influence food choices and quality of diet. Essential Question: What is the relationship between the food we eat and where it is grown?	Standard: HUM-FNW-3 Analyze factors that influence food choices and quality of diet. Essential Question: What is the relationship between the food we eat and where it is grown?
1. Complete presentations Food and Culture project 2. Check chapter 3 handout	Ethnic Cuisine Buffet	Announce Unit 2 Test (Chapter 3 & 4) Wednesday 9.18.19 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	Direct Instruction Chapter 4.students will take notes with the PowerPoint. Students will take notes with PowerPoint Technology and Food Supply, Food processing, Food Packaging.	1. Direct Instruction: Will complete student notes: Safe food supplies and World Hunger. Teacher will show Youtube clips about World Hunger. 2. Chapter 4 handouts_Being Green/Enriched-Fortified
Creating a 7-step graphic organizer. Farm to the Table	Creating a 7-step graphic organizer. Farm to the Table
Summarizer: Questions/Answers-Whole Group Discussions     Classwork/Handouts   Bellworks/TOTD       Class Activities    Food and Culture Project Unit 2 Test –Chapter 3 and Chapter 4	Summarizer: Questions/Answers-Whole Group Discussions     Classwork/Handouts   Bellworks/TOTDs         Class Activities    Food and Culture Project Unit 2 Test –Chapter 3 and Chapter 4	Summarizer:  Teacher will show Youtube clip: Organic vs. Conventional Food. Students will explain the difference. Questions/Answers-Whole Group Discussion      Classwork/Handouts  Bellworks/TOTDs   Class Activities     Unit 2 Test –Chapter 3 and Chapter 4	Summarizer: Questions/Answers-Whole Group Discussions  Classwork/Handouts      Bellworks/TOTDs      Class Activities     Unit 2 Test –Chapter 3 and Chapter 4	Summarizer: Questions/Answers-Whole Group Discussions        Classwork/Handouts      Bellworks/TOTDs    Class Activities   Unit 2 Test –Chapter 3 and Chapter 4