Contact Information
https://web.cobbk12.org/southcobb
Sunday, February 23, 2020
FL Agenda Week of February 24, 2020
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Day 1: Monday
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Day 2: Tuesday
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Day 3: Wednesday
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Day 4: Thursday
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Day 5: Friday
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Warm Up:
Food
Safety Pretest
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Warm Up:
Handwashing
activity:
List
five steps to a proper handwashing.
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Warm Up:
Case Study pg.485
Contaminated Peanut Butter
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Warm Up:
What are the typical symptoms for food poisoning?
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Warm Up:
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Standard:
Essential Question:
How
can a food-borne illness be prevented?
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Standard:
Essential Question:
How
can a food-borne illness be prevented?
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Standard:
Essential Question:
How can a food-borne
illness be prevented?
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Standard:
Essential Question:
How can a
food-borne illness be prevented?
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Standard:
Essential Question:
How can a
food-borne illness be prevented?
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Chapter 20 Keeping
Food Safe
Food Safety Pretest
1. Terms to know p. 469
2. Review Learning questions p. 487
1-12 *write the questions*
-Critical Thinking #14 (Draw Conclusions)
3. Chapter 20 Packet. (143-144,
146,147-148, )
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Chapter 20 Keeping Food Safe
1.
Complete assignments from Monday. Due today
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1. Chapter 3 Test How
Nutrients become you.
Chapter 20 Keeping
Food Safe
2. America’s Most Unwanted questions and
Poster.
3.. Web Lessons #25/26
.
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Chapter 20 Keeping
Food Safe
1. Test Review-Kahoot
2.
Video: Food Safety: Students will complete Food Safety video questions.
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TEST: Chapter 20
Keeping Food Safe
2.
Unpack the standard-HUM-FL-3
3. Lifestyle Assessment.
4. Students will work on Terms to know p. 91
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Summarizer:
Chapter
20 Test
Bellworks/TOTDs
Class work
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Summarizer:
Chapter
20 Test
Bellworks/TOTDs
Class work
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Summarizer:
Chapter 20 Test
Bellworks/TOTDs Class work
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Summarizer:
Chapter 20 Test
Bellworks/TOTDs Class work
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Summarizer:
Chapter 20 Test
Bellworks/TOTDs Class work
Characteristics of a Nutritious Diet Poster
Classwork/Homework Bellwork(s) Q&A sessions
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FNW Agenda Week of 2.24.2020
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Day 1: Monday
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Day 2: Tuesday
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Day 3: Wednesday
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Day 4: Thursday
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Day 5: Friday
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Warm Up:
Sanford and Son: Visit Japanese home
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Warm Up:
List
three of six factors that affect our eating choices.
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Warm Up:
Kids try…
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Warm Up:
Peterson Bros
Youtube Clip
Teacher will show
Youtube clip: Organic vs. Conventional Food. Students will explain the
difference.
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Warm Up:
List and describe the 1st and 3rd step of Farm to the Table.)
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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?
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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:
How
does the world around you (socio-economic status, religion, environment,
etc.) affect your food choices?
What is
the relationship between the food we eat and where it is grown?
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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?
What is the relationship between the food we eat
and where it is grown?
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Students present Food & Culture Project
Chapter 4 Food & the
Marketplace
1. Students will complete Writing Activity p.48- Write using details.
Write a descriptive paragraph about an unfamiliar food.
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Students will work on Content & Academic
vocabulary worksheet p. 30
Food Supply Chain: From the Field to your
Plate: Students will create a 7-step graphic organizer on construction paper with pictures. p.51
{Due
Wednesday}
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Complete Chapter4 assignments from Tuesday 2.25.2020
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.
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Chapter 4: Food and the
Marketplace
1. Direct
Instruction: Will complete student notes: Safe food supplies and World Hunger.
Teacher will show YouTube clips about World
Hunger.
2. Web Lessons:
-Genetically Engineered Fods
-Organic Foods
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Complete Web Lessons
Chapter
3 and 4 handouts (Test Prep)
Unit 2 Test: Tuesday 3.3.2020
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Creating
a 7-step graphic organizer. Farm to the Table.
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Creating
a 7-step graphic organizer. Farm to the Table.
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Summarizer:
Questions/Answers-Whole Group Discussion
Classwork/Handouts Bellworks/TOTDs Class Activities
Unit 2
Test –Chapter 3 and Chapter 4 Food and Culture Project
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Summarizer:
Questions/Answers-Whole Group Discussion Classwork/Handouts
Bellworks/TOTDs Class Activities
Unit 2 Test –Chapter 3 and Chapter 4 Food and Culture Project
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Summarizer:
Questions/Answers-Whole Group Discussion Classwork/Handouts
Bellworks/TOTDs Class Activities
Unit 2 Test –Chapter 3
and Chapter 4 Food and Culture Project
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Summarizer:
Questions/Answers-Whole Group Discussion
Classwork/Handouts Bellworks/TOTDs Class Activities
Unit 2 Test –Chapter 3 and Chapter 4 Food and
Culture Project
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Summarizer:
Questions/Answers-Whole
Group Discussion Classwork/Handouts Bellworks/TOTDs Class Activities
Unit 2 Test –Chapter 3 and Chapter 4 Food
and Culture Project
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Sunday, February 9, 2020
Food for Life Agenda Week of February 10, 2020
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Day 1: Monday
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Day 2: Tuesday
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Day 3: Wednesday
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Day 4: Thursday
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Day 5: Friday
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Warm Up:
List
the five steps of the digestive system.
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Warm Up:
Two test questions (TBD)
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Warm Up:
Write down two things you remember about the
digestion system.
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Warm Up:
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Warm Up:
Two test questions (TBD
Answer the EQ.
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Standard: :HUM-FL-2 Outline the function of the digestive system and
absorption process during the lifespan.
Essential
Question:
How do you recognize the symptoms and effects
of a food allergy or intolerance?
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Standard: :HUM-FL-2 Outline the function of the digestive system and
absorption process during the lifespan.
Essential
Question:
How do you recognize the symptoms and effects
of a food allergy or intolerance?
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Standard: :HUM-FL-2 Outline the function of the digestive system and
absorption process during the lifespan.
Essential
Question:
How do you recognize the symptoms and effects of a food
allergy or intolerance?
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Standard:
HUM-FL-2 Outline the function of the digestive
system and absorption process during the lifespan.
Essential
Question:
How do you recognize the symptoms and effects of a food
allergy or intolerance?
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Standard:
HUM-FL-2 Outline the function of the digestive
system and absorption process during the lifespan.
Essential
Question:
How do you recognize the symptoms and effects
of a food allergy or intolerance?
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Teacher will discuss project.
Students will work on Food Allergy/Intolerance
Project.
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Students will work on Food Allergy/Intolerance
Project. Presentations start Thursday 2.13.2020
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Students will work on Food Allergy/Intolerance
Project. Presentations start Thursday 2.13.2020
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Present
Food Allergy/Intolerance Projects
-write
3 facts per presentation
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Present
Food Allergy/Intolerance Projects
-write
3 facts per presentation
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Students will work with a partner researching a
different food allergy/intolerance.
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Students will work with a partner researching a
different food allergy/intolerance.
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Students will work with a partner researching a
different food allergy/intolerance.
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Summarizer:
•Info-poster Food Allergy/Intolerance
•Chapter 3 Test
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Summarizer:
•Info-poster Food Allergy/Intolerance
•Chapter 3 Test
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Summarizer:
•Info-poster Food Allergy/Intolerance
•Chapter 3 Test
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Summarizer:
•Info-poster Food Allergy/Intolerance
•Chapter 3 Test
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Summarizer:
•Info-poster Food Allergy/Intolerance
•Chapter 3 Test
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FNW Agenda Week of February 10, 2020
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Day 1: Monday
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Day 2: Tuesday
|
Day 3: Wednesday
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Day 4: Thursday
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Day 5: Friday
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Warm Up:
YouTube Clip:
Eating rats in Africa
{Q & A}
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Warm Up:
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Warm Up:
Kids try…
Sanford and Son: Visit Japanese home
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Warm Up:
Peterson Bros
Youtube Clip
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Warm Up:
|
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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:
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?
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:
How does the world around you (socio-economic
status, religion, environment, etc.) affect your food choices?
What is the relationship between the food we eat
and where it is grown?
|
|
Students present Food
& Culture Project
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Ethnic Cuisine Buffet
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Students present Food &
Culture Project
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Chapter 4 Food & the Marketplace
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
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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.
|
|
Creating
a 7-step graphic organizer. Farm to the Table.
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Creating
a 7-step graphic organizer. Farm to the Table.
|
|||
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Summarizer:
Questions/Answers-Whole Group Discussion
Classwork/Handouts Bellworks/TOTDs Class Activities
Unit 2
Test –Chapter 3 and Chapter 4 Food and Culture Project
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Summarizer:
Questions/Answers-Whole Group Discussion Classwork/Handouts
Bellworks/TOTDs Class Activities
Unit 2 Test –Chapter 3 and Chapter 4 Food and Culture Project
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Summarizer:
Questions/Answers-Whole Group Discussion Classwork/Handouts
Bellworks/TOTDs Class Activities
Unit 2 Test –Chapter 3
and Chapter 4 Food and Culture Project
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Summarizer:
Questions/Answers-Whole Group Discussion
Classwork/Handouts Bellworks/TOTDs Class Activities
Unit 2 Test –Chapter 3 and Chapter 4 Food and
Culture Project
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Summarizer:
Questions/Answers-Whole
Group Discussion Classwork/Handouts Bellworks/TOTDs Class Activities
Unit 2 Test –Chapter 3 and Chapter 4 Food
and Culture Project
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Name: _________________ Block: _____ Date: ___________ Food Allergies and Food Intolerances Info-Poster Directions: Research th...
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Due: Tuesday, September 23, 2014 30% of final grade Food Allergies and Food Intolerances Info-Poster Directions: Research the a...
