FNL-Monday, November 11, 2013

ESSENTIAL QUESTION: Why is it essential to teach a pregnant woman the varied aspects of breastfeeding and/or bottle feeding her infant? 

Standard: FCS-FNL-3. Students will discuss the proper feeding of newborns by analyzing nutritional requirements and potential deficiencies of mother and child during the first weeks after birth. (a-c)

FCS-FNL-4. Students will develop and analyze a nutritionally balanced diet for infants from birth through the first year of life.

 Chapter 11

Opening Warm-up AND/OR Activator (highlight one): Students will write two true/false questions from the section “Food for Infants”. Questions will be used as a closer/future bellwork.

Work Session:  1. Whole group will discuss Nutrition Lab Worksheet.

Teacher will show Youtube video: Advantages/Disadvantages of Breastfeeding.

2.Students will complete Chapter 11 handout: Breast milk Versus Formula- complete the chart by listing their opinions of the advantages and disadvantages of breast – feeding and bottle-feeding. We will discuss the nutritional, social, and emotional factors related to the decision to breast or bottle feed.

-T eaccher will show CTAE Infant feeding powerpoint.  (Advantages /Disadvantages Breast feeding & Bottle feeding)

 3.Administer the Newborn Nutrition Quiz, grade using Newborn Nutrition Quiz Answer Key.

  4. Infant feeding discussion: Activity C WB handout

5. Complete Chapter 11 Review Learning questions

Closing/Summarizer:

Daily Homework: Pass out the Breastfeeding Persuasive Essay Handout. Topic: Breastfeeding is better for the mother and infant than bottle feeding.

-Bottle feeding is better for the mother and infant than breast feeding.

Students will be provided with needed element rubric and Persuasion Plan Outline.  Worth 100 points.

Due Tuesday, November 12, 2013

FNW Resource....

26 E. Coli Cases in CA, WA and AZ Linked to Salads and Wraps

By News Desk | November 10, 2013

Glass Onion Catering in Richmond, CA, is recalling about 181,620 pounds of ready-to-eat salads and sandwich wraps containing fully-cooked chicken and ham that may be contaminated with E. coli O157:H7.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) began monitoring a cluster of E. coli O157:H7 illnesses on Oct. 29 which has affected at least 26 patients in California, Washington and Arizona. Based on epidemiological information, 15 of them reported consuming pre-packaged salads prior to illness onset and a traceback investigation determined Glass Onion Catering was the supplier of the products implicated in the outbreak.
Products regulated by FSIS bear the establishment number “P-34221” inside the USDA mark of inspection. FSIS products subject to recall include:

• 12 oz. packages of  “delish pan pacific chop salad”
• 13.4 oz. packages of  “delish California style grilled chicken salad”
• 9.9 oz. packages of  “delish uncured applewood smoked ham & cheese wrap”
• 10.5 oz. packages of “delish grilled chicken caesar wrap”
• 10.9 oz. packages of  “delish southwestern chicken wrap”
• 11.5 oz. packages of  “delish greek brand low-calorie grilled chicken wrap”
• 9.9 oz. packages of  “delish white chicken club wrap”
• 11.2 oz. packages of  “delish asian style chicken wrap”
• 13.4 oz. packages of  “atherstone Fine Foods Southwestern Style White Chicken Wrap with Chimichurri Sauce”
• 10.5 oz. packages of  “atherstone Fine Foods Asian Style White Chicken Wrap with Mango Vinaigrette”
• 9.9 oz. packages of  “atherstone Fine Foods Grilled White Chicken Caesar Wrap with Caesar Dressing”
• 10.7 oz. packages of  “super fresh Foods California Grilled Chicken Salad, Low Fat Mendocino Mustard Dressing”
• 10.7 oz. packages of  “Lunch Spot Southwestern Style Chicken Wrap, Chile & Lime  Dressing”
• 9.2 oz. packages of  “super fresh Foods Pan Pacific Chopped Chicken Salad, Ginger Soy Dressing”
• 10.7 oz. plastic containers of “TRADER JOE’S Field Fresh Chopped Salad with Grilled Chicken.”
• 11 oz. plastic containers of “TRADER JOE’S MEXICALI SALAD with Chili Lime Chicken.”

The products were produced between Sept. 23 and Nov. 6, 2013 and shipped to distributions centers intended for retail sale in Arizona, California, Nevada, New Mexico, Oregon, Texas, Utah and Washington. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
E. coli O157:H7 is a potentially deadly bacter

FNW Resource: MyPlate.gov

http://www.choosemyplate.gov/

FNW: Wednesday, November 13, 2013

Standard:

HUM-FNW-4. Evaluate nutritional information in relation to wellness for individuals and families.

Opening Warm-up AND/OR Activator (highlight one): List two things you know about MyPlate.gov

Work Session: 1. MyPlate Exploration Lesson [UEN]

Introduction: (5 Minutes)

Explain to students the outline for the day. Ask them if they have any questions.

MyPlate: (20 Minutes)

Show the PowerPoint on MyPlate. Introduce MyPlate to students. Discuss its benefits and explain how following its guidelines can lead to a lifetime of health.

Mini Lab- Chicken and Ramon Stir Fry: (50 Minutes) Complete Lab Planning Sheet

Turn the rest of class time over to students to work in the lab. Give lab directions and get them to work. Walk around to answer questions and keep an eye on lab behavior. Check the students clean up of lab and make sure everything has been properly completed.

Conclusion: (5 Minutes)

Make sure students have cleaned up their personal work spaces. Check the kitchens for cleanlines