Healthy Pregnancy Diet

The Importance of Cooking to a Safe Internal Temperature and How to Use ...

Food for Nutrition Agenda Week of 10-26-30-2015

TEST-Unit 3 {Chapter 5 & Chapter 6 Tuesday~10-27-15...


10-26-15

Subject: Food, Nutrition and Wellness ( 3rd & 4th block)

Topic: Chapter 6 Kitchen Safety


Curriculum standard(s): 
HUM-FNW-8 Compare the causes and foods at risk for illnesses.
HUM-FNW-7 Analyze food safety and sanitation procedures from production to consumption.



Essential Question(s): What safety prevention practices should be a part of any kitchen?


Opening: Unit 3 Test: Chapter 5 & 6 {Review}
-3 questions (4th block)


Work Sessions:  3rd block

1. Share Foodborne Illness articles
2. Discuss Signs of Safety handout (3rd block)
3..Kitchen Safety handout
4. Chapter 5 /6 handout-Preparing and Serving Food Safely p.19-20

4th block
 1. Discuss Emergency handout
2. DVD-Kitchen Safety- discussion questions
3. Kitchen Safety handout
4. Chapter 5/6 handout-Preparing and Serving Food Safely p. 19-20



Closing: Q & A


10-27-15

Topic: Chapter 6 Kitchen Safety


Curriculum standard(s):
HUM-FNW-8 Compare the causes and foods at risk for illnesses.
HUM-FNW-7 Analyze food safety and sanitation procedures from production to consumption.



Essential Question(s):What safety prevention practices should be a part of any kitchen?


Opening:Teacher will show YouTube clip: NBC Show-Kitchen Fire Safety


Work Sessions:
 1.Students will take Unit 3 Test: Chapter 5 Food Safety & Sanitation- Chapter 6 Kitchen Safety

2. After the test students will work on
- FNW Bellwork-Equipping a Home Kitchen- Develop a list of equipment for first apartment/home.
-Chapter 19 Kitchen Equipment Graphich Organizer-categories and specfic types
-Kitchen Equipment Worksheet 
- Small Electrical Appliance worksheet. {Chapter 19 Kitchen Equipment}



Closing:  NONE

10-28-15


Topic: Chapter 19 Kitchen Equipment


Curriculum standard(s):
Define and demonstrate mixing equipment and cooking and baking tools.
d. Define and demonstrate cookware for the range, oven, and microwave oven. 



Essential Question(s): What are  some effective ways to choose and use kitchen equipment?


Opening:Substitute Agreement


Work Sessions: Substitute Agreement
Chapter 19 Kitchen Equipment- Students will work on:
1. Kitchen Equipment worksheet
2. Small Appliance Worksheet
3.  Students will work on Kitchen Utensil Crosswords handout
4. Chapter 19 handout: The Right Tool for the Job *use the textbook*



Closing:NONE



Differentiation: Daily assignments

10-29-15

Topic: Chapter 19 Kitchen Equipment


Curriculum standard(s):
Define and demonstrate mixing equipment and cooking and baking tools.
d. Define and demonstrate cookware for the range, oven, and microwave oven. 



Essential Question(s): What are  some effective ways to choose and use kitchen equipment?


Opening:
Bellwork- What would you use to measure:

Work Sessions:
1. Whole group will check and discuss ALL Chapter19 kitchen equipment assignments.
2.   Teacher will Kitchen Equipment PowerPoint.    Have students take the Kitchen Tools PowerPoint Quiz. [10 questions]
3. Students will watch DVD: How to measure and complete handout with the video.



Closing: Exit Slip-One thing you learned today.


10-30-15

Topic: Chapter 19 Kitchen Equipment


Curriculum standard(s):
Define and demonstrate mixing equipment and cooking and baking tools.
d. Define and demonstrate cookware for the range, oven, and microwave oven.



Essential Question(s): What are  some effective ways to choose and use kitchen equipment?


Opening: Recipe-Students will read the prompt and answer the student activity.


Work Sessions:
 1. Students will watch DVD: How to measure and complete handout with the video.
2. Reading recipe handouts




Closing: 3-2-1 Kitchen Equipment

Food for Life Week of October 26-30-2015

10-26-15

Subject:Food for Life (1st & 2nd block)

Topic:Chapter 11 Nutrition through the Lifespan


Curriculum standard(s):

HUM-FL-4

Identify and discuss the requirements of maternal and fetal nutrition during pregnancy.

Essential Question(s):What are the changes throughout pregnancy for the mother and developing fetus and what are the recommended nutritional requirements?


Opening:Teacher will show YouTube clip: Pregnancy Tips - 1st Trimester Cooking & Nutrition



Work Sessions: 1.Prenatal Issues PowerPoint slides 13-27

• Review slides with students.
  • Have them continue to fill in the blanks in their Prenatal Issues Study Guide.
• These slides show growth of the pregnant woman as well as the fetus. Real-life comparisons are used for length and width of the embryo and fetus.
  • As a lead-in to these slides, the teacher could pass out the everyday comparison items from the Prenatal Issues PowerPoint and have students separate them into months 1-9. While students will be able to easily sort smallest to largest, manipulating these items will help them get a sense of just how tiny the embryo is and what it will develop into by the 9^th month.

2. Students will complete Case Study: A Healthy Pregnancy p. 261

.

3. .  Students will prepare a first word using the word “Drug” as it relates to taking any drugs during pregnancy.

Closing:List one thing that surprised you about prenatal care.

10-27-15

Curriculum standard(s):

HUM-FL-4

Identify and discuss the requirements of maternal and fetal nutrition during pregnancy.

Essential Question(s): What are the changes throughout pregnancy for the mother and developing fetus and what are the recommended nutritional requirements?


Opening:


Work Sessions: 

. Prenatal Issues PowerPoint slides 28-33

• Review slides with students.
• Have them continue to fill in the blanks in their Prenatal Issues Study Guide.
•  

2. Prenatal Issues PowerPoint slides 34-36

• Review slides with students
• Have them continue to fill in the blanks in their study guides
• Share the website http://www.meriter.com/content/?cm_id=516 with students. It gives great descriptions of common problems premature babies may face.
• Students should understand the dangers of teen pregnancy, not just the social stigma and extreme life changes that are associated with it.  Whole group: cloze reading Textbook-p.264-265: Concerns related to Teen Pregnancy.

3. Students will work on second set of Chapter 11 Vocabulary (prenatal issues)

Closing:Exit Slips

10-28-15

Topic:Chapter 11 Nutrition through the Lifespan

Curriculum standard(s): 

HUM-FL-4

Identify and discuss the requirements of maternal and fetal nutrition during pregnancy.

Essential Question(s):What are the changes throughout pregnancy for the mother and developing fetus and what are the recommended nutritional requirements?

Opening: Substitute Agreement

Work Sessions:

1. Students will work on Chapter 11 Review Questions p. 1-14 , Critical thinking #16 *write the questions*

2.Students will work on Chapter 11 crossword puzzle. Use textbook to locate the answers

-Backtrack through Chapter 20 -Keeping Food Safe

-Web Lesson(s) #36 Meal Planning

Closing:NONE

10-29-15

Topic:Chapter 11 Nutrition through the Lifespan

Curriculum standard(s): 

HUM-FL-5

Investigate the proper feeding of newborns by analyzing nutritional requirements and potential deficiencies of mother and child during the first weeks after birth.

 

Essential Question(s):: Why is it essential to teach a pregnant woman the varied aspects of breastfeeding and/or bottle feeding her infant?

Opening: Prepare a healthy quick snack for an expectant woman. (Trail Mix & Fruit Smoothie)

Work Sessions:

1.Students will take open notes pre-natal issues quiz.

2 Whole group will discuss new standard and expectations. Introduce new section p. 266-267.

3  Teacher will show CTAERN ppt. Newborn Nutrition Powerpoint…Whole class will take notes and discuss

4. Discuss the varied methods of feeding infants and the methods advantages and disadvantages for the infant and the mother. Show the Newborn Feeding PowerPoint.

Students will take notes.

 

5. Feeding an Infant, Activity C, WB. Students will complete statements about feeding schedules for infants. They will also

rank a list of foods in the order they are introduced to an infant’s diet. Finally, students will complete sentences about tips for feeding infants.

Closing:

List one new  thing you learned about Newborn Feeding.

10-30-15

Topic: Chapter 11 Nutrition through the Lifespan

Curriculum standard(s):

HUM-FL-5

Investigate the proper feeding of newborns by analyzing nutritional requirements and potential deficiencies of mother and child during the first weeks after birth.

Essential Question(s): : Why is it essential to teach a pregnant woman the varied aspects of breastfeeding and/or bottle feeding her infant?

Opening:Ask students to write how they plan to feed their infants if they plan to have children in the future.  Ask them to write why they have chosen this method of infant feeding.

Work Sessions:  

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

Pass around class and discuss how the equipment is designed to meet the infant’s or mother’s needs. Set up varied types of infant formula. 

Discuss the reason for varied types of infant formula. Allow students to taste the varied kinds of formula.

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.

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

Closing:Have students complete the Newborn Nutrition Lab Worksheet.

FNW: Unit 3 Test- Changed to Tuesday-October 27, 2015

Start at the Store: Prevent Foodborne Illness (Consumer Update)