Advanced Nutrition and Wellness

4th 9 Weeks

Week 10 3/12 - 3/16

Monday 3/12

Objectives:

Compare and contrast the overal taste, texture, and appearance of sugar cookies made with various types of artificial sweeteners.
Review basic measuring techniques.
Cooperate with group members.
Demonstrate proper safety and sanitation techniques.
Accurately read a recipe.

Schedule + Assignments:

Artificial Sweeteners Lab + Exit Slip

Tuesday 3/13

Objectives:

Wrap up carbohydrates
Define key terms related to fats

Schedule + Assignments:

Study + Carbohydrate Test (30 minutes) On Paper
Lipids + Proteins Vocabulary - Chapter 7 (remaining time) On Google Classroom

Wednesday 3/14

Objectives:

Compare and contrast the taste, texture, and appearance of cookies prepared with different types of fats.
Analyze the amount of calories in cookies prepared with different types of fats.

Schedule + Assignments:

Types of Fats in Cookies Lab + Evaluation

Thursday 3/15

Objectives:

Explain protein, its structure, and its types.
Identify the role of protein in a healthful diet.
Explain lipids, their structure, and their types.
Summarize the role of cholesterol in a healthful diet.

Schedule + Assignments:

Talk about Lab (5 minutes)
The Lipid Family Study Guide + Go-Over (45 minutes)

Friday 3/16

Objectives:

Create fun and creative recipes using leftover ingredients
Cooperate as a group
Demonstrate proper safety and sanitation techniques.
Apply effective teamwork and communication.

Schedule + Assignments:

Leftovers Lab - must use a type of fat

Week 11 3/19 - 3/23

Monday 3/19

Objectives:

Explain protein, its structure, and its types.
Identify the role of protein in a healthful diet.
Explain lipids, their structure, and their types.
Summarize the role of cholesterol in a healthful diet.

Schedule + Assignments:

“A Case for Butter” (25 Minutes)
The Lipid Family Study Guide + Go-Over (remaining time)

Tuesday 3/20

Objectives:

Prepare a dish using various types of fat.
Cooperate as a group
Demonstrate proper safety and sanitation techniques, especially those rules concerning raw meat protein.
Apply effective teamwork and communication.

Schedule + Assignments:

Pork Chops with Sage Butter Sauce Lab (40 minutes)
Pork Chops Exit Slip (remaining time) Google Classroom

Wednesday 3/21

Objectives:

Use nutrition labels to make judgments about foods concerning the fat content, vitamins and minerals, protein, and other benefits/drawbacks.

Schedule + Assignments:

Nutrition Label Activity/Nutrition Labels

Thursday 3/22

Objectives:

Explain protein, its structure, and its types.
Identify the role of protein in a healthful diet.
Explain lipids, their structure, and their types.
Summarize the role of cholesterol in a healthful diet.
Follow a recipe to create a quick and healthy protein-packed snack.

Schedule + Assignments:

Protein Bites Part 1 (20 minutes)
Protein Study Guide Around the Room+ Go-Over (15 minutes)
Protein Bites Part 2 (remaining time)

Friday 3/23

Objectives:

Prepare kitchens for Spring Break.

Schedule + Assignments:

Spring Break Cleaning Task (25 minutes)
Chopped! (remaining time)

Week 12 4/2 - 4/6

Monday 4/2 - No School PD Day

Tuesday 4/3

Objectives:

Evaluate plant sources of protein on health benefits, taste, and appearance.
Compare and contrast plant based proteins to animal based proteins.
Prepare a dish using various types of proteins.
Cooperate as a group.
Demonstrate proper safety and sanitation techniques.
Apply effective teamwork and communication.

Schedule + Assignments:

Alternative Sources of Protein Lab
Alternative Sources of Protein Exit Slip (remaining time)

Wednesday 4/4

Objectives:

Wrap up proteins + lipids

Schedule + Assignments:

Bellringer: How much protein was in each protein bite?
- Hints: You made 12 total bites.
  - 5g of protein in 1/2 c oatmeal
  - 3g protein in 2 T flax seed
  - 7g protein in 2 T peanut butter
    - How many 1/2 cups of oatmeal did you use? (____x 5g) = answer 1
    - How many T of flax seed did you use? (____/2 x 3g) = answer 2
    - How many T of peanut butter did you use (round to nearest whole #)? (___/2 x 7g) = answer 3
      - Add up all answers and then divide by 12.
Alternative Sources of Protein Exit Slip (25 minutes)
Go Over Protein + Lipid Test Review (remaining time)

Thursday 4/5

Objectives:

Wrap up proteins + lipids.
Create a dating profile for an incomplete protein seeking to be completed.

Schedule + Assignments:

Incomplete Proteins: Single + Ready to Mingle

Friday 4/6

Objectives:

Wrap up proteins + lipids.
Create a dating profile for an incomplete protein seeking to be completed.

Schedule + Assignments:

Study + Protein/Lipid Test (30 minutes)
Finish Incomplete Proteins: Single + Ready to Mingle (remaining time)

Week 13 4/9 - 4/13

Monday 4/9

Objectives:

Use the movie Food, Inc. to illuminate how the factory model of food production has become dominant.
Use the movie Food, Inc. to illuminate impacts on the health of consumers, farmers, farm laborers, farm animals and the environment.
Learn about innovations and alternatives to the current factory model of food production that can benefit the health of consumers, farmers, farm laborers, farm animals and the environment.

Schedule + Assignments:

Food, Inc. Day #1 + Questions

Tuesday 4/10

Objectives:

Use the movie Food, Inc. to illuminate how the factory model of food production has become dominant.
Use the movie Food, Inc. to illuminate impacts on the health of consumers, farmers, farm laborers, farm animals and the environment.
Learn about innovations and alternatives to the current factory model of food production that can benefit the health of consumers, farmers, farm laborers, farm animals and the environment.

Schedule + Assignments:

Food, Inc. Day #2 + Questions

Wednesday 4/11

Objectives:

Identify regions of the USA.
Match common foods to their region of origin.
Create a menu that accurately reflects the cuisine of a specific region.
Present a food truck business that explains details of a specific region’s cuisine and culture.
Identify each state on a US map and which region it belongs to.
Discuss various types of food venues.

Schedule + Assignments:

Blank Map (25 minutes) - Region Key
Types of Food Venues PP (15 minutes)
Introduce Food Truck Project + Worktime - Food Truck Template (remaining time)

Thursday 4/12

Objectives:

Identify regions of the USA.
Match common foods to their region of origin.
Create a menu that accurately reflects the cuisine of a specific region.
Present a food truck business that explains details of a specific region’s cuisine and culture.

Schedule + Assignments:

Food, Inc. Day #3 + Questions

Friday 4/13

Objectives:

Identify regions of the USA.
Match common foods to their region of origin.
Create a menu that accurately reflects the cuisine of a specific region.
Present a food truck business that explains details of a specific region’s cuisine and culture.

Schedule + Assignments:

Regional Food Truck Project + Worktime

Week 14 4/16 - 4/20

Monday 4/16

Objectives:

Identify regions of the USA.
Match common foods to their region of origin.
Create a menu that accurately reflects the cuisine of a specific region.
Present a food truck business that explains details of a specific region’s cuisine and culture.

Schedule + Assignments:

Go over Food Inc Questions (15 minutes)
Regional Foods Food Truck Project + Worktime (remaining time)

Tuesday 4/17

Objectives:

Identify regions of the USA.
Match common foods to their region of origin.
Create a menu that accurately reflects the cuisine of a specific region.
Present a food truck business that explains details of a specific region’s cuisine and culture.

Schedule + Assignments:

Regional Food Truck Project + Worktime

Wednesday 4/18

Objectives:

Identify regions of the USA.
Match common foods to their region of origin.
Create a menu that accurately reflects the cuisine of a specific region.
Present a food truck business that explains details of a specific region’s cuisine and culture.

Schedule + Assignments:

Regional Foods Food Truck Project + Worktime

Thursday 4/19

Objectives:

Identify regions of the USA.
Match common foods to their region of origin.
Create a menu that accurately reflects the cuisine of a specific region.
Present a food truck business that explains details of a specific region’s cuisine and culture.

Schedule + Assignments:

Regional Foods Food Truck Project + Worktime

Friday 4/20

Objectives:

Identify regions of the USA.
Match common foods to their region of origin.
Create a menu that accurately reflects the cuisine of a specific region.
Present a food truck business that explains details of a specific region’s cuisine and culture.

Schedule + Assignments:

Regional Foods Food Truck Project + Worktime + Grocery Orders + Lab Plans

Week 15 4/23 - 4/27

Monday 4/23

Objectives:

Identify regions of the USA.
Match common foods to their region of origin.
Create a menu that accurately reflects the cuisine of a specific region.
Present a food truck business that explains details of a specific region’s cuisine and culture.

Schedule + Assignments:

Regional Foods Project Work Day + Grocery Orders + Lab Plans

Tuesday 4/24 - Mrs. Baker @ conference

Objectives:

Identify regions of the USA.
Match common foods to their region of origin.
Create a menu that accurately reflects the cuisine of a specific region.
Present a food truck business that explains details of a specific region’s cuisine and culture.

Schedule + Assignments:

Regional Foods Food Truck Project + Worktime

Wednesday 4/25

Objectives:

Identify regions of the USA.
Match common foods to their region of origin.
Create a menu that accurately reflects the cuisine of a specific region.
Present a food truck business that explains details of a specific region’s cuisine and culture.

Schedule + Assignments:

Regional Foods Cook Day #1

Thursday 4/26

Objectives:

Identify regions of the USA.
Match common foods to their region of origin.
Create a menu that accurately reflects the cuisine of a specific region.
Present a food truck business that explains details of a specific region’s cuisine and culture.

Schedule + Assignments:

Regional Foods Cook Day #2

Friday 4/27

Objectives:

Identify regions of the USA.
Match common foods to their region of origin.
Create a menu that accurately reflects the cuisine of a specific region.
Present a food truck business that explains details of a specific region’s cuisine and culture.

Schedule + Assignments:

Regional Foods Project Presentation Day

Week 16 4/30 - 5/4

Monday 4/30

Objectives:

Wrap up regional foods
Identify regions of the USA.
Match common foods to their region of origin.
Create a menu that accurately reflects the cuisine of a specific region.
Present a food truck business that explains details of a specific region’s cuisine and culture.

Schedule + Assignments:

Finish Presentations (20 minutes)
Regional Foods Study Time (25 minutes) Quizlet, Quizizz Join Code: 310525 ( time)

Tuesday 5/1

Objectives:

Wrap up regional foods
Identify regions of the USA.
Match common foods to their region of origin.
Describe common foods and cultures from regions around the world.

Schedule + Assignments:

Regional Foods Quiz (10 minutes) On Google Classroom
World Foods Study Guide (remaining time)

Wednesday 5/2

Objectives:

Discuss common meals and food staples in countries around the world.
Fill in a blank map of the world.
Identify the major regions around the world.
Create a screencastify that summarizes the climate, geography, food dishes, tourist attractions, famous people, major cities, countries, agricultural products, and staple foods of your region.

Schedule + Assignments:

What the World Eats + Breakfast Video + School Lunches (10 minutes)
World Map (15 Minutes) Key
Introduce World Foods Project + Worktime (remaining time) ScreenCastify Example/Explanation Download Screencastify

Thursday 5/3

Objectives:

Create a screencastify that summarizes the climate, geography, food dishes, tourist attractions, famous people, major cities, countries, agricultural products, and staple foods of your region.
Identify the major regions around the world.

Schedule + Assignments:

World Foods Project + Worktime + World Foods Study Guide

Friday 5/4

Objectives:

Create a screencastify that summarizes the climate, geography, food dishes, tourist attractions, famous people, major cities, countries, agricultural products, and staple foods of your region.
Identify the major regions around the world.

Schedule + Assignments:

World Foods Project

Week 17 5/7 - 5/11

Monday 5/7

Objectives:

Create a screencastify that summarizes the climate, geography, food dishes, tourist attractions, famous people, major cities, countries, agricultural products, and staple foods of your region.
Identify the major regions around the world.

Schedule + Assignments:

World Foods Project

Tuesday 5/8

Objectives:

Discuss the causes, treatment, and symptoms of anorexia, bulimia, and binge-eating.

Schedule + Assignments:

Eating Disorders Graphic Organizer (45 minutes)

Wednesday 5/9

Objectives:

Create a screencastify that summarizes the climate, geography, food dishes, tourist attractions, famous people, major cities, countries, agricultural products, and staple foods of your region.
Identify the major regions around the world.

Schedule + Assignments:

World Foods Project Due + PP Notes (30 minutes)
Bizarre Foods (remaining time)

Thursday 5/10

Objectives:

Prepare and try foods from around the world.
Identify the major regions around the world.

Schedule + Assignments:

World Foods Lab Day #1

Friday 5/11

Objectives:

Prepare and try foods from around the world.
Identify the major regions around the world.

Schedule + Assignments:

World Foods Lab Day #2 - Reheat + Eat + Clean

Week 18 5/14 - 5/18

Monday 5/14

Objectives:

Demonstrate how to properly set a table.
List ten common etiquette rules during meal times.
Compare and contrast dining etiquette around the world.

Schedule + Assignments:

Etiquette Videos/Place Setting (15 minutes)
Etiquette/Table Setting WS (20 minutes)
Practice setting a table in a informal/formal setting (remaining time)

Tuesday 5/15

Objectives:

Prepare food for people with many different diet restrictions.
Describe gluten-free, dairy free, vegan, sugar free, low cholesterol, and low sodium. Including what they are and how to modify menus for each type of restriction.
Describe various careers in food service.

Schedule + Assignments:

Diet Restrictions Chart + Career WS /Career PP(remaining time)

Wednesday 5/16

Objectives:

Prepare food for people with many different diet restrictions.
Describe gluten-free, dairy free, vegan, sugar free, low cholesterol, and low sodium. Including what they are and how to modify menus for each type of restriction.
Describe various careers in food service.

Schedule + Assignments:

Diet Restrictions Taste Test (30 minutes)
Finish Diet Restrictions Chart + Career WS /Career PP (remaining time)

Thursday 5/17

Objectives:

Demonstrate how to properly set a table.
Demonstrate proper dining etiquette.

Schedule + Assignments:

Etiquette Meal

Friday 5/18

Objectives:

Try and prepare foods from southeast Asia.

Schedule + Assignments:

Philippines Video
Bernadette Demo - Egg Rolls

Week 19 5/21 - 5/25

Monday 5/21

Objectives:

Creatively use up leftovers
Apply safety and sanitation techniques
Demonstrate proper measuring, time management, and communication skills

Schedule + Assignments:

Free Lab (40 minutes)
Final Exam Study Guide (remaining time)

Tuesday 5/22

Objectives:

Wrap-up the semester
Review for final
Prepare kitchens for summer

Schedule + Assignments:

Final Exam Study Guide/Clean

Wednesday 5/23

Objectives:

Wrap-up the semester
Review for final
Prepare kitchens for summer

Schedule + Assignments:

Go over Final Exam Study Guide + clean

Thursday 5/24 - Senior Last Day Good Luck Class of 2018!

Objectives:

Wrap-up the semester
Review for final
Prepare kitchens for summer

Schedule + Assignments:

Review/Clean
Seniors Take Final

Friday 5/25 - Have a Good Summer!

Objectives:

We made it! Good luck on your final :)

Schedule + Assignments:

Study + Final Exam + Turn in Papers for Extra Credit On Paper

3rd 9 Weeks

Week 1 1/8 - 1/12

Monday 1/8

Objectives:

Get to know you
Work together as a team to complete challenges!

Schedule + Assignments:

Cookie on Your Face - Without using anything but your face... eat your cookie, but start with it on your forehead! (5 minutes)
World Records! (25 minutes)

Tuesday 1/9

Objectives:

Get to know you
Review Guidelines + Procedures
Set a baseline for future learning

Schedule + Assignments:

Bellringer (10 minutes) - Email Mrs. Baker (nbaker@carroll.k12.in.us) the answers to the following questions - Subject should be ANW Bellringer 1/9:
Seating Chart/VOTD (5 minutes)
Fruit Loop Game (15 minutes)
Review Guidelines + Procedures (10 minutes)
Begin Pretest (remaining time) On Paper

Wednesday 1/10

Objectives:

Set a baseline for future growth
Review equivalents, abbreviations, equipment, and yield

Schedule + Assignments:

Finish Pretest + Go-Over (20 minutes) On Paper
Kitchen Basics Breakout Box (25 minutes) In Class Activity

Thursday 1/11

Objectives:

Review basic measuring techniques.
Cooperate with group members.
Demonstrate proper safety and sanitation techniques.
Accurately read a recipe.
Go over guidelines and procedures for the classroom and lab.

Schedule + Assignments:

Muffin Demo! + Go-Over Lab Expectations

Friday 1/12 - No School Snow Day

E-Learning Day #1

Week 2 1/15 - 1/19

Monday 1/15 - No School MLK Day

Tuesday 1/16

Objectives:

Review class guidelines and procedures

Schedule + Assignments:

Guidelines + Procedures Quiz + Go-Over Google Classroom

Wednesday 1/17

Objectives:

Review basic measuring techniques.
Cooperate with group members.
Demonstrate proper safety and sanitation techniques.
Accurately read a recipe.

Schedule + Assignments:

Muffin Lab (40 minutes)
Exit Slip (remaining time) On Google Classroom

Thursday 1/18

Objectives:

Discuss presentation, safety, and sanitation.

Schedule + Assignments:

Watched Chopped - Due to NWEA Testing

Friday 1/19

Objectives:

Identify the functions and sources of vitamins, minerals, and phytochemicals.
Review concepts related to safety and sanitation such as hand washing, foodborne illness, cross contamination

Schedule + Assignments:

Finish Kitchen Basics Breakout Box (15 minutes) In Class Activity
Go-Over Guidelines + Procedures Quiz (10 minutes) Google Classroom
Sanitation Review (remaining time) Google Classroom

Week 3 1/22 - 1/26

Monday 1/22

Objectives:

Identify vitamins and minerals and their function in the body.
Distinguish between a vitamin and a mineral.
Describe the function of vitamins and minerals in the body.

Schedule + Assignments:

Bellringer: What is a phytochemical? List three good sources. (5 minutes) Subject: ADV NW Bellringer 1/19
Safety and Sanitation review + Go-over (30 minutes) Google Classroom
Nutrient Bodies Project (remaining time)

Tuesday 1/23

Objectives:

Identify vitamins and minerals and their function in the body.
Distinguish between a vitamin and a mineral.
Describe the function of vitamins and minerals in the body.

Schedule + Assignments:

Finish Nutrient Bodies Project (45 minutes)

Wednesday 1/24

E-Learning #2 on Google Classroom

Thursday 1/25

Objectives:

Identify vitamins and minerals and their function in the body.
Distinguish between a vitamin and a mineral.
Describe the function of vitamins and minerals in the body.

Schedule + Assignments:

Vitamin + Mineral Crossword (25 minutes)
Vitamins + Minerals Learning Module (remaining time)
Explain Vitamin + Mineral Story Book Project (5 minutes)

Friday 1/26

Objectives:

Review basic measuring techniques.
Cooperate with group members.
Demonstrate proper safety and sanitation techniques.
Accurately read a recipe.
Prepare a nutritious recipe and identify the vitamins and minerals it provides.

Schedule + Assignments:

Chicken Quesadilla Lab (45 minutes)
Quesadilla Lab Exit Slip (remaining time) Google Classroom

Week 4 1/29 - 2/2

Monday 1/29

Objectives:

Write a story that would teach a young child about a certain vitamin/mineral.

Schedule + Assignments:

Vitamin + Mineral Story Book Project Work Time - Due Thursday Beginning of Class

Tuesday 1/30

Objectives:

Write a story that would teach a young child about a certain vitamin/mineral.

Schedule + Assignments:

Vitamin + Mineral Story Book Project Work Time

Wednesday 1/31

Objectives:

Write a story that would teach a young child about a certain vitamin/mineral.

Schedule + Assignments:

Vitamin + Mineral Story Book Project Work Time

Thursday 2/1

Objectives:

Identify the function, sources, and recommended amount of six vitamins and minerals.
Create a recipe that uses each of their assigned vitamins and minerals.

Schedule + Assignments:

Vitamin + Mineral Match-Up Cards (25 minutes)
Begin Vitamin + Mineral Recipe Project (remaining time)

Friday 2/1

Objectives:

Evaluate desserts made with healthy ingredients and compare them to their traditional versions.
Review basic measuring techniques.
Cooperate with group members.
Demonstrate proper safety and sanitation techniques.
Accurately read a recipe.

Schedule + Assignments:

Vitamin + Mineral Story Book Project Due
Healthy Alternatives Lab + Lab Evaluation
- Black Bean Brownies compared to Traditional Brownies
- Chickpea Peanut Butter Cookie Dough compared to Traditional Peanut Butter Cookie Dough
- Applesauce Oatmeal Cookies compared to Traditional Oatmeal Cookies

Week 5 2/5 - 2/9

Monday 2/5

Objectives:

Identify the function, sources, and recommended amount of six vitamins and minerals.
Create a recipe that uses each of their assigned vitamins and minerals.

Schedule + Assignments:

Vitamin + Mineral Recipe Project - Work Day

Tuesday 2/6

REMC Convocation

Wednesday 2/7

Objectives:

Identify the function, sources, and recommended amount of six vitamins and minerals.
Create a recipe that uses each of their assigned vitamins and minerals.

Schedule + Assignments:

Vitamin + Mineral Recipe Project - Cook Day

Thursday 2/8

Objectives

Wrap up vitamins and minerals

Schedule + Assignments:

Finish Food + Eat (20 minutes)
Healthy Alternatives Lab Evaluation (remaining time)
Vitamins + Minerals Quizizz (remaining time) Code: 444679

Friday 2/9

Objectives:

Wrap-up vitamins and minerals
Present vitamin and mineral projects

Schedule + Assignments:

Vitamin + Mineral Recipe Project - Present Day
Vitamins + Minerals Review (remaining time)

Week 6 2/12 - 2/16

Monday 2/12

Objectives:

Wrap-up vitamins and minerals

Schedule + Assignments:

Vitamins + Minerals Review + Go-Over (35 minutes)
Vitamins + Minerals Quizizz (remaining time) Code: 444679

Tuesday 2/13

Objectives:

Wrap-up vitamins and minerals

Schedule + Assignments:

Study (10 minutes)
Vitamins + Minerals Test (35 minutes)

Wednesday 2/14

Objectives:

Review basic measuring techniques.
Cooperate with group members.
Demonstrate proper safety and sanitation techniques.
Accurately read a recipe.
Make a fun and creative holiday recipe.

Schedule + Assignments:

Valentine's Day Lab (40 minutes)
Valentine's Day Lab Exit Slip (remaining time) Google Classroom

Thursday 2/15

Objectives:

Describe the process of making cheese.
Compare and contrast different types of cheeses.

Schedule + Assignments:

Cheese Video/Guide + Go-Over (15 minutes)
Cheese Tasting (20 minutes)
Valentine's Day Lab Exit Slip (remaining time) Google Classroom

Friday 2/16

Objectives:

Identify the functions, food sources, dietary needs, and symptoms of deficiency with water.

Schedule + Assignments:

Water SG + Go-Over (45 minutes)
Valentine's Day Lab Exit Slip (remaining time) Google Classroom

Week 7 2/19 - 2/23

Monday 2/19 - PD Day No Students

Tuesday 2/20 Water Quiz Wednesday

Objectives:

Compare and contrast the nutritional content and taste of various types of water.

Schedule + Assignments:

Water Tasting (35 minutes)
Water/Phytochemical Quizizz Join Code: 868546 (10 minutes)

Wednesday 2/21

Objectives:

Match phytochemicals to their function and source.
Explain what happens to your body when you drink too much or not enough water.
Distinguish between phytochemicals and antioxidants.
Review for water quiz.

Schedule + Assignments:

Water Videos (15 minutes)
Phytochemical Match-Up (15 minutes) Cut and match characteristics to the correct phytochemical or phytochemical family.
Water/Phytochemical Quizizz Join Code: 868546 (remaining time)

Thursday 2/22

Objectives:

review for water quiz
Explain the symptoms of dehydration.
Illustrate the stages of dehydration by simulating with water and coloring materials.

Schedule + Assignments:

Stages of Dehydration Activity (20 minutes)
Go over water study guide (15 minutes)
Study for Water Quiz (remaining time)
- Water/Phytochemical Quizizz Join Code: 868546

Friday 2/23

Objectives:

Wrap up water.
Define key terms from chapter 6.

Schedule + Assignments:

Study for Water Quiz (10 minutes)
- Take Water Quiz (10 minutes) On Paper
Chapter 6 Vocab + Crossword (remaining time)

Week 8 2/26 - 3/2

Monday 2/26

Objectives:

Discuss how yeast works.
Identify the purpose of gluten in breads.
Identify the three types of carbohydrates
Explain how plants create carbohydrates
Identify and describe the forms that carbohydrates take in food.
Explain how to meet the need for carbohydrates in a healthful diet.

Schedule + Assignments:

Bellringer: What is yeast? What is gluten? What are their functions in bread? (5 minutes)
Talk about Sugar, Sugar Project (5 minutes)
Chapter 6 Study Guide Around the Room + Go-Over (30 minutes)

Tuesday 2/27

Objectives:

Discuss the impacts of industry on our diets including fast food, sugar, school lunches, and our overall culture surrounding food.

Schedule + Assignments:

Fed Up Documentary + Questions

Wednesday 2/28

Objectives:

Discuss how yeast works.
Identify the purpose of gluten in breads.
Identify the three types of carbohydrates
Explain how plants create carbohydrates
Identify and describe the forms that carbohydrates take in food.
Explain how to meet the need for carbohydrates in a healthful diet.

Schedule + Assignments:

Gluten Video, Yeast Video (10 minutes)
Make Pizza Crusts (30 minutes)
Chapter 6 Study Guide Around the Room + Go-Over (remaining time)

Thursday 3/1

Objectives:

Discuss the impacts of industry on our diets including fast food, sugar, school lunches, and our overall culture surrounding food.

Schedule + Assignments:

Fed Up Documentary + Questions

Friday 3/2

Objectives:

Review basic measuring techniques.
Cooperate with group members.
Demonstrate proper safety and sanitation techniques.
Accurately read a recipe.

Schedule + Assignments:

Make Pizzas + Eat (40 minutes)
Pizza Exit Slip (remaining time) Google Classroom

Week 9 3/5 - 3/9

Monday 3/5

Objectives:

Visually express the amount of added sugar in everyday foods.
Calculate the amount of sugar in everyday foods.
Compare actual sugar intake to the daily recommended allowance.

Schedule + Assignments:

Chapter 6 Study Guide (15 minutes)
Sugar, Sugar Math (25 minutes) Google Classroom
Begin Sugar, Sugar Project (remaining time)

Tuesday 3/6

Objectives:

Visually express the amount of added sugar in everyday foods.
Calculate the amount of sugar in everyday foods.
Compare actual sugar intake to the daily recommended allowance.

Schedule + Assignments:

Sugar, Sugar Project

Wednesday 3/7

Objectives:

Identify the three types of carbohydrates.
Explain how plants create carbohydrates.
Identify and describe the forms the carbohydrates take in food.
Explain how to meet the need for carbohydrates in a healthful diet.
Compare and contrast simple and complex carbohydrates.

Schedule + Assignments:

Final touches on Sugar, Sugar Projects + reflection questions (25 minutes)
Sugar Project: Drawing Conclusions (remaining time) Google Classroom

Thursday 3/8

Objectives:

Identify the three types of carbohydrates.
Explain how plants create carbohydrates.
Identify and describe the forms the carbohydrates take in food.
Explain how to meet the need for carbohydrates in a healthful diet.
Compare and contrast simple and complex carbohydrates.
Wrap up carbohydrates

Schedule + Assignments:

Carb + Fiber Videos (15 minutes)
Finish Carbs Graphic Organizer (15 minutes) Cut strips and organize under each category.
Go over Carbohydrate Test Review (remaining time)

Friday 3/9 - End of 3rd Nine Weeks/Mrs. Baker @FCCLA State Conference

Objectives:

Describe the taste, nutritional content, uses, and side effects of common artificial sweeteners.

Schedule + Assignments:

Artificial Sweeteners Article + Questions - Due @ end of Hour

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