Adv. Nutrition + Wellness

3rd Nine Weeks

Week 1 1/7 - 1/11

Monday 1/7

Objectives:

Get to know you!
Work together as a team to complete tasks
Learn future games that could be used in a classroom setting

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! (remaining time)

Tuesday 1/8

Objectives:

Get to know you
Review Guidelines + Procedures
Set a baseline for future learning
Review concepts related to safety and sanitation such as hand washing, foodborne illness, cross contamination

Schedule + Assignments:

Bellringer (10 minutes) On Google classroom
Fruit Loop Game (15 minutes)
Review Guidelines + Procedures (10 minutes)
Safety + Sanitation Review (remaining time)

Wednesday 1/9

Objectives:

Review equivalents, abbreviations, equipment, and yield
Review concepts related to safety and sanitation such as hand washing, foodborne illness, cross contamination

Schedule + Assignments:

Kitchen Basics Breakout Box (25 minutes) In Class Activity
Safety + Sanitation Review + Go-over (remaining time)

Thursday 1/10

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 (40 minutes)
Guidelines + Procedures Quiz (remaining time) Google Classroom

Friday 1/11

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

Week 2 1/14 - 1/18

Monday 1/14

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 Day #1
- Black Bean Burritos
- Tofu Tacos
Alternative Sources of Protein Exit Slip (remaining time)

Tuesday 1/15

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 Day #2
Alternative Sources of Protein Exit Slip (remaining time)

Wednesday 1/16

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:

Healthy Alternatives Lab Day #1 + Lab Evaluation
Black Bean Brownies compared to Traditional Brownies
Tofu Tacos
Applesauce Oatmeal Cookies compared to Traditional Oatmeal Cookies

Thursday 1/17 - E-Learning Day #2

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:

Healthy Alternatives Lab Day #2+ Lab Evaluation Eat All + Fill Out Paper
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

Friday 1/18

Objectives:

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

Schedule + Assignments:

Water Tasting (35 minutes)
Healthy Alternatives Lab Evaluation + Alternative Sources of Protein Exit Slip (remaining time)

Week 3 1/21 - 1/25

Monday 1/21 - No Students PD Day

Tuesday 1/22 - E-Learning Day #3

Schedule + Assignments:

E-Learning Day #3

Wednesday 1/23

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

Schedule + Assignments:

Water Videos (15 minutes)
Stages of Dehydration Activity (remaining time)

Thursday 1/24

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.

Schedule + Assignments:

Artificial Sweeteners Lab Day #1+ Exit Slip

Friday 1/25 - E-Learning Day #4

Schedule + Assignments:

E-Learning Day #4

Week 4 1/28 - 2/1

Monday 1/28

Objectives:

Compare and contrast the overall 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.

Schedule + Assignments:

Artificial Sweeteners Lab Day #2 + Exit Slip
Types of Fats in Cookies Lab Day #1 + Evaluation

Tuesday 1/29 - E-Learning Day #5

Schedule + Assignments:

E-Learning Day #5

Wednesday 1/30 - E-Learning Day #6

Schedule + Assignments:

E-Learning Day #6

Thursday 1/31 - E-Learning Day #7

Schedule + Assignments:

E-Learning Day #7

Friday 2/1

Objectives:

Compare and contrast the taste, texture, and appearance of cookies prepared with different types of fats.
Compare and contrast the overall taste, texture, and appearance of sugar cookies made with various types of artificial sweeteners.
Analyze the amount of calories in cookies prepared with different types of fats.

Schedule + Assignments:

Week 5 2/4 - 2/8

Monday 2/4

Objectives:

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 Lab (50 minutes)

Tuesday 2/5

Objectives:

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

Schedule + Assignments:

Gluten Video, Yeast Video (10 minutes)
Make Pizza Crusts (25 minutes)
Alton Brown: Season 3 Episode 11 (remaining time)

Wednesday 2/6

Objectives:

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

Schedule + Assignments:

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

Thursday 2/7

Objectives:

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

Schedule + Assignments:

Australia and New Zealand - Anzac Biscuits
Western, Northern, and Southern Europe - Sausage Pastry
Southwest Asia, Middle East, and Africa - Baklava

Friday 2/8

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:

Eat food from Thursday
Carb + Fiber Videos (15 minutes)
Carbs Graphic Organizer (remaining time) Cut strips and organize under each category.

Week 6 2/11 - 2/15

Monday 2/11 - E-Learning Day #8

Schedule + Assignments:

E-Learning Day #8

Tuesday 2/12

Objectives:

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

Schedule + Assignments:

South, East, and Southeast Asia - Chicken Curry
Latin America and The Caribbean - Coconut Rice + Beans
Eastern Europe + Russia - Goulash

Wednesday 2/13

Objectives:

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

Schedule + Assignments:

Western, Northern, and Southern Europe - Gyros
Southwest - Chicken Quesadillas
Midwest - Sugar Cream Pie

Thursday 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

Friday 2/15

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:

New England - Crab Cakes
The South - Jambalaya
Regional Foods Exit Slip (remaining time)

Week 7 2/18 - 2/22

Monday 2/18 - No Students PD Day

Tuesday 2/19

Objectives:

Review basic measuring techniques.
Cooperate with group members.
Demonstrate proper safety and sanitation techniques.
Accurately read a recipe.
Increase and decrease the recipe yield for two recipes.

Schedule + Assignments:

West Coast - Sushi!
Regional Foods Exit Slip (remaining time)

Wednesday 2/20 - E-Learning Day #9

Schedule + Assignments:

E-Learning Day #9 on Google Classroom

Thursday 2/21

Objectives:

Demonstrate safety and sanitation
Analyze different foods' nutritional content and labels.

Schedule + Assignments:

Regional Foods Exit Slip (30 minutes)
Clean Up Kitchens/Work on Missing Work

Friday 2/22

Objectives:

Explore Bizarre Foods from Asia.
Compare and contrast the cuisine of the United States to that of Asia.

Schedule + Assignments:

Nutrition Label Scavenger Hunt - Use labels from top left drawer in demo table.
Bizarre Foods - Asia (remaining time)

Week 8 2/25 - 3/1

Monday 2/25

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:

Blank Map (25 minutes) - Region Key
Regional Food Truck Project + Worktime

Tuesday 2/26

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 Food Truck Project + Worktime

Wednesday 2/27

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 Food Truck Project + Worktime

Thursday 2/28 - Mrs. Baker's Due Date :)

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

Friday 3/1

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 9 3/4 - 3/8

Monday 3/4

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

Tuesday 3/5

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 3/6

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

Thursday 3/7

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

Friday 3/8

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 10 3/11 - 3/15

Monday 3/11

Objectives:

Create a PowerPoint 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:

Regional Food Truck Project + Worktime Due @ End of the Hour!

Tuesday 3/12

Objectives:

Create a PowerPoint 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 Regions Map (25 minutes) Key
World Foods Study Guide (remaining time)

Wednesday 3/13

Objectives:

Create a PowerPoint 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 Regions Map (25 minutes) Key (for those testing on the 12th)
World Foods Study Guide

Thursday 3/14

Objectives:

Create a PowerPoint 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 Study Guide - Due at end of the hour

Friday 3/15

Objectives:

Create a PowerPoint 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

Week 11 3/18 - 3/22

Monday 3/18

Objectives:

Create a PowerPoint 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

Tuesday 3/19

Objectives:

Create a PowerPoint 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

Wednesday 3/20

Objectives:

Create a PowerPoint 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

Thursday 3/21

Objectives:

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

Schedule + Assignments:

Eating Disorders Graphic Organizer (45 minutes)

Friday 3/22

Objectives:

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

Schedule + Assignments:

Eating Disorders Graphic Organizer (45 minutes)

Week 12 4/1 - 4/5

Monday 4/1

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:

Nutrient Bodies Project

Tuesday 4/2

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:

Nutrient Bodies Project

Wednesday 4/3

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:

Nutrient Bodies Project

Thursday 4/4

Objectives:

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

Schedule + Assignments:

Vitamin + Mineral Story Book Project

Friday 4/5

Objectives:

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

Schedule + Assignments:

Vitamin + Mineral Story Book Project

Week 13 4/8 - 4/12

Monday 4/8

Objectives:

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

Schedule + Assignments:

Vitamin + Mineral Story Book Project

Tuesday 4/9

Objectives:

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

Schedule + Assignments:

Vitamin + Mineral Story Book Project

Wednesday 4/10

Objectives:

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

Schedule + Assignments:

Vitamin + Mineral Story Book Project

Thursday 4/11

Objectives:

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

Schedule + Assignments:

Vitamin + Mineral Story Book Project

Friday 4/12

Objectives:

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

Schedule + Assignments:

Vitamin + Mineral Story Book Project

Week 14 4/15 - 4/19

Monday 4/15

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

Tuesday 4/16

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

Wednesday 4/17

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

Thursday 4/18

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 4/19

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

Week 15 4/22 - 4/26

Monday 4/22

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 + Discussion

Tuesday 4/23

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 (remaining time)
Etiquette/Table Setting WS (20 minutes)

Wednesday 4/24

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

Thursday 4/25

Objectives:

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

Schedule + Assignments:

The Lipid Family Study Guide (45 minutes)

Friday 4/26

Objectives:

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

Schedule + Assignments:

The Lipid Family Study Guide (45 minutes)

Week 16 4/29 - 5/3

Monday 4/29

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:

Protein Study Guide

Tuesday 4/30

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:

Protein Study Guide

Wednesday 5/1

Objectives:

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

Schedule + Assignments:

Water SG

Thursday 5/2

Objectives:

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

Schedule + Assignments:

Water SG

Friday 5/3

Objectives:

Discuss how fear and misinformation can overwhelm objective, evidence-based analysis.
Discuss the positives and negatives of GMOs.
Analyze the role of the government in determining what is safe to consume and put into the food supply.
Critique film-making for bias and presentation of the truth.

Schedule + Assignments:

Food Evolution Documentary Notes/Response

Week 17 5/6 - 5/10

Monday 5/6

Objectives:

Discuss how fear and misinformation can overwhelm objective, evidence-based analysis.
Discuss the positives and negatives of GMOs.
Analyze the role of the government in determining what is safe to consume and put into the food supply.
Critique film-making for bias and presentation of the truth.

Schedule + Assignments:

Food Evolution Documentary + Video Notes/Response

Tuesday 5/7

Objectives:

Discuss how fear and misinformation can overwhelm objective, evidence-based analysis.
Discuss the positives and negatives of GMOs.
Analyze the role of the government in determining what is safe to consume and put into the food supply.
Critique film-making for bias and presentation of the truth.

Schedule + Assignments:

Food Evolution Documentary + Video Notes/Response

Wednesday 5/8

Objectives:

Discuss how fear and misinformation can overwhelm objective, evidence-based analysis.
Discuss the positives and negatives of GMOs.
Analyze the role of the government in determining what is safe to consume and put into the food supply.
Critique film-making for bias and presentation of the truth.

Schedule + Assignments:

Food Evolution Notes/Response

Thursday 5/9

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:

Carbohydrates + Sugars Ch. 6 Study Guide

Friday 5/10

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:

Carbohydrates + Sugars Ch. 6 Study Guide

Week 18 5/13 - 5/17

Monday 5/13

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 5/14

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 5/15

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 #3 + Questions

Thursday 5/16

Objectives:

Research 10 benefits of eating breakfast, what the word breakfast means, what happens when you skip breakfast, and what a healthy breakfast should consist of.
Create an eye-catching poster that promotes the importance of eating breakfast to your peers.

Schedule + Assignments:

Promoting Breakfast Questions + Poster

Friday 5/17

Objectives:

Research 10 benefits of eating breakfast, what the word breakfast means, what happens when you skip breakfast, and what a healthy breakfast should consist of.
Create an eye-catching poster that promotes the importance of eating breakfast to your peers.

Schedule + Assignments:

Promoting Breakfast Questions + Poster

Week 19 5/20 - 5/24

Monday 5/20

Objectives:

Wrap up semester

Schedule + Assignments:

Go over Final Exam Study Guide

Tuesday 5/21

Objectives:

Wrap up semester

Schedule + Assignments:

Study hall

Wednesday 5/22

Objectives:

Wrap up semester

Schedule + Assignments:

Study hall

Thursday 5/23

Objectives:

Wrap up semester

Schedule + Assignments:

Study hall

Friday 5/24 - Student's Last Day! Have a great summer :)

Objectives:

Wrap up semester

Schedule + Assignments:

Final Exam

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