Performance Task Template.docx
Performance Task Title: Farm to Table vs. Plant to TableEssential Question: How does our economic situation affect what we eat?Quick Find Bookmarks OverviewTeacher DirectionsStudent DirectionsMaterials for StudentsStimulus Set of TextsSupport Scaffolds, such as note-taking templatesResearch ResponsesMaterials for TeachersMaterials for Entry EventScoring RubricsStandards and Task SpecificationsAppendix: Print-friendly Texts, Notes and ScaffoldsTask Rationale A popular debate exists in our society concerning processed versus whole foods. As consumers, it is our responsibility to understand both sides of the issue in order to make well-informed decisions about what we choose to put in our bodies. However, the debate is not that simple; at times, individuals have to make a choice between quality and quantity.Overview for Performance Task AssessmentTask Overview: 20 minute classroom activity; 50 minute examination of stimuli; 70 minutes for drafting of argumentative paperCourse Content: Use with Entailment and farming in the 1930’s- can be used with To Kill a Mockingbird (the Cunninghams), A Tale of Two Cities, Les Miserables, The Jungle, The Grapes of Wrath, The Omnivore’s Dilemma, Oliver Twist, or The Odyssey, (starving on Helios’ island)Use with Argument unit, because that will be the culminating task in this assessment.Additional Essential Questions: What marketing techniques are implemented to urge us to eat healthy/non-healthy? What affects food prices? How does hunger affect an individual? What does “healthy” look like? How do we know what to buy as consumers? How has the farmer’s story changed throughout history?Scorable Products Part 1: Brief Responses demonstrating ability to take notes from sources to answer the EQ and ability to evaluate sources for bias and credibility. Part 2: Extended argument response that demonstrates ability to make a claim, address counterclaim(s), provide text evidence and rationale, organize effectively, and attend to typical conventions of the English languageStudent Task: Part 1 Taking the role of a single parent on a limited income, students will seek to balance competing values of having plenty to eat and having a healthy diet when abundant resources are not available. Students will view the materials available on this issue. Students will evaluate the reliability of each source, identifying bias by examining the author’s use of ethos, pathos, logos.Student Task: Part 2 Based on the evidence provided, students will produce a full-length argumentative report that solves the single parent’s dilemma. Students will participate in all parts of the writing process. Student Directions Part 1Your Assignment You will conduct research on the positives and negatives of processed foods versus whole foods. Your Task You are a single parent of two. You make only minimum wage at your 40-hour-a-week job. Therefore, your monthly income is $795 a month. Your rent and utilities are $500 a month. You have the remainder of your paycheck to feed your family. However, your growing children seem to be able to clean out the pantry in two days. Your kids are looking to you to manage their food and nutrition needs. Today your 12th grader’s PE teacher assigns a project about nutritional values in foods and their effect on health and growth. Your 12th-grader must decide which combination of foods provides the best “bang for the nutritional buck.” She must decide whether relatively cheap processed food or relatively expensive whole foods are the best choice, given a specific budget she received as part of the project. She runs in and slings the project on the counter. “Mom, you have to help me with this! I don’t understand where to begin in figuring out what foods are best for me on this budget!” You realize that choosing a healthy AND plentiful food plan is an important reality for your child, and it will affect her for the rest of her life. This project also is a great teachable moment to help her consider the ways that people are swayed by marketing and business interests. So you agree to help her. You assist her in reviewing the research materials she was given and help her to fill out the chart below in order to organize her thoughts. You must review and evaluate these sources and summarize their arguments—both pro and con—before reporting back to your daughter about what she should use.Steps to Follow In order to plan and compose your report, you will do all of the following. Review and evaluate the provided internet sources. Make notes about the information from these sources. Answer three questions about the sources.Research Questions After you have reviewed the research sources, answer the questions below. Your answers to these questions will also be scored. In addition, they will help you think about the sources you have read and viewed, which should help you write your report. Answer the questions in the space provided below each question. Research SourcePublished by…Arguments for processed foodsArguments for whole foodsReliability of sourceUse of ethos, pathos, logosYou may use the following note-taking guide to record your information. This will not be scored. There is a write-on form in your materials packet.Scorable Constructed Response Prompts:1. From the sources you have reviewed, summarize three major arguments that support the purchase of less plentiful, more expensive, but more nutritious whole foods, and three major arguments that support more plentiful, less expensive, but less nutritious processed foods. For each of the arguments, cite at least one source that supports this fact or point of view.2. Based on your close reading and analysis of the authors, sources, and websites you have used, which ones have the highest ethos (are most credible)? You may bullet your responses or write in paragraph form.Consider:Which have extreme biases and which present balanced viewpoints? Which try to manipulate the reader through pathos more than logos? Which ones try to mask bias through apparently logical reasoning?Write your answers on the Constructed Response Form in your materials packet.Student Directions Part 2Your Assignment: You have assisted your child with her project outlining the pros and cons of whole foods versus processed foods. However, now your daughter points out a part of the project that requires parents and guardians to share family nutrition choices that can be included in the project by the student. Each student must justify the choices of parents concerning what foods they feed their children. The assignment for parents reads as follows:“Greetings, parents. Thank you so much for all you do to support your child. It is imperative for your child to make informed decisions concerning their nutritional intake for their health in the future. Therefore, I need you to show your student what you buy in the grocery store this week and inform them of the cost of these foods. Write an argumentative letter to your child either explaining to them that you choose to buy more nutritional foods that cost more, thus resulting in less food, or that you choose to buy more processed foods because they are cheaper and more filling. Build your argument around a claim that asserts which way you tend to feed your family, evidence from the sources your student has examined, and rationale that explains how and why the evidence supports your claim. You should also discuss how and why the opposing claim is not as strong as your claim is.You do not need to use all the sources, only the ones that must effectively and credibly support your position and your consideration of the opposing point of view.” Sincerely, Coach JonesResponse Guidelines: Full-length Response, Clear Purpose, Focus, Logical and Effective Organization, Convincing Evidence, Clear Elaboration, and Conventions (standard grammar and usage).To Begin Work: You will now have 70 minutes to review your notes and sources, plan, draft, and revise your report. You may use your notes and refer to the sources. You may also refer to the answers you wrote to the questions in Part 1, but you cannot change those answers. Now read your assignment and the information about how it will be scored. Then begin your report.Note-taking Guide or Graphic Organizer (Not Scored)Research SourcePublished by…Arguments for processed foodsArguments for whole foodsReliability of sourceUse of ethos, pathos, logosResearch Questions (Scored Product)After you have reviewed the research sources, answer the questions below. Your answers to these questions will be scored. In addition, they will help you think about the sources you have read and viewed, which should help you write your report. Answer the questions in the space provided below each question. You will be scored on the accuracy and logic of your evidence and ideas.1. From the sources you have reviewed, summarize three major arguments that support buying less plentiful but more nutritious whole foods and three arguments that support buying more plentiful but less nutritious processed foods for growing families. For each of the arguments, cite at least one source that supports this fact or point of view. Consider: Based upon the sources provided, what appears to be the crux of the debate influencing a country’s level of response to processed foods and whole foods? Arguments in Favor of Processed FoodsSource(s) Supporting Each ArgumentArguments in Favor of Whole FoodsSource(s) Supporting Each ArgumentQuestion 2: Based on your close reading and analysis of the authors, sources, and websites you have used, which ones have the highest ethos (are most credible)? You may bullet your responses or write in paragraph form.Consider:Which have extreme biases and which present balanced viewpoints? Which try to manipulate the reader through pathos more than logos? Which ones try to mask bias through apparently logical reasoning?-134007910900Materials for TeachersEntry Event/ Classroom Activity Prior to this lesson, have students view excerpts from Food, Inc. and A Place at the Table. After watching the aforementioned films, ask students the following questions: “How did these films challenge what you thought you already knew about food? How has your perception changed? How do you feel about processed foods versus whole foods? Which type of food costs more for the consumer? Why? How could this be changed? Would you rather have an abundance of food that was somewhat nutritional or a little food that was immensely nutritious? Why? What do you think the average American would say? What modes of persuasion were used in these films? Why did the author use these? What are types of propaganda commonly used in advertising? How do these affect the consumer?” Ask students each question and have them come to a consensus as to what they want their answer to be. After you have gone through the quiz, ask the students their thoughts concerning the quiz. What did they learn that they didn’t already know? What did they learn about fast food? What nutritious alternatives exist other than fast food? What are the benefits and downfalls of fast food? Have students watch this video clip while taking notes about their reactions to what they’re viewing. Ask students: How has food production changed over the last few decades? How do food producers market their products? How does that affect us as consumers? What responsibility do we have to be educated about health issues? Watch the following video clip and ask students the following questions: How did this video clip go against your preconceived notions of hunger in America? What is the mother’s dilemma in this clip? How does this affect her family? What would you do to attempt to change their situation? Watch the following video clip and ask students the following questions: How does this girl’s story differ from the last clip? How does she break the stereotype of the “typical hungry American”? What community programs exist to assist her family? What would occur if they didn’t have this assistance? What ways could you assist with hunger in America?Materials for StudentsMaterials for Entry Event/Class DiscussionSourceFind at:Important to KnowWeb-MD food quiz, Inc excerpt Place at the Table excerpt will be a 13 second ad, and then the excerpt will play.A Place at the Table excerpt Set of TextsSourceFind at:Important to Know“How Junk Food Can End Obesity” will be an advertisement that pops up, but it will go away in 10 seconds. Only have students read the first part of the article. Stop at “Michael Pollan Has No Clothes.”“Processed Foods Can Be… Good for You?” Food and Agriculture Organization of the United Nation at: Most types of processing have few negative environmental effects.Only do the information sectionDemand less sugar (and salt) in American foods do typical American diets compare to recommended intake levels is the chart on page 59 of this document which is saved as a PDF at the end.Wikipedia- definition of whole foods TextsJULY/AUGUST 2013How Junk Food Can End ObesityDemonizing processed food may be dooming many to obesity and disease. Could embracing the drive-thru make us all healthier?DAVID H. FREEDMAN JUN 19 2013, 10:05 PM ETDan SaelingerLate last year,?in a small health-food eatery called Cafe Sprouts in Oberlin, Ohio, I had what may well have been the most wholesome beverage of my life. The friendly server patiently guided me to an apple-blueberry-kale-carrot smoothie-juice combination, which she spent the next several minutes preparing, mostly by shepherding farm-fresh produce into machinery. The result was tasty, but at 300 calories (by my rough calculation) in a 16-ounce cup, it was more than my diet could regularly absorb without consequences, nor was I about to make a habit of $9 shakes, healthy or not.Inspired by the experience nonetheless, I tried again two months later at L.A.’s Real Food Daily, a popular vegan restaurant near Hollywood. I was initially wary of a low-calorie juice made almost entirely from green vegetables, but the?server assured me it was a popular treat. I like to brag that I can eat anything, and I scarf down all sorts of raw vegetables like candy, but I could stomach only about a third of this oddly foamy, bitter concoction. It smelled like lawn clippings and tasted like liquid celery. It goes for $7.95, and I waited 10 minutes for it.I finally hit the sweet spot just a few weeks later, in Chicago, with a delicious blueberry-pomegranate smoothie that rang in at a relatively modest 220 calories. It cost $3 and took only seconds to make. Best of all, I’ll be able to get this concoction just about anywhere. Thanks, McDonald’s!If only the McDonald’s smoothie weren’t, unlike the first two, so fattening and unhealthy. Or at least that’s what the most-prominent voices in our food culture today would have you believe.An enormous amount of media space has been dedicated to promoting the notion that all processed food, and only processed food, is making us sickly and overweight. In this narrative, the food-industrial complex—particularly the fast-food industry—has turned all the powers of food-processing science loose on engineering its offerings to addict us to fat, sugar, and salt, causing or at least heavily contributing to the obesity crisis. The wares of these pimps and pushers, we are told, are to be universally shunned.Consider?The New York Times. Earlier this year,?The Times?Magazine?gave its cover to a long piece based on Michael Moss’s about-to-be-best-selling book, Salt Sugar Fat: How the Food Giants Hooked Us. Hitting bookshelves at about the same time was the former?Times?reporter Melanie Warner’s?Pandora’s Lunchbox: How Processed Food Took Over the American Meal, which addresses more or less the same theme. Two years ago?The Times Magazine featured the journalist Gary Taubes’s “Is Sugar Toxic?,” a cover story on the evils of refined sugar and high-fructose corn syrup. And most significant of all has been the considerable space the magazine has devoted over the years to Michael Pollan, a journalism professor at the University of California at Berkeley, and his broad indictment of food processing as a source of society’s health problems.“The food they’re cooking is making people sick,” Pollan has said of big food companies. “It is one of the reasons that we have the obesity and diabetes epidemics that we do?… If you’re going to let industries decide how much salt, sugar and fat is in your food, they’re going to put [in] as much as they possibly can?… They will push those buttons until we scream or die.” The solution, in his view, is to replace Big Food’s engineered, edible evil—through public education and regulation—with fresh, unprocessed, local, seasonal,?real?food.Pollan’s worldview saturates the public conversation on healthy eating. You hear much the same from many scientists, physicians, food activists, nutritionists, celebrity chefs, and pundits.?Foodlike substances, the derisive term Pollan uses to describe processed foods, is now a solid part of the elite vernacular. Thousands of restaurants and grocery stores, most notably the Whole Foods chain, have thrived by answering the call to reject industrialized foods in favor of a return to natural, simple, nonindustrialized—let’s call them “wholesome”—foods. The two newest restaurants in my smallish Massachusetts town both prominently tout wholesome ingredients; one of them is called the Farmhouse, and it’s usually packed.A new generation of business, social, and policy entrepreneurs is rising to further cater to these tastes, and to challenge Big Food. Silicon Valley, where tomorrow’s entrepreneurial and social trends are forged, has spawned a small ecosystem of wholesome-friendly venture-capital firms (Physic Ventures, for example), business accelerators (Local Food Lab), and Web sites (Edible Startups) to fund, nurture, and keep tabs on young companies such as blissmo (a wholesome-food-of-the-month club), Mile High Organics (online wholesome-food shopping), and Wholeshare (group wholesome-food purchasing), all designed to help reacquaint Americans with the simpler eating habits of yesteryear.In virtually every realm of human existence, we turn to technology to help us solve our problems. But even in Silicon Valley, when it comes to food and obesity, technology—or at least food-processing technology—is widely treated as if it?isthe problem. The solution, from this viewpoint, necessarily involves turning our back on it.If the most-influential voices in our food culture today get their way, we will achieve a genuine food revolution. Too bad it would be one tailored to the dubious health fantasies of a small, elite minority. And too bad it would largely exclude the obese masses, who would continue to sicken and die early. Despite the best efforts of a small army of wholesome-food heroes, there is no reasonable scenario under which these foods could become cheap and plentiful enough to serve as the core diet for most of the obese population—even in the unlikely case that your typical junk-food eater would be willing and able to break lifelong habits to embrace kale and yellow beets. And many of the dishes glorified by the wholesome-food movement are, in any case, as caloric and obesogenic as anything served in a Burger King.Through its growing sway over health-conscious consumers and policy makers, the wholesome-food movement is impeding the progress of the one segment of the food world that is actually positioned to take effective, near-term steps to reverse the obesity trend: the processed-food industry. Popular food producers, fast-food chains among them, are already applying various tricks and technologies to create less caloric and more satiating versions of their junky fare that nonetheless retain much of the appeal of the originals, and could be induced to go much further. In fact, these roundly demonized companies could do far more for the public’s health in five years than the wholesome-food movement is likely to accomplish in the next 50. But will the wholesome-food advocates let them? foods . . . can be good for you? Jennifer LaRue Huget , The Washington Post, September 27, 2011The dietary zeitgeist favors foods that are “whole” and “local” over those that are “processed” and “packaged.” But omitting processed, packaged foods can make it hard to meet your body’s dietary needs. And although not all processed foods are of equal quality, the best of them can deliver lots of nutrition without doing you any harm. “Food processing has been around for a long time,” saysConnie Weaver, head of the Department of Foods and Nutrition at Purdue University. Weaver says she grew up on a farm “where a childhood activity was picking food and processing it in the kitchen. You harvest food all at once, but you can’t eat it all at once,” she notes, adding that much of the harvest had to be preserved so her family could eat year-round.“It is not a good recommendation to think people can have ‘fresh’ and ‘local’ foods meet all their nutrient needs,” says Weaver, who spoke about the value of processed foods Sunday at the annual Food and Nutrition Advertisement processed foods Sunday at the annual Food and NutritionConference and Expo of the American Dietetic Association in San Diego. In any case, she says, it’s kind of a moot point: Issues of seasonality and transportation make it impossible for all of us to access fresh and local foods all the time. Like it or not, she says, “we depend on a lot of processed foods.”Most people might think of processed food as something that comes wrapped in plastic from a factory across the country. But Cooking Light magazine editor Scott Mowbray points out that anything you do with food is “processing.” So the question isn’t whether your food has been cooked, baked, fermented, canned, frozen, mashed or ground but whether it’s been processed in such a way that “what’s left in the package is healthy” and retains its key nutrients.In its October issue, Cooking Light offers its second annual roundup of the best packaged and processed foods available at grocery stores nationwide. The list’s 24 categories include items you might expect — gluten-free pasta made with brown rice flour — and some you might not, such as ranch dressing, frozen burritos and potato chips.Cooking Light also includes shredded wheat cereals, both frosted and unfrosted, among its choices. Indeed, Weaver notes that for many people, ready-to-eat cereals, which she describes as “very processed,” are a key source of nutrients, many of which are added to the product through fortification.So avoiding all processed foods is “ridiculous,” in Weaver’s estimation. “You just have to be somewhatselective.”In seeking the best examples of each packaged food, Cooking Light staff members “go through every label looking for ingredients” that signal a processed food might not be the best choice. Those include excess sodium, artificial colors, trans fats, artificial sweeteners and “too many stabilizers, which portend a product that’s not going to taste as good,” Mowbray says. Common stabilizers include xanthan gum, guar gum and gum arabic.Weaver suggests scanning nutrition labels “for disproportionate amounts of fat, salt and sugar.” That can help you discern the nutritional difference between, say, a can of corn vs. a bag of corn chips. Both are forms of processed corn, but the latter typically has more salt and fat than its nutritional value warrants, she says. The best way to assess a food’s value is to decipher its nutrition facts panel. Besides the basics of paying attention to calories and serving size, here are tips to guide you from the Food and Drug Administration:●Choose products with high daily value percentages (20 percent or more per serving) of fiber and of vitamins and minerals, such as Vitamin A, Vitamin C, calcium and iron.●Look for low daily value percentages (5 percent or less)of total fat, saturated fat, saturated fat, cholesterol and sodium.●The following terms signal added sugars, which contain lots of calories but little nutrition value: corn syrup, high-fructose corn syrup, fruit juice concentrate, maltose, dextrose, sucrose, honey and maple syrup.“There is a huge continuum of processed foods,” Weaver says. “It’s not so easy to categorize processed foods as good or bad. We just have to be smart about it, a little more sophisticated.”All processed foods are not created equalHere’s my roundup of foods that, though processed and packaged, pack a nutritional wallop. Bonus: Most are pretty easy on the wallet.Yogurt:?The process that makes yogurt yogurt is probably also what makes it so good for you. In addition to the calcium and protein, vitamins and minerals yogurt delivers, the active bacteria cultures that give it its tangy taste are probiotics that are thought to provide digestive health benefits.Canned beans:?Beans are an excellent source?of protein (especially for those who don’t eat meat) and fiber. Sure, you can buy, dry and soak them (thereby processing them yourself). But you can’t beat the convenience of canned. Look for reduced-sodium brands, or drain and rinse your beans before eating.Jarred spaghetti sauce:?The process of cooking actually improves the quality of the antioxidant carotenoids that give tomatoes their color, making jarred sauce a healthful choice. Weaver points out that such sauces usually are seasoned with herbs, which add vitamins and minerals such as potassium.Oatmeal:?Steel-cut or simply rolled, processed oats are excellent sources of dietary fiber and can help lower your cholesterol.Canned salmon:?We’re all?supposed to be eating more fish?— at least two four-ounce servings a week, according to federal dietary guidelines — and fatty, cold-water fish such as salmon and tuna are tops because of the omega-3 fatty acids they contain. But buying fresh fish can get expensive. Canned varieties provide the same nutrition.Peanut butter:?Another?great source of protein?and heart-healthy fats, this tasty, versatile spread is best when made simply with finely ground peanuts.Frozen vegetables:?Vegetables harvested at their peak and immediately frozen retain all their nutritional value, allowing us to enjoy vegetables’ benefits year round. They’re often less expensive than fresh produce, too. Processed Foods for Improved LivelihoodsFood and Agriculture Organization of the United Nations, 2004From IntroductionFood has been processed since communities first came together thousands of years ago. Most foods need some form of preparation and processing to make them more attractive to eat. Grains, vegetables, meats and fish are each unpalatable in their raw state, and some foods, such as cassava, are dangerous if eaten without processing. Even nuts, milk and fruits that are eaten raw can benefit from processing into a wide variety of other products.Different types of processing have been developed over generations into the range of methods that we have today. In every region, country and even in individual villages, there are distinctive traditional processed foods that are well suited to the local climatic and socio-economic conditions (for example, the 2 000 different cheeses throughout the world, each with its own distinctive flavour and texture). In villages throughout the world, families inherit or develop specialist skills and become for example the village baker, brewer or fish smoker. Traditional products have a high local demand and are often sought by people in other areas, so establishing trade and the development of local food businesses. In Sri Lanka, for example, some communities are known throughout the island for the quality of their buffalo curd (yoghurt), which is bought by traders and distributed over wide areas. Food preparation and processing therefore benefit communities by:increasing the variety of foods in the diet;creating special foods for cultural or religious occasions, thus reinforcing cultural identities;creating opportunities for sales and income generation.However, processing does more than change the eating quality of raw foods. All foods are biological materials that begin to decay as soon as they are harvested or slaughtered. Processing slows down or stops this deterioration and thus allows foods to be preserved for extended periods. This benefits village communities in a number of ways.It enables food to be stored as a reserve against times of shortage to increase food security (to ensure that sufficient food is available and that essential nutrients are eaten throughout the year).It enables crops to be sold out of season when prices are higher.Processing offers opportunities for villagers to diversify their sources of income. When farmers in an area grow similar crops, processing helps to avoid the effects of lowered prices and incomes when seasonal gluts occur at harvest time. Processing also enables farmers who grow low-value staple crops to add value and increase household incomes. For example, in many African countries processing sorghum into beer or processing cassava into gari or snack foods can form very successful small-scale businesses. In many Asian countries, value is similarly added to fruits and vegetables by processing them into a wide range of pickles, chutneys and other relishes. These small-scale operations are a major source of employment in rural villages, estimated at up to 60 percent of employment in some countries.Many governments and international development agencies promote food processing as a means of alleviating poverty in rural areas. There are many advantages in choosing food processing over other income-generating activities.Food processing is accessible - everyone is familiar with the food that they grow and eat and, compared with some other types of business, there are fewer aspects to learn when getting started. Small-scale food processing is also particularly suitable for women, who may be the specific intended beneficiaries of development programmes.If chosen correctly, processed foods can have a good demand and offer the opportunity to generate good profits by adding value to raw materials.Crops or animals that are the raw materials for processing are usually readily available (and sometimes in surplus).Of the many different types of processing technologies, most are suitable for small-scale operation with an affordable level of investment by rural people.Domestic utensils can be used in many processes when starting up.When production expands, many types of processing equipment can be manufactured locally by metal workshops or carpenters, thus creating further employment.Most types of processing have few negative environmental effects. less sugar (and salt) in American foodsBy?DP OpinionDenver Post Opinion21 Comments?Print HYPERLINK "" ShareMany processed foods, such as Cheerios, include sugar among their ingredients. (Associated Press file photo)Re: “‘Year of No Sugar’ author explains health benefits of less sugar,” March 19 Food story.As your article notes, sugar is an ingredient in virtually all processed and packaged food — just look at the labels. As an example, Prego Italian Sauce includes 10 grams of sugar. It also includes 480 milligrams of salt per serving, or 20 percent of the recommended daily value for sodium. The label touts “low in fat & saturated fat,” a “good source of fiber, ” and “gluten free.” It does not state “sugar free” or “salt free.”I recommend consumers contact the food manufacturers — e.g., Campbell’s, Kraft Foods — and tell them to cut out the sugar and salt. The major grocery chains could also be proactive and tell these same food companies to reduce the amount of sugar and salt of their products they sell in their stores.If Campbell’s sold concrete, I’d bet they add sugar.Martin Allen,?CentennialThis letter was published in the March 20 edition. foodFrom Wikipedia, the free encyclopediaFor the American supermarket chain, see?Whole Foods Market.Unrefined, whole foodsWhole foods?are foods that are?unprocessed?and?unrefined, or processed and refined as little as possible, before being consumed. Whole foods typically do not contain added salt, carbohydrates, or fat.[1]?Examples of whole foods include?unpolished grains,?beans, fruits, vegetables and non-homogenized?dairy products.[2]?Although originally all human food was whole food,[2]?one of the earliest uses of the term post-industrial age was in 1960 when the leading organic food organization called the?Soil Association?opened a shop in the name selling organic and whole grain products in London, UK.[3]The term is often confused with?organic food, but whole foods are not necessarily organic, nor are organic foods necessarily whole."Diets rich in whole and unrefined foods, like whole grains, dark green and yellow/orange-fleshed vegetables and fruits,?legumes,?nuts?and?seeds, contain high concentrations of antioxidant?phenolics, fibers and numerous other?phytochemicals?that may be protective against?chronic diseases."[1]?A diet rich in a variety of whole foods has been hypothesized as possibly anti-cancer due to the synergistic effects of antioxidants and phytochemicals common in whole foods.?[4]A focus on whole foods offers three main benefits over a reliance on?dietary supplements: they provide greater?nutrition?for being a source of more complex?micronutrients, they provide essential?dietary fiber?and they provide naturally occurring protective substances, such as phytochemicals.[5] 59, HYPERLINK "" Notes to Teachers for ImplementationThis is designed as a summative assessment, but I believe this could be even more meaningful used as a teaching tool to teach skills and concepts through a Project Based Learning unit. You can separate the different tasks on different days, teaching the key skills prior to student practice of the tasks. Separate the rubrics into discrete skills and use them as guiding documents to help students move up the continuum to achieve the highest level of quality. Each part may be used for instruction, remediation, enrichment, or formative assessment, depending on the way you plan your lesson.Depending on your class, you may find that you need to model the thinking used during a skill task (Think Aloud/Make Thinking Visible); provide teacher-created models of weak, good, better, and best responses for students to analyze; engage students in collaborative reading and note-taking routines; engage students in peer and self-evaluation of emerging skills; and implement other gradual-release strategies to create an environment that rewards growth mindsets for thinking and learning. ................
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