Food and Nutrition Curriculum Grade 7

Warren Township Schools

Warren Township, NJ

Food and Nutrition

Curriculum

Grade 7

Dr. Tami R. Crader

Superintendent of Schools

William Kimmick

Curriculum Coordinator

Stacey Hann-Modugno

Curriculum Supervisor

Adopted: November 28, 2011

WARREN TOWNSHIP SCHOOLS

Foods and Nutrition

(Home Arts Elective- approx. 26 days)

Grade 7

Unit I: Kitchen Safety and Sanitation

Essential Question: How do we keep ourselves and others safe when working in the kitchen?

NJCCCS

OBJECTIVES

RESOURCES

CPI#

The learner will be able to:

HEALTH & PE Describe and assess the degree of risk in Teacher/ student Discussion

Standard

a variety of kitchen situations and Fire Extinguisher Demonstration

ASSESSMENTS

Role play

Worksheet Completion

2.1.8.D.1

identify strategies to reduce intentional Kitchen Hazards Worksheet

and unintentional injuries to self and

others.

21st-Century

Life/Career

Skills

Explain how rules, laws, and safety Students brainstorm and relate personal Teacher Observation

practices protect individual rights in the experiences.

Safety checklist

classroom and the global workplace. Teacher /Student Discussion

9.1.8.F.2

HEALTH & PE Demonstrate the safe handling of the Teacher generated worksheet on utensils

correct kitchen tools and equipment and we will use in class/ Teacher

Standard

2.1.8.D.1

proper handling of food.

demonstration/

Kitchen Lab Evaluation

WARREN TOWNSHIP SCHOOLS

Foods and Nutrition-(con¡¯t)

Grade 7

Unit II: Nutrition

Essential Questions: How is what I eat essential to my overall heath and well being?

What is nutrition and why is it important to my daily living?

NJCCCS

OBJECTIVES

CPI#

The learner will be able to:

HEALTH & PE Assess and apply health data to

enhance each dimension of personal

Standard

RESOURCES



Teacher created Worksheets

ASSESSMENTS



activity

complete on teacher generated

worksheet

2.1.8.A.1

wellness using the

guidelines.

HEALTH.PE

Standard

List the 6 nutrients, their function in the Nutrient Information sheets in each body, and sources of each nutrient.

kitchen for Rotation Group Work to

complete in workbook.- Teacher created

Student completes Teacher

generated worksheet

Analyze the nutritional values of new

products and supplements and serving

sizes.

Compare and contrast nutritional

information on similar food products in

order to make informed choices.

Food Packages with nutrition labeling

Food Models with nutrition information

Sugar Tubes- Nasco

Teacher Observation

Identify and defend healthy ways for

adolescents to lose, gain, or maintain

weight.

Compare the nutrition information on

food labels.

Class discussion

Teacher Observation

2.1.8.A.1

HEALTH & PE

Standard

2.1.8.B.4

2.1.6.B.4

HEALTH/PE

Standard

2.1.8.B.2

WARREN TOWNSHIP SCHOOLS

Foods and Nutrition-(con¡¯t)

Grade 7

Unit III: Food Preparation Skills

Essential Question: What steps can we take to assure success when we prepare our recipes?

NJCCCS

CPI#

Common Core

MATH

7.G.6

OBJECTIVES

The learner will be able to:

Demonstrate the correct measuring

techniques for dry and liquid

ingredients.

Common Core Modify recipes by ? and identify,

abbreviations and equivalents used in

MATH

recipes.

7.EE.3

WORLD

LANGUAGE

7.1.NH.C.5

21st-Century

Life/Career

Skills

9.1.8.C.1-3

Define and execute various cooking

terms used in recipes. List the cooking

terms that come from other languages.

Understand job assignments of shared

responsibilities of each group member

for obtaining supplies and equipment:

cooking; cleaning up; dishwashing and

dish drying.

RESOURCES

ASSESSMENTS

Banana Bread or Apple Cake recipe Teacher Observation

prepared as group and other recipes

selected for lab work.

Written Recipes

Worksheet graded

Nasco- Food Term Bingo

Cooking Terms in French PosterTeacher Made

Saut¨¦ed Vegetable

Worksheet- underline verbsaction words ¨C cooking terms

Student Lab Responsibilities and

Procedures on Job Chart found on

kitchen clipboard

Completed Job Chart for each

Lab

Food Lab

WARREN TOWNSHIP SCHOOLS

Foods and Nutrition-(con¡¯t)

Grade 7

Unit IV: Food Preparation Labs

Essential Question: How can we complete everything needed to prepare, cook and eat a recipe in a limited time?

NJCCCS

CPI#

st

21 -Century

Life/Career

Skills

OBJECTIVES

The learner will be able to:

RESOURCES

ASSESSMENTS

Identify utensils, equipment and steps

needed to prepare a recipes used in lab.

Large and small kitchen lab equipment

and Teacher created worksheet

Teacher Observation

Execute basic food preparation skills

using planning and time management

in the kitchen lab.

Teacher created recipes ¨Cusing a variety

of kitchen tools, equipment based on

the 5 food groups.

Teacher Observation of Labs

9.1.8.C.1

21st-Century

Life/Career

Skills

9.1.8.C.1

21st-Century

Life/Career

Skills

9.1.8.C.2

Kitchen Lab

Work in cooperative group setting in Teacher Created Recipes

kitchen labs preparing a teacher

selected recipe using the ingredients

from the basic food groups

Teacher Observation

Lab Evaluation Sheet

Common Core

LANGUAGE

Arts/Science &

Technical -

Follow written (recipes) and oral

directions as they manage time to

complete recipes during class time.

Self Assessment Oral

RST.6-8.3

Kitchen Lab

Teacher Created Recipes

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