Nutrition and Food Science Pathway - Home



WEEKDAYCONCEPTOBJECTIVESINSTRUCTIONAL STRATEGIESSTANDARDS(CCGPS, GPS, AP)Week 1Monday, 1/7Professional Learning Day (Student Holiday)Tuesday, 1/8UNIT 4BDigestion & AbsorptionREVIEW 1st SEMESTER Digestion & Absorption Workbook for accuracy and knowledgeReview – How Nutrients Become You (Chapter 3 – NWFL)Activity A – Food BreakdownActivity B – What Could be WrongActivity C – Digestive DisordersActivity D – Backtrack through Chapter 3 HANDOUT – FOOD VOCABULARY TERMS – Crossword FCS-FNW-1 b) Define digestion, absorption, and metabolism and relate to nutritional statusWednesday, 1/9Digestion & AbsorptionREVIEW Digestion & Absorption and build a digestive tract model LAB BUILD MODEL GROUP A – Fried Rice LAB GROUP B – Build Digestive Tract Model Determining Energy Values FCS-FNW-1 b) Define digestion, absorption, and metabolism and relate to nutritional statusThursday, 1/10Digestion & AbsorptionExamine and analyze the Digestive System as it relates to processing a high fiber mealGROUP A – Build Digestive Tract Model Determining Energy ValuesGROUP B - Fried Rice LAB FCS-FNW-1 b) Define digestion, absorption, and metabolism and relate to nutritional statusFriday, 1/11PersonalWellnessPlanPROJECTDigestion & AbsorptionExamine and analyze the Digestive System as it relates to processing a high fiber mealWRITE an ESSAY – How Oriental Rice Becomes You Students will describe the process of digestion after consuming fried rice, explaining the body’s complete digestive process of fried rice using the digestive vocabulary terms.FCS-FNW-1 b) Define digestion, absorption, and metabolism and relate to nutritional statusWEEKDAYCONCEPTOBJECTIVESINSTRUCTIONAL STRATEGIESSTANDARDS(CCGPS, GPS, AP)Week 2Monday, 1/14UNIT 5 NUTRITION & CALORIES Identify ways to maintain personal wellnessIntroduction to Maintaining Personal WellnessIdentify and review the unit vocabulary – PPT guideReview Essential QuestionsWhole Grains for Breakfast FCS- FNW-5.Students will apply the Dietary Guidelines throughout the lifespan as they relate to modern life. Tuesday, 1/15Nutrition & Calories Examine and analyze the Dietary Guidelines for AmericansDietary Guidelines PPT —Recommendations from the USDA Whole Grains For Healthy Family Meals-video clip GUIDELINES FOR AMERICANS 2010 PPT SLIDES 13,17,18-29FCS- FNW-5b) Explain how to build a healthy base following the My Plate, choosing whole grains and a variety of fruits and vegetables daily, and keeping foods safe to eat. Wednesday, 1/16Nutrition & CaloriesExamine and analyze the Dietary Guidelines for AmericansDietary Guidelines PPT —Recommendations from the USDA USDA Fresh Fruit & Vegetable Program DIETARY GUIDELINES FOR AMERICANS 2010 PPT SLIDES 30-59FCS- FNW-5b) Thursday, 1/17Nutrition & CaloriesComplete Personal WellnessPlanPROJECTINTRODUCTION Personal Wellness Plan - Unit 5 ProjectCOUNTS 2 TEST GRADESDistribute the Personal Wellness Plan Unit Project and go over details and EXAMPLES Give out FOOD DIARY & ACTIVITY LOG –HOMEWORK Set Up FOLDER – Personal Wellness Project in FOODS IFCS- FNW-5.Students will apply the Dietary Guidelines throughout the lifespan as they relate to modern lifeFriday, 1/18Nutrition & CaloriesPersonal WellnessPlanPROJECTTake Personal MeasurementsAnalyze Data Lab Activity: Taking anthropometric measures, calculating BMI, and plotting on a growth grid. Demonstrate correct use of the measuring tape, and weight scale; review the formula for Body Mass Index (BMI) calculation and how to calculate the age in years, months, and days. Pair same-gender students and distribute the following:CDC Boys 2 to 20 Years BMI Growth Grid Worksheet to the male students.CDC Girls 2 to 20 Years BMI Growth Grid Worksheet to female students. FCS- FNW-5.Students will apply the Dietary Guidelines throughout the lifespan as they relate to modern lifeWEEKDAYCONCEPTOBJECTIVESINSTRUCTIONAL STRATEGIESSTANDARDS(CCGPS, GPS, AP)Week 3Monday, 1/21MLK HOLIDAYTuesday, 1/22Nutrition & CaloriesPWPCalculating BMI and Waist-to-hip-ratioAnalyze DataSECTION 2PROJECT DETAILS AND guide Complete Math Activity: Calculating BMI and Waist-to-Hip Ratio Worksheet IDEAL Body Weight Summary: Discuss the importance of growth grids in relation to the Dietary Guidelines—values of the factors included in formulas affect what is needed to achieve and/or maintain improved overall health. FCS- FNW-5.Students will apply the Dietary Guidelines throughout the lifespan as they relate to modern lifeWednesday, 1/23Nutrition & CaloriesPWPTo understand and analyze the importance of physical activity to overall wellnessSECTION 7Food Diary data and calculationsActivity Log guidelines and data collectionDIVIDERS – Set up Project FolderIndividual Work – Analyze data and complete SectionsFCS- FNW-5. a) Discuss how maintaining a healthy weight and being physically active will promote fitness. Thursday, 1/24Nutrition & CaloriesPWPPROJECTPersonal Diet History SECTION 1 or 3Diet Prescriptions – % of CHO-PRO-FAT in Total Calories Complete calculations Explain INTRODUCTORY ESSAY FCS- FNW-5.Students will apply the Dietary Guidelines throughout the lifespan as they relate to modern lifeFriday, 1/25Nutrition & CaloriesPWPPROJECTSECTION 1SECTION1: INTRODUCTORY ESSAY Proofread/spell check/peer proofing/corrections FCS- FNW-5.Students will apply the Dietary Guidelines throughout the lifespan as they relate to modern lifeWEEKDAYCONCEPTOBJECTIVESINSTRUCTIONAL STRATEGIESSTANDARDS(CCGPS, GPS, AP)Week 4Monday, 1/28Nutrition & CaloriesPWPPROJECTSECTION 4& 7 INTRODUCTORY ESSAY Proofread/spell check/peer proofing/corrections FOOD DIARY & ACTIVITY LOGS, complete SECTION 3 & 4:TYPE COVER PAGE and SECTION 7 notes and find PICTURES FCS- FNW-5 a) FCS- FNW-4 b) Explain why an active lifestyle plays an important role in My PlateTuesday, 1/29Nutrition & CaloriesPWPPROJECTSECTION 4& 7Individual Work - Same as ABOVE Teacher Assessment INTRODUCTORY ESSAY - PRINTFCS- FNW-5 a) Discuss how maintaining a healthy weight and being physically active will promote fitness. Wednesday, 1/30Nutrition & CaloriesPWPPROJECTSECTION 5SECTION 5: Personal Diet Recommendations Go to and set up accountSet up Food Tracker account and KEY IN personal data to create your Personal Diet Recommendations observations. My Personal Diet Recommendations - Caloric Intake “Empty Calories allowed” in YOUR PLAN MY recommendations for each category Personal observations from each category of improvement FCS- FNW-5.Students will apply the Dietary Guidelines throughout the lifespan as they relate to modern lifeThursday, 1/31Nutrition & CaloriesPWPPROJECTSECTION 5Individual Work - Same as ABOVE Teacher AssessmentFCS- FNW-5.Students will apply the Dietary Guidelines throughout the lifespan as they relate to modern lifeFriday, 2/1Nutrition & CaloriesBENCHMARK REVIEW SHEET & PWPPROJECTComplete BENCHMARK REVIEW SHEET Individual Work - Same as ABOVE Teacher Assessment FCS- FNW-5.Students will apply the Dietary Guidelines throughout the lifespan as they relate to modern lifeWeek 5Benchmark Week #1Monday, 2/4CTAE BENCHMARK # 1FOODS 1 - BENCHMARK # 1Tuesday, 2/5Nutrition & CaloriesIdentify an appropriate Calorie Based Meal Plan for your Personal Dietary needs. SECTION 6Complete SECTION 6: Calorie Based Meal Plan EXAMPLE (divider)My Calorie Based Meal ( copy and paste from INTERNET an actual suggested MENU that meets your caloric needs) LIST WEBSITE URL (no pictures needed)FCS-FNW-4. Students will utilize the My Plate to demonstrate serving sizes and recommended daily intake of different food groups. Wednesday, 2/6Nutrition & CaloriesIdentify an appropriate Calorie Based Meal Plan for your Personal Dietary needs. SECTION 6Complete SECTION 6: Calorie Based Meal Plan EXAMPLE (divider)My Calorie Based Meal ( copy and paste from INTERNET an actual suggested MENU that meets your caloric needs) FCS- FNW-4. c) Visit the My Plate website and calculate the recommended servings for age and activity level.Thursday, 2/7Nutrition & CaloriesAnalyze Personal Wellness Plan ComponentsSECTION 1-7, 9Complete SECTION 7: Video Clips from CDC – Activity Levels for TeensComplete Activity Level AssessmentsFCS- FNW-5.FCS- FNW-4 b) Explain why an active lifestyle plays an important role in My PyramidFriday, 2/8Nutrition & CaloriesAnalyze Personal Wellness Plan ComponentsSECTION 1-7, 9Complete SECTION 8: COMPOSE - FINAL SUMMARY ESSAYFCS- FNW-5.FCS- FNW-4 WEEKDAYCONCEPTOBJECTIVESINSTRUCTIONAL STRATEGIESSTANDARDS(CCGPS, GPS, AP)Week 6Monday, 2/11Nutrition & CaloriesAnalyze Personal Wellness Plan ComponentsSECTIONS 1-9Create DIVIDERS – and compile BOOK REVISE and CHECK - FINAL SUMMARY ESSAYNOVEL – early completersFCS- FNW-5.FCS- FNW-4 Tuesday, 2/12DUE TODAY – PWPFebruary 12, 2013Nutrition & Calories Personal WellnessPlanPROJECTDUE TODAYComplete SECTION 9: Create RESOURCE PAGECheck for ANY INCOMPLETE SECTIONS and COMPLETEPersonal WellnessPlanPROJECTDUE TODAY (FOR LABS) - February 12, 2013LABS – EARLY COMPLETERS FCS- FNW-5.FCS- FNW-4 Wednesday, 2/13Nutrition & Calories Wellness Celebration LABS Valentine’s Day LABS - Wellness Labs EARLY COMPLETERS Personal Wellness PlanPROJECTDUE February 15, 2013 – NO LABS FCS- FNW-5.Students will apply the Dietary Guidelines throughout the lifespan as they relate to modern lifeThursday, 2/14Nutrition & Calories Wellness Celebration LABSValentine’s Day LABS - Wellness Labs Personal Wellness PlanPROJECTDUE February 15, 2013 – NO LABS FCS- FNW-5.Students will apply the Dietary Guidelines throughout the lifespan as they relate to modern lifeFriday, 2/15Nutrition & Calories Wellness Celebration LABSValentine’s Day LABS - Wellness Labs Personal Wellness PlanPROJECTDUE February 15, 2013 – NO LABS FCS- FNW-5.Students will apply the Dietary Guidelines throughout the lifespan as they relate to modern lifeWEEKDAYCONCEPTOBJECTIVESINSTRUCTIONAL STRATEGIESSTANDARDS(CCGPS, GPS, AP)Week 7Performance EssayMonday, 2/18WINTER HOLIDAYTuesday, 2/19WINTER HOLIDAYWednesday, 2/20WINTER HOLIDAYThursday, 2/21PERSONAL DAY-SUB UNIT 6 Diet And NutritionDevelop plan of a healthy diet using correct portion sizeHealthy Weight Management – Chapter 13 NWfor LIFE READ Chapter 13 and complete Activity F – Recalling the FACTS in WKBK ( handouts)FCS-FNW-1. Students will discuss basic nutrient requirements and their use in dietary planningFriday, 2/22UNIT 6 Diet And NutritionDevelop plan of a healthy diet using correct portion sizeHealthy Weight Management – Chapter 13 NWfor LIFE READ Chapter 13 and complete Activity F – Recalling the FACTS in WKBK ( handoutsFCS-FNW-1. Students will discuss basic nutrient requirements and their use in dietary planningMonday, 2/25Diet And NutritionGain working knowledge of nutrient deficiencies, symptoms and preventionsYellow Squash Muffin LAB Foods High in NutrientsPORTION CONTROL PPT - FCS-FNW-2.c) Identify nutritionally vulnerable groups: Tuesday, 2/26Diet And NutritionGain working knowledge of nutrient deficiencies, symptoms and preventionsBMK #2 – Study Guide Chapter 8 - REVIEW Dietary Tools –2010 Dietary Guidelines 2000 Calorie Meal Exchange Lists for Meal PlanningReading a Food LabelFCS-FNW-2.c) Identify nutritionally vulnerable groups: women, growing children, and cultural groupsWednesday, 2/27CTAE Performance EssayThursday, 2/28Diet And NutritionGain working knowledge of nutrient deficiencies, symptoms and preventionsYellow Squash Muffin LAB Foods High in NutrientsPORTION CONTROL PPT -FCS-FNW-2.c) Identify nutritionally vulnerable groups: Friday, 3/1Diet And NutritionGain working knowledge of nutrient deficiencies, symptoms and preventionsBMK #2 – Study Guide Chapter 8 - REVIEW Dietary Tools –2010 Dietary Guidelines 2000 Calorie Meal Exchange Lists for Meal PlanningReading a Food LabelFCS-FNW-2.c) Identify nutritionally vulnerable groups: women, growing children, and cultural groupsWEEKDAYCONCEPTOBJECTIVESINSTRUCTIONAL STRATEGIESSTANDARDS(CCGPS, GPS, AP)Week 8Monday, 3/4Diet And NutritionDevelop plan of a healthy diet using correct portion sizePREP – Zucchini Bread LAB – Seniors LAB WORKSHEETS – Recipe PREP FCS-FNW-1. Students will discuss basic nutrient requirements and their use in dietary planningTuesday, 3/5Diet And NutritionGain working knowledge of nutrient deficiencies, symptoms and preventionsDiet & Nutrition PowerPointLAB WORKSHEETS – Recipe PREP Portion Sizes Discussion/ActivityFCS-FNW-1. Students will discuss basic nutrient requirements and their use in dietary planningWednesday, 3/6Diet And NutritionGain working knowledge of nutrient deficiencies, symptoms and preventionsZucchini Bread LAB Foods High in Nutrients(review – BMK #2 -- INDEX CARD NOTES) FCS-FNW-2.c) Identify nutritionally vulnerable groups: women, growing children, and cultural groupsThursday, 3/7Diet And NutritionGain working knowledge of nutrient deficiencies, symptoms and preventionsZucchini Bread LAB Foods High in Nutrients(review – BMK #2 -- INDEX CARD NOTES) FCS-FNW-2.c) Identify nutritionally vulnerable groups: women, growing children, and cultural groupsFriday, 3/8BMK #2 REVIEW BMK #2 REVIEW BMK #2 REVIEW BMK #2 REVIEW WEEKDAYCONCEPTOBJECTIVESINSTRUCTIONAL STRATEGIESSTANDARDS(CCGPS, GPS, AP)Weeks 9/10Benchmark Week #2Monday, 3/11BMK CTAE BENCHMARK #2PRE-TEST – EATING DisordersFCS-FNW-1-5Tuesday 3/12UNIT 7 Dietary DisordersDescribe how the various types of eating disorders affect the human bodyEating Disorders - Chapter 14Activity D – Recall the FACTS pg 103-4 WkBookEating Disorders – Video ClipFCS-FNW-2 a) Examine and discuss the causes and effects of Anorexia Nervosa, Bulimia Nervosa, and Binge-Eating Disorder. Wednesday, 3/13Dietary DisordersDescribe how the various types of eating disorders affect the human bodyEating Disorders Power Point Notes and discussion Anorexia Nervosa PowerPoint Notes and discussionFCS-FNW-2 a) Examine and discuss the causes and effects of Eating Disorder. Thursday, 3/14 Professional Learning (Student Holidays)Friday, 3/15Monday, 3/18Dietary DisordersExamine/analyze reasons and dangers of PICABulimia Nervosa Power Point Notes and discussion - Binge Eating Disorder Power Point VIDEO – CLIP INDVL - Activity A – Read the Warning Signs pg 99 WkBookGROUP - Activity B – Help for Eating DisordersFCS-FNW-2 b) Identify health risks associated with Pica Tuesday, 3/19Dietary DisordersExamine/analyze reasons and dangers of PICAPica And Related Disorders Power Point Notes and discussion FCS-FNW-2 b) Identify health risks associated with Pica Wednesday, 3/20Dietary DisordersREVIEW for TEST Dietary Disorders – REVIEW for TEST ( TEST FRIDAY – no Class Thursday)FCS-FNW-2 a) Examine and discuss the causes and effects of Eating DisorderThursday, 3/21 TEST FRIDAY – 5,6,7 Dietary Disorders PLAY FIT FOOD HOROSCOPE – Web MD , 3/22SENIORS – “CULINARY SKILLS - THESIS PROJECTS” Monday, 3/18RECIPE SKILLSFOR CTE ADVISORY COUNCIL LUNCHEONPREPARE THE “GIVEN” DESSERT RECIPE. During “DOWNTIME” PREPARE 2 BROWNIE MIXES. ONE OF 1 BROWNIE PAN IS FOR YOUR GROUP, ALL THE OTHER IS FOR THE LUNCHEON. RECIPE MUST BE PREPARED TIMELY, CORRECTLY, WITH EXCELLENT RESULTS and PRESENTATION MUST BE EXCEPTIONAL.FCS- FNW-5.Students will apply the Dietary Guidelines throughout the lifespan as they relate to modern lifeTuesday, 3/19PREPARATION SKILLSFOR CTE ADVISORY COUNCIL LUNCHEONLABS CLEANED BEFORE and AFTER properlySTORAGE MUST BE HANDLED PROPERLYThese will be presented to the Advisory Council at their Luncheon FCS- FNW-5.Students will apply the Dietary Guidelines throughout the lifespan as they relate to modern lifeWednesday, 3/20COOKING SKILLS-PRESENTATION SKILLSFOR CTE ADVISORY COUNCIL LUNCHEONFinish LABS FCS- FNW-5.Students will apply the Dietary Guidelines throughout the lifespan as they relate to modern lifeThursday, 3/21FRIDAY – 5,6,7 CLEAN and ORGANIZE your LAB --- WEEKDAYCONCEPTOBJECTIVESINSTRUCTIONAL STRATEGIESSTANDARDS(CCGPS, GPS, AP)Week 11Monday, 3/25UNIT 8Food ChoicesFood ChoicesDescribe how the world around them affects their food choicesFood Choices: The World Around YouFood Choices PowerPointRegional, Traditional or Cultural Sensory AttributesFCS-FNW-3a. Discuss socio-cultural impacts and analyze the influences of demographic factors: age, gender, education level, family composition, income, and exposure to new foodsTuesday, 3/26Food ChoicesDescribe how the world around them affects their food choicesFood Choices: The World Around YouSensory AttributesFCS-FNW-3a. Discuss socio-cultural impacts and analyze the influences of demographic factors: age, gender, education level, family composition, income, and exposure to new foodsWednesday, 3/27Food ChoicesEffects of how advertising can affect food choices Give examples how advertising can affect food choices.Food Advertising – Effects of Food Choices What’s the commercial/ad selling?Investigation and Research – Video Clips Advertising – Effects of Food Choices What’s the commercial/ad selling?Investigation and Research – Video ClipsFCS-FNW-3b)Describe the influence of marketing techniques (such as packaging, advertising techniques, and physical environment) on food choices.Thursday, 3/28Food Choices - Food Choices LAB ? and ?Describe how the world around them affects their food choicesFood Choices LAB – Identifying Food ChoicesBreakfast MEAL – PREP FCS-FNW-3Students will identify the factors that affect food choices and dietary quality.Friday, 3/29Food Choices - Food Choices LAB ? and ?Describe how the world around them affects their food choicesFood Choices LAB – Identifying Food ChoicesBreakfast MEAL – PREP FCS-FNW-3Students will identify the factors that affect food choices and dietary quality.WEEKDAYCONCEPTOBJECTIVESINSTRUCTIONAL STRATEGIESSTANDARDS(CCGPS, GPS, AP)Week 12Monday, 4/1Food Choices - Food Choices LAB ? and ? Analyze the impact of medical issues on an individual’s food choicesFood Choices LAB – Identifying Food ChoicesBreakfast MEAL Medical Issues that Impact Food Choices – NON LAB Medical Issues and Food Choices Graphic OrganizerMedical Issues – Pamphlet PROJECT FCS-FNW-3Students will identify the factors that affect food choices and dietary quality.Tuesday, 4/2Food Choices - Food Choices LAB ? and ?Describe how the world around them affects their food choicesFood Choices LAB – Identifying Food ChoicesBreakfast MEAL Medical Issues that Impact Food Choices – NON LAB Medical Issues and Food Choices Graphic OrganizerMedical Issues – Pamphlet PROJECT FCS-FNW-3Students will identify the factors that affect food choices and dietary quality.Wednesday, 4/3Food Choices - Food Choices LAB ? and ?Describe how the world around them affects their food choicesFood Choices LAB – Identifying Food ChoicesBreakfast MEAL Medical Issues that Impact Food Choices – NON LAB Medical Issues and Food Choices Graphic OrganizerMedical Issues – Pamphlet PROJECT FCS-FNW-3Students will identify the factors that affect food choices and dietary quality.Thursday, 4/4Food Choices - Food Choices LAB ? and ?Describe how the world around them affects their food choicesFood Choices LAB – Identifying Food ChoicesBreakfast MEAL Medical Issues that Impact Food Choices – NON LAB Medical Issues and Food Choices Graphic OrganizerMedical Issues – Pamphlet PROJECT FCS-FNW-3Students will identify the factors that affect food choices and dietary quality.Friday, 4/5LAB MAINTENANANCE ! ! ! ! ! !SPRING BREAKWEEKDAYCONCEPTOBJECTIVESINSTRUCTIONAL STRATEGIESSTANDARDS(CCGPS, GPS, AP)Week 13Monday, 4/15UNIT 9Dietary GuidelinesApplication of Dietary Guidelines Dietary Guidelines REVIEW Activities - GAME Create the Dietary Guidelines Magic Square FCS- FNW-5.Students will apply the Dietary Guidelines throughout the lifespan as they relate to modern lifeTuesday, 4/16Dietary GuidelinesApplication of Dietary GuidelinesIntroduce - MENU PLANNER SCENARIOS to produce a 1 week menu for your clientFCS- FNW-5 c) Explain how to build a healthy base following the My Plate, choosing whole grains and a variety of fruits and vegetables daily, and keeping foods safe to eat.Wednesday, 4/17Dietary GuidelinesApplication of Dietary GuidelinesIntroduce - MENU PLANNER SCENARIOS to produce a 1 week menu for your clientFCS- FNW-5 c) Explain how to build a healthy base following the My PlateThursday, 4/18Unit 10 Nutrition Facts Discuss the components of a Nutrition Facts panelIdentify nutrient claims and discuss related descriptive termsUsing FOOD MODELS Discuss the components of a Nutrition Facts panel: product specific information (serving size, servings per container, calories and calories from fat, nutrient amounts and percentages of the Daily Values) versus Daily Values. FOOD LABELS FCS-FNW-6 Students will demonstrate reading labels-- the importance of the Nutrition Facts panel and identify number of servings per container. Friday, 4/19Nutrition Facts Assess Food Label requirements Using FOOD MODELS Discuss the components of a Nutrition Facts panel: product specific information (serving size, servings per container, calories and calories from fat, nutrient amounts and percentages of the Daily Values) versus Daily ValuesFCS-FNW-6 -c) Compare and contrast the legal requirements for labeling packaged foods, functional foods, and dietary supplements where mandatory and optional food labeling is required.WEEKDAYCONCEPTOBJECTIVESINSTRUCTIONAL STRATEGIESSTANDARDS(CCGPS, GPS, AP)Week 14Benchmark Week #3Monday, 4/29REVIEW Bmk #3REVIEW Bmk #3CTAE BENCHMARK #3 – REVIEW FCS-FNW-1 - FCS-FNW-6Tuesday, 4/30REVIEW Bmk #3CTAE BENCHMARK #3CTAE BENCHMARK #3FCS-FNW-1 - FCS-FNW-6Wednesday, 5/1Nutrition Facts TEACHING OTHERS: Understanding a Food Label Using your Food Item - (by hand or computer)Create an Educational Flyer explaining the Nutrition Facts product specific information. (serving size, servings per container, calories and calories from fat, nutrient amounts and percentages of the Daily Values) versus Daily ValuesFCS-FNW-6 -c) Compare and contrast the legal requirements for labeling packaged foods, functional foods, and dietary supplements where mandatory and optional food labeling is required.Thursday, 5/2Nutrition Facts TEACHING OTHERS: Understanding a Food Label Using your Food Item - (by hand or computer)Create an Educational Flyer explaining the Nutrition Facts product specific information. (serving size, servings per container, calories and calories from fat, nutrient amounts and percentages of the Daily Values) versus Daily ValuesFCS-FNW-6 -c) Compare and contrast the legal requirements for labeling packaged foods, functional foods, and dietary supplements where mandatory and optional food labeling is required.Friday, 5/3Nutrition Facts TEST FOOD LABEL Application – TEST FCS-FNW-6 Students will demonstrate through LAB the importance of the Nutrition Facts panelWEEKDAYCONCEPTOBJECTIVESINSTRUCTIONAL STRATEGIESSTANDARDS(CCGPS, GPS, AP)Week 15Monday, 5/6Nutrition Facts LAB APPLICATION LAB Nutrition Facts LABAPPLICATION LAB Nutrition Facts LAB - GAME Activity Who Gets to Eat Today ? ? ? ? ?FCS-FNW-6 Students will demonstrate through LAB the importance of the Nutrition Facts panelTuesday, 5/7Nutrition Facts LAB APPLICATION LAB Nutrition Facts LABAPPLICATION LAB Nutrition Facts LAB - GAME Activity Who Gets to Eat Today ? ? ? ? ?FCS-FNW-6 Students will demonstrate through LAB the importance of the Nutrition Facts panelWednesday, 5/8Nutrition Facts LAB APPLICATION LAB Nutrition Facts LABAPPLICATION LAB Nutrition Facts LAB - GAME Activity Who Gets to Eat Today ? ? ? ? ?FCS-FNW-6 Students will demonstrate through LAB the importance of the Nutrition Facts panelThursday, 5/9UNIT 11 Nutritional Health RisksIdentifying behaviors affecting increased chances for chronic diseasesPANEL DISCUSSION - Preparation Discuss how the effects of excessive alcohol and tobacco consumption can increase the chances for chronic diseases, including liver disease and lung disease. Explain how tobacco use can curb an appetite and how using it for that purpose can be dangerous to your health. Describe how alcohol and tobacco use can weaken bones, contribute to heart disease, cause cancers, and cause damage to the digestive tract including the accessory organs.FCS-FNW-7.Students will examine and discuss the health risks of an unhealthy lifestyle, dietary choices, and unbalanced nutritional intake. Friday, 5/10Nutritional Health RisksIdentifying behaviors affecting increased chances for chronic diseasesPANEL DISCUSSION Preparation Debates and Rebuttals FCS-FNW-7AP ExamsMonday, 5/6 – AP Chemistry (AM) and AP Psychology (PM)Wednesday, 5/8 – AP Calculus (AM) Thursday, 5/9 – AP English Literature (AM)Friday, 5/10 – AP English Language (AM), AP Art (AM), and AP Statistics (PM)Career Pathways TestingTuesday, 5/7Wednesday, 5/8Thursday, 5/9 (PM – Make-Up Exams)WEEKDAYCONCEPTOBJECTIVESINSTRUCTIONAL STRATEGIESSTANDARDS(CCGPS, GPS, AP)Week 16Monday, 5/13Nutritional Health RisksIdentifying behaviors affecting increased chances for chronic diseasesPANEL DISCUSSION (Continued)FCS-FNW-7.Students will examine and discuss the health risks of an unhealthy lifestyle, dietary choices, and unbalanced nutritional intakeTuesday, 5/14SEMESTER REVIEW LAB MAINTENANCE LAB MAINTENANCE - EVERYONE ALL GPS Wednesday, 5/15SEMESTER REVIEW LAB MAINTENANCE LAB MAINTENANCE – EXAM REVIEW ALL GPSThursday, 5/16SEMESTER REVIEW LAB MAINTENANCE LAB MAINTENANCE – EXAM REVIEWALL GPSFriday, 5/17EOCTs, Yearbooks, Carnival, Class NightAP ExamsMonday, 5/13 – AP Biology (AM) and AP Music Theory (AM)Tuesday, 5/14 – AP Government (AM) Wednesday, 5/15 – AP US History (AM)Thursday, 5/16 – AP Macroeconomics (AM) and AP World History (AM)Friday, 5/17 – AP Human Geography (AM)EOCTsThursday, 5/16 – EconomicsFriday, 5/17 – 9th Lit & Comp, Math 2(Other EOCTs will be given during Semester Exam periods.)WEEKDAYCONCEPTOBJECTIVESINSTRUCTIONAL STRATEGIESSTANDARDS(CCGPS, GPS, AP)Week 17Benchmark Week #4Monday, 5/20Senior Exams (Benchmark #4 – 5th, 6th, & 7th)Tuesday, 5/21Senior Exams (Benchmark #4 – 1st, 2nd, 3rd, & 4th) / Semester Exams (Benchmark #4 – 7th)Wednesday, 5/22Semester Exams (Benchmark #4 – 1st & 2nd)Thursday, 5/23Semester Exams (Benchmark #4 – 3rd & 4th)Friday, 5/24Semester Exams (Benchmark #4 – 5th & 6th)END 2ND SEMESTER – FY 2012-2013 ................
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