Plum Borough School District

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2 Course Nutrition and Wellness Grade(s) th Unit/Lesson Wellness and Goals for life- Unit 1 Overview s will create an individual wellness plan based on their individual traits and environment Big Ideas Nutrition, eating habits and preparation choices impact overall health and wellness throughout the lifecycle at individual and societal level. Standards PA: A, B, C, D National: , 4.1.2, , , , Concepts Competencies Materials Used Diets can be modified to improve health conditions Emotional, psychological and physical factors can have an impact on health. Many factors affect food choices Conduct a nutritional analysis of dietary intake for a current health condition Analyze societal messages regarding body size. Analyze the effect of food & fad diets, food addictions, & eating disorders on individuals health & wellness. Web Sites Web Sites Web Sites Essential Questions Why are teens vulnerable to the risks of eating disorders? Why is it important to be aware of your eating habits What is a wellness plan? Activities/ Assessments KWL Wellness Read for comprehension Wellness chapter. Magic Squares pair share project Diet Analysis Project at e.gov Complete study guide and analyze personal diet. Hands on activity Portion size Review personal body mass index and prepare 1 minute paper on Time Allocation 1-2 days 1-2 days 1-2 days Interventions: Tier 2 or 3, Enrichment, Remediation, etc Other: Technology, vocabulary, writing, etc

3 how to improve personal wellness plan. Act out 1 day in calendar from 30 days of Wellness or Reading strategy on Stress

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5 Course Nutrition and Wellness Grade(s) th Unit/Lesson Dietary Guidelines and Nutrition through the Life Cycle- Unit 2 Overview s will review and analyze factors that influence nutrition and wellness practices across the life span. Standards PA: D, F, C, B, National: , , , , 9.3.1, Concepts Competencies Materials Used Food and nutritional information needs to be interpreted by the consumer Meal management principles are an important consideration when planning meals Emotional, psychological and physical factors can have an impact on health Analyze sources of food and nutrition information, related to health and wellness Predict, then calculate the calories in different portion sizes Compare nutritional needs of individuals throughout the life cycle Web Sites and Food Preparation Equipment Web Sites Big Ideas Nutrition, eating habits and preparation choices impact overall health and wellness throughout the lifecycle at individual and societal level. Essential Questions How do we judge the reliability of food and nutrition information? How have portion sizes changed in the last 20 years? How and why do energy and nutrient requirements change with age? What is the connection between food and energy? Activities/ Assessments Analyze new food plate from govt. web site Cereal Portion Analysis Lab research and presentation of nutritional needs at different stages of the life cycle Time Allocation 1-2 days 1-2 days 1-2 days Interventions: Tier 2 or 3, Enrichment, Remediation, etc Other: Technology, vocabulary, writing, etc

6 Food and nutritional information needs to be interpreted by the consumer. Analyze meal for nutrient value. Web Sites s will plan menus for different age groups to meet specific needs.

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8 Course Nutrition and Wellness Grade(s) Unit/Lesson Nutrients, and Reading Labels- Unit 3 Overview s will name and explain the six major types of nutrients and give guidelines regarding calorie needs and calorie sources. Standards PA: B, C, E, F National: , , , , , , 9.3.1, Big Ideas Nutrition, eating habits and preparation choices impact overall health and wellness throughout the lifecycle at individual and societal level. Essential Questions What are the six major types of nutrients and the functions of each? Which nutrients supply your body with energy and how is it measured? What type of information is found on a food label? What do government agencies currently do to protect our food supply? Concepts Competencies Materials Used Compare and contrast the nutrients found in food. Identify nutrients found in food and how they function in the body to create a personal wellness plan Activities/ Assessments Read as a group How Nutrients work for you Worksheet on Nutrient functions and sources. Research and present nutrient based upon rubric Time Allocation 3 days Interventions: Tier 2 or 3, Enrichment, Remediation, etc Other: Technology, vocabulary, writing, etc Food lab- creating healthy snacks Quiz on Nutrients

9 Design a personal eating plan utilizing all the essential nutrients. Interpret the information found on a food label. Utilize menuplanning principles to develop & modify menus to meet a variety of nutritional needs. Analyze sources of food & nutrition information, including food labels, related to health & wellness. Same as above Same as above Pair share or kitchen lab to design menu Worksheet/Guide on Food Label Rotating Lab on Reading Food Label 1 day 1-2 days

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11 Course Nutrition and Wellness Grade(s) Unit/Lesson Appliances, Equipment, Measuring Techniques- Unit 4 Overview s should become familiar with the equipment and tools necessary for basic food preparation Big Ideas Nutrition, eating habits and preparation choices impact overall health and wellness throughout the lifecycle at individual and societal level. Standards PA: F, G National: , 9.5.4,9.5.5,8.3.1,8.5.1,8.5.2,8.5.3 Concepts Competencies Materials Used Kitchens contain three basic kinds of equipment: major equipment, major appliances, small appliances and utensils. Accurate measuring will lead to successful food preparation. Identify basic kitchen equipment and classify its use in the kitchen Identify kitchen equipment necessary for food preparation Essential Questions What is a major appliance? Can small appliances do the same job as kitchen utensils? How are ingredients measured accurately for a recipe? Activities/ Assessments Complete kitchen scavenger hunt and worksheet Complete small equipment worksheet Produce short video on flip camera on use of equipment Complete pretest on measuring techniques. Complete worksheet on measuring techniques Time Allocation 2 days 1 day Interventions: Tier 2 or 3, Enrichment, Remediation, etc Other: Technology, vocabulary, writing, etc

12 Accurate measuring will lead to successful food preparation. Demonstrate how to measure solid, dry and liquid ingredients in large and small amounts. Watch teacher demo of measuring techniques. lab on measuring techniques Play Dough. Watch Video on measuring for reinforcement. Post test on measuring techniques. 2 days

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14 Course Nutrition and Wellness Grade(s) Unit/Lesson Kitchen Safety- Unit 5 Overview The key to preventing kitchen accidents are careful kitchen management and proper work habits. Standards PA: A, F, G National: , , , , , Concepts Competencies Materials Used Safety in the kitchen gives us the ability to acquire, handle and use foods to meet nutritional and wellness needs of individuals and families Demonstrate safe food handling techniques. Big Ideas Nutrition, eating habits and preparation choices impact overall health and wellness throughout the lifecycle at individual and societal level. Essential Questions What actions can a person take to prevent kitchen accidents? What are the factors people need to consider when working with kitchen equipment? What are the differences between the knives in the butcher block, and what types of foods would you use them for? What conditions increase the risk of food-borne illnesses? Activities/ Assessments Analyze and review kitchen lab duties and evaluation rubric. Concept mapping on kitchen safety terms. Watch teacher demonstration of knife sharpening and basic cuts. Power Point on Knifes. lab on cutting techniques. Time Allocation Interventions: Tier 2 or 3, Enrichment, Remediation, etc Other: Technology, vocabulary, writing, etc

15 Many factors affect food safety. Scientific and technical advances have influenced the safety of foods. Identify ways to prevent food contamination. Research and interpret food borne illnesses. Worksheets on kitchen safety. Teacher Demonstration using Glow Kit or potato experiment. Pair Share on importance of hand washing. Study Guide from chapter. Lab on basic food preparation using safety techniques. View videos on food borne illnesses from farm to table. Complete 1 Minute paper on video for comprehension. Research and compose slogans or rhymes that help classmates remember important rules for food safety.

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17 Course Nutrition and Wellness Grade(s) Unit/Lesson Organization and Teamwork Overview Time management, organization, open communication and teamwork will allow students to complete food preparation tasks in a timely manner. Standards PA: F, F National: ,14.4.2,14.4.3,14.4.4,14.4.5, ,14.5.2,14.5.3, Concepts Competencies Materials Used Work plans make you think ahead and make food preparation more successful and enjoyable. In a foods lab, work will be divided among group members. Demonstrate how to construct a work plan preparing a recipe. Design and demonstrate a plan for 6 students to successfully complete a recipe in Big Ideas Nutrition, eating habits and preparation choices impact overall health and wellness throughout the lifecycle at individual and societal level. Essential Questions What is a work plan? How can a work plan help you manage time when preparing food? What can you do to work efficiently in your kitchen or in the school foods lab? What tasks will be involved in cleaning up after a lab or meal? Activities/ Assessments KWL of recipe prepared at home. Review information in student packet and text book on getting organized. Pair share to complete plan sheet for food lab the following day. Food lab After School Chex Mix Review and complete lab rubric and identify lab duties for head chef, assistant chef, dish Time Allocation 2 days 2 days Interventions: Tier 2 or 3, Enrichment, Remediation, etc Other: Technology, vocabulary, writing, etc

18 Kitchens at home and at school should be left clean and ready to use again. class. Outline the necessary steps to clean and sanitize kitchens to keep food safe. washer, assistant dish washer and teacher assistants. Small group work to evaluate rubric and make suggestions to improve the rubric. Small group discussion of clean up practices at home. created concept map of clean up duties. Watch teacher lead student demonstration of dish washing and loading a dish washer. lab and selfevaluation of clean up. 1 day

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20 Course Nutrition and Wellness Grade(s) Unit/Lesson Reading a Recipe Unit 7 Overview A recipe is a guide to help you prepare a certain food. A recipe explains how to put the right amounts of food and seasoning together to prepare a success dish. Standards PA: F, F National: ,14.4.2,14.4.3,14.4.4,14.4.5, ,14.5.2,14.5.3, Big Ideas Nutrition, eating habits and preparation choices impact overall health and wellness throughout the lifecycle at individual and societal level. Essential Questions Why are recipes useful? What basic information should be found in a well written recipe? How and when can you change the yield of a recipe? Concepts Competencies Materials Used Recipes provide a set of directions for making a food or beverage. Recipes will often provide nutritional information to help us make better decisions for our health Recognize and define the parts of a recipe Compare and contrast different recipes to analyze the nutritional aspects similar recipes. Activities/ Assessments Complete handouts and worksheets on understanding recipes. Bring in favorite recipe from home and analyze recipe parts. Pair share recipe from magazine to interpret parts and cooking terms. In cooking groups analyze recipes and prepare short presentation for class. Time Allocation 2 days 1 day Interventions: Tier 2 or 3, Enrichment, Remediation, etc Other: Technology, vocabulary, writing, etc

21 Understanding recipe terms will describe exactly how to prepare, combine or cook ingredients Adapt favorite recipes to improve nutritional content. Interpret and demonstrate the ability to prepare a recipe in a food lab. lab apple crisp. Self and teacher evaluation of lab using rubric. 2 days

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23 Course Nutrition and Wellness Grade(s) Unit/Lesson Basic Cooking Principles Unit 8 Overview s will determine which of the three basic cooking methods will improve the flavor, texture and appearance of foods they cook. Big Ideas Nutrition, eating habits and preparation choices impact overall health and wellness throughout the lifecycle at individual and societal level. Standards PA: F, F National: ,14.4.2,14.4.3,14.4.4,14.4.5, ,14.5.2,14.5.3, Concepts Competencies Materials Used Dry heating methods include baking and roasting, broiling and panbroiling. Moist heating methods include simmering, boiling steaming and several small appiances like the microwave. Compare and contrast the dry heating methods used to cook different ingredients Decide which moist cooking method could be used to cook different ingredients. Essential Questions What are the three basic types of cooking methods? What is the difference between dry and moist cooking? How can you save nutrients when you are cooking? Activities/ Assessments KWL activity of favorite dishes and how they are prepared. Complete worksheets in packet. Compare recipes for dry heat methods and complete written evaluation Concept map the different cooking methods and foods that may be prepared. Outline chapter on basic cooking methods Time Allocation 1 day 1 day Interventions: Tier 2 or 3, Enrichment, Remediation, etc Other: Technology, vocabulary, writing, etc

24 Frying is cooking in fat and should be done in moderation. It includes deep fat frying and fan frying. Select a frying method when given ingredients to prepare a recipe. Demonstrate the ability to prepare 4 different recipes using 1 of the 3 basic cooking methods. Complete one minute paper to create a recipe using one or more of the basic cooking methods. lab on cooking methods. Teacher and selfevaluation of lab. 3 days.

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26 Course Nutrition and Wellness Grade(s) Unit/Lesson Meals and Manners Unit 9 Overview Preparing and eating together builds family bonds. The table setting and the way food is served will help make meals more pleasant. Standards PA: F National: , , , 9,3.1, 9.4.3,9.5.3,8.5.12,8.7.5 Concepts Competencies Materials Used Mealtime is a time for sharing information and ideas. The three basic types of meal service include family style, plate service and buffet service. Evaluate in importance of conversation at mealtime at home and in the workplace. Demonstrate the proper set up for the basic types of meal service. Big Ideas Nutrition, eating habits and preparation choices impact overall health and wellness throughout the lifecycle at individual and societal level. Essential Questions What is the value of eating meals as a family? What are the three basic styles of meal service? What tableware items are needed and how should they be placed on the dinner table? How will good manners help you in life? Activities/ Assessments Role play 3 to 4 different meal situations and the conversations that could or should occur. Review and outline information in student packet. Mock student lab on proper placement for all three meal Time Allocation ½ day Interventions: Tier 2 or 3, Enrichment, Remediation, etc Other: Technology, vocabulary, writing, etc

27 The arrangement of tableware for each person is called a place setting or cover. Good table manners help put you at ease in social situations and can be an asset in the working world. Create the proper placement of tableware for a meal prepared in class. Demonstrate proper table manners while eating with classmates. Video from AIU and Internet, services. Teacher and selfevaluation of set up. Watch teacher demonstration of table setting. Complete worksheet on table settings. lab on simple meal with emphasis placed on setting a proper table. Guest Speaker from Bradford school on table, social and cell phone etiquette. lab on simple meal with emphasis placed on table manners.

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29 Course Nutrition and Wellness Grade(s) Unit/Lesson Dairy and Cheese Identification and Preparation-Unit 10 Overview Dairy foods include milk and the many products made from milk. Daily servings of these products provide many nutrients that promote good health. Standards PA: B, C, D, D F, G National: ,14.1.2,14.1.3, , , ,14.2.4, , Concepts Competencies Materials Used Dairy products are rich sources of protein, calcium, vitamin A and riboflavin. Pasteurized foods are heated to a high temperature to kill harmful bacteria. Evaluate current diet and identify dairy products that would improve student s wellness needs. Categorize the events from cow to table that keep dairy products safe to consume. Big Ideas Nutrition, eating habits and preparation choices impact overall health and wellness throughout the lifecycle at individual and societal level. Essential Questions What nutrients can be found in milk and milk products and how are they used by your body? Why is milk pasteurized? What special techniques should be used when cooking with dairy products? What is the difference between ripened and unripened cheese? Activities/ Assessments Outline and concept chapter on milk and dairy products. Watch streaming video from IU on milk production. Complete study guide from packet. Milk taste testing lab. Quiz on Milk and Dairy Products KWL sheet on milk and cheese production. Watch streaming video on Tillamook Time Allocation 2-3 days. 1 day Interventions: Tier 2 or 3, Enrichment, Remediation, etc Other: Technology, vocabulary, writing, etc

30 Milk is a protein food and sensitive to heat, therefore it must be cooked slowly and at low temperatures. Demonstrate the procedures for cooking with milk. Creamery. 2 day lab on cooking with milk products 2 days Yogurt and cheese were invented as a way to preserve milk. Cheese is also a high protein food and only needs to be cooked long enough to melt. Identify and categorize the different families of cheese. Demonstrate the procedures for cooking with cheese and cheese products. Pair share current knowledge of different kinds of cheese. Outline chapter on cheese. Cheese taste testing lab and worksheet. lab homemade macaroni and cheese. lab pumpkin layered cheese cake. and teacher 2 days. 3 days.

31 evaluation using lab rubric. Quiz on cheese and cheese products.

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33 Course Nutrition and Wellness Grade(s) Unit/Lesson Introduction to Pies and Pastries-Unit 11 Overview Every country and culture has its own special baked sweets, which are often a traditional part of celebrations. Treats such as pies should be eaten in moderation and saved for special holidays such as Thanksgiving. Standards PA: B, C, D, D F, G National: ,14.1.2,14.1.3, , , ,14.2.4, , Concepts Competencies Materials Used Pies are any food that is baked in a crust. Most pies are made with pastry dough. List and categorize the types of pies prepared in today s society. Describe and demonstrate the basic ingredients used in pastry preparation. Big Ideas Nutrition, eating habits and preparation choices impact overall health and wellness throughout the lifecycle at individual and societal level. Essential Questions Are pies only used for desserts? What ingredients are used to make a pie crust? What special occasions are popular for serving pies? Activities/ Assessments KWL sheet to brainstorm past information about pies and pastry. Complete worksheet on pies and pastries. Watch teacher demonstration on pie crust preparation. Participate in teacher lead demonstration on Time Allocation 1 day 6 days Interventions: Tier 2 or 3, Enrichment, Remediation, etc Other: Technology, vocabulary, writing, etc

34 There are four types of dessert pies: fruit, custard, cream and chiffon. Illustrate the four basic types of pies and identify the characteristics of each. preparing filling and rolling crust. Each student will make their own pie and ask their family to evaluate the pie using the rubric in the pastry packet Outline the basic differences of the 4 basic types of pies. Prepare a poster identifying the 4 different types of pies. Quiz on Pies and Pastries. 1-2 days

35 Course Nutrition and Wellness Grade(s) Unit/Lesson Smart Shopping/Label Identification- Unit 12 Overview Smart shopping involves creating a shopping plan and making wise decisions to protect our health and wellness. Standards PA: D, F, C, B, National: , , , , 9.3.1, Concepts Competencies Materials Used Supermarkets, neighborhood grocery stores, discount food stores, specialty shops, food coops, convenience stores and farmers markets are all choices to purchase food. Compare and contrast the many choices consumers have for purchasing food in this area. Big Ideas Nutrition, eating habits and preparation choices impact overall health and wellness throughout the lifecycle at individual and societal level. Essential Questions What choices do you have to purchase food supplies in this area? How does your family decide what to eat for the week? What type of information is found on a food label? Where do you put food when you come home from the grocery store? Activities/ Assessments Pair share grocery stores you currently use. Using grocery store special flyer, compare prices of selected food items. Conduct a taste test of name brand, store brand and generic fruit salad. Complete written evaluation of taste test. Time Allocation 2 days Interventions: Tier 2 or 3, Enrichment, Remediation, etc Other: Technology, vocabulary, writing, etc

36 A shopping plan helps you save time, energy, and money and reach your food shopping goals. Food labels tell you about the food inside and package and can help you reach your wellness goals. Create a food shopping plan that would improve nutritional content while controlling costs. Analyze the information found on a label for its nutritional value. In kitchen work groups, plan a weekly menu using grocery store flyers. Create a shopping list for that menu. Prepare a kitchen diagram explaining where the food purchased will be stored. Compare the ingredient labels on orange beverages then complete the worksheet. Conduct taste test on the orange beverages and complete a written evaluation of the taste test. Prepare a poster for the hallway of a popular food, identifying the food label information 1 day 2 days

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38 Course Nutrition and Wellness Grade(s) Unit/Lesson Basic Entertaining and Preparation-Unit 13 Overview With proper planning and organization, entertaining is a way of making people feel welcome and special. Standards PA: F National: , , , 9,3.1, 9.4.3,9.5.3,8.5.12,8.7.5 Concepts Competencies Materials Used With planning and organization, entertaing can be as much fun for the person giving the party as it is for the guests. Assess the influence of socioeconomic and psychological factors on food choice, nutrition and behavior. Big Ideas Nutrition, eating habits and preparation choices impact overall health and wellness throughout the lifecycle at individual and societal level. Essential Questions What factors determine if an event will be formal or informal? How will you invite guests to your occasion? What type of food could you prepare and how will you serve it to your guests? Activities/ Assessments Pre lecture group activity to plan a holiday party. (KWL) Worksheet on planning a party. Develop menu for student holiday party. 4 day student lab to prepare food for holiday party. Prepare a portfolio using the rubric to plan a theme party of the students choice. Time Allocation 10 days Interventions: Tier 2 or 3, Enrichment, Remediation, etc Other: Technology, vocabulary, writing, etc

39 Invitations to your event can be formal or informal. Food for parties and special occasions should include a variety of nutritious foods that appeal to the eye as well as the palate, and should coinside with your theme. Create and evaluate methods to invite friends and family to special occasions. Create and evaluate menu plans that are designed to meet specific nutritional and traditional needs of our society. List on white board the many ways to invite friends and family to parties. Prepare a formal invitation for a friend to attend the school holiday party. Create a schedule of activities necessary to accomplish a classroom holiday party. Demonstrate to classmates the informal and formal table service. Plan and prepare foods that fit with the theme of our school party. Research and collect recipes and menues for student portfolio project. 1 day 3-4 days

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41 Course Nutrition and Wellness Grade(s) Unit/Lesson Meal Management and Creative Use of Left Overs Unit 14 Overview Meal planning includes the time, money, cooking skills and kitchen equipment you have. Standards PA: B, C, D, D F, G National: ,14.1.2,14.1.3, , , ,14.2.4, , Concepts Competencies Materials Used Menu planning is the first step in meal management. Meal appeal includes a variety of flavors, colors, textures, temperatures, sizes and shapes. Conduct a nutritional analysis of dietary needs to maintain a healthy lifestyle. Analyze meal appeal factors when planning meals for family and friends Big Ideas Nutrition, eating habits and preparation choices impact overall health and wellness throughout the lifecycle at individual and societal level. Essential Questions How would you evaluate whether a menu is suited to the people who will prepare and eat a meal? How can you add variety to make a meal more appealing? What types of tasks must be included in a work plan for a meal? Activities/ Assessments Find pictures or menus for three complete meals in magazines, cookbooks or off the internet and analyze the nutritional value of the entire meal. In small groups design menus for a week that include a variety of meal appeal factors. Time Allocation 1 day 1 day Interventions: Tier 2 or 3, Enrichment, Remediation, etc Other: Technology, vocabulary, writing, etc

42 Plan your meals with resources that are available to you. Demonstrate the use of using resources wisely while preparing a full course meal. Plan and prepare a work schedule for a mystery meal. Prepare and serve the meal at the proper temperature, at a designated time part of the mid-term project. Prepare a written evaluation of the mid-term mystery meal using the rubric provided. 3 days.

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44 Course Nutrition and Wellness Grade(s) Unit/Lesson Food and Culture Respect for Flavors of Diversity- Unit 15 Overview The world of food is vast and varied. Different cultures add to the rich fabric of international food customs to America s melting pot diversity. Standards PA: B, C, D, D F, G National: ,14.1.2,14.1.3, , , ,14.2.4, , Concepts Competencies Materials Used The United States has many of its own regional or local dishes that reflect the history of the different regions. The geography and climate of a region control the types of food that can be grown and produced. Compare and contrast the food regions of the United States and give examples of regional ingredients and dishes. Assess the effect of climate on a regions cuisine. Big Ideas Nutrition, eating habits and preparation choices impact overall health and wellness throughout the lifecycle at individual and societal level. Essential Questions What factors influence your food choices? What food choices do you make that reflect your culture? Are American foods truly American? Activities/ Assessments KWL worksheet on regional and cultural foods. Small research project on student s individual cultural background and the recipes that are used. Using the research project, group foods and dishes on a large class room map to compare the climate and geography. Prepare and serve Time Allocation 2 days. 2-3 days. Interventions: Tier 2 or 3, Enrichment, Remediation, etc Other: Technology, vocabulary, writing, etc

45 several unique and different cultural dishes to expand student s horizons of diversity and unity.

46 Course Nutrition and Wellness Grade(s) Unit/Lesson Quick Breads and Batters- Unit 16 Overview A recipe for a baked product is a chemical formula. The reactions that take place during mixing and baking give the product its final appearance, texture and flavor. Standards PA: B, C, D, D F, G National: ,14.1.2,14.1.3, , , ,14.2.4, , Concepts Competencies Materials Used Ingredients have specific functions in a recipe that work together to make a product with the desired texture and flavor. Examine and describe the functions of ingredients used in quick bread recipes Big Ideas Nutrition, eating habits and preparation choices impact overall health and wellness throughout the lifecycle at individual and societal level. Essential Questions What are the basic ingredients used in quick breads? What is a leaving agent? What is the difference between a batter and dough? Activities/ Assessments Class brainstorm favorite baked goods and categorize on white board. Prepare graphic organizer while viewing PowerPoint on principles of baking. Complete worksheet on gluten formation. Creative activity student names with baking terms as posters. Time Allocation 3 days Interventions: Tier 2 or 3, Enrichment, Remediation, etc Other: Technology, vocabulary, writing, etc

47 There are a variety of ingredients and chemical reactions that cause a baked good to rise. The mixture of ingredients is called dough or batter, depending on how thick it is. Demonstrate the function of leaving agents used in baked goods. Compare and contrast the ratio of liquid to dry ingredients when preparing baked goods. Leaving agent experiment in kitchen groups. Lab Batters Pancakes Analyze and plan for student labs after watching teacher demonstrations for muffins and biscuits. lab in kitchen groups using: 1. Muffin Method 2. Biscuit Method Complete written evaluation of each lab and prepare adaptations and nutritional analysis of each. 2 days 6-8 days.

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49 Course Nutrition and Wellness Grade(s) Unit/Lesson Yeast Breads Unit 17 Overview Yeast breads are leavened with a tiny microscopic plant that produces carbon dioxide gas as it grows. The nutritional value of yeast breads can be improved by using whole grains, nuts and dried fruits and vegetables. Standards PA: B, C, D, D F, G National: ,14.1.2,14.1.3, , , ,14.2.4, , Concepts Competencies Materials Used Each ingredient has a specific purpose that work together to make the yeast breads desired texture and flavor. Examine and analyze the ingredients used in preparing yeast breads. Big Ideas Nutrition, eating habits and preparation choices impact overall health and wellness throughout the lifecycle at individual and societal level. Essential Questions What are the basic ingredients used in yeast breads? What functions does each of the ingredients preform? What happens if the liquids in yeast breads are too hot or too cool? What appliances could help speed up the bread making process? And how? Activities/ Assessments Opening brainstorm activity Say Yes to Yeast Breads. KNL on Past Experiences with yeast breads. View streaming video of yeast breads. Teacher demo on bread preparation. 10 pt. quiz on yeast bread ingredients. Experiment on Yeast and the environmental factors. Time Allocation 4 days Interventions: Tier 2 or 3, Enrichment, Remediation, etc Other: Technology, vocabulary, writing, etc

50 Gluten is the elastic protein in flour that affects the texture of the baked product. There are many types of flours and all vary in the gluten content. The nutritional value of yeast breads can be improved by using whole grains, nuts and dried fruits and vegetables. Hypothesize and demonstrate how different flours contribute to the texture of the yeast bread product. Demonstrate the procedures that increase the nutritional value of yeast breads. Group analysis on flour examples using the worksheet provided. In small groups of 2 or 3, prepare a loaf of bread. Complete yeast bread packet while other students are preparing bread. s labs: 1.Braided Whole wheat bread 2. Soft pretzels 3. Pizza 4. Breakfast Breads After each lab, prepare written lab report analyzing the procedures and results of the lab. 6 days 8 days.

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52 Course Nutrition and Wellness Grade(s) Unit/Lesson Organic, Natural and Locally Grown Products- Unit 18 Overview Organic foods include crops grown on farmland that has not been treated with human made pesticides or week killers. Standards PA: B, C, E, F National: , , , , , , 9.3.1, Concepts Competencies Materials Used Industrialized farming relies on the use of potentially harmful chemicals in fertilizers and pesticides. The more a food is processed, the more it will cost the consumer. Compare and contrast industrial and organically produced food products. Describe the government s role and responsibility in regulating and protecting the food supply. Big Ideas Nutrition, eating habits and preparation choices impact overall health and wellness throughout the lifecycle at individual and societal level. Essential Questions What are the four parts of the food supply network? What are the advantages and disadvantages of buying organic foods? What factors affect food prices? Activities/ Assessments Graphic organizer to comprehend food supply network. research and computer driven presentation on innovative farming, processing and packaging techniques. lab taste test and analyze labels on variety of processed and organic foods. Prepare written lab evaluation investigating the Time Allocation 3 days 2 days. Interventions: Tier 2 or 3, Enrichment, Remediation, etc Other: Technology, vocabulary, writing, etc

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55 Course Nutrition and Wellness Grade(s) Unit/Lesson Egg Preparation- Unit 19 Overview Eggs are an economical, nutrient packed food that can be prepared in a variety of ways. Standards PA: B, C, D, D F, G National: ,14.1.2,14.1.3, , , ,14.2.4, , Concepts Competencies Materials Used Eggs have five major parts, the yolk, chalazae, white, membrane and the shell. Eggs are part of the protein food group and should be prepared at a low temperature to prevent a tough texture. Identify and describe the parts of an egg and how it contributes to a healthful eating plan. Demonstrate and analyze the effects of heat when preparing eggs. Big Ideas Nutrition, eating habits and preparation choices impact overall health and wellness throughout the lifecycle at individual and societal level. Essential Questions What are the five parts of an egg and what nutrients are found in each? How should eggs be stored? What are the best ways to prepare eggs to preserve nutrients? What functions do eggs serve as an ingredient in recipes? Activities/ Assessments Complete pretest on eggs from packet. Prepare concept map after reading chapter on eggs. Watch and identify parts of egg from teacher demonstration of cracking eggs. Teacher demonstration of egg in a hole, followed by individual preparation of the food lab. Time Allocation 2 days 8 days for all the labs total Interventions: Tier 2 or 3, Enrichment, Remediation, etc Other: Technology, vocabulary, writing, etc

56 Eggs are used as a binding agent, help thicken food, emulsify ingredients and leaven baked goods. Identify and demonstrate the functions of eggs as ingredients. Self-evaluation of food lab. Complete packet on eggs. Egg labs by kitchen group: 1. French Toast 2. Omelets 3. Meringue 4. Hard Boiled Eggs After viewing PowerPoint presentation, find recipes for each function of eggs. Review game on eggs. Quiz on eggs. 3 days

57 Course Nutrition and Wellness Grade(s) Unit/Lesson Vegetable Identification and Preparation- Unit 20 Overview Vegetables are rich sources of vitamins, minerals, and fiber while being low in calories and fat. Vegetables come in a rainbow of colors that supply many different phytochemicals. Standards PA: B, C, D, D F, G National: ,14.1.2,14.1.3, , , ,14.2.4, , Concepts Competencies Materials Used Vegetable families are grouped by the parts of the plant that you eat. Identify and describe the different families of vegetables. Big Ideas Nutrition, eating habits and preparation choices impact overall health and wellness throughout the lifecycle at individual and societal level. Essential Questions What are the different families of vegetables? How do you select high quality vegetables? How should you store vegetables? What is the best way to preserve the colors, flavors, textures and nutrients of vegetables during cooking? Activities/ Assessments Prepare concept map of vegetable families using teacher lecture, PowerPoint and text book. Complete study guide for credit. Exit ticket on favorite vegetable and its family. Create posters of self-portrait using vegetables cut from magazines. Time Allocation 2 days Interventions: Tier 2 or 3, Enrichment, Remediation, etc Other: Technology, vocabulary, writing, etc

58 Vegetables can be purchased in 4 forms: fresh, frozen, canned and dried. Vegetables can be deep fried, sautéed, stir fried, steamed, baked, broiled grilled, microwaved or served raw. Compare and contrast the 4 forms of preserving vegetables and analyze the nutrients lost in the processing procedure. Demonstrate procedures for preparing vegetables that are attractive, nutritious and tasty. Watch streaming video on washing and storing vegetables. Use grocery store flyer to identify vegetable forms. Prepare a grocery list in small groups and identify where the produce would be stored when you return home. Quiz on vegetables. Prepare bumper stickers for hallway promoting vegetables in students dietary plans labs by Kitchen: Stuffed peppers Baked zucchini Green bean casserole Broccoli casserole Vegetable Pizza written evaluation of each lab for credit Create new recipe for student s favorite vegetable in pairs. 3-4 days 5 days

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60 Course Nutrition and Wellness Grade(s) Unit/Lesson Fruit Identification and Preparation Unit 21 Overview Fruits add color and flavor to meals and make delicious snacks. They are a good source of carbohydrate for energy and fiber for good digestion and health. Standards PA: B, C, D, D F, G National: ,14.1.2,14.1.3, , , ,14.2.4, , Concepts Competencies Materials Used Fruit may grow on trees, vines, or bushes. There are six types of fruit: drupes, pomes, citrus fruits, melons, berries, and tropical fruits. Fruit may be sold fresh, frozen, canned or dried. Which type you choose depends on how you plan to use it and its availability. Identify and describe the different types of fruits. Compare and contrast the 4 forms of fruits available for purchase and analyze the nutrients lost in the processing Big Ideas Nutrition, eating habits and preparation choices impact overall health and wellness throughout the lifecycle at individual and societal level. Essential Questions What are the different types of fruits? How do you select high quality fruits and store them? What is the best way to preserve the colors, flavors, textures and nutrients of fruits? Activities/ Assessments Use popsicle sticks for open-ended questions about fruit identification and grouping. Complete worksheet after teacher lecture and PowerPoint presentation. Quiz on Fruits: 3 of a Kind Creative assignment: Using magazines cut pictures of fruits and place in the new my plate to display in hallway to Time Allocation 2-3 days 3 days Interventions: Tier 2 or 3, Enrichment, Remediation, etc Other: Technology, vocabulary, writing, etc

61 Cooking fruits makes the flavor milder, often changes the color and the texture becomes softer. procedure. Demonstrate procedures for preparing fruits that are attractive, nutritious and tasty. promote fruit in wellness plan. Labs by kitchen group: Fruit Salad Fruit Smoothie Cooked Fruit Dried Fruit Granola Lab: Apple Sauce research project on fruit recipes and how it may be demonstrated to a group of people in an audience. 3 days

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63 Course Nutrition and Wellness Grade(s) Unit/Lesson Final Demonstration/Research Project-Unit 22 Overview With proper planning, you can create meals that have eye appeal and are nutritious for your health. You must keep in mind the time, money skills, and equipment you have. Standards PA: B, C, D, D F, G National: ,14.1.2,14.1.3, , , ,14.2.4, , Concepts Competencies Materials Used Planning to cook gives you a chance to be a detective, scientist and artist all al once. The kitchen becomes the lab where you put your nutrition knowledge to work. Research, organize and demonstrate a recipe to the class to emphasize the cooking procedures and nutritional information that was covered during the nutrition and wellness course. Big Ideas Nutrition, eating habits and preparation choices impact overall health and wellness throughout the lifecycle at individual and societal level. Essential Questions What actions can a person take to handle food safely? What are some of the factors you should consider when looking for recipes? How can you plan a dish with sensory appeal? Why is it important to follow the recipe order of directions when preparing a recipe? How do various preparation techniques change the nutritional value of food? Activities/ Assessments Review demonstration techniques from packet provided by teacher. Pair share/brainstorm ideas for demonstration. Using computer lab, research recipe, supporting information, nutritional data and fun facts for 10 minute class Time Allocation 15 days. Interventions: Tier 2 or 3, Enrichment, Remediation, etc Other: Technology, vocabulary, writing, etc

64 demonstration. Present demonstration. Class watching demonstration will complete written evaluation of individual demonstration.