Delta RV Family and Consumer Science Revised Integrated Skills. Extended Thinking

Transcription

1 Delta RV Family and Consumer Science Revised-2010 Family & Consumer Science: Family Meals/Nutrition Grades Food Affects Your Life and Nutritional Needs Show-Me : Content (Knowledge) and /Goals) examine cultural, social, and psychological influences of food. 4.1 SS 6 Worksheet 1D Your Food Habits worksheet required students to examine what, when and other influences in the food they choose to eat. Chapter review over students choices in food products and nutrients contained in those foods. 1.6 identify nutrients and their food sources. CA T Lecture and discussion explore various food guidelines to determine proper nutritional needs. 1.8 Using the internet to find individual food needs according to the food guide pyramid and dietary guidelines. Write a one page reflection on their discovery of nutrients according to the food guide pyramid and dietary guidelines and how they could change their eating behavior to meet the recommendations. 1

2 Family & Consumer Science: Family Meals/Nutrition Grades Focus: Safety and Sanitation in the Kitchen Show-Me : Content (Knowledge) and (Performance/Goals) learn the four steps to food safety and sanitation in the kitchen. Lecture and discussion of the importance of safety and sanitation Show video: Safety and Sanitation Chapter 5 review students will list, explain and given tips for each step to food safety and sanitation. 3.3 Students are evaluated on their practice of safety and sanitation during food labs. 2

3 Family & Consumer Science: Family Meals/Nutrition Grades 9-12 Focus: Identify kitchen utensils, measuring ingredients, measurement equivalents and reading a recipe Show-Me : Content (Knowledge) and (Performance/Goals) identify common kitchen utensils. Lecture, discussion and display utensils Worksheet 9 identification of kitchen utensils demonstrate the proper technique to measure different ingredients. 2.2 MA 1 Teacher will demonstrate proper measuring techniques for different ingredients while students take notes and have guided practice opportunity. During food labs students are evaluated on correctly measuring ingredients. Teacher observation discover measurement equivalents used in recipes. Complete measurement equivalents worksheet Orally discuss worksheet and fill in equivalents correctly. Review over objectives 1, 2, 3 identify kitchen utensils, describe proper measuring technique and increase or decrease the yield of a given recipe correctly. 3

4 Family & Consumer Science: Family Meals/Nutrition Grades 9-12 Focus: Preparation of a variety of foods Show-Me : Content (Knowledge) and (Performance/Goals) explore ways to select, store and prepare food products. apply prior knowledge for completion of a lab preparation for the following food groups: a) salads, b) soups, c) casseroles, d) grain products, e) vegetables, f) meals, g) cookies, h) cakes. CA 3 MA G Lab process students will select a recipe from ones provided, complete a grocery list, plan who will be doing which jobs to complete the lab during the class period. Students are expected to apply prior learned knowledge during the food labs. Students will complete worksheets targeted to the knowledge of the various foods prepared. Lab evaluation is based on completion of assigned jobs, following safety and sanitation practices, properly following recipe ingredients, lab completed on time by bell. Chapter reviews are based on information learned about the food and their preparation of the appropriate food. After each lab process, the students will complete a lab reflection followed with classroom discussion for further individual and group evauation. 4

5 Family & Consumer Science: Family Meals/Nutrition Grades Focus: Career Opportunities Show-Me : Content (Knowledge) and (performance/goals) investigate possible career options related to the food industry. CA 3 Using the Occupational Outlook Handbook, (print form or internet site) students will locate four different occupations they might find interesting. Teacher observation on research Class discussion on occupations 1.1 G RE D RI W Skill/Concept 5