Class Summary - Today we introduced our only summative project for the next quarter. This project takes the place of a test for this section of information. Students are to use the USDA guidelines to create a day's worth of healthy and appropriate meals for someone their height and weight. We talked about how to read the grade sheet for the assignment. I answered all questions and gave suggestions on how to get started and use their in class time (2 full class periods to work). We will use whatever time is left today and the next two class periods as work days so the students will be able to be guided by me on this assignment. The grade sheet on what is expected is attached. The final submission for this project will be two tables; one sorting a days worth of food by food group. One sorting a days worth of food by meal. See example in ppt for format. To use the shared templates, please make your own copy to save in your google drive.
Homework - Students should be working toward completion of USDA project due at the end of next week.
Objectives - Students will classify the amount of food from each food group that a person needs each day. (Standard 1 Core Concepts) Students will access valid and reliable nutrition information from home, school or community. (Standard 3 Accessing Information) Students will locate valid and reliable nutritional services. (Standard 3 Accessing Information) Students will assess personal eating habits and set goals to attain them. (Standard 6 Goal Setting) Students will set a realistic personal goal to improve healthy eating behaviors. (Standard 6 Goal Setting) Students will apply strategies to overcome barriers to achieving a personal goal to improve healthy eating. (Standard 6 Goal Setting) Students will analyze personal practices eating practices and behaviors that reduce or prevent health risks. (Standard 7 Self Management) Students will state a healthy eating position, supported with accurate information, to improve the health of others. (Standard 8 Advocacy) Students will persuade and support others to make positive food and beverage choices. (Standard 8 Advocacy)