Nutrition+&+Wellness

Below you will find a tentative schedule; this is subject to change

Syllabus Food and Me Interactive Notebook Chocolate Chip Cookie Murder
 * DATE || LESSON || ATTACHMENT ||
 * 8/21 || Classroom Rules and Expectations

Students will need to buy a three ring binder for class. The point of interactive notebooks is for students to connect with the course material and help them remember, process, and apply the course content. The notebooks become a portfolio of learning for the students. Typically students will take notes from each chapter from the text book however; sometimes we take notes as a class instead. The concept of the interactive notebook is for students to take notes from their text/lecture on the right side of a notebook page and express their notes visually, through diagrams, cause & effect charts, with supporting articles, comics, etc. on the left. This individual second way of expressing what they learned from their text book, further “cements” the concepts in the students’ minds.When students study for a test or quiz he/she should be able to go back through the left side pages and complete review activities right across from their notes. This will cause students to “interact” with their notebooks.

Acceptable forms of Interactive Notebook “left Sides” Paragraph Comic strips* Printed Pictures* Cause & Effect Table Mnemonic Devices Articles* cited source Maps* Timelines Poems Hand drawn pictures* Flow Charts Related Stories, movie scenes, song lyrics, with paragraph on how they relate Point of View Chart/Picture *Require summary, description, or paragraph on how they relate to topic

Students cannot use a given left side application activity more than twice in a given unit (three chapters) to receive full credit. I often provide the left side activity in the form of a foldable for students for convenience and because some students are not very good at coming up with these things themselves. Students should keep all class documents and assignments in the notebook sequentially and keep their table of contents up to date.

Random notebook checks are performed quarterly to make sure students are keeping up with their notebooks.

Every notebook should have an attractive cover page with the course name, student’s name, teacher’s name and block. You will also create a table of contents by chapters and number your pages.

Bell Ringer: Foods and Me Wkst Chapter 1: The Amazing World of Food ||
 * Read Ch 1.1-1.2
 * Sec 1.1-1.2 Wkst
 * Bring YOUR comfort food to share for next time || [[file:FoodandMe-firstday.pages]]
 * 8/25 || Bell Ringer: Set up Comfort Food

Chapter 1: The Amazing World of Food ||
 * Food Mini Report (groups of 1-2)-make sure each person has copies so they can add to their binder
 * Read sections 1.3-1.5
 * Diversity at the Table (groups of 1-2)-make sure each person has copies so they can add to their binder || [[file:1.1-1.2 Food Career Report.pages.zip]]
 * 8/27 || Bell Ringer: What are three things that help preserve shelf life on food? Do you think these have any side affects on the food? Why or why not? 5 sentences-email

Chapter 1: The Amazing World of Food
 * Presentation on Food Mini Report
 * Genetically Modified Food Research-Handout ||  ||
 * 9/2 || Unit 1 Quiz (ch 1-2 mostly)

Bell Ringer: Explain what you think causes deficiencies on the board. What kinds of things can you do to prevent deficiencies from happening?

Chapter 2: Nutrients at Work

Please put in this order:
 * [] Nutrients Introduction
 * Introduction to Nutrients Foldable Assignment

CARBOHYDRATES (White)

FATS (Gold)

PROTEIN (Red)

VITAMINS (Green)

MINERALS (Yellow)

WATER (Blue)

EACH NUTRIENT SECTION SHOULD HAVE: • LABEL EACH COLOR FOR THE NUTRIENT IT REPRESENTS (12 points) • 3 HEALTHY FOOD SOURCES FOR THAT NUTRIENT (18 points) • Describe what the nutrient (including sub-groups) does for our body. Why do we need it? (30 points) • Each nutrient should include a mix of PICTURES, WORDS, and/or DRAWINGS. (5 points) • TIP OF CHAIN SHOULD HAVE THE TITLE: “SIX ESSENTIAL NUTRIENTS”. (3 points) • BOTTOM TIP OF CHAIN SHOULD HAVE YOUR NAME WRITTEN CLEARLY. (2 points)
 * Tator Lab Sheet || [[file:Nutrition-Bell Ringer.key.zip]]





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 * 9/4 || Bell Ringer: Is there something in your diet you don't get enough of or too much of? Please evaluate your wellness to me. Remember 5 sentences minimum for credit for Bell Ringers.

Ch 2: Nutrients at Work
 * Kitchen Rules
 * Tator Top Lab
 * Tator Top Evaluation
 * Read Section 2.1The Role of Nutrients pg. 58 #2-5 ||  ||
 * 9/8 || Bell Ringer: Simple or Complex Classroom Activity (handout)

Chapter 2.2: Carbohydrates, Fiber and Proteins ||
 * Carbohydrate Powerpoint
 * Carbohydrate Wkst
 * Tour of Carbohydrate (Handout)
 * My Recommended Daily Allowances || [[file:Chapter 5 Daily Allowance.pages.zip]]
 * 9/10 || Bell Ringer: Draw for Kitchen Groups (deck of cards)

Chapter 2.2 Carbohydrates, Fiber and Protein
 * Spaghetti Pizza-Carbo Lab
 * Fiber in your Diet Notes
 * Fiber in your Diet Wkst ||  ||
 * 9/12 || Homecoming ||  ||
 * 9/16 || Bell Ringer: What was the function of the egg in the spaghetti pizza?

Chapter 2.3 Fats
 * Protein Lab: Chicken Fingers
 * Read pg. 64-68
 * 2.3 Worksheet
 * Binder will be collected after Chapter 2: Need 3 things for every section we covered: 1.1, 1.2 (may use quiz for one of the sections), 2.1, 2.2, 2.3, 2.4, 2.5
 * Bring clothes hanger for upcoming project ||  ||
 * 9/18-9/22 || Bell Ringer: None

Chapter 2.3 Fats
 * Super Size Me || [[file:supersize me.docx]] ||
 * 9/24 || Bell Ringer: What is your overall reaction to supersize me? Do you think Nutrition and Wellness is important to know?

Chapter 2.3 Fats ||
 * Cooking with Fats Keynote
 * Cooking with Fats Wkst
 * Read pgs. 64-68
 * Sign up for Vitamin/Mineral Mobile assignment || [[file:CookingwithFats-1.ppt]]
 * 9/26 || Bell Ringer: Suggest a more healthful alternative for each of the following foods: fried chicken, French fries, cheeseburger, white rice, whole milk, and fried egg. Explain how each would improve the food's nutritional value.

Ch 2.4 Micronutrients (Vitamins/Minerals) [] Tell me how digestions takes place in your own words. 5 sentences.
 * Read pgs. 81-84
 * 2.5 Wkst
 * Pg. 80 # 1, 3-6
 * Start Ch 2 Review Pg. 85 #1-10 Due 10/2
 * Mobile assignment
 * Work on binders ||  ||
 * 9/30 || Bell Ringer:

Ch 2.4 & Ch 2.5 How Your Body Uses Food ||
 * Mobile Presentations
 * Fill in Vitamins/Mineral Sheet (finish as homework for those not presented in class
 * Ch 2 Review Pg. 85 #1-10
 * Study for Chapter 2 Quiz
 * Binder will be due Tuesday 10/6 || [[file:VITAMIN_BASICS.doc]]
 * 10/2 || Bell Ringer: Study for Quiz

Ch 2 Quiz

Ch 3.1 Dietary Guidelines
 * Keynote
 * Dietary Guideline Note Guide
 * Dietary Guideline Wkst

Ch 3.2 Foods Groups
 * Food Pyramid Webquest
 * Choosemyplate.gov

=Binders will be due 10/6, try to get three things from each sections, you will be required to have two for grading. This is to help you over your test and final in the future. 1st test will be Ch 1, Ch 2, Ch 3, Ch 8 & Ch 9. (Once we complete all of them)= || ||
 * 10/6 || Bell Ringer: Hand in binder in a neat stack by your bin

Ch 8: Recipe Skills & Ch 9: Cooking Methods ||
 * Read all sections of Ch 8 & Ch 9
 * 8.2-8.3 Wkst
 * Halfing/Doubling Worksheet
 * Cooking Terms Word Search and Definitions || [[file:S1O3MeasurementSongs.pptx]][[file:Abbreviation_Worksheet.doc]]
 * 10/8 || Bell Ringer: Go over class Novel

Ch 8: Recipe Skills & Ch 9: Cooking Methods
 * Mystery Lab
 * Ch. Chip Cookie Murder Book Read Ch 1-3 by Oct. 17, Ch 4-6 by Oct. 31
 * Recipe Terminology Due 10/15 Either Read book or do Worksheet ||  ||
 * 10/10 || Bell Ringer: Kitchen Math Vide0. Name 5 things that are important or that you learned about measurement.

Ch 8: Recipe Skills & Ch 9: Cooking Methods
 * Measurement Lab
 * Ch Chip Cookie Murder
 * Recipe Terminology
 * Review for Ch 1, 2, 3, 8 & 9 Test ||  ||
 * 10/15 || Bell Ringer: Binders Due; Draw for new groups: pick ingredients for Fruit Pizza and Stir Fry

Ch 16: Fruits & Vegetables ||
 * Applesauce
 * Read Ch 16 416-435
 * SG from Ch Chip Cookie Murder-Due 10/21
 * Ch 16 Wkst-Due 10/21
 * Character Development-Due at the end of the Book
 * Review for Test 1, 2, 3, 8 & 9 || [[file:Ch Chip Cookie Murder Study Guide.pages.zip]]
 * 10/17 || Bell Ringer: Test Ch 1, 2, 3, 8 & 9

Ch Chip Cookie Murder
 * CSI Activity ||
 * 10/21 || Bell Ringer: Ch Chip Cookie Murder Quiz

Ch 16 Fruits & Vegetable ||
 * Make crust for fruit Pizza
 * Fruit Scrambler-due 10/27
 * Three of Kind-due 10/27
 * Ch 4-6 by Oct. 31 || [[file:Fruit_Scramble-1.doc]]
 * 10/23 || Ch 16 Fruits & Vegetable
 * Finish Fruit Pizza
 * Ch 4-6 by Oct. 31
 * Introduce Fruit/Vegetable Project-due Nov. 4
 * Binder Check on 10/31 must add 2 things from Ch 8/9, 16
 * Work on CSI || [[file:fruit vegetable promotion_project.pages.zip]] ||
 * 10/27 || Ch 16 Fruits & Vegetable
 * Veggie Experiment Lab
 * Work time on project
 * Work on CSI ||  ||
 * 10/29 || Bell Ringer: Vegetable/Fruit Quiz

Ch 16 Fruits & Vegetable
 * Stir Fry
 * Work time on projects ||
 * 10/31 || Bell Ringer: Quiz on CC Cookie Monster 4-6

Ch 17 Grains
 * Plan Grains/Baking Labs-Loaf Bread, Biscuit-Rolls, Muffin, Pie, Pick 3 Kinds of Cookies pg. 582=7 Labs total
 * Email ALL recipes in one attachment to me, print a copy for your group, email me a combined grocery list: Flour 4 cups, Sugar 9 1/2 cups, etc.
 * Turn in Binders to check chapter 8/9, 16\
 * Work in CSI Groups
 * Ch 7-9 Due Nov. 6
 * Ch 10-12 Due Nov. 17
 * Ch 13-15 Due Nov. 21
 * Ch 16-18 Due Dec. 1
 * Ch 19-21 Due Dec. 9
 * Ch 21-23 Due Dec. 15
 * Ch 24-End Due Dec. 19 ||  ||
 * 11/4 || Bell Ringer: Present Fruit/Veg Posters-If you did extra credit bring food to sample: YOU must make this item and have a parent sign off on it
 * Read Ch 17
 * CH 17 Wkst[[file:Grains.key]]
 * Omelet Choices
 * Ch 7-9 Due Nov. 6
 * Ch 10-12 Due Nov. 17
 * Ch 13-15 Due Nov. 21
 * Ch 16-18 Due Dec. 1
 * Ch 19-21 Due Dec. 9
 * Ch 21-23 Due Dec. 15
 * Ch 24-End Due Dec. 19 ||
 * 11/6 || Bell Ringer: CCC Quiz 7-9

Ch 17 Grains Work on CSI Groups
 * Draw for new groups (Grains/Eggs Groups; not baking that you chose)
 * Sweet Chex Mix Lab

Ch 18 Dairy Foods and Eggs
 * Read Ch 18
 * Egg Score || [[file:What_s_Your_Egg_Score.template]][[file:egg_cookery.key]] ||
 * 11/10 || Bell Ringer: Draw for new groups

Ch 18 Dairy Foods and Eggs
 * Egg Experimenthttp://hermanfcs.wikispaces.com/Nutrition+%26+Wellness
 * 18.1 Wkst-Due 11/17
 * 18.3 Wkst-Due 11/17

CCC Study Guides: If you haven't done from before please do so I don't have everyones-This one was due after ch 3 -This one you need to work on as you read due at the end of the book || Name 5 ways you can prepare eggs. What is your favorite and why?
 * 11/12 || Bell Ringer:

Ch 18 Dairy Foods and Eggs
 * Breakfast Pizza

Ch 21 Baking
 * Read Ch 21 ||  ||
 * 11/17 || Bell Ringer: CCC Quiz 10-12

Ch 18 Dairy Foods and Eggs Ch 21 Baking
 * Omelets (Individually Lab)
 * Read Ch 21
 * 21.3 Wkst ||  ||
 * 11/19 || Bell Ringer: Find recipes

Ch 21 Baking
 * Loaf Bread Lab
 * Work on Binders
 * Read CCCM
 * Pg. 566 #1-3
 * Pg. 571 #2, 3
 * Pg. 576 #1-3
 * Pg. 584 #1-3 ||  ||
 * 11/21 || Bell Ringer: Egg Quiz

Ch 21 Baking
 * Muffin Lab
 * Work on Binders
 * Read CCCm
 * Finish Chapter Reviews ||
 * 11/25 || Bell Ringer: Thanksgiving Project

Ch 21 Baking
 * Biscuit/Roll Lab
 * Thanksgiving Assignment
 * Ch 7-9 Due Nov. 6
 * Ch 10-12 Due Nov. 17
 * Ch 13-15 Due Nov. 21
 * Ch 16-18 Due Dec. 1
 * Ch 19-21 Due Dec. 9
 * Ch 21-23 Due Dec. 15
 * Ch 24-End Due Dec. 19 || [[file:ThanksgivingProject.pages.zip]] ||
 * 12/1 || Bell Ringer: CCC Quiz 13-15

Ch 21 Baking Ch 21 Baking
 * Pie Crust Lab
 * CSI Group
 * Make sure you are working on you CCCM character sheet as you read the book ||  ||
 * 12/3 || Bell Ringer: Explain Extra Credit-cupcake wars
 * Pie Lab
 * CSI Group
 * Binders Due 12/9 Ch 17, 18, 21 ||  ||
 * 12/5 || Bell Ringer: CCC Quiz 16-18

Ch 21 Baking
 * Cookie #1 Lab
 * CSI Group
 * CCCM Character Sheet
 * Cupcake Wars Planning ||
 * 12/9 || Bell Ringer: Turn Binder in

Ch 21 Baking
 * Cookie #2 Lab
 * CSI Group
 * CCCM Character Sheet ||  ||
 * 12/11 || Bell Ringer: CCC Quiz 19-21

Ch 21 Baking Clean out folders Take Binders CCCM SG CSI Group Study for Semester ||  || Clean out folders Take Binders CCCM SG CSI Group Study for Semester ||  || CSI Wrap up CCCM Character Development Due
 * Cookie #3 Lab
 * Plan for Extra Credit ||  ||
 * 12/15 || Cupcake Wars-Extra Credit
 * 12/17 || Finish up Extra Credit
 * 12/19 || Final Exam along with CCCM Quiz 22-End of Book

Final Exam Review: CH 1 & 2 Vocab Kitchen Math Digestive System Dietary Guidelines How to read a recipe Egg Parts Kitchen Safety Nutrients How to measure Categories of Fruit, Vegetables & Cookies Types of Milk Whole Grain Vs. White Egg Prep and storage Leaving agents ||  ||
 * 1/6-1/8 || Clean Kitchens ||  ||