Unit 6.3 Lesson 5 It is not required to use all slides in this template, adjust delivery as the lesson requires. Slides

Connect Your Ideas (Connection to the Unit Challenge) Unit 6.3 Lesson 05 Connect Your Ideas (Connection to the Unit Challenge)

Connection Question(s) How can we identify possible food design solutions? How can we determine the strengths and weaknesses of our food design solution?

Meal Design Process- Lesson 5 6.3 Unit Challenge Team Resource Revisit Each Step in the Define the Problem Stage as needed Define the Problem Describe the problem, identify criteria and constraints in Lesson 1 of your Unit Challenge Organizer. “What more do I need to know?” Add or update questions on the Unit Bubble Map. Investigate the affected system, record findings on the Lesson Engineering Notes in your Unit Challenge Organizer. Reflect: Have we developed a system model that describes how the problem food is causing the digestive and energy issues? No/Unsure What is the design for? What are the criteria and constraints of a successful solution? Yes Revisit each step in the Define the Problem Stage as needed Repeat 1 & 2 as needed Design a Solution Come to consensus on a team design and record the details in Lesson 6 Engineering Notes in your Unit Challenge Organizer. Develop a possible design solution. Decide: are the Constraints of the solution met by this design? 2 Use what you have learned to describe important design features of a solution in the Unit Challenge Organizer. 1 3 No/Unsure What is the process for developing potential design solutions? Yes Revisit Each Step in the Design a Solution Stage as needed Optimize a Solution 5 Test your design by systematically scoring the Criteria in your Unit Challenge Organizer. Use the Criteria Evaluation Sheet to determine which design features scored high/low. Evaluate your design’s test results against others. Are there clear and easy ways to improve this design? Yes No Make your design solution for the Food Expo and report findings 4 How can the various proposed design solutions be compared and improved?

Create a list of constraints that we ALL agree upon Review the information in the table below from the Unit Challenge scenario. Does this make a good list of constraints? Are these specific enough? Write down your thoughts in your science notebook and then share your ideas with your partner Constraints (Characteristics that the Solution Must Have) Carl’s Original Needs Mary’s Original Needs My constipation has to get better My runner’s trots has to get better I won’t buy expensive or crazy foods; I’ll only use what I’ve got in my pantry I won’t try anything that’s unsafe - nothing I’m allergic to: peanuts and chocolate It has to take 15 minutes or less to make It has to be a smoothie that can be made in a normal-sized blender  

Which statements are best to include on our list of constraints? Why? As a class review the revised set of constraints and compare them to the originals. Discuss which are better and why. Record your thoughts in your Unit Challenge Organizer. Constraints Character Original Needs given in the Unit Challenge Scenario Revised Constraints Carl My constipation has to get better Include at least 8 grams of fiber to be able to improve Carl’s constipation Mary My runner’s trots has to get better Include less than 12 grams of fiber to be able to improve Mary’s Runner’s Trots Both Carl and Mary I won’t buy expensive or crazy foods; I’ll only use what I’ve got in my pantry Be made only from ingredients on the Class Pantry List I won’t try anything that was identified in the Unit Opener as unsafe - nothing I’m allergic to (e.g. peanuts and chocolate) Not include anything that Carl or Mary is allergic to (e.g. peanuts and chocolate) It has to take 15 minutes or less to make Will be a smoothie that takes less than 15 minutes to make It has to be a smoothie that can be made in a normal-sized blender Will not include more than 5 ingredients (not counting water or ice) Teacher Note: facilitate a discussion for students to reach consensus on constraints for Carl and Mary. The only difference between the two is with the fiber needs, but they need to update the constraints for smoothies, allergies, and a limit of 5 ingredients. Help the students see that Option B has specific, quantifiable constraints.

Reviewing the Criteria Rating Tables As a whole group we will review the “Criteria Rating Table” provided for Carl and Mary in your Unit Challenge Organizer. We will need to decide if the ratings are something that we all can agree upon as desirable characteristics and if the rating system is reasonable or not Each of you will individually record our reasoning in the Unit Challenge Organizer and make any updates in the table as necessary.

Review the Criteria Rating Tables below Is this something that we ALL can agree upon for Carl? Criteria for Carl Target: Ratings 1 2 Minimize Weight Gain Less than 600 calories/meal More than 800 calories Between 600-800 calories Under 600 calories Meets Calorie Needs More than 400 calories/meal Less than 400 - More than 400 calories Avoid Extra Fat 11-20g/meal More than 20g Less than 11g 11 - 20g Maximize Fiber >12g/meal Less than 10g 10-12g More than 12g Minimize Sugar <20g/meal More than 30 g 20-30 g Less than 20g Avoid Extra Protein 16 - 24g/meal More than 24g Less than 16g 16 - 24g Maximize Taste Tastes great Does not taste good! Tastes ok or good! Tastes great! As a class, do you agree that these are the desirable characteristics and a reasonable rating system? Why or why not? (Make updates in the table above as necessary) This slide is also in the 6.3_UnitChallenge_Teacher_ScenarioSynopsis

Review the Criteria Rating Tables below Is this something that we ALL can agree upon for Mary? Criteria for Mary Target: Ratings 1 2 Minimize Weight Gain Less than 600 calories/meal More than 800 calories Between 600-800 calories Under 600 calories Meets Calorie Needs More than 400 calories/meal Less than 400 - More than 400 calories Minimize Fat <11g/meal More than 20g 11 - 20g Less than 11g Minimize Fiber <8g/meal More than 10g 8 - 10g Less 8g of fiber Maximize Carbohydrates >45g/meal Less than 20g 20 - 30 g More than 45 g Avoid Extra Protein 16 - 24g/meal More than 24g Less than 16g 16 - 24g Maximize Taste Tastes great Does not taste good! Tastes ok or good! Tastes great! This slide is also in the 6.3_UnitChallenge_Teacher_ScenarioSynopsis As a class, do you agree that these are the desirable characteristics and a reasonable rating system? Why or why not? (Make updates in the table above as necessary)

Individually Design a Solution! Develop a possible design solution in your science notebooks Use the Food Cards to select ingredients Use 1 serving size for each ingredient Use the List of Constraints to test your design Decide: are the Constraints of the solution are met by this design? No? Start Over & develop a new solution. Yes? Share your design with your team. Blank slide - can be duplicated and used for images, student instructions, guiding questions, etc  

Design a Solution ! Unit Challenge Teams come to consensus on a team design Record the details in your Unit Challenge Organizer: the list of ingredients description of how the solution meal meets the constraints Team Design - Initial Ingredients Preparation Measure out and combine all ingredients into a blender. Blend on “Mix” setting for 20 seconds. Check the consistency. If the smoothie is too thick or not blended well enough, add water and continue blending until the desired consistency/texture is reached. Blank slide - can be duplicated and used for images, student instructions, guiding questions, etc  

Test Your Design! Fill in Solution Meal Nutritional Table for each ingredient using nutritional information from the Food Cards from the Classroom Pantry List Calculate totals for each column Ingredients Serving Size # of Servings in Recipe Calories Fat, g Fiber, g Sugar, g Protein, g Banana 1 cup 1 100 3 14 Totals Blank slide - can be duplicated and used for images, student instructions, guiding questions, etc  

Complete the Criteria Rating Table Use the Criteria Rating Table and your Totals from the Solution Meal Nutritional Table to determine a rating for each criteria. Criteria Target: First Team Design Ratings Minimize Weight Gain Less than 600 calories/meal 1 Meets Calorie Needs More than 400 calories/meal 2 Avoid Extra Fat 11-20g/meal Maximize Fiber >12g/meal Minimize Sugar <20g/meal Avoid Extra Protein 16 - 24g/meal Maximize Taste Tastes great SKIP Until Food Expo Score total 7 Blank slide - can be duplicated and used for images, student instructions, guiding questions, etc  

Analyze Your Results! Analyze the results in the Criteria Evaluation Table to determine the strengths and weaknesses in team’s initial design. What do low ratings signify? What do high ratings signify? How can we use these to identify the type or amount of ingredient that should be modified? How does this analysis help us to work towards a better solution? Criteria Target: First Team Design Ratings Minimize Weight Gain Less than 600 calories/meal 1 Meets Calorie Needs More than 400 calories/meal 2 Avoid Extra Fat 11-20g/meal Maximize Fiber >12g/meal Minimize Sugar <20g/meal Avoid Extra Protein 16 - 24g/meal Maximize Taste Tastes great SKIP Until Food Expo Score total 7 Blank slide - can be duplicated and used for images, student instructions, guiding questions, etc  

Lesson 3, Uncover Activity Thank you for watching this slide show; I hope you find it helpful as you prepare to deliver a lesson.