Interdisciplinary Project Common Core Standards English Language Arts W 7.3, W 7.4, W 7.6, W 7.8 History/Social Studies WHST 7.2, WHST 7.7 Mathematics.

Slides:



Advertisements
Similar presentations
Dinner for Eight A Maths Enrichment Unit Who would you invite to dinner? Proceed to Menu.
Advertisements

Activity One: Memory TestsMemory Tests Activity Two: Diet and MemoryDiet and Memory.
IntroductionTask ProcessEvaluation Conclusion Teacher Page Exciting News!! You have been chosen as student representatives to help in the creation of a.
Nutrition Chapter /2015. Nutrients – ( 6 )  substances that the body needs to regulate bodily functions, promote growth, repair body tissue and.
Objective: Develop a gluten-free dessert using scientific method and FCCLA planning process.
MAKING ENDS MEET GRADING RUBRIC STUDENTS: This is an exact copy of the sheet I’ll be using to grade your project. Use this as a tool to assess the strengths.
MAKING ENDS MEET GRADING RUBRIC STUDENTS: This is an exact copy of the sheet I’ll be using to grade your project. Use this as a tool to assess the strengths.
Work Breakdown Structure –Early compilation of significant work items w/ associated cost and schedule considerations –Overview of project –First look.
PG #10 – Assessing valid information about healthy food to make informed nutritional choices Miss Lawley Core 4 PE.
USDA officials have said the old ‘My Pyramid’ was too complex and did not give people an easy way to compare their meals to the ideal balance recommended.
Exploring What You Eat: Portions, Computers & Apps Esha Fletcher & Becky O’Brien- UCONN Dietetic Students.
Indicator 4.05 Process sales documentation. Identify types of information contained in sales documentation The document types can be tailored to meet.
Objective 8.01 Summarize wise food selection practices.
20 pt 30 pt 40 pt 50 pt 10 pt 20 pt 30 pt 40 pt 50 pt 10 pt 20 pt 30 pt 40 pt 50 pt 10 pt 20 pt 30 pt 40 pt 50 pt 10 pt 20 pt 30 pt 40 pt 50 pt 10 pt.
Science Fair Research Paper
MyPyramid USDA’s New Food Guidance System
Planning & Production Record Requirements for Child Nutrition Programs Presented by: Bill Urban.
Food Purchasing for Child Care National Food Service Management Institute The University of Mississippi
Algebra 1 Notes 3.7 Percent of Change.
Whole (“REAL”) Food versus Processed Food
7 th Grade Family & Consumer Science. Food & Nutrition Terms 100 Keep It Clean Weighing Your Choices Food GroupsNutrients
Nutrition Analysis Super tracker. Nutritional Analysis Students will record all of the food they eat for 3 days and enter the information into a program.
Learning Objectives © 2014 Cengage Learning. All Rights Reserved. LO8 Prove and rule a journal. LO9 Demonstrate how to prove cash. LO10 Identify and correct.
Tax, tip, and Markup Notes and examples.
Going Grocery Shopping. Dairy  Milk, cheese products.
Calculating Taxes on Purchases Math 8 Ms. Stewart Outcome: B3 Create and solve problems which involve finding a, b, or c in the relationship a% of b =
Nutrition Understanding the food pyramid and reading food labels.
 Why should you shop alone???.  Nutritional Facts  Ingredient List  Daily % Values  Serving Size.
Student Sample Students will initially keep a food diary for one week prior to the start of the nutrition unit. Following that, the nutrition unit will.
HEALTHY MEAL PLANNING AND WEIGHT. Vocabulary  Healthy Meal Planning: Creating meals that are balanced, nutrient dense, and that have the correct serving.
Utilizing Emerging Technologies ED 530 Debbie Adams Kristen Rude Fast Food or Fat Food? 9 th Grade Health.
Use the Spreadsheet above to answer these questions. What is the cell address for the Tax on Dawson Creek CDs? ________________ What is the Total Cost.
Macronutrient Food Balance
Title of information panel that is required on most foods.
Chapter 5 BellRinger Key Ideas Name the six classes of nutrients.
Pizza Party!! Pizza Party!!! Introduction Task Process Process Cont. Evaluation Conclusion Teacher Page.
Business Information Management I 1. “Copyright and Terms of Service Copyright © Texas Education Agency. The materials found on this website are copyrighted.
The Maths of the Human Body
Food Label Activity Ms. Levasseur Biology. Purpose: To examine the typical teenage diet and compare the organic compounds ingested to those required for.
Enhancing Business Communication Business Information Management II 1.
Energy Intake Module C: Lesson 1 Grade 12 Active, Healthy Lifestyles.
 How to set up a food budget: a. Keep a spending record for 3 months. b. Record all the money you spend on food in and out of the home. c. Stick to.
Reading and Understanding Food Labels 1 Mrs. Reed's Family and Consumer Sciences.
PRG 421 MART Education Expert/prg421mart.com FOR MORE CLASSES VISIT
PRG 421 ACADEMIC PROFESSOR/TUTORIALRANK For more course Tutorials
CIS 115 All Exercises Devry University (Devry) FOR MORE CLASSES VISIT CIS 115 All Exercises Devry University.
PERSONAL FINANCE GAME This project counts as a TEST grade. LISTEN and follow directions! Excel Sheets: 1- MONTHLY BUDGET SHEET 2- CHECKING ACCOUNT 3- SAVINGS.
Nutrition Challenge Design a Healthy Meal.
CHAPTER 4 FOOD SCIENCE Nutrition Guidelines. Dietary Reference Intakes Dietary Reference Intakes: (DRI) is a set of nutrient reference values. Can be.
Culinary Management Yield Factors.
PHED 1111: Physical Education Instructor-Fauzia Challaghan
PHED 1111: Physical Education Spring 2012 Section 201
PHED 1111: Physical Education Spring 2012 Section 203
PHED 1111: Physical Education Spring 2012 Section 204
PHED 1111: Physical Education Instructor- Fauzia Callaghan
Physical PHED 1111: Education Spring 2012 Section 203
PHED 1111: Physical Education Spring 2012 Section 205
PHED 1111: Physical Education Spring 2012 Section 203
Physical PHED 1111: Education Spring 2012 Section 201
BUDGETING FOOD LABELS PLATE PRESENTATION DINING ETIQUETTE
Nutrition Project 8th Grade.
We Are What We Eat: Food Labels and Nutrition
PHED 1111: Physical Education Spring 2012 Section:207
Nutrition and Digestion
Nutrition Review Assignment
Smart Shopping Tips Unit Pricing Common Conversions 3 tsp = 1 Tbsp
Are you eating healthy?.
SPREADSHEET APPLICATIONS
SPREADSHEET APPLICATIONS
Components of a Nutritious Diet
Presentation transcript:

Interdisciplinary Project Common Core Standards English Language Arts W 7.3, W 7.4, W 7.6, W 7.8 History/Social Studies WHST 7.2, WHST 7.7 Mathematics 7.RP.A.2, 7.NS.A.1, 7.NS.A.3 Science WHST 7.9 By: A. Jackson-Jones English Language Arts Teacher

Interdisciplinary Project Connection MathematicsScienceSocial StudiesWriting 1.Find the cost of each food item per pound. 2.Convert the ounces you will purchase into pounds. 1. Research the importance of carbohydrates, protein, and vegetables in a balanced diet. 1. Complete a T-chart identifying five different jobs/careers and list their starting salaries. 1. Compile a report (three-3 paragraphs) with your findings. See below. 3. Multiply the number of pounds purchased by the cost per pound. 4. Add the amount of each food total together (subtotal). 5. Add 10% sales tax. 6. Record your final total. 7. How much would it cost to eat one healthy meal every day for a month? 2. Draw a pie chart indicating the percentage of each food that should be consumed in a healthy meal. Allow for healthy fats. 3. Which percentage is the highest? * Be sure to have a legend/key (color- coded) at the bottom of the page. 2. Research the minimum wage. 3. Draw a number line in increments of five years listing the minimum wage changes since Can a minimum wage worker afford this healthy meal for a month-30 or 31 days? Why or why not? 1.Body’s needs 2.Components of a healthy meal 3.Food cost 4.Minimum wage changes 5.Include any questions you may have By: A. Jackson-Jones English Language Arts Teacher

Interdisciplinary Project Rubric OrganizationContentNeatness/Creativity 3-All information is organized and flows according to project guidelines. 3-All information is accurate with minimal (1-3) grammar errors in writing. All references cited. 3-Information is displayed in a creative and visually appealing manner. 2-Most information is organized and can be understood. 2-Most information is accurate with some (4- 6) grammar errors in writing. Some references cited. 2-Information is partially neat and creative. 1-Some information is disorganized and confusing. 1-Only some information is accurate with several (7+) grammar errors in writing. No references cited. 1-Some information is lacking in neatness and difficult to decipher. 100 total points available By: A. Jackson-Jones English Language Arts Teacher

Interdisciplinary Project Guidelines Step 1: Plan a healthy meal for a family/group of six people that includes 24 ounces of protein (4 oz. per person), 24 ounces of carbohydrates (4 oz. per person), and 48 ounces of vegetables (8 oz. per person). Step 2: Write your menu indicating your food choices (refer to the food choices listed or find approved substitutes). By: A. Jackson-Jones English Language Arts Teacher CarbohydratesProteinVegetables RiceBeefGreens Red/White PotatoesSeafoodGreen beans QuinoaPoultrySquash/zucchini PastaTurkeyCarrots Beans/PeasPorkSalad Sweet PotatoesEggsSpinach BreadLamb/Veal/LiverCabbage

Interdisciplinary Project Guidelines Step 3: Use the grocery store circulars/ads to find the sale price for your food choices. Step 4: Use technology (cell phone, laptop, tablet) to check other store websites to make sure you are getting the lowest price. By: A. Jackson-Jones English Language Arts Teacher Step 5: Step 6: Create a two-column (T-chart) indicating the type of food and calories consumed for your meal by using Google to find out the calories per serving for each food. Calculate the amount needed to buy all of the food to be consumed. (use a calculator or calculate by hand) Step 7: Step 8: Create a two-column (T-chart) indicating five different jobs and their starting salaries. Draw a pie chart depicting the percentage of each type of food to be consumed in a healthy meal. Step 9: Draw a number line with five year increments indicating the changes in minimum wage since 1985 to the present (2015): 1985, 1990, 1995, etc… Step 10: Write a report summarizing your findings about the food a body needs, healthy meal requirements, food cost, and minimum wage changes over the last 30 years. (Three-3 paragraph minimum)

Interdisciplinary Project Websites Online Resources: Additional Resources: 1.Any other credible online sites 2.Grocery Store Ads (name, dates valid) 3.Teachers (name/subject taught must be cited) 4.Text or books (title, author, publisher, year published) By: A. Jackson-Jones English Language Arts Teacher