1. Food for Health & Fitness 9/4/14
Welcome to Class
Block 5 – 12: :46
Block 6 – 12:51 - 1:11
Block 7 – 1:16 – 1:36

2. Food for Health & Fitness
Bell Ringer: none
Welcome to Class
Essential Question:
How can knowing classroom rules lead to success in this course?
Class Procedure:
Attendance
Introductions
People scavenger hunt
Syllabus, information card
Snack activity
Teaching Points: I can……:
Pick from different food items and make a healthy snack
List rules from the Food for Health & Fitness Syllabus
Begin to use communication skill to grow socially with my class members
Ticket out the door: Daily Journal
What was the motivation for choosing the food item that you picked?
Were you happy with your choice?
What changes would you make or recommend?
What is one thing you remember from the syllabus?
Homework:
Pay lab fee by 9/29/14

3. People Scavenger Hunt Ready. Set.. Go...
Use the diagram to find people in the classroom who _________
Write that person’s name next to the corresponding bubble on your worksheet
Talk to them about that experience; be able to report back to the class
Find a different person for each bubble
You have 15 minutes…
Ready. Set.. Go...

4. 9/9/14
Bell Ringer:
What is the cell phone policy in this class. Write answer in your journal
Essential Question:
How can I make choices that lead to good health?
Class Procedure:
Fire drill policy
Pre-test
Explain CO-OP
Pass out notebooks, books
Chapter one: around the room reading
Graphic organizer, vocabulary
Teaching Points: I can……:
The four aspects of wellness
Describe influences on food choices
Explain how appetite, hunger, and flavor affect wellness
Ticket out the door:
What is your favorite food and why you enjoy it. At least 5 complete sentences
Homework:
Pay lab fee
Be sure to bring your notebook to class

5. 9/11
Bell Ringer:
Write down in your journal All the foods you ate yesterday…….
Essential Question:
How can Wellness lead to a better life?
What are the benefits of eating a healthy breakfast?
Class Procedure:
Grab a book, chapter 1 review
Graphic organizer, vocabulary page as a group, vocabulary match up game.
Breakfast Because Video- fill out video sheet.
Teaching Points: I can…..
The four aspects of wellness
Describe influences on food choices
Explain how appetite, hunger, and flavor affect wellness
Ticket out the door:
What is your favorite breakfast foods? Why are they nutritious or not?
Homework:
Pay $10.00 lab fee so you are able to be in the kitchen to prepare food

6. 9/15/14 Bell Ringer: Essential Question:
Name three healthy breakfast foods that require a minimum of time and preparation
Essential Question:
How can researching careers help me with my future plans?
Class Procedure:
Review chapter one
Graphic organizer
Vocabulary matchup
Career Cube Activity
Teaching Points I can:……
Investigate many career options
Ticket out the door:
What career do you think was the most interesting?
Why?
Homework:
Pay Fee $$$$$$$
Chapter 1 quiz next class
Wear sneakers to class
on Friday

7. 9/17/14 Bell ringer: Look over chapter one Essential Question:
Class Procedure:
Finish career cube – 10 minutes
Chapter one quiz
Kitchen groups
Kitchen rules – student contract
Chapter 5 – Food safety –pair & share
Set up Remind 101 –
Ticket out the door:
Why do you think your responsibilities are to keeping food safe to eat? What ways have you handled food safely at home?
Essential Question:
What is food borne illness?
What is the proper way to wash your hands?
Teaching Point: I can…..
Discuss how to protect food from cross contamination
Explain proper kitchen sanitation
Describe the causes, effects, and treatment of foodborne illness.
I can distinguish between a good breakfast and a bad breakfast.
Homework:
Be sure to wear your sneakers Friday.

8. 9/19/14 Bell Ringer: Do you have your sneakers today???
Class Procedure:
Fitness Friday – Stations, fill out activity sheet at each station
Snack Day – for those that have paid their fee
Ticket out the door:
What was your favorite activity today? Why? How much exercise should you get every day?
Essential Question:
Why does physical activity require smart food choices
Teaching Point: I can…..
Accomplish 8 station during fitness activities
Feel a difference in my heart rate.
Homework:
Have a nice weekend

9. 9/23/14 - ½ day Bell Ringer: Essential Question: Class Procedure:
Lunch around the world
CO-OP paperwork ????????????
Class Procedure:
Snack Activity
HALF-DAY SCHEDULE
BLOCK :40 - 8:18
BLOCK :23 - 9:01
BLOCK :06 - 9:44
BLOCK : :10
Essential Question:
How can I plan a portable snack that is healthy and under 100 calories?
Teaching Point: I can…..
Make a snack in a bag that is nutritious
Compare the calories and nutrients in several snack items
Homework:
Wear your closed toe shoes to lab on Thursday

10. 9/25/14
Bell Ringer:
State one important rule of the food lab that you must abide by today?
Class Procedure:
Knife Lab: Apple sauce
Ticket out the door:
Knife Evaluation Lab sheet
Essential Question:
How can I make a nutritious snack with one apple.
What is the proper handling of a knife?
Teaching Point: I can…..
Use a knife properly
I can follow directions in the lab
I can be a team member of my kitchen group

11. 9/29/14 Essential Question: Bell Ringer: Teaching Point: I can…..
How can learning about food Borne illnesses protect me from getting sick?
Teaching Point: I can…..
Investigate the source of food borne pathogens, symptoms of related illnesses and methods of prevention
Evaluate factors that impact food safety from production through consumption, including growing, processing, transporting, and handling
Homework:
Wear shoes for lab day.
Bell Ringer:
State one rule in the kitchen for proper sanitation.
Class Procedure:
Fill out fill for folder box
Video: Food-Borne Illness
Bad bug poster project – work in groups of 2 to complete
Plan Lab of Wednesday
Ticket out the door:
How does the government protect consumers from food-borne illnesses?

12. 10/1/14 Bell Ringer: Get your lab sheet out of crate.
Class Procedure:
Breakfast lab –
Follow all lab procedures and recipe
Work as a TEAM
Ticket out the door:
Is your kitchen as clean as it was when you arrived????
If a serving is 2 pancakes for your recipe , how many calories were the pancakes?
Essential Question:
How can I make a nutritious breakfast?
Teaching Point: I can…..
Implement safety procedures in laboratory situations
Use sanitation principles in the food laboratory environment based on current industry regulations
Prepare and assess a basic nutritious food product in food laboratory setting
Define food preparation terminology
Homework:
Wear active wear and sneakers to next class

13. 10/3/14 Bell Ringer: Essential Question: Teaching Point: I can…..
Please be kind and considerate today 
Class Procedure:
United States Army Fitness Friday
Ticket out the door:
Thank you to our guests
Essential Question:
How can I learn what a PT test is for a soldier?
Teaching Point: I can…..
Investigate resources available to address a variety of nutrition and fitness issues
Analyze the effects of physical activity and fitness on overall well-being
Homework:

14. 10/7/14 Bell Ringer: Essential Question: Class Procedure
If a serving is 2 pancakes and one pancake is 256 calories , how many calories were the pancakes?
Class Procedure
Bad bug poster project – work in groups of 2 to complete – (20 minutes) library
Thank you note to Guest speakers, sign……….
Chapter 5 & 6 in note books must be complete
Quiz – open book
Ticket out the door:
Plan lab for Wednesday
Essential Question:
How can learning about food Borne illnesses protect me from getting sick?
Teaching Point: I can…..
Investigate the source of food borne pathogens, symptoms of related illnesses and methods of prevention
Evaluate factors that impact food safety from production through consumption, including growing, processing, transporting, and handling
Homework:
Wear shoes for lab day.

15. 10/9/14 Bell Ringer: Class Procedure: Ticket out the door: Homework:
What is one illness to be careful of that you may come in contact with today?
Class Procedure:
Cookie Comparison Lab
Follow all rules of the lab
Make and Take cookies
Ticket out the door:
Turn in cookie evaluation , one per student
Essential Question:
What are ingredients that can make a recipe healthier?
Teaching Point: I can…..
Identify and interpret the information on food product nutrition labels
Prepare and assess a basic nutritious food product in food laboratory setting
Identify safety hazards in the kitchen, and formulate procedures for their elimination
Homework:
Have a nice long weekend

16. 10/14/14 Ticket out the door: Bell Ringer: None Essential Question:
Class Procedure:
Review chapter 5 & 6
Present posters to class
Open book quiz
Chapter 7 – Nutrients: From Food to You,
Video: Basic Nutrients (20 min.)
Complete video worksheet
Ticket out the door:
Turn in Video Sheet
Essential Question:
Why are basic nutrients so important to your body?
Teaching Point: I can…..
Explain the role of food in the body
Identify the functions of nutrients in the body as they relate to health and wellness
Homework:
Fitness class & snack on Thursday

17. 10/16/14 Essential Question: Class Procedure: Fitness Thursday – track
Bell Ringer:
How does the body use protein? Can you get too much protein?
Class Procedure:
Fitness Thursday – track
Snack day – complete granola snack recipe
Follow all lab procedures
Ticket out the door:
Make sure your kitchens are clean
Essential Question:
What type of exercise is walking and is it beneficial to my wellness?
Teaching Point: I can…..
Apply management skills to the safe handling and storage of foods
Analyze the effects of physical activity and fitness on overall well-being
Prepare and assess a basic nutritious food product in food laboratory setting
Homework:
Have a nice weekend

18. 10/20/14 Essential Question: Class Procedure:
What do you think would happen if a person did not get enough nutrients?
Teaching Point: I can…..
Explain the relationship between energy needs, caloric intake and weight management
.Analyze the effects of physical activity and fitness on overall well-being
.Explain ways in which individual dietary needs are affected by health, age and lifestyle
.Investigate resources available to address a variety of nutrition and fitness issues
Homework:
Bell Ringer: Grab your notebook only
Class Procedure:
Chapter 7 – each table groups completes a page in the notebook to share with the class.
Lab: Test for hidden fats.
Ticket out the door:
Vocabulary Game – winners get a prize

19. 10/22/14 Bell Ringer: Vocabulary Game – winners get a prize
Class Procedure:
Build a Burrito lab
Fill out lab sheet
Calculate calories on computer lab or at Mrs. B’s desk -
Ticket out the door:
Turn in your evaluation sheets
Essential Question:
How can I make a nutritious meal out of just a few items?
Teaching Point: I can…..
Prepare and assess a basic nutritious food product in food laboratory setting
Explain the role of food in the body
Homework: None

20. 10/27/14 Essential Question: Homework:
Bell Ringer:
What did you eat today?
What did you eat yesterday?
How might your food choices been improved
Class Procedure:
Nutrient Match up
Brain Gym! Wake UP!!
Page Puzzle
Dietary Guidelines
Begin Chapter 8 – Vocabulary & graphic organizer
Ticket out the door:
None
Essential Question:
What are good reasons to eat better and a variety of foods?
Teaching Point: I can…..
Explain the relationship between energy needs, caloric intake and weight management
List and explain dietary guidelines
Homework:

21. 10/29/14 Essential Question: Class Procedure: Bell Ringer: Homework:
State one rule to follow in the lab today
Class Procedure:
Snack lab for Halloween – caramel popcorn balls
Chapter 8 – Dietary Guidelines
Energy Balance Video
Ticket out the door:
Clean up the kitchens
Essential Question:
Is it possible to make a healthy popcorn snack?
Teaching Point: I can…..
Prepare and assess a basic nutritious food product in food laboratory setting
Homework:
Bring a snack
if you like

22. 10/31/14 half day Bell Ringer: Class Procedure: Essential Question:
Do pumpkins float or sink in water? Yes or No, around the room
Class Procedure:
Did you know that a single 1/2 cup of canned pumpkin provides 4 grams of fiber, no fat or cholesterol, and only 50 calories? Pumpkin also has more beta-carotene per serving than any other common food. Your body converts beta-carotene to vitamin A, and that may protect against heart disease and some cancers.
CTE Forms
Summary sheets
Snack day –
Essential Question:
Why is it important to keep track of what you eat?
Teaching Point: I can…..
List and explain dietary guidelines
Homework:
Halloween tracker- due next class

23. 11/4/14 Class Procedure: Bell Ringer: Essential Question:
Halloween tracker due
Class Procedure:
Library the first half of class to complete your summary sheet of your daily food intake. Follow the directions on the handout to complete the assignment.
Article summary
Ticket out the door:
Essential Question:
Why is it important to keep track of what you eat?
Teaching Point: I can…..
Identify the functions of nutrients in the body as they relate to health and wellness
Explain ways in which individual dietary needs are affected by health, age and lifestyle
Homework:

24. 11/6/14 Class Procedure: Bell Ringer: Ticket out the door:
Guest Speaker today – JWU
Ticket out the door:
State one important item of information you were interested in from the guest speaker
Essential Question:
Why is it important to learn about secondary school options?
Teaching Point: I can…..
Analyze career paths within the professions of nutrition, culinary arts, food production, and food services industries
Explore opportunities for employment in nutrition, culinary arts, food preparation, food production, and food service industries
Homework: