Nutrition+Wellness+Spring+2013

Assignments
 * //Assignments are expected to be turned in on the due date. If an assignment is never handed in it will receive zero points. So even if its late-GET it IN!//**

5.14.13 Check out

5.13.13 Finish Final Cook Books

5.10.13 Clean

5.9.13 Clean

5.8.13 Summary of Nutrients

5.7.13 No School Sioux Relays

5.6.13 Finish Fry Bread

5.2.13 Frybread lab day 2

5.1.13 Frybread lab day 1

4.30.13

4.29.13

4.26.13

4.25.13

4.24.13

4.23.13

4.22.13

4.19.13

4.18.13

4.17.13

4.16.13

4.15.13

4.12.13 fill out market orders and lab plans

4.10.13 select recipes

4.9.13 Plan spring dinner

4.8.13 Finish Cooking Show

4.5.13 Cooking Show

4.4.13 Fats Continued

4.3.13 Fats

4.2.13 Amino Acids

4.1.13 No School Easter

3.29.13 No School Easter

3.28.13 Plan Round 3 of C-EB Chopped/ Desserts

3.27.13 Round 2 of C-EB Chopped/ Entrees

3.26.13 Round 2 of C-EB Chopped/ Entrees

3.25.13 Create a plan for designing a spring dinner to feed 30-40 people. locate recipes. Recipe math for quantity selection.

3.22.13 Plan Spring Dinner. Divide tasks

3.21.13 Work on Cook Books/ Video Our food supply farm to supermarket (food INC)

3.20.13 Work on Cook books

3.19.13 Make Cookies for Bingo Night

3.18.13 Make Cookie Batters for Bingo Night

3.15.13

3.14.13 Round 1 C-EB Chopped/ Desserts

3.13.13 Round 1 C-EB Chopped/ Desserts

3.12.13 Plan C-EB Chopped Class Competition

3.11.13 Watch Food Network: Chopped

3.8.13

3.7.13

3.6.13

3.5.13

3.5.13 finish watching "chopped all-stars". Plan the Classes C-EB Chopped Championships. Appetizer Round Guidelines: Teams of two, 1 1/2 hours, 5 servings, goal: create an appetizer dish that has the following ingredients: bacon, cheese and spices. Recipe due tomorrow with grocery list and market order.

3.4.13 Finish watching "rivers end" Discussion on what values the boy learned. Start values project.

3.1.13 Values- list at least three values your parents gave you. Then list three values you want to pass on to your kids. Continue watching the movie "Rivers End"

2.28.13 Super Ego. Class discussion on Super Ego/conscience/ how it is developed. Start Video on "river's end" 2.27.13

2.26.13

2.25.13

2.22.13 Enter Grocery List at this website. Grocery List

2.21.13

2.20.13

2.19.13 Evaluate group lab 3 good things, three improvements, compile cookbooks, individual evaluations @ tinyurl.com/cebpeer

2.18.13 No School Holiday

2.15.13 No school- Parent Teacher conference

2.14.13 Lasagna Lab Day 2

2.13.13 Lasagna Lab

2.12.13

2.11.13.

2.11.13 Continue work on lab plan packets. Need three recipes, three justifications, three market orders, three lab plans. (need these in before doing the hands on lab)

2.8.13 Play food safety jingles. Finish Lab Plans. Enter Grocery List at this website. Grocery List Work on cook books. (very low attendance-day)

2.7.13 Play food safety jingles. Watch how to load a dishwasher power point. Plan Lasagna Lab. In groups of 3. Find three recipes for lasagna. Compare and contrast the recipes. Write the cons/pros of each recipe. Circle the action verbs in each recipe. Discuss with your partners which recipe would be the best one to make in lab. Then write on the back of the recipe why your group chose that recipe. Then fill out three lab plans, market orders, and make two copies of the chosen recipe.

2.6.13 Finished and Recorded Safety Jingles/rhrymes

2.5.13 Create a food safety jingle to present to the whole class. The jingle should take the information about one food borne illness and include the name of the illness, the symptoms, foods that cause it, onset/duration. You may use a nursery rhryme, song, poem to accomplish the product. It can be either video or audio. Here is an audio product to use. It is free. http://audacity.sourceforge.net/

2.4.13 Video Germs and how to combat germs. Hand on demo of cross contamination of food and surfaces.

2.1.13 project work time

1.31.13 Create a food mobile with 6 nutrients suspended from the word nutrients.

1.30.13 Direct Instruction Overview of Nutrients. Assignment: Graphic organizer. Group work: Create a nutrient mobile to illustrate the balancing act of eating the correct foods to get all the right nutrients.

1.29.13 Evaluate Dovetailing (Pizza )Lab for Safety, Teamwork, Communication, and Product. Group Evaluation 3 good skills used, 3 behaviors that need improvement. Complete a peer evaluation for each partner in the group @ tinyurl.com/cebpeer

1.28.13 Pizza Lab-Day 2, group 2/ cooking video group 1

1.25.13 Pizza Lab-Day 2, Group 1/ Day 1, Group 2

1.24.13 No-Class Wind Chill below zero

1.23.13 Pizza Lab -Day 1, Group 1

1.22.13 Cooking Video: Food Preparation and Blogging (writing about food on the web)

1.21.13 No School

1.18.13 Finish Planning Pizza Lab in small groups

1.17.13 Assigned cooking Groups- Started Planning Pizza Lab

1.16.13 Food Safety Video. Assignment: 18 tips learned about safety in the lab. Equipment scavenger hunt.

1.15.13 DI-How to fill out a Lab Plan. Key word: Dovetailing. Assignment: Fill out a lab plan for pizza recipe.

1.14.13 Direct instruction to fill out a market order/read a recipe/


 * 1.11.13 work time individual cookbook. **


 * 1.10.13 Work time-individual cookbook. **


 * 1.9.13 ** Direct instruction: Categories of cookbooks. Identify the sections of our class cookbook. **Assignment:** Create an individual cookbook for class recipes. **Due Monday.** Front cover, back cover, sections.

1. Select three cookbooks, record the sections from the table of contents.
 * 1.8.13** **Assignment:** Identify categories common to a standard cookbook.

2. Tally and compare which sections occur more than once in all three cookbooks


 * 1.7.13** identify 5 cooking terms -**ASSIGNMENT:** Complete definition study guides for each term. Play vocabulary pictionary game with teams of three.

**1.4.13** Cooking Terms Vocabulary Bingo/ Create Name Tags for Boxes/ Identify 5 vocabulary terms that you do not know -turn them in.

**1.3.13** Rules overview/Expectations/Overview of Course---Sign Behavior Contract.

Overview of Class: This course is designed to help students develop eating behaviors that will have a positive affect on their current and future lifestyles. Topic covered include nutrition and wellness of individuals and families, food safety, sanitation and preparation, nutrition from production to consumption. Preventing accidents and injuries, basic culinary skills, food selection and storage techniques.

Calendar -

Notes: