Teacher / Taylor Blankenship / Subject / Food and Nutrition / Timeline (Dates) / UNIT 2
Unit Name / Consumer Decisions
Overview / Basic concepts in meal planning, discussions on food costs and budgeting, preparing for shopping trips, how to read food labels and compare food products.
KOSSA Skill
Standard(s) / OO / 004 / Appraise sources of food and nutrition information, including food labels, related to health and wellness.
OQ / 001 / Determine conditions and practices that promote safe food handling.
OQ / 004 / Appraise federal, state, and local inspection and labeling systems that protect the health of individuals and the public.
OD / 002 / Apply Menu-planning principles to develop and modify menus.
OK / 004 / Select appropriate special nourishment based on nutritional needs.
OK / 005 / Instruct individuals on nutrition for health maintenance and disease prevention
OR / 002 / Assess how the scientific and technical advances in food processing storage, product development, and distribution impact nutrition and wellness.
OR / 003 / Determine the impact of technological advances on selection, preparation, and home storage of foods.
OR / 004 / Assess the effects of food science and technology on meeting nutritional needs.
OM / 003 / Verify standards for food quality
OM / 006 / Examine new products
OM / 001 / Build menus to customer/client preferences
OL / 001 / Utilize various factors that affect food preferences in the marketing of food.
OF / 008 / Implement marketing plan for food service operations
OJ / 002 / Appraise and interpret nutritional data
AB / 001 / Adds, subtracts, divides, multiplies whole and mixed numbers, fractions, and decimals
AB / 004 / Mentally adds, subtracts, divides, and multiplies whole numbers
AB / 008 / Constructs charts, tables, and graphs
Essential
Question(s) / What factors affect your decisions when planning meals? What are the benefits of planning a week’s worth of meals at a time? Identify factors that affect how much families spend on food. What is the benefit of keeping a food budget? How can a shopping list help you save money? Why is it important to consider serving size when reading a nutrition panel? Why do some people by store brand vs name brand?
Learning Targets / Students will be able to:
  1. Identify factors that affect meal planning.
  2. Describe the characteristics that make meals appealing.
  3. Explain how to coordinate a work plan and schedule in preparing a meal.
  4. Discuss the benefits of weekly meal planning.
  5. Identify meal-planning strategies for families with busy schedules.
  6. Give suggestions for planning meals for one.
  7. Discuss ways to handle unexpected changes in mealtime plans.
  8. Identify reasons why food spending varies from family to family.
  9. Describe how using a food budget can help control spending on food.
  10. Identify programs that offer food assistance to persons and families in need.
  11. Give guidelines for planning where and when to shop.
  12. Explain the benefits of a shopping list.
  13. Discuss ways to make the best use of coupons.
  14. Identify types of information found on food labels.
  15. Explain how to interpret nutrition information and product dates found on food labels.
  16. Describe ways of getting the most for your money when food shopping.
  17. Explain how to choose and handle food to preserve nutrition, quality, and safety.
  18. Give guidelines for courteous shopping.
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Unit

Vocabulary

/ Meal appeal
Texture
Cooking Style
Budget
Impulse buying
Staples
Rebate
Net weight
Daily values
Open dating
Code dating
UPC symbol
Bulk foods
Comparison shopping
Unit Price
Store brands
Generic

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Allen County Scottsville High School

Teacher: Blankenship Subject: Food and Nutrition / Dates:
Vocabulary CODE / C / O / D / E
Personal associations and pictures, word wall / Graphic Organziers, brief writing activities / Visual Representations Writing and Discussion / Playing Games hand have fun with words, BINGO, Pictionary, Scrabble
Hook: / How will you introduce the unit to generate curiosity & excitement and connect to prior knowledge?
Ask the class “ Are you smart consumers?” Follow up with questions from the unit designed to show that a lot of brain work goes into smart shopping. How can your reduce spending through wise meal planning? What is the benefit in keeping a food budget? How can a shopping list save you money? What are the benefits in planning a week’s worth of meals at a time?
Formative Assessments / Week 1
Day 1 / Target # 1-4 / Day 2 / Target # 1-4 / Day 3 / Target # 5-7 / Day 4 / Target # 8-10 / Day 5 / Target # 11-13
Bell Ringer: what is meal appeal?
Begin Chapter 11-Planning Meals
Powerpoint
Notetaking guide
Activity #11 Hospital Food cards. Create a meal for 4 individual patients in a hospital by reading their needs and requirements. Keep in mind all of the menu planning and meal appeal we just discussed. Turn in. (key skills, reading, and analysis)
Menu Planning DVD w/ worksheet / Bell Ringer
Problem solving
Give students a menu that is nutritious by not appealing. Ask each student to identify a way to make the meal more appealing. Ask students to share their solutions with a partner and report.
Have students plan a weekly menu for their family. Have them choose foods that are nutritious and likeable by their family members. (Key skills: writing and critical thinking) / Bell Ringer
Cover chapter 11.2 in class
Challenges in Meal Planning / Bell ringer
Begin Chapter 11.3 Food Costs and Budgeting
Gives students a survey and have them fill out. At the end have the students tally up how much money they spend on food alone compared to the other items on the survey. Have them write down their thoughts on what they discovered.
Powerpoint 11.3 (create)
Notetaking guide / Bell Ringer
Chapter review
Chapter quiz
Begin Chapter 12.1 Before you shop
Begin Grocery Shopping Challenge lesson
Page 327
Powerpoint
Notetaking guide
Grocery shopping Video
Sales Ad activity

Learning Experiences Organizer

Formative Assessments / Week 2
Day 6 / Target # 11-13 / Day 7 / Target # 14-15 / Day 8 / Target # 16-18 / Day 9 / Target # 1-18 / Day 10 / Target # 1-18
Bell Ringer: What is code dating?
Finish what we didn’t get to yesterday.
Watch Supermarkets Inc on CNBC. Give students follow-by guide. Have them answer questions as they watch the news broadcast.
HOMEWORK: Students need to bring in a food label from home to use in class. / Bell Ringer: The items located near the register are known as______
Begin Chapter 12.2 Food Labels
Read/Review chapter with class
Handout students food labels…..ask them to get out a sheet of paper and list all of the items on their food label that the chapter discusses.
Reading the Nutrition Label page 66 of reteaching activities workbook. Have students fill it out using the page 334 in textbook
Read the label activity-Set up 6 stations with a food items (w/ a label). Have the students fill out their charts as they walk around to each station answering the questions. / Bell Ringer: What are the purposes of UPC codes?
Begin Chapter 12.3 In the Supermarket
Read/review
Complete double entry journal for this chapter (to check for learning). Students find 3 quotes from the chapter and write their thoughts, questions, or concerns.
Hand out cost-per serving and unit cost problems for homework or in class. / Bell Ringer: A gallon of milk holds 128 ounces. A ½ gallon of milk holds 64 ounces. Food Lion has a sale on milk this week. 1 gallon is $3.09 and a ½ gallon is $2.05. Calculate the formals for unit price and tell me which is the best deal?
Review Day for Chapter 12 test / Bell Ringer:
Test Day for Chapter 12

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