Nutrition Worksheet
Class #1.
Objectives:
Standards:
Assessment:
Activities:
Content Focus:
My food plate
Materials:
Food pyramid
Food portion plate
Class #2.
Objectives: The students will be able to read a nutrition label correctly.
The students will be able to recognize serving size and servings per container
The students will be able to understand daily value %
Standards: Knowledge, access information
Assessment: Nutrition label worksheet
Activities:
Powerpoint-Box cereal, can foods, worksheet
Content Focus:
Nutrition Label
Materials:
Powerpoint
Work Sheet
Boxed foods
Canned foods
Class#3
Objectives: The students will be able to define a food borne illness.
The students will be able to describe the symptoms and possible causes …show more content…
20 seconds
True or False: If you are peeling an apple, it should be rinsed.
TRUE! The utensil you use to peel your produce can pick up pathogens from the peel and can spread them to the inside of the food. Always wash fruits and vegetables even if you are not eating the peel.
True or False: Wash poultry and meats before cooking.
FALSE! Poultry, meats, and seafood naturally have bacteria in their raw juices. If they are rinsed in the sink, pathogens can easily spread to other surfaces which can cause cross-contamination, putting you at higher risk of contaminating other food and becoming sick.
Before handling any food, what is the first thing a person should do?
Wash his/her hands
True or False: Meat and poultry should be stored at the top shelf of the refrigerator to keep them separate from other foods.
FALSE! Raw seafood, meats, and poultry should be placed at the bottom shelf. Their raw juices can contain an abundance of bacteria that can drip onto other foods. If you notice raw juices, clean and sanitize the area!
Give an example of how you can prevent cross-contamination when preparing …show more content…
onset (how long it takes for symptoms to appear)
5. any other important details
After the research has been done the groups will create a skit about someone who has just gotten sick with the illness. The other groups should be able to guess the illness that the team is acting out.
Timing:
Content Outline:
Assessment: Points will be given out according to the students performance and knowledge.
3 points: Students provided several details about food-borne illnesses and their causes; presented a clear and accurate skit describing the causes, transmission, onset, and symptoms of a specific food-borne illness; identified several of the diseases presented by the class; cited several ways that food-borne illnesses can be prevented.
2 points: Students provided some details about food-borne illnesses and their causes; presented a satisfactory skit describing the causes, transmission, onset, and symptoms of a specific food-borne illness; identified some of the
Diseases presented by the class; cited one or two ways that food-borne illnesses can be
Objectives:
Standards:
Assessment:
Activities:
Content Focus:
My food plate
Materials:
Food pyramid
Food portion plate
Class #2.
Objectives: The students will be able to read a nutrition label correctly.
The students will be able to recognize serving size and servings per container
The students will be able to understand daily value %
Standards: Knowledge, access information
Assessment: Nutrition label worksheet
Activities:
Powerpoint-Box cereal, can foods, worksheet
Content Focus:
Nutrition Label
Materials:
Powerpoint
Work Sheet
Boxed foods
Canned foods
Class#3
Objectives: The students will be able to define a food borne illness.
The students will be able to describe the symptoms and possible causes …show more content…
20 seconds
True or False: If you are peeling an apple, it should be rinsed.
TRUE! The utensil you use to peel your produce can pick up pathogens from the peel and can spread them to the inside of the food. Always wash fruits and vegetables even if you are not eating the peel.
True or False: Wash poultry and meats before cooking.
FALSE! Poultry, meats, and seafood naturally have bacteria in their raw juices. If they are rinsed in the sink, pathogens can easily spread to other surfaces which can cause cross-contamination, putting you at higher risk of contaminating other food and becoming sick.
Before handling any food, what is the first thing a person should do?
Wash his/her hands
True or False: Meat and poultry should be stored at the top shelf of the refrigerator to keep them separate from other foods.
FALSE! Raw seafood, meats, and poultry should be placed at the bottom shelf. Their raw juices can contain an abundance of bacteria that can drip onto other foods. If you notice raw juices, clean and sanitize the area!
Give an example of how you can prevent cross-contamination when preparing …show more content…
onset (how long it takes for symptoms to appear)
5. any other important details
After the research has been done the groups will create a skit about someone who has just gotten sick with the illness. The other groups should be able to guess the illness that the team is acting out.
Timing:
Content Outline:
Assessment: Points will be given out according to the students performance and knowledge.
3 points: Students provided several details about food-borne illnesses and their causes; presented a clear and accurate skit describing the causes, transmission, onset, and symptoms of a specific food-borne illness; identified several of the diseases presented by the class; cited several ways that food-borne illnesses can be prevented.
2 points: Students provided some details about food-borne illnesses and their causes; presented a satisfactory skit describing the causes, transmission, onset, and symptoms of a specific food-borne illness; identified some of the
Diseases presented by the class; cited one or two ways that food-borne illnesses can be