Course Title:
Principles of Agriculture, Food, and Natural Resources
Lesson Title:
Cultural Practices in Food Consumption Lab
TEKS Addressed in Lesson: 130.2 http://ritter.tea.state.tx.us/rules/tac/chapter130/index.html
(c) 3C, 4B, 13B, 14B
Lesson Objectives. The student will be able to:
1. identify and discuss global cultures.
2. utilize Asian cultural food consumption practices related to eating
3. discuss types of food consumption tools in developed and undeveloped countries and
uniqueness within sub-cultures-(Japanese , Korean-style chopsticks)
4. simulate food intake by transferring objects with chopsticks.
Tools and Equipment
Power Point “Cultural Practices in Food Consumption”
Chopsticks from retail Asian restaurant
Cake plates
M & M candies
Dry pinto beans
No.2 marbles,
Paper clips
Sweet Tarts
5 Communal pots
Stop watches
Key Terms / Vocabulary
Flat taper chopsticks
wooden style chopsticks
antler bones
ceramic
rice –based cuisine
social meal
subsistence farming
Interest Approach/Anticipatory Set
Students will discuss the global agriculture picture after viewing Power Point on main diets/agricultural
products produced globally. Students will discuss customs, utensils, and traditions found in major rice
producing countries in regards to consumption items. (Hands, forks, chopsticks).
Teaching Plan and Strategy / Presentation of New Material
1.
2.
3.
4.
5.
Students are given handouts outlining their assignment.
Students will be divided into pairs.
Instructor will demonstrate eating rice with chopsticks and explain the cultural application
Students will be assigned time frame to demonstrate the use of chopsticks
Students will transfer the five items from five “communal pots” and transfer them to each pairs’
cake plate.
Activity/Application/ Student Engagement /Laboratory
1.
Each pair will take turns transferring items from class pot to their cake plate.
2.
Students will all start their challenge when Instructor yells “15 minutes-Begin”
3.
The first pair to finish correctly without mishap in transferring all five items will win.
4.
After completion of each pairs’ transfer-chopstick challenge, students will be allowed to sample
their transferred objects from their cake plate (M&Ms, Sweet tarts)
5.
During the wrap-up, students will discuss how it felt to use, master a utensil that they may not
be familiar with. A spokesman from each pair will also elaborate on why is it important to be aware of
customs and food intake practices that are diverse yet “normal” for a particular group of consumers?
 The winning pair may pick 12 items each from the community bowls!
Evaluation / Summary
Rubric:
Teamwork - on-task
Communication-Discussion of 2 questions
Food tool –Chopsticks USE-mastery
_____________
100 points
20 points
30 points
50 points
References/Additional Materials / Extended Learning Opportunities/ Enrichment
Asia Palace restaurant-Lampasas, Penn State University, Mr. Dwok Kim
College & Career Readiness Standard
Social Studies – I, A, 5, b
Cross Disc Standards I, A, 2, c
©Texas Education Agency, 2015