FCCLA National Programs
Incorporating STAR Events Into the Classroom
Where to Start….
CLASS
UNIT
STANDARDS
LEARNING OBJECTIVES
National Programs
STAR Events
Instructional strategies
Service Learning
Rubrics/assessments
Workshop Objective
Discuss progression of Family and Consumer Sciences national
standards to competitive events and national programs, and
ways to incorporate into the classroom.
• Why integrate?
• Use STAR Event rubrics and the FCCLA Planning Process
as forms of assessments.
• Improving public speaking skills and developing
presentations with students.
Sample --Nutrition
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Class: Culinary Arts I (Junior Category, Self:
the project should concern the individual
student’s own nutrition and wellness)
Unit: Nutrition and Wellness
National Program: Student Body
STAR Events: Nutrition and Wellness,
Illustrated Talk, Food Innovations, National
Programs in Action
Standards/Core Standards and
Competencies
Standards:
9.0 Food, Science, Dietetics, and Nutrition
Integrate knowledge, skills practices required for careers in food science, food
technology, dietetics, and nutrition.
14.0 Nutrition and Wellness
Demonstrate nutrition and wellness practices that enhance individual and family
well-being.
Core Standards and Competencies:
9.4 Apply basic concepts of nutrition and nutritional therapy in a variety of settings.
9.6 Demonstrate food science, dietetics, and nutrition management principles and
practices.
14.3 Demonstrate ability to acquire, handle, and use foods to meet nutrition and
wellness needs of individuals and families across the life span.
Learning Objectives
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Name benefits of making healthful food choices.
Identify how many daily servings are needed from each food
group and appropriate serving size.
Explain how they can use recommended nutrient intakes, My
Plate, and the Dietary Guidelines for Americans as diet
planning resources to meet their daily needs.
List tips to use when shopping for fresh and processed foods.
Describe suggestions for preparing healthful foods.
Apply the Dietary Guidelines for Americans when eating out.
Bulletin Boards
Bulletin Board: How Do You Know What a Serving Is?
My Plate graphics
Food samples in appropriate service sizes, Source of information
www.dietriffic.com
Bulletin Board: Downsize your portion size
7 ways to downsize your portion size
Drink water before your meals
Reduce plate size
Eat Slowly
Don’t Eat from the Package
Don’t Eat in front of the television or computer
Choose smaller portions
Eat nutrient rich foods
Instructional Strategies
Journal/Portfolio
Electronic or hardcopy format
This will help prepare for the Nutrition and Wellness STAR
Guidelines
Maintain a food/activity journal on ChooseMyPlate.gov
Blog(s) to Let’s Move [Michelle Obama’s initiative]
Research Statistics
Student Survey-local statistics about food choices
Sports Nutrition and Exercise
Nutrition for Older Adults
Service Learning
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Have students plan a Wellness Fair for the school and
community.
Conduct a Nutrition and Wellness Awareness campaign in your
school or community.
Have students prepare informational posters about My Plate,
The Dietary Guidelines for Americans or serving sizes.
Have students write articles about a nutrition concern for the
school newspaper, parent information sheet or community
paper.
Have students design a brochure or table tents for local
restaurants or to place in shopping bags at a local supermarket.
Service Learning [cont’d]
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Prepare after school snack
bags with nutritious choices
to pass out as students
leave school.
– Water, granola, cheese
stick, fruit leather.
– Staple label with
nutritional facts on the
bags
Work with the cafeteria to
introduce a few new
healthful food choices.
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Present demonstrations of
cooking techniques that
follow the Dietary Guidelines
for Americans.
Have students prepare low
fat, low-sodium, low sugar
snacks to use in a taste test
with students, staff or
community members.
Prepare a display of serving
sizes for a community event.
Nutrition and Wellness Research
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Recommendations for nutrition and wellness
using reliable resources…
www.choosemyplate.gov
 www.letsmove.gov
 www.usda.gov
 www.fda.gov
 www.actionforhealthykids.org
 www.strength.org
Others may be used, though need to be from reliable sources and
documented properly.
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Nutrition and Wellness
Nutrition and Wellness tracking:
Each student will track their current nutritional intake
and wellness activity levels for one week (seven
consecutive days).
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www.choosemyplate.gov
Create an account
Complete the tracking information for both food intake and
physical activity for one week.
Summarize the week’s tracking for yourself, should be
approximately one page or 3 slides of information.
Nutrition and Wellness/FCCLA
Planning Process--CONCERNS
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Identify Concerns
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Outline individual concerns and develop goals for improving
your nutrition and wellness plan. This includes health
concerns and personal goals.
Nutrition and Wellness/ FCCLA
Planning Process—SET A GOAL
Develop three to five goals for the project and the
steps you suggest to reach these goals.
 You should include ChooseMyPlate plan as the
basis for your personal goals.
 Complete the online form for yourself.
 If the subject is outside a healthy weight range,
choose the option to move to a healthy weight.
 Include a pdf of your results
 List resources which you could use such as a
meal tracking worksheet.
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Nutrition and Wellness/ FCCLA
Planning Process – FORM A PLAN
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Nutrition Plan
– Develop one recommended nutrition plan that includes four
week’s worth of menus that meet your nutrition needs and
goals.
– This should include all meals (at home and away from
home)snacks that would be consumed by the individual.
– The nutrition plan needs to be realistic in regards to your
schedule.
Wellness Plan
– Develop one recommended wellness plan that will meet the
needs and help realize your goals. This should be a four
week comprehensive plan that includes all aspects of
wellness (exercise, sleep, etc.)
Nutrition and Wellness/FCCLA
Planning Process – ACT
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Carry out your group or individual plans.
Use family and community members
advisers, committees, task forces and
advisory groups when needed.
Nutrition and Wellness/FCCLA
Planning Process– FOLLOW UP
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Implementation and Reflection
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Class presentation summarizing your nutrition
and wellness plan.
Implement the plan and then write a reflection
paper (2pages) about your experience and the
results.
List ways you would improve your project of plan
for future reference.
Recognize members and thank people involved
with your project.
Your Turn!
•As a group, create a potential national program project
focusing on an issue relating to a course.
•Identify the unit of study to identify the crosswalk of the
national program. (Students may also do this at the
beginning of the year after giving them a syllabus. You
may then create their program of work incorporating the
ideas into their syllabus.)
•List several STAR Event project that could be completed
with this project idea.
Consider Your Program of Work
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What projects/activities are already planned
(local, district, regional, state, and national
events)?
Indicate what projects/activities your chapter
has been asked to do and make sure on your
Program of Work.
What projects/activities do you and your
students want to do?
Map Out STAR Events
 Have students select a state.
 Create 2-3 objectives for the project that would enhance student
learning outcomes that connect class content, a FCCLA national
program and a STAR Event.
 Illustrate your National Program by using drawings, pictures, or
3 dimensional objects to describe your project ideas.
 Share maps
Michelle Flinton
Director of Education & Leadership Development
mflinton@fcclainc.org