MOWR FNW Unit 5B – LGHS Nutrition & Food Science
Student Name: ______________________________ Period: _________
COURSE:
Food, Nutrition &
Wellness
Period:
5th, 6th & 7th
Standards:
HUM-FL-4:
Evaluate nutritional information in relation to
wellness for individuals and families.
4.1 Identify basic nutrient information i.e.
nutrient classes and major sources of each.
4.2 Analyze the Dietary Guidelines for
Americans, Dietary Recommended Intake, and
My Plate.
4.3 Compare and analyze food labels and
nutrition facts panels on food products.
4.4 Compare portion sizes in different food
categories.
4.5 Determine the allowable amount of trans
fats in foods.
4.6 Discuss the use of additives and controlled
substances.
4.7 Examine the regulation of herbal
supplements.
4.8 Analyze reliable sources of nutrition
information.
Differentiation:
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Preferential seating by personalities,
learning styles, and abilities
Redirection to small groups as needed
Modified quizzes, tests as needed
Move On When Ready Board
- Students choose tasks in the order
they wish to complete assignment
- Standards addressed in a smaller
environment instead of large
group.
- Small group help: teacher led or
student led; increased time with
students struggling
Flash Card or Quizlet practice allows
student to construct own type of
review: game, written, quiz (multiple
choice, written, t/f, matching);
provides review games and electronic
flash cards
Teacher Comments:
DATE:
January 5, 2016 –
February1, 2016
UNIT: 5B
MyPlate, Portions,
Labels & Other
Nutrition Concerns
Driving Questions:
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Explain the purpose of Myplate, DGA and
DRI.
How is MyPlate related to a healthy diet?
How do trans fats affects the body?
Explain the purpose and function of food
labels.
How are additives used and controlled in
the foods we consume?
Explain the regulations of herbal
substances.
How do portion sizes affect a person’s
health and diet?
Compare and contrast the difference
between allowable amounts of trans fats in
foods and foods that do not contain trans
fats.
Assessments:
Formative
 Flash Cards for Review; Quizlet Practice
 Vocabulary activities
 Guided Notes, Highlighted Notes and Study
tools.
 Myplate Practice Activities
 Essential Nutrient Poem
 Graphic organizers/foldable
 Discussions, observations & Peer Reviews
 Labs
Checkpoints for progress: There will be
checkpoints that are within the deadlines listed
below. Students must have the items completed by
the date listed at that checkpoint.
Summative
 MyPlate Labs
 Notes Quiz give throughout lecture days
 Unit 5B Test
MOWR FNW Unit 5B – LGHS Nutrition & Food Science
Student Name: ______________________________ Period: _________
Instructional Strategies (Activities): Students will perform the following tasks at their own speed within
a 2 and a half week period.
Dates: January 5, 2016 – February 1, 2016
Teacher will facilitate the following: Labs, Pre-Test Administration and discussion/review days.
Standard(s)
covered
4.3, 4.4 & 4.8
4.3, 4.4 & 4.8
Task
MyPlate Activity Class Discussion
Fruit & Veggie Smorgasbord Research –Turned in when
Date
completed
1/5/16
1/6-7/16
presented.
4.3, 4.4 & 4.8
Fruit & Veggie Smorgasbord Presentations – Completed
4.3, 4.4 & 4.8
assignment & presented research based information.
Eating Out With MyPlate-(works in group but turns in an
individual assignment)
4.3, 4.4 & 4.8
4.3, 4.4 & 4.8
4.3, 4.4 & 4.8
4.3, 4.4 & 4.8
4.3, 4.4 & 4.8
4.3, 4.4 & 4.8
4.3, 4.4 & 4.8
4.3, 4.4 & 4.8
4.3 & 4.4
4.3 & 4.4
4.3 & 4.4
4.3 & 4.4
Apply MyPlate Activity
MyPlate for the ages
MyPlate Personal Plan
Physical Activity Class Discussion
Grains & Vegetable Class Discussion
Fruits, Dairy & Eggs Class Discussions
Oils & Empty Calories Class Discussion
MyPlate Personal Plan
What’s on a Food Label Class Discussion
Let’s Read Labels
Nutrition Label Scavenger Hunt
Vanishing Breakfast Rolls – students with an A or B in the
1/7/16
1/8/16
1/11/16
1/12/16
1/13/16
1/14/16
1/19/16
class with participate in this while those with C or lower will
work on this packet or have additional help.
Circle the one you participate in: LAB TUTORING/MAKE-UP
WORK
4.5
4.5
4.6 & 4.8
Trans Fat Class Discussion
Trans Fat PSA – group/table assignment
Class Discussion – Dietary Guidelines, Enriched & Fortified,
1/20/16
1/22/16
Functional Foods & Nutrient Claims
4.6 & 4.8
4.6 & 4.8
4.6
4.7
4.7
4.2-4.8
4.2-4.8
Dietary Guidelines Guided Notes
Enriched & Fortified, Functional Foods & Nutrient Claim
Guided Notes
Functional Foods Brochure
Dietary Supplements Class Discussion
Dietary Supplements Guided Notes
Unit 5B Complete the Study Guide or Create a Study Tool:
Flashcards, Quizlet, graphic organizer, or flipbook.
Unit 5B Summative Assessment
1/26/16
2/1/16
2/1/16