1. Targets & Activities State Standards #1 & 6

2. Jan. 4-5 I am able to: Understand class behavioral expectations for the semester. Assess prior knowledge of basic food preparation. Activities: Demo, Student Info Sheets, Course Syllabus, Food Exploration Activity

3. January 6-7 I am able to: Explain what FCCLA is. Acquire a basic knowledge of the FCCLA organization. Assess nutrition knowledge Activities: FCCLA video, FCCLA points sheets, Put Folders in class box! Healthy Living Pre-Assessment FCCLA Dues $13.

4. January 8 & 11 I am able to: Learn correct measuring techniques. Explore equipment located in their foods labs. Identify equipment and its proper use. Activities: Measuring Demo, Hidden Foods Activity, Scavenger Hunt

5. Jan 6-7 I am able to: Create an appropriate set of safety rules for the foods lab. Understand the rationale for proper measuring techniques. Activities: Safety & Sanitation poster in lab groups. Scavenger Hunt

6. January 14-15 I am able to: Create an appropriate set of safety rules for the foods lab. Identify kitchen equipment and the appropriate usage. Activities: Finish & Share Safety & Sanitation Posters, Fccla Activities, Kitchen Equipment WS

7. January 19-20 I am able to: : Create an appropriate set of safety rules for the foods lab. Activities: Lab Plan Procedures, Plan Cookie Lab, Take the “Kitchen & Food Safety Lesson” on Moodle. Be sure to watch the videos. After completed, review correct answers and explanations. Retake quiz as needed. (10 points for essays will be added after graded by teacher.)

8. January 21-22 I am able to: Apply the measuring techniques demonstrated, discussed, and researched in class. Perform safe kitchen practices. Follow a simple recipe without teacher assistance. Activities: Cookie Lab

9. January 26-27 I am able to: Identify the 6 major nutrients and their effects on the body. Explore the effects of the 6 nutrients on the body. Activites: Nutrition Overview PowerPoint & Notes, Nutrient Power Point Activity, Share or Email to Ms. Miller when finished Reminder: FCCLA Dues $13.

10. January 28-29 I am able to: Identify the 6 major nutrients and their effects on the body. Explore the effects of the 6 nutrients on the body. Activities: Finish Nutrient Power Point Projects, Begin sharing if time.

11. February 1-2 I am able to: Identify the 6 major nutrients and their effects on the body. Explore the effects of the 6 nutrients on the body. Describe an appropriate method for browining beef. Activities: Demo, Calzone Lab Planning, Nutrient Share Power Point Projects

12. February 3-4 I am able to: Follow a recipe to create a carbohydrate and protein rich meal. Activity: Calzone Lab

13. February 5 (white) I am able to: Identify the various types of sugars and foods in which they can be found. Explain how carbohydrates are broken down in the body. Describe 2 functions of carbs in the diet. Activities: Carbohydrate PP & Notes, Carbohydrate Moodle Lesson, Introduce Fitness Pal

14. February 8-9 I am able to: Compare and contrast the chemical make-up of proteins and carbohydrates. Describe 4 functions of proteins in the body. Identify 3 times in your life that you may need to increase the amount of protein in your diet. Activities: Fitness Pal Reminder!!, Carb Quiz, Protein Notes, Plan Chicken Parm/Chicken Pasta Dinner Lab

15. February 10-11 I am able to: Create a protein and carbohydrate rich meal following a given recipe. Activity: Chicken Parmesan or Chicken Pasta Bake Lab

16. February 16-17 I am able to: Identify and memorize the required amounts of each of the 6 food groups. Explore various food options and tips for consumption of each of the food groups Analyze the state of their own current nutritional lifestyle. Activity: Proteins Quiz, Complete Food Group Review using choosemyplate. Show Ms. Miller your Fitness Pal record and begin on essay, if time

17. February 18-19 I am able to: Analyze the state of their own current nutritional lifestyle. Activities: FITNESS PAL Essay (Due start of your class on Feb. 23/24)

18. February 23-24 I am able to: Describe the functions of fat in the diet. Compare and contrast the various types of “good” and “bad” fats. Define the 4 terms commonly used on products to describe fat content reductions. Activities: Turn in Fitness Pal Essays, Fats Notes, Soup & Sandwich lab planning, Intro to Fats Tic Tac Toe Activities (if time)

19. February 25-26 I am able to: Prepare a protein, fat, and carbohydrate rich meal. Practice vegetable and meat cutting techniques. Practice food safety and prevention of cross contamination. Activity: Soup & Sandwich Lab

20. February 29 & March 1 I am able to: Describe the functions of fat in the diet. Compare and contrast the various types of “good” and “bad” fats. Define the 4 terms commonly used on products to describe fat content reductions. Activities: Fats Tic Tac Toe Activities

21. March 3&4 I am able to: Explain 5 practices knife safety. Support the reasons for these practices. Activities: Demo, Lab Planning, Finish Fats Tic Tac Toe Activities (Due March 4)

22. March 7-8 I am able to: Use safe knife handling techniques. Demonstrate proper vegetable cutting techniques. Analyze the recipe for nutrient content. Create a new stir fry recipe of their own that contains a variety of nutrients. Activity: Stir Fry Lab, Recipe Creation Assignment

23. March 11 END OF 3rd Quarter

24. I am able to: Investigate the importance of community service. Apply learned food preparation techniques as an appreciation of our veterans. Activities: Veteran’s Day Prep (Nov. 4: chicken salad, Nov. 5: muffins & cookies), Vitamin Pre-Test, Video, Moodle Vitamin Activity,

25. I am able to: Investigate the importance of community service. Apply learned food preparation techniques as an appreciation of our veterans. Nov 6: Make sandwiches for Veteran’s Day Program Activities: Veterans’ Day Reception Snacks Lab, Energy Nutrient Quiz

26. America’s Worst Cooks COMPLETE anything without a grade on Moodle!!

27. I am able to: Explain the importance of eating breakfast. Identify 5 easy nutritious breakfasts that they could prepare for themselves. Identify fat or water soluble, the functions, and food sources for all 13 vitamins. Compare and Contrast vitamins and minerals. Activities: Breakfast Lesson on Moodle, Breakfast Because Video, Plan breakfast lab, Vitamin exploration & application worksheet

28. I am able to: Create nutritious breakfast dishes. Activity: Breakfast Lab

29. I am able to: Identify the functions of water in the diet. Compare and contrast various beverages (soda, milk, sports drinks, energy drinks, etc) Investigate the importance of community service. Apply learned food preparation techniques as an appreciation of our honored students. Activities: Article on Soda, Water Nutrient Notes, Stations, Read “Truth about Diet Soda”, Explore sugar contents of various beverages (Stations) Nov 17: Brown chicken for NHS Reception

30. I am able to: Investigate the importance of community service. Apply learned food preparation techniques as an appreciation of our veterans. Activites: Nov. 18: Prepare Chicken and make cookies, Nov. 19: Make sandwiches & muffins

31. I am able to: Explore the principles of weight gain and loss. Describe 2 healthy weight management strategies and 2 unhealthy weight loss strategies. Research a health concern and its relationship to nutrition. Activities: Weight Management Notes & Discussion, Health Concern Paper

32. I am able to: Explore the principles of weight gain and loss. Describe 2 healthy weight management strategies and 2 unhealthy weight loss strategies. Research a health concern and its relationship to nutrition. Activities: Weight Management Notes & Discussion, Lab Planning

33. I am able to: Explore the principles of weight gain and loss. Describe 2 healthy weight management strategies and 2 unhealthy weight loss strategies. Research a health concern and its relationship to nutrition. Activities: Health Concern Paper & Flyer

34. I am able to: Create a pizza from scratch. ***FCCLA 2 nd Quarter Points are DUE, Dec. 11! Activity: Demo Yeast Dough, Plan Pizza Lab, Notes: Fats, Proteins, Carbs, Water, Vitamins, Weight Management; Semester Exam Review WS

35. I am able to: Create a pizza from scratch. Pizza Lab

36. I am able to: Explore the joys of kitchen maintenance and cleaning! CLEANING DAY, Semester Exam Review WS

37. EXAM Week: Cleaning Jobs, Review, Practice Exam Questions