FCS A B Int

Unit 4

Six Basic Nutrients

Pacing

Key Language Usage

● 10-20 Class Periods

Narrate Argue Inform Explain

Standards 7: Students will determine the importance of proper nutrition and food preparation techniques. 7.2: Students will analyze basic nutrition information that is practiced in dietetic careers. ● Identify the six basic nutrients. (carbohydrates, protein, lipids, vitamins, minerals, and water) ● Identify food sources for the six basic nutrients. 7.4: Prepare healthy recipes that include the six basic nutrients

End of Unit Competency ● I can identify and describe the six basic nutrients.

● I can identify food sources for each of the six basic nutrients.

● I can explain proper food and nutrition preparation techniques.

Language Functions & Features: ■ Generalized nouns to introduce a topic and/or entity ■ Opening statements to identify the type of information

■ Verbs to defne career pathways or attributes (eg. have, be, belong to, consist of) ■ Expanded noun groups to defne key concepts, add details or classify information ■ Reporting devices to acknowledge outside sources and integrate information into the report as in saying verbs and direct quotes ■ Technical word choices to defne and classify entity ■ Adjectives and adverbs to answer questions about quantity, size, shape, manner ( descriptions) Differentiation in Action Skill Building ● Provide a graphic organizer and model how to identify what happened frst, next, or last; and claim evidence to express an opinion. ● Provide word banks when students are completing writing or speaking tasks to support their responses.