FCS A B Int

Unit 3

My Plate/Dietary Guidelines

Pacing

Key Language Usage

●​ 5-10 Class Periods

Narrate Argue Inform Explain

Standards Strand 7: Students will determine the importance of proper nutrition and food preparation techniques. Standard 3 : Discuss the current USDA Dietary Guidelines and MyPlate.

End of Unit Competency ●​ I can explain the current USDA Dietary Guidelines.

●​ I can identify proper food and nutrition preparation techniques. Performance Objectives: ●​ Demonstrate food safety, sanitation, lab management, and healthy food choices in a food lab setting. Language Functions & Features: ■ Generalized nouns to introduce a topic and entity ■ Opening statements to identify the type of information ■ Verbs to define career pathways or attributes (eg, have, be, belong to, consist of) ■ Expanded noun groups to define key concepts, add details, or classify information ■ Reporting devices to acknowledge outside sources and integrate information into the report as using verbs and direct quotes ■ Technical word choices to define and classify the entity ■ Adjectives and adverbs to answer questions about quantity, size, shape, and manner ( descriptions) Differentiation in Action Skill Building Hands-On Activity Options: ●​ Create visual plate models using actual food items ○​ Students use real or model food items to create

visual MyPlate portions, reinforcing nutrition concepts through manipulatives and tactile engagement.