FCS A B Int

○​ Teachers facilitate with modeling and guided feedback to ensure accuracy and understanding. ○​ Students engage in cooking labs where they plan and prepare meals that follow the Dietary Guidelines. ○​ Students keep daily food journals and compare their intake to MyPlate recommendations using apps or analysis tools. ○​ Through in-person or virtual tours, students learn how to evaluate real-world food choices in a retail setting. ○​ Students plan and pack balanced lunchboxes, using MyPlate as a guide. I nteractive Learning Opportunities : ●​ MyPlate menu-planning activities and challenges ○​ Students engage in interactive challenges to build menus within MyPlate guidelines, promoting teamwork and decision-making. ○​ Teachers facilitate with scaffolding tools such as menu templates or digital planners. ●​ Online games/quizzes about Dietary Guidelines and food group recommendations ○​ Students use online platforms to test their knowledge of food groups and guidelines. ○​ Teachers use real-time data for feedback and reteaching. ●​ Video tutorials explaining the rationale behind the Dietary Guidelines ○​ Students watch short, engaging videos that explain the rationale and science behind dietary guidelines. ●​ Interactive websites allow them to input data and get personalized feedback ○​ Students input their data (e.g., age, activity level) into nutrition planning tools to receive personalized dietary guidance. ○​ Teachers assist with interpretation and goal-setting, supporting student agency. ●​ Group discussions analyzing real sample menus for nutrition adequacy ●​ Cook and prepare sample meals ●​ Daily food intake ●​ Grocery store tour ●​ Nutritious Lunchbox