FCS A B Int
○ In small groups, students critique menus for nutritional adequacy and suggest improvements using MyPlate criteria. ○ Teachers guide with question prompts and rubrics to deepen analysis.
Project-Based Learning Options : ● Research Projects
○ Students explore how dietary guidance has changed over time, creating timelines or presentations. ○ Teachers support with research frameworks and source evaluation tools. ○ Students design posters, videos, or social media campaigns promoting the Dietary Guidelines. ○ This integrates health, design, and communication standards, promoting real-world impact. ○ Student teams plan, prep, and present a balanced MyPlate meal, explaining their ingredient choices and nutrition rationale. ○ Teachers assess using performance rubrics and peer feedback. ○ Students prepare questions and interview a local nutritionist or dietitian about how they apply the Guidelines in their work. ○ Students analyze a favorite meal, identify areas for improvement, and modify it to align with the Dietary Guidelines. ○ Teachers support through analysis tools and structured reflection. ○ Students sample snacks from each food group in a structured taste test, using sensory evaluation charts to assess flavor, texture, and appeal. ○ Teachers guide discussions connecting taste experiences to nutritional value and food group functions, encouraging active engagement and real-world application.
● Public health campaigns
● MyPlate meal-prep challenge
● Interview a nutrition professional
● Dietary Analysis and Recipe Modification
● Structured Taste Test
Extension
● News discussion
○ Students analyze recent news articles or media
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