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