FCS A B Int
clips about food trends, public health, or changes in dietary policy. ○ Teachers facilitate guided discussions using evidence-based questioning and media analysis tools, promoting critical thinking and civic awareness. ○ Students participate in on-site visits or virtual tours of farms, dairies, or food processing plants to explore food origins and production systems. ○ Teachers connect field observations to classroom content through pre-visit research, observation guides, and post-visit reflections, fostering a deeper understanding of food systems and sustainability. ○ Professionals from fields such as dietetics, public health, or personal training visit the class (or connect virtually) to discuss how they apply the Dietary Guidelines in their work. ○ Students prepare questions in advance and complete post-interview reflections, helping them connect classroom learning to real-world professions. ○ Students investigate how different cultures approach nutrition, meal structure, and dietary recommendations, comparing these to the U.S. Dietary Guidelines. ○ Teachers support exploration through multimedia resources, student research, and cross-cultural comparisons, promoting global awareness and inclusive thinking.
● Field trips
● Guest speakers
● Cultural Studies
Resources Activities:
● MyPlate.gov (1 day)
Skills : ● Students will complete unit notes on different standards from the teacher's lectures. ● Students will create on paper or online their own MyPlate based on a past meal and evaluate whether it follows MyPlate guidelines or not. ● Students can utilize online resources at MyPlate.gov to evaluate their nutrition practices.
Scaffolded Learning : For new learners :
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