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 :