FCS A B Int

Unit 4

Six Basic Nutrients

Pacing

Key Language Usage

●​ 10-20 Class Periods

Narrate Argue Inform Explain

Standards Strand 7: Students will determine the importance of proper nutrition and food preparation techniques. Standard 2 : Students will analyze basic nutrition information that is practiced in dietetic careers. ●​ Identify the six basic nutrients. (carbohydrates, protein, lipids, vitamins, minerals, and water) ●​ Identify food sources for the six basic nutrients. Standard 4 : Prepare healthy recipes that include the six basic nutrients

End of Unit Competency ●​ I can identify and describe the six basic nutrients.

●​ I can identify food sources for each of the six basic nutrients.

●​ I can explain proper food and nutrition preparation techniques. Performance Objectives: ●​ Demonstrate food safety, sanitation, lab management, and healthy food choices in a food lab setting. Language Functions & Features: ■ Verbs to define career pathways or attributes (eg, have, be, belong to, consist of) ■ Expanded noun groups to define key concepts, add details, or classify information ■ Reporting devices to acknowledge outside sources and integrate information into the report as using verbs and direct quotes ■ Technical word choices to define and classify the entity ■ Adjectives and adverbs to answer questions about quantity, size, shape, and manner ( descriptions) ■ Generalized nouns to introduce a topic and/or entity ■ Opening statements to identify the type of information