FCS A B Int

breakdowns and preparation tips.​ ○​ Teachers provide clear criteria, exemplars, and tech integration support, encouraging both content mastery and communication skills. ○​ Students use online grocery platforms to create realistic meal plans that stay within a specified budget while meeting nutritional needs. ○​ Teachers provide planning templates, cost calculators, and nutrient guidelines , encouraging real-world application of both nutrition and budgeting skills. ○​ Students input ingredients into dietary tracking or analysis tools (e.g., MyFitnessPal, Cronometer) to determine nutritional content and identify improvements. ○​ Teachers guide students through interpreting data outputs and making evidence-based recommendations. ○​ Students explore food origins and processing through curated virtual tours , videos, and interactive websites. ○​ Teachers facilitate pre- and post-visit discussions or reflective journals to deepen understanding of the food system and its impact on nutrition. ○​ Experts share firsthand insights into their professions and how they apply nutrition knowledge in their work. ○​ Students prepare questions in advance , take notes during presentations, and complete reflection assignments or follow-up discussions . ○​ Students research and present on how different cultures meet nutritional needs using traditional ingredients and recipes. ○​ Teachers encourage discussion, cooking demonstrations, or taste samplings where possible.

●​ Virtual grocery shopping

Extension

●​ Dietary analysis

●​ Virtual Field Trips

●​ Guest speakers

●​ Cultural exploration

●​ Food journaling

○​ Students track their meals and snacks over a set period, then use this data to reflect on nutrient intake and make personal goals. ​