FCS A B Int

○​ Teachers provide graphic organizers, food group visuals, and step-by-step modeling to reinforce understanding of nutritional balance. ○​ Students work individually or in teams to design kid-approved meals or snacks using healthy ingredients and fun presentation methods. ○​ Teachers scaffold with recipe templates, food safety guidelines, and brainstorming sessions, allowing for creativity and real-world problem solving. ○​ Students research common food allergies (e.g., peanuts, dairy, gluten) and adapt recipes to meet individualized dietary needs. ○​ Teachers provide case scenarios, dietary charts, and guided discussions on inclusivity in meal planning. ○​ Students learn and apply child-appropriate plating techniques, focusing on color, shape, texture, and portion sizes that appeal to young eaters. ○​ Teachers model techniques through live demonstrations or videos, then provide hands-on practice and peer feedback.

●​ Develop Snack and Meal Plans

●​ Childhood Dietary Restrictions Research

●​ Plating and Portion Size Practice

Strand 6, Standard 4 : Hands-On Experiences ●​ Design thematic units

○​ Students plan thematic instructional units that weave together multiple content areas (e.g., a “Weather” theme including cloud art, storm stories, and water science experiments). ○​ Teachers provide unit planning templates, model

lessons, and scaffolding strategies for developmentally appropriate instruction.

●​ Plan group active engagement activities

○​ To engage young learners, students lead circle time activities using read-alouds, rhymes, movement songs, and fingerplays. ○​ Teachers support through modeling, rehearsal opportunities, and peer or instructor feedback on pacing, tone, and engagement techniques. ○​ Students design and manage hands-on learning centers (e.g., sensory bins, dramatic play, block building, art), rotating to facilitate small group experiences. ○​ Instructors use rubrics, coaching, and reflection prompts to guide students in effective questioning, redirection, and scaffolding techniques.

●​ Set up exploratory learning centers