Tired of having your students get up in front of the class and share presentations? Looking for a more engaging way to present materials to students without tying up days for presentations? This lesson not only has students learning about the role of vitamins and minerals in our body, but has them moving around, sharing the information in a conversational manner, with a technique referred to as “speed dating”. Read on for more details and give this technique a try the next time you need to share a lot of information quickly!
You never know when you’re going to need a relatively quick and simple appetizer for entertaining that looks like you’ve spent hours preparing! Crostini to the rescue! I like to teach students that party foods don’t have to be super difficult, expensive or time consuming to pull together. The self-directed mini-lesson provides some background information about crostini and how to make them and then students get to pretend they have to pull together a few crostini appetizers for entertaining, using ingredients they have on hand. The creative possibilities are endless! As a tasty finale, students prepare and sample some hot and cold crostini in the lab! Yum!
I have had some requests to share ideas for teaching about quick breads…so, here you go! One thing about teaching quick breads is that there are a plethora of ideas for labs so you can mix it up from one year to the next and secondly, the labs are pretty inexpensive to make so they won’t break your budget! Another thing I like about teaching quick breads is that it’s easy to include math and science concepts into your lessons and labs. Take a look below to see some things I’ve used over the years as well as some links to previous lessons and activities on the website about the topic.
This in-depth lesson and project was shared by Nikki Heflin of Westfield High School, in Westfield Indiana. This lesson was designed for the course Advanced Nutrition and Wellness. This series of activities and projects is part of a unit called Dietary Issues and Health. The health issue most focused on is Type II Diabetes. The way that things are going, statistics show that 1 in 3 students will be affected by this disease, yet many have very little knowledge of what Type II Diabetes is or how to prevent it. This lesson introduces students to health challenges with a focus on dietary needs throughout the life-span, and has students do a research project on Type II Diabetes, create an online poster for a school-wide Stop Diabetes Campaign to raise awareness, and concludes with a group lab experience where students re-create a healthier version of popular comfort foods.
Ramen noodle soup packages have been around forever and seem to be the “go to” snack or meal for most young adults because they are cheap and easy to make. I wonder how many have actually read the nutrition facts label and ingredients list? Scary! I set out to prove to my students that Ramen noodles could be reinvented to be nutritious without sacrificing flavor.
You may ask yourself “How does Halloween fit into the FACS classroom?”, but actually there are a variety of ways and areas you can incorporate this event or holiday into your classes. If you have any additional ideas after perusing the list below, please share via the “Be A Part” tab above or the comment section below. Happy Halloween!
Fats can be very confusing to teach because there are so many different types; some that are good, some that are bad, and some that are downright ugly for your health and body. I wanted to teach my students about the different types of fats in an interactive and simplistic way. So, below you will find ways to teach about fats which can be used as is or easily be adapted for use in an interactive note book. In addition, you will find a lab incorporating a healthy fat that also ties directly into the advice of MyPlate, encouraging the consumption of seafood.
Ever notice how many different types of peppers are available in the grocery store? Not only are they vibrant to look at but they also contain different levels of spiciness or pungency depending on the variety. I wanted to expose my students to the characteristics of these unique vegetables giving them an opportunity to learn more about the various species of peppers or chiles, ways to cook with them and challenge themselves to see how the heat level changed the taste of a product as well as how much heat they could take.
I’ve always viewed sodium as a “Catch 22” flavoring agent! It’s one of those minerals your body needs to function correctly, but if under or over consumed, serious health issues can result. So, when I teach this information to my students I try to get them to understand why it’s good, why it’s bad, where we find it and how to reduce it. Of course it’s always fun to follow it up with a low sodium lab and/or a unit on herbs and spices, teaching them how to prepare foods that taste good, with or without the “Catch 22” flavoring agent. So, encourage your students to put on their detective cap and investigate the amount of sodium in the foods they are consuming!
The goal of this assignment was for students to write a story or fairy tale that encouraged young children to eat all of the food groups on MyPlate. I really wanted this to be student driven so I introduced the project, shared an example and let the creativity flow. My role was to walk around, monitor progress, address any technology issues and answer questions as they came up. It was kind of like a flipped classroom, although I’ve never technically done this. Anyway, the results were very impressive and students were highly engaged for the entire project!