Optimistic, enthusiastic and passionate are three adjectives I would use to describe Marybeth Motasem, a FACS teacher from Ohio. Equally impressive is her Hunger Awareness Project and willingness to share! Inspired by a response she received to a writing prompt and the pandemic, the hunger awareness project was born.
Happy New Year! I was in the middle of my Pasta Unit and planned to move into meats and proteins afterwards, but then we went remote. Needless to say, my plans went by the wayside…so to speak. Since the plan was to begin with beef, I decided to forge ahead and create this E-Learning Ground Beef Web Activity for my students to complete virtually. As many of the lessons found on this website, this activity could easily be used in the regular classroom–the only thing missing are the labs!
The Stir Fry Interactive assignment is an assignment for my students to complete digitally, in Google Classroom. This Stir Fry Interactive E-Learning assignment takes students through a variety of concepts related to stir fry cooking such as the origins, the benefits of cooking this way, knife cuts, featured characteristics, food group analysis, cooking steps, and chopstick etiquette. If you’re able to cook, a vegetable stir fry recipe is included to practice those referenced knife cuts. If you are unable to cook, students still learn alot about stir fry cooking!
After noticing continuous requests for lab suggestions that are doable in 43 minute class periods, I’ve decided to do a recurring series, featuring recipes that can be completed from beginning to end in a 43 minute time frame. In some cases, longer recipes will broken into two day labs. In addition, I will include my pre-lab review questions that pertain specifically to the recipe. This helps to ensure that students are reading the recipe. It also allows me time to show any videos that may demonstrate the product or specific techniques. So, without further ado, I present the 43 Minute Lab Series: Shake a Pudding!
In my comprehensive FACS class, I teach about the food groups and nutrients they provide. In the dairy section, I use this Calcium & Dem Bones Lesson & Project to teach about bone health. Remembering the old “Got Milk?” ads, students create a visual promoting the consumption of calcium using photos of themselves, sporting milk mustaches! It’s just a fun little project that helps reinforce the importance of calcium and promote dairy foods in a creative way!
The Nutrition in Pregnancy Hyperdoc was graciously shared by FACS teacher Sharon Allen of Indianna! If you teach child development or lifespan nutrition, this lesson is for you! As always, hyperdocs work in both traditional classrooms as well as hybrid and virtual. So…read on to see all of the activities embedded in the Nutrition in Pregnancy Hyperdoc!
After noticing continuous requests for lab suggestions that are doable in 43 minute class periods, I’ve decided to do a recurring series, featuring recipes that can be completed from beginning to end in a 43 minute time frame. In some cases, longer recipes will broken into two day labs. In addition, I will include my pre-lab review questions that pertain specifically to the recipe. This helps to ensure that students are reading the recipe. It also allows me time to show any videos that may demonstrate the product or specific techniques. So, without further ado, I present the 43 Minute Lab Series: One Pan Taco Dinner!
I am excited to feature the Recipe Card Project shared by Missouri Family Consumer Sciences teacher, Samantha Cosper. Samantha teaches at Cassville High School and uses this project in her Introduction to Foods & Nutrition course as a summative assessment in the Foods Prep Unit. Regardless of how you are teaching this year, the Recipe Card Project can be utilized in both the traditional and virtual classrooms! Read on to learn more…
This is a great lab for students to apply food safety skills in the kitchen with or without living and teaching in the world of COVID-19! I have included a possible way to do this lab as an interactive class demonstration, especially if you have some lab restrictions. If times were normal, this recipe is still doable as a class demo or as individual group preparation (just adjust the recipe accordingly). I hope you find this Food Safety Lab: Baked Ground Beef Kabobs helpful in these unprecidented times!
I’ve always struggled with how to teach about the role of government agencies in safeguarding our food supply in a way that students could understand. Then I happened upon an article in our local paper from our extension agency that made it so much easier. The article was titled “Anatomy of a Food Recall” and really broke the information down. I decided to make it into a virtual learning assignment. So here is the “Anatomy of a Food Recall: E-Learing Assignment”…I hope you can use it regardless of how you are teaching your students this year!