Shopping for a dorm is a necessary task if you are heading to college, and can be quite a daunting experience if you’ve never done it before! It seems like college students today need a lot more as incoming freshman than what I ever needed in four years of college (many moons ago)! I discovered this when preparing to send my first born off to college a few years ago and as we look forward to repeating it with child number two next summer. Having that experience prompted me to create this project to help students see what colleges suggest they bring and the cost involved. It also allows them to discern between what they will truly use and need versus what they don’t, eliminating a lot of excess spending! This is a real eye-opener for students as they prepare for moving into dormitory living!
Not sure if this happens to you are not, but when I have guys in a foods class, their foremost requests are “Can we cook meat?” and “Can we go outside?” So in the spring of the year, when we are nearing the end of the school year, I try to honor these requests. But to make it practical, I give them a comparison shopping assignment, shared with me by FACS teacher Amanda Swallow. Students have to investigate gas grills and make a decision as to what they’d purchase. After all, it is a large item purchase so they wouldn’t just want to buy the first model they see. Following that project, we do discuss the difference between indoor and outdoor grilling, including pros/cons, options and safety before preparing a Chicken Kabob lab! So, how do you teach grilling in your classroom? Please share ideas in the comment section below.
I really wanted to incorporate financial literacy into my 8th grade rotation, but didn’t know how to consolidate it and still have enough time to cover the rest of my content in 30 days . Then, I discovered the digital FutureSmart Financial Literacy Modules for Middle School through EverFi and I was immediately sold on the program after talking to a representative. The 7 modules take about a week to complete and students work through them at their own pace. You can literally hear a pin drop in my room when students are engaged in this program! We set up the class on the first day and then students have a week of class time to work. My students must receive a 70% or higher, but after the initial week, I do allow my students to continue working to improve their grade until the end of the 30 day rotation. This puts students in the driver’s seat as they are in control of their final grade! They work hard and stay on task as they know I can see everything they do! So, what are you waiting for? Get in touch with a representative today….you won’t be disappointed!
The English Muffin Challenge was a spur of the moment lab! One of our school clubs had two packages of English Muffins left over from an event that they generously donated to us. In addition, I had several left over ingredients from some other labs that I didn’t want to waste. So, I threw it all together for a challenge lab! Students had 40 minutes to create an aesthetic, edible product using the English Muffin and following the parameters of the challenge. Overall, the results were successful, albeit some interesting! However, students walked away knowing they could put together a filling dish, using only available leftovers. The beauty of this type of lab is that the challenge and follow-up assignment could revolve around any food you have an abundance of and wish to use up!
Whenever I’m teaching my students about healthy food choices, the topic of junk food some how finds its way into the discussion, especially with junior high students. When I ask them for reasons as to why they don’t eat more healthy, nutritious foods such as fruits and vegetables, they tell me it’s because they don’t like the taste. In comparison, junk food tastes so much better! I promptly explain that it’s made that way, on purpose! So, when the January 2017 issue of Scholastic Choices came out with an article on just this topic, I was super excited to share it with my students! I also wanted to include a tech project associated with it, as I saw cartoon/comic strip written all over this. Below, you will see how I turned something students wanted to discuss into an educational, interactive assignment. The end results are so cool, like something out of a real comic book–your students are sure to enjoy the technology! Oh, and, did I mention that it’s free and super friendly and easy to use?
Subscription boxes are all the rage! Why not bring the concept into the classroom, letting imaginations run wild with your students, while they develop new ideas for them around a wellness theme? Thanks to Katie Kensinger, a FACS teacher from Branson High School, Missouri, you can! See her awesome idea below, along with some student samples.
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!
Many think of canning or preserving foods as an old fashioned way of life or hobby, but with more people venturing into organic gardening, cooking and wanting or needing to know what’s in their foods, canning has definitely made it’s way back into this modern era! If you are thinking about teaching food preservation in your FACS classroom, below are some ideas that may be helpful! Also, check out our book giveaway below!
You are you probably aware that the nutrition facts label has been updated, but do you think your students are aware of the changes made? My guess is that most students will have no idea that the nutrition facts labels have changed or why. So, with that mindset I put together some activities to not only show students the differences between the old and new labels, but to have them put themselves in the driver’s seat and create their own updated version of a nutrition facts label first. This gives them an idea, as a team, how to approach a problem, critically discuss possible changes based on what they know and then come up with a final revision. Finally, they will explore why actual changes were made to the current nutrition facts food labels.