Tag: Middle School

Cross Stitch Unit

During COVID-19, April Dull of Pennsylvania presented a webinar: “Using Canva to Inspire Students to Think and Express Themselves Creatively”. After participating in her presentation where the cross stitch unit was introduced, I knew I had to feature April on the website! Read on to see how a cross stitch unit was taught virtually to her students. While this unit was taught E-learning style, it can be used within a traditional or blended classroom.

Cooking Challenges

Inspired by Leslie Williams Grantham’s Ramen Noodle Challenge (THANK YOU), I created several more Cooking Challenges for my students to experiment with at home for an E-Learning assignment. Additional cooking challenges all follow the same format as Leslie’s, but use different foods. Check out the challenges below…I can’t wait to see what my students create!

Microwave Cooking E-Learning Assignment

The Microwave Cooking E-Learning assignment is an assignment I updated for my students so they could complete it ditally, in Google Classroom. This Microwave Cooking E-Learning assignment takes students through a variety of concepts related to microwave cooking such how the appliance works, the benefits of cooking this way, safety, standing time and demonstrations of microwave mug friendly recipes.

The Safe Recipe Style Guide

Another E-Learning assignment coming your way that features the safe recipe style guide!  Recently, I participated in a webinar on this topic and had been wanting to incorporate it into my foods classes when teaching about or reinforcing food safety practices.  The safe recipe style guide assignment can be used as a normal assignment even when classes aren’t virtual.  So, check it out and see if you can add it to your remote learning lesson file!

Handwashing Activities for Distance Learning

As the COVID-19 pandemic continues, many of us find ourselves having to provide activities or lessons to our students that can be shared through remote learning. The following “Handwashing Activities for Distance Learning” may offer you some ideas that you can share with your students for enrichment or new learning. Either way, they are practical life skills and habits to learn and practice during these difficult times.

Food Dilemmas

Food Dilemmas are great to use as stand alone assignments or to assign as a culminating project in any given lesson or unit. More importantly, since many of us are on hiatus from our normal teaching routine, food dilemmas are an ideal solution when having to prepare e-learning or flex lessons, especially during this corona virus pandemic!

Fast Food Project Makeover

After students learn about the dietary villains, we compare a variety of fast food potato options looking at calories, fat and sodium levels. We compare different fast food options calculating calorie, fat and sodium differences and then apply it to an alternative fast food potato recipe prepared in the lab. Students then choose a fast food menu item, researching to find a healthier homemade version that saves them calories, fat and sodium in this fast food project makeover.

Fat, Sugar & Salt Oh My!

The dietary guidelines recommend that we limit these three bad boys: fat, sugar and salt (oh my!) in our diet to reduce our risk of serious health effects. Sometimes this is easier said than done with teens! In order to make this more interesting and palatable for my students, I’ve turned it into a mini comic book project. That is, of course, after they’ve initially learned a little about these dietary villains!

Safety Hazards Room by Room Walk-About Activity

While you hope nothing ever happens, it’s important to child-proof a house for potential injuries just in case. It’s always better to be safe than sorry! The safety hazards room by room walk about activity is an engaging way to brainstorm and get students up, out of their seats, critically thinking, communicating and collaborating with their peers.

Whole Grains

When teaching about whole grains, I like to cover the following six categories: wheat, oats, rye, rice, corn and barley. I do this as an overview because it’s a great way to introduce and expose students to a variety of whole grains that can be incorporated into different meals. After all, 100% whole grains are part of a healthy, nutritious diet!