Announcement: “Tuesday – 10/10 Go over ch. 8 test with…”
Review ppt. for final listed below. The slides that will not cover the final exam material are: 26, 38-53, 57-62, 64, 67-78 and 80-111.
Announcement: “Monday – Prep for final: Ch. 8 Vitamins…”
Created Oct 9 (Edited Oct 9)
Overall wellness
What are the health benefits of yogurt? First off, let us not forget that yogurt comes from milk. So yogurt eaters will get a dose of animal protein (about 9 grams per 6-ounce serving), plus several other nutrients found in dairy foods, like calcium, vitamin B-2, vitamin B-12, potassium, and magnesium.
But one of the words we’re hearing more and more of regarding yogurt is “probiotics.” Probiotics are “friendly bacteria” that are naturally present in the digestive system. Live strains of these “good bacteria” are also found in many yogurt products. While more research needs to be done, there’s some evidence that some strains of probiotics can help boost the immune system and promote a healthy digestive tract.
Announcement: “Friday – 10/06 Today we are finishing…”
Sherry McCranie
Created Oct 6
Announcement: “Thursday – 10/04 Prep/Completion for…”
Sherry McCranie
Created Oct 5
Announcement: “Wednesday 10/04 What is plant based…”
Sherry McCranie
Created Oct 3 (Edited Oct 7)
Announcement: “Tuesday – 10/03 Today is the ch. 6 Test…”
Sherry McCranie
Created Oct 3 (Edited Oct 7)
Announcement: “Pulses are part of the legume family,…”
Sherry McCranie
Created Oct 3
Announcement: “Monday 10/02 Tomorrow is Ch. 6 Test on…”
Sherry McCranie
Created Oct 2
1. Each student read this paragraph on Lipids, and then write on a Google Doc (be certain to include your name on this document, and send to me.) what in your own words what this means.Lipids
Most lipids that you consume in your diet are fats. Some digestion occurs in your mouth and the stomach, but most takes place in the small intestine. Bile is produced by your liver, stored and released in your gall bladder and emulsifies fat globules into smaller droplets. This greatly increases the surface area that allows lipase, a fat-digesting pancreatic enzyme, to aid in digestion. After digestion, these broken-down fat particles called fatty acids combine with cholesterol and bile to move into your cells’ mucosa where they are reconverted into large molecules, most passing into vessels — called lymphatics — near the intestine. These vessels transport fat to the veins of your chest, and the blood carries fat to be stored in adipose tissue throughout your body.
Observe the “How Lipids Are Carried in Your Body Flow Chart from below. – Draw this out on a 1/2 sheet of paper (each person) and keep to study.
Next, each table group should get one copy of “Heart of the Matter” Act. D from Mrs. Beard. Work on this as a group – hand in with all your names on it.
Take the term list for ch. 6 that you should have picked up last week (or look back to the day on classroom I shared these with you) and make flash cards on the colored construction paper. Cut these out – do ONE set (unless you want your own) for each table group. Practice the terms with your table group for about 10 min. after you have finished making the flash cards.
Read pgs. 140-141 of the textbook. Answer on the same Google Doc you formulated about Lipids, but label this with the question: Describe exactly what causes a person to have a heart attack. Explain how this differs from the cause of a stroke.
Next, answer on the same document – (using the text, pg. 143) Why does smoking increase the risk of heart disease? What happens when a smoker quits smoking. Write the question and answer.
Using the text pg. 143-144 answer this (also on same google doc) – write out the question, so I can see what you are answering: Why does high blood pressure and high blood cholesterol place the heart at risk?
Same Google Doc – Scan the textbook (ch. 6) and write a list of tips for making diet changes. – Share this in your table group, and make a master list that represents your best list. This will be shared with the entire group. No need to write this on construction paper, just have it on one 1/2 sheet of paper with all your names on it, and share this when Mrs. Beard is ready to pull the group together. You may write this list on your google doc, or hand in the one master list. Mrs. Beard will ask you to do this when the group is all together in the center of the room – Compile tips that would help to reduce fat intake. Think about this as a table group – write on 1/2 sheet of paper and share with class. Include some fat replacer ideas.
Look over everything on ch. 6 and be ready for the test tomorrow!
Announcement: “Lipids Flow Chart to make on 1/2 sheet…”
Created Oct 2
Announcement: “Finish carb/fat lab of pizza Make ch. 6…”
Created Sep 29
Make ch. 6 term flash cards
Video from Thursday – watch today: When You Burn Fat . . . . .
Answer the Review Learning Questions on pg. 153 of textbook – hand in today
Share posters today with class
Backtrack – Through Chapter 6 – Activity F
Chapter 6 test on MONDAY!
Announcement: “Thursday – 9/28 Any groups who have…”
Created Sep 28
Thursday – 9/28 Any groups who have eggless or 2 ingredient cakes to serve, do so today. Begin ch. 6 of textbook: Fats – A concentrated Energy Source
Assignment – Concept Organizer: Write on construction paper 1 per group two columns – look at the concept organizer below as a guide. Use the T-chart guide as a diagram to identify key chapter concepts relating to the topic of Fats. In the left column, write the main ideas. In the right column, write details about subtopics. This will be shared with the class.
Assignment 2 – Go to the workbook pg. 40 (Individual assignment) . Do the matching of the Functions of Lipids in the body. Write this on 1/2 sheet of paper. Do page 41 on 1/2 sheet of paper also Do 1-16. This will be discussed in class.
Do the interactive activity within your group using your chrome books. Check your understanding.
Announcement: “Wednesday – 9/27 Ch. 5 Test today.…”
Created Sep 27 (Edited Sep 27)
Wednesday – 9/27 Ch. 5 Test today. Planning High-Fiber Menus Activity Sheet from Ch. 5 – follow directions
Lab – 2 ingredient cake for 5 groups, and eggless cake for kitchen 2 (egg allergy) 2 Ingredient Chocolate Cake – Separate 4 eggs. Keep the yolk to add to melted chocolate. Whip the egg whites until stiff peaks form. Melt 1 bag semi-sweet chocolate chips, melted in 10 sec. intervals in the microwave until completely melted. After the chocolate is cooled, add the egg yolks one at a time. Fold the egg whites into the yolk/chocolate mixture, keeping the volume of the egg whites. Bake for 30 min. at 350 degrees. Dust with powdered sugar.
Announcement: “Test on Chapter 5 Wednesday!”
Created Sep 26 (Edited Oct 9)
Announcement: “Tuesday – 9/26 Ch. 5 Carbohydrates Use…”
Created Sep 26 (Edited 1:10 PM)
Tuesday – 9/26 Ch. 5 Carbohydrates
Use the Concept Organizer (copy provided) to identify the functions of carbohydrates. List several characteristics of each function.
Created Sep 25 (Edited Sep 26)
Announcement: “Monday – 9/25 Today we are finishing…”
Created Sep 25 (Edited Sep 25)
Week 3
Tuesday 8/29 Pg. 68 of textbook – #13 Analyze cause and effect and #20 Research misinformation. Food and Culture exploration, menu plan for next lab.
Monday 8/28 The Science of Food technology you tube video: https://www.youtube.com/watch?v=4cpdb78pWl4 (11:00) Share posters with class in presentation of ch. 2 sections. Take term quiz with added question about nutritive values of what we covered last week.
Benefits of vitamins and minerals: https://www.youtube.com/watch?v=kNuqmhga9dI
Week 2
Friday 8/25
Review ch. 1 terms again, pg. 25 Terms/Definitions – Quiz will be Monday! Begin ch. 2 today also. Concept Organizer – Draw out per table group the vin diagram adding factors that affect food choices. Pg. 46 – Do Reading for Meaning: Write the main headings in the chapter on a sheet of paper. Leave space under each heading. As you read the section of chapter your table is responsible for, write three main points that your group learned from reading the passage. Table 1 – Food Is a Reflection of Culture Table 2 – Social Influences on Food Choices Table 3 – Emotions Affect Food Choices Table 4 – The Influences of Agriculture, Technology, Economics and Politics Table 5 – Nutrition Knowledge Affects Food Choices Table 6- Read pg. 62 Labeling Biotech Foods on Extend Your Knowledge, Look at the FDA website to learn and list about labeling foods. Identify (list) foods that are the result of biotechnology.
Thursday 8/24 yoga and finish zucchini lab
Wednesday 8/23 Yoga – 5 min. Variety of zucchini dishes prepped for finish lab on Thursday and Making Wellness a Lifestyle plus concept organizer paper. http://www.g-wlearning.com/foodsandnutrition/9781605254463/student/ch01/pdf/concept.pdf and workbook pg. 7, act. A. Hand in.
Tuesday – 8/22 Green bean lab – working with fresh produce to make healthy dishes. One recipe (baked green beans): https://mykitchencraze.com/baked-garlic-green-beans/ #2 : http://www.delish.com/cooking/recipe-ideas/recipes/a51873/crispy-green-bean-fries-recipe/ (crispy green beans) #3 Buttery, garlic green beans: http://allrecipes.com/recipe/230103/buttery-garlic-green-beans/print/?recipeType=Recipe&servings=4&isMetric=false Nutritional facts and benefits of green beans.
8/21/17
Eclipse Schedule today – 3rd block will be viewing Yoga practice (Chair yoga) https://www.youtube.com/watch?v=barPap-8vnw Assignment – Wellness Article: WellnessArticleSearch-1-2 (Topic is over all wellness.) Articles will be shared in class. One term for each student will be assigned from Ch. 1 pg. 25 of textbook – gallery walk of terms to view all the terms listed. Exit ticket: Write 4 terms and quick definition from the list.
Week 1 day 1 8/14/17 9th grade day
Monday – 9th grade day
Tuesday – 8/15/17 All students return. Course Description and Standards. Why do we do 5-7 min of yoga at the beginning of each class? Chair yoga: (5 min.) https://www.youtube.com/watch?v=KEjiXtb2hRg
Wednesday – Chair Yoga next 5 min. What is Stress? (4:40) https://www.youtube.com/watch?v=s93ywqFa6CM Discussion Questions on Stress:
1. Name some of the things that stress you out. 2. What kinds of signs do people show when they’re experiencing stress? How does your body react to stress? 3. What’s the difference between good stress and bad stress? Give some examples of each. 4. Name some ways students can manage or ease stress.
8/21/17
Eclipse Schedule today (Monday)- 3rd block will be viewing Yoga practice (Chair yoga) https://www.youtube.com/watch?v=barPap-8vnw Assignment – Wellness Article: WellnessArticleSearch-1-2 (Topic is over all wellness.) Articles will be shared in class. One term for each student will be assigned from Ch. 1 pg. 25 of textbook – gallery walk of terms to view all the terms listed. Exit ticket: Write 4 terms and quick definition from the list.
Week 1 day 1 8/14/17 9th grade day
Monday – 9th grade day
Tuesday – 8/15/17 All students return. Course Description and Standards. Why do we do 5-7 min of yoga at the beginning of each class? Chair yoga: (5 min.) https://www.youtube.com/watch?v=KEjiXtb2hRg
Wednesday – Chair Yoga next 5 min. What is Stress? (4:40) https://www.youtube.com/watch?v=s93ywqFa6CM Discussion Questions on Stress:
1. Name some of the things that stress you out. 2. What kinds of signs do people show when they’re experiencing stress? How does your body react to stress? 3. What’s the difference between good stress and bad stress? Give some examples of each. 4. Name some ways students can manage or ease stress.
