Lesson 2.1 - Unit#1 Assignment/project presentation and Nutrition
Learning Goals: By the end of this lesson you will be able to
Today students will:
A4.2 use terms relating to food and culture correctly (e.g., culture, acculturation, herbs, spices, cuisine, food-borne illness, tajine, bamboo steamer)
B1.3 analyse specific foods to determine their nutrient content, using available food and nutrition information (e.g., Nutrition Facts tables, food company nutrition information, nutrient- values databases, information provided by health and nutrition professionals)
B1.4 plan and prepare a food item or items to ensure optimal nutrient content and retention (e.g., choose nutrient-dense foods; steam rather than boil vegetables)
Success Criteria: By the end of this lesson you will be able to
By the end of class students can:
- Show research skills.
- use terms relating to food and culture correctly
- analyze specific foods to determine their nutrient content, using available food and nutrition information
- plan and prepare a food item or items to ensure optimal nutrient content and retention
Assignments / Homework:
- OF ASSESSMENT
Unit#1 Assignment oral presentation (20 marks)