Food Preparation and Eating

PowerPoint Presentation

Leanne Cunningham
Buncombe Community School East - Swannanoa, NC
Adventure of the American Mind - Montreat College

Subjects: Family and Consumer Science: foods and nutrition, English

Intended Grade Level: High School

Narrative:
This is the beginning of a larger learning expedition. In this learning expedition, students will explore the following guiding questions:

1. Why do we eat what we eat?
2. How do our xenophobic tendencies influence willingness to try new foods.

• The introduction to this unit will be the quote and the Thomas Edison movie in the second slide.
• Students will then examine reasons we eat using the pictures from American Memory.
• I will ask each of them to write one reason depicted by each picture.
• We will then move into recipes by looking at the definition of a recipe.
• Students will identify parts of a recipe using slides of a modern recipe and a recipe from American Memory.
• They will compare the way that recipes were written long ago with the way recipes are written now.
• Students will look at a biscuit recipe from American Memory that is illustrated using pictures and written as a poem.
• In teams students will illustrate the recipe using drawing techniques or a digital camera, write the recipe as a poem, and write five questions about their recipe for their classmates.
  
• Students will collect the recipes from parents, grandparents, aunts, uncles, cousins, friends, etc.
• Each recipe will have a brief ‘Foxfire’ type- passage written by the student.
• Each student will be required to have 2 entries.
• These recipes will analyzed using the “Dietary Analysis” software and typed into a class recipe book.

Foods and Nutrition Competencies- NC Standard Course of Study

FN1.01 Describe Factors that influence food choices
FN5.00 Use recipes

Detailed timeline:

Day 1: Students will examine the reasons we eat using the American Memory pictures. Students will then look at the parts of a recipe comparing American Memory recipe to a modern recipe. Students will note similarities and differences. In teams students will be given a copy of an American Memory picture and poetry recipe from the early 1900’s and a modern recipe. Students will write a poem using the modern recipe, illustrate it using drawing supplies or a digital camera, and write five questions about their recipe for a test.

Days 2 and 3: Students complete their PowerPoint recipes, present the recipes to the class, and take a quiz on the recipes presented.

Day 4: Students are in teams and provided with either an American Memory recipe or a comparable modern recipe with time saving and convenience features such as using the microwave in preparation (4 groups minimum). Each team makes a work plan and prepares the recipe. The finished products are displayed and evaluated. Each student will complete a lab sheet that notes the differences in the recipes, the impact the changes made in the preparation each dish, and comparing/analyzing the taste and individual preferences.

Days 5 and 6: Students work in the computer lab with their recipe that they collected from a relative at home. Students use the “Dine Healthy” software to determine the nutritional content of the recipe. Students write a ‘Foxfire’ type description of the recipe. Then the student will type the recipe into a predetermined format including the paragraph and the nutritional analysis. The recipes will be compiled into a class recipe book to sale at a later date.
 

Materials/Hardware/Software

• Materials needed include computer with a link to a monitor or a projector,
• PowerPoint software,
• Dine Healthy software,
• kitchen area with necessary supplies and equipment for baking,
• Computer lab with PowerPoint and word processing.

Teacher preparation:
Copies of modern recipe, American Memory recipe, and American Memory picture recipe. Prepare Literature circle sheets with the roles of each group member on them for students to write picture/poem recipe. Teacher must prepare and copy Lab sheet. Be sure ‘Dine Healthy”’ software is loaded on computers in lab.
 
Prerequisite Student Skills: None. This is the beginning of the foods and nutrition course.
 
Activities/Procedures:
Students analyze why we eat using the American Memory pictures. They will examine recipes and and compare modern recipes and American Memory recipes both by looking at the different parts of the recipes and by preparing and comparing the food products in class. Students will prepare a picture/poem recipe on a PowerPoint slide. Students will collect and compile a cookbook of family recipes as a class.

Assessment/Evaluation:
Student work will be evaluated the following ways:

• Each student will earn an individual grade on the literature circle part of the activity. There will be a group grade also on the finished product. Products will be presented to the class and evaluated using a product descriptor.
• Students take student made quiz on their recipes.
  
• Each student will be graded on the correct completion of the lab sheet.
  
• Each student will be graded with a product descriptor on the dietary analysis and the format of their recipe for the recipe book.
  
• VOCATS interim test for 1.01 and 5.00
  

Follow-up Activities
Students will continue to study food preparation and serving techniques. Comparisons of kitchen technology will follow along with examples of place settings and table service. All of these activities will lead to the students preparing a meal for the faculty, staff, parents, and guests blending foods from the diverse ethnic backgrounds of the foods and nutrition students.