Students will explore space meal planning by working in groups to learn about space food categories, create an astronaut meal plan, and develop space-friendly recipes.
Students will learn more about geography by identifying areas of the world where food is produced, identifying networks of food movement, and making inferences about how food goes from farm to table.
Students will use the skills of comparing and contrasting to evaluate nutrition labels (functional/informational texts) of a variety of foods.
Students will understand the impact of food waste and learn ways to reduce food waste through recipes that utilize food scraps.
Students will understand the impacts of agriculture on the environment and identify foods that are better for the environment by learning about and tasting alternative food sources such as seaweed and grasshoppers.
Students will better understand food’s role in our history and food’s relation to socio-economic status by interpreting and scaling recipes used both on the Titanic and in their schools.
Students will better understand how to make healthier choices when choosing meals and snacks by learning what green foods are.
Students will evaluate the economic causes and effects of England’s tax policies on tea and the colonies by understanding boycotts.
Students will understand how geographical features impact the way we live and the foods that are available to us by mapping seeds, grains, and nuts.
Students will create a recipe similar to one that could be in refugee camps, identify ways to be more understanding of others’ relationship with food.
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