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 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 practice reading and math skills while creating a unique recipe using seasonal ingredients in order to learn about seasonality.
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.
Students will research neighborhoods in their city and create a signature pizza representing a neighborhood/area of their choice.
Students will better understand the origins of noodles around the world and will better understand how to communicate and connect with each other.
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