The document outlines a Grade 7 Family and Consumer Science lesson focused on food selection and the various factors influencing it, including sensory, nutritional, cultural, sociological, psychological, and economic considerations. It includes activities for activating prior knowledge, establishing lesson purpose, and developing understanding through guidelines for selecting food. Additionally, it features processing questions and a formative assessment to encourage reflection on the importance of food selection for health.
The document outlines a Grade 7 Family and Consumer Science lesson focused on food selection and the various factors influencing it, including sensory, nutritional, cultural, sociological, psychological, and economic considerations. It includes activities for activating prior knowledge, establishing lesson purpose, and developing understanding through guidelines for selecting food. Additionally, it features processing questions and a formative assessment to encourage reflection on the importance of food selection for health.
The document outlines a Grade 7 Family and Consumer Science lesson focused on food selection and the various factors influencing it, including sensory, nutritional, cultural, sociological, psychological, and economic considerations. It includes activities for activating prior knowledge, establishing lesson purpose, and developing understanding through guidelines for selecting food. Additionally, it features processing questions and a formative assessment to encourage reflection on the importance of food selection for health.
The document outlines a Grade 7 Family and Consumer Science lesson focused on food selection and the various factors influencing it, including sensory, nutritional, cultural, sociological, psychological, and economic considerations. It includes activities for activating prior knowledge, establishing lesson purpose, and developing understanding through guidelines for selecting food. Additionally, it features processing questions and a formative assessment to encourage reflection on the importance of food selection for health.
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We e k D ay
7 Technology and Livelihood Education 1
Grade 7
FAMILY AND CONSUMER SCIENCE (FCS) 3 Quarter rd Activating Prior Knowledge Short Review: Matching Type
1. A. Bishop’s hat
2. B. Pyramid
3. C. Shirt
4. D. Envelope
5. E. Pocket Activating Prior Knowledge
• Before we proceed to today's
lesson, is there any clarification you would like to ask? • Why do you think we need to familiarize ourselves with the different kitchen tools, utensils, and equipment at home? Establishing Lesson Purpose Establishing Lesson Purpose
Describe the following pictures.
Unlocking Content Vocabulary Food Selection – refers to the process of choosing and deciding which foods to consume. It involves deciding the types of foods, ingredients, and dishes that individuals or communities will include in their diet. Various factors, including personal preferences, cultural practices, nutritional needs, health considerations, availability of food, and economic factors influence food selection. What are the things that need to be considered when selecting food?
Developing and Deepening of
Guidelines in Selecting Food
A. Sensory: Choosing foods based on how
they look, feel, sound, taste, and smell are all ways in which we may be influenced. Again, these may be done consciously or unconsciously. Smell: How food smells. Is this good? Bad? Does the scent drive you away or pull you in?
Developing and Deepening of
Guidelines in Selecting Food Taste: Do you remember how the food tastes? Perhaps based on prior experiences and the smell of the food, you can guess that it will taste good. Enjoying the taste of a food is a major driver for choosing that food again. Meanwhile, disliking how a food tastes is another major driver for not selecting that food again if offered.
Developing and Deepening of
Guidelines in Selecting Food Texture: Have you ever craved something crunchy? If you have, you may have picked up a bag of chips, crackers, or pretzels to satisfy that craving. In this example, you were driven to choose a food based on texture criteria. Mouthfeel of a food would also fit into this category. For instance, diet colas would taste flat if bulking agents were not added in to simulate the effect sugar has on the mouthfeel. No one would want to drink it if those were omitted.
Developing and Deepening of
Guidelines in Selecting Food
Sight: We use our eyesight to help us make many
everyday decisions, such as which direction to take, what to wear, and, given our current discussion, what to eat. We can use our sense of sight to see if food has spoiled or gone bad or looks good to eat. Sometimes, all it takes is a picture, so advertisers spend lots of money making their food look the best in their ads using specialized techniques. Cheers also uses garnishes on plates or strategic plating methods to make the food look as visually appealing as possible.
Developing and Deepening of
Guidelines in Selecting Food
Sound: Sounds that food makes is a lesser
thought of sensory aspect to food choice but is a driver in the reasons behind making some food choices. The sound a bag of chips makes is an example that may make you want to snack on a crunchy snack. We can also tell if soda is flat if noise is absent.
Developing and Deepening of
Guidelines in Selecting Food
B. Nutritional: Both perceived and verified
nutrition is the second most significant motivator in food preference and selection. Perhaps someone has made weight loss goals or is on a specialized diet due to allergies. These individuals will choose foods that fit their lifestyle and dietary needs.
Developing and Deepening of
Guidelines in Selecting Food C. Cultural/Religious: More than 4,000 recognized religions are worldwide, so it would be impossible to cover them here. How does or would religion alter food choice? Religions may have different "rules" regarding what is acceptable to eat (or not) and how the food is prepared. Sometimes, there are rules about where the food is prepared and by whom. It is important to recognize that not everyone who follows or observes a certain religion follows all of the (or any) dietary recommendations. Some individuals are considered devout and closely follow the written or established doctrine; others choose not to follow any. Developing and Deepening of Guidelines in Selecting Food
D. Sociological and Psychological: Peer
pressure falls into this category, as well as hospitality norms and choices. These two are listed together instead of separately because the two categories often overlap. These are often intertwined with cultural norms as well.
Developing and Deepening of
Guidelines in Selecting Food D. Budget and Costs: Food costs have skyrocketed over the past couple of years with increased inflation. At-home food costs, meaning food bought at the grocery 7 store to prepare at home, increased 12.4% from October 2021 to October 2022. In comparison, food inflation costs from 2019-2020 were around 3.4%, and before the COVID-19 pandemic, the average food cost increase was around 1.2% per year. With increasing costs, many individuals are now choosing their foods based on cost alone or higher towards the top of the list.
Developing and Deepening of
Guidelines in Selecting Food
Developing and Deepening of
Guidelines in Selecting Food
Processing Questions: 1. Any reaction to the video presented? 2. As an individual, how do you choose the food you consume? 3. Now that you know the factors or guidelines in selecting food, how can you help your neighbors, or the community select food that’s best for them?
Developing and Deepening of
Making Generalization
Share your key takeaways
from the discussion. 2 REFLECTION ON LEARNING 0
Why do we need to follow the guidelines and the factors to consider in food selection? Formative Assessment ESSAY As an individual, how can you influence others to select the food to consume properly to ensure a healthy and disease-free body? Formative Assessment Scoring rubric on Essay: Criteria 5 4 3 Content 91%-100% of the content 81%-90% of the 71%-80% of the is fully developed and content is well content is somewhat strongly on-topic. Students developed and developed and remains include personal opinions, remains on-topic on-topic some of the thoughts, and feelings in for the most part. time. the content. Quality of It is somewhat illegible, Responses Very legible. Work is Fairly legible. Work but I can read some of exemplary; has less than consists of 5 to 9 the writing. Work four spelling, grammatical, spelling, consists of 10 to 15 and content errors. grammatical, and spelling, grammatical, content errors. and content errors. Accuracy 91%-100% of the 81%-90% of the 71%-80% of the responses are correct or on responses are responses are accurate point. Very well thought- correct or on point. or on point. Fairly well out responses. Well thought out. thought out. Note the cooking method performed by any of their family members when preparing food dishes at home.
