Family Food Profile Project

Grade: 9 Course code: HFN10 Course Title: Food and Nutrition, Grade 9 Open y: Taras !osoc"a P#!PO$% This unit outlines a Grade 9 HFN10, Food and Nutrition Course Summative project titled: Famil Food !ro"ile !roject#$ The main purpose o" this project is to have students investi%ate "ood choices and the in"luences o" these selections on their "amilies# Students &ill conduct their primar research usin% surve s and intervie&s &ith surroundin% "amil and peers to "ind out a'out their culture and "ood choices# Then students &ill re"lect on "ood choices in a Food (lo%#$ The &ill compare the results o" their research to the Canadian Food Guide# Students &ill present their "amil "ood 'ac)%round research, and prepare a meal in the "ood *a'# $tudents $tep to complete t"e project: 1# Students 'rainstorm ideas on ori%ins o" some cultural and "amil "ood usin% a mind map and small %roup 'ased discussion a"ter the %uest spea)er# Groups &ill 'e created so that students can share in"ormation# +# Students &ill 'e%in to &rite an online 'lo%, and re"lect on their "ood choices#

,# Students &ill select and investi%ate "amil "ood choices usin% surve s and intervie&s# The &ill compare ho& "ood choices o" the "amil have chan%ed over the ears and ho& the di""er "rom their "ood choices# -# Students &ill conduct research on their Famil 'ac)%round and usin% this in"ormation &ill create a Famil Food !ro"ile#$ .# The &ill present their "indin%s to the class in a creative presentation /should 'e interactive and en%a%e the audience0# 1or)in% in %roups, students &ill select prepare, and present a selection o" recipes representin% their Famil Food !ro"iles in the Food *a'# Students can tr the recipes and share their re"lections on the e2perience on their 'lo%#

Ontario Curriculum %&pectations O'erall %&pectations: (i'ersity, )nterdependence and Glo*al Connections demonstrate an understandin% o" our Canadian "ood herita%e

Personal and $ocial !esponsi*ilities summari3e the practical "actors and demonstrate the s)ills involved in producin% appeti3in% and health "oods "or themselves and others

$ocial $cience $+ills demonstrate appropriate use o" social science research methods in the investi%ation o" "ood4related issues

$pecific %&pectations: $ocial $cience $+ills: use research derived "rom a variet o" primar sources and secondar sources evaluate print and electronic resources on "ood and nutrition "or validit , relia'ilit , accurac , 'ias, and relevance record in"ormation and )e ideas "rom their research, and document the sources accuratel in correct 'i'lio%raphic "orm or%ani3e, interpret, and communicate the results o" their in5uiries, usin% a variet o" methods demonstrate e""ective spea)in% and listenin% s)ills in a small %roup

(i'ersity, )nterdependence, and Glo*al Connections identi" the "ood customs and traditions o" their o&n "amilies

Plan and prepare food products, usin, a 'ariety of cultural traditions Personal - $ocial !esponsi*ilities evaluate personal eatin% ha'its sa"el use, maintain, clean, and store tools and e5uipment used in "ood preparation demonstrate 'asic coo)in% and 'a)in% s)ills

%ndurin, #nderstandin,s o o o o 6iversit is an important part o" Canadian societ # Health "ood choices can 'e made 'ased on Canadian Food Guide Food preparation methods var 'ased on culture Social Science 7esearch S)ills provide various &a s to ans&er research 5uestions a'out "ood and nutrition

$tudent Prior .no/led,e o o o o o o o Computer and internet s)ills 1ritten and oral communication s)ills 8itchen sa"et s)ills4 First 9id, Fire procedures, hot pots:pan handlin% Food sa"et 4 "ood handlin% and sanitation s)ills Food preparation s)ills such as 'asic coo)in% s)ills, and usin% coo)in% utensils *iterac and comprehension s)ills related to recipes 8no&led%e o" Canadian Food Guide

00$c"edule of 1cti'ities for Culminatin, Tas+

2onday 3ee +1 Guest Spea)er "rom ;ulticultural Histor 9ssociation o" <ntario# Students discuss in"luences on "ood choices# =ntroduction to !roject > ?2planation o" the project parts# Tuesday =ntro to Food *a': discuss "ood sa"et , sanitation and "ood la' sa"et test ne2t class 3ednesday Computer la': =ntro into Food (lo% &e'site, internet research into Canadian Food Guide# Students &ill 'e%in 'lo%%in% a'out "ood choices and inta)e# Teacher &ill chec) ever da T"ursday Food *a' sa"et test# 7evie& o" Food la' sa"et and 'ehaviour e2pectations # # Friday Group &or): discussin% and investi%atin% various "ood choices in the %roup# =ndenti" the health aspects o" their dietar choices usin% Canadian Food Guide# Students &ill 'rin% "amil recipe "or ne2t &ee)#

3ee +4

Group 1or): ever one in %roups 'rin%s in one recipe "rom their "amilies to share &ith peers# =denti" i" recipe "ollo&s Canadian Food Guide# 6iscuss the in"luences o" their recipe choice# 1hich cultures do the recipes re"lect@

Food *a': Creatin% a %rocer list > measurin% &et and dr in%redients, identi" in% terms on a recipe#

Computer *a': Food (lo% discussion: &hat health "ood choices have ou made@ =denti" in our 'lo% the jun) "ood#$

=ntro to Social Science research: Ho& to create %ood surve , &hat is needed in our surve , ho& man people should ou surve @ Students start their surve s#

Group 1or): Students 'rin% in dra"ts o" surve s and discuss in %roups usin% Thin):!air:Shar e

9t end o" class, surve s handed in to teacher

3ee +5

Group 1or) Canadian Food Guide > discuss diet in the "ood 'lo%#

Food *a': !resentation on coo)in% a hot meal on the stove#

Computer *a'A Students create a surve online at &&&#surve mon)e #co m

Surve Time: Students &ill &or) on their surve #

Surve Time: Students &ill &or) on their surve #

3ee +6

Students do research on their Famil Food !ro"ile#

Computer *a': Students &or) on surve and enter data "rom surve #

Group 1or): Students &or) in small %roups to select recipes "rom their Famil Food !ro"iles to prepare in Food *a'

Food *a' Students choose and coo) a meal "rom their %roup recipes, and share recipe &ith the class on a sheet o" paper

7e"lection Students &rite re"lection on ho& their diet "ollo&s the Canadian Food Guide#

3ee +7

Field Trip Students "inish project and %et read "or presentation Famil Food !ro"ile !resentation s Famil Food !resentations Famil Food !resentation s

Go Famers mar)et#

1ssessments: $ummati'e 1ssessment o o Teacher assessment o" social science research project Teacher assessment o" "amil "ood presentation

Formati'e 1ssessment o o o Teacher assessment o" "ood 'lo% and participation on "ood 'lo% Teacher assessment o" "ood la' participation Teacher assessment o" %roup participation and %roup &or)

1rtifacts o 6urin% o o 9"ter o o Famil Food !ro"iles Famil 7ecipe Collections# Food (lo% on the internet,

1ccommodations o Students &ith special needs &ill 'e provided &ith peer or teacher assistance as the pro%ress &ith the assi%nment ?2tra time to complete tas)s Simpli"ication o" assi%nment instructions Chun)in% o" assi%nment parts Speech to te2t so"t&are "or completin% &ritin% components# Bse o" Cisuals to rein"orce understandin% /e2amples, demonstrations, etc#0 ;aterials &ill 'e chun)ed and %rouped to accommodate timeline Students &ill have the opportunit to di""erentiate the demonstration o" their learnin% accordin% to their stren%ths# /the ma create a video, ma)e a desi%n, &rite a son%, etc#0 that relate to "amil "ood pro"ile presentations 1ee)l con"erences &ith teacher to chart pro%ress &ith assi%nment#

o o o o o

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Teac"in, $trate,ies
o o Teacher 6irected 4 Food *a' Sa"et demonstrations Teacher 6irected 4 Teacher introduction to the "ood 'lo% in the computer la' usin% &&&#tum'lr#com# Students &ill create account and teacher &ill add the class to have access to read the 'lo%

Teacher 6irected 4 =ntroduction to developin% an online surve and compilin% social science research in the computer la' usin% &&&#surve mon)e #com# Students &ill navi%ate the site, create an account and develop their surve 5uestions# Student 6irected 4 Small %roup activit D students &ill discuss various meals in the %roup and then identi" the diet usin% Canadian Food Guide# Thin)4!air4Share D %roup activities on recipe selection and menu preparation Critical Thin)in% ?2ercises D choosin% recipes to "it health needs o" individuals (rainstormin% e2ercises: ;ind ;ap Student surve o" various "amil mem'ers to "ind out a'out l "ood choices and in"luences Student research and investi%ation o" "amil recipe choices Food *a' D receipe e2ecution demonstrations

o o

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8iteracy $trate,ies
The strate%ies to 'e used can 'e "ound in Think Literacy /<FSC*C, +00,0 document# The &ill 'e used to enhance literac s)ills:

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9s)in% Euestions to 7evise 1ritin% Sortin% =deas 'ased on researched "acts ?""ective small %roup discussions, to encoura%e students to re"lect on their learnin% 1hole class discussion to encoura%e an e2chan%es o" ideas and encoura%e critical thin)in% and creative thin)in%

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1ppendi& 1 9 1ssi,nment $"eet : )ndi'idual 1ssi,nment: Family Food Profile Food and Nutrition: HFN 10;40 Task: For this assignment, you will individually create a Family Food Profile. After compiling a family survey and developing a food blog about your e periences with this task, you will have accumulated important information about your family connections with food. !ou will want to e plain and share various aspects of family background in order to help us understand the food preferences of family "e ample: #e like perogies because we have a $krainian friend that brings them over every Friday%. !our profile should also include a selection of recipes pertaining to your Food Profile that are derived from a variety of sources. &teps for the completion of this assignment are outlined below. 1< !esearc" 9 Family Food Profile a# 7esearch the various aspects o" our "amiliesI "ood pre"erences usin% at least t&o di""erent sources# Bse correct # Compile a surve &ith at least 10 5uestions usin% the &e'site surve mon)e #com '# 7esearch the impact o" the "ollo&in% aspects on the "ood choices: "amil histor , %eo%raph , reli%ion, trade, social li"e etc# =nclude a description o" the "ood pre"erences o" our "amil 'ac)%round and ho& this connects &ith the research ou compiled# (e sure to include a menu 'ased on our "amil 'ac)%round# Find at least one health meal that incorporates the CanadaIs Food Guide "ood %roups# c# Collect recipes /at least 100 "rom a variet o" sources, such as "amil "avourites, ne&spapers, ma%a3ines, &e'sites, so"t&are, "ood pac)a%es, and the internet# The ma 'e clipped, photocopied, t pes out, hand &ritten, do&nloaded, or a com'ination o" these# 4< Or,ani=e 9 Put To,et"er a# 6ecide on the num'er and names o" various sections that ou &ill include in our pro"ile# <ptions "or sections are as "ollo&s: histor , %eo%raph , social li"e, reli%ion, "ood pre"erences, and menu plans# Jou must have at least "our sections in our Famil Food !ro"ile# '# 7ecord our e2perience and discoveries on a (lo% D 'e candid and honest# Jou must provide at least t&o comments "or the 'lo% postin%s o" our peers#

c# Compile a list o" at least three /,0 di""erent sources o" recipes in correct 9!9 re"erencin%# 5< Present a# !resent our Famil Food !ro"ile in an interestin% and %raphicall appealin% manner# (e sure to include at least one activit in our presentation that &ill en%a%e our "ello& students

!u*ric for Family Food Profile

7esearch and =n"ormation %athers

=n"ormation is %athered "rom multiple electronic and non4electronic sources and cited properl # !unctuation and capitali3ation are correct#

,
=n"ormation is %athered "rom multiple electronic and non4electronic sources# There is one error in punctuation and:or capitali3ation#

+
=n"ormation is %athered "rom limited electronic and non4electronic sources# There are t&o or three errors in punctuation and:or capitali3ation#

1
=n"ormation is %athered "rom non4electronic or electronic sources onl There are "our or more errors in punctuation and:or capitali3ation

Spellin%, Grammar and !unctuation

7ecipes

!ro"ile has more than 10 recipes !ro"ile has as a lo%ical and coherent structure#

!ro"ile has 10 recipes !ro"ile has stron% or%ani3ation and ma not 'e e""ectivel arran%ed#

!ro"ile has less than 10 recipes !ro"ile has some or%ani3ation and lac)s lo%ical structure

!ro"ile has . or less recipes !ro"ile has no or%ani3ation

Structure and or%ani3ation

$core>>>>>>>>>>>>>> Teac"ers Comments: >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

8essons notes

)ntroduction to Project o Curriculum %&pectations $ocial $cience $+ills: demonstrate e""ective spea)in% and listenin% s)ills in a small %roup

Teacher &ill assi%n students to %roups and the &ill discuss the in"ormation "rom the %uest spea)er and discuss ho& cultures impact "ood choices# Students &ill then 'e %iven the opportunit to complete 5uestions that the teacher &ill hand out to the %roup# Students &ill create a mind map o" one multicultural "ood in the &orld and ans&er the 5uestions# /See materials0#

)ntroduction to Food 8a* and t"e Food 8a* safety e&pectations< o Curriculum %&pectations: Personal - $ocial !esponsi*ilities: sa"el use, maintain, clean, and store tools and e5uipment used in "ood preparation and demonstrate 'asic coo)in% and 'a)in% s)ills

Students &ill 'e %iven a presentation on ho& to 'e sa"e in the Food *a'# Students &ill also 'e a'le to o'serve the proper techni5ue in the Food la' and practice the s)ill under supervision# lo, in Computer 8a*<

)ntroduction to Food o

Curriculum %&pectations: Personal - $ocial !esponsi*ilities :evaluate personal eatin% ha'its

Students &ill create a pro"ile at &&&#tum'lr#com # Students &ill 'e to start the Food (lo% to re"lect on the "amil "oods that the eat over the course o" the project# Students &ill "ollo& the Chec)4list "or responses# /see materials at end0

$tudents complete t"e Food 8a* $afety Test o Curriculum %&pectations: Personal - $ocial !esponsi*ilities: sa"el use, maintain, clean, and store tools and e5uipment used in "ood preparation and demonstrate 'asic coo)in% and 'a)in% s)ills

Students complete the test and learn ho& to "ollo& a recipe and measure &et and dr in%redients# Students &ill also create a %rocer list "or the "amil "ood presentation#

$tudents use t"e Canadian Food Guide o Curriculum %&pectations: $ocial $cience $+ills: demonstrate e""ective spea)in% and listenin% s)ills in a small %roup > evaluate print and electronic resources on "ood and nutrition "or validit , relia'ilit , accurac , 'ias, and relevance

Students &ill 'e re"errin% to the Canadian Food Guide and it is important "or student to 'ecome "amiliar &ith this document and to 'e a'le to evaluate the in"ormation in it#

$tudents /ill *rin, in a Family Food recipe o Curriculum %&pectations: (i'ersity, )nterdependence, and Glo*al Connections: identi" the "ood customs and traditions o" their o&n "amilies

Students &ill 'rin% a recipe "rom their "amil and share the in"ormation &ith the peers in the %roup# Students &ill identi" i" the recipe "ollo&s the Canadian Food Guide#

)ntroduction to $ocial $cience !esearc" in t"e Computer la*< o Curriculum %&pectations: $ocial $cience $+ills: use research derived "rom a variet o" primar sources and secondar sources> or%ani3e, interpret, and communicate the results o" their in5uiries, usin% a variet o" methods

Students &ill create a pro"ile at &&&#surve mon)e #com and create a surve "or their "amil mem'ers to ta)e online# Students &ill 'e a'le to see results and or%ani3e the in"ormation#

$tudents create a sur'ey for family mem*ers o Curriculum %&pectations:

(i'ersity, )nterdependence, and Glo*al Connections: identi" the "ood customs and traditions o" their o&n "amilies

Students &ill create a surve at &&&#surve mon)e #com# The students &ill create a surve and &ill 'e a'le to 'ecome "amiliar &ith the pro%ram# Students &ill later use this &e'site to investi%ate the "ood choices and the in"luences on them# Students are then a'le to do "urther research and complete the project#

Food - Project presentations o Curriculum %&pectations: $ocial $cience $+ills: or%ani3e, interpret, and communicate the results o" their in5uiries, usin% a variet o" methods Personal and $ocial !esponsi*ilities: summari3e the practical "actors and demonstrate the s)ills involved in producin% appeti3in% and health "oods "or themselves and others

Student &ill present the Famil Food pro"ile and share the recipe &ith the class#

Field Trip to a Farmers 2ar+et o Curriculum %&pectations: 6iversit , =nterdependence and Glo'al Connections: demonstrate an understandin% o" our Canadian "ood herita%e

Students &ill %o to the St# *a&rence ;ar)et to see the di""erent "ood, and the herita%e 'ehind it#

!esources

Print arc"ers, S# 2arden, /199-0 'ooking $p #orld (istory: )ulticultural *ecipes and *esources n Teacher =deas !ress,BS9 'anada+s Food ,uide to (ealthy -ating. /199+0# Health and 1el"are Canada# Fer%uson, C#, /19FG0# The 'anadian Living 'ookbook. ;ississau%a: 7andom House o" Canada# Fer%uson and ;urra , /19990# The .ew 'anadian 'ookbook. Toronto:!en%uin (oo)s o" Canada *td# Sie'ert and 8err, /199-0# Food for Life. Toronto: ;cGra&4Hill 7 erson *imited Cess, S#, /+0090# &imple, delicious &olutions for ,luten/Free 0 1airy/Free 'ooking. 2llinois: &pecial -ats.

%lectronic;)nternet 3e*sites Canadian ?nc clopaedia# http:::&&&#thecanadianenc clopedia#com:inde2#c"m@ !%NmKHome!a%e>!aramsK91 Canadian Histor o" =mmi%ration at !ier +1# http:::&&&#pier+1#ca:home: Centre "or =nstructional Technolo% 6evelopment, Bniversit o" Toronto at Scar'orou%h, on 'ehal" o" the ;ulticultural Histor Societ o" <ntario# The Glo'al Gatherin% !lace#$ http:::&&&#mhso#ca:%%p:cop ri%ht#html *i'rar and 9rchives Canada# ?thno4Cultural Groups#$ http:::&&&#collectionscanada#%c#ca:ethno4cultural:inde24e#html ;ulticultural Histor Societ o" <ntario# http:::&&&#mhso#ca:inde2#html ;ulticultural Canada# http:::multiculturalcanada#ca:(ac)%round Food - Coo+in, 3e*sites http:::&&&#hc4sc#%c#ca:"n4an:"ood4%uide4aliment:inde24en%#php /Canadian Food Guide0 &&&#dietitians#ca:eat&ell /6ieticians o" Canada0 &&&#nin#ca /National =nstitute o" Nutrition0

&&&#eatethnic#com /?at ?thnic0 http:::&&&#)ra"tcanada#com /8ra"t Foods 8itchen0 http:::allrecipes#com: /9ll 7ecipes, Canada0 http:::&&&#dair %oodness#ca:recipes /6air Goodness0 http:::&&&#eatri%htontario#ca:en:7ecipes#asp2 /?at ri%ht <ntario0 http:::&&&#hc4sc#%c#ca:"n4an:securit:aller%:inde24en%#php /Health Canada0 http:::&&&#hc4sc#%c#ca:"n4an:"ood4%uide4aliment:m %uide4mon%uide:inde24 en%#php /Health Canada0 http:::&&&#eatri%htontario#ca:en:7ecipes#asp2 /?at 7i%ht <ntario0 http:::&&&#e%%s#ca:coo)in%4&ith4e%%s:all4recipes

1ppendi&

9 $tudent Contract

Student name: LLLLLLLLLLLLLLLLLLLLLLLLLLL 6ate: LLLLLLLLLLLLLLLLL

Family Food Profile contract

!lease read the "ollo&in% and initial: 9ll deadlines must 'e met# LLLLLL $tep 4: !esearc"
Find three sources o" in"ormation "or our Famil Food !ro"ile# ;a)e LLLLLL sure ou use proper 9!9 'i'lio%raphic "ormat# See e2amples listed# =" &or) must 'e presented the class# LLLLLL ouJour need more room, use the 'ac) o" this to sheet# o Name of /e*sites @4 9 cannot *e 3i+ipediaAB Food *a' Group ;em'ers: o Bse the internet, 'oo)s, ma%a3ine, to "ind in"ormation

The contract must 'e si%ned at each step o" the project#

1# +# LLLLLLLLLLLLLLLLLLLLLLLLLLL 1e'site M 1 ,# LLLLLLLLLLLLLLLLLLLLLLLLLLL

/?2ample: The 6u)an 6iet 7evie&$ http:::&&&#&e'md#com:diet:"eatures:du)an4diet4revie&0 LLLLLLLLLLLLLLLLLLLLLLLLLLL

$tep 1: C"oose ?our Topic

LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL 1e'site M +

LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL (escri*e /"at LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL you "a'e learned a*out family food preferences from your sur'ey results< o Name of *oo+s /?2ample: 6u)an, !ierre 6r# /+0110 T"e (u+an (iet< *ondon: 7andom House0 (oo) M 1 LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL (oo) M+ LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL

Ot"er : 2a,a=ine, Ne/spaper 1rticles, lo,s, O! TC se,ment /?2ample: <nline 9rticle The 6u)an 6iet: Four Slimmers Give their Cerdict$ /+0110# http:::&&&#''c#co#u):ne&s:'usiness41-0+01.- 0 LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL

$tep 5: Create
6evelop a %raphic or%ani3e:plan o" attac) "or or%ani3in% all the in"ormation ou %athered a'out the various aspects o" our "amil histor that ou &ould li)e to e2plore in our Famil Food !ro"ile# For e2ample ou mi%ht include sections named: histor , %eo%raph , social li"e, reli%ion, "ood pre"erences, and menu plans# Jou must have at least "our sections in our Famil Food !ro"ile#

6eadline

Teacher si%nature

Student si%nature

6ate

$tep 6: !ecipe Collection

Collect recipes /at least 100 "rom a variet o" sources, such as "amil "avourites, ne&spapers, ma%a3ines, &e'sites, so"t&are, "ood pac)a%es, and the internet# The ma 'e clipped, photocopied, t pes out, hand &ritten, do&nloaded, or a com'ination o" these# Compile a list o" at least three /,0 di""erent sources o" recipes in correct 9!9 re"erencin%#

Source M1

Source M+

Sources M,

$tep 7: Peer %ditin,

1or) &ith another classmate to discuss our "indin%s# 7ead each otherIs &or), as) 5uestions a'out it, and identi" areas o" concern# N<T?S:

6eadline

Teacher si%nature

Student si%nature

6ate

$tep D: Food 8a*

;a)e a recipe "rom the Famil Food !ro"iles# 7ecipe: LLLLLLLLLLLLLLLLL 33Paste a copy of recipe instructions and ingredients below #

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Teacher si%nature

Student si%nature

6ate

$tep E: $elf !eflection

Student will reflect on the progress of the pro4ect and any results or conclusions. $elf !eflection 1# 1hat area do ou &ant to improve &ith this project@

+# 7evie& our &or) in the area ou have chosen to improve# 1rite a t&o4 sentence snapshot$ o" our overall impression o" the 5ualit o" our &or) at this point# Snapshot no&:

,# 1rite a t&o4sentence snapshot$ descri'in% the improvements ou &ant to ma)e to our &or) 'e"ore the end o" this course# Snapshot "uture:

-# =denti" t&o or three stren%ths in our &or)# Stren%ths:

.# =denti" t&o speci"ic areas on &hich ou plan to &or) in the immediate "uture &ith this project# Speci"ic %oals:

6eadline

Teacher si%nature

Student si%nature

6ate

$tep F: Conclusion

Summari3e &hat ou have learned a'out our investi%ation#

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Teacher si%nature

Student si%nature

6ate

$tep 10: Food Profile Presentation

!resent our in"ormation and "indin%s to the class in a ne& and novel &a # Jou &ill %et e2tra credit "or creative and innovative presentation# Name: LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL 6ate: LLLLLLLLLLLLLLLLLLLLL

Criteria .no/led,e; #nderstandin , Nin"ormation, ideas T"in+in, and )nGuiry research and in5uir

8e'el 1 presents limited appropriate and relevant in"ormation limited evidence o" research and in5uir into topic sho&s limited sense o" audience and purpose in choice o" content and opportunities "or audience participation structure sho&s limited or%ani3ation voice has limited clarit

8e'el 4 presents some appropriate and relevant in"ormation and ideas some evidence o" research and in5uir into topic sho&s some sense o" audience and purpose in choice o" content and opportunities "or audience participation structure sho&s some or%ani3ation voice has some clarit

8e'el 5 presents considera'le appropriate and relevant in"ormation and ideas considera'le evidence o" research and in5uir into topic sho&s considera'le sense o" audience and purpose in choice o" content and opportunities "or audience participation structure sho&s considera'le or%ani3ation voice has considera'le clarit

8e'el 6 presents &ell4thou%ht4 out and insi%ht"ul in"ormation and ideas stron% evidence o" thorou%h research and in5uir into topic sho&s thorou%h understandin% o" audience and purpose in choice o" content and opportunities "or audience participation structure is hi%hl or%ani3ed voice has a hi%h de%ree o" clarit and e""ectiveness

Communicati on N sense o" audience and purpose

N coherent or%ani3ation

1pplication N voice

N visual aids

use o" visual aids and technolo% is limited

use o" visual aids and technolo% is moderatel e""ective

use o" visual aids and technolo% is e""ective

use o" visual aids and technolo% is e""ective and creative 6ate: Total:

6eadline

Teacher si%nature

Student si%nature

1ppendi& C 9 Field Trip Form Course: HFN104open 9 6ate: *ocation: $t 8a/rence 2ar+et, 9+4 9. Front St ? Toronto, <N ;.? 1C,# www.stlawrencemarket.com5 Curriculum %&pectations 6iversit , =nterdependence and Glo'al Connections: o demonstrate an understandin% o" our Canadian "ood herita%e /;inistr o" ?ducation , 1999, p% 1-0 Grade: 9 Time: durin% class Transportation: TTC4su'&a

Jour ChildOs class &ill 'e %oin% on a "ield trip to : $t< 8a/rence Farmer 2ar+et to see the diversit o" "ood the &ill also investi%ate the di""erent "oods "rom di""erent cultures# Cost: T"e cost of transportation to and from t"e location and any money need to purc"ase food in,redients< Student TTC "air:P.#00 Groceries: P1.#00

= %ive permission "or m child LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL To attend the "ield trip to St< 8a/rence 2ar+et on LLLLLLLLLLLLLLLLLLLLLLLLLLLLL# !arent:Guardian Si%nature:

1ppendi& ( 9

lo, !esponse Guidelines

C"ec+list for a *lo, response ?our *lo, response s"ould ad"ere *y t"e follo/in, criteria: .no/led,e;#nderstandin,: = completed the readin% and compiled all the necessar research o" the te2t to support m ideas /use 5uotations and plot e2amples &here appropriate0 = contri'uted relevant in"ormation that responds to the 5uestion prompts

T"in+in, and )nGuiry ; entries:responses demonstrate openness to ne& ideas and opinions ; entries:responses clearl reveal m learnin% in this activit and demonstrate a chan%e in a &a o" thin)in% ; entries:responses provide a conclusion that o""er classmates somethin% to thin) a'out

Communication 9ll o" m ideas are communicated &ith clarit /controllin% idea is evident0 ; &ritin% is or%ani3ed lo%icall usin% an appropriate level o" lan%ua%e and "ormalit The material = researched is properl inte%rated into the &ritin%

1pplication Correct %rammar, usa%e, punctuation and spellin% is utili3ed in ever entr :response *an%ua%e conventions are used accuratel and e""ectivel "or ever entr :response

1ppendi& % : !u*ric for Food 8a* s+ills Name:>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> (ate:>>>>>>>>>>>>> Criteria 8e'el 1 8e'el 4 8e'el 5 8e'el 6

Planning

N did not al&a s use recipe N assi%nment o" tas)s incomplete N &or) schedule incomplete N had di""icult &ith e5uipment or in%redient collection

N read and intermittentl "ollo&ed recipe durin% preparation N tas)s not assi%ned evenl N collected some o" the e5uipment and in%redients N measured in%redients correctl N %enerall used correct appliances:utensil s N some lapses in "ollo&in% sa"et : sanitation rules

N "ollo&ed recipe durin% preparation N collected most o" the e5uipment and in%redients

N read and clearl "ollo&ed recipe directions 'e"ore 'e%innin% N assi%ned tas)s e5uita'l N collected all e5uipment: in%redients 'e"ore 'e%innin%

Preparatio n

N techni5ues or measure in%redients correctl N used incorrect utensils: appliances N ta'le not set accordin% to e2pectations N did not &ash hands or &ear apron

N used proper techni5ues and e5uipment "or measurin% in most cases N used correct appliances:utensil s most o" the time N "ollo&ed most sa"et :sanitation procedures

N used correct measurin% techni5ues N correct use o" appliances:utensil s N set ta'le neatl and appropriatel N "ollo&ed sanitation procedures

Product

N ma 'e over:undercoo)ed N unappeti3in% appearance /colour:uneven shape:si3e0

N coo)ed properl N %ood appearance 'ut ma 'e irre%ular in colour, shape or si3e

N coo)ed properl most o" the time N appeti3in% appearance &ith some irre%ularities in colour, shape or si3e

N coo)ed to per"ection N appeti3in% appearance /colour:shape:si3e 0 N ever one &ants

to tr

our dish

,roup &kills

N "re5uentl o"" tas) N di""icult &or)in% &ith other mem'ers in the %roup N did not participate &ell N lac)ed %ood or%ani3ation N nois and disor%ani3ed

N occasionall o"" tas) N &or)ed &ith others to complete the la' N 5uite nois interaction

N &or)ed &ell &ith others to complete the la' N helped other %roup mem'ers &hen as)ed N &or)ed 5uietl and e""icientl most o" the time

N &or)ed colla'orativel N sta ed on tas) N pitched in to help others &hen needed N &or)ed 5uietl and e""icientl

Ta+en from "ttp:;;resources<curriculum<or,;csc;li*rary;profiles;9;"tml;4POF4<"tm

1ppendi& F 9 2ind 2ap %&ample

1ppendi& G : Huestions for $mall Group Name:>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> (ate: >>>>>>>>>>>>>>>>>>>>>>> Pic+ 1ny Culture for in'esti,ation: >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> 2em*ers of Group:>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Huestions 1# 1hich is the most common "ood "or the culture@ LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLL +# 1hich is the most popular protein source@ LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLL ,# 1hich ve%eta'les and "ruits are most used@ LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLL -# =s there a mil) source or di""erent li5uid@ LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLL .# 1hat is the cultureIs e5uivalent to 'read@ LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLL H# 9re there specialt 'reads@ LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL

LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLL G# 1hich her's and spiced are used@ LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLL F# 1hat specialit "oods are uni5ue to this countr @ LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLL 9# 1hat is the uni5ue snac) or dessert o" this culture@ LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLL 10#Ho& are "ood preserved in the countr @ LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLL 11#9re there special tools or utensils used to coo) or prepare the "ood@ LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLL 1+#=s there a "amous "ood or recipe "rom the countr @ LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLL

!eferences ;inistr o" ?ducation and Trainin% /19990, The 6ntario 'urriculum ,rades 7 and 89, &ocial &ciences and the (umanities #1999 7etrieved 9pril 1+, +01+ "rom http:::&&&#edu#%ov#on#ca:en%:curriculum:secondar :sstudies910curr#pd"

<FS*C /+00,0# Think Literacy 'ross 'urricular Approaches, ,rades :/8; # 7etrieved 9pril 1H +01+ "rom http:::&&&#edu#%ov#on#ca:en%:studentsuccess:thin)literac :"iles:Thin)*itFamil Studies#pd"