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CTE/Family & Consumer Sciences Education Curriculum
Food And Nutrition II
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Lesson Plans  
 
Strand 3
Explore the purposes of planning meals: provide good nutrition, control cost, and present a complete dining experience. (STEM - Science, Technology, Engineering, Math)
Standard 2
Discuss the factors in controlling costs/budget when meal planning.
 
  • Casserole Lab
    A lecture and lab explaining the qualities of a casserole, identifying the different kinds, the function of the ingredients and foods used in the preparation of the casserole.
  • Consumerism - Convenience vs. Homemade Foods
    A lab comparing a food, made from a convenience package with a homemade recipe, on the preparation time, total cost and flavor between the two final products.
  • Consumerism Lecture
    Students will be introduced to different strategies that will help them become better consumers.
  • Meal Planning
    This lesson includes supplementary information for teachers in regards to meal planning.
  • Meal Planning Lecture
    Students will be introduced to the various elements needed when planning a suitable meal for their family.

UEN logo http://www.uen.org - in partnership with Utah State Board of Education (USBE) and Utah System of Higher Education (USHE).  Send questions or comments to USBE Specialist - PEARL HART and see the CTE/Family & Consumer Sciences Education website. For general questions about Utah's Core Standards contact the Director - THALEA LONGHURST .  
Email:  thalea.longhurst@schools.utah.gov
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