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Foods and Fitness - Foods/Nutrition I
Resources Keeping the Body Fit Giving the Body Energy Regulating Body Functions Building the Body's Cells and Tissues Keeping the Body from Being Hungry Classroom and Laboratory Management
 
Building the Body's Cells and Tissues
Unit II - Skills Supplement Meat/Poultry/Fish/Eggs Constructing and Maintaining the Body
 
Pre-Assessment
 
As a pre-assessment evaluate the students' knowledge of meats and protein by having them take a MEAT PRE-TEST.  Use this pre-assessment as a basis for future learnings.

Remember to let the students know that a pre-assessment is only a tool to determine the student's current knowledge and that their responses will not be graded.
 
Utah State Office of Education ~ Family and Consumer Sciences ~ 250 East 500 South ~ P.O. Box 144200 ~ Salt Lake City, UT 84114-4200
Introduction Pre-Assessment Classroom Member Diversity Kitchen Equipment and Lab Procedures Importance of Mathematics in Home Economic Nutrition and Food Science Classes Reading a Recipe and Measuring Safety and Food Sanitation Keeping the Nutrtion and Foods Science Lab Evironmentally Safe and Clean