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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
 
Reflection Notebooks
 
Each student should have a notebook in which to keep assignment, work papers, and writing responses to thought-provoking or feeling-type questions. The activities meant to allow use of this strategy of recording thoughts and reactions can be of a personal nature. Students should respond freely, with no fear of being graded (other than it is done or it is not done--pass, fail) and with no fear that the teacher will violate confidences, but they should not write anything they do not want the teacher to read. This is a private journal for students to record thoughts, make judgments, think about relationships, take an account of items that impact their behavior, and react to their world as they are personally affected by the concepts being taught in the classroom.

The notebook can be organized into units equivalent to the course being taught. Some assignment and worksheets such as HEALTHY HABIT DIARY AND SIX ESSENTIAL NUTRIENTS are used continuously throughout the course. These papers would be readily available as needed.

It is a good idea to provide a place where each member of the class stores the notebook. This eliminates the problem of the notebook being in the locker when the teacher wants the student to use it.

 
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