Food And Nutrition
Lesson Plans

Strand 1

Students will consistently demonstrate food safety procedures and sanitation techniques. (Suggested 6 days)

Standard 3

Recognize food-borne illness and prevention

• Food Poisoning
  Students will learn about food poisoning by preparing and performing small skits.
• Handwashing and Sanitation
  The students will visualize firsthand the importance of proper handwashing by using Glo-Germ - an assimilated germ source, varying temperatures of water and length of washing time as observed under a dark light. Proper handwashing, preparing foods by applying sanitation rules and guidelines will help to prevent food-borne illnesses and contamination.
• Household Pests
  The 'germ' and other household pests
• Kitchen Introduction Unit Test
  Testing the student's knowledge on Kitchen Safety, Sanitation, Equipment, Measuring, Cooking Terms, Abbreviations, Substitutions, Equivalents, Reading and Parts of a Recipe, and the Microwave Oven.

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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 - Lola  Shipp and see the CTE/Agricultural, Food & Natural Resources website. For general questions about Utah's Core Standards contact the Director - THALEA  LONGHURST.

These materials have been produced by and for the teachers of the State of Utah. Copies of these materials may be freely reproduced for teacher and classroom use. When distributing these materials, credit should be given to Utah State Board of Education. These materials may not be published, in whole or part, or in any other format, without the written permission of the Utah State Board of Education, 250 East 500 South, PO Box 144200, Salt Lake City, Utah 84114-4200.