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CTE/Agricultural, Food & Natural Resources Curriculum Food And Nutrition 1
Lesson Plans

Strand 4

Students will identify the sources and functions of proteins and fats/lipids and apply appropriate food preparation techniques. (Suggested 7 days)

Standard 4

Identify the functions of fats:
  • Fat - A Concentrated Energy Source
    The role of fat as a nutrient that provides a source of concentrated energy and is also necessary for the body to utilize other nutrients, namely some important vitamins.
  • Fat, Sugar, and Salt
    Awareness of fat, sugar and salt in manufactured and commercially prepared foods.
  • Fats
    Information regarding fats, their sources, function in the body, and related health concerns. Prepare a recipe of Chicken Fingers in showing how to reduce the amount of fat during preparation.


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

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