Cooking 2014-15 will incorporate recipes from the 4 regions studied in Geography 2: Eastern Europe & Northern Asia, Southern Asia, Australia & Pacific, and Africa.
Our class will also study basic nutrition concepts in the fall to engage students to become more aware of the foods we eats and what impact those food choices have on our bodies and the environment. Nutrition topics covered will include: Whole foods vs. processed foods, acute disease vs. chronic disease, the digestive system, nutrients, proteins, carbohydrates, fats, sugar, and acid/alkaline balance.
In the winter/spring students will study food labeling and the differences between organic and non-organic. We will do experiments on the effects of food and mood along with experiments on food and marketing. Students will read selected literature on food along with watching movies that highlight important current issues within our nations food system. Field trips will be incorporated into our study.
Our class will also study basic nutrition concepts in the fall to engage students to become more aware of the foods we eats and what impact those food choices have on our bodies and the environment. Nutrition topics covered will include: Whole foods vs. processed foods, acute disease vs. chronic disease, the digestive system, nutrients, proteins, carbohydrates, fats, sugar, and acid/alkaline balance.
In the winter/spring students will study food labeling and the differences between organic and non-organic. We will do experiments on the effects of food and mood along with experiments on food and marketing. Students will read selected literature on food along with watching movies that highlight important current issues within our nations food system. Field trips will be incorporated into our study.
RSS Feed