10-12 60 min
Standards/Objectives:
Standard 6: Students will identify the sources, functions of vitamins, minerals and water and apply appropriate food preparation techniques. Objective 3a: Prevents Dehydration & 3d: Identify symptoms of dehydration and how to prevent it based on current daily recommendations. Affective Doman, Level 5: Characterization The students will support their students in their desire to be hydrated.
Transition (2):
Clean up and have the students get back to their chairs so that you can summarize and
Summary/Closure (8): Bring up the main ideas of dehydration again. Ask them about the facts that they
learned. How is it that they personally are going to stay hydrated, what works for them individually? Go over the solutions that each group came up with.
Assessment/Evaluation: Did all of the students participate somehow, even if it was just within their
groups? Were they able to answer the summary questions and reiterate what they learned during the class time?