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Food Selection Preparation

Overview:

and

Food

Food and Nutrition I 10-12 Grade 60 min

Teaching Materials
Instruction Materials Fruit and Veg PowerPoint Spelling Bee Words Vita-man

The students will be instructed on the proper way to select fruits and vegetables, the nutrients found in each, how to store them, and which cooking methods preserve the nutrients the best.

Standards/Objectives:
Standard 6: Objective 4: Apply food selection and preparation guidelines related to fruits and vegetables. Standard 6: Students will identify the sources, functions of vitamins, minerals and water and apply appropriate food preparation techniques. Objective 4: Apply food selection and preparation guidelines related to fruits and vegetables.

Other Resources/Technology

Cognitive Domain, Level I: Knowledge. The spelling bee will help introduce the unknown fruits and vegetables to the students as they become familiar with the spelling. They will also learn the nutrients provided by certain fruits and vegetables.

Psychomotor Domain, Level III: Guided Response. The students will fill out Vita-man as they learn about the different functions of vitamins.

Introduction/Set Induction (10):


The students are familiar with the majority of the fruits and vegetables you are going to talk about, but there will be new foods today. Can they spell them all? This is where a Spelling Bee will take place.

Transition (2):
A power point will be shown. There is also Vita-man to be filled out as we go.

Food Selection and Food Preparation

Lesson Body (35)


Direct Instruction: PHASE 1: Orientation to the Content (7): A power point will be shown. Notes can be taken, but the Vita-man will give them the opportunity to keep their attention. Provide objective of lesson and level of performance required: This lesson will provide you information for the exam, and also the state test. It is vital that you learn about each food and what nutrients it has to offer . Describe the content of the lesson and relationship to prior knowledge/experience: You have all probably shopped for fruits and vegetables before, raise your hand if you have? What do you look for when you buy fruit? Do you know how you should select a watermelon? How about a pineapple? Discuss the procedures of the lesson, the different parts of the lesson and students responsibility during ach activity PHASE 2: Presentation (7): Teacher presents new content and or skill. The success of the student relies on the thoroughness and quality of the teachers initial explanation. PHASE 3: Structured Practice (7): Lead students through practice examples PHASE 4: Guided Practice (7): Defined as in class seat work with the teacher circulating monitoring students work and providing feedback PHASE 5: Independent Practice (7): Additional class time or homework beginning when students achieved 85-90% accuracy level

Transition (3):
Trade your Vita-man with a partner and double check your work. You want to have the correct information because it will help you study for the exam and the state test.

Summary/Closure (5):
What are you going to look for next time you go to the store? Do you know how to pick out a good piece of fruit? What new vegetables are you going to ask your mom to make for dinner?

Assessment/Evaluation:
Vita-man needs to be filled out correctly before they leave class. They can work in groups with the people at their table if they arent able to do it themselves. It is important that they get the correct answers.

Food Selection and Food Preparation

FRUIT and VEGGIE SPELLING BEE Words Fig Date Corn Lime Grape Plum Pea Peach Pear Lettuce Apple Beet Cherry Pepper Carrot Lemon Orange Banana Kale Turnip Watermelon Star Fruit Squash Grapefruit Mushroom Onion Pumpkin Apricot Kiwi Strawberry Potato Celery Spinach Cucumber Blackberry Garlic Cabbage Mango Turnip Cranberry Eggplant Pineapple Avocado Honeydew Broccoli Blood Orange Asian Pear Nectarine Artichoke Lima Bean Raspberry Watercress Cauliflower Tangerine Passion Fruit Citron Ugli fruit Tangelo Casaba Guava Okra Papaya Currant Gooseberry Broccoflower Asparagus Swiss chard (Silverbeet) Prickly Pear Cantaloupe Pomegranate Kumquat (China- oval orange) Casaba (melon) Fennel Kumquat Bok Choy (Chinese cabbage)_ Papaya Zucchini Tomatillo Rutabaga (cabbage/turnipyellow turnip) Jicama Plantain Rhubarb Quince (looks like pear) Pluots (plum/apricot) Ugli Fruit (grapefruit/tangerine) Feijoa (pineapple/guava- S. America) Durian Pomelo (Chinese grapefruit) Lychees (litchiChinese) Mangosteen (Sunda Islands) Persimmon (Native Am.) Rambutan (Asia) Damson Plum (Latin) Atemoya Cherimoya (South Am.) Longan (Chinese) Dragon Fruit (strawberry/pear) Genip (Quenepa) Sapodilla (Mexico) Brussels Sprouts (or Brussel)

Food Selection and Food Preparation

Fruits and Vegetables


FRUITS
Nutrition
Fruits are 75 95% water Low in fat, sodium and protein Excellent source of fiber (especially the skins!) Vitamins/Minerals Fruits Provide:
o o o Vitamin C Vitamin A Potassium

To prevent this, cover cut fruits with a liquid containing Ascorbic Acid (Vitamin C.)

VEGETABLES
Nutrition
Vegetables provide the following vitamins and minerals:
o o o o o o o Vitamin A Vitamin C Vitamin D Potassium Folic Acid Calcium Magnesium

Choose whole or cut up fruits more often than fruit juice. Air, heat and water can destroy nutrients in both fruits and vegetables. Always wash fruits and vegetables to remove pesticides that might remain on the skin.
Firm Crisp Free from Decay Smooth Dense Good Color Free From Bruises Good Smell In Season (Will Be Cheaper)

Guidelines for Selection Fruits


Vegetables contain NO cholesterol They are low in calories, fat and sodium (They are Nutrient Dense) Eat more red, orange and dark green vegetables form the vegetable group.

Best Cooking Methods for Preserving Nutrients


The two BEST methods are: o Microwaving o Steaming You can also: o Bake o Stir-Fry o Simmer o Saut

Purchasing and Storing Fruits


Store Fruits in: o Cold (Refrigerator) o Dry o Give Them Space

Ripening

Ripening happens when starches found in the fruit break-down into sugar This leads to deterioration or spoilage: Five Ways to Preserve Nutrients When o Color Lightens Cooking Fruits and Vegetables o Texture Softens Cook in larger pieces o Decreases in Acidity Use small amounts of water o Increases in Sweetness Cook only until fork tender Cook quickly Browning Save the water used to cook in for Browning occurs when the cut surfaces soups and gravies (most nutrients of food reacts with oxygen. dissolve into the water) This is called Oxidation.

Food Selection and Food Preparation

Food Selection and Food Preparation