This course is for students who are interested in maintaining a healthy and happy lifestyle. This course will appeal to food and nutrition enthusiasts. The course is designed for students to understand the principles of food, nutrition, cooking skills, and how to understand finances. You will understand different topics such as healthy eating habits, food safety, cooking terms, balancing budgets, and other important things that will help you live your life on a daily basis.

In this activity, students will practice talking about Deaf culture. They will discuss how Deaf individuals order food. Students will also discuss foods that they perceive to be healthy or not healthy.

Snack like an astronaut! Make a PBJ sandwich fit for the space station

Authored by Belal Joundeya, Fly with Arabic: Unit Three (I Only Like Healthy Food) features a variety of language-learning lessons tied together by fun themes related to dietary customs, including food, drink, and the concept of eating healthy. The unit focuses on the acquisition of listening, reading, writing, and speaking skills, as well as knowledge of Arabic cultures and history.

Unit three is the third chapter in the "Fly with Arabic" series, which is comprised of a total of eight units, each containing several lessons, including fill-in-the-blank exercises, open-ended writing practice, and word-matching games, that seek to reinforce specific learning outcomes, such as oral and written production, writing, and reading. Additionally, brief cultural drills are included in each unit, and are designed to add a cultural dimension to each unit's language activities. All units also contain self- assessment checklists to help monitor and measure the learner's progress during the unit.

In summary, through using a number of drills to produce vocabulary, grammar, reading, writing, and speaking skills, including pictures, word-matching games, open-ended writing practice, and fill-in-the-blank exercises, the "Fly with Arabic" series seeks to connect all phases of Arabic-learning into one comprehensive package.

The series of maps presented here accompany a mixed-method, collaborative, and community-based research project conducted as a part of a field research course in the Department of Sociology, Social Work, and Anthropology at Christopher Newport University.

The project focused on food access and its implications for food security and food justice in Newport News’ Southeast Community, a neighborhood marked by high levels of food insecurity and decades of racial segregation and economic divestment. The U.S. Department of Agriculture defines the Southeast Community of Newport News as a food desert, meaning that census tracts in this part of the city have higher than normal rates of poverty and include many areas that are more than 1-km walking distance from a grocery store or other source of competitively priced, nutritious food.

This activity gives students a way to look at how organisms are connected to ecosystems through the cycling of matter and the flow of energy. By the end of the activity, students will be able to make distinctions between how matter and energy are used and transferred and will be encouraged to apply this important crosscutting concept to the world around them.

First, students observe an animal, then they reflect on how it uses matter from food to build body structures and energy from food to do things. Students look at food as “packages” of matter and energy that animals (and plants) consume. They also think about wastes, such as poo, pee, sweat, heat, and carbon dioxide. This is a focused activity best used as part of an extended matter and energy-themed experience, and it works best after students have had time to explore, check out organisms in other ways, and be physically active.

This course explores connections between what we eat and who we are through cross-cultural study of how personal and collective identities, social relations, and economic inequalities are formed and maintained via practices of food production, preparation, and consumption. Discussions are organized around critical discussion of what makes “good” food good (tasty, healthy, authentic, ethical, etc.), and draw on anthropological studies as well as recent writing and films on the politics of food and agriculture. A primary goal of the course is to provide students with conceptual tools to understand and evaluate food systems at local and global levels. Instruction and practice in written and oral communication is provided.

A collection of foreign food icons

To download and access the icons, click on view resource.
This will open the resource in a new google drive tab.
In the top right corner there should be a download button.
The folder will download as a ZIP file.
Once the ZIP file is downloaded, double click on it to open it, and it will create a new folder with all the icons!
The icons are PNG files, which means they have a transparent background, so they can easily be placed on top of other materials.

This lesson focuses on how food packages are designed and made. Students will learn three of the main functions of a food package. They will learn what is necessary of the design and materials of a package to keep food clean, protect or aid in the physical and chemical changes that can take place in a food, and identify a food appealingly. Then, in the associated activity, the students will have the opportunity to become packaging engineers by designing and building their own food package for a particular type of food.

In this lab, students will practice expressing their likes and dislikes in reference to food. Students will also practice identifying ingredients in certain dishes.

Activity "speed-dating" style with food. Students have 25 conversation promtps related to food and nutrition. Advanced-Low.

Students will review food vocabulary through a matching game. Students will also practice formulating sentences using a variety of verbs.

In this class, food serves as both the subject and the object of historical analysis. As a subject, food has been transformed over the last 100 years, largely as a result of ever more elaborate scientific and technological innovations. From a need to preserve surplus foods for leaner times grew an elaborate array of techniques – drying, freezing, canning, salting, etc – that changed not only what people ate, but how far they could/had to travel, the space in which they lived, their relations with neighbors and relatives, and most of all, their place in the economic order of things. The role of capitalism in supporting and extending food preservation and development was fundamental. As an object, food offers us a way into cultural, political, economic, and techno-scientific history. Long ignored by historians of science and technology, food offers a rich source for exploring, e.g., the creation and maintenance of mass-production techniques, industrial farming initiatives, the politics of consumption, vertical integration of business firms, globalization, changing race and gender identities, labor movements, and so forth. How is food different in these contexts, from other sorts of industrial goods? What does the trip from farm to table tell us about American culture and history?

This course will explore food in modern American history as a story of industrialization and globalization. Lectures, readings, and discussions will emphasize the historical dimensions of—and debates about—slave plantations and factory farm labor; industrial processing and technologies of food preservation; the political economy and ecology of global commodity chains; the vagaries of nutritional science; food restrictions and reform movements; food surpluses and famines; cooking traditions and innovations; the emergence of restaurants, supermarkets, fast food, and slow food. The core concern of the course will be to understand the increasingly pervasive influence of the American model of food production and consumption patterns.

In this lesson, students will learn that minerals are a necessary part of our diet. They will learn that different minerals have different functions in the body. More specifically, they will discover that iron is necessary to carry oxygen around the body. In the associated activity, students will design a process that removes the most iron from the cereal.

21G.301/351 offers an introduction to the French language and culture with an emphasis on the acquisition of vocabulary and grammatical concepts through active communication. The course is conducted entirely in French, and students interact in French with their classmates from the very beginning. They also receive exposure to the language via a variety of authentic sources such as the Internet, audio, video and printed materials which help them develop cultural awareness as well as linguistic proficiency. There is a coordinated language lab program.
This course is taught in rotation by the following instructors: Laura Ceia-Minjares, Cathy Culot, Gilberte Furstenberg, and Johann Sadock.

21G.302/352 is the second part of an introductory course to the French language and culture with an emphasis on the acquisition of vocabulary and grammatical concepts through active communication. The course is conducted entirely in French and students interact in French with their classmates from the very beginning. They also receive exposure to the language via a variety of authentic sources such as the Internet, audio, video and printed materials which help them develop cultural awareness as well as linguistic proficiency. There is a coordinated language lab program.
This course is taught in rotation by the following instructors: Laura Ceia-Minjares, Cathy Culot, Gilberte Furstenberg, and Johann Sadock.

In this activity, students will be matching images of foods with a statement and meal plan for themselves.

Objectives:
- To help students learn which food is fruit.
- To introduce the concept of healthy food.
- To introduce concept of where food comes from.