Students will use the Occupational Outlook Handbook to explore occupations related to child development and care. Students will create lapbooks to share their findings.
Students will use MyFitnessPal or another teacher-approved website to record their food and drink consumption for 10 days. Then students will complete a reflection focused on analyzing if students met their recommended daily nutrition goals and nutrients.
This lesson is meant to be a guide for Nebraska Family and Consumer Sciences teachers who may teach the following courses Human Development, Human Growth & Development, Child Development, Parenting, Interpersonal Relationships, Relationships, Family Living, Teen Living or Daily Living courses. Any additional readings and/or topics not included in the lesson plan should be marked N/A.
Secondary educators across Lebanon County, Pennsylvania developed lesson plans to integrate the Pennsylvania Career Education and Work Standards with the content they teach. This work was made possible through a partnership between the South Central PA Workforce Investment Board (SCPa Works) and Lancaster-Lebanon Intermediate Unit 13 (IU13) and was funded by a Teacher in the Workplace Grant Award from the Pennsylvania Department of Labor and Industry. This lesson plan was developed by one of the talented educators who participated in this project during the 2018-2019 school year.
Students will use the Nutrition Facts label and actual fruit snacks to compare the nutrition and taste of different brands of fruit snacks.
This lesson is meant to be used at the start of a Child Development or Early Childhood Services course, to get students exploring the importance of early childhood.
A foundational lesson plan (vocabulary and sequence of the process) of an interior design class. The design process and visuals are important to know and recognize as design vocabulary is used though the entire course and industry.
Students will learn where various pieces of kitchen equipment are in the lab space, create digital posters to learn more about a single piece of equipment, & watch poster presentations to learn how to properly & safely use different pieces of equipment.
This unit is about kitchen equipment and materials. Specifically the utensils' names, types, and uses. For materials it goes through the pros and cons and how to properly care for them. This unit also covers measuring, abbreviations, and equivalents.
This template is meant to be a guide for Nebraska Family and Consumer Sciences teachers when creating digital online lessons. Headings and/or topics not included in the lesson plan should be marked N/A.
This lesson plan is designed to be used in a middle school family and consumer science classroom. The focus of the lesson is on measuring in cooking, culinary, foods, and labs courses using effective math strategies.