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Primary Subject Area: Social Studies |
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Grade Level: 9 - 12
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Overview:
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The students will become aware of the food customs and traditions in other parts of the world. The students will present their findings to their peers. This lesson can be used to teach health, nutrition, or food - related topics. |
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Approximate Duration: 7 – 9 class periods (50 minutes each) |
Content Standards:
- Geography: Physical and Cultural Systems
Students develop a spatial understanding of Earth's surface and the processes that shape it, the connections between people and places, and the relationship between man and his environment.
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Benchmarks:
- G-1B-H1
determining how location and social, cultural, and economic processes affect the features and significance of places; (1,2,3,4)- G-1B-H4
explaining and evaluating the importance of places and regions to cultural identity; (1,2,3,4,5)
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Grade-Level Expectations (GLEs):
- Grade 9-12
9.
Identify and analyze the distinguishing physical or human characteristics of a given place (e.g., landforms, precipitation, ecosystems, settlement patterns, economic activities)
(G-1B-H1)
10.
Evaluate how location, topography, climate, natural resources, and other physical characteristics affect human activities (e.g., cultural diversity, migration, physical features, historical events, plantation, subsistence farming) or the significance of a place
(G-1B-H1)
11.
Draw conclusions about a place or area from its geographic or physical features
(G-1B-H1)
19.
Describe how physical, historical, and cultural characteristics give definition to a place or region (e.g., New South, Jerusalem)
(G-1B-H4)
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Interdisciplinary Connections:
- English/Language Arts : Standard 1
Students read, comprehend, and respond to a range of materials, using a variety of strategies for different purposes. - English/Language Arts : Standard 2
Students write competently for a variety of purposes and audiences. - English/Language Arts : Standard 4
Students demonstrate competence in speaking and listening as tools for learning and communicating. - Health Education : Standard 1
Students will comprehend concepts and strategies related to health
promotion and disease prevention.
- Health Education : Standard 4
Students will analyze the impact of the media, technology, economy,
culture, and other factors on health through the use of technological resources.
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Educational Technology Standards:
- Demonstrate knowledge and skills of Internet use and other resources consistent with acceptable use policies including the legal consequences of plagiarism and the need for authenticity in student work through an understanding of copyright issues.
( 5 )- Refine knowledge and enhance skills in keyboarding, word processing, desktop publishing, spreadsheets, databases, multimedia, and telecommunications in preparing and presenting classroom projects.
( 3, 6 )- Collaborate (e.g., desktop conferencing, e-mail, on-line discussions) with peers, experts, and others to compile, synthesize, produce and disseminate information, models, and other creative works.
( 1, 2, 3, 5 )
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Objectives:
The students will - explain the food customs and cultures of a foreign country,
- use a variety of printed resources and the Internet to prepare a typed report,
- design a PowerPoint presentation based on findings, and
- prepare a food item and discuss its nutritional value in promoting health and preventing disease.
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Lesson Materials and Resources:
- Resource materials from the library
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Technology Tools and Materials:
Hardware:
computer with Internet access; large screen projector or television for PowerPoint presentation
Software:
PowerPoint or other presentation software
Microsoft Word or other word processing software
Other:
Web sites - See "Cultural Foods Information Sheet" in the reproducible materials section.
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Background Information:
Students should have a basic knowledge of food customs and cultures of a few countries. Students should be familiar with how to use the Internet and PowerPoint software. |
Lesson Procedures:
- Introduce cultural diversity research with the "Cultural Foods Information Sheet."
- Each student will select a country to research.
- The students will go to the library or computer lab to research the food customs and cultures of their country. Include some guiding research questions to address benchmarks specifically.
- The students will type their research using a word processor program and will design a PowerPoint presentation to present their findings to the class.
- Students will give PowerPoint presentations.
- Students will prepare foods from the countries they have researched and have a "Food Fest." (Coordinate the kitchen lab activities with the Family and Consumer Sciences teacher.) Students will discuss the nutritional value of the foods in terms of promoting health and preventing disease.
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Assessment Procedures:
- Prepare an evaluation rubric on the report, the prepared food item, and the presentation, using the "Presentation Rubric" and the "Rubric for Major Project/Productions" as guides.
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Accommodations/Modifications:
Consider different learning styles and abilities with planning this lesson.
----- written by Division of Nutrition Assistance
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Reproducible Materials:
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Explorations and Extensions:
- Have students combine their recipes and produce a cookbook for distribution.
- Have students identify some foods of ethnic origin served in the school cafeteria and prepare a bulletin board or decorate the cafeteria with facts about the culture. This project works well with National School Lunch Week in October.
- Have parents of students from different countries speak to the class about food customs and cultures.
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Lesson Development Resources:
- Betsey Goodson
Live Oak High School
Watson, LA 70786
- Tina Hall
Live Oak High School
Watson, LA 70786
- This lesson was reviewed and updated by Diane Cole and Millie Naquin for the SLU Excellence in Health and Education Project in June 2003.
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Reflections:
This lesson affords students the opportunity to think about people of different countries, especially in terms of their food customs and cultures. It has the potential to broaden students' views of diverse people throughout the world and increase their tolerance toward others who may be different from them. |
Contact Information:
Division of Nutrition Assistance
http://www.louisianaschools.net/lde/nutrition/1667.html
Louisiana Department of Education
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Additional Contacts:
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Group: Division of Nutrition Assistance |
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MarcoPolo Lesson: No
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