Sustainability

2. Students will record a 3-5 minute video of themselves demonstrating the proper procedure for freezing a raw ingredient and a prepared leftover using an app such as: Flipgrid | Empower Every Voice . 3. Students will develop a flow chart depicting the decision-making process for planning a meal using the resources (food) on hand and the ways to properly store food for later use. Flow charts may be drawn by hand or electronically using a source such as Google Drawings. 4. Students will generate an infographic using Canva or other tool such as Google Slides to demonstrate their knowledge of the global problem of food waste and 5-6 tips for reducing food waste.

(3) Exceeds Expectations My 3-5 minute informative video explained the global problem of food waste and included 5-6 tips that could be utilized to reduce food waste. Additionally, I supported my video with research-based/literature- based resources. Specifically, my video demonstrated me using proper procedures in freezing a raw ingredient and preparing a leftover food item for consumption. I developed and submitted a digital-based flow chart and infographic depicting the decision- making process for planning a meal using the resources (food) on hand and the ways to properly store food for later use.

(2) Meets Expectations My 3-5 minute informative video explained the global problem of food waste and included 5-6 tips that could be utilized to reduce food waste. Specifically, my video demonstrated me using proper procedures in freezing a raw ingredient and preparing a leftover food item for consumption. My hand-drawn flow chart depicted the decision-making process for planning a meal using the resources (food) on hand and the ways to properly store food for later use.

(1) Developing Toward Expectations My video lacked specific informative information to clearly explain the global problem of food waste or did not include 5-6 tips that could be utilized to reduce food waste. My video demonstrates me using proper procedures in freezing a raw ingredient and preparing a leftover food item for consumption, but I missed one or more procedures for proper food handling. My hand-drawn flow chart depicted the decision-making process for planning a meal using the resources (food) on hand and the ways to properly store food for later use, but did not include all procedures needed.

Notes:

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