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LESSONPLANTEMPLATE

YourName:MelissaEstorga
TitleofLesson:
Grade:fifthgrade

STANDARDS
PO 3. Evaluate the possible strengths and weaknesses of a
proposed solution to a specific problem relevant to human, animal,
or habitat needs
PO 5. Explain how media influences thoughts, feelings, and health
behaviors

LESSONSUMMARY/OVERVIEW
Thislessonallowsstudentstoreflectonwhattheyhavelearnedaboutbothprocessedfoodandlocallygrown
food.Theywillalsoreflectonhowsustainableeachprocessisinrelationstoourhealth,environment,and
resources.Thestudentswilltakewhattheyhavelearnoverthepastfourdaysandanalyzewhatthis
informationmeansforthefuture.Thestudentswillcompleteareviewsession,thenworkinpairstoevaluate
whichmethodoffoodproductionweneedtoimplementinthefuturetobesustainable.Thestudentswill
constructafiveparagraphessayinwhichtheirclaimaresupportedbyevidenceandsuggestsfora
sustainablefuture.

OBJECTIVES
Thestudents will beabletoconstructafiveparagraph essaydescribingsustainability,thefood
process chain, , why Americans are purchasing processed food, and why local food should be
consumedinstead.
ThestudentswillbeabletorelatetheirpantryfindingtoAmericaingeneral.fvb

ASSESSMENT/EVALUATION
Whatmeasureswillyouusetoknowifyoustudentsmettheobjectives?

PREREQUISITEKNOWLEDGE
Priortothislesson,thestudentshavebeeninvestigatinghowfoodisproduced,processed,anddistributed
andwhatmaterials,naturalresources,andlaborisrequiredateachstep.Thestudentswillreviewonwhat
thedifferencebetweenprocessedfoodandlocallygrownfoodarebeforebeginningthislesson.Theywillbe
allowedtouseeachoftheirfoodchainmapsandtheirvenndiagramtohelpthemintheirnewinvestigation.
Thestudentswillbeencouragedtoworktogetherastheyconstructtheiressay.

MATERIALS
Processmaps(processedandlocallygrown)
Venndiagram(processedvslocallygrown)
Pantrydiscoverieschart
Paper
Pencil

VOCABULARY/KEYWORDS
TEACHINGPROCEDURES
Thestudentswillbeaskedreviewquestionslike:Whatisthedifferencebetweenprocessedfoodand
locallygrownfood?Whatdoessustainablefoodlooklike?Describethefoodprocesschainateach
step,thematerials,andtheresourcesused.
Afterdiscussinginsmallgroups,thestudentswillshareoutwiththeteachersotheycanwritekey
phrasesandvocabularyontheboard.
Thestudentswillthendiscusswhattheyeachfoundintheirpantry,instoreads,andincommercial
advertisements.
Theteacherwillaskthemwhattheirreactionsareandwhattheywouldliketoseehappeninthe
future.
Thestudentswillthenbeinstructedtowriteafiveparagraphessayinwhichtheywilleducateothers
onfoodsustainabilityandencouragementtothefuture.
ThestudentswillbeusingFuturesThinkingtocompletetheassignment.Studentswillreflecton
whattheyhavelearnedoverthepastfourdaysaboutfoodsustainability.Thestudentswilldiscuss
theirfindingsabouthowprocessedfoodeffecttheenvironment,aremarketedtothepublic,and
decreaseourlocallygrowncrops.Theywillthendiscusswhatwillhappentotheenvironmentand
humanhealthifwedonotimplementlocallygrownfoodintoourdiets.
RESOURCES
N/A

WAYSOFTHINKINGCONNECTION
ThestudentswillbeusingFuturesThinkingtocompletetheassessmentportionofthislesson.Thestudents
havebuiltbackgroundknowledgeonhowwegetourfoodandwhatresourcesareused.Thestudentshave
learnedthatprocessedfoodusemoreresourcesandcandestroythenaturalsoil.Thestudentsnowhaveto
applywhattheyhavelearnedinarealworldcontext.Thestudentswilldescribetheimportanceof
purchasinglocallygrownfoodandwhyweneedtosupportthesefarmersinthefuture.