Foodtopia 2014 yo

Project Overview: The goal of this Foodtopia Project is to provide students with an awareness of our everyday eating lifestyle as well as an understanding of the design and purpose of common food molecules. Additionally, students will explore deeper learning opportunities, and design lessons and activities within a context of food issues throughout history. Essential Questions: What do we eat and why? How has that changed throughout history? What happens to what we eat and drink? What is nutrition? What are calories? What are carbohydrates, proteins and lipids and how does our body use these food molecules? What does it mean to be healthy? Habits of Mind Connection: How can we connect problems in our modern world to food? How can we trace the impact of food through history? Evidence: What evidence can we find that certain foods impact our bodies and society negatively and positively? Perspective: How do different countries view food differently? How has the purpose of and perspective on food changed through history? Field Trips (Tentative) 1. Stone Farms 2. Local Food Bank and Soup Kitchen Benchmark & Final Product Checklist (Chemistry) For this Foodtopia project, you will explore four Food Chemistry units: Calories, Carbohydrates, Proteins and Lipids. You will respond to a series of Journal prompts, Read, Annotate and Summarize a series of Articles, conduct a series of labs and explore a Humanities connected Research Topic. In addition to benchmark summaries and lab reports, your final products will consist of a six-week Food Blog and a Humanities connected Experiment/Project design and Implementation. Food Chemistry Introductory Journals (Benchmark)

 Nutricity Journal #1: Describe, in as much detail as possible, your favorite meal. Why is it your favorite? Nutricity Journal #2: Why do we eat? Nutricity Journal #3: How do you decide what to eat? Food Chemistry Introductory Reading Annotations (Benchmark) Mmmm, Flavorful Foods Nutricity Journal #4: After reading Mmmm, Flavorful Foods, go back to your responses to Nutricity Journals # 1, 2 and 3. Summarize the connections between the reading and your responses to the journal prompts. Do you find any connections? The Big Reveal: Whats Behind the Nutrition Label 24 Hours: Your Food on the Move The Extraordinary Science of Addictive Junk Food Were Hooked on Inexpensive Food (excerpt from Salt, Sugar Fat, How the Food Giants Hooked Us) Food Chemistry Introductory Activities (Benchmark) Nutricity Journal #5: What are Calories? Why do we need them? Understanding Calories Webquest Nutricity Journal #6: How does the human body use calories? Nutricity Journal #7: What happens if we dont get enough, or get too many calories? Amazing Food Scientists Research Warriors Nutricity Journal #8: Why do you think it is that advancements are constantly being made in the field of food science? Calories Unit (Benchmark) Nutricity Journal #9: Do we all require the same number of calories? What do you think an individuals calorie requirement is based on? Calculating Daily Requirements Calories Reading Annotations Counting Calories/Accounting for Calories Calorimetry Lab Calorimetry Pre- Lab Conduct Calorimetry Lab Calorimetry Post Lab Questions and Calculations Carbohydrates Unit (Benchmark)

 Nutricity Journal #10: What is a carbohydrate? Where do they come from? Carbohydrates Reading Annotations A Close-Up on Carbohydrates IFT Carbohydrates Lab Carbohydrates Vocabulary Carbohydrates Pre-Lab Questions Conduct Carbohydrates Lab Carbohydrates Post-Lab Questions Introduction to Carbohydrates: Structure and Properties Lab Background Reading & Pre-Lab Activity Conduct Carbohydrates Lab Introduction to Carbohydrates: Results and Discussion (Post-Lab Questions) Proteins Unit (Benchmark) Nutricity Journal #11: What are proteins? Where do they come from? Proteins Reading Annotations The Profile on Protein IFT Proteins Lab Proteins Vocabulary Proteins Pre-Lab Questions Conduct Proteins Lab Proteins Post-Lab Questions Physical Properties of Proteins Lab Background Reading & Pre-Lab Questions Conduct Physical Properties of Proteins Lab Physical Properties of Proteins Results and Discussion (Post-Lab Questions) Identifying Proteins and Amino Acids Lab Background Reading & Pre-Lab Questions Conduct Identifying Proteins and Amino Acids Lab Identifying Proteins and Amino Acids Results and Discussion (Post-Lab Questions) Lipids Unit (Benchmark) Nutricity Journal #12: What is a lipid? Where do they come from? Lipids Reading Annotations Chewing the Fat IFT Lipids Lab

 Lipids Vocabulary Lipids Pre-Lab Questions Conduct Lipids Lab Lipids Post-Lab Questions Properties of Lipids Lab Background Reading & Pre-Lab Questions Conduct Properties of Lipids Lab Properties of Lipids Data Sheet (Post-Lab Questions) Food Blogs (Final Product) Week of 1/21/14 to 1/24/14 Week of 1/27/14 to 1/31/14 Week of 2/3/14 to 2/7/14 Week of 2/10/14 to 2/13/14 Week of 2/18/14 to 2/21/14 Week of 2/24/14 to 2/28/14 Research Topic Experiment Design (Final Product) See this project description for further information Challenge Option Readings RAS any combination of 3 chapters from: Salt, Sugar Fat, How the Food Giants Hooked Us (one chapter from each section) Sugar Exploring the Biology of the Child How Do You Get People to Crave Convenience with a Capital C Fat That Gooey, Sticky Mouthfeel Liquid Gold Lunchtime Is All Yours The Message the Government Conveys No Sugar, No Fat, No Sale Salt` People Love Salt The Same Great Salty Taste Your Customers Crave I Feel So Sorry for the Public Final Products (Humanities)

1. Nutrition Manual or Instructive Story This should be written and illustrated as a group with either an elementary, middle school, or high school audience in mind. 2. Creative Writing (Individual) You will write a manifesto that imagines and proposes a futuristic society in which the problems of your topic are addressed and resolved. You must persuade your reader that your society would benefit the world economically, socially and politically. Research Topics Within your groups you will research one of the following topics in both our modern society and in history.
1. Food and image 2. Food and war 3. Food and illness 4. Food and industrialization 5. Food and farming 6. Food and socioeconomic status 7. Food and culture Text Your group will research and choose a piece of literature (fiction or non-fiction) that addresses your chosen topic or theme. You will create a calendar within your Book Posses that includes assignment due dates and annotation style. Challenge Options 1. Combine/connect one or more topics in your research