Submitted by: Dana Kelly
Collaborators: Ann Nash, Katie Kier, Terran Evans, Tim Mertz
School: Academy at Virginina Randolph
Summary
After studying the digestive system, the students watched the movie “Supersize Me”. The students posted their comments about the movie on a discussion board each day. Then students interviewed Mr. Mertz, Director, HCPS Nutrition Services, about the food choices available to the students in our school cafeterias. Our students interviewed their fellow classmates in the cafeteria about their food choices and what they feel can be changed in our school lunch program. The Media Specialist, Ms. Kier, visited our classroom to help the students understand the value of using databases for our research and evaluating their website sources. Students used the internet to find the recipe for their favorite foods. In collaboration with the culinary arts instructor, Mr. Evans, students modified and converted recipes to healthier versions. Students cooked one of the healthy recipes in Mr. Evans’ culinary arts kitchen. He taught the students how to safely slice, chop, dice, separate eggs and sauté vegetables. Students created a website and published the new healthy recipes, along with comments cooking experience in Mr. Evans’ kitchen.
TIPC Ratings
Approaching: Students apply varied research skills to find and evaluate resources by using OneSearch for databases and various search engines to find their favorite recipes and uncover information about nutrition.
Approaching: The teacher provided the opportunities for students to communicate with audiences beyond the classroom by inviting outside experts to participate in the lessons. Students were able to communicate in real time with the experts as well as review recorded web chats in non-real time.
Approaching: Teacher incorporated problem and project-based learning that utilized open ended questions which emphasized higher-order thinking skills. Students used technology when working independently and collaboratively in addition to using multiple resources to design their healthy recipes.
Approaching: Students applied critical thinking research methods and communication tools to create a new healthy recipe based on knowledge gained from research and communication with experts. Students worked collaboratively to create a healthy recipe webpage which is accessible to the global community.
Student Artifact
