Teacher: Breonica Carter	Date(s): Week One	Food & Nutrition	Grade Level Fourth
OBJECTIVE	PROCEDURES	MATERIALS	EVALUATION
Monday 2D The student will interpret increasingly complex literary text, literary nonfiction and informational text to compare and contrast information, citing text based evidence. DOK 3 Tuesday 1C Explain two or more methods of multiplying whole numbers. (DOK 2) 1H Estimate products and quotients of whole numbers. (DOK 2) 1I Recall multiplication and division facts. (DOK 1) 1A Add and subtract up to five digit whole numbers with and without regrouping. (DOK 1)   Wednesday 5A Describe how external forces heat wind water affect the earths surface.   Thursday 5D Identify regional soil types in Mississippi and investigate their effects on local agriculture.	Monday (Language) Anticipatory Set- The teacher will review fruits and vegetables. The teacher will also review the amount of servings that each child should have per day. The teacher will ask the students if they remember what they ate yesterday. The students will think of any fruits and vegetables that were a part of their meals or snacks on the previous day. Independent Practice- The teacher will have the students complete “What did you eat yesterday” journal entry sheets. Enrichment- The students will make a chart showing the amount of servings they have everyday. Reteach- The students can compare their journals with other students and make a chart together.   Tuesday (Math) Anticipatory Set- The teacher will begin by asking the students how many remember the rules of addition, multiplication, subtraction and division. The teacher will do a short review of the skills that the students will be using. The teacher will also review regrouping and renaming as another quick review. The teacher will make sure that the students are comfortable with the review and will be able to identify the form of operation needed to solve the problem at hand. Guided Practice- Have students solve the problems on the Fruit and Vegetable Problem Sheet. The students will be assigned groups of two. The students in the group will both turn in scratch paper where they solved the problems themselves. The teacher will only assist if the students have different outcomes. Independent Practice- The students will create their own fruit and vegetable word problems. The students will also share their problems on the board with the entire class. Enrichment-The students will be allowed to share their word problems with the class and the students will solve the problems. Reteach- The students will be paired with a stronger student in a group so that they can get a better understanding of what needs to be done.   Wednesday (Science) Anticipatory Set- The teacher will explain that raisins are dried grapes. The teacher will ask the students to point out the difference. The teacher will ask the students why they think raisins are smaller than grapes. The teacher will inform the students that 4 pounds of fresh grapes makes only one pound of raisins. The teacher will inform the students that three pounds of fresh plums only makes one pound of prunes-due to water loss. Guided Practice- The students will cut open a brown bag and lay it flat. The students will spread pieces of fruit on the bag and put the bag in sunlight. The students will trace each piece of fruit with a pencil or a pen. The students will record the date in their notebook, observing the size, shape, color and texture of the fruit. The students will check the fruit every two days and observe the fruit for a total time of two weeks. The students will record any changes in their notebook. Independent Practice- The students will compare the plants that have been deprived of water to those who have been watered. Enrichment- The students will research how food companies dry fruits like grapes and plums Reteach- The students will be allowed to work with a partner and will only observe one fruit rather than two or three.   Thursday- (Social Studies) Anticipatory Set- The teacher will ask the students questions about the topic in which their paper is on. What do we already know? What do we want to know? Guided Practice- The students will brainstorm the questions, writing down all ideas. After the students have thoroughly researched their topic they may use the web to organize their findings and ideas. Students can then begin writing their essays. Independent Practice- The students will complete a K-W-L Chart. Enrichment- The students can put papers together in a booklet to be displayed in the classroom or shared orally with the class. Reteach- The students will only have to complete 1-3 paragraphs for their essay.   Friday Assessment The students will be assessed using prior knowledge of skills and context.	Monday Journal entry sheets: "Fruits and Vegetables Eaten Yesterday"   Tuesday Fruits and Vegetables Problem Sheet Pencil Paper Calculator   Wednesday Grapes Raisins Various fruit Large paper bags Notebook for observations   Thursday K-W-L Chart Report Topics	The students will be assessed formally and informally through observations and assessments.

• INTASC- 1, 2, 5, 7-9
• Technology- http://www.aaastudy.com/mea414x2.htm

LESSON PLANS

Teacher: Breonica Carter	Date(s): Week Two	Food & Nutrition	Grade Level Fourth
OBJECTIVE	PROCEDURES	MATERIALS	EVALUATION
Monday 3B The students will compose descriptive texts using specific details and vivid language. DOK 3   Tuesday 4A Estimate and measure a given object. DOK 2   Wednesday 10C Identify the attributes of length, weight,, capacity volume mass time and temperature using English an metric units of measurement.   Thursday 5D Identify regional soil types in Mississippi and investigate their effects on local agriculture.	Monday (Language) Anticipatory Set- The teacher will ask the students to take out their journal entries so that we can continue with another activity. The teacher will review fruits and vegetables for the students in case of any confusion. Independent Practice- The students will make a display for the school cafeteria about the correct servings for children. The students will also compare what they have eaten to what others students in the class have eaten and determine which student is eating healthiest. Enrichment- The students will make a small chart to hag up in the classroom. Reteach- The students will work in pairs with other students.   Tuesday (Math) Anticipatory Set- The teacher will ask the students questions referring to measurements. The teacher will ask the students if they have every helped in the kitchen. The teacher will ask the students if they have ever done measurements and if they are ready to learn. The teacher will show each student the different size measuring cups and the food they will be measuring. Determine which foods should be placed into each measurement cup to make one serving. Fill each measuring cup. Guided Practice- Give each group of students measuring cups (1 cup, ½ cup, and ¼ cup). Have the students answer questions using equivalents raisins, water, or other appropriate materials. Independent Practice- The students will have a contest to see which students can bring in objects closest to 1 cup, ½ cup, and ¼ cup. Enrichment- The students will make a conversion chart on construction paper to place in the classroom. Reteach- The students will show the measurements physically for their assessment. Wednesday (Science) Anticipatory Set- The teacher will ask the students the importance of temperature for plants. The teacher will introduce or review how to read a thermometer. Guided Practice- The teacher will give the students the three plants for the class to observe. The students will label the plants as A, B, and C. The students will place plant A in the classroom, plant B in the refrigerator and plant C in the freezer. The students should record the data on their data sheets. Independent Practice- The students will predict what each plant will look like on the following day. Predications should be recorded on their data sheets. On the following day, the students will study and compare the plants. Enrichment- The students will be given the same experiment using different kinds of sprouts. Reteach- The students will be allowed assistance from either the teacher or another student. The teacher may also give the data to the students.   Thursday (Social Studies) Anticipatory Set- The teacher will ask the students questions about the topic in which their paper is on. What do we already know? What do we want to know? Guided Practice- The students will brainstorm the questions, writing down all ideas. After the students have thoroughly researched their topic they may use the web to organize their findings and ideas. Students can then begin writing their essays. Independent Practice- The students will complete a K-W-L Chart. Enrichment- The students can put papers together in a booklet to be displayed in the classroom or shared orally with the class. Reteach- The students will only have to complete 1-3 paragraphs for their essay.   Friday Assessment The students will be assessed using prior knowledge and skills.	Monday Journal entry sheets: “Fruits and Vegetables Eaten Yesterday”   Tuesday 1, 1/2, and 1/4 cup measuring cups for each group. Various foods to measure -- check with your food service director For 100% juice -- water (or juice) For leafy greens -- any green leaves (outer lettuce leaves) For dried fruit -- use raisins For canned fruit -- any canned fruit chunks (pineapple) For cooked vegetable -- shredded carrots, canned peas Everyday objects representing the amounts of 1, 1/2, and 1/4 cups   Wednesday 3 Plotted Plant Refrigerator Freezer Thermometer Temperature and Plants data sheet   Thursday K-W-L Chart Report Topics	The students will be assessed formally by assessment and informally through observations.

• INTASC- 1, 2, 4-8
• Technology- http://www.convert-me.com/en/convert/cooking