Food Chemistry Unit Summary
Overview: Students learn about the three essential nutrients: carbohydrates, protein, and fats, as well as several important vitamins and minerals. During investigations, students focus on following fair testing procedures. Substantial unit changes have been made for accuracy. The enhancements linked below were written by group members to be utilized in their classrooms during the academic year ’15-’16.
Lesson #
Modifications/Notes
Duration
(50-60 minute lessons)
1
No change
(Pre-Assessment + sharing prior knowledge)
1
2
No change
(Observing Foods w/ 4 Senses)
1
15A
Change: DO NOT use Food Pyramid!
Use MyPlate website - daily food guide (macro-, micro-nutrients)
Food Labels
1-3
14.5
Digestive System
1-2
3
OPTIONAL (with no change)Testing Liquids for Starch
1
4
No change
Testing Foods for Starch -
focus on fair tests and discussion of starch
1
5
OMIT
(Readings on starch are inaccurate; reading on carbohydrates is used instead in Lesson 8)
0
6
OPTIONAL (with no change)Testing Liquids for Glucose
1
7
No change
Testing Foods for Glucose
1
8
Learning More About Carbohydrates
(fiber, starch and glucose in Carbohydrates reading selection from Food Chemistry magazine and supplements)
1
CBA-A
OMIT, replace with CER practice (CER 1)
0
CER 1
Identifying Foods Containing Glucose - CER Enhancement
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1
9
OPTIONAL (with no change)
Testing Liquids for Fat
1
10
No change
Testing Foods for Fat
1
11
No change
Learning More About Fat
1
CER 2
What foods contain the nutrient FAT? - CER Enhancement

<Food_Gr4_CER2_FoodsContainFAT>
1-2
12
OPTIONAL (with no change)Testing Liquids for Protein
1
13
No change
Testing Foods for Protein
1-2
14
No change
Learning More About Protein
1
CBA - B
No change
Comparing Fat & Protein
*requires prior modeling of "box & t" chart + comparison writing
1
Sup 1
NEW - Learning More About Water
<Food_Gr4_Sup1_LearnMoreAboutWater>
1
15B
No change
Vitamins & Minerals Research
2-3
MTM (1-3)
OSPI CBA - Mrs. Trimble's Muffins (parts 1-3)
1
CER 3
Replaces part 4 of Mrs. Trimble's muffins

Balanced Meal - CER Enhancement
<Food_Gr4_CER3_BalancedMeal>
1
16
Tasty Trail Mix - Engineering Design Enhancement
<Food_Gr4_Eng_TastyTrailMix>
2-3 (or more)

Total Lesson Periods =
21-32
Group Members - Matt Beers, Corinne Grandbois, Rebecca Lee, Greg Pittman, Christopher Simmons, Lily Ulmer, & Peter Weschler