This document describes a cross-curricular project using the MyPlate.gov website in a Spanish classroom that also involved other subject areas. Students learned about healthy eating and nutrition in Spanish by studying food vocabulary, tracking food intake, and communicating with students in other countries. The project helped students better understand nutrition recommendations and make improvements to their diets and exercise habits.
This powerpoint provides "Choose My Plate" informative slides and student activities. Note- The information in this lesson will require multiple days to cover. Please review the materials in advance and decide which activities you would like to include. Computer lab or cart access is required for many of the projects and activities.
This document provides an overview and activities for a curriculum called STEPS to a Healthy Teen that focuses on physical activity and nutrition for teens. The curriculum includes 10 activities that teach teens about topics like nutrition labels, hydration, physical fitness options, building an exercise plan, and building a nutrition plan. The final activity challenges teens to compare the nutrition of a homemade pasta dish to a similar canned or jarred version and share their ideas online.
This document provides a lesson plan for teaching children about healthy eating using the MyPlate model. The lesson introduces MyPlate and its food groups, discusses portion sizes, and has the children make paper plate collages to illustrate a balanced meal based on MyPlate guidelines. The lesson emphasizes eating a variety of foods from the different food groups and discusses what constitutes an appropriate portion size for each group. It includes a sample recipe for a tuna noodle casserole incorporating multiple food groups to take home.
The intern summarizes their 12-week internship with Bon Appetit at Google. They provided support to the Food Choice Architecture team, who works to influence healthy eating decisions through environmental cues and behavioral science principles. The intern organized nutrition classes, developed projects on food labeling and protein research, and shadowed cafe operations. They gained skills in project management, confidence, and time management in the fast-paced work environment. The intern proposes future ideas for Google's food team like drone delivery, an online food blog, and personalized snack boxes delivered to employees.
This document provides a lesson plan for teaching elementary school students about healthy eating. The lesson introduces the concept of "Eat the Rainbow" to encourage students to eat a variety of colorful fruits and vegetables. It explains that different colored fruits and vegetables contain different nutrients that benefit the body. The lesson includes discussion of health benefits and recommendations for fruit and vegetable intake. Students will participate in a coloring activity and make fruit kabobs with a variety of colored fruits to help them visualize eating the rainbow. The goal is to educate students on the importance of incorporating fruits and vegetables into meals and to try new foods.
The document discusses the importance of eating a balanced diet for good health and provides examples of healthy lunch and snack options for students. Some key points include:
- A balanced diet means choosing foods from each major food group in the proper amounts.
- Lunch should include fresh ideas like sandwiches with lean proteins and vegetables or fruits.
- Healthy snack options include raw veggies, yogurt, fruit, and small sandwiches or crackers.
- When eating out, choose grilled meats and fish, steamed foods, pasta with veggies, salads, and thin-crust pizza.
- Drinking water is important for health and hydration.
The document discusses the importance of eating a balanced diet for good health and provides examples of healthy lunch and snack options for students. Some key points include:
- A balanced diet means choosing foods from each major food group in the proper amounts.
- Lunch should include a variety of foods like sandwiches with lean meats, cheeses and vegetables as fillings. Snacks can include fruits, vegetables and dips, yogurt, or small sandwiches.
- When eating out, opt for grilled meats and fish, steamed meals, pastas with vegetables, salads, and thin-crust pizzas.
- Drinking water is essential for health, and exercise should accompany a balanced diet
This powerpoint provides "Choose My Plate" informative slides and student activities. Note- The information in this lesson will require multiple days to cover. Please review the materials in advance and decide which activities you would like to include. Computer lab or cart access is required for many of the projects and activities.
This document provides an overview and activities for a curriculum called STEPS to a Healthy Teen that focuses on physical activity and nutrition for teens. The curriculum includes 10 activities that teach teens about topics like nutrition labels, hydration, physical fitness options, building an exercise plan, and building a nutrition plan. The final activity challenges teens to compare the nutrition of a homemade pasta dish to a similar canned or jarred version and share their ideas online.
This document provides a lesson plan for teaching children about healthy eating using the MyPlate model. The lesson introduces MyPlate and its food groups, discusses portion sizes, and has the children make paper plate collages to illustrate a balanced meal based on MyPlate guidelines. The lesson emphasizes eating a variety of foods from the different food groups and discusses what constitutes an appropriate portion size for each group. It includes a sample recipe for a tuna noodle casserole incorporating multiple food groups to take home.
The intern summarizes their 12-week internship with Bon Appetit at Google. They provided support to the Food Choice Architecture team, who works to influence healthy eating decisions through environmental cues and behavioral science principles. The intern organized nutrition classes, developed projects on food labeling and protein research, and shadowed cafe operations. They gained skills in project management, confidence, and time management in the fast-paced work environment. The intern proposes future ideas for Google's food team like drone delivery, an online food blog, and personalized snack boxes delivered to employees.
This document provides a lesson plan for teaching elementary school students about healthy eating. The lesson introduces the concept of "Eat the Rainbow" to encourage students to eat a variety of colorful fruits and vegetables. It explains that different colored fruits and vegetables contain different nutrients that benefit the body. The lesson includes discussion of health benefits and recommendations for fruit and vegetable intake. Students will participate in a coloring activity and make fruit kabobs with a variety of colored fruits to help them visualize eating the rainbow. The goal is to educate students on the importance of incorporating fruits and vegetables into meals and to try new foods.
The document discusses the importance of eating a balanced diet for good health and provides examples of healthy lunch and snack options for students. Some key points include:
- A balanced diet means choosing foods from each major food group in the proper amounts.
- Lunch should include fresh ideas like sandwiches with lean proteins and vegetables or fruits.
- Healthy snack options include raw veggies, yogurt, fruit, and small sandwiches or crackers.
- When eating out, choose grilled meats and fish, steamed foods, pasta with veggies, salads, and thin-crust pizza.
- Drinking water is important for health and hydration.
The document discusses the importance of eating a balanced diet for good health and provides examples of healthy lunch and snack options for students. Some key points include:
- A balanced diet means choosing foods from each major food group in the proper amounts.
- Lunch should include a variety of foods like sandwiches with lean meats, cheeses and vegetables as fillings. Snacks can include fruits, vegetables and dips, yogurt, or small sandwiches.
- When eating out, opt for grilled meats and fish, steamed meals, pastas with vegetables, salads, and thin-crust pizzas.
- Drinking water is essential for health, and exercise should accompany a balanced diet
This document provides information on various topics related to nutrition and foodservice. The main articles discuss upcoming changes to nutrition labeling in the US, strategies for discussing artificial nutrition and hydration with clients and families, and ideas for marketing a foodservice operation. Other sections provide news briefs on topics like healthy BBQ tips, potato nutrition facts, and upcoming ANFP online courses. The document aims to keep nutrition and foodservice professionals up to date on industry issues and support their work.
The document summarizes a student's portfolio of skills learned through their nutrition courses. It includes a skills inventory listing the core courses taken and the skills learned in each, such as writing, research, critical thinking, technical kitchen skills, and professionalism. For each skill, it describes how the skill can be used, such as expanding one's thoughts, understanding world problems, assessing dietary adequacy using analysis software, and entering the professional world. It then discusses challenges faced on a menu planning project using MasterCook software and creating balanced menus that are both healthy and appealing to kids. The student learned about budgeting for food costs and catering to varied tastes.
The instructional module aims to promote healthy eating and living habits. It will present information in a multimedia format and apply the ADDIE model. The goals are for children to make better nutritional choices with food and stick to an exercise plan. The target learners are children ages 3-14. The module will introduce the food pyramid and its components, discuss each food group, and have the children analyze their current diets and create healthier food logs applying what they learned.
The document outlines the plan for an English lesson about healthy food and the food pyramid. The lesson includes several activities: forming groups to present on different food categories and filling in the food pyramid, surveying students' eating habits, discussing reasons for healthy eating using a fishbone diagram, scribing an audio about food to practice listening and drawing skills, creating a "What's on Your Plate?" activity to plan healthy meals, and a writing exercise matching phrases to make sentences about food. The overall goal is to improve students' English skills while learning about healthy eating.
Youth developed SMART nutrition goals to help achieve their personal nutrition recommendations. They learned to make whole-wheat fettuccini with fresh red sauce as an example of incorporating more vegetables and whole grains. Participants discussed barriers to healthy eating and how to overcome them. They were assigned a challenge to research the nutritional differences between homemade and store-bought pasta sauce.
Program designed for Children in Bowling Green, Kentucky to promote healthy living. Program was later entitled "STEP Nutrition" and was implemented August 2009
The document provides guidance on raising healthy eaters and making nutritious choices for preschoolers. It discusses the importance of healthy growth during preschool years and outlines strategies like following a meal schedule, serving nutrient-dense foods, starting with small portions, coping with picky eaters, and making meal times fun for the whole family. The goal is to encourage proper nutrition, brain development and lifelong healthy eating habits.
This resource was created to support school garden projects in the Northern Territory of Australia. It contains sections on nutrition, gardening, food safety, and cooking with activities designed to encourage healthy eating and food production. The resource provides ideas for teachers to implement a school garden program from transition to year 6. It acknowledges organizations that contributed materials. The nutrition section includes over a dozen fun activities exploring food groups, reading labels, budgeting for food, and the connection between food, physical activity and health. Extensions allow teachers to expand lessons according to students' ages and skills.
This presentation focuses on the Meal Planning and other topic related to planning a meal, I'm not a pro I just want to share to you my powerpoint presentation, maybe you can get some information here that you can probably use on your studies. Adios
This lesson plan from the Pennington Biomedical Research Center teaches teens about making healthy choices when eating fast food. It discusses how fast food can be unhealthy due to high fat, calories, and sodium. However, fast food restaurants offer healthier options like smaller portions, fruits and vegetables, and avoiding fried foods. The lesson divides students into groups based on favorite fast food to learn about nutrition facts and healthier alternatives. It aims to educate youth on reading nutrition labels and serving sizes to make informed choices for a balanced diet.
Food and Drink Vocabulary - Spanish - Foreign Language - 2nd Grade by Slidesg...cupcakearegoodd
This document provides an overview and instructions for a Spanish food and drink presentation template in PowerPoint. It includes sections on fonts, colors, icons, graphics and other editable elements that can be used in the template. Instructions are provided for both free and premium users on how to properly use and attribute the template.
The document discusses developing healthy eating habits through a series of PowerPoint slides. Some key points covered include classifying foods as healthy or unhealthy, developing healthy eating habits such as drinking water and eating breakfast, watching a video on healthy eating, and giving advice to classmates on improving their diets by suggesting they eat more vegetables or quit drinking alcohol. The overall content focuses on identifying healthy and unhealthy foods and developing better eating habits through small changes.
Diet Analysis Project Using theUSDA SuperTracker 1. Log int.docxlynettearnold46882
Diet Analysis Project Using the
USDA SuperTracker
1. Log into the SuperTracker program:
https://www.supertracker.usda.gov/default.aspx
a. Start by creating a profile, which includes entering your age, height, weight, activity level etc. and register your profile.
2. Record your food intake for 7 days. It’s best to enter your food daily but you can keep a log of everything that you eat and enter all your food at one time by clicking on the calendar and selecting the correct days. Try to be as accurate as possible. You might want to measure your favorite bowl or glass to see how much it holds. When you are logging foods, be as specific as you can.
a. For example: turkey sandwich – 3oz turkey, 1 tea. mayonnaise, 1 tea. mustard, 1 slice tomato, 1 lettuce leaf, 2 slices of whole wheat bread. If you don’t want to log individual food items, you can pick a prepared/processed choice but your results will not be as accurate.
b. If you eat homemade meals, do the best you can. You might need to enter each ingredient individually. The program allows you to create recipes or typical meals that you can name and use to make entering food easier. If you create recipes and eat then consistently, please include the recipe so I can see what you are eating.
c. Please do not enter your vitamin supplement into the program. The goal is to see how your food choices stack up. If you consume protein powder supplements, try running your program with and without the supplement to see the impact that it has on your diet. Again, the goal is to see how your food intake impacts your required nutrients. A vitamin supplement can make a poor diet look great.
d. Please note that this program will not have every brand of a particular processed food. You may need to select a product that is closest to what you would normally consume.
Print the following reports as seven-day averages. You can do this by selecting date ranges from the calendar on the webpage under reports. (Examples are found at the end of this document):
a. Meal Summary Report – 7 pts.
b. Food Groups & Calories Report- 2 pts.
c. Nutrients Report – 2 pts.
3. Looking over your 7-day reports (Food Groups and Calories and Nutrient Report), please highlight the following (this means using a highlighter marker). 4 pts.
a. Any nutrient category that has an under status on the Nutrient Report and the Food Groups and Calories report.
b. The following nutrients that are have anover status, which might increase your risk of disease or other health issue.
c. Nutrient groups (carbs, fats, protein) that are not within recommended ranges. This is on the Nutrients report page and will show as over or under if not in range
d. Food groups on the Food Groups and Calories report that are low for any category. These will also be marked with an under status. The Food Groups includes grains, fruit, vegetables, dairy, protein and oils. Some of these categories give more specific information such as different co.
Eat healthy live better a project about food by class 1h sms STABIAETeresa Sansone
This document contains information about healthy eating habits, including:
- A questionnaire about typical eating habits and food consumption.
- A section about "Eating the Colours" and the nutrients and health benefits of consuming fruits and vegetables of different colors.
- Descriptions of the main food groups - grains, vegetables, fruits, dairy, proteins - and the nutrients they provide.
- Eight tips for easy and fun family meals, such as keeping meals nutritious, limiting distractions, and making shared family meals a priority.
This document outlines steps to create a personalized MyPlate nutrition plan using the ChooseMyPlate website. It involves generating a calorie target, selecting a tip category and specific tip, and building an accompanying cookbook. The document provides instructions for each step, including calculating calorie needs, choosing an action guide category like adults, and browsing or customizing recipes. It emphasizes saving the generated calorie plan, tip sheet, and cookbook with a naming convention. Finally, it prompts writing a 100-word reflective paragraph on the MyPlate plan experience and saving it accordingly. The goal is to develop individualized nutrition, meal planning, and recipe resources based on personal needs and lifestyle.
2017 fbif report product b-craig stephen slavtcheffSimba Events
The Intersection of Real Food and Snacking
——Craig Stephen Slavtcheff, Global Vice President, R&D, Global Biscuits & Snacks Division, Campbell Soup Company
This presentation and activites are designed to assist students to understand how to get the most credit in this topic. Please email comments and suggestions to whysciencetutors@yahoo.com or vist us at
www.sciencetutors.zoomshare.com for other resources
The document is a newsletter from the Greater Valley Area Health Education Center (GVAHEC) that provides information on upcoming events and health topics. It includes a director's letter discussing adjustments made to GVAHEC's internship program and student support to improve the student experience. It also features two articles, one on using food for green cleaning and another on increasing physical activity for improved mood and health, especially regarding depression.
Teaching With Augmented Reality: It's HereRuth Valle
This document discusses augmented reality tools for teachers and provides examples of how each tool can be used. It focuses on four augmented reality tools: Aurasma, Tellagami, Green Screen by Do Ink, and ThingLink. For each tool, it provides a brief description of its capabilities and classroom examples. Overall, the document aims to introduce teachers to several augmented reality apps that can be used to engage students and enhance lessons.
Go global connecting with classes around the worldRuth Valle
This document outlines an upcoming Skype collaboration called "Collaborate-Math and Mystery Skypes". It lists 7 countries that will be featured and jobs for students to take on for the Skype sessions. It then provides details on the first Skype talk with Romina from Argentina and addresses what to do if the internet connection is poor. Further, it announces upcoming projects like an Ebola conference and alien moot court role play. Lastly, it includes a student's reflection on their experience participating in a previous Skype collaboration.
More Related Content
Similar to A Cross-Curricular Common Core Project: MyPlate.gov in the Spanish Classroom
This document provides information on various topics related to nutrition and foodservice. The main articles discuss upcoming changes to nutrition labeling in the US, strategies for discussing artificial nutrition and hydration with clients and families, and ideas for marketing a foodservice operation. Other sections provide news briefs on topics like healthy BBQ tips, potato nutrition facts, and upcoming ANFP online courses. The document aims to keep nutrition and foodservice professionals up to date on industry issues and support their work.
The document summarizes a student's portfolio of skills learned through their nutrition courses. It includes a skills inventory listing the core courses taken and the skills learned in each, such as writing, research, critical thinking, technical kitchen skills, and professionalism. For each skill, it describes how the skill can be used, such as expanding one's thoughts, understanding world problems, assessing dietary adequacy using analysis software, and entering the professional world. It then discusses challenges faced on a menu planning project using MasterCook software and creating balanced menus that are both healthy and appealing to kids. The student learned about budgeting for food costs and catering to varied tastes.
The instructional module aims to promote healthy eating and living habits. It will present information in a multimedia format and apply the ADDIE model. The goals are for children to make better nutritional choices with food and stick to an exercise plan. The target learners are children ages 3-14. The module will introduce the food pyramid and its components, discuss each food group, and have the children analyze their current diets and create healthier food logs applying what they learned.
The document outlines the plan for an English lesson about healthy food and the food pyramid. The lesson includes several activities: forming groups to present on different food categories and filling in the food pyramid, surveying students' eating habits, discussing reasons for healthy eating using a fishbone diagram, scribing an audio about food to practice listening and drawing skills, creating a "What's on Your Plate?" activity to plan healthy meals, and a writing exercise matching phrases to make sentences about food. The overall goal is to improve students' English skills while learning about healthy eating.
Youth developed SMART nutrition goals to help achieve their personal nutrition recommendations. They learned to make whole-wheat fettuccini with fresh red sauce as an example of incorporating more vegetables and whole grains. Participants discussed barriers to healthy eating and how to overcome them. They were assigned a challenge to research the nutritional differences between homemade and store-bought pasta sauce.
Program designed for Children in Bowling Green, Kentucky to promote healthy living. Program was later entitled "STEP Nutrition" and was implemented August 2009
The document provides guidance on raising healthy eaters and making nutritious choices for preschoolers. It discusses the importance of healthy growth during preschool years and outlines strategies like following a meal schedule, serving nutrient-dense foods, starting with small portions, coping with picky eaters, and making meal times fun for the whole family. The goal is to encourage proper nutrition, brain development and lifelong healthy eating habits.
This resource was created to support school garden projects in the Northern Territory of Australia. It contains sections on nutrition, gardening, food safety, and cooking with activities designed to encourage healthy eating and food production. The resource provides ideas for teachers to implement a school garden program from transition to year 6. It acknowledges organizations that contributed materials. The nutrition section includes over a dozen fun activities exploring food groups, reading labels, budgeting for food, and the connection between food, physical activity and health. Extensions allow teachers to expand lessons according to students' ages and skills.
This presentation focuses on the Meal Planning and other topic related to planning a meal, I'm not a pro I just want to share to you my powerpoint presentation, maybe you can get some information here that you can probably use on your studies. Adios
This lesson plan from the Pennington Biomedical Research Center teaches teens about making healthy choices when eating fast food. It discusses how fast food can be unhealthy due to high fat, calories, and sodium. However, fast food restaurants offer healthier options like smaller portions, fruits and vegetables, and avoiding fried foods. The lesson divides students into groups based on favorite fast food to learn about nutrition facts and healthier alternatives. It aims to educate youth on reading nutrition labels and serving sizes to make informed choices for a balanced diet.
Food and Drink Vocabulary - Spanish - Foreign Language - 2nd Grade by Slidesg...cupcakearegoodd
This document provides an overview and instructions for a Spanish food and drink presentation template in PowerPoint. It includes sections on fonts, colors, icons, graphics and other editable elements that can be used in the template. Instructions are provided for both free and premium users on how to properly use and attribute the template.
The document discusses developing healthy eating habits through a series of PowerPoint slides. Some key points covered include classifying foods as healthy or unhealthy, developing healthy eating habits such as drinking water and eating breakfast, watching a video on healthy eating, and giving advice to classmates on improving their diets by suggesting they eat more vegetables or quit drinking alcohol. The overall content focuses on identifying healthy and unhealthy foods and developing better eating habits through small changes.
Diet Analysis Project Using theUSDA SuperTracker 1. Log int.docxlynettearnold46882
Diet Analysis Project Using the
USDA SuperTracker
1. Log into the SuperTracker program:
https://www.supertracker.usda.gov/default.aspx
a. Start by creating a profile, which includes entering your age, height, weight, activity level etc. and register your profile.
2. Record your food intake for 7 days. It’s best to enter your food daily but you can keep a log of everything that you eat and enter all your food at one time by clicking on the calendar and selecting the correct days. Try to be as accurate as possible. You might want to measure your favorite bowl or glass to see how much it holds. When you are logging foods, be as specific as you can.
a. For example: turkey sandwich – 3oz turkey, 1 tea. mayonnaise, 1 tea. mustard, 1 slice tomato, 1 lettuce leaf, 2 slices of whole wheat bread. If you don’t want to log individual food items, you can pick a prepared/processed choice but your results will not be as accurate.
b. If you eat homemade meals, do the best you can. You might need to enter each ingredient individually. The program allows you to create recipes or typical meals that you can name and use to make entering food easier. If you create recipes and eat then consistently, please include the recipe so I can see what you are eating.
c. Please do not enter your vitamin supplement into the program. The goal is to see how your food choices stack up. If you consume protein powder supplements, try running your program with and without the supplement to see the impact that it has on your diet. Again, the goal is to see how your food intake impacts your required nutrients. A vitamin supplement can make a poor diet look great.
d. Please note that this program will not have every brand of a particular processed food. You may need to select a product that is closest to what you would normally consume.
Print the following reports as seven-day averages. You can do this by selecting date ranges from the calendar on the webpage under reports. (Examples are found at the end of this document):
a. Meal Summary Report – 7 pts.
b. Food Groups & Calories Report- 2 pts.
c. Nutrients Report – 2 pts.
3. Looking over your 7-day reports (Food Groups and Calories and Nutrient Report), please highlight the following (this means using a highlighter marker). 4 pts.
a. Any nutrient category that has an under status on the Nutrient Report and the Food Groups and Calories report.
b. The following nutrients that are have anover status, which might increase your risk of disease or other health issue.
c. Nutrient groups (carbs, fats, protein) that are not within recommended ranges. This is on the Nutrients report page and will show as over or under if not in range
d. Food groups on the Food Groups and Calories report that are low for any category. These will also be marked with an under status. The Food Groups includes grains, fruit, vegetables, dairy, protein and oils. Some of these categories give more specific information such as different co.
Eat healthy live better a project about food by class 1h sms STABIAETeresa Sansone
This document contains information about healthy eating habits, including:
- A questionnaire about typical eating habits and food consumption.
- A section about "Eating the Colours" and the nutrients and health benefits of consuming fruits and vegetables of different colors.
- Descriptions of the main food groups - grains, vegetables, fruits, dairy, proteins - and the nutrients they provide.
- Eight tips for easy and fun family meals, such as keeping meals nutritious, limiting distractions, and making shared family meals a priority.
This document outlines steps to create a personalized MyPlate nutrition plan using the ChooseMyPlate website. It involves generating a calorie target, selecting a tip category and specific tip, and building an accompanying cookbook. The document provides instructions for each step, including calculating calorie needs, choosing an action guide category like adults, and browsing or customizing recipes. It emphasizes saving the generated calorie plan, tip sheet, and cookbook with a naming convention. Finally, it prompts writing a 100-word reflective paragraph on the MyPlate plan experience and saving it accordingly. The goal is to develop individualized nutrition, meal planning, and recipe resources based on personal needs and lifestyle.
2017 fbif report product b-craig stephen slavtcheffSimba Events
The Intersection of Real Food and Snacking
——Craig Stephen Slavtcheff, Global Vice President, R&D, Global Biscuits & Snacks Division, Campbell Soup Company
This presentation and activites are designed to assist students to understand how to get the most credit in this topic. Please email comments and suggestions to whysciencetutors@yahoo.com or vist us at
www.sciencetutors.zoomshare.com for other resources
The document is a newsletter from the Greater Valley Area Health Education Center (GVAHEC) that provides information on upcoming events and health topics. It includes a director's letter discussing adjustments made to GVAHEC's internship program and student support to improve the student experience. It also features two articles, one on using food for green cleaning and another on increasing physical activity for improved mood and health, especially regarding depression.
Similar to A Cross-Curricular Common Core Project: MyPlate.gov in the Spanish Classroom (20)
Teaching With Augmented Reality: It's HereRuth Valle
This document discusses augmented reality tools for teachers and provides examples of how each tool can be used. It focuses on four augmented reality tools: Aurasma, Tellagami, Green Screen by Do Ink, and ThingLink. For each tool, it provides a brief description of its capabilities and classroom examples. Overall, the document aims to introduce teachers to several augmented reality apps that can be used to engage students and enhance lessons.
Go global connecting with classes around the worldRuth Valle
This document outlines an upcoming Skype collaboration called "Collaborate-Math and Mystery Skypes". It lists 7 countries that will be featured and jobs for students to take on for the Skype sessions. It then provides details on the first Skype talk with Romina from Argentina and addresses what to do if the internet connection is poor. Further, it announces upcoming projects like an Ebola conference and alien moot court role play. Lastly, it includes a student's reflection on their experience participating in a previous Skype collaboration.
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The document summarizes key lessons and takeaways from the 7th 21st Century Learning Conference in Hong Kong. Several speakers discussed topics like building cognitive flexibility in students, marketing new educational ideas, and using the SAMR model to integrate technology. Cultural observations from visiting Hong Kong included that families generally have 1-2 children, they drive on the left side of the road, and signs are in both Chinese and English. International teachers have varying views on using technology in the classroom.
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This document assigns jobs for a class and provides information about an upcoming mystery Skype talk and Ebola conference. It lists jobs for the class such as greeters, question askers, photographers, and closers. It then provides details about a Skype call with Romina where they had internet problems and communicated via text. Finally, it shares a student's reflection on participating in a video conference where he had to give speeches and respond to questions, finding it educational and a valuable learning experience.
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Walmart Business+ and Spark Good for Nonprofits.pdfTechSoup
"Learn about all the ways Walmart supports nonprofit organizations.
You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
Walmart Business + (https://business.walmart.com/plus) is a new shopping experience for nonprofits, schools, and local business customers that connects an exclusive online shopping experience to stores. Benefits include free delivery and shipping, a 'Spend Analytics” feature, special discounts, deals and tax-exempt shopping.
Special TechSoup offer for a free 180 days membership, and up to $150 in discounts on eligible orders.
Spark Good (walmart.com/sparkgood) is a charitable platform that enables nonprofits to receive donations directly from customers and associates.
Answers about how you can do more with Walmart!"
Philippine Edukasyong Pantahanan at Pangkabuhayan (EPP) CurriculumMJDuyan
(𝐓𝐋𝐄 𝟏𝟎𝟎) (𝐋𝐞𝐬𝐬𝐨𝐧 𝟏)-𝐏𝐫𝐞𝐥𝐢𝐦𝐬
𝐃𝐢𝐬𝐜𝐮𝐬𝐬 𝐭𝐡𝐞 𝐄𝐏𝐏 𝐂𝐮𝐫𝐫𝐢𝐜𝐮𝐥𝐮𝐦 𝐢𝐧 𝐭𝐡𝐞 𝐏𝐡𝐢𝐥𝐢𝐩𝐩𝐢𝐧𝐞𝐬:
- Understand the goals and objectives of the Edukasyong Pantahanan at Pangkabuhayan (EPP) curriculum, recognizing its importance in fostering practical life skills and values among students. Students will also be able to identify the key components and subjects covered, such as agriculture, home economics, industrial arts, and information and communication technology.
𝐄𝐱𝐩𝐥𝐚𝐢𝐧 𝐭𝐡𝐞 𝐍𝐚𝐭𝐮𝐫𝐞 𝐚𝐧𝐝 𝐒𝐜𝐨𝐩𝐞 𝐨𝐟 𝐚𝐧 𝐄𝐧𝐭𝐫𝐞𝐩𝐫𝐞𝐧𝐞𝐮𝐫:
-Define entrepreneurship, distinguishing it from general business activities by emphasizing its focus on innovation, risk-taking, and value creation. Students will describe the characteristics and traits of successful entrepreneurs, including their roles and responsibilities, and discuss the broader economic and social impacts of entrepreneurial activities on both local and global scales.
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A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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Find out more about ISO training and certification services
Training: ISO/IEC 27001 Information Security Management System - EN | PECB
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A Visual Guide to 1 Samuel | A Tale of Two HeartsSteve Thomason
These slides walk through the story of 1 Samuel. Samuel is the last judge of Israel. The people reject God and want a king. Saul is anointed as the first king, but he is not a good king. David, the shepherd boy is anointed and Saul is envious of him. David shows honor while Saul continues to self destruct.
This presentation was provided by Racquel Jemison, Ph.D., Christina MacLaughlin, Ph.D., and Paulomi Majumder. Ph.D., all of the American Chemical Society, for the second session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session Two: 'Expanding Pathways to Publishing Careers,' was held June 13, 2024.
Jemison, MacLaughlin, and Majumder "Broadening Pathways for Editors and Authors"
A Cross-Curricular Common Core Project: MyPlate.gov in the Spanish Classroom
1. A Cross-Curricular
Common Core Project:
MyPlate.gov in the Spanish Classroom
Sweetwater High School
Sweetwater, Tennessee
DE Spanish 2020 Class
2. Cross-Curricular Participation
O The MyPlate.gov project was used in the
Spanish III/Dual enrollment class, but was
also incorporated in English, Science,
Special Education, Family and Consumer
Science, and Mathematics courses.
O A PLC (Professional Learning Community)
was formed and teachers across the
curriculum participated in the project.
3. verify
collaborate
recognize
Searching or
Googling
Subscribing
simulate
rearrange
Highlighting
Social Networking
Social Bookmarking
Graduate attributes
and capabilities
energy, passion & enthusiasm
understands strengths & limitations
true to values & ethics
empathizing, time management skills
gives credittransparent & honest,
persevering
learns from errors & experiencelistens,
good communicator
remains calm, thinks strategically
Create
Evaluate
Analyse
Apply
Action Verbs
imagine
hypothesize
produce
invent
transform
find an
unusual way
create
suggest
design
compose
suppose
originate
change
explain
infer
summarize
identify
exemplify
describe
Action Verbs
list
retrieve
name
find
match
expand
report
interpret
compare
paraphrase
locate classifyRemember
Understand
Blooms
Cognitive Domains
Word Processing
Bullet
Pointing
Bookmarking or Favouriting
Mind Mapping
Recalling
ActivitiesBlog
JournallingCommenting
iPadApps
iPad Apps
iPadApps
iPad Apps
iPadApps
Activities
graphingsurveying
spreadsheeting
building questionnaire
creating advertisement
reporting
diagraming
charting
summarising
creating mashup media
interview
demonstrate
contrast
Action Verbs
infer
compare
outline
examine
differentiatedistinguish
classify
determinesequence
categorise
survey
deduce mash
deconstruct
conference
moderate
network
ActionVerbs
conclude
discuss
compare
debate
judge
rank
support
prioritise
decide
evaluate
appraise
give your
opinion
select
justify
defend
post
critique interview
construct
run
ActionVerbs
implement
carry out
use
execute
load
play
operate
hack
upload
share
edit
draw
simulate
teach
record
Activities
critiquing
judgement
opinion
reporting
court trial
news item
Self-evaluation
Summary
Recommendation
Survey
Hypothesis
new game
podcasting
Activities
animating
mixing
video editing
videocasting
storytelling
song
storytelling
cartoonePub or iBook
multimedia
presentation
Rap
TV/Radio Program
making diary
Activities
movie making
collecting
role playing
editing
presenting
demonstrating
interviewing
scrap booking
sculpturing
simulating
taking
photograph
drawing diagram
making puzzle
mapping
The Padagogy
Wheel V2.0
This Taxonomy wheel, without the apps, was
first discovered on the website of Paul
Hopkin’s educational consultancy website
mmiweb.org.uk That wheel was produced by
Sharon Artley and was an adaption of
Kathwohl and Anderson’s (2001) adaption of
Bloom (1956). The idea to further adapt it for
the pedagogy possibilities with mobile
devices, in particular the iPad, I have to
acknowledge the creative work of Kathy
Schrock on her website Bloomin’ Apps
Standing on the
Shoulders of Giants
Developed by
Allan Carrington
Designing Outcomes
The Padagogy Wheel by Allan Carrington is licensed under
a Creative Commons Attribution 3.0 Unported License.
Based on a work at http://tinyurl.com/bloomsblog.V2.0 Published 280513
iThoughts
iAnnotate
Facebook
Bump
Google Search
DocsToGo
MentalCase
Quizcast
CourseNotes Maptini
Blog Docs
Twitter
FeeddlerRSS
iMovie
Aurasma
Voicethread
ScreenChomp
Fotobabble
Creative Book
Builder
Garageband
Interview
Assistant
Easy
Release
Prezi
iTimeLapse
Pro
Toontastic
Wordpress
Nearpod
StudentPad
Google+
AIM
EdmodoSkype
Taposé
Notability
Evernote
Peek
Prompster
Pro
ShareBoard
WEB to PDF
WikiNodes
iCardSort Inspiration
Maps
MindMash
SurveyPro
MiniMash
Comic Life
FilemakerGo 11
Bento
Numbers Pages
Popplet
DropVox
Ustream
Explain
Everything
Keynote
Sonic Pics
Google
Docs
Adobe
Connect
Articulate
Perfectly Clr
AudioBoo
Quick
Voice
Evernote
Animation
Creation
A Bloomin’ Better
Way to Teach
The original blog entry
explaining the use of the
wheel and a link to a two
minute YouTube video.
V2.0: It’s all about
Transformation & Integration
This is the blog post which
explains the new features of
the latest version of the Wheel
Allan’s contact details
A PDF of the Wheel
with Links to Apps
This PDF version prints well as an A3 poster
which many teachers have requested.
Tuesday, 28 May 13
4. La cocina- Remember Understand
O Students learned food vocabulary as
presented in Así se dice, level 3.
O Students supplemented their food
vocabulary list with vocabulary presented
in the Voces 2 e-textbook.
O The chapter grammatical concepts
included the present subjunctive as well
as the imperative.
5. What is a healthy diet?- Apply
O Students discussed in groups how they
defined a healthy diet and presented their
results to the class.
Croquetas y Café Cubano
6. A baseline food log- Evaluate
O Students tracked their food intake daily in
Spanish and discussed the results with the
class.
O Students created a survey in Spanish and
English to be completed by students in other
countries.
O Teacher created a project on http://
education.skype.com, which led to contacts
in Mexico, Guatemala, Spain, Argentina, and
California
13. ¿Qué hay en su plato?- Analyze
O Students looked at the government’s
recommendations on MyPlate.gov
14. The Super Tracker-Analyze
O Students entered their food logs into the
MyPlate.gov Super Tracker and were able
to see how their diet looked on a graph.
O They looked at the nutritional values of the
foods they eat.
O They were able to determine weaknesses
in their diet and exercise routines.
O Students set goals for improvements.
19. Vamos a comer- Apply
O Students decided to take turns bringing
lunch for their classmates on Fridays.
O The goal was to bring healthy food
choices to class.
O After two weeks, it was noted that almost
every single student drank water instead
of the usual sugar enhanced drinks.
22. O Ingredientes:
O 3 tazas de soya texturizada
O 2-3 jitomates grandes
O 1 Puño de cilantro picado
O 1 trozo de cebolla morada
O 1 pepino grande
O Chile serrano o jalapeño al gusto
O Limones
O Sal y Pimienta para sazonar
23.
O Preparación:
!
O Pon a hidratar la soya en agua caliente, la suficiente como para que
la tape. La dejas remojando por unos minutos hasta que se ponga
suave. (Si compras las soya suelta te recomiendo que la enjuagues
primero varias veces en agua fría)
O Mientras se está hidratando la soya, pica todos los vegetales.
O Cuando la soya ya esté suave, escúrrela muy bien y déjala enfría
para poderle poner los vegetales.
O Agrega los vegetales y el suficiente jugo de limón, de manera que se
haga como ceviche. Sazona con sal y pimienta.
O Guarda el ceviche en el refrigerador por lo menos 30 minutos antes
de servir, para que se maximicen los sabores.
O Sírvelos con tostadas o galletas.
24. A guide to healthy eating- Analyze
O Students looked at the MyPlate.gov
recommendations in Spanish and
summarized the main points in their
groups.
25. United States
Department of Agriculture
Center for Nutrition
Policy and Promotion
1
2
3
5
4
Visite www.ChooseMyPlate.gov
para obtener más información.
10
8
9
7
6
elija MiPlato
10 consejos para crear un buen plato
Elegir alimentos para llevar un estilo de vida sano es muy sencillo si sigue estos 10 consejos. Use las
ideas de esta lista para balancear las calorías, elegir los alimentos que le conviene comer con mayor frecuencia
y reducir la cantidad de alimentos que le conviene comer con menos frecuencia.
10
consejos
Serie
de educación
en nutrición
DG TipSheet No. 1
Septiembre 2011
El USDA es un proveedor y empleador que ofrece
igualdad de oportunidades para todos.
balancee las calorías
El primer paso para controlar su peso es ver
cuántas calorías USTED necesita al día. Vaya a
www.ChooseMyPlate.gov para determinar la cantidad de
calorías. Hacer actividades físicas también
le ayuda a balancear las calorías.
disfrute de sus comidas,
pero en cantidades más pequeñas
Tómese el tiempo necesario para disfrutar de
sus comidas. El comer demasiado rápido o mientras se
concentra en otras cosas puede resultar en que coma
demasiadas calorías. Preste atención a las señales del
hambre y de saciedad antes, durante y después de las
comidas. Úselas para reconocer cuándo debe comer y
evite las porciones extra grandes
Use platos, platos hondos y vasos más pequeños.
Separe las porciones de alimentos antes de comer.
Al salir a comer, elija las opciones de menor tamaño,
comparta el platillo o llévese parte de la comida a casa.
alimentos que le conviene comer con
más frecuencia
Coma más vegetales, frutas, granos integrales, y
leche y productos lácteos sin grasa o con 1% de grasa.
Esos alimentos contienen los nutrientes que necesita para
la buena salud; entre ellos potasio, calcio,
de sus comidas y bocadillos.
haga que la mitad de su
plato consista en frutas y vegetales
Al preparar sus comidas, elija vegetales rojos,
anaranjados y verduras como tomates, camotes (batatas)
y brócoli, así como otros vegetales. Agregue frutas a las
comidas como parte de los platos principales o de
acompañamiento, o bien como postres.
cambie a leche descremada
o baja en grasa (1%)
Contienen la misma cantidad de
calcio y otros nutrientes esenciales que
la leche entera, pero sin tantas calorías
y grasa saturada.
consuma la mitad en granos integrales
Para consumir más granos integrales, reemplace un
integral, como comer pan de trigo integral en lugar de pan
blanco o arroz integral en lugar de arroz blanco.
alimentos que le conviene comer con
menos frecuencia
Reduzca su consumo de alimentos con grasas sólidas,
azúcar y sal adicionales. Estos incluyen pasteles (bizcochos),
galletitas, helado, dulces, bebidas endulzadas, pizza y carnes
grasas como costillas, chorizo, tocineta y salchichas. Use
estos alimentos como antojitos ocasionales, no alimentos
para todos los días.
compare el contenido de
sodio de los alimentos
Use las etiquetas de Información
Nutricional (“Nutrition Facts”) para elegir
sopas, panes y comidas congeladas con
menos sodio. Elija alimentos enlatados marcados “bajo
en sodio,” “sodio reducido,” o “sin sal adicional” (“low in
sodium,” “reduced sodium,” o “without added salt”).
beba agua en lugar de bebidas
endulzadas con azúcar
Reduzca las calorías al beber agua o bebidas sin
azúcar. En las dietas de los estadounidenses, las gaseosas,
bebidas de energía y bebidas deportivas representan grandes
cantidades adicionales de azúcar y calorías.
26. ELA Standards
O Students replied to a blog from Spain in
which the blogger made the point that
people in other countries must not rush to
judge Americans for their diet, but that it
depends on the individual and his or her
food choices. Students had to develop
their points based on information in the
blog.
35. Speed-dating Apply
O Students rotated through 6 different class
members, interviewing them on their food
choices and exercise routines in Spanish.
This activity was in preparation for a
Skype talk with a class in California.
36.
37.
38. A Movie- Create
O Students were assigned to create a movie
that illustrates the benefits of eating a
healthy diet.
O Each group brainstormed a possible plot
and presented it to the class.
O Students voted for the plot they liked the
best.
O Students created the movie on http://
goanimate.com. miplate video
41. A Spanish Lesson- Create
O The class was divided into four groups.
O Each group designed a vocabulary lesson
to teach one of the four food groups on
the plate. Groups created interactive
lessons for the Promethean Board.
O The lessons were taught to an Algebra 1
class with no previous Spanish exposure.
43. Cross-Curricular Involvement
Special Ed. Class
Science Class
Geometry Connection- Mr.
White showed the Spanish
students how to create a 9
inch plate with the exact
geometrical proportions
for each component.
44. Project Results
O Students began to understand the
importance of a healthy diet.
O Students’ graphs on myplate.gov began to
look more balanced.
O Students discussed their lunch choices
daily.
O Students began to increase their exercise
time.
45. Results Continued
O Several students started bringing their own
lunches.
O Students began to realize that recipes can be
changed to be healthier.
O Students in other countries ate a surprisingly
similar diet. Favorite foods included fries,
pizza and chicken.
O Students in other countries seemed to have a
more intense exercise routine. One
respondent said that she runs with her parents
an astounding 12-21 kilometers on weekends.