Topic: Investigating Vegetarian Diets

Prescribed Learning Outcomes:

Addressing Needs and Wants

It is expected that students will:

• identify challenges that individuals or families may face in meeting their needs and wants

It is expected that students will:

• relate the components of a nutritionally adequate diet to a variety of common eating patterns
• create plans for preparing simple meals, making effective use of resources
• use recipes from various cultures to prepare food items
• select appropriate equipment to complete food projects and use it in a safe and appropriate manner

Overview

Students completed a unit on vegetarian dishes and diets. Evaluation was based on:

• pamphlets or information sheets
• preparation of vegetarian dishes
• oral reports

Planning for Assessment and Evaluation

Students had previously learned about the components of a nutritionally adequate diet and had completed a number of food projects using basic food preparation techniques. Several students in the class followed vegetarian diets. They were able to contribute suggestions for a wide variety of information sources, including Internet sites.

• The teacher introduced the topic of vegetarian diets by having students work in groups to brainstorm what they knew about vegetarianism and the challenges it could pose. Groups recorded the information they knew and categorized it to create charts. The teacher brought the groups together to share and discuss their charts. They also discussed where they had learned what they knew and what sources they might consult to learn more.
• Following the discussion, students in pairs identified short lists of questions or topics related to nutrition and vegetarianism that they were interested in investigating. The teacher then asked them to research the topics and report their findings in the form of pamphlets or information sheets. The teacher worked with the class to develop criteria for their reports. Students used a variety of sources in their research (e.g., members of various cultural communities, Internet sites, local health food stores, cookbooks and other print resources).
• Students presented their pamphlets to the class and responded to questions about the topics they had researched.
• The teacher demonstrated some basic food preparation techniques for grain products, vegetables, and fruits. The teacher included several products that were unfamiliar to many of the students and discussed criteria for selection, storage, and use.
• The class then worked together to plan and prepare a buffet with various types of vegetarian dishes, using what they had learned through their research and class demonstrations. Each student worked with a partner to choose a recipe from a different culture and to plan and prepare a dish for the buffet. The pairs also offered brief oral reports on the preparation of their dishes, the ingredients (including origin, selection, and storage), and their nutritional values.

Defining the Criteria

Pamphlet or Information Sheet

To what extent is the information:

• thorough, detailed, and specific
• relevant and accurate
• based on credible sources, appropriately cited
• presented clearly and logically

To what extent do students demonstrate:

• safety and sanitation techniques
• use of appropriate food preparation techniques and methods
• management of time and resources
• product quality in terms of:
• taste
• texture
• presentation

To what extent is the information:

• complete (thorough and detailed)
• accurate
• clear, using appropriate vocabulary

Assessing and Evaluating Student Performance

Pamphlet or Information Sheet

The teacher and students used a rating scale to evaluate the pamphlets and information sheets.

Food Preparation and Oral Report

Students and the teacher used a rating scale to assess the quality of food preparation, the food products, and the oral reports about the products.

	Rating
Criteria	Self	Teacher	Comments
thorough, detailed, and specific
relevant and accurate
based on credible sources, appropriately cited
presented clearly and logically
Overall Rating

Key:  5­Outstanding
     4­Good
     3­Satisfactory
     2­Partial
     1­Unsatisfactory

	Rating
Criteria	Self	Teacher	Evidence
Food Preparation
safety and sanitation techniques
use of appropriate food preparation techniques and methods
management of time and resources
Quality of Product
taste
texture
presentation (colour, shape, temperature, arrangement)
Oral Report
preparation
ingredients (origin, selection, storage)
nutritional value (protein, iron)

Key:  5­Outstanding
     4­Good
     3­Satisfactory
     2­Partial
     1­Unsatisfactory

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