Students’ age range: 12-14

Topic: Convenience Foods

 

Description: Teacher drew students attention to a bag of potato chips and a potato in its raw state. She lead discussion on the structural differences between both products and introduced the word convenience foods and then had students use discussion points to formúlate their own definition of convenience foods. Teacher drew students attention to the sample convenience food products on display and had students examine them and then attempted to classify/group them acording to similarities. Teacher had students read concept notes to facilitate their understanding of the usefulness of convience foods through the process of ensuring text-to-self, text-to-text, text-to-world and text-to-media. Using the fish bowl strategy teacher place students in two group and have them debated the advantages and disadvantages of convenience foods. instruct students to