Introducing Collards and Sense: A Free Curriculum to Help High School Students Make Smart Choices With Their Food Dollars


As you have probably noticed from my lack of posting here and on social media, my life has been consumed with graduate school. One of the classes I took was Family Budgeting and Debt Management. It is an undergraduate level course so I completed a big project to justify the graduate credit. Continue reading “Introducing Collards and Sense: A Free Curriculum to Help High School Students Make Smart Choices With Their Food Dollars”

Quick Biscuits Recipe

Food and Nutrition students made this quick biscuit recipe in the time that it took their Knife Skills Soup to simmer.

I like it because the students don’t need to know the specifics of biscuit making, like the cutting in method. The biscuits use all shelf stable ingredients so I didn’t have to make an extra grocery trip. (I mix dry milk powder as my students need it.)

I encouraged students to make substitutions.  One group did half whole wheat flour, pumpkin instead of oil, and added some honey and cinnamon. They were awesome! It encouraged their classmates to be a bit more adventurous next time.

Whole Grain Labeling Activity

Whole wheat grain flour being scooped
After our MyPlate project I can see that my students need a little more work on whole grains.  They noticed that Poptarts and Oreos counted towards servings of grains and now think they are healthy snack servings.

I start this lesson with a formative assessment to evaluate what students already know about whole grains.  I show the students a collection of bread and snack packaging.  I hold up each item and ask for either a thumbs up for “healthy” or down “unhealthy.”  Students are basically guessing based on packaging because they cannot read a nutrition label from where they are.

When the labels are sorted I show a YouTube clip describing the importance of fiber. (HealthiNation is a great channel to follow for quick, informative nutrition clips.)
After a short discussion on fiber I show a clip about choosing whole grain bread.

Using information from the videos I ask the students to read information from the various labels and decide if the food is a good source of fiber and if it is a whole grain.

I have a tendency to grab the most healthy-looking package instead of reading a label to be sure that the bread or product is a whole grain. This lesson plan is a good reminder for me!

Tomorrow we are preparing various whole grains from scratch.  We found out today that the main ingredient in Fruit Loops is indeed whole wheat flour… followed by sugar.  Hopefully tomorrow’s lab will create some oatmeal and polenta converts!