How do you teach students to make healthy food choices? Learn some simple hands-on activities that teach students how to understand the Nutrition Facts label to help them to make better choices when eating at home and when dining out. Content is based on the free FDA curriculum: Science and Our Food Supply: Using the Nutrition Facts Label to Make Healthy Food Choices Teachers will leave with the tools to help them teach nutrition activities, as well as learn about the newest FDA curriculum, Science and Our Food Supply: Examining Dietary Supplements. Learn how dietary supplements are defined and regulated so you can arm students with the knowledge to avoid dangers and make wise choices. Participants will engage in activities about the physiological effects of caffeine on the body. We will also look at resources to teach students about supplements banned by athletic organizations. Presenters will share with participants exciting opportunities for free professional development.

TAKEAWAYS:
Participants will learn about fun hands-on labs and activities to engage students in the science of nutrition and dietary supplements, how to use free FDA resources to teach about healthy food choices, and how to engage students in activities about the psychological effects of caffeine on the body.

SPEAKERS:
Susan Hartley (Hinkley High School: Aurora, CO)

Presenters will share the FREE FDA curriculum, Science and Our Food Supply: Investigating Food Safety from Farm to Table. Participants will learn about labs that are easy to conduct in the classroom, to teach students the SCIENCE behind why we wash our hands, avoid cross contamination, cook foods to the appropriate temperatures and use pasteurization. They will also learn about the most common food borne pathogens by creating their own booklet with stickers of bacteria to match the pathogens involved in foodborne illnesses. Teachers will look at the FDA’s curriculum: Exploring Food Agriculture and Biotechnology. Participants will engage in an activity regarding how new cultivars of produce are developed. They will gain the knowledge to lead their students through activities involving genetic engineering practices that affect our food supply. Presenters will also share with participants exciting free professional development opportunities.

TAKEAWAYS:
You will learn how to access the FDA’s FREE curriculum; ways to incorporate Food Safety and Biotechnology into your everyday curriculum, and about FREE. There will be asynchronous professional development opportunities.

SPEAKERS:
Susan Hartley (Hinkley High School: Aurora, CO)