Welcome to Lakeview Consumer Education: March 2015

Friday, March 20, 2015

Great Nutrition!

The 6th graders continued their Nutrition Unit this week by discussing daily food choices and the importance of eating breakfast every morning. Students worked with a partner to plan a healthy breakfast menu that included food choices from at least three of the food groups. I was pleased to see how many students eat breakfast every day. Studies have shown that "students that eat breakfast do much better in school than the breakfast-skippers". I still need to encourage a few non-believers.

The 7th grade students continued their investigation of nutrition, as well. The students worked on their Chrome Books to create a "WeVideo" describing one of the essential nutrients needed to keep us healthy. Each student was able to identify a nutrient and provide information about its function in the body. Students also included specific food sources that supply these nutrients. Nice job!

Have a nice weekend!

Mrs. Bretl

Friday, March 13, 2015

Nutrients and Healthy Food Choices

We spent time investigating the Choose My Plate.gov website in order to learn more about making healthy food choices. The sixth grade students were able to plan a healthy day of eating according to the Choose My Plate.gov recommendations. The sixth grade students will program their choices into the "food tracker" on the USDA "Choose My Plate" website on Monday. They will analyze their food intake and determine where they need to make adjustments. I have included a link to this site (http://www.choosemyplate.gov) on my blog.

The seventh graders have been working with their lab partners to review the six categories of nutrients. Each group is in the planning stage of completing a We Video on one main nutrient. The students will be sharing how each nutrient is responsible for helping our bodies work effectively.

Have a nice weekend.

Sincerely,

Mrs. J. Bretl

Friday, March 6, 2015

Manners Do Matter!

The sixth and seventh grade students had a busy week filled with PARCC testing and cold weather.

We discussed good manners and appropriate table etiquette this week in Consumer Education. The students seem to be well versed in this area. They did a nice job brainstorming the good manners that they use everyday. The students were able to identify specific table manners as they worked with their lab partners to complete a crossword puzzle. I am sure that they practice these same good manners at home, too.

The 6th graders made Fun Fruit Kabobs and the 7th graders made Breakfast Banana Splits for their lab this week. The students did a fabulous job measuring, preparing, serving and cleaning up all in one day!

We are beginning our Nutrition Unit next week. The students will be completing a nutrition log in class on Monday.

Have a good weekend.

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Veggie Pizza Recipe

1 can crescent dinner rolls

1/2 package (4 oz.) cream cheese, softened

¼ cup mayonnaise

½ teaspoon dried dill weed

Toppings

¼ cup diced green pepper

¼ cup quartered cucumber slices

1 Roma tomato, seeded, chopped

2 green onions (peeled and diced)

1. Heat oven to 375°F.

2. Unroll can of dough; separate dough into 2 long rectangles. In ungreased cookie sheet, place dough; press in bottom and up sides to form crust.

3. Bake 13 minutes or until golden brown. Cool completely.

4. While crust bakes, mix cream cheese, mayonnaise, and dill in a small mixing bowl until smooth. Cover with saran and refrigerate.

5. Once the crust has cooled, spread cream cheese mixture over crust using a rubber scraper.

6. Wash and cut vegetables.

7. Sprinkle vegetables on top of pizza. Serve immediately.

Fruit Kebabs with Yogurt Dip Recipe

Fast and Fluffy Buttermilk Pancakes

Fast and Fluffy Buttermilk Pancakes

1 cup flour (unsifted)
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups buttermilk
1 egg
3 tablespoons vegetable oil

Yield: 12 - 4” pancakes

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside.
2. In a separate bowl, use a whisk to blend together buttermilk, milk, eggs and vegetable oil.
3. Pour the wet mixture into the dry mixture, using a wooden spoon or whisk to blend. Stir until it's just blended together. Batter will be slightly lumpy.
4. Scoop batter onto the preheated griddle, using approximately 1/4 cup for each pancake. Turn pancakes when batter forms bubbles and they begin to pop, approximately 2 minutes. Cook 1 minute longer.Serve warm.

Hand sewing a button

1. Cut thread 30 to 40 inches long. Hold spool of thread at your nose and pull thread out to the length of your arm.
2. Thread the needle:
Hold the cut thread about 3/4 inch from the end with the fingers of the other hand, and push the thread through the eye of the needle until about 1/2 inch extends beyond the eye.
3. Double the thread so that the two cut edges are even.
4. Wrap, roll and pull thread into a knot.
5. From the wrong side of the fabric, insert the needle and come through to the right side of the fabric. Go up through one hole of the button and down through the other.
6. Slip a toothpick between the thread and the button to form a shank
7. Take 4 to 5 stitches through each set of holes.
8. Remove the toothpick and come up under the button with the needle.
9. Wrap the thread around the base of the button 3 times to secure the shank (spacer) you have created.
10. Bring the needle to the underside of the fabric. Take a small stitch and bring the needle through the loop to secure a knot.