DIY Meals and Snacks Lesson 3
In the third lesson of DIY Meals and Snacks, grades 7–9 Foods students explore the factors that influence our food choices using a fun activity and recipe.
*This program is for junior high Foods teachers. If you are a junior high Health teacher, click here.
In the third lesson of DIY Meals and Snacks, grades 7–9 Foods students examine how various factors related to personal needs and available resources influence food choices.
Teaching and learning resources you will need to facilitate Lesson 3:
Teacher Guide & Student Workbook: You can order a Teacher Guide and class sets of Student Workbooks from our Free Resources Page or download them as PDFs on the DIY Meals and Snacks main page.
Slide Deck: Access your slide deck for Lesson 3 below. The slide deck contains the videos, background information, activity instructions, recipes, and discussion questions required to teach this lesson. Suggested speaking notes and additional information for teachers is provided in the notes section of each slide.
Canada’s Food Guide transformation video: This video introduces the lesson and is embedded in the slide deck. If the embedded video does not play, use the link in the notes section.
Recipes: This lesson features two recipes that students can customize by applying the principles of the CFG Plate. One simple and one complex recipe are provided for this lesson in the Student Workbook; choose one or both depending on your class time and students’ cooking skills. Each recipe has a corresponding video embedded in the slide deck. The videos feature a chef demonstrating key steps and techniques. If the embedded videos do not play, use the link in the notes section.