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Overview:
In
this lesson students will be introduced to various foodborne
diseases as explained by the Center for Disease Control and
Prevention. Using knowledge of bacteria and growth rate from the
previous lesson, students will be challenged to devise a plan that
will limit the spread of bacteria in food products with the hope of
decreasing the spread of infectious diseases.
 Objective(s):
Students will:
- Acquire an understanding of the different foodborne diseases and how
they are spread
- Research various bacteria and diseases and how they can be prevented
- Develop a mechanism that will limit the spread of foodborne diseases
in a restaurant setting
Time Required:
Three
45 minute class periods
Pre-Requisite Skills:
Students should have successfully completed Lesson One
21st Century Tools:
Computers
with Internet
Instructional Materials:
Computers
with Internet and access to the websites listed in the procedures section
Procedure:
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Introduce students to the science of food engineering and how it is
used to help produce foods that are safe from bacteria and
spoilage. Have students visit the different types of food borne
diseases at the
CDC website.
-
Ask
students to get into groups of four to five students and tell them
they will be working as food engineers to design a mechanism for
ensuring safe food for human consumption. Have student teams
construct a graphic organizer to compare and contrast the different
illnesses and their characteristics, symptoms, method of
transmission, etc…from the CDC website. Students will need to
obtain as much information as possible on each of the illnesses in
order to accumulate the research needed to complete the project.
-
Discuss with students different characteristics of bacteria and how
they affect the human body and immune system. Inform students that
many of the foodborne illnesses mentioned in the news arise from
unsanitary conditions or serving raw and contaminated food in the
restaurant setting.
-
Explain to students that they will be working as Food Engineers to
develop a mechanism or method to not only reduce the spread and
growth of bacteria in the restaurant, but to also develop guidelines
and or a device that will prevent the contamination and spread of
bacterial foodborne diseases.
-
Give
students access to computers with Internet so they can research
information that will help them devise a cost effective means for solving
this problem in the restaurant industry.
Differentiated Instruction:
Students
could be grouped according to ability level. Teacher could also provide
more guidance for students experiencing difficulty in the development of
their final product.
Author's Notes:
Push
students to develop innovative ideas that have not been done before.
Many students will attempt to answer with the obvious (ex. Wash hands
before preparing food). Inform students to go beyond the obvious.
21st Century Assessment:
A rubric
will be used to evaluate the final presentation of each engineering team
in Lesson Three.
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