Resources
Bibliography for Teachers
Statham, Bill. Eat Safe The Truth about Additives from Aspartame to Xanthan Gum. New York: Running Press, 2009. This resource provides an alphabetical list of additives and explains the function of the additive in food. It also codifies the additive on a rubric represented by smiley faces, gives possible health effects, tells the possible food use and other uses in a tabular form. This is a great resource for the students' Powerpoints as well as for background information if you do not want to choose Hot Cheetos as your profile snack.
"Creative Change Education Solutions." Creative Change Education Solutions. http://www.creativechange.net (accessed July 17, 2012). This is a subscription-based site approved for use in the classroom for members with paid membership. The lesson used here is entitled "The Biography of Three Potatoes."
" Ultimate Factories Frito Lay - YouTube ." YouTube - Broadcast Yourself. . http://www.youtube.com/watch?v=mUoQm93lyaM (accessed July 16, 2012). This is a great episode on the Frito Lay factory in Georgia. At 27 minute in to the program, they show how chips are packaged at their factory. At 31 minutes, there is an animation that explains how Funions get their shape, similar to Cheetos.
Reading List for Students
Johanson, Paula. Fake foods: fried, fast, and processed : the incredibly disgusting story. New York: Rosen Central, 2011. pp. 32-34. This resource has great readings that are at the appropriate level for English Learners who are at least at CELDT level 3.
Menzel, Peter, and Faith Aluisio. What I eat: around the world in 80 diets. Napa, Calif.: Material World Books, 2010. For the worksheets, the four people I am choosing are 1. pp. 62-67: Ruma Akhter, The Factory Seamstress from Bangladesh, 1800 Calories. 2. Pp. 106-109: Atefeh Fotowat, The Miniaturist's Daughter from Iran, 2400 Calories. 3. Pp. 154-157: Jose Angel Galaviz Carrillo, The Rancher from Mexico, 2900 Calories. 4. Pp. 260-263: Oscar Higares, The Bullfighter from Spain, 4200 Calories.
Hanson, Karen. Junior Worldmark encyclopedia of foods and recipes of the world. Detroit, MI: U X L, 2002. These four volumes contain a wealth of information about each country, including an average of ten sample recipes that illustrate the typical food consumed. These volumes will be used for the background reading for each country.
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