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Middle School Ag 7: A Days
On-Going Resources
Daily Smart Starts (GSlides).
Virtual Learning Zoom Room (Link).
How It's Made - Playlist (Link).
WI Counties (Link).
Career Ready: Awareness - Exploration - Planning - Preparation
Week One - 9/5-9/8
W: Activity MS - Back to School Expectations (GSlide). Permission Form (GDoc).
F: AgVenture: Sourcing Ag Careers Students consider the scope of agriculture and how it is the source of most of our day-to-day necessities in preparation to explore the five agricultural career pathways.
Week Two - 9/11-9/15
M: State FFA Officer VISIT
W: AgVenture: Sourcing Ag Careers Students consider the scope of agriculture and how it is the source of most of our day-to-day necessities in preparation to explore the five agricultural career pathways.
Week Three - 9/18-9/22 (21 half-day)
M: Find Your Future Career Students discover the variety of agricultural careers available and consider their career paths in terms of economics, interests, and suitability to their personal talents and characteristics. My Ag Me! (Link).
W/F: Charting Agricultural Careers Students will use infographics and charts to explore the careers that produce food, clothing, shelter, and fuel along with a variety of agricultural STEM careers requiring critical thinkers and problem solvers.
Week Four - 9/25-9/29
M/W: Supply and Demand: What If? Students will demonstrate understanding of the importance of the relationship between producers and consumers by explaining how agricultural supply and demand affects commodity prices.
Week Five - 10/2-10/6
M: Serious Cereal Science Students will develop an appreciation for the extensive materials and career fields provided by agriculture, specifically as related to cereal grain production, processing, and consumption. Activities include playing a game in which students become agronomy specialists, mapping the top grain-producing states, and watching videos about careers related to grain production.
W/F: Supermarket Smarts In this activity, students will develop an awareness of the importance of food safety in retail food establishments. They will be challenged to design and manage their own food-safe supermarket department using the 4 Cs of Food Safety. At the end of this activity, each team will present its findings in an innovative presentation.
Week Six - 10/9-10/13
M/W: At Home on the Range Students investigate rangelands by growing their own grass to represent a beef or sheep ranch.
Week Seven - 10/16-10/20 (19 half-day, 20 no school)
M/W: Food Scientist for a Day Students focus on the science involved in the production of our food and explore the high-tech aspects of agricultural production as they learn about careers in food science.
Learning Ready: Academic Skills - Critical Thinking - Problem-Solving - Innovation - Mindset - Technology Skills
Week Eight - 10/23-10/27
M: A Chilling InvestigationStudents will observe the difference in bacterial count between a hamburger that’s left out at room temperature and a hamburger that’s kept refrigerated. The lab reinforces the concept that food must be properly chilled in order for it to remain safe to eat. This lab will be conducted as a teacher demonstration.
W/F: A Closer Look at Fats This lesson describes the role of fats in food and in the body, and how they serve as a source of energy. It provides information on different types of fats that are listed on the Nutrition Facts label – including total fat, saturated fat, and trans fat—and defines trans fat and cholesterol. The lesson also includes dietary guidance for fat consumption.
Week Nine - 10/30-11/3 (National Convention)
M/W: Watersheds, Soil Profiles, and ErosionStudents develop an understanding of what factors impact water quality within watersheds, what soil types/profiles are most susceptible to erosion, and what factors impact water quality within watersheds and how to mitigate erosion on susceptible soils.
Week Ten - 11/6-11/10 (7 end quarter 1, 10 half day)
M: Eggs on the MenuStudents will learn the versatility, function, and nutritional benefit of eggs in a healthy diet, identify the function and role of eggs in a recipe, identify forms of technology used on an egg farm, and understand how eggs are classified by size.
W/F: Flower Power (Grades 6-8)Students observe the anatomical structures of flowers and explain a flower's role in plant growth and reproduction as well as their connection to our food supply.
Week Eleven - 11/13-11/17
M: Grocery Store Problem Solving Students will use basic mathematical skills to solve problems related to the cost of food while integrating geography and nutrition to enhance learning. Activities include analyzing grocery ads, assessing the nutrition and cost of meals, and exploring diets around the world.
W: Growing Our State History Students will discover the connections between agriculture, natural resources, and the history of their state.
Week Twelve - 11/20-11/21
M: The Geography of Thanksgiving Dinner Identify common Thanksgiving foods and their farm source, determine if those foods can be produced locally, and locate the common origins of their Thanksgiving day dinner.
(Fall Break)
Week Thirteen - 11/27-12/1
M/W: Overfishing and Aquaculture (Grades 6-8)Students discover the sources of various fish and seafood, compare wild-caught and farm-raised aquaculture systems, and use a simulation to learn how overfishing can damage the ocean ecosystem.
F: Planet Zorcon (Grades 6-8)Students explore the connection between individual behavior and resource use, learn the difference between renewable and nonrenewable resources, and identify careers related to natural resource management by playing an active, futuristic game in which teams have to collect limited resources from "Planet Zorcon."
Week Fourteen - 12/4-12/8
M/W: Plant Parts and Functions In this lesson students will learn about plant parts and how they function in plant growth and reproduction.
Plant Propagation Students will learn about two types of plant propagation – seed planting (sexual) and stem cuttings (asexual) and recognize the genetic differences in these processes, as well as the advantages and disadvantages of each method.
Life Ready: Self-Awareness - Management - Responsibility - Communication - Collaboration - Global Competence - Leadership
Week Fifteen - 12/11-12/15
M/W/F: Enlightened ConcessionsThrough project-based learning, students conduct surveys with their peers at school about healthy food products they think will be marketable for school concessions. Based on surveys and research, they choose an in-demand product to test in class and then present to a guest panel as a healthy choice.
Chain of Food Students will explore the path food takes along the Farm-to-Table Continuum. They will begin on the farm and investigate food safety issues during processing, transportation, at restaurants and supermarkets, and finally, in their own homes. Teams will identify how food can become contaminated along the continuum and develop and present strategies for preventing contamination at each step.
Week Sixteen - 12/18-12/22
M/W: Enlightened ConcessionsThrough project-based learning, students conduct surveys with their peers at school about healthy food products they think will be marketable for school concessions. Based on surveys and research, they choose an in-demand product to test in class and then present to a guest panel as a healthy choice.
Chain of Food Students will explore the path food takes along the Farm-to-Table Continuum. They will begin on the farm and investigate food safety issues during processing, transportation, at restaurants and supermarkets, and finally, in their own homes. Teams will identify how food can become contaminated along the continuum and develop and present strategies for preventing contamination at each step.
(Winter Break)
Week Seventeen - 1/1-1/5 (1 no school)
W/F: Hunger and Malnutrition Students will learn about the importance of eating a variety of foods in order to get all the nutrients needed to be healthy, explore diets around the world using Peter Menzel's Hungry Planet Family Food Portraits, and discuss the scope of the problems of hunger and malnutrition using the World Food Programme HungerMap Live.
Week Eighteen - 1/8-1/12
M: Learn, Protect, and Promote Water!In this lesson students learn about water sources, water pollution, and water protection. Students participate in an activity where they demonstrate the water cycle and see the potential for our water supply to become contaminated.
W: Land and Soil in the Ecosystem Students use an apple to represent the Earth and discover how our land resources are used. Through critical thinking, students discover why topsoil is a nonrenewable resource, the importance of soil to our food supply, and factors that impact topsoil distribution in different regions.
Week Nineteen - 1/15-1/19
M: A Search for the Source In this lesson students will learn that agriculture provides nearly all of the products we rely on in any given day by participating in a relay where they match an everyday item with its "source."
W: Class Reflection. Reflection (GForms).
F: FINAL TEST
Extra Resources.
SAE. SAE Project (GDoc). SAE Rubric (GDoc).
9 DAYS PROJECT Agritourism: Extreme Farm Makeover Through project-based learning, students will work in groups to design an agritourism experience that will increase profits for a family-owned farm and provide agricultural literacy opportunities for community members.
3 DAYS Crossed Up! Students will discover that some items in their own kitchens may be contaminated by bacteria. They will be challenged to hypothesize about where bacteria might be found in kitchens and which items might have the most and the least bacteria. Students will develop awareness that bacteria can spread from surfaces to hands, and even to food, and will hypothesize how to control the spread of bacteria.
3 DAYS Good Guys or Bad Guys? Students will explore and observe microorganisms at work in decomposition as well as in the production and preservation of food. Activities include creating a "decay buffet" and identifying grocery store foods that contain or are made with the help of microorganisms.
1.5 DAYS Wheat: Ancient and Ageless Students will explore the importance of wheat in the development of culture by learning about the advent of agriculture, discussing wheat cultivation in ancient Egypt, threshing a head of wheat with their hands, and making a corn dolly out of wheat stems.
2 DAYS Climate Change Phenomena: Bananas in Our Breadbasket? Students will explore the carbon cycle and evaluate associated phenomena of climate as they discover the impact climate change could have on the farms that produce our food.
2 DAYS Clothes on the GrowStudents will gain a broad understanding of the types and sources of different fibers, examining their origins and observing their differences. Activities in this lesson include examining clothing and clothing labels and observing how different types of fabrics burn.
2 DAYS Healthy Eating Away From Home This lesson highlights awareness of consuming nutrients and calories away from home, and where to find the calorie and nutrition information for foods available in fast food restaurants. It also highlights how to determine individual calorie needs, as well as the number of calories in a typical fast food meal, and it focuses on dietary goals for saturated fat and sodium.
2 DAYS Let's Vote On It In this lesson, students will hold a mock election to learn the importance of becoming well informed on the pros and cons of voting measures that affect our local economies, our environment, and our quality of life.
Daily Smart Starts (GSlides).
Virtual Learning Zoom Room (Link).
How It's Made - Playlist (Link).
WI Counties (Link).
Career Ready: Awareness - Exploration - Planning - Preparation
Week One - 9/5-9/8
W: Activity MS - Back to School Expectations (GSlide). Permission Form (GDoc).
F: AgVenture: Sourcing Ag Careers Students consider the scope of agriculture and how it is the source of most of our day-to-day necessities in preparation to explore the five agricultural career pathways.
Week Two - 9/11-9/15
M: State FFA Officer VISIT
W: AgVenture: Sourcing Ag Careers Students consider the scope of agriculture and how it is the source of most of our day-to-day necessities in preparation to explore the five agricultural career pathways.
Week Three - 9/18-9/22 (21 half-day)
M: Find Your Future Career Students discover the variety of agricultural careers available and consider their career paths in terms of economics, interests, and suitability to their personal talents and characteristics. My Ag Me! (Link).
W/F: Charting Agricultural Careers Students will use infographics and charts to explore the careers that produce food, clothing, shelter, and fuel along with a variety of agricultural STEM careers requiring critical thinkers and problem solvers.
Week Four - 9/25-9/29
M/W: Supply and Demand: What If? Students will demonstrate understanding of the importance of the relationship between producers and consumers by explaining how agricultural supply and demand affects commodity prices.
Week Five - 10/2-10/6
M: Serious Cereal Science Students will develop an appreciation for the extensive materials and career fields provided by agriculture, specifically as related to cereal grain production, processing, and consumption. Activities include playing a game in which students become agronomy specialists, mapping the top grain-producing states, and watching videos about careers related to grain production.
W/F: Supermarket Smarts In this activity, students will develop an awareness of the importance of food safety in retail food establishments. They will be challenged to design and manage their own food-safe supermarket department using the 4 Cs of Food Safety. At the end of this activity, each team will present its findings in an innovative presentation.
Week Six - 10/9-10/13
M/W: At Home on the Range Students investigate rangelands by growing their own grass to represent a beef or sheep ranch.
Week Seven - 10/16-10/20 (19 half-day, 20 no school)
M/W: Food Scientist for a Day Students focus on the science involved in the production of our food and explore the high-tech aspects of agricultural production as they learn about careers in food science.
Learning Ready: Academic Skills - Critical Thinking - Problem-Solving - Innovation - Mindset - Technology Skills
Week Eight - 10/23-10/27
M: A Chilling InvestigationStudents will observe the difference in bacterial count between a hamburger that’s left out at room temperature and a hamburger that’s kept refrigerated. The lab reinforces the concept that food must be properly chilled in order for it to remain safe to eat. This lab will be conducted as a teacher demonstration.
W/F: A Closer Look at Fats This lesson describes the role of fats in food and in the body, and how they serve as a source of energy. It provides information on different types of fats that are listed on the Nutrition Facts label – including total fat, saturated fat, and trans fat—and defines trans fat and cholesterol. The lesson also includes dietary guidance for fat consumption.
Week Nine - 10/30-11/3 (National Convention)
M/W: Watersheds, Soil Profiles, and ErosionStudents develop an understanding of what factors impact water quality within watersheds, what soil types/profiles are most susceptible to erosion, and what factors impact water quality within watersheds and how to mitigate erosion on susceptible soils.
Week Ten - 11/6-11/10 (7 end quarter 1, 10 half day)
M: Eggs on the MenuStudents will learn the versatility, function, and nutritional benefit of eggs in a healthy diet, identify the function and role of eggs in a recipe, identify forms of technology used on an egg farm, and understand how eggs are classified by size.
W/F: Flower Power (Grades 6-8)Students observe the anatomical structures of flowers and explain a flower's role in plant growth and reproduction as well as their connection to our food supply.
Week Eleven - 11/13-11/17
M: Grocery Store Problem Solving Students will use basic mathematical skills to solve problems related to the cost of food while integrating geography and nutrition to enhance learning. Activities include analyzing grocery ads, assessing the nutrition and cost of meals, and exploring diets around the world.
W: Growing Our State History Students will discover the connections between agriculture, natural resources, and the history of their state.
Week Twelve - 11/20-11/21
M: The Geography of Thanksgiving Dinner Identify common Thanksgiving foods and their farm source, determine if those foods can be produced locally, and locate the common origins of their Thanksgiving day dinner.
(Fall Break)
Week Thirteen - 11/27-12/1
M/W: Overfishing and Aquaculture (Grades 6-8)Students discover the sources of various fish and seafood, compare wild-caught and farm-raised aquaculture systems, and use a simulation to learn how overfishing can damage the ocean ecosystem.
F: Planet Zorcon (Grades 6-8)Students explore the connection between individual behavior and resource use, learn the difference between renewable and nonrenewable resources, and identify careers related to natural resource management by playing an active, futuristic game in which teams have to collect limited resources from "Planet Zorcon."
Week Fourteen - 12/4-12/8
M/W: Plant Parts and Functions In this lesson students will learn about plant parts and how they function in plant growth and reproduction.
Plant Propagation Students will learn about two types of plant propagation – seed planting (sexual) and stem cuttings (asexual) and recognize the genetic differences in these processes, as well as the advantages and disadvantages of each method.
Life Ready: Self-Awareness - Management - Responsibility - Communication - Collaboration - Global Competence - Leadership
Week Fifteen - 12/11-12/15
M/W/F: Enlightened ConcessionsThrough project-based learning, students conduct surveys with their peers at school about healthy food products they think will be marketable for school concessions. Based on surveys and research, they choose an in-demand product to test in class and then present to a guest panel as a healthy choice.
Chain of Food Students will explore the path food takes along the Farm-to-Table Continuum. They will begin on the farm and investigate food safety issues during processing, transportation, at restaurants and supermarkets, and finally, in their own homes. Teams will identify how food can become contaminated along the continuum and develop and present strategies for preventing contamination at each step.
Week Sixteen - 12/18-12/22
M/W: Enlightened ConcessionsThrough project-based learning, students conduct surveys with their peers at school about healthy food products they think will be marketable for school concessions. Based on surveys and research, they choose an in-demand product to test in class and then present to a guest panel as a healthy choice.
Chain of Food Students will explore the path food takes along the Farm-to-Table Continuum. They will begin on the farm and investigate food safety issues during processing, transportation, at restaurants and supermarkets, and finally, in their own homes. Teams will identify how food can become contaminated along the continuum and develop and present strategies for preventing contamination at each step.
(Winter Break)
Week Seventeen - 1/1-1/5 (1 no school)
W/F: Hunger and Malnutrition Students will learn about the importance of eating a variety of foods in order to get all the nutrients needed to be healthy, explore diets around the world using Peter Menzel's Hungry Planet Family Food Portraits, and discuss the scope of the problems of hunger and malnutrition using the World Food Programme HungerMap Live.
Week Eighteen - 1/8-1/12
M: Learn, Protect, and Promote Water!In this lesson students learn about water sources, water pollution, and water protection. Students participate in an activity where they demonstrate the water cycle and see the potential for our water supply to become contaminated.
W: Land and Soil in the Ecosystem Students use an apple to represent the Earth and discover how our land resources are used. Through critical thinking, students discover why topsoil is a nonrenewable resource, the importance of soil to our food supply, and factors that impact topsoil distribution in different regions.
Week Nineteen - 1/15-1/19
M: A Search for the Source In this lesson students will learn that agriculture provides nearly all of the products we rely on in any given day by participating in a relay where they match an everyday item with its "source."
W: Class Reflection. Reflection (GForms).
F: FINAL TEST
Extra Resources.
SAE. SAE Project (GDoc). SAE Rubric (GDoc).
9 DAYS PROJECT Agritourism: Extreme Farm Makeover Through project-based learning, students will work in groups to design an agritourism experience that will increase profits for a family-owned farm and provide agricultural literacy opportunities for community members.
3 DAYS Crossed Up! Students will discover that some items in their own kitchens may be contaminated by bacteria. They will be challenged to hypothesize about where bacteria might be found in kitchens and which items might have the most and the least bacteria. Students will develop awareness that bacteria can spread from surfaces to hands, and even to food, and will hypothesize how to control the spread of bacteria.
3 DAYS Good Guys or Bad Guys? Students will explore and observe microorganisms at work in decomposition as well as in the production and preservation of food. Activities include creating a "decay buffet" and identifying grocery store foods that contain or are made with the help of microorganisms.
1.5 DAYS Wheat: Ancient and Ageless Students will explore the importance of wheat in the development of culture by learning about the advent of agriculture, discussing wheat cultivation in ancient Egypt, threshing a head of wheat with their hands, and making a corn dolly out of wheat stems.
2 DAYS Climate Change Phenomena: Bananas in Our Breadbasket? Students will explore the carbon cycle and evaluate associated phenomena of climate as they discover the impact climate change could have on the farms that produce our food.
2 DAYS Clothes on the GrowStudents will gain a broad understanding of the types and sources of different fibers, examining their origins and observing their differences. Activities in this lesson include examining clothing and clothing labels and observing how different types of fabrics burn.
2 DAYS Healthy Eating Away From Home This lesson highlights awareness of consuming nutrients and calories away from home, and where to find the calorie and nutrition information for foods available in fast food restaurants. It also highlights how to determine individual calorie needs, as well as the number of calories in a typical fast food meal, and it focuses on dietary goals for saturated fat and sodium.
2 DAYS Let's Vote On It In this lesson, students will hold a mock election to learn the importance of becoming well informed on the pros and cons of voting measures that affect our local economies, our environment, and our quality of life.