In this lesson, students learn about the three main parenting styles:  authoritarian, authoritative (democratic) and permissive.  The first part of the lesson involves the teacher explaining the three types using a slide presentation.  The second part of the lesson is a YouTube video with clips of various shows.  The students will watch and guess what parenting style is portrayed in the clip.  Next the students will work in small groups to decide how parents would react differently in situations based on their parenting style.

This is the first lesson in the PIESM Development Concepts, Physical Development. In this lesson, there is vocabulary, notes, and two activity stations that require observations. At the end, there is a reflective peice that requires use of student observation and analysis using developmental concepts learned. 

This lesson teaches students specific skills to practice & establish positive interactions and positive guidance techniques when working with children.

Created by Mallory Gregory, Waverly High School

A foundational single-day lesson plan (vocabulary and sequence of process) of an advanced foods and dietetics course. This lesson contains vocabulary and materials covering the topic of post-performance nutrition. This lesson contains a presentation, anticipatory bell ringer log and meal planning worksheet. Essential Questions: What nutrients can assist in athletic performance?How can I nutritionally recover from athletic performance?What is nutrient timing?Learning Objective(s): TSWAT define performance TSWBAT define nutrient timing TSWBAT define electrolyteTSWBAT compare and contrast nutritition needed after performance TSWBAT identify dietary reccomendations after performance TSWBAT understand how nutrition can assist in athletic performanceKey Terms:Nutrient Timing PerformanceElectrolyte Shelf Stable Material Type:Lesson Plan LectureHomework/Assignment Image Credit: OER Title Image provided by Vitalii Pavlyshynets | UnsplashLesson Length:45 Minutes 

A foundational single-day lesson plan (vocabulary and sequence of process) of an advanced foods and dietetics course. This lesson contains vocabulary and materials covering the topic of pre-performance nutrition. This lesson contains a presentation, anticipatory bell ringer log and meal planning worksheet. 

Students research prenatal development milestones of each month of pregnancy and create a standing tower with group members.

Students will be introduced to (or quickly review) the principles of design in this one-day lesson. Students will begin with a review of the elements of design.. Next, the students will use a notes sheet to follow along with a slide deck to learn about this topic. While taking notes, students will doodle, write, reflect, and discuss the principles of design as prompted by the slides. Discussion questions are included in the Notes section on each slide. Students will combine their new knowledge of the principles of design with their previous knowledge of the elements of design as they create greeting cards. At the end of the class period, the students will watch a music video and discuss how the principles and elements of design are incorporated into the video. If there is extra time, additional discussion questions are included at the end of the slide deck. 

High School students will learn more about protein in the body and why it is essential. They will also analyze complete vs. incomplete proteins and making healthy protein choices.

Understand the relationship between amusements and recreation and travel and tourism.  Also, analyze their significance in the industry.

 This Remote Learning Plan was created by Kathy Brzon in collaboration with Craig Hicks and Andrew Easton as part of the 2020 ESU-NDE Remote Learning Plan Project. Educators worked with coaches to create Remote Learning Plans as a result of the COVID-19 pandemic.The attached Remote Learning Plan is designed for students in grades 7-9 in the area of Career Readiness. Students will learn about good and bad attitudes.  They will check in on their own attitude and then complete an assignment on how individual attitudes affect everyone in your work area.  

This Remote Learning Plan was created by Darla Windholz in collaboration with Craig Hicks as part of the 2020 ESU-NDE Remote Learning Plan Project. Educators worked with coaches to create Remote Learning Plans as a result of the COVID-19 pandemic.The attached Remote Learning Plan is designed for 6th-12th Grade  FCS students. Students will learn about common cooking terminology and its meaning used in today’s cooking. This Remote Learning Plan addresses the following NDE Standard: HSE.MS.6.8 Identify recipe parts & discuss the importance of each including measuring, abbreviations, conversions, and cooking methods.HSE.HS.3.4 Demonstrate professional food preparation techniques for all menu categories.  It is expected that this Remote Learning Plan will take students 150 minutes to complete.  

This Remote Learning Plan was created by Darla Windholz in collaboration with Craig Hicks as part of the 2020 ESU-NDE Remote Learning Plan Project. Educators worked with coaches to create Remote Learning Plans as a result of the COVID-19 pandemic.The attached Remote Learning Plan is designed for 6th-12th Grade  FCS students. Students will  students will be able to identify kitchen equipment and utensils used in the kitchen and know their purpose.This Remote Learning Plan addresses the following NDE Standard:  HSE.MS.6.3 Identify cooking tool, utensil, and small appliance use and safely demonstrate their functions. HSE.HS.3.4.a Review and apply culinary terms and abbreviations, equivalents, recipe yields, and proper measuring techniques with correct equipment (mise en place, equivalents). It is expected that this Remote Learning Plan will take students 150 minutes to complete. 

This Remote Learning Plan was created by Darla Windholz in collaboration with Craig Hicks as part of the 2020 ESU-NDE Remote Learning Plan Project. Educators worked with coaches to create Remote Learning Plans as a result of the COVID-19 pandemic.The attached Remote Learning Plan is designed for 6th-12th Grade  FCS students. Students will learn about common cooking terminology and its meaning used in today’s cooking. This Remote Learning Plan addresses the following NDE Standard: HSE.MS.6.8 Identify recipe parts & discuss the importance of each including measuring, abbreviations, conversions, and cooking methods.HSE.HS.3.4 Demonstrate professional food preparation techniques for all menu categories.  It is expected that this Remote Learning Plan will take students 150 minutes to complete.  

This Remote Learning Plan was created by Kathy Brzon in collaboration with Craig Hicks as part of the 2020 ESU-NDE Remote Learning Plan Project. Educators worked with coaches to create Remote Learning Plans as a result of the COVID-19 pandemic.The attached Remote Learning Plan is designed for students in grades 7-9 in the area of Career Readiness. Students will look at what's important to them and how a career can affect your lifestyle using Education Quest’s Reality Check.    

This Remote Learning Plan was created by Kathy Brzon in collaboration with Craig Hicks and Andrew Easton as part of the 2020 ESU-NDE Remote Learning Plan Project. Educators worked with coaches to create Remote Learning Plans as a result of the COVID-19 pandemic.The attached Remote Learning Plan is designed for students in grades 7-9 in the area of Career Readiness. Students will explain the decision making process and be able to demonstrate decision making for specific situations.  This Remote Learning Plan addresses the following NDE Standard: Nebraska Career Readiness Standard: Nearly all careers now require interaction with complex systems of technical components, complex dynamics of people, or both. Many decisions are not simple and straightforward; rather, they require the ability to intelligently reason through and make complex decisions.

This Remote Learning Plan was created by Marla Prusa in collaboration with Craig Hicks as part of the 2020 ESU-NDE Remote Learning Plan Project. Educators worked with coaches to create Remote Learning Plans as a result of the COVID-19 pandemic.The attached Remote Learning Plan is designed for Grades 9 - 12 Family and Consumer Science students. Students will demonstrate how to make pastry by either selecting a recipe, baking the product and creating a video of the finished product, making a poster that shows the steps in pastry preparation, or making a video that shows what they learned. This Remote Learning Plan addresses the following NDE Standard:  HSE.HS.3.4  Demonstrate professional food preparation techniques for all menu categories.It is expected that this Remote Learning Plan will take students 120 minutes to complete. 

This Remote Learning Plan was created by Marla Prusa in collaboration with Craig Hicks as part of the 2020 ESU-NDE Remote Learning Plan Project. Educators worked with coaches to create Remote Learning Plans as a result of the COVID-19 pandemic.The attached Remote Learning Plan is designed for Grades 9 - 12 Family and Consumer Science students. Students will create a fact sheet, video, poster or brochure focusing on the physical development of toddlers that can be shared with other students, caregivers or parents.. This Remote Learning Plan addresses the following NDE Standard:  HSE.HS.2.4  Apply strategies that support and develop growth of the physical, emotional, social and cognitive development of a child.It is expected that this Remote Learning Plan will take students 120 minutes to complete.Here is the direct link to the Google Doc:  https://docs.google.com/presentation/d/1bc7TnbKro9X7QwrdvFfsmzwhCHAm8mwTFDoj7YT1d6g/edit?usp=sharing

This Remote Learning Plan was created by Marla Prusa in collaboration with Craig Hicks as part of the 2020 ESU-NDE Remote Learning Plan Project. Educators worked with coaches to create Remote Learning Plans as a result of the COVID-19 pandemic.The attached Remote Learning Plan is designed for Grades 9 - 12 Family and Consumer Science students. Students will create a personal meal plan.   This Remote Learning Plan addresses the following NDE Standard: HSE.HS.3.11  Compare and contrast personal eating habits to current USDA recommendations for a healthy dietIt is expected that this Remote Learning Plan will take students 120 minutes to complete.Here is the direct link to the Google Doc:  https://docs.google.com/presentation/d/1fsv_d_pUA850N8RPYqWxyNOiPsSwMBzdC7fMMrDHRqE/edit?usp=sharing

In this lesson, students will learn how mental health fits in our modern society. We will discuss how mental health and mental illness are related to each other, yet different from each other. Students will also learn about the role mental health plays in our current society, as well as current issues and trends in the field.