Crecia C. Swaim
1. This technique was compellingly demonstrated by Japanese teacher Jessica Haxhi, who led a two-week long institute this July 2007 titled
World Languages K-8: Methods, Materials & Curriculum Development
. The textbook used during the institute was the priceless third edition of
Languages and Cultures: Making the Match,
by Helena Curtain and Carol Ann Dahlberg. If you have read a previous edition of this book, as I had, please consider reading this newest edition. It reinvigorated my philosophy of language instruction, and has been extremely well-revised.
2. All the information on nutritional data and components of a healthy diet has been assimilated and written in French by the author of this unit from the following sources: Programme Nationale Nutrition Santé (
La santé vient en mangeant: Le guide alimentaire pour tous);
Santé Canada/Health Canada (
Bien manger avec le Guide alimentaire canadien);
Van Cleave, Janice; Royston, Angela; Cap Sciences (
¿ table! L'alimentation en questions: Un dossier pédagogique).
Several other sources were consulted, and are noted in the
Resources
section of this unit. Suggestions and corrections for the written French language in this section was graciously offered by French teacher Vlasta Grech.
3. http://www.e-sante.fr/fr/forums_sante/calories-20071-79-1.htm
4. Some of this information also comes from the following website: http://fderad.club.fr/lipides.htm.
5. http://www.gourmetsleuth.com/gram_calc.htm
6. Les g
rasses
is a conventionally-used shortened form of
les matières grasses
.