CHAPTER 32 CHAPTER 32 Chapter Overview Introduce the Chapter Dairy In this chapter, students learn that dairy foods are fl avor- ful, versatile, and nutritious. Students examine foods that come from milk, including milk, cheese, cream, butter, yogurt, and frozen dairy des- serts; explore dairy substitutes; and learn how to buy, store, and cook dairy foods. Build Background Ask students to name their favorite dairy product. Ask volunteers to share their answers and explain why they like the fl avor, taste, or tex- ture of the food. Then, ask students: What makes a food qualify as a dairy product? Activate Prior Explore Knowledge the Photo Caption Answer Answers will vary based on the amount of milk products consumed. Discussion Ask students: What is the value of milk Writing Descriptive products in a healthful diet? Activity Paragraph (Answers may include: Milk products, or dairy foods, rochure Text Imagine you are writing the text for a provide many important Bfood store’s brochure. The brochure is from a gour- nutrients that are vital for met food store called Dairy Delights. Write a descriptive the health and maintenance paragraph about one of these items: fruit-flavored ice of our bodies and bone cream, chocolate milk, or extra-sharp cheddar cheese. mass, and help to maintain a Writing Tips Follow these steps to write a descriptive healthy blood pressure.) paragraph: Activate Prior ● Use details and adjectives bring your subject to life. Knowledge ● Think about the five senses as you write. Explore the Photo Milk, ice ● Be specific in your word choices and avoid cream, and cheese all start with Writing Activity generalities. milk. How many milk products do you consume each day? Descriptive 500 Unit 7 Food Preparation Paragraph Descriptive paragraphs should include details and adjectives, CLASSROOM Solutions describe how an item looks, tastes, smells, and/or feels. Print Resources Technology Resources For example, a student may Student Edition Presentation Plus! provides visual write that “extra-sharp ched- Teacher Wraparound Edition teaching aids for every section. dar cheese is a vibrant orange Student Activity Workbook Online Learning Center includes resources hue, is fi rm to the touch, and Student Activity Workbook Teacher and activities for students and teachers. Annotated Edition makes a tangy impression on TeacherWorks Plus is an the tongue.” electronic lesson planner that provides instant access to complete teacher 500 resources in one convenient package. Reading Guide CHAPTER 32 Before You Read Preview Before you read, consider how many of your favorite dishes con- FOCUS tain dairy foods. List the dishes and the type of dairy products they include. Bell Ringer Activity Read to Learn Academic Key Concepts Eating Dairy Standards ● Explain the nutritional value of dairy foods. Have students brainstorm as ● List four different foods that come from milk. many dairy products as they English ● Describe the differences between fresh cheese and ripened Language Arts can. Write the dairy foods on cheese. the board and point out to NCTE 4 Use written language ● Summarize reasons for using dairy substitutes. to communicate effectively. students that a lot of dairy ● Explain how to properly store dairy foods. products are also ready to ● Describe the effects of heat on milk and cream. Mathematics use as ingredients in dishes. NCTM Algebra Use math- Main Idea Ask students: What do all of ematical models to represent these foods have in com- Dairy foods provide many valuable nutrients and come in a and understand quantitative D mon? How can such a variety variety of flavors and forms. They are an important part of a relationships. healthful diet. of foods come from a single Science source? Content Vocabulary NSES B Develop an under- standing of chemical reactions ■ ■ ■ N pasteurized curds curdling and interactions of energy and C ■ raw milk ■ whey ■ tempering matter. L Preteaching ■ nonfat milk solids ■ fresh cheese ■ scalded milk B Vocabulary ■ homogenized ■ ripened cheese ■ foam Social Studies ■ yogurt ■ scorching NCSS VII H Production, Have students arrange the Distribution and Consump- vocabulary terms into groups Academic Vocabulary tion Apply economic con- of related words and explain You will find these words in your reading and on your tests. Use cepts and reasoning when why they put the words the glossary to look up their definitions if necessary. evaluating historical and together. contemporary social develop- ● require ments and issues. Graphic Organizer ● concentrated The graphic organizer is NCTE National Council of Graphic Organizer Teachers of English also on the TeacherWorks CD. Use a graphic organizer like the one below to note types of NCTM National Council of (Types of fresh cheese are fresh cheese and ripened cheese. Teachers of Mathematics cottage cheese, farmer’s NSES National Science cheese, cream cheese, and FRESH CHEESE RIPENED CHEESE Education Standards ricotta. Types of ripened NCSS National Council for the Social Studies cheese are fi rm, semisoft, soft, and blue-veined.) N NCLB connects C L academic correlations B to book content. Graphic Organizer Go to this book’s Online Learning Center at glencoe.com to print out this graphic organizer. Chapter 32 Dairy 501 Reading Guide Before You Read Point out to students that, in addition to D Develop Concepts coming in a variety of fl avors and forms, Main Idea Discuss the main idea. Ask stu- dairy foods provide many valuable nutri- dents: Can you get the same nutrients with ents, including calcium, protein, ribofl avin, less fat and fewer calories by opting for a low- potassium, phosphorous, magnesium, and fat or nonfat dairy product? Why or why not? vitamins A and B12. Fortifi ed milk provides (Answers may include: Low-fat or nonfat dairy vitamin D. products let you maintain a healthful weight without sacrifi cing any of the nutrients.) 501 Looking at Dairy Milk and Milk CHAPTER 32 In the early 1600s, the first dairy cows were Products brought to the American colonies. The colo- According to federal law, all milk must be nists could drink milk fresh from the cow and pasteurized (=pas-ch`-+r$zd)—that is, heat- TEACH churn their own butter. After many years and treated to kill enzymes and any harmful bac- lots of inventiveness, most people now visit teria. Pasteurization improves the keeping Discussion Starter supermarkets to choose from a huge array quality of milk but doesn’t change the flavor Vitamin D-Fortifi ed Do you of creamy, refreshing dairy foods and bever- or nutritional value. UHT (ultra-high tem- consider all milk to be a good ages. Milk, cream, butter, yogurt, frozen dairy perature) milk is pasteurized at much higher source of vitamin D? Why desserts, and cheese are widely available and temperatures than usual. As a result, it becomes or why not? What are some ready to eat. Many dairy products are also a shelf-stable product that can be packaged in other sources of vitamin D? ready to use as ingredients in dishes. (Answers will vary, but stu- aseptic containers. Milk that isn’t pasteurized dents may say that they do not is called raw milk. Some people believe that consider all milk to be a good Nutrients in Dairy raw milk is more nutritious than pasteurized source of vitamin D because milk. Raw milk may contain harmful bacteria. only milk that is fortifi d with Foods Fresh milk contains about 87 percent water vitamin D is a good source. Dairy foods are part of a healthful diet—for and 13 percent solids. Nonfat milk solids are Other sources of vitamin D good reason. Dairy foods are rich in protein, substances that contain most of the protein, R include fortifi ed yogurt, for- vitamin A, riboflavin, vitamin B12, calcium, vitamins, minerals, and lactose (milk sugar) in tifi ed breakfast cereals, egg phosphorus, and magnesium. Fortified milk is milk. Another solid in milk is milk fat (some- yolks, and fatty fi sh.) an excellent source of vitamin D. times called butterfat). The more milk fat a Many dairy foods also contain saturated fat product has, the higher its calorie count. Milk and cholesterol. Some, including cheese, are fat is lighter than other milk fluids and solids, C1 Critical Thinking Draw Conclusions Point out high in sodium. You can manage your nutrition so it separates and rises to the top as cream. To to students that people who by reading labels and making careful choices. prevent the fat from rising to the top, milk is are lactose-intolerant can Health experts recommend three cups of homogenized. Homogenized (h%-=m&-j`-+n$zd) get their calcium from other dairy products each day. One cup equals 1 cup means processed to make the fat break into sources. Ask students to share of milk or yogurt, 1½ ounces of natural cheese, small particles and distribute evenly through- or 2 ounces of processed cheese. People who out the liquid. their thoughts on how and C where lactose-intolerant peo- 1 choose not to eat dairy should get their cal- Milk that meets FDA or state standards is ple can get calcium. (Answers cium from other sources. People who cannot labeled “grade A,” the highest quality. Only will vary but may include: digest lactose, a sugar in milk, should choose grade-A, pasteurized milk can be shipped People who cannot digest lac- lactose-free dairy products. between states for retail sale. tose should choose lactose- Why should free dairy products or other Explain you read labels and make careful choices sources of calcium including about dairy foods? dry beans and lentils; dark green, leafy vegetables; tofu made with calcium sulfate; and calcium-fortifi ed orange juice and soy milk.) R Reading Strategy Know Your Milks Milk Production Ask stu- dents to create a fi ve-question Milk comes in many forms, including fresh, canned, and dried.