Students assess their personal diets and view pictures of families around the world with the food they eat in a week. Through awareness and discussion, they view cultural and regional differences. They assess community and or world needs associated with food and health and plan and carry out a service project to address these needs.

The learner will:

• identify the sources of the foods that they eat.
• explain why food choices are limited by resources, culture, and geography.
• compare and contrast their health habits/food choices with habits of others locally and globally.
• explain how their health choices are related to global issues.
• reflect on personal responsibility for people who do not have sufficient food.
• identify how the four economic sectors (government, business, nonprofit, and household) can address the issue of food insecurity.
• plan a service project to address the issue of food insecurity
• reflect on their service-learning process.
• demonstrate the impact of their action.