|
Self-Advocacy
|
Identifying allies
|
- I can identify the people who will have an impact on the outcome of my work.
Project-specific:- I can identify key community partners, like nutritionists and brewers, who can provide valuable insights and feedback on my fermented beverage project
- I can explain how collaborating with these experts can enhance my understanding of the fermentation process and improve my product design to better meet health standards and consumer preferences
|
- I can identify the people who will have an impact on the outcome of my work and articulate their goals.
Project-specific:- I can identify key community partners and experts, such as nutritionists and brewers, who influence the success of my fermented beverage project
- I articulate their goals by understanding how their feedback on taste, health benefits, and sustainability can enhance the quality and impact of my product
|
- I clearly communicate to relevant stakeholders about a situation I’m in, and ask for the support I need.
Project-specific:- I can effectively communicate with local nutritionists and community partners about the challenges and successes in developing my fermented beverage, and confidently ask for guidance on refining the flavor and nutritional profile to enhance equilibrium in the fermentation process
|
- I clearly communicate to relevant stakeholders about a situation I’m in, and make a compelling case to receive the support I need.
Project-specific:- I can effectively communicate the scientific and nutritional benefits of my innovative fermented beverage to community partners, making a compelling case for its health advantages and sustainability
- By showcasing my understanding of equilibrium and chemical reactions, I can articulate how adjustments in the fermentation process enhance the product
- This allows me to identify and engage allies who support my vision and contribute to refining my creation through constructive feedback
|
|
Governments
|
Public policy
|
- I can give examples of different instances where governments have established policies that had intended and unintended outcomes.
Project-specific:- I can identify and explain examples of government policies that have influenced the food production industry, describing both the intended health benefits and unintended economic or social impacts
- I can connect these policies to my fermentation project by analyzing how changes in conditions can refine the chemical systems involved in creating my innovative food product
|
- I can describe the intended and unintended outcomes of different past government policies and how they might have been implemented differently to improve outcomes.
Project-specific:- I can explain how past government policies have influenced the production and consumption of fermented foods, identifying both positive and negative outcomes
- I can suggest changes in policy or conditions that could enhance the production of fermented beverages, using scientific principles to support my ideas for achieving more balanced and sustainable results
|
- I evaluate current public policies in terms of intended and unintended outcomes and related consequences.
Project-specific:- I can thoughtfully evaluate the impact of current public policies on the fermentation industry, considering both intended health benefits and unintended consequences such as economic disparities in access to nutritious foods
- I can also refine my innovative fermented beverage design by identifying and implementing changes in fermentation conditions to enhance product yield and quality
|
- I construct compelling arguments regarding the details of how various types of public policies should be developed to achieve optimal outcomes.
Project-specific:- I can create a persuasive argument detailing how specific public policies can be crafted to support the sustainable development and economic equity of innovative fermented food products, using scientific data to recommend changes in production conditions that enhance product yield and nutritional value
|
|
Politics
|
Influencing government
|
- I can describe the differences between types of governmental, social, non-profit, and legal structures and give examples.
Project-specific:- I can explain how different governmental, social, and non-profit structures influence the food industry and use examples to show how policies can affect the production and distribution of fermented beverages
- Additionally, I can describe the impact of chemical system changes on fermentation processes and apply this understanding to refine my beverage design for better taste and nutritional benefits
|
- I can analyze how people use, interact with, and seek to change governmental, social, and legal structures.
Project-specific:- I can identify and explain how different governmental policies and social structures impact the food industry, especially in relation to fermentation and the production of probiotic-rich beverages
- By understanding these influences, I can suggest changes to improve the sustainability and equity of food production processes
|
- I analyze mechanisms within governmental, social, and legal structures to identify where one could apply pressure to create change, and create associated plans and strategies.
Project-specific:- I can craft a strategic plan to influence public policy on sustainable food production by identifying key government mechanisms that could support the wider adoption of fermentation processes
- Through my understanding of chemical equilibrium, I refine my food product design to increase production efficiency and present my plan with scientific evidence to community stakeholders, showcasing how these changes align with social and economic equity goals
|
- I identify and practice exploiting mechanisms within governmental and other social structures where I am able to apply pressure to create change.
Project-specific:- I can effectively identify and utilize mechanisms within governmental and social structures to advocate for policies that support sustainable fermentation practices
- By refining chemical systems to optimize product yield, I demonstrate how scientific innovation can influence public policy and drive community change
|
|
Politics
|
Social equity
|
- I can describe different ways in which groups (such as geographic, age, religion, race/ethnicity, nationality, indigeneity, gender, class, sexuality, disability/ability, migration status), and cultural expectations around them, have been expressed and enforced in different parts of the world and periods of human history.
Project-specific:- I can explain how different cultural and social groups around the world have used fermentation to create unique food products, and I can discuss how these practices are influenced by historical and social factors
- I can analyze data from my own fermentation experiments to determine how changing conditions can affect the balance and yield of the final product, considering both scientific principles and cultural preferences
|
- I can construct an argument regarding how different power structures, groups, and individuals seek to limit others’ freedom and wellbeing based on their groups, and describe how such groups have fought back.
Project-specific:- I can explain how different social groups have historically faced challenges in accessing healthy food options due to power structures and economic barriers
- I can also demonstrate how my fermented beverage design considers these challenges by refining the fermentation process to enhance nutritional benefits, making it more accessible and equitable for diverse communities
|
- I analyze how current social movements seek to impact structures of power (e.g., laws, policies, state governments, NGOs, media, religious institutions) that have influence over current societal and governmental treatment of (and expectations regarding) people in different groups.
Project-specific:- I can explore and present how fermentation processes can be optimized to enhance product yield and quality, while also critically examining how social movements influence food industry practices and policies related to health, sustainability, and equity
|
- I analyze and compare complex and/or idiosyncratic differences between social groups and how forms of privilege and oppression (e.g., racism, colonialism, homophobia, ableism, and patriarchy) are created within them.
Project-specific:- I can analyze and compare the diverse cultural influences on fermented foods, identifying how social equity issues such as access to nutritious options and cultural representation affect consumer preferences
- By refining the fermentation process to enhance flavor and nutritional benefits, I demonstrate an understanding of how scientific adjustments can lead to improved health outcomes and greater market accessibility, ensuring that my product addresses both cultural significance and equitable distribution
|
|
Politics
|
Economic equity
|
- I can describe specific ways in which the quality, nature, and accessibility of various social and economic opportunities and support systems impact individuals from different backgrounds.
Project-specific:- I can identify and explain how the accessibility and impact of fermented foods differ for individuals from various cultural and economic backgrounds, using data from my experiments to support my analysis
- Additionally, I can propose changes to my fermentation process that enhance the nutritional benefits and sustainability of the product, ensuring it is equitable and appealing to diverse communities
|
- I can construct an argument regarding the long-term effects of different types and levels of various social and economic opportunities and support systems on society or culture.
Project-specific:- I can explain how adjusting fermentation conditions can increase the yield of probiotic-rich beverages, and I can discuss how these changes might impact economic equity by making healthier options more accessible to diverse communities
|
- I evaluate local, regional and national social and economic opportunities and support systems (or the lack thereof), and describe the structures, politics, and policies that impact and/or reinforce them.
Project-specific:- I can analyze the local and national economic factors that influence the availability and popularity of fermented foods, and propose changes to the fermentation process that enhance product yield and nutritional benefits, considering both consumer preferences and sustainable practices
|
- I evaluate trends and practices regarding local, regional, and national social and economic opportunities and support systems, and advocate for how they might better meet the needs of the communities they impact.
Project-specific:- I can critically analyze local and regional trends in the food industry, considering both social and economic factors, to design and refine my fermented beverage so that it meets the health and taste preferences of my community
- By collaborating with nutritionists and leveraging community feedback, I ensure my product not only enhances nutritional content but also aligns with sustainable practices and equitable access for all consumers
|
|
Economics
|
Economic behavior
|
- I can describe ways in which the concepts of supply, demand, competition, and rational actors show up in my own and others’ communities and daily lives.
Project-specific:- I can explain how the principles of supply and demand influence the creation of my fermented beverage, considering consumer preferences and health benefits
- I can identify how competition impacts my product's market potential and describe rational decision-making in selecting ingredients to optimize flavor and nutritional content
- Additionally, I can refine my fermentation process by adjusting conditions to enhance product yield and quality, demonstrating an understanding of chemical equilibrium in real-world applications
|
- I can describe the marginal benefits and costs of specific individual economic decisions, and how those benefits and costs may be different in different situations/contexts.
Project-specific:- I can identify the potential benefits and costs of changing fermentation conditions, such as temperature or ingredient ratios, and explain how these changes might affect the flavor profile and nutritional content of my probiotic beverage in different contexts
|
- I analyze the outcomes and effectiveness of policies, structures, and incentives designed to affect the behavior of individuals and markets, and how economic dependence and interdependence influence those outcomes.
Project-specific:- I can thoughtfully assess how different fermentation conditions impact the production and flavor of my probiotic beverage, using scientific data to refine my approach for greater efficiency and consumer appeal, while considering the economic implications of my choices on market behavior and sustainability
|
- I analyze the unintended impacts of a variety of policies, structures, and incentives on the economic behavior of individuals and markets, and clearly communicate the causal links between them.
Project-specific:- I can critically evaluate and articulate how different policies and incentives impact the economic behavior surrounding fermented food production, using scientific data to support my analysis
- I can refine my product designs by adjusting fermentation conditions to optimize yield and quality, and I clearly communicate how these modifications affect market dynamics and consumer preferences
|
|
Economics
|
Economic forces
|
- I can describe the roles of institutions (such as corporations, non-profits, and labor unions) and norms and laws (such as property rights and rule of law) in a market economy.
Project-specific:- I can explain how institutions like corporations and non-profits influence the production and distribution of fermented foods in a market economy, while specifying how changes in fermentation conditions can optimize product yield and quality
|
- I can interpret data to understand the state of employment, unemployment, inflation/deflation, average income and production, and economic growth in the economy.
Project-specific:- I can analyze and interpret data from my fermentation experiments to understand how changing conditions affect the production and quality of my food products, and I can relate these findings to broader economic factors, like consumer demand and production efficiency
|
- I evaluate the relevance and likely outcomes of different monetary and fiscal policies in a variety of economic conditions.
Project-specific:- I can analyze how changing the conditions in my fermentation process impacts the production of probiotic-rich beverages and predict the economic effects of these changes on consumer demand and market trends
|
- I evaluate different approaches and/or solutions to current systemic economic issues in terms of marginal benefits and marginal costs for different groups and society as a whole.
Project-specific:- I can critically evaluate multiple strategies for enhancing the fermentation process to increase product yield while considering the economic impacts on different communities
- By analyzing the marginal benefits and costs, I make informed decisions that balance scientific improvements with social and economic equity
|
|
Economics
|
Resource competition
|
- I can describe moments from throughout human history when groups (e.g., nations, city-states, tribes, etc.) have competed, cooperated, or committed violence to obtain resources.
Project-specific:- I can identify historical examples where nations or groups have competed for resources and apply this understanding to explore how changing conditions in fermentation can optimize the production of probiotic-rich beverages
|
- I can compare and contrast relationships between groups from throughout human history when they have competed, cooperated, or committed violence to obtain resources.
Project-specific:- I can identify the factors that influence resource competition in food production, such as consumer demand and ingredient availability, and explain how adjusting fermentation conditions can optimize the yield of my probiotic beverages
|
- I analyze and describe the motives behind economic globalization, and the relationship between economic globalization and the expanding use of limited resources.
Project-specific:- I can analyze and explain how economic globalization affects the availability and use of resources in the production of fermented beverages
- By refining the fermentation process to optimize flavor and nutritional benefits, I can demonstrate my understanding of how changes in conditions can increase product yield and quality, considering both scientific principles and global economic factors
|
- I evaluate how economic globalization and the expanding use of limited resources contribute to competition, cooperation, and violence within and among groups.
Project-specific:- I can effectively analyze and evaluate how the global demand for resources influences the economic competition and cooperation involved in my fermentation project
- By refining the design and conditions of my chemical system, I can create a more sustainable and efficient production process that maximizes product yield
- Through this process, I demonstrate an understanding of how resource competition impacts economic behavior and sustainability in the food industry
|
|
Cultures
|
Cultural difference
|
- I can recognize and/or describe the cultural and linguistic likeness and difference between world cultures.
Project-specific:- I can identify and describe the cultural influences on flavor profiles in fermented foods, recognizing how different world cultures use unique ingredients and techniques to create distinctive tastes
- I can connect this understanding to the chemical processes of fermentation, explaining how adjusting conditions can enhance flavor and nutritional benefits
|
- I can distinguish and connect sub units of historical, linguistic, and social likeness and difference between world cultures.
Project-specific:- I can identify and explain the cultural significance of various fermented foods from different world cultures, recognizing historical, linguistic, and social connections
- I can refine my beverage design by adjusting fermentation conditions to enhance flavor profiles while increasing probiotic content, and I can articulate the scientific process behind these adjustments
|
- I analyze and synthesize the nuances and complexities of historical, linguistic, and social interactions and intersections between world cultures to help others understand, appreciate, and relate to other cultures.
Project-specific:- I can analyze and synthesize the cultural significance and historical context of fermentation practices across different cultures, and use this understanding to refine my fermented beverage design by adjusting conditions to enhance flavor profiles and nutritional benefits
|
- I apply my understanding of world cultures to advocate for my community or a community other than my own.
Project-specific:- I can create a fermented beverage that respects cultural diversity by incorporating ingredients and flavors from different world cuisines, and I can explain how adjusting the fermentation process enhances the nutritional value and safety of the product
|
|
Cultures
|
Social groupings
|
- I can define my social groups (e.g., ‘race’/ethnicity, nationality, indigeneity, gender, class, sexuality, geography, age, disability/ability, migration status, religion) in relation to my community, society, and the world.
Project-specific:- I can identify and describe the social groups I belong to, such as my ethnicity and age, and explain how these influence my decisions when developing a new fermented food product
- I understand how adjusting fermentation conditions can enhance the product's nutritional benefits, and I can communicate how my cultural background shapes my approach to flavor innovation and sustainability
|
- I can define, organize, and connect my social groups and others in relation to my community, society, and world.
Project-specific:- I can identify different social groups involved in the production and consumption of fermented foods and explain how their preferences and needs influence my product design
- By understanding these connections, I can refine my fermentation process to enhance product yield and quality, ensuring it meets the diverse expectations of my community and society
|
- I identify and articulate the complex differences between and across varying groups within a community, society, and the world.
Project-specific:- I can effectively identify and articulate the complex differences between social groups in our community and around the world by analyzing how varying cultural preferences influence the design and flavor profiles of my innovative fermented beverage
- I refine my product design by specifying changes in fermentation conditions to enhance flavor and maximize nutritional benefits, demonstrating my understanding of chemical equilibrium
|
- I analyze complex differences and idiosyncrasies between multiple world cultures to better understand how and why they came to be.
Project-specific:- I can effectively analyze and compare the cultural influences on fermentation practices from multiple world cultures, using this understanding to refine my food product designs and optimize the fermentation process for increased health benefits and consumer appeal
|