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Buford High School CURRICULUM CALENDAR

COURSE: FOOD, NUTRITION & WELLNESS SEMESTER: SPRING 2013 revised 3.15.13 TEACHER(S): KAREN PARDOE

WEEK DAY CONCEPT OBJECTIVES INSTRUCTIONAL STRATEGIES STANDARDS(CCGPS, GPS, AP)

Week 1 Monday, 1/7Professional Learning Day (Student Holiday)

Tuesday, 1/8 UNIT 4BDigestion & Absorption

REVIEW 1st SEMESTER Digestion & Absorption Workbook for accuracy and knowledge

Review – How Nutrients Become You (Chapter 3 – NWFL)Activity A – Food BreakdownActivity B – What Could be WrongActivity C – Digestive DisordersActivity D – Backtrack through Chapter 3 HANDOUT – FOOD VOCABULARY TERMS – Crossword

FCS-FNW-1 b) Define digestion, absorption, and metabolism and relate to nutritional status

Wednesday, 1/9 Digestion & Absorption

REVIEW Digestion & Absorption and build a digestive tract model - LAB - BUILD MODEL

GROUP A – Fried Rice LAB

GROUP B – Build Digestive Tract Model Determining Energy Values


Thursday, 1/10 Digestion & Absorption

Examine and analyze the Digestive System as it relates to processing a high fiber meal

GROUP A – Build Digestive Tract Model Determining Energy Values

GROUP B - Fried Rice LAB


Friday, 1/11

PersonalWellness

PlanPROJECT

Digestion & Absorption

Examine and analyze the Digestive System as it relates to processing a

high fiber meal

WRITE an ESSAY – How Oriental Rice Becomes You Students will describe the process of digestion after consuming fried rice, explaining the body’s complete digestive process of fried rice using the digestive vocabulary terms.


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Week 2 Monday, 1/14 UNIT 5 NUTRITION & CALORIES

Identify ways to maintain personal wellness

Introduction to Maintaining Personal WellnessIdentify and review the unit vocabulary – PPT guideReview Essential QuestionsWhole Grains for Breakfast http://www.youtube.com/watch?v=6Y4OzOaDkHc

FCS- FNW-5 . Students will apply the Dietary Guidelines throughout the lifespan as they relate to modern life.

Tuesday, 1/15 Nutrition & Calories

Examine and analyze the Dietary Guidelines for Americans

Dietary Guidelines PPT —Recommendations from the USDA Whole Grains For Healthy Family Meals-video cliphttp://www.youtube.com/watch?v=phO2gKG6dJA

DIETARY GUIDELINES FOR AMERICANS 2010 PPT SLIDES 13,17,18-29

FCS- FNW-5b) Explain how to build a healthy base following the My Plate, choosing whole grains and a variety of fruits and vegetables daily, and keeping foods safe to eat.

Wednesday, 1/16 Nutrition & Calories

Examine and analyze the Dietary Guidelines for Americans

Dietary Guidelines PPT —Recommendations from the USDA USDA Fresh Fruit & Vegetable Program http://www.youtube.com/watch?v=STwSaDFgMWk DIETARY GUIDELINES FOR AMERICANS 2010 PPT SLIDES 30-59

FCS- FNW-5b)

Thursday, 1/17 Nutrition & Calories

Complete Personal Wellness

PlanPROJECT

INTRODUCTION Personal Wellness Plan - Unit 5 Project

COUNTS 2 TEST GRADES

Distribute the Personal Wellness Plan Unit Project and go over details and EXAMPLES Give out FOOD DIARY & ACTIVITY LOG –HOMEWORK Set Up FOLDER – Personal Wellness Project in FOODS I

FCS- FNW-5 . Students will apply the Dietary Guidelines throughout the lifespan as they relate to modern life

Friday, 1/18 Nutrition & Calories

Personal WellnessPlan

PROJECT

Take Personal MeasurementsAnalyze Data

Lab Activity: Taking anthropometric measures, calculating BMI, and plotting on a growth grid. Demonstrate correct use of the measuring tape, and weight scale; review the formula for Body Mass Index (BMI) calculation and how to calculate the age in years, months, and days. Pair same-gender students and distribute the following:

CDC Boys 2 to 20 Years BMI Growth Grid Worksheet to the male students.

CDC Girls 2 to 20 Years BMI Growth Grid Worksheet to female students.


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http://www.youtube.com/watch?v=STwSaDFgMWk

http://www.youtube.com/watch?v=phO2gKG6dJA

http://www.youtube.com/watch?v=6Y4OzOaDkHc




Week 3 Monday, 1/21 MLK HOLIDAY


PWPCalculating BMI and Waist-to-hip-ratio

Analyze Data

SECTION 2

PROJECT DETAILS AND guide

Complete Math Activity: Calculating BMI and Waist-to-Hip Ratio Worksheet IDEAL Body Weight

Summary: Discuss the importance of growth grids in relation to the Dietary Guidelines—values of the factors included in formulas affect what is needed to achieve and/or maintain improved overall health.



PWPTo understand and

analyze the importance of physical activity to

overall wellness

SECTION 7

Food Diary data and calculations

Activity Log guidelines and data collection

DIVIDERS – Set up Project FolderIndividual Work – Analyze data and complete Sections

FCS- FNW-5 . a) Discuss how maintaining a healthy weight and being physically active will promote fitness.


PWPPROJECT

Personal Diet History

SECTION 1 or 3

Diet Prescriptions – % of CHO-PRO-FAT in Total Calories Complete calculations

Explain INTRODUCTORY ESSAY



PWPPROJECT

SECTION 1

SECTION1: INTRODUCTORY ESSAY Proofread/spell check/peer proofing/corrections


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Week 4 Monday, 1/28 Nutrition & Calories

PWPPROJECT

SECTION 4& 7

INTRODUCTORY ESSAY Proofread/spell check/peer proofing/corrections FOOD DIARY & ACTIVITY LOGS, complete SECTION 3 & 4:

TYPE COVER PAGE and SECTION 7 notes and find PICTURES

FCS- FNW-5 a) FCS- FNW-4 b) Explain why an active lifestyle plays an important role in My Plate


PWPPROJECT

SECTION 4& 7

Individual Work - Same as ABOVE Teacher Assessment

INTRODUCTORY ESSAY - PRINT

FCS- FNW-5 a) Discuss how maintaining a healthy weight and being physically active will promote fitness.


PWPPROJECT

SECTION 5

SECTION 5: Personal Diet Recommendations Go to www.choosemyplate.gov and set up accountSet up Food Tracker account and KEY IN personal data to create your Personal Diet Recommendations observations.

My Personal Diet Recommendations - Caloric Intake “Empty Calories allowed” in YOUR PLAN MY PLATE.GOV recommendations for each category Personal observations from each category of improvement



PWPPROJECTSECTION 5




BENCHMARK REVIEW SHEET &

PWPPROJECT

Complete BENCHMARK REVIEW SHEET



4

http://www.choosemyplate.gov/



Week 5Benchmark Week #1

Monday, 2/4 CTAE BENCHMARK # 1 FOODS 1 - BENCHMARK # 1


Identify an appropriate Calorie Based Meal Plan for your Personal Dietary needs.

SECTION 6

Complete SECTION 6: Calorie Based Meal Plan EXAMPLE (divider)

My Calorie Based Meal ( copy and paste from INTERNET an actual suggested MENU that meets your caloric needs) LIST WEBSITE URL (no pictures needed)

FCS-FNW-4. Students will utilize the My Plate to demonstrate serving sizes and recommended daily intake of different food groups.


Identify an appropriate Calorie Based Meal Plan for your Personal Dietary needs.

SECTION 6

Complete SECTION 6: Calorie Based Meal Plan EXAMPLE (divider)

My Calorie Based Meal ( copy and paste from INTERNET an actual suggested MENU that meets your caloric needs)

FCS- FNW-4 . c) Visit the My Plate website and calculate the recommended servings for age and activity level.


Analyze Personal Wellness Plan Components

SECTION 1-7, 9

Complete SECTION 7: Video Clips from CDC – Activity Levels for Teens

Complete Activity Level Assessments

FCS- FNW-5.FCS- FNW-4 b) Explain why an active lifestyle plays an important role in My Pyramid



SECTION 1-7, 9

Complete SECTION 8: COMPOSE - FINAL SUMMARY ESSAY

FCS- FNW-5.FCS- FNW-4

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Week 6 Monday, 2/11 Nutrition & Calories


SECTIONS 1-9

Create DIVIDERS – and compile BOOK

REVISE and CHECK - FINAL SUMMARY ESSAYNOVEL – early completers


Tuesday, 2/12

DUE TODAY – PWP

February 12, 2013

Nutrition & Calories

Personal WellnessPlan

PROJECTDUE TODAY

Complete SECTION 9: Create RESOURCE PAGE

Check for ANY INCOMPLETE SECTIONS and COMPLETEPersonal WellnessPlan

PROJECTDUE TODAY (FOR LABS) - February 12, 2013

LABS – EARLY COMPLETERS



Wellness Celebration LABS

Valentine’s Day LABS - Wellness Labs EARLY COMPLETERS Personal Wellness PlanPROJECT

DUE February 15, 2013 – NO LABS




Valentine’s Day LABS - Wellness Labs Personal Wellness PlanPROJECT





Valentine’s Day LABS - Wellness Labs Personal Wellness PlanPROJECT



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Week 7Performance Essay

Monday, 2/18 WINTER HOLIDAYTuesday, 2/19 WINTER HOLIDAYWednesday, 2/20 WINTER HOLIDAYThursday, 2/21

PERSONAL DAY-SUB

UNIT 6 Diet And Nutrition

Develop plan of a healthy diet using correct portion size

Healthy Weight Management – Chapter 13 NWfor LIFE READ Chapter 13 and complete Activity F – Recalling the FACTS in WKBK ( handouts)

FCS-FNW-1. Students will discuss basic nutrient requirements and their use in dietary planning

Friday, 2/22 UNIT 6 Diet And Nutrition

Develop plan of a healthy diet using correct portion size

Healthy Weight Management – Chapter 13 NWfor LIFE READ Chapter 13 and complete Activity F – Recalling the FACTS in WKBK ( handouts


Monday, 2/25 Diet And Nutrition Gain working knowledge of nutrient deficiencies, symptoms and preventions

Yellow Squash Muffin LAB Foods High in NutrientsPORTION CONTROL PPT -

FCS-FNW-2.c) Identify nutritionally vulnerable groups:

Tuesday, 2/26 Diet And Nutrition Gain working knowledge of nutrient deficiencies, symptoms and preventions

BMK #2 – Study Guide Chapter 8 - REVIEW Dietary Tools –2010 Dietary Guidelines 2000 Calorie Meal MyPlate.govExchange Lists for Meal PlanningReading a Food Label

FCS-FNW-2.c) Identify nutritionally vulnerable groups: women, growing children, and cultural groups

Wednesday, 2/27 CTAE Performance Essay

Thursday, 2/28 Diet And Nutrition Gain working knowledge of nutrient deficiencies, symptoms and preventions

Yellow Squash Muffin LAB Foods High in NutrientsPORTION CONTROL PPT -

FCS-FNW-2.c) Identify nutritionally vulnerable groups:

Friday, 3/1 Diet And Nutrition Gain working knowledge of nutrient deficiencies, symptoms and preventions

BMK #2 – Study Guide Chapter 8 - REVIEW Dietary Tools –2010 Dietary Guidelines 2000 Calorie Meal MyPlate.govExchange Lists for Meal PlanningReading a Food Label


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Week 8 Monday, 3/4 Diet And Nutrition Develop plan of a healthy diet using correct portion size

PREP – Zucchini Bread LAB – Seniors LAB WORKSHEETS – Recipe PREP


Tuesday, 3/5 Diet And Nutrition Gain working knowledge of nutrient deficiencies, symptoms and preventions

Diet & Nutrition PowerPointLAB WORKSHEETS – Recipe PREP

Portion Sizes Discussion/Activity


Wednesday, 3/6 Diet And Nutrition Gain working knowledge of nutrient deficiencies, symptoms and preventions

Zucchini Bread LAB

Foods High in Nutrients(review – BMK #2 -- INDEX CARD NOTES)


Thursday, 3/7 Diet And Nutrition Gain working knowledge of nutrient deficiencies, symptoms and preventions

Zucchini Bread LAB

Foods High in Nutrients(review – BMK #2 -- INDEX CARD NOTES)


Friday, 3/8BMK #2 REVIEW BMK #2 REVIEW BMK #2 REVIEW BMK #2 REVIEW

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Weeks 9/10

Benchmark Week #2

Monday, 3/11 BMK CTAE BENCHMARK #2PRE-TEST – EATING Disorders

FCS-FNW-1-5

Tuesday 3/12 UNIT 7 Dietary Disorders

Describe how the various types of eating disorders affect the human body

Eating Disorders - Chapter 14Activity D – Recall the FACTS pg 103-4 WkBook

Eating Disorders – Video Clip

FCS-FNW-2 a) Examine and discuss the causes and effects of Anorexia Nervosa, Bulimia Nervosa, and Binge-Eating Disorder.

Wednesday, 3/13 Dietary Disorders Describe how the various types of eating disorders affect the human body

Eating Disorders Power Point Notes and discussion Anorexia Nervosa PowerPoint Notes and discussion

FCS-FNW-2 a) Examine and discuss the causes and effects of Eating Disorder.

Thursday, 3/14 Professional Learning (Student Holidays)Friday, 3/15Monday, 3/18 Dietary Disorders Examine/analyze

reasons and dangers of PICA

Bulimia Nervosa Power Point Notes and discussion - Binge Eating Disorder Power Point VIDEO – CLIP INDVL - Activity A – Read the Warning Signs pg 99 WkBookGROUP - Activity B – Help for Eating Disorders

FCS-FNW-2 b) Identify health risks associated with Pica

Tuesday, 3/19 Dietary Disorders Examine/analyze reasons and dangers of PICA

Pica And Related Disorders Power Point Notes and discussion

FCS-FNW-2 b) Identify health risks associated with Pica

Wednesday, 3/20 Dietary Disorders REVIEW for TEST Dietary Disorders – REVIEW for TEST ( TEST FRIDAY – no Class Thursday)

FCS-FNW-2 a) Examine and discuss the causes and effects of Eating Disorder

Thursday, 3/21 TEST FRIDAY – 5,6,7 Dietary Disorders PLAY FIT FOOD HOROSCOPE – Web MD http://fit.webmd.com/teen/food/eval/your-fit-food-horoscope

Friday, 3/22

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http://fit.webmd.com/teen/food/eval/your-fit-food-horoscope



SENIORS – “CULINARY SKILLS - THESIS PROJECTS”

Monday, 3/18RECIPE SKILLS

FOR CTE ADVISORY COUNCIL LUNCHEON

PREPARE THE “GIVEN” DESSERT RECIPE. During “DOWNTIME” PREPARE 2 BROWNIE MIXES. ONE OF 1 BROWNIE PAN IS FOR YOUR GROUP, ALL THE OTHER IS FOR THE LUNCHEON.

RECIPE MUST BE PREPARED TIMELY, CORRECTLY, WITH EXCELLENT RESULTS and PRESENTATION MUST BE EXCEPTIONAL.

FCS- FNW-5.Students will apply the Dietary Guidelines throughout the lifespan as they relate to modern life

Tuesday, 3/19PREPARATION

SKILLS


LABS CLEANED BEFORE and AFTER properly

STORAGE MUST BE HANDLED PROPERLY

These will be presented to the Advisory Council at their Luncheon

FCS- FNW-5.Students will apply the Dietary Guidelines throughout the lifespan as they relate to modern life

Wednesday, 3/20COOKING SKILLS-PRESENTATION

SKILLS


Finish LABS FCS- FNW-5.Students will apply the Dietary Guidelines throughout the lifespan as they relate to modern life

Thursday, 3/21 FRIDAY – 5,6,7 CLEAN and ORGANIZE your LAB ---

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Week 11 Monday, 3/25 UNIT 8Food ChoicesFood Choices

Describe how the world around them affects their food choices

Food Choices: The World Around YouFood Choices PowerPointRegional, Traditional or Cultural Sensory Attributes

FCS-FNW-3a. Discuss socio-cultural impacts and analyze the influences of demographic factors: age, gender, education level, family composition, income, and exposure to new foods

Tuesday, 3/26 Food Choices Describe how the world around them affects their food choices

Food Choices: The World Around You

Sensory Attributes

FCS-FNW-3a. Discuss socio-cultural impacts and analyze the influences of demographic factors: age, gender, education level, family composition, income, and exposure to new foods

Wednesday, 3/27 Food Choices Effects of how advertising can affect food choices Give examples how advertising can affect food choices.

Food Advertising – Effects of Food Choices

What’s the commercial/ad selling?Investigation and Research – Video Clips http://img.webmd.com/dtmcms/live/webmd/consumer_assets/site_images/media/pdf/fit/teen_food_label.pdfFood Advertising – Effects of Food Choices

What’s the commercial/ad selling?Investigation and Research – Video Clips

FCS-FNW-3b)Describe the influence of marketing techniques (such as packaging, advertising techniques, and physical environment) on food choices.

Thursday, 3/28 Food Choices - Food Choices LAB

½ and ½


Food Choices LAB – Identifying Food ChoicesBreakfast MEAL – PREP

FCS-FNW-3Students will identify the factors that affect food choices and dietary quality.

Friday, 3/29 Food Choices - Food Choices LAB

½ and ½


Food Choices LAB – Identifying Food ChoicesBreakfast MEAL – PREP


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http://img.webmd.com/dtmcms/live/webmd/consumer_assets/site_images/media/pdf/fit/teen_food_label.pdf





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Week 12 Monday, 4/1 Food Choices - Food Choices LAB

½ and ½

Analyze the impact of medical issues on an individual’s food choices

Food Choices LAB – Identifying Food ChoicesBreakfast MEAL Medical Issues that Impact Food Choices – NON LAB Medical Issues and Food Choices Graphic OrganizerMedical Issues – Pamphlet PROJECT


Tuesday, 4/2 Food Choices - Food Choices LAB

½ and ½


Food Choices LAB – Identifying Food ChoicesBreakfast MEAL

Medical Issues that Impact Food Choices – NON LAB Medical Issues and Food Choices Graphic OrganizerMedical Issues – Pamphlet PROJECT


Wednesday, 4/3 Food Choices - Food Choices LAB

½ and ½





Thursday, 4/4 Food Choices - Food Choices LAB

½ and ½





Friday, 4/5LAB MAINTENANANCE ! ! ! ! ! !

SPRING BREAK

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Week 13 Monday, 4/15 UNIT 9Dietary Guidelines

Application of Dietary Guidelines

Dietary Guidelines REVIEW Activities - GAME

Create the Dietary Guidelines Magic Square


Tuesday, 4/16 Dietary Guidelines Application of Dietary Guidelines

Introduce - MENU PLANNER SCENARIOS to produce a 1 week menu for your client

FCS- FNW-5 c) Explain how to build a healthy base following the My Plate, choosing whole grains and a variety of fruits and vegetables daily, and keeping foods safe to eat.

Wednesday, 4/17 Dietary Guidelines Application of Dietary Guidelines

Introduce - MENU PLANNER SCENARIOS to produce a 1 week menu for your client

FCS- FNW-5 c) Explain how to build a healthy base following the My Plate

Thursday, 4/18 Unit 10 Nutrition Facts

Discuss the components of a Nutrition Facts panel

Identify nutrient claims and discuss related descriptive terms

Using FOOD MODELS Discuss the components of a Nutrition Facts panel: product specific information (serving size, servings per container, calories and calories from fat, nutrient amounts and percentages of the Daily Values) versus Daily Values.

FOOD LABELS http://fit.webmd.com/teen/food/videos/food-videos?vid=vd-1883-teen-1004

FCS-FNW-6 Students will demonstrate reading labels-- the importance of the Nutrition Facts panel and identify number of servings per container.

Friday, 4/19 Nutrition Facts Assess Food Label requirements

Using FOOD MODELS Discuss the components of a Nutrition Facts panel: product specific information (serving size, servings per container, calories and calories from fat, nutrient amounts and percentages of the Daily Values) versus Daily Values

FCS-FNW-6 -c) Compare and contrast the legal requirements for labeling packaged foods, functional foods, and dietary supplements where mandatory and optional food labeling is required.

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http://fit.webmd.com/teen/food/videos/food-videos?vid=vd-1883-teen-1004

http://fit.webmd.com/teen/food/videos/food-videos?vid=vd-1883-teen-1004





Monday, 4/29 REVIEW Bmk #3 REVIEW Bmk #3 CTAE BENCHMARK #3 – REVIEW FCS-FNW-1 - FCS-FNW-6

Tuesday, 4/30 REVIEW Bmk #3 CTAE BENCHMARK #3 CTAE BENCHMARK #3 FCS-FNW-1 - FCS-FNW-6

Wednesday, 5/1 Nutrition Facts TEACHING OTHERS: Understanding a Food Label

Using your Food Item - (by hand or computer)Create an Educational Flyer explaining the Nutrition Facts product specific information.

(serving size, servings per container, calories and calories from fat, nutrient amounts and percentages of the Daily Values) versus Daily Values


Thursday, 5/2 Nutrition Facts TEACHING OTHERS: Understanding a Food Label

Using your Food Item - (by hand or computer)Create an Educational Flyer explaining the Nutrition Facts product specific information.

(serving size, servings per container, calories and calories from fat, nutrient amounts and percentages of the Daily Values) versus Daily Values


Friday, 5/3 Nutrition Facts TEST FOOD LABEL Application – TEST FCS-FNW-6 Students will demonstrate through LAB the importance of the Nutrition Facts panel

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Week 15 Monday, 5/6 Nutrition Facts LAB

APPLICATION LAB Nutrition Facts LAB

APPLICATION LAB Nutrition Facts LAB - GAME Activity Who Gets to Eat Today ? ? ? ? ?

FCS-FNW-6 Students will demonstrate through LAB the importance of the Nutrition Facts panel

Tuesday, 5/7 Nutrition Facts LAB




Wednesday, 5/8 Nutrition Facts LAB




Thursday, 5/9 UNIT 11 Nutritional Health Risks

Identifying behaviors affecting increased chances for chronic diseases

PANEL DISCUSSION - Preparation Discuss how the effects of excessive alcohol and tobacco consumption can increase the chances for chronic diseases, including liver disease and lung disease. Explain how tobacco use can curb an appetite and how using it for that purpose can be dangerous to your health. Describe how alcohol and tobacco use can weaken bones, contribute to heart disease, cause cancers, and cause damage to the digestive tract including the accessory organs.

FCS-FNW-7.Students will examine and discuss the health risks of an unhealthy lifestyle, dietary choices, and unbalanced nutritional intake.

Friday, 5/10 Nutritional Health Risks


PANEL DISCUSSION Preparation

Debates and Rebuttals

FCS-FNW-7

AP ExamsMonday, 5/6 – AP Chemistry (AM) and AP Psychology (PM)Wednesday, 5/8 – AP Calculus (AM) Thursday, 5/9 – AP English Literature (AM)Friday, 5/10 – AP English Language (AM), AP Art (AM), and AP Statistics (PM)

Career Pathways TestingTuesday, 5/7Wednesday, 5/8Thursday, 5/9 (PM – Make-Up Exams)

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Week 16 Monday, 5/13 Nutritional Health Risks


PANEL DISCUSSION (Continued) FCS-FNW-7.Students will examine and discuss the health risks of an unhealthy lifestyle, dietary choices, and unbalanced nutritional intake

Tuesday, 5/14 SEMESTER REVIEW

LAB MAINTENANCE LAB MAINTENANCE - EVERYONE ALL GPS

Wednesday, 5/15 SEMESTER REVIEW

LAB MAINTENANCE LAB MAINTENANCE – EXAM REVIEW ALL GPS

Thursday, 5/16 SEMESTER REVIEW

LAB MAINTENANCE LAB MAINTENANCE – EXAM REVIEW ALL GPS

Friday, 5/17EOCTs, Yearbooks, Carnival, Class Night

AP ExamsMonday, 5/13 – AP Biology (AM) and AP Music Theory (AM)Tuesday, 5/14 – AP Government (AM) Wednesday, 5/15 – AP US History (AM)Thursday, 5/16 – AP Macroeconomics (AM) and AP World History (AM)Friday, 5/17 – AP Human Geography (AM)

EOCTsThursday, 5/16 – EconomicsFriday, 5/17 – 9th Lit & Comp, Math 2

(Other EOCTs will be given during Semester Exam periods.)

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Monday, 5/20Senior Exams (Benchmark #4 – 5th, 6th, & 7th)

Tuesday, 5/21Senior Exams (Benchmark #4 – 1st, 2nd, 3rd, & 4th) / Semester Exams (Benchmark #4 – 7th)

Wednesday, 5/22Semester Exams (Benchmark #4 – 1st & 2nd)

Thursday, 5/23Semester Exams (Benchmark #4 – 3rd & 4th)

Friday, 5/24Semester Exams (Benchmark #4 – 5th & 6th)

END 2ND SEMESTER – FY 2012-2013

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