The first file is the hart that I need to have filled out. I need you to open this chart, fill it out as a doc, and send it back as a doc. I have also attached the 4 articles that each chart will be based off of. Also, I will attach additional files, which will assist you in knowing exactly what to look for and how to find it.

Fitness Activity Lesson Plan Encouraging physical fitness in very young children should be a priority for educators because of the health and cognitive benefits associated with it. To do this, teachers need to know how to promote healthy physical development in ways that are appropriate for each child’s age and ability-level. In addition, it is critical for teachers to track progress using checklists, charts, graphs, and other technological forms of data collection.Using the “COE Lesson Plan Template,” create a fitness activity lesson that is developmentally appropriate for a young child (birth to age 3). Choose an age range, birth-8 months, 9-12 months, 13-24 months, or 25-36 months. The time limit for this activity should be based on the age of the child.In your lesson:Specify the early learning standards for the specified age range.Identify the gross motor milestones a child should possess and which milestones the activity will be working toward.Provide an example of a child who may require adaptive equipment and a technological device.Include ways to enhance the lesson with music or technology.Identify how each child’s progress toward meeting the lesson objectives will be monitored.Identify how technology can be used to observe, document, and collect data on student progress.In a 250-500 word reflection, discuss how your lesson addresses young children’s physical and emotional health, including strengths, interests, and needs. Add your reflection to the lesson plan document. While APA style format is not required for the body of this assignment, solid academic writing is expected, and in-text citations and references should be presented using documentation guidelines, which can be found in the APA Style Guide, located in the Student Success Center.

Amore Frozen Foods Macaroni and Cheese Fill Targets Tom Jenkins, manager of qualify services at Amore s frozen foods plan? m Cori- IejkL Ncv. York, thought the summer of 1984 might be the lime to return the fill target for Amorc s Bounce frozen macaroni and cheese pit to 8.22 ounces A more had been filling each aluminum lin to an uncharacteristically high target of 8.44 ounces em since problems with underweight macamni and cheese ap- peared in Ne* York City jn L9^S. The higher target had protected Amore from fines levied against several producer; for Lands ru eight product, but ar the gipcns e of an c.\ira 022 ounces of macaroni and chees e in each pie Cortland Production Facility The production facility in Contend. New York, was originally a cold storage warehouse for locally grown apples and peaches, When these forms of agricul- ture dwindled, a former Cortland StaK University student associated with the Duncan Packing Company of Louisville. Kentucky, suggested that The company purchase and convert the warehouse for use as a frozen foods production and storage facility The Duncan Packing Company had been founded in 1940 and prospered as a supplier of canned goods lo the United States military. With the end of World War 1 1, the company decided to expand into frozen foods and chose the Cortland apple and peach storage facility as pari of that expansion By !954. Duncan Packing Company sales of frozen meai and fruit pies reached Si I million. The company employed 925 people in its facilities in Cort- land * 126,000 square feet > and Webster City. Iowa 1 1 16.000 square feet]. Duncan was acquired a year later, 1955. by the American Baking Company, which changed she name to Duncan Frozen Foods. The Internationa! Communications Corporation acquired American Baking in 1968 and in 1981 sold Duncan io the Amore Corporation i a subsidiary of K. J. Kyburg Industries. Inc. i. At thai nme. Duncans annual sales of SI 87 million represented a significant expansion by the Amore Corporation ^ primarily involved m canned foods i into the higher- margined areas of processed and frozen foods. By 1984, ihe Cortland facility had frown to 500.000 square feet andempioyed 1 250 people It produced 30,000 cases a day of finished products that earned the names Amore. Duncan, and Won Ton Exhibit I lists the products made in the Cortland facility Macaroni and Cheese Product ton The Cortland facility produced 60.000 dozen &- ounce frozen macaroni and cheese pics each month on a line staffed with 25 workers making about S6 an hour. When this line was not making macaroni and cheese. ]i produced any number of other similar products. Raw materials entered the preparation area where the cheese sauce wai made and the macaroni cooked and cooled. The two were then blended in horizontal misers and pumped to the filling line. At the filling line the aluminum trays were placed on a conveyor, mechanically fiDcd with Trie macaroni and cheese, and then placed in cartons The product was then cased (24 pies to the casej. frozen, and placed in storage for distribution The line operated at a speed of 1,000 doien pies every 20 minutes, [i took nine minutes for the mixed macaroni and cheese to end up packaged, cartoned, and cased, and another 40 minutes to freeze the cased product. Exhibit 2 gives [he standard cost breakdown for a dozen 8 -ounce macaroni and cheese pies as estimated by the account deparirnenl Pies sold at a whole- sale pnee of S4 50 per dozen. SI .50 above the S3 00 standard cost per dozen Fill Targets The practice in the food and beverage industry was lo set a tajgei weight of volume to which each container or package was filled Because of the v^riabilit> associated with the physical mechanism? that actually filled each package. Ml targets were always sei above ihe amount stated on the package Indus in praettce was to set targets at one standard deviation above the package amount so about S5 percent of all packages would be in compliance. Exhibit 3 gives a detailed tabic of normal probabilities used to determine the percental^ of underweight packages. The filling device for macarom and cheese at Amore's Cortland plant could till amounts thai were normally distributed around the target value with a sta ndard deviation of 0.22 ounc es Industry practice would then dictate a fi3l target for an 8-ounce macaroni and cheese pie of £ 22 ounce s. During the energy en sis of the late 70s. Amore 'then Duncan Frozen Foods » discovered tha t eosi- conscious supermarkets were turning off their freezer* when they wem home for the evening. The effect on frozen macaroni and cheese to cause a softening of the product and a subsequent weight loss due to dehydra- tion Local government inspectors discovered several examples of underweight macaroni and cheese for which some producers were fined scvtral thousand dollars In particular, inspectors from the Bureau of Weights and Measures of New York City levied fines of up n £15 for ea ch 8 -ounce packag e of frozen macaroni and cheese found to be substantiate underweight L Uespne the indus- try s presentation of evidence thai improper storage of the product led to dehydra- tion thai caused the underweight products the fines were no* rescinded. In response to these problems. Amore quickly raised the target to £.44 our,: .7 - 1078. a full two standard deviations above the package weight. This unusually high target protected Amore from most of the problems brought on by the energ) ensis, In 1084. with energy costs ai normal levels, fines for substantially under- weight frozen macaroni and cheese were virtually nonexistent in the industry. Weight Control System The United States Food and Drug Admi nisi ration (FDAi was the arm of the federal government responsible for monitoring the practices of the food and be^ erage industry One part of the PDAs activities required each food packager to submit a program designed to ensure thai packages contained the stated amount i weights i of rrroduci. For Amore 's macaroni and cheese pies, the FDA had approved a weifht con- trol system that required a sample of five pies be taken every 10 minutes. The hue pies were selected consecutively at the beginning of a 20-minute run b\ a quality control technician. »ho then spent almost the entire 20 minutes weighing and checking vinous attributes of the sample. The technician cost the coin pans close