# 7.9 Putting it All Together

In this optional unit, students use concepts and skills from previous units to solve three groups of problems. In calculating or estimating quantities associated with running a restaurant, e.g., number of calories in one serving of a recipe, expected number of customers served per day, or floor space, they use their knowledge of proportional relationships, interpreting survey findings, and scale drawings. In estimating quantities such as age in hours and minutes or number of times their hearts have beaten, they use measurement conversions and consider accuracy of their estimates. Estimation of area and volume measurements from length measurements introduces considerations of measurement error. In designing a five-kilometer race course for their school, students use their knowledge of measurement and scale drawing. They select appropriate tools and methods for measuring their school campus, build a trundle wheel and use it to make measurements, make a scale drawing of the course on a map or a satellite image of the school grounds, and describe the number of laps, start, and finish of the race.