Foods

Course Description

This one semester elective class will provide students with the knowledge and skills to purchase, prepare, and consume nutritious foods in an independent lifestyle. This course will provide a scientific approach to food preparation by using food science experiments that will enable students to explain the role of individual ingredients and why certain processes are used in food preparation. Students will cover units in safety and sanitation, food science, meal planning, budgeting, food customs, food technology, and careers related to nutrition and food service.

Instructional Philosophy and Delivery Plan

Students will be expected to complete all course requirements and demonstrate understanding of the basic concepts of each topic area. Teaching methods will include lecture, laboratory experimentation, food preparation, demonstration, projects, and technological resources. Students will have the opportunity to work individually and as a member of a team to complete assignments. Assignments will incorporate mathematics, language arts, social studies, and science skills and concepts. Student assessment will be based on group work and/or individual completion of daily assignments, projects, food labs, quizzes, tests, and class participation.

Major Course Projects

• Safety and Sanitation Project
• Food Preparation Projects
• Meal Planning Project
• Nutrition Project

Course Goals

6.1 Analyze the factors that influence nutritional practices and wellness across
the life span.

6.1.1 Examine the psychological, cultural, and social influences related to food choices.

6.2 Evaluate the nutritional needs of individual and families in relation to health
and wellness across the life span.

6.2.1 Analyze the effect of nutrients on health, appearance, job performance, and personal/family life.
6.2.2 Examine the relationship of nutrition and wellness to individual and family health, throughout the life span.
6.2.3 Assess the impact of food and diet fads, eating habits, and eating disorders on wellness.
6.2.4 Evaluate sources of food and nutrition information that contributes to wellness.

6.3 Demonstrate planning, selecting, storing, preparing and serving of foods to meet nutritional needs of individuals and families across the life span.

6.3.1 Apply various dietary guidelines in planning to meet nutrition and wellness needs.
6.3.2 Select, store, prepare and serve nutritious and aesthetically pleasing foods that meet the health and wellness needs of family members based on available resources.

6.4 Evaluate factors affecting food safety, from production through consumption.

6.4.1 Determine conditions and practices that promote safe food handling.
6.4.2 Analyze safety and sanitation practices throughout the food chain.
6.4.4 Investigate federal, state, and local inspection and labeling systems that protect the health of individuals and the public.
6.4.5 Review current issues about food safety and sanitation.

6.5 Evaluate the impact of science and technology on food composition and safety, nutrition, and wellness of individuals and families.

6.5.1 Assess current technology to locate food and nutrition information.
6.5.2 Determine how scientific and technical advancements have impacted the nutrient content, availability, and safety of foods.
6.5.4 Determine the impact of technological advances on selection, preparation, and home storage of food.

Outline for Course Content:

Week 1. Safety and Sanitation and Storage (6.4.1, 6.4.2, 6.4.4, 6.4.5)
Week 2. The Food Supply (6.4.2, 6.4.4, 6.5.1, 6.5.2)
Week 3. Shopping for food (6.1.1, 6.2.4)
Week 4. Nutrition (6.2.1, 6.2.2, 6.2.3, 6.2.4)
Week 5. Preparation Techniques and Cooking Methods (6.5.4, 6.3.2)
Week 6. Fruits and Vegetables (6.3.1, 6.3.2, 6.4.1)
Week 7. Dairy (6.3.1, 6.3.2, 6.4.1)
Week 8. Eggs (6.3.1, 6.3.2, 6.4.1)
Week 9. Meat (6.3.1, 6.3.2, 6.4.1)
Week 10. Poultry, Fish, and Shellfish (6.3.1, 6.3.2, 6.4.1)
Week 11. Grains, Legumes, and Nuts (6.3.1, 6.3.2, 6.4.1)
Week 12. Quick Breads and Yeast Breads (6.3.1, 6.3.2, 6.4.1)
Week 13. Cakes, Cookies, and Candies (6.3.1, 6.3.2, 6.4.1)
Week 14. Mealtime Customs/Etiquette (6.2.3)
Week 15. Planning Meals (6.2.2, 6.3.1, 6.3.2)
Week 16. Foods of the World (6.2.2)
Week 17. Careers in Foods (6.3.2)

Course Requirements:
Students will be expected to complete daily lessons, individual projects, group work and group projects.

Classroom Procedures and Conduct:
Class will begin promptly when the bell rings, please be in your seat ready to start with your materials. Respect, courtesy and cooperation help to create a productive and positive learning environment for everyone in the class. Inappropriate or disruptive behavior will NOT be tolerated. Students will not be allowed to disturb any other student’s learning. Class will be dismissed by the instructor, NOT the bell.

Course Objectives:
*Students will be able to complete a self-analysis and discover options available to them in the work of work through testing, research, speakers, both individual and group projects.

*Students will be able to utilize technology to enhance projects and miscellaneous documents.

*Students will be able to explore and gather information that enables them to synthesize, gain competencies, make decisions, set goals and take action.

Methods of Instruction:
The instructor will lecture, demonstrate and facilitate new concepts as well as review previously learned concepts. Assignments and projects will be assigned after the corresponding concept/lesson has been taught.

The instructor and students will use technology to present concepts or prepare information and assignments for class.

Students will use a hands-on approach to learning as well as the implementation of group work in problem solving and discovery.

Grading Procedure:
The grade you earn at the end of the term will reflect your effort throughout the term. Students must turn in ALL assignments. Students must turn in all of their work on time! All late work will be graded accordingly.

The standard grading scale will be used:
A 100-93% ~ Outstanding
B 92-86% ~ Above Average
C 85-78% ~ Average
D 77-69% ~ Below Average
F 68-below ~ Failing

Attendance Policy:
Attendance in required for class: Refer to your Student/Parent Handbook 2007-2008

Students who are absent, whether for illness or otherwise, will make up their work within the number of days absent plus one day. (example: if a student is ill for two days, he/she will have three days to make up the work.)

Foods and Nutrition