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> Food and Nutrition I
Course Title: Food and Nutrition I
Grade Level: 10-12
Required: No Elective: Yes
Prerequisites: None
Textbook(s) Used For This Course:
Title: Author(s): Publisher: Edition: Date:
Nutrition & Wellness
Duyff & Hasler Glencoe McGraw-Hill 1st 2000
Description of Course:
This course covers food in relation to a healthy lifestyle as a major topic of
consideration. Management is stressed as it applies to time, energy, money, and
safety in the food and nutrition area. The importance of planning, preparing and
serving nutritionally adequate meals for the family, based on the Food Guide
Pyramid, is emphasized. Food procedures within context of home and work
environment are applied to this class. A $10 lab fee is required. This course is
recommended to 10th and 11th graders, meeting five days a week.
Categorical Objectives:
1. The student will describe the importance of nutrition and wellness. Explain
how food helps meet physical and psychological needs. Identify social influences
on food choices. Describe how food choices are influenced by available resources
and technology. Identify personal influences on food choices and explain how
food customs have evolved through history.
2. The student will interpret how the Dietary Guidelines for Americans
contribute to good health. Students will practice the guidelines for using the
Food Guide Pyramid to plan daily food choices, as well as be able to
discriminate between reliable/non-reliable sources of nutritional information.
3. The student will identify different eating patterns, being able to suggest
practical ways to succeed in changing eating habits for optimal health. Students
will explain how proper food choices can be incorporated into varying
environments.
4. The student will analyze a person’s weight and determine a healthy weight
range. As well, students will exhibit personal guidelines to maintain a healthy
weight and explain the benefits of exercise as it relates to wellness.
5. The student will identify the varying nutritional needs for each stage of the
life cycle. Identify the role of nutrition in relation to wellness. Identify and
describe the effects of eating disorders on health.
6. The students will practice ways to prevent common kitchen accidents and
discuss the causes of food-borne illness, explain how proper food handling can
prevent them. Students will give guidelines for the proper storage of foods to
help minimize food spoilage.
7. The student will list the kinds of information a good recipe provides.
Describe the proper procedures for measuring various types of ingredients.
Identify the kitchen equipment used for preparation tasks. Students demonstrate
the guidelines for cooperatively working in food labs.
8. The student will identify equipment for cooking and describe its use. They
will also describe the changes in food from cooking by conduction, convection,
and radiation and describe the techniques necessary for successful microwaving.
9. The student will identify proper table service forms and explain and
demonstrate the importance of etiquette.
10. The student will identify factors and resources that influence meal
planning.
11. The student will interpret types of information found on a food label and
apply it to food consumption.
12. The student will practice consumer skills in the purchase and choice of
kitchen equipment.
13. The student will list the categories within the Food Guide Pyramid and
identify the nutritional value, and preparation techniques of those foods.
14. The student will describe regional foods of the United States and Canada.
WRITING ACTIVITIES:
1. Study guide questions that correspond with the materials being covered.
2. Food record of personal foods eaten over a three-day period and analysis of
eating habits and patterns.
3. Various papers are written throughout the semester pertaining to class
learnings.
MULTICULTURAL ACTIVITIES:
1. Observe diverse role models in the classroom and in the community.
2. Develop direct and indirect support strategies for minority students.
3. Use textbooks which provide accurate, specific, balanced representation of
minorities.
4. Receive unbiased career information in the fields of agriculture, business,
family and consumer sciences, industrial technology, marketing, and health
occupations.
5. Appreciate the contributions and perspectives of diverse cultures in
agriculture business, family and consumer sciences, industrial technology,
marketing, and health occupations.
6. Participate in a multicultural climate promoted by teacher example,
expectation and support, integrated instructional goals, task assignments and
unbiased language.
7. Interact with counselors and teachers about the goals and content of the
agriculture, business, family and consumer sciences, etc., marketing, industrial
technology, and health, occupations curricula as they pertain to the students’
career goals.
8. Describe the characteristics of a multicultural society and their foods.
9. Give examples of cultural food customs within the United States and world.
