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Course Title: Food and Nutrition II
Grade Level: 10-12
Required: No Elective: Yes
Prerequisites: Food and Nutrition I
Textbook(s) Used For This Course:
Title: Author(s): Publisher: Edition: Date
Nutrition & Wellness
Duyff & Hasler Glencoe McGraw-Hill 1st 2000
Description of Course:
Foods from around the world, including the business of food preparation/sales
will be addressed in this class. Health and special diets for disease control
will be studied along with careers relating to nutrition and food. Students will
study food and nutrition from around the world, assessing nutritional values of
the foods they eat. Student learning will encompass a variety of food processes
and developments. A lab fee is required. This class meets 5 days per week, with
an instruction time of 44 minutes. It is a requirement that Foods I must be
taken prior to this class with a C+ or better average or permission of
instructor.
Categorical Objectives:
1. The student will describe the influences on food choices and discuss the
impact of food-related technology in the food industry and in the home.
2. The student will describe the role of nutrients in the body as well as name
specific nutrients, give sources, and functions in the body. Nebraska-based
agricultural products are identified as to their nutritional value within the
diet.
3. The student will classify foods eaten by different types of vegetarians and
discuss reasons why people chose to become vegetarians. Students will plan and
cook nutritious vegetarian meals.
4. The student will explain the importance of wellness, in relationship to
nutrition and fitness.
5. The student will identify the characteristics of eating disorders, anorexia
nervosa and bulimia and describe the effects of them on one’s health. List the
resources that can be used to identify and help in the recover of an eating
disorder.
6. The student will explain the importance of conservation and identify ways to
conserve resources within the food industry.
7. The student will change a recipe to meet proper dietary adaptations for
various ages and food restrictions, as well as altitude, climate and quantity.
8. The student will interpret and clarify the global food supply system and be
able to express an appreciation for our food producers.
9. The student will discuss considerations in kitchen design and explain how the
floor plan and other elements of a kitchen can affect safety and convenience.
Students will also give examples of barrier-free kitchen design.
10. The student will list the different course of a meal and plan for the
preparation of soups and salads.
11. The student will carry out a variety of techniques and recipes in baking
quick breads, yeast breads, and cakes, cookies and pies.
12. The student will translate and defend food choices available in regions of
Latin America, Africa and the Middle East, Europe, Asia and the Pacific.
13. The student will demonstrate creativity in cooking. The student will
identify different types of ways to plan for entertaining, and develop menus and
organize food preparation and cleanup. As well, students will identify foods for
outdoor grilling and list the steps of preservation techniques.
14. The student will examine career opportunities related to the foods and
nutrition area.
WRITING ACTIVITIES
1. Students will use proper grammar and mechanics when writing journals,
answering short answer questions on worksheets and exams, and writing term
papers.
2. Several term papers will be written in regards to food and technology.
3. Nine article summary reviews will be required throughout the semester.
4. Following a lab, written evaluations will be required, going through the
process that was used for the lab.
5. Weekly journals will be composed focusing on wellness, personal goals and
personal welfare.
MULTICULTURAL ACTIVITIES
1. Students will observe diverse role models in the food industry.
2. Develop an appreciation for diverse food customs.
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. Students will advocate diversity of foods and customs through the completion
of assignments.
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.
