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Foods and Nutrition  

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Foods and Nutrition 200441

This course is designed to assist students in making critical decisions about food, which contributes to health and well-being. Laboratory instruction is included as an application process. Practical problems addressed relate to attitudes toward food, nutrition facts, special health concerns and diets, management of food resources, preparation skills, food safety, sanitation, and careers in nutrition and food service.

Recommended Grade Level: 10 – 12

Recommended Credit: 1

Students will:

1. Determine how changes in technology have increased food choices.

2. Identify physical, social, cultural and economic influences and trends related to food choices.

3. Explain how digestion turns food into usable nutrients.

4. Propose a balanced meal plan using the Dietary Guidelines for Americans and MyPlate.

5. Examine how personal food choice affects nutrition, personal wellness, and maintaining a healthy weight.

6. Research various eating disorders and identify sources of help.

7. Demonstrate and/or practice basic cooking methods to prepare a variety of foods.

8. Identify and use basic kitchen equipment and tools.

9. Manage a safe, effective, and productive lab while utilizing teamwork.

10. Practice measuring techniques for liquid and dry ingredients.

11. Change yield of recipe.

12. Inspect food labels for nutrition and food additives.

13. Recognize the value of following a shopping plan for food.

14. Calculate the difference in cost and identify variances in nutrition among semi-prepared, fully-prepared convenience meals, fast food or other quick service meals, and home prepared foods.

15. Calculate unit price using comparison shopping methods; compare labels to create a meal plan based on cost and personal nutrition needs.

16. Examine and select convenience foods according to time saved, cost and quality.

17. Identify and practice various types of food presentation techniques.

18. Practice dining etiquette and table set up when eating at a restaurant or in the home.

19. Demonstrate waste disposal and recycling methods.

20. Demonstrate proper safety, sanitation, storage and preparation techniques in handling food from purchase, preparation, cooking, cooling, to reheating.

21. Categorize careers in nutrition and food service according to skill required and type of job.

22. Assess employment opportunities and preparation requirements.

23. Demonstrate employability and social skills relevant to the career cluster.

24. Demonstrate safe, sanitary work habits required by the field.

25. Demonstrate written, verbal and non-verbal communication skills. 2019 – 2020 Program of Studies Page 429 of 1037

26. Demonstrate and practice knowledge of food service safety and sanitation procedures and the factors that contribute to food borne illnesses.

27. Apply time management skills.

28. Demonstrate employability and social skills relevant to the industry.

29. Utilize activities of the Family, Career and Community Leaders of America (FCCLA) student organization as an integral component of course content and leadership development.

30. Apply math, science, and communication skills within technical content

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