Steeleville High School - Food and Nutrition I

Foods and Nutrition I

H340

Prerequisites: 10 th – 12 th grade enrollment/completion of Orientation to Family & Consumer Science
Level: 10 th – 12 th grade
Credits: .5 - vocational

Additional: This course is accepted as a vocational credit for h.s. graduation

This course is accepted as an elective credit for college admission

This course is not eligible for credit by the NCAA

Course Description

This course includes the basic classroom and laboratory experiences needed to develop knowledge and understanding of basic food principles and applied nutrition for people of all ages. The course spends the first quarter covering nutrition, recipes, and equipment. The second quarter includes weekly lab experiences and evaluation of food products and preparation techniques. Students are assigned various duties within the laboratory environment so that everyone is responsible for some aspect of the lab. Duties are rotated to give each student a complete understanding of how different tasks are performed. Students develop interpersonal skills and learn how to solve problems as members of a group.

Possible topics covered from the text Guide to Good Food include:

· Psychological Aspects of Food & Culture

· History of Foods

· Classes of Nutrients

· Nutrition throughout the Lifecycle

· Food Safety, Sanitation, & Food-Borne Illnesses

· Guidelines of My Pyramid

· Fruits and Vegetables

· Cakes, Pies, and Cookies

· Meat and Poultry

· Healthy Snacks

· Measurements, Equivalents & Recipe Conversions

Assessment

This class is taught through lecture, discussions, demonstrations, videos, and readings. Students are given guide-sheets and other related handouts for each unit. This class uses visual presentations to help students understand the written concepts. Hands-on activities, such as the food labs, food science labs, and demonstrations help the student to learn by doing. Written tests are given at the end of each unit.



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Foods and Nutrition I H340 Prerequisites: 10 th – 12 th grade enrollment/completion of Orientation to Family & Consumer Science Level: 10 th – 12 th grade Credits: .5 - vocational Additional: This course is accepted as a vocational credit for h.s. graduation This course is accepted as an elective credit for college admission This course is not eligible for credit by the NCAA Course Description This course includes the basic classroom and laboratory experiences needed to develop knowledge and understanding of basic food principles and applied nutrition for people of all ages. The course spends the first quarter covering nutrition, recipes, and equipment. The second quarter includes weekly lab experiences and evaluation of food products and preparation techniques. Students are assigned various duties within the laboratory environment so that everyone is responsible for some aspect of the lab. Duties are rotated to give each student a complete understanding of how different tasks are performed. Students develop interpersonal skills and learn how to solve problems as members of a group. Possible topics covered from the text Guide to Good Food include: · Psychological Aspects of Food & Culture · History of Foods · Classes of Nutrients · Nutrition throughout the Lifecycle · Food Safety, Sanitation, & Food-Borne Illnesses · Guidelines of My Pyramid · Fruits and Vegetables · Cakes, Pies, and Cookies · Meat and Poultry · Healthy Snacks · Measurements, Equivalents & Recipe Conversions Assessment This class is taught through lecture, discussions, demonstrations, videos, and readings. Students are given guide-sheets and other related handouts for each unit. This class uses visual presentations to help students understand the written concepts. Hands-on activities, such as the food labs, food science labs, and demonstrations help the student to learn by doing. Written tests are given at the end of each unit.