St. Martin High School
Standard Course Syllabus
Nutrition and Wellness
Mrs. Pate
Course Textbook: Glencoe: Food for Today
Course Goal: Nutrition and Wellness is a course that develops skills related tp proper nutrition
and the concept of overall wellness. It includes instruction in nutrition, exercise and diet,
healthy food choices, meal preparation, and components for a healthy lifesytle.
Competencies:
Describe the classes and types of nutrients.
Describe the various functions of the six classes of nutrients.
Explain the process of digestion, absorption, and metabolism.
Understand the role of energy in well-being and performance.
Describe the effects of body weight on overall wellness.
Evaluate methods of weight control.
Describe the concept of personal fitness.
Understand the role of exercise in maintaining a life-long program of physical fitness.
Discuss the concepts of body composition in relation to personal fitness.
Plan menus for individuals and groups.
Apply acceptable food purchasing guidelines.
Identify food Preparation tools and equipment and their use.
Demonstrate the proper procedures for measuring ingredients.
Evaluate procedures that preserve nutritional quality and safety during food preparation.
Prepare and critique food products.
Demonstrate proper social etiquette to include multi cultural situations.
Explain the relationship of food choices to physical exercise/performance.
Design a physical activity and exercise program.
Review occupational and leadership opportunities in foods and nutrition.
Units:
Nutritional Needs
Chapter 5
p. 76
Chapter 7
p. 102
Chapter 8
p. 116
Chapter 9
p. 130
Making Healthful Food Choices
Chapter 10
p. 142
Chapter 11
p. 158
Chapter 14
p. 196
Chapter 15
p. 210
Nutrition Through the Life Cycle
Chapter 13
p. 182
Safeguarding the Family’s Health
Chapter 12
p. 172
Kitchen and Dining Areas
Chapter 21
p. 296
Kitchen Utensils
Chapter 22
p. 306
Planning Meals
Chapter 16
p. 220
The Smart Consumer
Chapter 17
p. 234
The Art of Cooking
Chapter 24
p. 342
Chapter 25
p. 354
Chapter 26
p. 366
Chapter 28
p. 390
Parties, Picnics, and Dining Out
Chapter 19
p. 266
Chapter 18
p. 250
Methods of Instruction: Textbook reading, lecture, class discussion, handouts, reports,
presentations, guest speakers, demonstrations, and labs.
Methods of Evaluation: Classwork, quizzes, labs, projects, tests.
Grading Policy: Classwork 20%, quizzes 20%, labs, 20%, projects 10% tests 30%.