PUBLISHER:
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COURSE:
TITLE:
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GENERIC EVALUATION CRITERIA
20010-2015
Nutrition and Foods I
Grades 9-12
Yes
R-E-S-P-O-N-S-E
No
N/A
CRITERIA
I. INTER-ETHNIC
The instructional material meets the
requirements of inter-ethnic: concepts,
content and illustrations, as set by West
Virginia Board of Education Policy (Adopted
December 1970).
II. EQUAL OPPORTUNITY
The instructional material meets the
requirements of equal opportunity: concept,
content, illustration, heritage, roles
contributions, experiences and achievements
of males and females in American and other
cultures, as set by West Virginia Board of
Education Policy (Adopted May 1975).
NOTES
INSTRUCTIONAL MATERIALS ADOPTION: 21st CENTURY LEARNING EVALUATION CRITERIA
20010-2015
Nutrition and Foods I
Grades 9-12
(Vendor/Publisher)
SPECIFIC LOCATION OF
CONTENT WITHIN PRODUCT
(IMR Committee) Responses
I=In-depth
A=Adequate
M=Minimal
N=Nonexistent
I
A
M
In addition to alignment of Content Standards and Objectives (CSOs), materials must also clearly connect to
Learning for the 21st Century which includes opportunities for students to develop
A.
Learning Skills
 Thinking and Problem-Solving Skills.
 Information and Communication Skills.
 Interpersonal and Self-Direction Skills and use these 21 Century Tools
B.
21st Century Tools
 Problem-solving tools (such as spreadsheets, decision support, design
tools)
 Communication, information processing and research tools (such as word

processing, e-mail, groupware, presentation, Web development, Internet
search tools)
Personal development and productivity tools (such as e-learning, time
management/calendar, collaboration tools)
N
INSTRUCTIONAL MATERIALS ADOPTION: 21st Century Learning EVALUATION CRITERIA
The general evaluation criteria apply to each grade level and are to be evaluated for each grade level unless otherwise specified. These criteria consist of
information critical to the development of all grade levels. In reading the general evaluation criteria and subsequent specific grade level criteria, e.g. means
“examples of” and i.e. means that “each of” those items must be addressed. Eighty percent of the general criteria and eighty percent of the specific c
criteria must be met with I (In-depth) or A (Adequate) in order to be recommended.
20010-2015
Nutrition and Foods I
Grades 9-12
(Vendor/Publisher)
SPECIFIC LOCATION OF
CONTENT WITHIN PRODUCT
(IMR Committee) Responses
I=In-depth
A=Adequate
M=Minimal
N=Nonexistent
I
A
M
For student mastery of content standards and objectives, the instructional materials will provide students with the opportunity to
A. Multimedia
1. offer appropriate multimedia (e.g., software, audio, visual, internet
access) materials.
2. provide a website which provides links to relevant sites as well as
lesson plans, student activities and parent resources.
3. integrate technology into the curriculum.
N
B. Scientifically-Based Research Strategies
1. provide explicit instructional strategies to present varied teaching
models including but not limited to webbing, mapping, Venn
diagrams and inverted pyramids.
2. promote writing skills and study techniques .
3. present varied teaching models with emphasis on differentiated
instruction in content, process, and product.
C. Critical Thinking
1. emphasize questioning models to promote higher order thinking skills
based on Bloom’s Taxonomy.
2. promote student-generated responses.
D. Life Skills
1. address life skills (e.g., health related concepts, goal setting,
application to career oriented goals, reference tools, and
researching).
2. address habits of mind activities (e.g., literacy skills, interpersonal
communications, problem solving, and self-directional skills).
E. Classroom Management
1. include opportunities for large group, small group, and independent
learning.
2. provide classroom management suggestions.
3. provide suggestions for differentiated instruction (e.g., practice
activities, learning stations, assessment, lesson plans).
F. Instructional Materials
1. address varied learning styles and multiple intelligences of students
by including models.
2. provide extensive and varied opportunities to practice skills.
3. provide intervention, practice, and enrichment materials.
4. continue skill or strategy instruction across several instructional
sessions to expand the applicability and utility of the skill or strategy.
5. connect previously taught skills and strategies with new content and
text.
6. cumulatively build a repertoire of multiple strategies that are
introduced, applied, and integrated throughout the course of study.
G. Assessment
1. provide opportunities for assessment based on performance-based
measures, open-ended questioning, portfolio evaluation, rubrics, and
multimedia simulations.
2. provide on-going progress monitoring.
3. provide rubric-based differentiated assessment.
Nutrition and Foods I
Grades 9-12
Nutrition and Foods 1 examines food preparation and management using the decision-making process; meeting basic needs by
applying nutrition and wellness concepts; meeting health and safety needs in planning, preparing and serving food; maximizing
resources when planning, preparing and serving food; promoting hospitality in food practices; and analyzing individual and family
nutritional needs in relation to change. Students will use reasoning processes, individually and collaboratively, to take responsible
action in families, workplaces, and communities. Students will utilize problem solving techniques and participate in project-based
activities. Teachers should provide each student with real world learning opportunities and instruction. Students will participate in a local
student organization. West Virginia Standards for 21st Century Learning include the following components: 21 st Century Content
Standards and 21st Century Learning Skills and Technology Tools. All West Virginia teachers are responsible for classroom instruction
that integrates learning skills, technology tools, and content standards and objectives.
Standard: 1 Leadership, Citizenship, and Teamwork Skills
Students will demonstrate leadership, citizenship, and teamwork skills required for success in the family, workplace, and global
community.
Standard: 2 Food Traditions and Trends
Students will examine the impact of culture on food choices and practices.
Standard: 3 Nutrition and Health
Students will evaluate the nutritional needs of individuals and families in relation to health and wellness across the life span.
Standard: 4 Food Preparation
Students will
 apply various dietary guidelines in planning to meet nutrition and wellness needs.
 demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods.
Standard: 5 Meal Management Skills
Students will
 explain the organization and management of kitchens and resources.
 establish a positive dining atmosphere.
Standard: 6 Participating in the student organization
Students will participate in a student organization.
Standard: 7 Literacy and Numeracy
Students will demonstrate the literacy and numeracy skills required to solve complex, real-world problems associated with their
career/technical content area and improve their thinking and reasoning skills.
Standard: 8 21st Century Learning Skills
The student will
 access and manipulate information for use in oral, written, or multimedia format using appropriate technology skills.
 apply sound reasoning processes to solve complex real-world problems and develop new ideas.
 exhibit leadership and ethical behavior in planning and executing tasks, as an individual or a group member.
Standard: 9 Entrepreneurship Skills
Students will access the opportunities, concepts, processes, and personal traits/behaviors associated with successful entrepreneurial
performance.
(Vendor/Publisher)
SPECIFIC LOCATION OF
CONTENT WITHIN PRODUCT
(IMR Committee) Responses
I=In-depth
A=Adequate
M=Minimal
N=Nonexistent
I
A
M
For student mastery of content standards and objectives, the instructional materials
will provide students with the opportunity to
A. Leadership, Citizenship, and Teamwork Skills
1. assess factors involved in successful leadership skills,
citizenship traits, and teamwork traits.
2. apply leadership, citizenship, and teamwork skills as an
integral part of classroom activities.
B. Food Traditions and Trends
1. examine factors that influence nutrition and wellness
practices across the life span.
2. summarize factors that influence food choices.
3. illustrate how technological developments affect food
choices.
C. Nutrition and Health
N
1. summarize the effect of nutrients on health, appearance,
and peak performance.
2. outline the relationship of nutrition and wellness to
individual and family health throughout the life span.
3. estimate the effects of food and diet fads, food addictions,
and eating disorders on wellness.
4. examine sources of food and nutrition information,
including food labels, related to health and wellness.
5. use various dietary guidelines in planning to meet nutrition
and wellness needs.
D. Food Preparation
1. design strategies that meet the health and nutrition
requirements of individuals and families with special
needs.
2. demonstrate measurement procedures, equivalents, and
conversions.
3. interpret recipe terminology and directions.
4. demonstrate ability to select, store, and prepare nutritious
and pleasing foods.
E. Meal Management Skills
1. manage money allocated for food.
2. explain work simplification principles.
3. examine conditions and practices that promote safe food
handling.
4. demonstrate safety procedures and sanitation practices.
5. utilize kitchen equipment.
6. explain the organization of equipment in work centers.
7. analyze characteristics of appealing menus.
8. examine methods of meal service.
9. demonstrate table appointments.
10. exhibit appropriate etiquette.
F. Participating in the student organization
1. identify the purposes and goals of the
student/professional organization.
2. explain the benefits and responsibilities of participation in
student/professional/civic organization.
3. demonstrate leadership skills through participation in
student/professional/civic organization activities such as
meetings, programs, and projects.
G. Literacy and Numeracy
1. utilize a variety of technical sources (e.g., Internet,
manuals, journals, directions, reports, etc.) to complete
career/technical assignments and projects.
2. demonstrate writing skills required to complete
career/technical assignments and projects.
3. demonstrate accuracy in calculating and measuring
graphical work required to complete career/technical
assignments and projects.
4. analyze tables, charts, graphs and multiple data sources
to complete career/technical assignments and projects.
H. 21st Century Learning Skills
1. search online using a range of technology tools and
media to access relevant information needed for problem
solving.
2. create information for oral, written, and multimedia
communications, adhering to copyright laws.
3. engage in problem solving and critical thinking processes
to create and evaluate complex strategies in order to
independently solve problems.
4. adapt to new situations by considering multiple
perspectives and a commitment to continued learning.
5. exhibit ethical behavior and positive leadership while
working collaboratively in the school and/or community.
6. model legal and ethical behaviors in the use of
technology.
I. Entrepreneurship Skills
1. assess global trends in entrepreneurship that are related
to their career/technical program.
2. determine entrepreneurial opportunities in venture
creation related to their career/technical program.
3. examine desirable entrepreneurial personality traits.