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Greencastle-Antrim High School
Planned Course
Course Title: Family and Consumer Science
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Grade Level: 9
Board Approved: February 3, 2011
Course Materials:
Primary Sources:
Supplemental Sources:
Guide to Good Food
Goodheart-Wilcox. By Deborah Bence.
Copyright 2006
Food for Today
Glencoe. By Janis Meek. Copyright 1994
Instructor personal files
Collection of recipes for laboratory
Experiences
Guest speakers
Videos
Internet resources
Newspaper/magazine articles
Objectives:
All students will:
1. Demonstrate knowledge of their consumer rights and responsibilities to help them make wise decisions
when purchasing a good or service.
2. Demonstrate knowledge and skill in selection and use of small kitchen equipment when preparing food.
3. Recognize and demonstrate safe and proper food preparation and storage techniques.
4. Use the Dietary Guidelines, Food Guide Pyramid, and Nutrition Facts Label as guides for making
healthful food choices and planning well-balanced meals.
5. Identify essential nutrients, their sources and their function in promoting health and use that information
to make healthy food choices.
Essential Questions:
1. What needs to be considered when purchasing a product or service?
2. How can consumers use their rights and responsibilities to make rational buying decisions?
3. How can consumers effectively and appropriately handle complaints with products they purchase and
services they hire?
4. How does marketing and advertising influence our lives?
5. How can consumers protect themselves so they don’t become a victim of fraud?
6. What needs to be considered when preparing a recipe so it turns out right?
7. Why is it important to carefully select and properly use equipment when preparing a recipe?
8. How can safe food preparation and storage practices prevent food-borne illness?
9. How can poor measuring techniques affect the quality of a recipe?
10. What factors influence a family’s food choices?
11. How do cultures and traditions influence food preparation?
12. How can the Dietary Guidelines, Food Pyramid, Nutrition Facts Label, and ingredients lists be used to
make healthier food choices?
13. How do variety, moderation, and exercise promote a healthier lifestyle?
14. In what ways can our food choices/recipes be adapted to make them more healthful?
Greencastle-Antrim High School
9 Grade Family & Consumer Sciences
th
Standards
Content
Performance
(What the student will know) (What the student will do)
Activities and
Assessments
11.1.9B
11.1.9C
11.1.9D
11.1.12D
11.1.9F
11.1.12F
1.4.11A
1.8.11A
1.8.11B
* Consumer Rights and
Responsibilities:
Be informed
To Choose
To Safety
To be heard
* Tools used to market
consumer products
* Role government agencies
play in consumer
protection
* Fraud and deception
schemes
* Steps in the complaint
process
* Gain insights into their
buying habits
* Explain factors to
consider when
purchasing a product or
service
* Use their consumer rights
and responsibilities to
make a purchase
* Use information from the
Internet/other media to
make rational buying
decisions
* Identify ways product are
marketed to consumers
* Identify statements and
tactics used by con artists
* Discuss ways to handle
consumer problems
effectively
* Apply steps of the
complaint process
* Purchase simulations
* Self-evaluation: Your
Money Personality
Survey
* Worksheets
* Analyze information
on product packages
* Newspaper/internet/
magazine articles
and comics
* Cooperative group
activities
* Letters of request
* Videos
* Research project:
Consumer Buying
Guide
* Student evaluations
* Student interviews
* Teacher observations
* Guest speaker: Office
of the Attorney
General
* Letter of complaint
* Teacher evaluation
* Test
11.2.9E
11.3.6F
* Equipment use, care,
selection in food
preparations
* Identify basic function of
equipment used in
cooking and baking
* Demonstrate proper use
of basic kitchen tools
* Cooperative groups
* Worksheets
* Teacher evaluation
* Test
11.3.6B
11.3.9A
11.3.9B
11.3.12B
* Food safety and sanitation
* Identify types and
symptoms of food-borne
illness
* Explain how food-borne
illness can be prevented
* Demonstrate proper
sanitation procedures
when preparing class
recipes
* Analyzing
perspectives
* Video
* Worksheet
* Teacher evaluation
* Test
Standards
Content
Performance
(What the student will know) (What the student will do)
Activities and
Assessments
11.2.9C
11.3.6C
11.3.9C
11.3.9D
* Food choices and
influences
* Identify factors that
influence food choices
* Record and analyze
personal food intake and
its influences
* Plan/prepare recipes that
reflect different countries
food customs
* Food samplings
* Worksheets
* Cooperative groups
* Student lab plan
and prep sheets
* Food lab rubric
* Teacher observation
* Teacher evaluation
11.2.9C
11.3.6D
11.3.6E
11.3.9C
11.3.9D
11.3.9E
11.3.12C
* Making healthful food
choices using Dietary
Guidelines, Food Pyramid,
and Nutrition Fact Label
* Analyze positive and
negative influences that
impact our food choices
* Explain how the Dietary
Guideline, Food
Pyramid, and Nutrition
Facts Label can be used
to make healthy food
choices
* Explain why variety and
moderation help promote
good health
* Worksheets
* Cooperative groups
* Chart/label analysis
* Computerized diet
analysis
* Teacher observation
* Student lab plan
and prep sheets
* Food Lab rubric
* Student evaluation
* Teacher evaluation
* Test
11.2.9C
11.3.9D
11.3.12E
* Carbohydrates: Good
choices vs. not so good
choices
* Explain basic function of
and types of carbs
* Identify health risks
associated with carbs
* Identify/compare
sugar/fiber content in
various food
* Prepare healthful recipes
11.2.9C
11.3.9D
11.3.12E
* Fats: Good choices vs. not
so good choices
* Scientific analysis
* Worksheets
* Cooperative groups
* Food/label analysis
* Student lab plan
and prep sheets
* Food Lab rubric
* Student evaluation
* Teacher evaluation
* Test
* Explain basic function of * Worksheets
* Cooperative groups
and types of fats
* Food/label analysis
* Identify health risks
* Student lab plan
associated with fat
and prep sheets
* Identify/compare fat
content in various foods * Food Lab rubric
* Student evaluation
* Identify ways to lower
the amount/type of fat in * Teacher evaluation
* Test
food
* Prepare healthful recipes