Unit Title: Nutrition
Grade Level: Culinary 2
Timeframe:10 Blocks
Essential Questions
Why is nutrition important to the restaurant and foodservice industry?
What are the six basic types of nutrients found in food?
How do phytochemicals and fiber function in the body?
What role do carbohydrates have in people’s diets?
What is the role of fats in people’s diets?
What is the role of proteins in people’s diets?
What is the role of vitamins and minerals in people’s diets?
What is the role of water in people’s diets?
What are food additives and how do they function in food?
What is the role of digestion in nutrition and health?
What techniques for food preparation preserve nutrients?
How can menus and recipes be more healthful?
What are healthful substitutes for high-fat items?
What recent developments in food production affect nutrition?
Common Core Standards
21st Century Skills Standard and Progress Indicators:
9.3.HT‐RFB.2 Demonstrate safety and sanitation procedures in food and beverage service facilities.
9.3.HT‐RFB.8 Implement standard operating procedures related to food and beverage production and guest
service.
9.3.HT‐RFB.10 Apply listening, reading, writing and speaking skills to enhance operations and customer
service in food and beverage service facilities.
Standards/Cumulative Progress Indicators (Taught and Assessed):
CCSS.ELA-Literacy.RST.11-12.2
Determine the central ideas or conclusions of a text; summarize complex concepts, processes, or information presented in a text by paraphrasing them in simpler but still
accurate terms.
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CCSS.ELA-Literacy.RST.11-12.5
Analyze how the text structures information or ideas into categories or hierarchies, demonstrating understanding of the information or ideas.
CCSS.ELA-Literacy.RST.11-12.8
Evaluate the hypotheses, data, analysis, and conclusions in a science or technical text, verifying the data when possible and corroborating or challenging conclusions with
other sources of information.
Instructional Plan
Reflection
Foundations Level 2 Companion site – Chapter 2 Multiple Choice/ True False
Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw//t/index.html
Unit 14 Pre Test
SLO - WALT
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Student Strategies
Formative Assessment
Activities and Resources
Reflection
Explain why
nutrition is
important to the
food service
industry; list the
six basic types of
nutrients found in
food; identify and
describe how
fiber,
carbohydrates,
fats, proteins,
vitamins, and
minerals function
in the body and
what food sources
they are found in
9.3.HT‐RFB.2
9.3.HT‐RFB.10
CCSS.ELALiteracy.RST.1112.2
CCSS.ELALiteracy.RST.1112.5
CCSS.ELALiteracy.RST.1112.8
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Whole group
Peer collaboration
Activity Based
Small group
Recipe discussion
and collection
Student observations
records from Protein
and acid experiment.
Nutrient
presentations
Recipes for nutrition
activity in Foundations
Level 2 Teacher ed. Pg. 88
Protein and Acid
Demonstration
Foundations Level 2
Teacher ed. Pg. 93
Nutrient Jigsaw in
Foundations Level 2 pg.
108
Foundations Level 2 Text questions pg. 107
Foundations Level 2 Companion site – Chapter 2 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw//t/index.html
My Pyramid/ ChooseMyPlate Websites
http://www.choosemyplate.gov/
http://www.foodpyramid.com/mypyramid/
Describe the three
major vegetarian
diets; explain what
food additives are
and how they
function in food;
explain the role of
digestion in
nutrition and
health
9.3.HT‐RFB.2
9.3.HT‐RFB.8
9.3.HT‐RFB.10
CCSS.ELALiteracy.RST.1112.2
CCSS.ELALiteracy.RST.1112.5
CCSS.ELALiteracy.RST.1112.8
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Activity based
Daily food journal
checks/discussions
Fat Budget
Calculations
Food Journal activity
Foundations Level 2 pg.
108
Fat Budget activity in
Foundations Level 2 pg.
134
Foundations Level 2 Text questions pg. 107
Foundations Level 2 Companion site – Chapter 2 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw//t/index.html
My Pyramid/ ChooseMyPlate Websites
http://www.choosemyplate.gov/
http://www.foodpyramid.com/mypyramid/
List and describe
techniques for
food preparation
that preserve
nutrients; suggest
ways to make
menus and
recipes more
healthful; suggest
healthful
substitutes for
high-fat items; list
and define recent
developments in
food production
that may affect
nutrition
9.3.HT‐RFB.2
9.3.HT‐RFB.8
9.3.HT‐RFB.10
CCSS.ELALiteracy.RST.1112.2
CCSS.ELALiteracy.RST.1112.5
CCSS.ELALiteracy.RST.1112.8
CAR © 2009
Activity based
Fat Budget
Calculations
Critical Thinking
Creative Thinking
Small group
Salt tasting
observations and
responses
Fat Budget activity in
Foundations Level 2 pg.
134
Salt Tasting activity
Foundations Level 2
Teacher Ed. Pg. 123
Nutritional Selling Points
activity Foundations Level
2 pg. 132
Foundations Level 2 Text questions pg. 133
Foundations Level 2 Companion site – Chapter 2 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw//t/index.html
My Pyramid/ ChooseMyPlate Websites
http://www.choosemyplate.gov/
http://www.foodpyramid.com/mypyramid/
Diseases with Nutritional Implications activity Foundations Level 2 pg. 132
Benchmark Assessment: Unit 14 Test
Summative Written Assessments
Unit 14 Test
Foundations Level 2 Exam prep questions pg. 137-138 in text.
Summative Performance Assessment
Fat Budget activity in Foundations Level 2 pg. 134
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