Nutrition and Food -18 weeks Semester Course Grade: 10-12 Suggested timeline 2 weeks FMonroe City School District Scope & Sequence 2010-2011 Title/Topic Objectives (GLEs) Essential Elements/ Guiding Questions Exploring Food Choices 5.1.3 Examine the impact of food choices on the global economy. Resources Textbook Resources Teacher Edition Pages Other Resources Food, Nutrition and Wellness 2010; P. 50-51 ; 52-56 Recommended Assessments Teacher-made tests, Observation, Class work, Class Participation, Lab, Projects, Rubrics Ch. 4 Analyze the effect of nutrients on health, appearance, job performance and personal/family life. P. 6; 96-108; 172-179 5.2.4 Evaluate sources of food and nutrition information that contribute to wellness. P.114-120; 214-218; 122 5.2.5 Interpret information regarding nutrition to promote health and wellness. 5.19.3 Use accepted food science, food service, dietetics and nutrition industry terminology and technical information. Interpret information regarding nutrition to promote health and wellness 5.2.1 2-3 weeks Nutrition 5.2.5 Ch. 1, 7, 12 Ch. 8, 15 P. 6-17; 114-120; 214-218 Ch. 1, 8, 15 P. 6; 52-54; 66-68; 97-103 Ch. 1, 4, 5, 7 P. 6-17; 114-120; 214-218 Ch. 1, 8, 15 5.3.2 5.3.4 5.4.1 5.8.1 Determine nutrient requirements across the life span addressing the diversity of people, culture and religion. Assess principles to maximize nutrient retention in prepared foods. Apply various dietary guidelines in developing food plans to meet nutrition and wellness guidelines. Examine the labeling requirements mandated by federal, state or local authorities for product packaging. P. 172-180; 186-190; 198204 Ch. 12, 13,14 P. 133; 296; 372-374; 386; 502-503 Ch. 9, 20, 25, 34 P. 114-120; 133-138; 152153; 224-230; 251-252 Ch. 8,9, 10, 16, 18 P. 54; 71; 199; 238-243; 411-412 Ch. 4,5, 14, 17, 28 Teacher-made tests, Observation, Class work, Class Participation, Lab, Projects, Rubrics Suggested timeline 1 week Title/Topic Meal Planning and Service Objectives (GLEs) Essential Elements/ Guiding Questions 5.19.3 Use accepted food science, food service, dietetics and nutrition industry terminology and technical information. Monitor recipe/formula proportions and modifications for food production. 5.3.7 5.4.1 5.14.2 5.19.3 1 week Sanitation and Safety 5.6.1 5.7.1 5.7.2 5.7.4 5.7.5 5.7.6 Apply various dietary guidelines in developing food plans to meet nutrition and wellness guidelines. Apply menu planning principles to develop and modify menus. Use accepted food science, food service, dietetics and nutrition industry terminology and technical information Appraise safety and sanitation practices throughout the food chain that contribute to food contamination with organisms that can lead to illness. Examine pathogens found in food and determine how time, temperature, pH and moisture affect their growth, causing illness. Practice food service management safety/sanitation procedures. Apply safe shopping, storing, preparing and serving principles during food handling to reduce the risk of food-borne illness. Practice good personal hygiene/health procedures and report symptoms of illness. Demonstrate proper receiving storage of both raw and prepared foods. Resources Textbook Resources Teacher Edition Pages Other Resources P. 6; 52-54; 66-68; 97-103 Ch. 1, 4, 5, 7 P. 188-190; 282-285; 289290; 296; 502-503 Ch. 13, 20, 34 Recommended Assessments Teacher-made tests, Observation, Class work, Class Participation, Lab, Projects, Rubrics P. 114-120; 133-138; 152153; 224-230; 251-252 Ch. 8, 9, 10, 16, 18 P. 129-138; 186-190; 200203; 224-230 Ch. 9, 13, 14, 16 P. 6; 52-54; 66-68; 97-103 Ch. 1, 4, 5, 7 P. 52-55; 66-76; 119; 415418 Ch. 4, 5, 7, 28 P. 66-68;71-76 Ch. 5 P. 69-76; 82-85 Ch. 5, 6 P. 70-74; 240-243; 356-359; 371-374; 382-385; 399-400; 410-418; Ch. 5,17, 24,26,27,28 P. 66-70 Ch. 5 P. 72-76; 356-359; 370-371; 385; 399; 415; 426-427; 475476; 492 Ch. 5, 24, 25, 26, 27, 28, 29, 32, 33 Teacher-made tests, Observation, Class work, Class Participation, Lab, Projects, Rubrics Suggested timeline Title/Topic Objectives (GLEs) Essential Elements/ Guiding Questions Resources Textbook Resources Teacher Edition Pages Other Resources 5.7.7 Demonstrate food handling and preparation techniques that prevent cross contamination between raw and ready-toeat foods and between animal or fish sources and other food products. Examine current types and proper uses of cleaning materials and sanitizers. P. 69-70; 415-416 5.7.8 2 weeks Kitchen Basics 5.7.10 Apply waste disposal and recycling methods. 5.19.3 Use accepted food science, food service, dietetics and nutrition industry terminology and technical information Monitor recipe/formula proportions and modifications for food production. 5.3.7 5.4.3 5.13.1 Select appropriate food preparation methods, based on available resources, to meet nutritional and health needs. Operate tools and equipment following safety procedures and OSHA requirements. 5.13.2 Maintain tools and equipment following safety procedures and OSHA requirements 5.13.3 Verify the selection and use of equipment 5.13.4 Demonstrate procedures for cleaning and sanitizing equipment. 5.13.6 Demonstrate procedures for storage of equipment and tools. Recommended Assessments Ch. 5, 28 P. 69-70; 323 Ch. 5, 22 P. 325-327 Ch. 22 P. 6; 52-54; 66-68; 97-103 Ch. 1, 4, 5, 7 P. 188-190; 282-285; 289290; 296; 502-503 Ch. 13, 20, 34 P. 304;306-309; 312; 372374; 386; 502-503 Ch. 21, 25, 26, 34 P. 82-85 Ch. 6 P. 82-85 Ch. 6 P. 264-276 Ch. 19 P. 264-269 Ch. 19 P. 318-319 Ch. 22 Teacher-made tests, Observation, Class work, Class Participation, Lab, Projects, Rubrics Suggested timeline Title/Topic Objectives (GLEs) Essential Elements/ Guiding Questions 5.15.2 Demonstrate skills in knife, tool and equipment handling. 5.15.4 Utilize weights and measures to demonstrate proper scaling and measurement techniques. Apply the fundamentals of time and temperature to cooking, cooling and reheating a variety of foods. Use accepted food science, food service, dietetics and nutrition industry terminology and technical information Assess and use basic nutrition principles, food plans, preparation techniques and specialized dietary plans. 5.15.13 5.19.3 2-3 weeks Breads and Grains 5.3.1 5.3.4 Assess principles to maximize nutrient retention in prepared foods. 5.4.2 Select nutritious foods for a variety of situations. 5.4.3 Select appropriate food preparation methods, based on available resources, to meet nutritional and health needs. Select, store, prepare and serve nutritious and aesthetically pleasing foods that meet health and wellness needs of family members. 5.4.5 5.15.3 Demonstrate a variety of cooking methods including roasting, baking, broiling, smoking, grilling, sautéing, frying, deep frying, braising, stewing, poaching, steaming, stir-frying, convection, microwaving and emerging technological methods. Resources Textbook Resources Teacher Edition Pages Other Resources P. 82-85; 272-276; 286-288; 291-292 Ch. 6, 19, 20 P. 272;285-288 Ch. 19, 20 Recommended Assessments P. 74-76; 283; 417-418 Ch. 5, 20, 28 P. 6; 52-54; 66-68; 97-103 Ch. 1, 4, 5, 7 P.13-14; 97-108; 114-119; 133-138; 200-203; 224-227; 302-306 Ch. 1, 7, 8, 9, 14, 16, 21 P. 133; 296; 372-374; 386; 502-503 Ch. 9, 20, 25, 34 P. 224-230; 251-252 Ch. 16, 17, 18 P. 304;306-309; 312; 372374; 386; 502-503 Ch. 21, 25, 26, 34 P. 71-74; 114-119; 133; 152153; 223-230; 240-243; 312; 356-360; 371-374; 382-386; 399-400; 410-418; 426-427; 429-432; 443; 475-476; 510 Ch. 5, 8, 9, 16, 17, 21, 24, 25, 26, 27, 28, 29, 32, 34 P. 306-309; 309-311 Foods Lab 192; 232; 256; 314; 362; 376; 420; 434; 478; 498 Teacher-made tests, Observation, Class work, Class Participation, Lab, Projects, Rubrics Suggested timeline Title/Topic Objectives (GLEs) Essential Elements/ Guiding Questions 5.15.4 Utilize weights and measures to demonstrate proper scaling and measurement techniques. Prepare breakfast meats, eggs, cereals and batter products. 5.15.11 5.15.13 5.19.3 2-3 weeks Dairy Foods 5.3.4 5.4.3 5.4.5 5.15.3 5.15.4 5.15.13 5.19.3 Apply the fundamentals of time and temperature to cooking, cooling and reheating a variety of foods. Use accepted food science, food service, dietetics and nutrition industry terminology and technical information Assess principles to maximize nutrient retention in prepared foods. Select appropriate food preparation methods, based on available resources, to meet nutritional and health needs. Select, store, prepare and serve nutritious and aesthetically pleasing foods that meet health and wellness needs of family members. Demonstrate a variety of cooking methods including roasting, baking, broiling, smoking, grilling, sautéing, frying, deep frying, braising, stewing, poaching, steaming, stir-frying, convection, microwaving and emerging technological methods. Utilize weights and measures to demonstrate proper scaling and measurement techniques. Apply the fundamentals of time and temperature to cooking, cooling and reheating a variety of foods. Use accepted food science, food service, dietetics and nutrition industry terminology and technical information Resources Textbook Resources Teacher Edition Pages Other Resources P. 272;285-288 Recommended Assessments P. 359; 429-430; 471-475 Foods Lab 343; 478 Easy Recipe 444 P. 74-76; 283; 417-418 P. 6; 52-54; 66-68; 97-103 Ch. 1, 4, 5, 7 P. 133; 296; 372-374; 386; 502-503 P. 304;306-309; 312; 372374; 386; 502-503 Ch. 21, 25, 26, 34 P. 71-74; 114-119; 133; 152153; 223-230; 240-243; 312; 356-360; 371-374; 382-386; 399-400; 410-418; 426-427; 429-432; 443; 475-476; 510 P. 306-309; 309-311 Foods Lab 192; 232; 256; 314; 362; 376; 420; 434; 478; 498 P. 272;285-288 P. 74-76; 283; 417-418 P. 6; 52-54; 66-68; 97-103 Ch. 1, 4, 5, 7 Teacher-made tests, Observation, Class work, Class Participation, Lab, Projects, Rubrics Suggested timeline 2-3 weeks Title/Topic Objectives (GLEs) Essential Elements/ Guiding Questions Meat, Poultry and Seafood 5.3.4 Assess principles to maximize nutrient retention in prepared foods. Resources Textbook Resources Teacher Edition Pages Other Resources P. 133; 296; 372-374; 386; 502-503 5.4.2 Select nutritious foods for a variety of situations. P. 224-230; 251-252 Ch. 16, 17, 18 5.4.3 Select appropriate food preparation methods, based on available resources, to meet nutritional and health needs. Select, store, prepare and serve nutritious and aesthetically pleasing foods that meet health and wellness needs of family members. P. 304;306-309; 312; 372374; 386; 502-503 Ch. 21, 25, 26, 34 P. 71-74; 114-119; 133; 152153; 223-230; 240-243; 312; 356-360; 371-374; 382-386; 399-400; 410-418; 426427;429-432; 443; 475-476; 510 P. 306-309; 309-311 Foods Lab 192; 232; 256; 314; 362; 376; 420; 434; 478; 498 5.4.5 5.15.3 5.15.4 5.15.6 Demonstrate a variety of cooking methods including roasting, baking, broiling, smoking, grilling, sautéing, frying, deep frying, braising, stewing, poaching, steaming, stir-frying, convection, microwaving and emerging technological methods. Utilize weights and measures to demonstrate proper scaling and measurement techniques. Prepare various meats, seafood and poultry. 5.15.11 Prepare breakfast meats, eggs, cereals and batter products. 5.15.13 Apply the fundamentals of time and temperature to cooking, cooling and reheating a variety of foods. Use accepted food science, food service, dietetics and nutrition industry terminology and technical information 5.19.3 P. 272;285-288 P. 406-418 Foods Lab 256; 420 Easy Recipe 108; 230; 276; 312; 496 P. 359; 429-430; 471-475 Foods Lab 343; 478 Easy Recipe 444 P. 74-76; 283; 417-418 P. 6; 52-54; 66-68; 97-103 Ch. 1, 4, 5, 7 Recommended Assessments Teacher-made tests, Observation, Class work, Class Participation, Lab, Projects, Rubrics Suggested timeline 1 week Title/Topic Objectives (GLEs) Essential Elements/ Guiding Questions Job Opportunities 5.19.3 Use accepted food science, food service, dietetics and nutrition industry terminology and technical information 5.20.1 Research the roles and functions of individuals engaged in food service management, food production, food science, dietetics, public health and nutrition education careers. Assess employment opportunities and preparation requirements. Hot Jobs! -P. 13; 53; 69; 84; 99; 115; 133; 151; 165; 173; 188; 197; 216; 227; 291; 325; 337; 372; 383; 393; 415; 431; 442; 471; 491; 507 Online Learning Center @ glencoe.com Review education and training requirements for different levels of employment. Assess the impact of the food production, food service, food science, dietetics and nutrition industries on the local, state, national and global economies. Research entrepreneurial opportunities related to these careers. Online Learning Center @ glencoe.com Assess how interest, education, personal priorities and family responsibilities affect career choices in these areas. Online Learning Center @ glencoe.com 5.20.2 5.20.3 5.20.4 5.20.5 5.20.6 Resources Textbook Resources Teacher Edition Pages Other Resources P. 6; 52-54; 66-68; 97-103 P. 50-56 Online Learning Center @ glencoe.com Recommended Assessments Teacher-made tests, Observation, Class work, Class Participation, Lab, Projects, Rubrics