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