Food and Nutrition
Course Syllabus
Ms. Lankford
*Cluster – Human Services
*Pathway – Family Studies and Community Services
*Program – Family Studies and Community Services
Program Core Course – Food and Nutrition
Course Description
Food and Nutrition is a one-credit course. Topics include the impact of daily nutrition and wellness practices on longterm health and wellness; physical, social, and psychological aspects of healthy nutrition and wellness choices; selection
and preparation of nutritious meals and snacks based on United States Department of Agriculture (USDA) Dietary
Guidelines and Food Guide Pyramid; safety, sanitation, storage, and recycling processes and issues associated with
nutrition and wellness; impacts of science and technology on nutrition and wellness issues; and nutrition and wellness
career paths.
Career and technical student organizations are integral, co-curricular components of each career and technical
education course. These organizations serve as a means to enhance classroom instruction while helping students
develop leadership abilities, expand workplace-readiness skills, and broaden opportunities for personal and professional
growth.
Prerequisites
This course is not a prerequisite for courses included in all pathways within the cluster; however, students are encouraged to take
the course before entering a pathway.
Course Goals
The goals of this course are to:
Analyze national and international food production and
distribution systems to determine the influence of each on
the food supply.
Explain how food choices and food production are influenced
by psychological, social, cultural, nutritional, economical,
global, environmental, geographical, and technological
factors.
Interpret legislation and regulations related to food
production and consumption.
Determine nutritional and fitness needs of individuals and
families across the life span. Analyze nutritional standards in
planning recipes and menus to meet nutritional needs of
individuals across the life span.
Evaluate the impact of diet fads, food addictions, and eating
disorders on fitness and wellness.
Describe the impact of daily food choices on health and
wellness.
Determine current trends and issues in health, wellness, and
nutrition.
Prepare a nutritious menu.
Compare the cost and nutritive value of preparing food at
home versus purchasing fast foods.
Apply management principles when planning, purchasing,
preparing, storing, and serving food.
Judge the quality of prepared food.
Demonstrate etiquette, manners, and proper table settings
for various occasions.
Analyze recipes and menus from other countries for
nutritional values.
Demonstrate food preparation techniques used in national
and international cuisines.
Demonstrate food preparation techniques required when
preparing food for special occasions. • Analyzing methods of
serving food for special occasions.
Demonstrate a variety of creative food presentation
techniques.
Determine the impact of technology on food production,
choices, and nutrition. • Examples: biotechnology, hormone
injection
Identify careers and entrepreneurial opportunities in the field
of food and nutrition.
Essential Questions
What is the impact of food choices on food production and
distribution?
How do national and international food production and
distribution systems influence food supply?
What is the role of federal legislation and regulations on food
production and consumption?
How do food choices of individuals influence their health and
wellness?
What are the nutritional standards used in planning recipes
and meals?
What is the impact of diet fads, food addictions, and eating
disorders on fitness and wellness?
How do your nutritional needs change as you grow?
What current issues and trends influence health, wellness,
and nutrition?
How do you plan meals that are nutritious, economical, safe
and aesthetically pleasing?
How is kitchen space organized for efficiency?
What creative techniques are used in food preparation?
What factors influence food choices in other parts of the
world?
How are certain food preparation techniques different from
other regions of the world?
How do the food items being served reflect the type of
occasion being celebrated?
How does technology affect daily food intake?
What skills and qualities are required to be a successful
professional in a food-related career?
Course Outline
I.
II.
III.
IV.
V.
VI.
Food
A. Food Supply
B. Factors that Influence Food Choices and Production
C. Legislation and Regulations
Nutrition
A. Nutrition and Fitness Needs
B. Planning Recipes and Menus
C. Fitness and Wellness
D. Impact of Daily Food Choices on Health and Wellness
E. Current Issues and Trends in Health, Wellness and Nutrition
Meal Management and Service
A. Nutritious Meal
B. Cost and Nutritive Value of Food
C. Management Principles of Food Preparation
D. Quality of Prepared Food
E. Etiquette, Manners and Table Settings
Cuisine
A. Nutritive Value of Recipes and Menus from Other Countries
B. Food Preparation Techniques
Special Occasions
A. Special Food Preparation Techniques
B. Serving Foods for Special Occasions
C. Creative Food Presentation Techniques
Technology and Careers
A. Food Production
B. Careers and Entrepreneurial Opportunities
Culminating Products
Students research Federal Food Agencies
Students will design a formal meal based on management
principles of food preparation, correct and safe use of
equipment, and proper etiquette.
Portfolio-Create portfolio of one region or country of the
world, research recipes and analyze the recipes in dietary
analysis software. Using recipes create a three day menu with
low fat substitutions, re-analyze recipes in software. Prepare
one dish, documenting the process of preparation.
Design and implement a themed family dinner to cook at
home. Use appropriate recipes, set and decorate and table,
and use service etiquette. Take pictures throughout process
and create a step by step portfolio.
Students plan a Career Fair and invite professionals in several
food-related professions including scientist that study any
aspect of food and nutrition.
Assessment Procedures
Students will be graded on daily class participation, laboratory experiences, project completion, required course
notebook, tests, quizzes, and final exam.
Students’ work will be evaluated as follows
Daily Participation, Lab Grades and Projects: 75%
Tests: 25%
Grading Scale:
90%-100% = A
80%-89% =
B
70%-79% =
C
60%-69%=
D
59% -0 =
F
FCCLA (Family, Career and Community Leasers of America) – is the student organization for Human Services.
ServeSafe is the industry certification for this career cluster.
Laboratory experiences are essential to this course and provide students the opportunity to plan, organize, and conduct learning
activities. A $30.00 fee is required for students to engage in lab activities.
Instructional Delivery Plan:
Students are expected to be present and on time daily with class supplies. Instruction for the day’s learning will be provide by the
teacher. Instruction may be teacher centered, student centered, or a combination of the two. Students may work on projects
independently or as a team. All students are expected to follow class rules and the student code of conduct that is set by
the Jefferson County Board of Education and Minor High School.