Nutrition Across the Lifespan Syllabus/Rules
Mrs. Penn pamela.penn@gmsdk12.org
Course Description: Goal of nutrition and food is to understand the
principles of nutrition and the relationship of nutrition to healthy living
throughout the lifespan Students develop skills in selection, preparation,
storing and serving food.
Text and Materials for Class
Food for Today—Online edition located at http:glencoe.com
1 ½’ to 2” 3 ring binder with 5 divider tabs (portfolio)
Highlighter
Flash drive
Envelope for Projects
Lab Fee-- 1st Semester$25 2nd Semester $25
FCCLA -$30
Checks are made payable to Houston High School. Please place your
child’s name and account number on the check
FCCLA account number 800.150
Lab Fee’s Account number 782.001
ALL Checks are made out to Houston High School—Separate check for
FCCLA
Portfolio requirements (Test Grade)—Students are expected to keep an
updated portfolio. It will include all class notes, worksheets, recipes, bell
work. It will be assessed weekly.
Grading
2 grades per week, Homework Turned in Late will receive only 50% credit
Homework—10%, Projects-30%, Class work and Lab 30%, and Test 30%
MAKE UP WORK
Students with excused notes will have 1 day for each missed day of
school. Students will need to come in early 6:30 am to make up a missed
lab or test.
CLASSROOM RULES
1. Follow directions the first time given
2. Raise your hand to be recognized before speaking
3. Come to class with necessary materials: Notebook, binder, and
assignments
4. Be in class ON TIME AND SEATED WHEN THE BELL RINGS
5. NO talking while the teacher is talking
CONSEQUENCES
1ST Verbal Warning
2nd Conference with parent and conduct check
3rd Call to parent
4th Referral to principal
Please sign below that you have read the rules and return this paper for
verification
We will be eating various types of food during lab activities.
Complete the following information
____ I have no dietary limitations or food allergies.
Please list any dietary limitations/concerns/allergies that I need
to be aware of._____________________________________
___________________Print Parent Name
___________________Parent Signature
Parent email address (PRINT)__________________
Parent phone number___________________
___________________ Print Student Name
___________________Student Signature
Nutrition Through the Lifespan—May be subject to change due to class
progress, guest speakers, and school activities Portfolios will be checked
weekly.
Semester 1
Week 1 Introduction to FCCLA
Week 2-7 Nutrition and Health Overview
Standard 2 Nutrition and Exercise to achieve optimum physical, mental,
and social well being through the lifespan
Standard 3 Create graphic model of gastrointestinal system and explain
proess of digestion and use of nutrients in the body
Standard 4 Identify and analyze functions of macro and micro nutrients
through food journal, research, demonstrations, and projects
Standard 8-Food Journal-Compare nutritional requirements for age,
gender, activity level and health status. Use the comparisons to improve
the deficiencies and surpluses in your diet
Standard 14-Compare and contrast various diets, habits, heredity
Research initiatives to fight obesity and to improve nutrition in our
community
Week 8-12 Safety and Sanitation
Standard 1 Compile and critique safety and sanitation procedures related
to handling, preparing, storing, and serving food. Identify and review
general common laboratory safety procedures Incorporate safety
procedures and complete safety test with 100 percent accuracy.
Week 13-20 Nutrition Across the Lifespan
Standard 5 Read, interpret, nutrition labels and daily value
recommendations
Standard 6 Research, prepare, present the specific nutritional
guidelines for each stage of the life span using scientifically accurate
terms
Standard 7 Analyze a variety of meal plans that meet nutritional
requirements (caloric and RDA) Administration (FDA). Create a meal
plan that addresses the nutritional needs of a specific individuals. Select,
prepare, and serve food(s) from the meal plan following recipes precisely,
including defining and utilizing specific culinary and measurement terms
as needed. Practice proper serving and etiquette principles during
appropriate situations.
Standard 9 Compare and contrast alternative diet and lifestyle
approaches to recommended dietary requirements for individuals of the
same age and gender.
Semester 2
Week 1-8 Food Preparation and Integrity
Standard 15 Investigate the food supply from point of origin to the point
of sale – analyzing handling, transportation, storage, processing, and
packaging – to identify where food safety and nutritional value could be
compromised.
Standard 16 Demonstrate food selection and preparation methods that
maximize the nutritional value of foods while minimizing dietary health
risks. Plan and conduct nutrition laboratory experiments to determine the
physical and chemical changes of food structure through chemical reactions
Week 9-16 Food Preferences and Choices
Standard 10 Research inexplanatory text the factors that contribute to food choices
and preferences including cultural, geographical, economic, psychological, and
societal influences
Standard 11 Design and conduct an experiment to identify the role of the
senses and/or food preparation techniques in food choices.
Standard 12 Research nutritional claims of various diets. Use nutritional
databases, food label information, and other sources to analyze the
nutrient composition of one day of foods on each diet investigated
Week 17-20 Nutritional Issues and Controversies
Standard 13 Analyze topics in nutrition, including but not limited to:
a. The use of genetically modified foods
b. Artificial sweeteners versus natural sugar
c. Organic and local food movements
d. Benefits and risk of different forms of dieting , use of probiotics