Food and Nutrition

Food and Nutrition

Course Syllabus

 

Course Description: Food and Nutrition include topics that impact daily nutrition and wellness practices on long-term health and wellness: physical, social, and psychological aspects of healthy nutrition and wellness choices; selection and preparation of 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.

 

Prerequisites: None

 

Course Goals:  The goals for this course are:

  • To increase knowledge of the family and consumer science program
  • Analyze national and international food production and distribution systems to determine the influence of each on the food supply.
  • Determine nutritional and fitness needs of individuals and families across the life span.
  • Prepare nutritious menu
  • Analyze recipes and menus from other countries and nutritional values
  • Demonstrate food preparation techniques required when preparing food for special occasions.
  • Determine the impact of technology on food production, choices, and nutrition.

 

Program Goals: The mission of FACS education is to prepare students for family life, work, and careers in FACS education by providing opportunities to develop the knowledge, skills, attitude, and behaviors needed for:

  • Strengthening the well-being of individuals and families across the life span.
  • Becoming responsible citizens and leaders in family, community and work settings.
  • Promoting optimal nutrition and wellness across the life span.
  • Managing resources to meet the needs of individuals and families.
  • Balancing personal, home, family and work lives,
  • Managing life, employment, and career development successfully.

 

Instructional Philosophy: It is my belief that academics and education is very important. However, I also believe learning can be an enjoyable experience. In my classes we try to do as much hands on learning as possible. I try to present the material to be learned how you will use it in the world. I believe FACS takes the basic knowledge you learn in math, English and sciences and put them to work in the world.

 

Assessment Procedures: You will be graded on a point system. Each assignment will be given specific value. During lab experiences (sewing and cooking) you will be given an additional 20 points each day based on participation and work ethic. At the end of the grading points the total number of points earned will divided by the total points allowed for your final grade.

 

There is a $20 fee for taking this class. This fee will cover maintenance and upgrade of equipment and supplies for food labs. You may be required to purchase additional items for labs. You will not be assigned a textbook. We will only be using them in class. In case of an absent and make-up work you can check a textbook out.

 

 

Course Outline

Course: Food and Nutrition

 

I. Food

            A. National and International food production

            B. Influences on food choices

            C. Legislation and regulations related to food production

 

II. Nutrition

            A. Nutritional and fitness needs across the life span

            B. Nutritional standards

            C. Impact of diet fads

            D. Daily food choices

            E. Current trends

 

III. Meal Management and Service

            A. Nutritious menu

            B. Cost

            C. Management principles

            D. Quality of prepared food

            E. Etiquette

 

IV. Cuisine

            A. Recipes and menus

            B. Food Preparation techniques

 

V. Special Occasions

            A. Food prep. For special occasions

            B. Creative Foods

 

VI. Technology and Careers

            A. Technology

            B. Entrepreneurial Opportunities