Introduction

 to  Foods  &  Nutrition    

Course  Syllabus  
Spring  2012    
 
 
GENERAL  GOAL  
This  course  is  an  introduction  to  the  basic  principles  of  
nutrition,  wellness,  and  food  preparation.    The  focus  of  the  
course  is  centered  on  healthy  food  and  lifestyle  choices.  The  
general  goal  is  to  enhance  student  awareness  in  regards  to  
personal  food  choices  and  physical  activity.  The  overall  goal  
for  all  levels  of  the  foods  program  is  to  enhance  student  
knowledge  of  food  choices  and  to  motivate  students  to  
actually  improve  their  choices.    
 
FCS  Website    
Check  out  fcsstevenson.com  for  additional  course  information,  assignments,  calendar,  PowerPoints,  and  
recipes  used  in  class.  If  your  absent  this  is  a  great  way  to  see  what  you  missed!  
 
OBJECTIVES  
At  the  conclusion  of  this  course,  students  should  be  able  to:  
• Describe  safety  and  sanitation  practices  used  in  food  preparation.  
• Describe  food  terminology  and  proper  measuring  while  demonstrating  basic  food  preparation  
techniques  in  the  kitchen.    
• Demonstrate  the  ability  to  read  a  recipe  and  adjust  the  yield.    
• Explain  the  benefits  of  eating  a  variety  of  foods  from  each  recommended  food  group  throughout  
the  lifespan.    
• Describe  the  factors  that  effect  healthy  weight  management.  
• Determine  the  factors  that  enhance  academic  and  sports  performance.  
 
CLASSROOM    EXPECTATIONS  
Students  in  Introduction  to  Foods  and  Nutrition  are  expected  to:  
• Respect  all  individuals  in  the  classroom.  
• Work  as  a  team.  Communicate  with  your  group.  Listen  to  others.  Share  your  thoughts  and  ideas.    
• Be  assertive  when  you  need  or  want  something.  
• Participate  in  class  activities  and  lab.  You  learn  by  doing.  
• Take  responsibility  for  your  actions.    
• Observe  school  rules  and  maintain  a  clean  environment  within  the  classroom.  
• Be  prompt  and  present  in  class.    
• Monitor  progress  toward  learning  targets  and  grades  throughout  the  semester.  
 
ELECTRONICS  
All  cell  phones  and  electronics  are  not  to  be  used  in  the  classroom  or  the  lab  stations.    
 
 
 
 
 
EVALUATION  &  GRADING    
There  will  be  numerous  opportunities  to  earn  points  this  semester.  This  includes  points  for  chapter  
exams,  homework,  group  work,  and  projects.  Total  points  earned  for  each  grading  period  will  be  used  to  
compute  your  grade  using  the  following  scale:  
 
A+  =  97.5-­‐100                                        B+  =  87.5-­‐89.4                                            C+  =  77.5-­‐79.4                                                D+  =  67.5-­‐69.4  
A  =  92.5-­‐97.4                                            B  =  82.5-­‐87.4                                                C  =  72.5-­‐77.4                                                      D  =  62.5-­‐  67.4    
A-­‐  =  89.5-­‐92.4                B-­‐  =  82.5-­‐  87.4                                            C-­‐  =  69.5-­‐72.4                                                  D-­‐  =  59.5-­‐62.4  
   
 
• In-­‐class  assignments  for  each  unit  will  be  accepted  for  full  credit  until  the  end  of  the  unit.  
• No  work  will  be  accepted  past  the  last  day  of  the  term.  
• Projects  must  be  submited  by  the  due  date.  Class  projects  are  designed  to  be  cooperative,  if  
cooperation  is  not  apparent,  alternative  assessments  will  be  assigned.  
 
GENERAL  COURSE  OUTLINE  
The  following  is  a  general  course  outline,  subject  to  change,  for  the  semester  in  introduction  to  foods:  
 
Unit  1:  Introduction  to  basic  food  preparation  
• Topics  covered:  general  culinary  terms  &  equipment,  measuring,  converting  recipes,  safety,  
sanitation  
• Labs:  
o Trail  Mix  and  Chocolate  Chip  Cookies  
 
Unit  2:  Nutrition    
• Topics  covered:  Nutrition,  Choosemyplate,  USDA  dietary  guidelines,  reading  labels  
• Labs:    
o Taco  Dip,  Pasta  Comparison,  Spinach  Artichoke  Dip,  Apple  Muffins,  Cheesy  Beef  Toastados,  
Chicken  Ceasar  Salad,      
 
Unit  3:  Healthy  Weight  Management        
• Topics  covered:  the  energy  balancing  act,  healthy  weight  
maintence/loss/gain  
• Labs:    
o Smoothies,  Granola  Bars,  French  Toast,  Paninis,  Low  fat  
Cupcakes    
 
Unit  4:  Fitness,  Neuroscience,  &  Sports  Nutrition  
• Topics  covered:  Optimal  energy  output  for  academic  &  athletic  
performance,  Sports  &  Energy  Drinks    
• Labs:  
o Pizza,  Brain  snacks,  Energy  bars,  Wraps    
 
 
 

Knowledge  is  the  foundation.  Discover.  Experience.  APPLY.  

                                                                                                                                                     -­Applied  Arts  Stevenson  High  School    

 
  
Introduction  to  Foods  &  Nutrition  
Learning  Targets  
 
Objective  1:  Describe  safety  and  sanitation  practices  used  in  food  preparation.    
1. Identify  possible  culinary  workplace  safety  issues.    
2. Explain  fire  safety  equipment  and  emergency  procedures.  
3. Identify  kitchen  safety  rules  and  guidelines.    
4. Explain  proper  knife  safety  and  storage.    
5. Apply  kitchen  safety  rules  and  guidelines  in  a  lab  environment.    
6. Analyze  the  conditions  and  practices  that  promote  safe  food  handling.  
7. Demonstrate  the  conditions  and  practices  that  promote  safe  food  handling  in  a  lab  environment.    
 
Objective  2:  Describe  food  terminology  and  proper  measuring  while  demonstrating  basic  food  
preparation  techniques  in  the  kitchen.  
1. Demonstrate  proper  measuring  techniques  for  liquid  ingredients.    
2. Demonstrate  proper  measuring  techniques  for  dry  ingredients.  
3. Classify  cooking  tools  according  to  the  use  in  the  kitchen.  
4. Describe  basic  cooking  terms  used  in  lab.  
5. Demonstrate  basic  knife  skills  
6. Demonstrate  proper  cooking  techniques  in  lab.  
7. Compare  and  contrast  different  cooking  methods.  
8. Explain  how  cooking  affects  a  food’s  texture,  color,  aroma,  and  flavor.    
 
Objective  3:  Demonstrate  the  ability  to  read  a  recipe  and  adjust  the  yield.  
1. Identify  key  information  used  in  a  recipe.  
2. Connect  reading  a  recipe  to  practices  used  in  lab.  
3. Identify  abbreviations  &  equivalent  measuring  amounts.  
4. Perform  calculations  to  adjust  recipes.    
 
Objective  4:  Explain  the  benefits  of  eating  a  variety  of  foods  from  each  recommended  food  group  
throughout  the  lifespan.    
1. Read  a  food  label  to  assess  nutritional  content.    
2. Apply  USDA’s  Dietary  Guidelines  and  food  labeling  for  healthy  eating.  
3. Explain  the  nutritional  benefits  of  grains.  
4. Identify  the  various  types  of  grains.  
5. List  several  types  of  grains  and  their  functions.    
6. Explain  the  nutritional  benefits  of  the  dairy  group.  
7. Identify  the  types  of  milk  and  milk  alternatives.    
8. Explain  the  nutritional  benefits  of  fruits  and  vegetables.    
9. Explain  the  nutritional  benefits  of  protein.  
10. Describe  alternatives  for  vegetarians.    
11. Explain  the  nutritional  benefits  of  oils  and  empty  calories.  
12. Identify  the  variety  of  oils  and  their  functions.    
 
Objective  5:  Describe  the  factors  that  affect  healthy  weight  management.    
1. Identify  various  cooking  methods  that  promote  healthy  eating.  
2. Apply  portion  sizes  to  healthy  meal  planning.  
3. Assess  personal  food  intake  and  physical  activity  through  diet  analysis.  
4. Identify  the  recommended  amount  of  physical  activity.    
5. Analyze  the  effects  of  fad  diets  on  wellness.  
 6. Identify  trends  and  statistics  of  the  obesity  epidemic  in  the  United  States.  
7. Define  obesity  and  how  it  is  determined  
8. List,  discuss,  &  analyze  general  causes  of  obesity    
9. Identify  health  concerns  that  are  associated  with  obesity    
10. Analyze  the  causes  of  obesity.  
11. Formulate  solutions  for  combating  obesity.    
12. Utilize  healthy  eating  habits  while  dining  out.  
13. Create  a  healthy  meal  that  incorporates  accurate  portion  sizes.    
14.  Analyze  the  effects  of  energy  on  the  body.  
15. Identify  healthy  eating  patterns  for  young  children.  
 
Objective  6:  Determine  the  factors  that  enhance  academic  and  sports  performance.    
1. Analyze  the  effect  of  nutrients  on  health,  appearance,  and  peak  performance.  
2. Describe  the  role  of  exercise  and  diet  in  promoting  wellness  throughout  the  lifespan.  
3. Determine  factors  that  enhance  academic  and  sports  performance.  
4. Describe  the  basic  principles  of  sport  nutrition  guidance  for  energy,  fluids,  and  nutrients.  
5. Describe  current  recommendations  for  achieving  optimal  hydration  for  athletes.  
6. Understand  the  nutritional  needs  of  youth  athletes  during  practice  and  competition.  
7. Describe  fuel  storage  in  humans.  
8. Explain  fuel  use  during  exercise.  
 
Social  and  Emotional  Learning  Targets  
 
Self-­Awareness  Skills  
Strengths  and  Weaknesses  
1.L  I  recognize  that  making  mistakes  is  part  of  the  learning  process.  (Lab)  
 
Social  Awareness  Skills  
Respect  for  Others  and  Appreciating  Diversity  
2.I  I  can  explain  what  it  means  to  be  respectful.  (Lab,  group  work)  
 
Organizational  Awareness  
2.L  I  can  navigate  the  informal  processes  by  which  work  gets  done  in  the  team  or  organization.  (Group  
work)  
 
Self-­Management  Skills  
Impulse  Control  and  Self-­‐Discipline  
3.D  I  listen  to  others  without  interrupting.  (Presentations)  
3.G  I  follow  rules  of  the  school.  (Syllabus)  
 
Goal  Setting  and  Organizational  Skills  
3.T  I  seek  assistance  when  needed.  (Lab  guidelines)  
 
Relational  Skills  
Teamwork  
4.E  I  work  cooperatively  with  others.  (Group  work)  
 College  Readiness  Standards  
 
English  
20-­‐23  Topic  development  in  terms  of  purpose  and  focus:  Identify  the  central  idea  or  main  topic  of  a  
straightforward  piece  of  writing.  (Articles)  
 
Math  
13-­‐15  Numbers:  Concepts  and  Properties:  Recognize  equivalent  fractions  and  fractions  in  lowest  terms.  
(Equivalents,  adjusting  the  yield)  
16-­‐19  Basic  operations  and  application:  Solve  routine  one-­‐step  arithmetic  problems  (using  whole  
numbers,  fractions,  and  decimals)  such  as  single-­‐step  percent.  (Fractions)  
33-­‐36  Probability,  statistics,  and  data  analysis:  Analyze  and  draw  conclusions  based  on  information  from  
figures,  tables,  and  graphs.  (Diet  analysis,  athlete  project)  
 
Reading  
24-­‐27  Meaning  of  words:  Use  context  to  determine  the  appropriate  meaning  of  virtually  any  word,  
phrase,  or  statement  in  uncomplicated  passages.  (Reading  a  recipe)  
24-­‐27  Sequential,  comparative,  and  cause-­‐effect  relationships:  Understand  relationships  between  people,  
ideas,  and  so  on  in  uncomplicated  passages.  (athlete  project,  reading  a  recipe)  
24-­‐27  Main  ideas  and  author’s  approach:  Identify  a  clear  main  idea  or  purpose  of  any  paragraph  or  
paragraphs  in  uncomplicated  passages.  (articles)  
 
Science  
16-­‐19  Scientific  investigation:  Understand  the  methods  and  tools  used  in  a  simple  experiment.  (Labs)