Greeley /Evans School District 6 Grade/High School Food Science II Learning Guide UNIT: Nutrition. Enduring Concept:

Transcription

1 Greeley /Evans School District 6 Grade/High School Food Science II Learning Guide UNIT: Nutrition Enduring Concept: VIII. The Science of Nutrition A. History of Nutrition 1. Early Discoveries B. Elements of Nutrition 1. Essential Nutrients Students will use knowledge and skills required to pursue the targeted careers for all pathways in the career cluster including knowledge of Nutrition, nutritional guidelines, food labeling, nutrition for life and eating disorders. C. Nutritional Guidelines (*CA) 1. Recommended Dietary Guidelines 2. Food Guide Pyramid 3. Current Research D. Food Labeling (*CA) 1. Governmental Guidelines a. Nutrition Facts Panel b. Label Descriptors c. Ingredient Listings E. Nutrition for Life 1. Maintaining Nutritional Value 2. Food Safety Concerns H. Eating Disorders (*TC) 1. Anorexia 2. Bulimia 3. Others Page 1 of 19

2 Grade Level Expectations (GLE) FMCS.15 (FSDN) Integrate knowledge, skills, practices required for careers in food science, food technology, dietetics, and nutrition. FMCS (FSDN) Analyze career paths within food science, food technology, dietetics, and nutrition industries. FMCS a FMCS d (FSDN) Explain the roles and functions of individuals engaged in food science, food technology, dietetics, and nutrition careers. (FSDN) Analyze the impact of food science, dietetics, and nutrition occupations on local, state, national, and global economies. FMCS (FSDN) Evaluate nutrition principles, food plans, preparation techniques and specialized dietary plans. FMCS a FMCS b FMCS c FMCS d FMCS e FMCS f (FSDN) Analyze nutrient requirements across the life span addressing the diversity of people, culture, and religions. (FSDN) Analyze nutritional data. (FSDN) Apply principles of food production to maximize nutrient retention in prepared foods. (FSDN) Assess the influence of socioeconomic and psychological factors on food and nutrition and behavior. (FSDN) Critique the selection of foods to promote a healthy lifestyle. (FSDN) Categorize foods into exchange groups and plan menus, Page 2 of 19

3 applying the exchange system to meet various nutrient needs. FMCS (FSDN) Apply basic concepts of nutrition and nutritional therapy in a variety of settings. FMCS a FMCS b FMCS c (FSDN) Analyze nutritional needs of individuals. (FSDN) Construct a modified diet based on nutritional needs and health conditions. (FSDN) Design instruction on nutrition for health maintenance and disease prevention. FMCS (FSDN) Demonstrate use of current technology in food product development and marketing. FMCS a FMCS e (FSDN) Analyze various factors that affect food preferences in the marketing of food. (FSDN) Conduct sensory evaluations of food products. FMCS (FSDN) Demonstrate food science, dietetics, and nutrition management principles and practices. FMCS a FMCS d (FSDN) Implement food preparation, production, and testing systems. (FSDN) Analyze new products. Inquiry Question(s): (From the standards document) FMCS.15 (FSDN) Integrate knowledge, skills, practices required for careers in food science, food technology, dietetics, and nutrition. Timeline: 6 weeks Vocabulary Unit Specific: Nutrition Page 3 of 19

4 Performance Tasks Nutrient dense Essential nutrients Nutrients Scurvy Anorexia Bulimia Compulsive Overeating Obesity Morbid Obesity Assessments Evidence Outcomes Instruction My Plate reading and summary Beauty and Body Image in the Media reading and expository writing Thin expository writing Half Ton Man Expository writing My Plate Webquest Food Label comparison assignment Substitution lab Smoothie lab Students will be able to.. Identify the purpose of the My Plate guidelines and apply the guidelines when assessing food choices Identify the role of the six essential nutrients in the body Understand the importance of nutrition and studying how food impacts the body Identify the main factors that cause eating disorders and obesity as well as the interventions used to prevent/ treat each disorder. Direct Instruction: Nutrition Notes/ Power Point Eating Disorders Power Point and note guide Summary and Expository Assignments: My Plate reading and summary Beauty and Body Image in the Media reading and expository writing Thin expository writing Half Ton Man Expository writing Videos: Thin Half Ton Man Other Assessments Exam View Test Nutrition Quiz Other: My Plate Webquest Food Label comparison assignment Labs: Substitution lab Smoothie lab Page 4 of 19

5 Key teaching and Learning Experiences that imbed 21 st Century Skills FCCLA STAR Project: Nutrition and Wellness Sports Nutrition Food Innovations Resources Food Science: The biochemistry of food Videos: Half Ton Man Thin Greeley /Evans School District 6 Grade/High School Food Science II Learning Guide UNIT: Enduring Concept: F. Digestion 1. Nutrient Digestion a. Mouth b. Stomach c. Small Intestines Students will use knowledge and skills required to pursue the targeted careers for all pathways in the career cluster including knowledge of digestion and nutrient absorption. 2. Nutrient Absorption Page 5 of 19

6 Grade Level Expectations (GLE) FMCS.15 (FSDN) Integrate knowledge, skills, practices required for careers in food science, food technology, dietetics, and nutrition. FMCS (FSDN) Evaluate nutrition principles, food plans, preparation techniques and specialized dietary plans. FMCS e (FSDN) Critique the selection of foods to promote a healthy lifestyle. FMCS (FSDN) Apply basic concepts of nutrition and nutritional therapy in a variety of settings. FMCS a (FSDN) Analyze nutritional needs of individuals. FMCS c (FSDN) Design instruction on nutrition for health maintenance and disease prevention. FMCS (FSDN) Demonstrate use of current technology in food product development and marketing. FMCS e (FSDN) Conduct sensory evaluations of food products. FMCS (FSDN) Demonstrate food science, dietetics, and nutrition management principles and practices. FMCS a (FSDN) Implement food preparation, production, and testing systems. Page 6 of 19

7 FMCS d (FSDN) Analyze new products. Inquiry Question(s): (From the standards document) FMCS.15 Timeline: 1.5 Weeks Performance Tasks (FSDN) Integrate knowledge, skills, practices required for careers in food science, food technology, dietetics, and nutrition. Vocabulary Academic: Unit Specific: Assessments Evidence Outcomes Instruction Why Does My Stomach Growl summary Digestion Pre-read Digestive Disorders research Other Assessments Students will be able to.. Understand the role of the digestive system in the body and identify what role organs play in the digestion and absorption of food. Direct Instruction: Digestion Power Point and Notes Summary and Expository Assignments: Why Does My Stomach Growl summary Videos: Food into Fuel ExamView assignment Digestion Quiz Other: Digestion Pre-read Digestive Disorders research Labs: Fiber lab Page 7 of 19

8 Key teaching and Learning Experiences that imbed 21 st Century Skills Resources Greeley /Evans School District 6 Grade/High School Food Science II Learning Guide UNIT: G. Metabolism (*NW) 1. Metabolic Process 2. Influences on Metabolism 3. Metabolism and Weight Management Enduring Concept: Students will use knowledge and skills required to pursue the targeted careers for all pathways in the career cluster including knowledge of metabolism and metabolic processes. Grade Level Expectations (GLE) Inquiry Question(s): (From the standards document) Timeline: Weeks Performance Tasks Vocabulary Academic: Unit Specific: Assessments Evidence Outcomes Instruction Students will be able to.. Direct Instruction: Other Assessments Summary and Expository Assignments: Videos: Page 8 of 19

9 Other: Labs: Key teaching and Learning Experiences that imbed 21 st Century Skills Resources Greeley /Evans School District 6 Grade/High School Food Science II Learning Guide UNIT: Enduring Concept: IX. Carbohydrates A. Simple Carbohydrates 1. Carbohydrate production 2. Food Sources 3. Function in Food Preparation 4. Nutritional Value Students will use knowledge and skills required to pursue the targeted careers for all pathways in the career cluster including knowledge of simple carbohydrates, complex carbohydrates and the nutritional value of carbohydrates. B. Complex Carbohydrates 1. Types 2. Food Sources 3. Functions in Food Preparation 4. Nutritional Value Page 9 of 19

10 C. Nutritional Value 1. Functions in the Body 2. Essential Nutrients 3. Cholesterol 4. Low-Fat Options 5. Fiber 6. Current Issues Grade Level Expectations (GLE) Inquiry Question(s): (From the standards document) Timeline: Weeks Performance Tasks Vocabulary Academic: Unit Specific: Assessments Evidence Outcomes Instruction Students will be able to.. Direct Instruction: Other Assessments Summary and Expository Assignments: Videos: Other: Labs: Page 10 of 19

11 Key teaching and Learning Experiences that imbed 21 st Century Skills Resources Greeley /Evans School District 6 Grade/High School Food Science II Learning Guide UNIT: Enduring Concept: X. Lipids A. Chemical Structure 1. Structure 2. Saturated and Unsaturated Students will use knowledge and skills required to pursue the targeted careers for all pathways in the career cluster including knowledge of lipids, chemical structure of lipids as well as the functions of lipids in food preparation and nutritional value of lipids. B. Properties 1. Energy Value 2. Solubility 3. Melting Range 4. Solidification Point C. Functions in Food Preparation 1. Tenderizing 2. Aeration 3. Emulsions 4. Flavor 5. Oxidation D. Nutritional Value 1. Functions in the Body Page 11 of 19

12 2. Dietary Needs 3. Current Issues Grade Level Expectations (GLE) Inquiry Question(s): (From the standards document) Timeline: Weeks Performance Tasks Vocabulary Academic: Unit Specific: Assessments Evidence Outcomes Instruction Students will be able to.. Direct Instruction: Other Assessments Summary and Expository Assignments: Videos: Other: Labs: Page 12 of 19

13 Key teaching and Learning Experiences that imbed 21 st Century Skills Resources Greeley /Evans School District 6 Grade/High School Food Science II Learning Guide UNIT: Enduring Concept: XI. Protein A. Structure 1. Bonds Students will use knowledge and skills required to pursue the targeted careers for all pathways in the career cluster including knowledge of protein structure, the denaturation, dehydration, functions and nutritional value of proteins. B. Denaturation 1. Methods 2. Factors Affection C. Functions in Food Preparation 1. Emulsifiers 2. Foams 3. Gelatins 4. Gluten D. Dehydration 1. Uses in Protein Based Foods 2. Preparation 3. Methods 4. Storage of Dried Foods E. Nutritional Value 1. Functions in the Body a. Essential Amino Acids b. Protein Allowances Page 13 of 19

14 2. Current Issues Grade Level Expectations (GLE) Inquiry Question(s): (From the standards document) Timeline: Weeks Performance Tasks Vocabulary Academic: Unit Specific: Assessments Evidence Outcomes Instruction Students will be able to.. Direct Instruction: Other Assessments Summary and Expository Assignments: Videos: Other: Labs: Page 14 of 19

15 Key teaching and Learning Experiences that imbed 21 st Century Skills Resources Greeley /Evans School District 6 Grade/High School Food Science II Learning Guide UNIT: Enduring Concept: XII. Enzymes A. How They Work 1. Specialized Catalysts 2. Coenzymes 3. Factors Affection Activity Students will use knowledge and skills required to pursue the targeted careers for all pathways in the career cluster including knowledge of Enzymes, their function in the body and then nutritional value of enzymes. B. Activity in Food 1. Enzymatic Browning 2. Yeast Breads 3. Tenderizing Meats C. Nutritional Value 1. Impact on Nutrition 2. Current Issues Page 15 of 19

16 Grade Level Expectations (GLE) Inquiry Question(s): (From the standards document) Timeline: Weeks Performance Tasks Vocabulary Academic: Unit Specific: Assessments Evidence Outcomes Instruction Students will be able to.. Direct Instruction: Other Assessments Summary and Expository Assignments: Videos: Other: Labs: Key teaching and Learning Experiences that imbed 21 st Century Skills Page 16 of 19

17 Resources Greeley /Evans School District 6 Grade/High School Food Science II Learning Guide UNIT: Enduring Concept: XIII. Solutions and Colloidal Dispersions A. Solutions 1. Concentrations 2. Solutes and Phase Changes 3. Effect on Nutrition 4. Use in Food Preparation Students will use knowledge and skills required to pursue the targeted careers for all pathways in the career cluster including knowledge of Solutions, colloidal dispersions and suspensions. B. Colloidal Dispersions 1. Phases 2. Properties 3. Emulsions 4. Food Foams 5. Use in Food Preparation C. Suspensions 1. Stability 2. Use in Food Preparation D. Nutritional Value 1. Impact on Nutrition 2. Current Issues Page 17 of 19

18 Grade Level Expectations (GLE) FMCS.15 (FSDN) Integrate knowledge, skills, practices required for careers in food science, food technology, dietetics, and nutrition. Inquiry Question(s): (From the standards document) Timeline: Weeks Performance Tasks Vocabulary Academic: Unit Specific: Assessments Evidence Outcomes Instruction Students will be able to.. Direct Instruction: Other Assessments Summary and Expository Assignments: Videos: Other: Labs: Key teaching and Learning Experiences that imbed 21 st Century Skills Resources Page 18 of 19

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