MARLBORO CENTRAL SCHOOL DISTRICT-CURRICULUM MAP. Family and Consumer Science Grade 9, 10, 11, 12 Course Title: Food and Nutrition Core

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1 MARLBORO CENTRAL SCHOOL DISTRICT-CURRICULUM MAP Family and Consumer Science Grade 9, 10, 11, 12 Course Title: Food and Nutrition Core Standards Content Essential Question Skills Major Assessments (Tests, projects, etc.) FACS1 FACS 2 CDOS 3a1-8 Influences on Food Choices How can I determine factors that Survey and discussion influence food choices for individuals Eating Habits Survey Cultural, social, psychological, biological, and families across the lifespan? packet environmental, economic, political, global and leisure roles that affect food choices Hwk written response about topic Time Frame 2 days FACS 1 FACS 3 CDOS 3a1-7 Nutrition Principles and Applications Impact of nutrients on health, appearance and peak performance How can I analyze nutrition factors Dietary guidelines, (use that influence wellness of individuals visuals fat & sugar tubes) and families across the lifespan? chart from Food for today pg 89 Food pyramid / serving sizes Chart pg 2 from Food and Nutrition made easy., nutrients, (including vitamins and minerals) charts from FFT chap 2, Proj.-Fluid intake record keeping Taste test pg 109 FFT HWK-chap 2 study guide, Video obesity in a bottle 10 days Deficiency diseases, vocab list nutrient requirements. Food Science Lab Fats pg 93 FFT Impact of food fads, diets and fitness fads, food addictions, obesity, and eating disorders on wellness of individuals and families across the lifespan Visual for athletes chap 5 FFT Review of changes over lifespan Test nutrients/dietary guidelines Quiz pg 158 FFT Teacher resources book Fad Diet research presentation 5 days Hwk newspaper

2 FACS 1 FACS 2 CDOS a1,2,5,6,7 Science and Technology of Food Evaluate the impact of science and tech. on food composition, nutritional content, availability and safety of food How will science and technology impact my decisions about food, nutrition and wellness? article on fad diets and written response Chap 1 sec 4 pgs FFT Quiz pg 128 FFT Teacher resource Egg white demo pg 40 FFT guide 2 days Video on food production FACS 2 CDOS a1,2,5,6 Safety and Sanitation Implement safety procedures in lab situations Apply the process skill of management to safe handling and storage of foods in lab situations How can I evaluate factors and ID kitchen safety hazards & practices that impact food safety from emergency procedures productions thru consumption? ID Sanitary procedures for class and industry. Food borne pathogens and risk management Video food science and pathogens. quiz safety pg 162 FFT teacher resource guide test FB Pathogens pgs 163 FFT TRG Lab pg 199 FFT text Lab-kitchen investigation/ glow germ 4 days 3 days FACS 3 CDOS 3a Food Production Equipment How can I identify and demonstrate proper use care and storages of food Identify and demonstrate proper use,care production equipment? and storage of food production equipment Tool identification - Hand tool names, usage and location in room. Small appliance names, use and safety concerns Large appliance how to use and how it works Lab orientation / skill evaluation Test on tool name and usage. Lab- applesauce-? Each group uses different equipment to create the same product. 5 days FACS 2 FACS 3 CDOS 3a1,2,5,6,7,8 Foundations of Food Preparation How can I demonstrate the ability to prepare nutritious food products Food terminology Vocab list Reflective response- written Test vocab 13 days

3 for food preparation Lab- Recipe that uses a variety of terms and includes using new equipment. (Sponge cake recipe or recipe that uses a variety of terms and new equipment Knife skills- Cutting terms Video and cutting terms poster (visual) Measurement - technique, abbreviations and manipulation recipe manipulation worksheet (double, ½, ¼) Reflective response- written Quiz- cutting terms Lab hands on practice and evaluation of knife skills for safety and proficiency( must pass) Reflective response- written Quiz Recipe ID and manipulation Lab-Snickerdoodle recipe/reflective response- written Quiz Lab - Oatmeal cookie recipe changing FACS 1 FACS 2 FACS 3 CDOS 3a 1,2,3,5,6,7,8 Grains and Grain Products Integrate knowledge, skills and practices required to select, prepare, evaluate and store grains and grain products How can I identify, select, prepare and store grain products for optimal nutritional value and appeal? Nutrients / structure of Lab- Whole grain grains including whole grain vs refined (taste vs refined grains. (Rice, test) rice or pasta,wheat extra ) Food for cereal thought Chp 17, grain 12 days

4 overhead, Locating information on packaging. Quick breads nutrients, types, methods of prep, evaluation and storage quick bread video with worksheet Yeast breads nutrients, types, methods of prep, evaluation and storage Red star text and notes Quiz Quick breads Lab- Recipe using quick bread specific methods- Muffin recipe choice from cooking up success response FACS 1 FACS2 FACS 3 CDOS 3a 1,2,3,5,6,7,8 FACS 1 FACS 2 FACS 3 CDOS 3a 1,2,3,5,6,7,8 Fruits and Vegetables for the identification, selection, preparation, and evaluation of fruit and fruit products. for the identification, selection, preparation and evaluation of vegetables & veg products How can I identify, select prepare and store various fruit and fruit products for optimal nutritional value and appeal? How can I identify, select, prepare & store vegetables and veg products for optimal nutritional value and appeal? Types of fruits, Nutrients found in fruits Preparation techniques, Nutritional content of prepared products, Storage of fruit and fruit products. Food for thought, chp. 16, student workbook worksheet pg 117. Types of vegetables, Nutrients found in vegetables, Preparation techniques, Nutritional content of prepared products, Storage of vegetable and vegetable products. Quiz Yeast Lab Recipe using specific yeast bread techniques choose from red star text. response Quiz Food for thought Lab Recipe using fruits response -written Quiz Food for thought/fruit & veg pg 212 Teacher guide Lab Recipe using veg 4 days 4 days

5 response -written FACS 1 FACS 2 FACS 3 CDOS 3a 1,2,3,5,6,7,8 Milk and Milk Products for the identification, selection, preparation and evaluation of milk and milk products How can I identify, select, prepare & store milk and milk products for optimal nutritional value and appeal? Identify nutrients in Milk, and Milk products (cheese, yogurt, etc.) FFT Chp 18. sec. 2 Identify types and characteristics of milk and milk products. Preparation and storage of Milk products for optimal nutritional value. Quiz from FFT pg 220 Lab Mac and cheese recipe and worksheet response -written 3 days FACS 1 FACS 2 FACS 3 CDOS 3a 1,2,3,5,6,7,8 Meat and Meat Alternatives for the identification, selection, preparation and evaluation of meat and meat alternatives How can I identify, select, prepare & store meat and meat alternatives for optimal nutritional value and appeal? Identify nutrient in meats, fish, fowl and meat alternatives - BEEF COUNCIL RESOURCE Preparation techniques for meats, fish, fowl and meat alternatives Quiz 5 days Eggs and Egg Products How can I identify, select, prepare and store eggs and egg products for optimal nutritional value and appeal? Storage of meats, fish, fowl and meat alternatives. FFT Chp. 18, sec. 3 &4.Identify nutrients, parts, sizes and grades of eggs. Egg composition worksheet Preparation techniques for eggs Quiz egg parts Overhead visual

6 Storage of eggs *Lab recipe to be used for meal planning and preparation FACS 1 FACS 2 FACS 3 CDOS 3a1-8 Meal Management and Preparation for meal planning and production How can I demonstrate the ability to plan select, purchase, prepare serve and store nutritious and aesthetically pleasing food for individuals and families across the lifespan? Identify aesthetic qualities of a meal FFT Chp. 11 VISUAL PG. 315 Select food based on cost, availability, nutrition content, and overall appeal Chap 11 Personal skill assessment worksheet Meal planning and preparation. Create breakfast menu to meet nutritional, aesthetic, and cost requirements ($2 per person). *MUST INCLUDE EGGS* 3 days Compare and contrast convenience foods in relation to nutritional quality time, energy and money. FFT pgs Self evaluation tools, techniques, strengths, weaknesses, how to improve weaknesses, effect on recipe choice FACS 3 CDOS 3a 1,2,3,4,7,8 Food Service and Etiquette Identify and implement proper procedures for table service How can I practice appropriate food service and etiquette in a variety of social situations? Identify and describe plate, family and buffet service. MANNER AND TABLE SETTING RESOURCE PACKET Define table appointments including flatware, glassware and dishware. Quiz- service styles, table setting and etiquette. Lab Use meal planning menu to create, serve and eat meal using proper table setting 4 days

7 Identify and demonstrate acceptable behaviors in table etiquette. Compare and contrast various food service establishments OVERHEAD/POSTER Demonstrate complete place settings Identify acceptable table etiquette in various situations. Roles and responsibilities of host/hostess Cultural differences in table etiquette. Video Multicultural Feast Restaurant cost, convenience, type of foods and nutritional value. FFT, Chp. 10 service and etiquette. Create a market order response -written Self-assessment - étiquette Analyze food establishments for cultural diversity and nutritional options FACS 3 CDOS 3a 1,2,3,6,7 Food Product Marketing Integrate knowledge, skills and practices required to make informed consumer decisions by using nutritional labeling, open dating, unit pricing and universal product coding How can I make informed consumer decisions that will contribute to the overall health and wellness of individuals and families across the lifespan? required to Evaluate the significance of marketing strategies employed by food suppliers to persuade consumer decisions FACS 3 CDOS 1 Career Pathways in Food and NutritionHow can I find out what careers are CDOS 2 CDOS 3a available in the food, nutrition, Identify and investigate careers in food wellness and culinary fields and Identify and interpret nutrition label using product containers. Apply meaning of open dating, unit pricing and universal product code - review visual of UPC and unit pricing Identify and recognize various food marketing strategies. - video Identify career pathways in nutrition, food production, wellness and culinary arts. 2 days 3 days

8 and nutrition field evaluate my interest proficiency for this career path? Examine educational training requirements for career paths Assess personal suitability to career characteristics in the food and nutrition field Examine skills needed to pursue career paths FFT, Chp. 25, Sec. 1 Evaluate personal qualities related to employability FFT Chp. 25, Sec. 2 Examine personal traits related to food and nutrition careers Consider the impact of a career choice on one s lifestyle. Where the jobs are worksheet FFT resource