WEST JEFFERSON HILLS SCHOOL DISTRICT FAMILY AND CONSUMER SCIENCE FOODS AND NUTRITION GRADES
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1 books, software, be per IEP s per IEP basic s. will be per IEP A. Analyze how Discuss the purpose food engineering and of additives. technology trends will influence the food supply. Discuss food safety and microbe control. Students will discuss the basis of food chemistry. Discuss the food irradiation process Discuss food preservations techniques and their impact on nutrition. Centers /Internet Software room designed al -made / s questioning assist with the project in project Revised Gr FAC Food Science & Nutrition Page 1 of 11
2 books, software, be per IEP s per IEP basic s. will be per IEP Understand how Describe the effects of knowledge and skills scientific advances on related to nutrition meeting nutritional and food affect the needs. well-being of individuals, families, Discuss the effects of and society N.S. technical advances on ,2,3,4,5 meeting nutritional needs. Describe the effects of scientific and technical advances on food selection, preparation, and home storage of food. Describe the effects of scientific and technical advances on the nutrient content, availability, and safety of foods. Centers /Internet Software room designed al -made / s questioning assist with the project in project Revised Gr FAC Food Science & Nutrition Page 2 of 11
3 books, software, be per IEP s per IEP basic s. will be per IEP Explore and discuss the effects of scientific and technical advances on food processing, storage, productivity development, and distribution B. Evaluate the role of Government agencies in safeguarding our food supply (e.g., USDA, FDA, EPA and CDC). Examine historical legislation and the creation of different government agencies needed to protect the safety of our foods. Discuss the Harvard School of Public Health and its ongoing research in nutrition and wellness issues. Explain how each agency s and is governed. Centers /Internet Software room designed al -made / s questioning assist with the project in project Revised Gr FAC Food Science & Nutrition Page 3 of 11
4 books, software, be per IEP s per IEP basic s. will be per IEP C. Evaluate Describe the laws sources of food and requiring food nutrition information. labels. Discuss the contents of food labels. Discuss the Harvard School of Public Health and its ongoing research in nutrition and wellness issues Investigate the impact of global and local events and conditions on food choices and practices Centers /Internet Software room designed al -made / s questioning assist with the project in project Revised Gr FAC Food Science & Nutrition Page 4 of 11
5 books, software, be per IEP s per IEP basic s. will be per IEP D. Critique diet Students will list modifications for needs and health their ability to concerns related to improve nutrition throughout nutritionally-related the life cycle. health conditions (e.g., diabetes, lactose-intolerance, iron deficiency). Identify nutritional needs concerned with weight management. Discuss health concerns and risk factors for: anemia, colon and rectal cancer and osteoporosis, diabetes, and coronary heart disease. Assess the impact of food and diet fads, food addictions, and eating disorders on wellness. Centers /Internet Software room designed al -made / s questioning assist with the project in project Revised Gr FAC Food Science & Nutrition Page 5 of 11
6 E. Analyze the breakdown of foods, absorption of nutrients and their conversion to energy by the body. books, software, be per IEP s per IEP basic s. will be per IEP Discuss food planning that meet the wellness and nutrition needs to maintain good health. Identify basic nutritional needs: recommendations from the food pyramid, recommended dietary guidelines, importance of exercise throughout the life cycle, how proper nutrition helps the body to resist disease, helps recuperation, and supplies energy, the importance of fiber in the diet. Centers /Internet Software room designed al -made / s questioning assist with the project in project Revised Gr FAC Food Science & Nutrition Page 6 of 11
7 books, software, be per IEP s per IEP basic s. will be per IEP Students will apply the dietary guidelines and food guide pyramid. Identify carbohydrates, their sources, and functions in the body. Students will identify the sources and functions of proteins and fats and apply appropriate food preparation techniques. Students will identify the sources, function of vitamins, minerals and water and apply appropriate food preparation techniques. Centers /Internet Software room designed al -made / s questioning assist with the project in project Revised Gr FAC Food Science & Nutrition Page 7 of 11
8 F. Evaluate the application of nutrition and meal planning principles in the selection, planning, preparation and serving of meals that meet the nutritional needs of individuals across their lifespan. books, software, be per IEP s per IEP basic s. will be per IEP Identify the functions of water in the body. Students will analyze their own diets, using the technology tools available and will suggest ways to improve their health and well being. Demonstrate knowledge of servings, serving size, and food sources related to the food guide pyramid. Centers /Internet Software room designed al -made / s questioning assist with the project in project Revised Gr FAC Food Science & Nutrition Page 8 of 11
9 books, software, be per IEP s per IEP basic s. will be per IEP Critique the selection of foods to promote a healthy lifestyle. Students will: Describe and apply how to keep a safe and sanitary space when preparing food. Demonstrate sanitary and time efficient procedures when preparing food. Apply food selection and preparation guidelines related to quick breads, yeast breads, eggs, fruits, vegetables, dairy products and meats. Centers /Internet Software room designed al -made / s questioning assist with the project in project Revised Gr FAC Food Science & Nutrition Page 9 of 11
10 G. Analyze the relevance of scientific principles to food processing, preparation and packaging. books, software, be per IEP s per IEP basic s. will be per IEP Identify and apply appropriate abbreviations, foodmeasurement terminology, techniques, equivalents, and calculate recipe-size adjustments and demonstrate proper measuring techniques. Demonstrate sanitary cleaning procedures to avoid cross contamination and food borne illnesses. Students will describe the chemistry behind the various leavening agents. Centers /Internet Software room designed al -made / s questioning assist with the project in project Revised Gr FAC Food Science & Nutrition Page 10 of 11
11 books, software, be per IEP s per IEP basic s. will be per IEP Explain the basic principles behind microwave cooking, pressure-cooking, convection cooking, etc. Explain and demonstrate the safe and correct procedures for storing foods to prevent spoilage and/or food borne illness. Centers /Internet Software room designed al -made / s questioning assist with the project in project Revised Gr FAC Food Science & Nutrition Page 11 of 11
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