Merrillville High School. Advanced Nutrition and Wellness
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1 Merrillville High School Advanced Nutrition and Wellness Course Information: High School Course Title & DOE #:5340 Advanced Nutrition & Wellness HS Credits: 1.0 Length of Course: 1 Trimester Required Prerequisite: Nutrition and Wellness High School Faculty Information: Name: Ms. Carol A. Von Behren Contact Information: Phone: ext cvonbehr@mvsc.k12.in.us Course Description: Advanced Nutrition and Wellness is a course which provides an extensive study of nutrition. This course is recommended for all students wanting to improve their nutrition and learn how nutrition affects the body across the lifespan. Advanced Nutrition and Wellness is an especially appropriate course for students interested in careers in the medical field, athletic training and dietetics. This course builds on the foundation established in Nutrition and Wellness, which is a required prerequisite. This is a project-based course; utilizing higherorder thinking, communication, leadership and management processes. Topics include extensive study of major nutrients, nutritional standards across the lifespan, influences on nutrition/food choices, technological and scientific influences, and career exploration in this field. Laboratory experiences will be utilized to develop food handling and preparation skills; attention will be given to
2 nutrition, food safety and sanitation. This course is the second in a sequence of courses that provide a foundation for continuing and postsecondary education in all career areas related to nutrition, food, and wellness. Course Content: Intensive laboratory applications are a component of this course and may be school based. Course Objectives: Upon successful completion of this course the students will be expected to: -integrate processes of thinking, communication, leadership, and management in order to apply knowledge and skills for nutrition, food, and wellness - synthesize physiological functions, requirements, and food sources for each of the major nutrients (protein, carbohydrates, fats, vitamins, minerals, and water) - analyze ways that nutrition affects the body across the lifespan - explore ways that families, culture, communities, and governments influence nutrition and health of individuals - implement principles of food acquisition, handling, and preparation - explore impacts of science and technology on nutrition and foods - investigate career pathways, education, and training in areas related to nutrition, food, and wellness Textbook: Food for Today, copyright 2010, Glencoe/McGraw-Hill
3 Grading and Evaluation: Grades are electronically entered into RDS. Assignments, homework, projects, laboratory experiences, presentations, quizzes, and tests account for 80% of the final grade. The comprehensive final exam constitutes 20% of the trimester grade. Methods of Evaluation: Assignments, homework, projects, laboratory experiences, presentations, quizzes, tests Grading Scale: = A = A = B = B = B = C = C = C = D = D = D and below = F
4 Week Instructional Content Activities, Labs, Assignments, etc. 1 Introduction/Expectations Flash cards Equipment review Equipment lab 2 Nutrition principles: Computer lab functions, research requirements, Report & ppt food sources Plan lab recipes for 3 Review safety & sanitation Nutrient lab for minerals & vitamins 4 Food preparation, safety & handling for nutrient lab on protein each nutrient Video: Safety & Sanitation Lab: snacks selected for vitamin & mineral content Beef cuts Guided notes for moist heat cooking Guided notes for dry heat cooking 5 Protein foods Student demonstrations 6 Nutrient lab on Yeast bread lab carbohydrates cinnamon rolls 7 Nutrient lab on Individual yeast bread carbohydrates lab dinner rolls Assessments Equipment quiz Report & ppt Recipe suggestions Nutrient test Safety & Sanitation Quiz Snack lab Beef cuts quiz Moist heat quiz Dry heat quiz Presentations: written & oral Yeast bread lab Dinner roll lab Parent evaluation 8 Nutrient lab on fats Fruit pie lab Parent evaluation 9 Nutrition application across the lifespan Activities Written test Nutrition labels Portion vs serving size Beverage comparison Special diets: lactose, gluten,vegan, diabetic, etc. 10 Special diets Comparison lab Gluten free/gluten Vegan/non-vegan Lactose free/reg. Diabetic/regular 11 Trends & issues: Farm to table, etiquette for business & social events, government programs, etc. 12 Career exploration in nutrition and wellness Speaker on government programs Computer lab assignment Culinary career research/skills & qualifications Compare and contrast Written test Career report and ppt.
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