A Correlation of Food and Nutrition for You 2015 To the Florida Department of Education Instructional Materials Correlation Nutrition and Wellness Course 8500355
CORRELATION FLORIDA DEPARTMENT OF EDUCATION INSTRUCTIONAL MATERIALS CORRELATION COURSE STANDARDS/S SUBJECT: Career and Technical Education GRADE LEVEL: 9-12 COURSE TITLE: Nutrition and Wellness COURSE CODE: 8500355 SUBMISSION TITLE: Food and Nutrition for You BID ID: 2967 PUBLISHER: Pearson Education Inc., publishing as Prentice Hall PUBLISHER ID: 22-1603684-03 04.0 Determine the relationship of nutrition to wellness. The student will be able to: 04.01 Apply guidelines for using the MyPlate food guide to plan daily food choices and maintain wellness. 37-38 04.02 Describe the functions and sources of nutrients. 04.03 Identify the effects of nutrient deficiencies and excesses. 04.04 Interpret the nutrition information found on food labels. 2-3, 4, 5-7, 8-9, 10, 11-12, 13-14, 15-17, 22, 23, 35-36, 37 29-30, 90-94, 99-103, 104, 113, 114-116, 125-126, 127, 128, 129 10, 34-36, 49-50, 70 05.0 Analyze the effects of consumer issues on food selection. The student will be able to: Page 2 of 6
05.01 Use comparative shopping techniques to determine the best value for the food dollar. 05.02 Evaluate advertisements, news reports and other information related to nutrition and wellness. 05.03 Discuss causes of food shortages and possible ways to control global food problems. 49-40, 66-67, 68-70 28 31-32 06.0 Specify the nutritional needs of the young adult. The student will be able to: 06.01 Distinguish between the differences and similarities of the nutritional needs of the athlete and the average person. 93-95, 99-100, 107-108, 109-110 06.02 Describe methods to determine whether a person's weight is at a healthy level. 06.03 Design a nutrition and exercise program to meet individual needs. 06.04 Establish guidelines for weight maintenance. 91, 96, 100-103 25-27, 29-30, 34-35, 37-38, 39-41, 42-43, 44-4546-48, 103-104, 105-107 105-107 07.0 Assess the effects of food choices for people with special needs, including eating disorders and medical conditions, on wellness. The student will be able to: Page 3 of 6
07.01 Analyze the causes of weight problems and eating disorders. 07.02 Determine the effects of eating disorders on self, family and others. 91, 92-94, 97-98, 127 127-128, 129 07.03 Explain how to encourage healthful eating habits for people in every stage of the life cycle. 07.04 Develop a plan by which persons with medical conditions or physical impairments can meet their nutritional needs. 41, 42-43, 44-45, 46-48 114-115, 116, 120-124, 125-126, 127-129, 130-131 08.0 Apply the principles of meal planning, management and etiquette. The student will be able to: 08.01 Coordinate a work plan and schedule in preparing a meal. 54-57, 58-60 08.02 Plan menus considering nutritional needs, schedules, budget, aesthetics and food preferences. 08.03 Identify roles and responsibilities of family members in planning, preparing and serving foods. 08.04 Identify meal-planning strategies for families with busy schedules. 25-27, 54-57, 58-60, 61, 62-67, 227-230 55, 58-60, 505-506 may be used in preparation to meet this benchmark. 54-55, 58-59 08.05 Plan appropriate table settings and service. 224-226, 229-230 Page 4 of 6
08.06 Demonstrate socially acceptable table manners and etiquette. 09.0 Apply basic food preparation skills. The student will be able to: 09.01 Analyze recipes to determine the elements of a well-written, complete recipe. 09.02 Use recipes to prepare a variety of foods. 09.03 Demonstrate proper procedures for measuring various types of ingredients. 09.04 Practice safety and sanitation procedures in food preparation. 09.05 Demonstrate the use and care of large and small equipment. 09.06 Clean and maintain food preparation areas. 230, 231-232, 233-234 136-139 138-139, 140-141, 142-143, 144-145, 146-147, 148-149 140-141 160-162, 163-166, 167-171, 172-175, 176-178 184, 185-187, 188-191, 192-198, 199, 200-201, 202-203, 204-205, 206-207, 208-211, 212 169-170 10.0 Practice appropriate food storage methods. The student will be able to: 10.01 Explain how proper food-handling practices can prevent food-borne illnesses. 161-162, 167-170, 171, 172-175, 176-178 10.02 Discuss causes, signs and preventions of food contamination. 166 Page 5 of 6
11.0 Integrate important scientific and technological principles to nutrition and wellness. The student will be able to: 11.01 Discuss the impact of food-related technology in the food industry and in the home. 507-509 11.02 Practice ways to preserve foods while retaining quality and nutrients. 172-175, 204-205, 278, 297 12.0 Demonstrate leadership and organizational skills. The student will be able to: 12.01 Work cooperatively as a group member to achieve organizational responsibilities. 505-507 12.02 Identify purpose/function of leadership roles and demonstrate confidence in organizational responsibilities. 494-497, 501-504, 505 Page 6 of 6