Welcome to
Family and Consumer Sciences!
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Nutrition and Wellness
Classroom and Course Guidelines
Behavior:
- Be nice, be careful, clean up after
yourself and do your best work.
- Come prepared for class and be on time.
Assignments and homework
- Course assignments will be handed out or
can be found on the school “R” drive under the “Ries” folder then in the
Nutrition and Wellness Folder
- Completed assignments will be turned in
on the school “U” drive or emailed unless otherwise noted.
- Turn in assignments on time, and do your
own work to receive full credit.
Any late work will result in being referred to SRB at the end of
the day.
- Late work:
- Assignment due in class and not turned
in: 90% credit
- Turned in by the end of the day
(during/after SRB): 80% credit
- Turned in by the end of the following
school day (not class day): 70%
credit
- Work turned in over 2 days late: zero
- Make up time:
- Students who miss class due to an
unexpected absence are expected to come get their homework the following
school day (not class day).
Assignments will be due the following class period (next day).
- Students who miss class due to an
unexpected absence will be given one make up day for every school day
missed.
- Students who miss class due to planned
absences (sports, school activities, vacations, doctors’ appointments)
should get their work before they leave and will
not get extended make up time.
Regular class deadlines will apply.
- Tests will be made up the following
class period. No extended time
unless you talk to me first.
- If you miss class, you can find your
make up assignments on the back counter with a melon colored “Make up work
for FACS” sheet attached or I will email it to you.
- Do your best work the first time around
– extra credit is rarely given.
- Any copying or cheating will result in a
zero grade for all students involved.
Unless I tell you that you may work together, I expect you to do
your own work.
Classroom Guidelines
- Keep yourself busy if you get done with
your work early. Do not bother other students.
- Pop, candy or snacks are allowed for
special events only. Foods
prepared in cooking lab stay there.
- I will do everything I can to make sure
every individual gets what they need to be successful. Please contact me if you need help with
coursework or concepts.
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Contact Information: Please contact
me if you have any questions
Cell Phone: 359-5507
Email: suzy.ries@k12.sd.us
Website: http://sr047.k12.sd.us/
Course
Syllabus-Nutrition and Wellness
Instructor: Suzy Ries Email: suzy.ries@k12.sd.us
Course Description
Aim Nutrition and
Wellness is a semester course that addresses nutrition and wellness
practices to help students develop eating behaviors that will have a positive
effect on their lifestyles.
Rationale: According
to the Center for Disease Control and Prevention, 23 % of South Dakota
high-school students are overweight or at risk of becoming overweight.
Nationally, obesity rates continue to rise in the United States. Since 1980,
being overweight has doubled for children and tripled for adolescents. Being
overweight puts children and teenagers at greater risk for developing type 2
diabetes, risk factors for heart disease at an earlier age, and other health
conditions including asthma, sleep apnea, and decreased self esteem.
Grade
Level 9-12
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Length Semester
course. 90 minute periods.
Prerequisites None
Text Food
For Today. Glencoe
McGraw Hill. 2006 Edition
Topics
Covered This project-based course focuses on
the following topic areas:
·
Factors
that influence food choices and nutritional status
·
Making
nutritional food choices
·
Nutrients
and nutrition guidelines
·
Physical
health and fitness
·
Food
safety and sanitation
·
Preparing
and serving nutritious foods
·
Using
resources effectively
Instructional Philosophy and Delivery Plan
Expectation:
Students will be expected to meet all course goals by demonstrating
their understanding of the basic concepts of each topic area. In order to pass the course students will
need a minimum of 70% proficiency.
Delivery Method:
Instruction will consist of individuals hands on activities and
projects, group work, lecture, discussion, reading, writing, self assessment,
foods lab demonstrations and use of technology.
Community Involvement: Guest
speakers and volunteers will be brought in throughout the course. Learning trips may be taken and include
supermarket survival and ethnic dining/etiquette. Students will also have to use community
resources to complete individual and group projects.
Assessment: Students will be graded on the
following items: daily work,
presentations, written reports, tests, group work, foods lab, daily
participation points and individual projects.
Grades will not be rounded.
Course Goals
Technical Standards:
Indicator #1: Analyze factors that influence nutrition and wellness of
individuals and families.
NW 1.1 Identify physical,
emotional, social, psychological, and cultural influences on food choices and
nutrition.
NW 1.2 Apply dietary
guidelines to meet nutrition and wellness needs.
NW 1.3 Determine the
effects of nutrients on health, appearance, and peak performance.
NW 1.4 Describe the effect
of physical activity on health, appearance, and peak performance.
Indicator #2: Evaluate factors that affect food
safety.
NW
2.1 Apply practices to promote safe food handling.
NW
2.2 Describe food borne illness that causes health issues.
Indicator #3 Evaluate nutrition from production to
consumption.
NW
3.1 Explain how the steps in the food-processing system affect nutritional
content.
NW 3.2 Evaluate how
resources affect nutritional decisions and planning.
NW 3.3
Evaluate how food preparation techniques affect nutrition.
Transferable
Work Skills
Foundation
Skills
Basic Skills:
Reading, writing arithmetic, mathematics, speaking and listening
Higher-Order Thinking Skills: Thinking creatively, making decisions,
solving problems, reasoning
Personal Qualities: Individual responsibility, self-esteem,
social ability, self-management and integrity
Competencies
Resources:
Allocating time, money, materials, space.\
Interpersonal Skills: Working on teams, teaching others, leading,
negotiating
Information:
Acquiring and evaluating data, organizing files, interpreting and
communicating, using computer
to process information.
Systems:
Understanding social and technological systems, monitoring and
correcting performance.
Technology:
Selecting equipment and tools, applying technology to specific tasks
Major
Course Projects
·
Food Safety Illness Bulletin Board
Project
·
Nutrition poster project
·
USDA MyPlate
Food Tracker activity
·
Weekly group lab experiences
·
Cultural Foods Research Project
·
Semester culmination project: Hosted meal
Assessment
Plan and Grading Scale
Student assessment will be based upon
group work and / or individual completion of project journals, presentations,
written reports, tests on concept knowledge and demonstrations of important
skills.
·
Tests/Quizzes: Evaluation of concept knowledge through
tests/quizzes and application through hands-on assessment.
·
Lab:
On – task, organization, evaluations, product
·
Projects: Quality of projects, reports, oral and
written presentations and lab work.
·
Daily Work: Daily assignments, journal, and self/group
evaluations.
Grading Scale:
A 95-100
A- 93-94
B+ 91-92
B 88-90
B- 86-87
C+ 84-85
C 79-83
C- 77-78
D+ 75-76
D 72-74
D- 70-71
Course Outline
I.
Factors that influence food choices
A. Physical
B. Emotional
and psychological
C. Social
II.
Nutrition
and food choices
A.
Identify
nutrients in foods and their functions
B.
Categorize
foods within MyPlate
i.
Foods
and wellness
ii.
Physical
activity and wellness
C.
Identify
Dietary Guidelines for Americans
D.
Principles
of Cookery
i.
Compare
heat transfer by conduction, convection and radiation
ii.
Differentiate
between moist and dry heat cooking methods
III.
Safety
and Sanitation Methods
A.
Identify
ways to prevent kitchen accidents
B.
Discuss
the causes of food-borne illness
C.
Explain
ways to prevent food-borne illness
IV.
Measuring
and Kitchen Equipment
A.
Identify
measuring tools
B.
Describe
proper procedures for measuring various types of ingredients
C.
Demonstrate
proper measuring techniques
V.
Food
Preparation and Nutrition
A.
Fruits
and Vegetables
i.
Identify
guidelines for purchasing and storing fruits and vegetables
ii.
Demonstrate
how to wash produce
iii.
Prepare
fruits and vegetable dishes using various cooking methods
B.
Dairy
Foods and Eggs
i.
Describe
types of dairy foods available
ii.
Identify
guidelines for buying and storing dairy foods.
iii.
Select
and prepare dairy food recipes
iv.
Select
and prepare recipes using eggs
C.
Meat and
Poultry
i.
Discuss
guidelines for purchasing meat, poultry and fish
ii.
Identify
types and cuts of meat and poultry
iii.
Describe
guidelines for storing meat and poultry
iv.
Select,
prepare and evaluate recipes using various forms of poultry and meat
D.
Baking
i.
Identify
the basic ingredients used in baking and the function of each
ii.
Identify
the methods of combining ingredients
1.
Quick
Breads
a.
identify
ingredients and methods used in preparing quick breads
b.
Select
and prepare quick bread recipes
2.
Cakes,
Cookies and Pies
a.
Describe
types of cakes, cookies and pies
b.
Select
and prepare recipes for cakes, cookies and pies
VI.
Cultural
Influences on Food Choices
A.
Latin
America
B.
Europe
C.
Asia and
the Pacific
VII.
Meal
Management
A.
Nutrition
from production to consumption
i.
Food
Processing and nutrition
ii.
Resources
and nutritional decision making
B.
Shopping
Savvy
i.
Identify
ways to save money when preparing an food budget
ii.
Compare
the costs of convenience and fast foods
1.
Identify
types of convenience foods
2.
Discuss
advantages and disadvantages of convenience foods
3.
Select
and prepare convenience food recipes
C.
Etiquette
i.
Explain
the importance of knowing table etiquette
ii.
Describe
basic etiquette guidelines
D.
Meal
Planning
i.
Basic
Meal Planning
ii.
Identify
factors that affect meal planning
iii.
Describe
characteristics that make meals appealing
iv.
Prepare
a weekly meal plan
v.
Meal
preparation culmination project
Updated: 8-15