Welcome to Nutrition and Food Science
Spring Semester 2008
NUTRITION AND FOOD SCIENCE
CSH FAMILY AND CONSUMER SCIENCE
MRS. LINDA CARTER
817-949-5855
lcarter@cisdmail.com
Grade placement: 10-12 Elective Credit: ½
CLASS OVERVIEW: This laboratory course concentrates on nutrition, food choices, and food management skills for individuals and the family throughout the life cycle. Instruction addresses nutrition and food science from the perspective of food habits and wellness, menu planning, special dietary needs, food labeling, and food handling, storage, and preparation practices. Meal etiquette, career options, and techniques for managing multiple family, community, and wage-earner roles are part of this content. The impact of technology on food choices, preparation, and nutritional quality is addressed.
Textbook: FOOD FOR TODAY
FIRST SIX WEEKS:
• Influences on food choices
• Food facts, fallacies, and fads
• Nutrient function and sources
• Food Pyramid
• Nutrition labels
• Special dietary needs
SECOND SIX WEEKS:
• Safety and sanitation
• Food preparation tools
• Food preparation techniques
• Meal management
• Etiquette
• CAREER CONNECTION
Meal preparation home experience
THIRD SIX WEEKS:
During this six weeks students are given numerous opportunities to plan, prepare, and evaluate a variety of foods in class. Nutritional information as well as food preparation skills will be addressed by preparing foods from the following list of foods:
• Fruits
• Vegetables
• Dairy foods
• Eggs
• Pasta
• Baking basics
• Quick and yeast breads
• Meat, poultry, fish or protein alternatives
• Regional foods
SUPPLIES:
Each student is asked to bring one roll of paper towels and one pop-up container of disinfecting wipes (Clorox type). There is no fee for the cooking labs. Occasionally students may be asked to furnish additional supplies as “extras”. (For example, they may be asked bring a brownie mix or popcorn that they can prepare and enjoy after a test.) These “extras” will be voluntary only and will not be required but rather will be a supplemental activity for them to enhance their experiences.
GRADES Daily grades will count 40% and will include daily assignments, class participation, quizzes, short-term projects and labs.
Major grades will count 60% and will include tests, reports, and long-term projects.
Assignments need to be turned in promptly. It is the student’s responsibility to pick up missed work.
A CAREER CONNECTION project will be done each semester. This is a major project that will be weighted as 2 test grades. Details will be given in class.
TUTORIALS: Daily before school. Specific times are posted on bulletin board.
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