NUTRITION AND WELLNESS SYLLABUS Course # 5342 Department of Family and Consumer Science First Semester Mrs.

Deborah Sellers Preparation Period: Block Four FACS Area dsellers@ greensburg.k12.in.us GCHS Phone # 663-7176 ext. 1320 Course Description: The goal of the Nutrition and Food course is to promote healthful eating and physical activity by using information from the Food Guide Pyramid, Dietary Guidelines for Americans and food labels. Students will learn how to select, purchase, prepare and eat healthful foods. Course information presents a wide variety of topics including cultural diversity, food customs, food technology and safety of our food supply. Materials: Food for Today textbook Notebook with note paper and pockets Pencil and/or blue or black pen Hair tie for food labs if you have shoulder length hair or longer Grading: Food labs, chapter tests and daily assignments will determine your grade. Tests and food labs are equal in value (50%) and daily assignments will weigh 50%. It is your responsibility to make up work missed when absent from class. You have the same number of days to complete missed work as days you were absent from class. You may email or ask me in person, check the assignment board or ask a trustworthy classmate what you missed in class. Grading Scale 100-94 A 93.9-90 A89.9-87 B+ 86.9-83 B 82.9-80 B79.9-77 C+ 76.9-73 C 72.9-70 C69.9-67 D+ 66.9-63 D 62.9-60 D59.9 F

Attendance Policies There is no equivalent to make up missed food labs. Please plan accordingly when scheduling dentist appts., college days, etc The following lab score will be doubled of the first lab you miss. You may only make up one previous lab score. For example, if you miss two consecutive labs the first missed lab score will be zero and the second lab score will be the score of the next lab. Working with your lab partners cannot be duplicated at home or during seminar time. Please make every effort to be here on lab days. Unexcused, truant and suspended students will not get credit for missed assignments, tests and labs. Students who have not completed work during the grading period will receive an incomplete on their grade sheet. The work must be completed and the grade changed within the given time frame. The student is responsible for arranging time with the instructor to complete missed work. Interim Grade Notices I will send out interim grades to parents of students not working to their potential and students who are receiving a C- or lower. Nine-week and Semester Exams will be given. Mrs. Sellers' FACS Classroom Rules 1. 2. 3. 4. 5. 6. 7. Talking or disrupting the class in any manner that will interfere with your attention or that of another student will not be tolerated. The GCS Board has adopted a Zero Tolerance Policy for harassment. Students are not permitted to harass a fellow student or adult in any manner. Students are to come to class prepared and bring all materials needed for class or lab. Sharpen pencils before class begins. You will not be permitted to return to your locker. Do not comb hair; put on makeup or nail polish in class. Students are expected to push in their chairs when leaving their table. Students are expected to leave their table and kitchen area clean before leaving the classroom. Students are not permitted to drink or eat in the class unless it was prepared in the lab for class. Students are to remain in their seats until the end of the class period and listen quietly to announcements.

8. 9.

Be respectful of the schools property do not write on books, tables or damage the counters or chairs. Students will be responsible to pay for equipment they break. Periodically I will be absent from school. I expect my substitute teacher to be treated with respect. If the substitute reports any problems, I will assign detention.

10. Cheating will not be tolerated. You will receive a zero on the assignment and risk loosing credit in the class. Come to class prepared and ask for help during my prep/seminar time. 11. Students are to have purses closed and on the floor during class time. No purses are allowed in the lab. Students are not permitted to have hands in purses or pockets for extended periods of time.

Tardy Policy You are expected to be in the classroom and in your seat when the bell rings. Consequences 1. 2. 3. Verbal warning. Student will be written up and sent to Mr. Hipskind. Classroom suspension and contact parent(s). In the case of severe offenses, I reserve the right to skip directly to #3.

NUTRITION AND FOOD TENTATIVE SYLLABUS Week 1 Week 2 Week 3 Week 4 Week 5 Week 6 Week 7 Week 8 Week 9 Introduction and Ch. 10 Nutrition Guidelines Ch. 6 Carbohydrates Ch. 7 Proteins & Fats Ch. 8 Vitamins & Minerals Ch. 9 Water & Phytochemicals Ch. 20 Food Safety & Storage Ch. 21 Preventing Kitchen Accidents Ch. 24 Using Recipes Ch. 25 Preparation Techniques Ch. 26 Cooking Methods Ch. 19 Etiquette Ch. 30 Fruit Ch. 31 Vegetables Ch. 41 Salads & Dressings Ch. 32 Grains Ch. 33 Legumes, Nuts & Seeds

Week 10 Week 11 Week 12 Week 13 Week 14 Week 15 Week 16 Week 17 Week 18

Ch. 44 Baking Basics Ch. 45 Quick & Yeast Breads Ch. 46 Cakes, Cookies & Candies Ch. 47 Pies & Tarts Ch. 34 Dairy Foods Ch, 35 Eggs Ch. 40 Sandwiches & Pizza Ch.36 Meat Ch. 37 Poultry Ch. 42 Stir-fries & Casseroles Clean labs and Final Exam

*Syllabus subject to change.