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Course Syllabus
2017-2018
Human Services Cluster
Food, Wellness and Dietetics Pathway
StanHope Elmore High School
COURSE DESCRIPTION:
Food and Nutrition is a one-credit course within the Human Services Cluster. Topics include the impact of daily nutrition
and wellness practices on long-term health and wellness; physical, social, and psychological aspects of healthy nutrition
and wellness choices; selection and preparation of nutritious meals and snacks based on United States Department of
Agriculture (USDA) Dietary Guidelines and MyPlate; safety, sanitation, storage, and recycling processes and issues
associated with nutrition and wellness; impacts of science and technology on nutrition and wellness issues; and nutrition
and wellness career paths.
COURSE GOALS:
Students will develop a basic understanding of nutrition, foods, meal management, technology, and careers within the
areas of foodservice and nutrition.
COURSE OUTLINE:
Food
Nutrition
Meal Management and Services
Cuisine
Special Occasions
Technology
SUPPLY LIST:
3 ring binder (1 to 1.5 inches with pockets)
1 Pack of 5 dividers
Pens blue or black only - no exceptions
Pencils
Loose-leaf paper
CLASSROOM RULES :
BE PREPARED
BE RESPONSIBLE
BE PRODUCTIVE
Specific procedures and safety guidelines that will be used during food labs will be reviewed in class before the labs
begin.
Cell phones will only be allowed to be used for educational purposes and only with the teachers permission. No phones
will be allowed in the kitchen labs during the cooking process.
CONSEQUENCES:
1. Verbal Warning
2. Student/Teacher Conference
3. Parent contact
4. Office referral
*Severe offenses will result in an immediate office referral
ESSENTIAL QUESTIONS:
1. What is the impact of food choices on food preparation?
production and distribution? 12.How does the cost of food prepared at home differ
2. How do national and international food production from eating out?
and distribution systems influence food supply? 13. How does the nutritive value of food prepared at
3. What is the role of federal legislation and home differ from eating out?
regulations on food production and consumption? 14. How do you judge the quality of food?
4. How do food choices of individuals influence their 15. What management skills are needed to plan,
health and wellness? purchase, prepare, store, and serve food?
5. What are the nutritional standards used in planning 16. What etiquette practices are appropriate for various
recipes and meals? occasions?
6. What is the impact of diet fads, food addictions, and 17. What factors influence food choices in other parts of
eating disorders on fitness and wellness? the world?
7. How do your nutritional needs change as you grow? 18. How are certain food preparation techniques
8. What current issues and trends influence health, different from other regions of the world?
wellness, and nutrition? 19. How do the food items being served reflect the type
9. How do you plan meals that are nutritious, of occasion being celebrated?
economical, safe, and aesthetically pleasing? 20. How does technology affect daily food intake?
10. How is kitchen space organized for efficiency? 21. What skills and qualities are required to be a
11. What creative techniques are used in food successful professional in a food-related career?
GRADING SCALE:
90-100% A
80-89% B
70-79% C
60-69% D
Below 60% F
Please detach the following, sign, have your parents sign, and return to the teacher by August 15th.