Food and Nutrition: Grades 9, 10, 11, 12

Nutrition and Weight Control

The Food Consumer

Food/Technology

Kitchen Organization

Kitchen Appliances

Safety and Sanitation

Food Service and Etiquette

Food Preparation

Define terms related to nutrition and weight control

Describe psychological, physiological and environmental reasons for eating

Describe the effects of nutrition on health and body mass

Identify food related health problems

Name unhealthy diet practices

Define basic nutrient groups and their sources and functions

Explain MyPyramid including divisions, physical activity, recommended serving allowances

Name careers related to nutrition and weight control

Define terms related to the food consumer

Identify resources to consider in planning meals

List considerations in appealing and nutritious meals

Describe shopping strategies for making informed food purchases

Name government agencies that regulate food safety

Define terms related to food technology

Discuss effects of technology on food and nutrition

State current issues and trends in food technology

Explain use of the computer in food buying, menu planning, nutritional analysis, and other food related areas

State purposes of food additives

Compare advantages and disadvantages of convenience foods

Describe environmental concerns as the result of food technology

Define terms related to kitchen organization

Describe kitchen work centers

Identify types of kitchen floor plans

Explain the purpose of the work triangle

Name principles of kitchen storage

Define terms related to kitchen appliances

Describe selection, use, and care of large and small kitchen appliances

Describe trends in kitchen appliances

State ways to conserve resources in the kitchen

Discuss effect of technology in kitchen equipment

Define terms related to safety and sanitation

Describe food preparation, preservation, serving, and storage techniques that prevent food poisoning

Differentiate between food borne illnesses and the definition for each

State safety precautions to follow in the kitchen

Explain basic first aid procedures

Define terms related to serving and eating food at home and away from home

Describe table appointments

Explain principles of table setting

Discuss types of meal service

Describe proper manners for serving, eating, and clearing meals

Name guidelines for ordering, tipping, and paying in a restaurant

Define terms related to food preparation

Identify food preparation tools and equipment

Explain measuring techniques and equipment

List abbreviations and equivalent measures commonly used in recipes

List steps in using a recipe

Describe preparation of the following foods:<ul><li>appetizers</li><li>beverages</li><li>casseroles</li><li>dairy products</li><li>desserts</li><li>egg</li><li>fish</li><li>fruits</li><li>garnishes</li><li>grain products</li><li>meat</li><li>poultry</li><li>quick breads</li><li>salads</li><li>sandwiches</li><li>sauces</li><li>soups</li><li>vegetables</li><li>yeast</li></ul>

Use terms in context

Analyze influences of environment, family, culture, technology and lifestyle on food choices

Describe nutritional concerns for individuals throughout their life cycle

Compute BMI

Match food related health problems to descriptions to include, but not limited to:<ul><li>HBP (High Blood Pressure)</li><li>heart disease</li><li>diabetes I & II</li><li>lactose intolerance</li><li>food allergies</li><li>food sensitivities</li><li>obesity</li><li>vitamin & mineral deficiencies</li><li>underweight</li><li>malnutrition</li></ul>

Classify eating disorders

Create a project that exhibits the causes/effects of being underweight and overweight

Match nutrients with sources and functions<ul><li>water</li><li>vitamins</li><li>proteins</li><li>fats</li><li>carbohydrates</li><li>minerals</li></ul>

Analyze nutritional value of personal daily food intake

Plan menus to meet nutritional needs

Interpret the six main messages of the anatomy of MyPyramid

Develop a personalized nutrition plan using www.mypyramid.gov

Research careers related to nutrition and weight control

Use terms in context

Plan menus for low/high income families using the following resources, but not limited to:<ul><li>time</li><li>energy</li><li>food choices</li><li>money</li><li>preparatory skills</li><li>availability</li><li>equipment</li><li>available technology</li></ul>

Plan menus for family meals using meal pattern guidelines using the following considerations, but not limited to:<ul><li>color</li><li>shape/size</li><li>flavor</li><li>aroma</li><li>texture</li><li>temperature</li><li>dietary guidelines</li></ul>

List information on food labels required by law

Analyze data on nutritional fact panel

Contrast the variety between food shops

Compare/contrast generic, store brand and name brand

List ways a consumer can reduce waste by recycling & pre-cycling

List benefits of preparing a shopping list

Discuss product codes found on packaging such as UPC and open dating

Compute the unit price of a product

Research current FDA and USDA guidelines

Use terms in context

Explore the impact of technology on safety, availability, choices, and nutrient content of food

Explore current issues and trends in food technology to include, but not limited to:<ul><li>easy preparation</li><li>great taste</li><li>nutrition</li><li>allergies</li><li>food substitutes</li><li>health foods</li><li>fast food</li><li>engineered foods</li></ul>

Conduct a nutritional analysis of a variety of recipes (an option is to refer to MyPyramid.gov and then use My Pyramid Menu Planner)

Justify the four reasons additives are used in food products:<ul><li>adds nutrients</li><li>preserves quality</li><li>aids in processing or preparation</li><li>enhances flavors or colors</li></ul>

Discuss items that are considered GRAS(Generally Recognized As Safe)

Compare cost, quality, and time in the preparation of convenience food and the same food prepared conventionally

Analyze environmental issues related to food resources which include but are not limited to:<ul><li>chemical pollutants</li><li>conservation</li><li>food additives</li><li>genetic engineering</li><li>pollution</li><li>recycling</li></ul>

Use terms in context

Match kitchen work centers:<ul><li>cold storage/refrigerator</li><li>cleanup/sink</li><li>mixing/planning</li><li>cook/serving</li></ul>

Design the six different kitchen floor plans:<ul><li>one wall</li><li>Corridor</li><li>L shape</li><li>U shape</li><li>Peninsula</li><li>Island and Barrier Free</li></ul>

Identify the work triangle in various kitchens (suggested range should fall between 8 ft. to 22 ft.)

Apply principles in kitchen storage<ul><li>buy only what you need</li><li>first in first out (rotate stock)</li><li>clean storage areas</li><li>consider the shelf life</li><li>store items where you expect to use them</li></ul>

Use terms in context

Review procedures for using large and small kitchen appliances

Discuss how colors, size, style and technology affect kitchen appliance choices

Plan ways to use the following resources/methods:<ul><li>Energy Star</li><li>Energy Guide</li><li>Conservation Methods</li></ul>

Contrast/compare the advantages and disadvantages of technology with kitchen equipment

Use terms in context

Investigate prevention of food spoilage in the food industry

Recognize the temperature danger zones

Research current issues involving food borne illnesses

Evaluate a kitchen for safety hazards

Demonstrate basic first aid procedures

Use terms in context

Compare and contrast traditional table settings to contemporary table settings

Demonstrate table settings for a variety of menus

Demonstrate table settings for different types of meal service

Discuss factors to consider in planning and serving food for special occasions

Demonstrate proper table manners in public and private settings

Compute various types of gratuity

Use terms in context

Chart functions of preparation tools and equipment

Demonstrate measuring techniques

Match abbreviations and equivalent measures commonly used in recipes

Specify substitutions commonly used in recipes

Demonstrate math skills necessary to change the yield of a recipe

Prepare selected foods using a variety of methods