• Course Title:  Basic Concepts of Food and Nutrition II

• Teacher:  Barbara Cochran

• Date: 2007-2008 School Year; Semester 1

 

• Course Description:   Basic Concepts of Food and Nutrition II is a continuation of Basic Concepts of Food and Nutrition I.  Students will become more involved in both the science and creativity of preparing nutritious meals and snacks.  Students will learn and prepare foods that include fruits, vegetables, salads, dairy, protein foods, and desserts.  Students will also explore careers in the food industry.  This class offers students an opportunity to learn and improve the skills involved with food preparation.  Lab work is incorporated into the lesson, so students have first-hand experiences in food preparation.

 

• Essential questions:      1.  How can I balance my diet so I’m eating a variety of foods to obtain the nutrients my body needs for optimal health?

                                        2.  What do I need to consider when selecting, preparing, and storing those foods?

 

• Vermont Standards Assessed:

                Vital Results:

1.13  Listening: Clarification and Restatement:  Students listen actively and respond to communications.  This is evident when students ask clarifying questions, restate, and respond through discussion and writing.

1.15  Speaking: Students use verbal and nonverbal skills to express themselves effectively.  This is evident when students share information and use accepted conventions of the English language in class presentations and job interviews.

2.6  Approach:  Application:  Students apply prior knowledge to solve problems.

3.3  Worth and Competence:  Respect:  Students demonstrate respect for themselves and others.

3.5  Healthy Choices:  Students make informed healthy choices that positively affect the health, safety, and well being of themselves and others.

3.14  Workplace:  Dependability and Productivity:  Students demonstrate dependability, productivity, and initiative.

Fields of Knowledge:

7.6  Mathematical Understanding:  Arithmetic Concepts:  Students understand arithmetic in computation.  This is evident when students consistently and accurately add, subtract, multiply, and divide numbers.

7.7  Mathematical Understanding:  Measurement Concepts:  Students use measurement concepts.  This is evident when students competently use basic measurement instruments.

 

• Outline of the Course:

                                1.  Review of Basic Concepts of Food and Nutrition I      (early September)

Essential Questions:  How does the food we eat affect who we are?  Why do we eat?  How does an individual incorporate the preparation and selection of healthy foods into their lifestyle?

Major Student Products/Assignments/Projects:      Vermont Standards Assessed:

        Presentation Project                                                        1.15                                        

Review Test                                                                    2.6

Resources/Major Readings:

        textbooks

2.    Super Cereals  (Grains)                                                     (mid September)

Essential Question:  How does one prepare foods from this group to make them taste and look good?

Major Student Products/Assignments/Projects:      Vermont Standards Assessed:

        Prepared foods                                                                3.14; 7.6; 7.7

        Unit test                                                                          2.6

Resources/Major Readings:

        Cookbooks

3.   Fruits                                                                                (late September)

Essential Questions:  What do you look for when buying fruits?  How should fruits be stored?  How should fruits be prepared to retain nutrients, color, flavor, and texture?

Major Student Products/Assignments/Projects:      Vermont Standards Assessed:

        Unusual fruits lab                                                           1.13

        Watermelon bowl                                                            3.3

Prepared Foods                                                               3.14

        Unit test                                                                          2.6

Resources/Major Readings:

        Cookbooks

                                4.  Vegetables                                                                          (early October)

Essential Questions:  What do you look for when buying vegetables?  How should vegetables be stored?  How should vegetables be prepared to retain nutrients, color, flavor, and texture?

Major Student Products/Assignments/Projects:      Vermont Standards Assessed:

        Relish Plate/Garnishes                                                    3.5

Prepared foods                                                                3.14

Vegetarianism Report                                                     1.13

        Unit test                                                                          2.6

Resources/Major Readings:

        Textbooks, cookbooks

                                5.  Salads                                                                                 (mid October)

Essential Questions:  How are salads incorporated into a meal?  How do you prepare and assemble salad ingredients to maintain nutrients and appeal?

Major Student Products/Assignments/Projects:      Vermont Standards Assessed:               

        Prepared Foods                                                               3.14                                                        

Resources/Major Readings:

        Textbooks, Cookbooks

                                6.  Dairy                                                                                  (late October)

Essential Questions:  What types of dairy products can you incorporate into your diet?  How are dairy products stored and heated to preserve nutrients, appeal, and safety? 

Major Student Products/Assignments/Projects:      Vermont Standards Assessed:

        Cheese sampling lab                                                        3.3

        White sauce product                                                       3.14

Resources/Major Readings:

        Textbooks, cookbooks

                                7.  Meat, Fish, & Poultry                                                       (November)

Essential Questions:  How do you select meat, fish, and poultry to fit into a budget?  How do you store and prepare meat, fish, and poultry to keep them safe and appealing?  

Major Student Products/Assignments/Projects:      Vermont Standards Assessed:

        Presentation Project                                                        1.15

Stuffing Cornish game hen                                              3.14

Resources/Major Readings:

        Textbooks, cookbooks

                                8.  Eggs and Legumes                                                              (December)

Essential Questions:  How are eggs graded?  What should you consider when selecting eggs?  How should eggs be prepared and stored to maintain quality and safety?  What functions do eggs serve as ingredients?  How should you buy, store, and prepare legumes?

 Major Student Products/Assignments/Projects:     Vermont Standards Assessed:

         Egg recipe (omelet/quiche)                                             3.14

        Legume recipe                                                                 3.14

Resources/Major Readings:

        Cookbooks, recipes

                                9. Advanced Desserts                                                             (early January)

Essential Questions:  How should ingredients be blended for the various types of cakes, cookies, and pastries?  How should cakes, cookies, and pies be stored to maintain freshness?

Major Student Products/Assignments/Projects:      Vermont Standards Assessed:

                                                        Prepared recipes                                                             3.14

Resources/Major Readings:

        Cookbooks, recipes

10. When You’re On the Go

Essential Questions:  What do I need to consider when packing meals-to-go that are tasty, nutritious, and safe to eat?  How can I choose nutritious meals when eating meals out?

Major Student Products/Assignments/Projects:      Vermont Standards Assessed:

                                                        Snack survey                                                                   3.5

                                                        One-dish meal                                                                 3.14

Resources/Major Readings:

        Cookbooks, recipes

11.  Career Exploration

                                                Essential Question:  What career opportunities in food and nutrition are available?

Major Student Products/Assignments/Projects:      Vermont Standards Assessed:

                                                         Research project                                                            1.15

Resources/Major Readings:

        Library & computer lab resources

 

 

• Teaching Methods:  As there is no formal textbook, a variety of teacher roles and multiple student roles will be combined.  The teacher will provide direct instruction, as well as be a facilitator, coach, guide, and observer while the student will assume roles of planner, questioner, and scientist.

 

 

• You Will Need: 

·         a 3-ring binder with dividers and paper

·         a writing utensil

·         a hair elastic or a hat, if you have long hair

 

 

• Grading Policy: 

                20% class work (includes binder checks) / worksheets                                                                          3.3, 7.6, 7.7

                15% class participation & attitude                                                                                                         3.3, 3.14

                20% quizzes & tests                                                                                                                               2.6

                25% food preparation labs                                                                                                                     3.14

                20% homework                                                                                                                                       1.13, 1.15, 3.5

 

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Dear Parent/Guardian:  Please read this syllabus, discuss it with your son/daughter and sign it.  Thank-you!

 

                                                                                                                                Barbara Cochran  (453-2333 ext. 2009)

                                                                                                                                Family and Consumer Sciences

                                                                                                                                (bcochran@anesu.org)

 

I have read this syllabus with my son/daughter:                                                                                                   

                                                                  Date: