High School Course Outline
Course Title/Grade: Foods for Today/Grades 9-12 Semester Class: ½ credit
Instructor: Mrs. Lisa Klein Course Fee: $20.00
Course Description: Foods for Today is a course which includes the study of wellness and nutrition in one's every day life. Students explore food safety and sanitation; wellness and nutrition throughout the life cycle; basic food principles and preparation in this semester course. The primary focus of Foods for Today is for students to demonstrate nutrition and wellness practices that enhance individual and family well-being (NW 1):
Primary Text/Resources: Duyff, Roberta Larson. Nutrition and Wellness, 2nd ed. Peoria, IL: Glencoe/McGraw-Hill, 2004. Kowtaluk, Helen. Food for Today, 6th ed. Peoria, IL: Glencoe/McGraw-Hill, 1997.
Supplies Needed: Textbook, notebook, pens (black/blue), pencils, permission and ability to use TRHS computer system.
Student Expectations-Academic
Homework: Homework can include worksheets, text work, projects, and make-up labs.
Major Assignments/Projects: Nutrition in the Lifecycle Project
Field Trips:
Absences/Make Up Work:
· Make up work must be in two days following an (short) absence.
· Students will have two days for every 1 day absent for extended absences.
· It is the responsibility of the student to obtain missing work from the teacher upon his/her return.
· Students must make up missed food labs as well as assignments and tests.
Late Work: Work turned in late up to one week after the due date will be given 80% credit of the original point value. Extra credit will not be used for missed assignments or missed tests.
Extra Help: Students can receive additional help during the teacher’s preparation period or before or after school.
Students Expectations – Behavioral
· Students will be in assigned seats when the bell rings.
· Students will be responsible and prompt.
· Students will respect the rights of others.
· Students will take an active role in class: volunteering in class, participating in small groups/ being part of a team, helping others when possible, and being prepared for class.
Grading Policy/Grading Scale: Grades will be based on a points system. The following are the components of grade: Tests, chapter assignments/worksheets, projects, and class participation.
Grading scale: 100-90%=A, 89-80%=B, 79-70%=C, 69-60%=D, 59%-0=F
Course Curriculum
Content Standard:
Students will demonstrate nutrition and wellness practices that enhance individual and family well-being.
Learning Priorities and Performance Indicators
NW1.a: Analyze factors that influence nutrition and wellness practices across the life span.
NW1.a.10.h: Explain physical, emotional, social, psychological and spiritual components of individual and family wellness.NW1.a.11.h: Analyze the effects of psychological, cultural and social influences on food choices and other nutrition practices.
NW1.a.12.h: Analyze the governmental, economic and technological influences on food choices and practices.
NW1.a.13.h: Describe how food choices are influenced by availability, individual and family preferences and the media.
NW1.a.14.h: Analyze legislation and regulations related to nutrition and wellness.
NW1.b: Evaluate the nutritional needs of individuals and families in relation to health and wellness across the life span.
NW1.b.9.h: Analyze the effect of nutrients on health, appearance and peak performance.NW1.b.10.h: Analyze the relationship of nutrition and wellness to individual and family health throughout the life span.
NW1.b.11.h: Critically analyze dietary habits related to health and how they may affect body weight and long term health.
NW1.b.12.h: Describe the components of a nutrition label and how to use the information from labels in making informed decisions regarding food choices.
NW1.c: Demonstrate ability to acquire, handle and use foods to meet nutrition and wellness needs of individuals and families across the life span.
NW1.c.6.h: Describe the relationship between the food guidance system and the Dietary Standards for Americans.NW1.c.7.h: Design strategies that meet the health and nutrition requirements of individuals and families with special needs.
NW1.c.8.h: Demonstrate ability to select store, prepare and serve nutritious and aesthetically pleasing foods.
NW1.d: Evaluate factors that affect food safety from production through consumption.
NW1.d.13.h: Analyze conditions and practices that promote safe food handling.
NW1.d.14.h: Explain how contaminants may enter the food supply at various points in a food chain.
NW1.d.15.h: Analyze how changes in national and international food production and distribution systems influence the food supply.
NW1.d.16.h: Explain how food importing/exporting, processing, food handling and cooking methods can affect the safety of our food supply.
NW1.d.17.h: Analyze food borne illness factors, including causes, foods at risk and methods of prevention commercially and by individuals and families.
NW1.d.18.h: Analyze public dialogue about food safety and sanitation.
8/2014 lmk