Food, Wellness and Dietetics Program
Cluster: Human Services
Course: Dietetics
Columbia High School
Ms. Tabor Edgecombe
Course Description-. Dietetics is a one-credit course that provides students with advanced knowledge and skills used in nutrition and dietetics. Major topics include nutrition, meal planning, safety, food science, and professional behavior. Career and technical student organizations are integral, cocurricular components of each career and technical education course. These organizations serve as a means to enhance classroom instruction while helping students develop leadership abilities, expand workplace-readiness skills, and broaden opportunities for personal and professional growth. Family, Career and Community Leaders of America (FCCLA) are integral parts of the curriculum, provides opportunities to apply instructional competencies and workplace readiness skills, enhance leadership development skills, and provides opportunities for community service.
PREREQUISITE- The foundation course: Family and Consumer Sciences Course.
Course Goals- Students will:
NUTRITION
1. Assess the influence of various factors on food and nutrition choices. Examples: socioeconomic, psychological, physiological, cultural, religious
2. Describe major nutrients and functions of these nutrients in the human body.
3. Determine nutrient deficiency diseases common throughout the world.
4. Determine food modifications required with special diets. Examples: vegetarianism, sports nutrition, diabetes, lactose intolerance, food allergies
5. Assess the long-term effects of food choices on a healthy lifestyle.
Meal Planning
6. Evaluate various types of menus used in meal planning. Examples: cycle, nonselective, selective, single use
7. Use dietary guidelines to plan menus that meet nutritional needs of clients throughout the life span.
8. Assess common therapeutic diets for suitability. Examples: liquid, soft, bland, diabetic, calorie-restricted, calorie-controlled, fat-restricted, sodium-restricted
9. Explain the importance of food preparation techniques that conserve nutrients.
Safety
10. Recognize principles and procedures of the Hazard Analysis and Critical Control Point (HACCP) system for food handling and processing.
11. Determine microorganisms that cause foodborne illnesses and conditions required for growth of each.
12. Analyze symptoms and preventive measures for common foodborne illnesses.
Food Science
13. Describe the chemical makeup of major food nutrients. Examples: carbohydrates, proteins, fats, vitamins, minerals, water
14. Use sensory methods to evaluate food products.
Professional Behavior
15. Determine the importance of participating in nutrition and dietetic professional associations.
• Describing ethical behavior in the field of dietetics
16. Interpret local, state, and federal legislation, regulations, and licensure laws related to dietetics and nutritional services.
17. Evaluate nutrition resources, services, and agencies available in the community.
18. Determine human relation skills required for interacting with the general public.
Technology and Careers
19. Describe technology used in providing dietetics and nutrition services.
20. Determine career and entrepreneurial opportunities in dietetics and nutrition services.
• Identifying required credentials for dietetics and nutrition services
COURSE OUTLINE
I. Nutrition
II. Meal Planning
III. Safety
IV. Professional Behavior
V. Meal Management
VI. Technology and Careers
CULMINATING PROJECTS
1. Complete Career/ Technical Folder
2. Kitchen and food safety test- 100% accuracy
3. Articles on food production and technology
4. Career cruising
5. Evaluation of personal diet
6. Modify menus for various age groups
7. Create family menu for 3 days
8. Research- Nutrient Deficiencies
9. Research- Eating Disorders
10. Cookbooks
11. Food Lads
12. Nutrient Mapping
13. Computer Analysis add to Portfolio
Essential Questions
1. Why is it important to understand the major nutrients and functions of these nutrients in the human body?2. What are symptoms of malnutrition?
3. How are food choices and health related?
4. What factors impact food and nutritional choices? What is the impact of long-term effects
of food choices on a healthy lifestyle?
5. What are the various types of menus in meal planning?
6. How are dietary guidelines used to plan menus to meet the nutritional needs of clients throughout
the life span?
7. How are therapeutic diets evaluated for stability?
8. Why are nutrients conserved in food preparations?
9. How can different nutritional needs be met with similar foods?
10. What is the importance of the HACCP system in a food service operation?
11. What are the steps to carry out a proper HACCP procedure?
12. What are ways that common foodborne illnesses can occur?
13. What are the symptoms of common foodborne illnesses?
14. What are the best ways to prevent an outbreak of foodborne illnesses?
ASSESSMENTS/ GRADING PROCEDURES
60 %- Standard Based Summative Assessment
40%- Formative Assessment and Assignments
Course/Program Credential(s): Postsecondary Degree, University Degree
Other: AAFCE Pre - Professional Assessment - Nutrition and Food Science and/or Broad Field Family and Consumer Science
GRADING SCALE
90-100 A
80-89 B
70-79 C
60-69 D
Below 60 F
FEES/ DUES
Fees for Food and Nutrition Course $25.00
Dues for FCCLA $ 12.00
TEXTBOOK