Jay County High School
Family and Consumer Science Curriculum Guide
Advanced Foods and Nutrition
Grades 9 – 12
Standard 1Students will demonstrate professional and ethical standards and content from other disciplines in the study of advanced nutrition and foods topics.
Art Academic Standard / Literacy Embedded Standard / Learning Activities / Assessment(s)
AFN-1.1 Integrate processes of critical and creative thinking, communication, leadership, and management, in the study of nutrition and foods. / 9-12.RT.1Cite specific textual evidence to support analysis of technical texts, attending to important distinctions the author makes and to any gaps or inconsistencies in the account. / Students will list examples of negative influences on overall pattern of food choices. / Students will be evaluated on the quality of the written work.
AFN-1.2 Utilize emerging technologies responsibly in various aspects of nutrition and foods. / Students will identify new forms of packing developed to keep food safe longer. / Students will be evaluated on the overall quality of the report.
AFN-1.3 Apply standards from math, science, language arts, and/or social studies to the study of nutrition and foods. / Students use math to adjust a recipe to the correct amount needed. / Student will be evaluated on the quality of the work.
AFN-1.4 Devise standards and demonstrate positive, ethical behavior in individual, family, community, and workplace settings related to the study of nutrition and foods. / Students will orally discuss how they set a good example for younger siblings by making healthy and good choices. / Students will be evaluated by the participation and appropriate contribution to the discussion.
Standard 2
Students will evaluate factors that influence nutrition and health of individuals, families, and communities.
Art Academic Standard / Literacy Embedded Standard / Learning Activities / Assessment(s)
AFN-2.1 Synthesize dietary guidelines and menu-planning principles to develop and modify food plans and menus that meet needs and preferences of individuals and families. / 9-12.RT.6 Analyze the author’s purpose in providing an explanation, describing a procedure, or
discussing an experiment in a text, identifying important issues that remain unresolved. / Students will create a menu for vegetarian. / Students will be evaluated on the quality of the menu.
AFN-2.2 Analyze global and international influences on food choices, attitudes, and other nutrition and foods practices. / Students will describe aspects of culture and how it affects food choices and practices. / Students will be evaluated on the overall quality of the report.
AFN-2.3 Analyze social and cultural foods and nutrition practices and preferences. / 9-12.RT.4 Determine the meaning of symbols, key terms, and other domain-specific words and phrases as
they are used in a specific scientific context relevant to grades 11-12 texts and topics. / Students will research a country and find information about their food practices. / Students will be evaluated on the quality of the report.
AFN-2.4 Assess governmental, economic, geographic, and technological influences on nutrition and foods practices, food availability, and hunger. / 9-12.RT.8 Evaluate the hypotheses, data, analysis, and conclusions in a technical subject, verifying the
data when possible and corroborating or challenging conclusions with other sources of
information. / Students will define ergonomics and give details of how it is used in the home. / Students will be evaluated on the quality of the solution.
AFN-2.5 Analyze legislation and regulations related to nutrition and foods issues. / 9-12.RT.1 Cite specific textual evidence to support analysis of technical texts, attending to important distinctions the author makes and to any gaps or inconsistencies in the account. / Students will interpret laws regulating transporting food across the nation. / Students will be evaluated on the accuracy of the written report.
AFN-2.6 Evaluate factors that influence nutrition and foods-related behaviors of individuals in family, workplace, and community settings. Demonstrate appreciation for diverse perspectives, needs, and characteristics of individuals and families. / The students will attain the ability to participate in group activities in a good production lab. / The students will be evaluated on the attitude and the team participation.
Standard 3
Students will synthesize principles of food acquisition, handling, preparation, and service to meet long term nutrition and foods needs and preferences of individuals, families, and communities.
Art Academic Standard / Literacy Embedded Standard / Learning Activities / Assessment(s)
AFN-3.1 Access, evaluate, and utilize multiple sources of information to meet a wide variety of special needs and challenges related to nutrition and foods. / 9-12.RT.1Cite specific textual evidence to support analysis of technical texts, attending to important distinctions the author makes and to any gaps or inconsistencies in the account. / Students will investigate on the Internet the diet programs available for various special needs. / Students will be evaluated on the overall quality of the written report.
AFN-3.2 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing meals, foods, and food products. / 9-12.RT.5 Analyze how the text structures information or ideas into categories or hierarchies,
demonstrating understanding of the information or ideas. / The students will prepare a nutritious and eye pleasing product. / The students will be evaluated on the quality of their pie and yeast bread.
AFN-3.3 Demonstrate current and emerging principles and practices of conservation, recycling, and waste disposal in food production and service. / 9-12.RT.3Follow precisely a complex multistep procedure when performing technical tasks; analyze the specific results based on explanations in the text. / The students will identify various methods to conserve energy in the kitchen. / The students will be evaluated on their report.
AFN-3.4 Select, use, maintain, and store food production equipment in accordance with standard practices. / 9-12.RT.3Follow precisely a complex multistep procedure when performing technical tasks; analyze the specific results based on explanations in the text. / The students will identify and demonstrate the use of various pieces of kitchen equipment. / Students will be evaluated on performance and on a quiz.
AFN-3.5 Apply management principles to planning, inventory control, purchasing, and storage in food production. / 9-12.RT.5 Analyze how the text structures information or ideas into categories or hierarchies,
demonstrating understanding of the information or ideas. / The students will prepare an inventory sheet of supplies needed for specific labs. / The students will present an up-to-date inventory of supplies needed and supplies on head for each lab.
Standard 4
Students will evaluate factors that affect food safety and sanitation from production through consumption.
Art Academic Standard / Literacy Embedded Standard / Learning Activities / Assessment(s)
AFN-4.1 Demonstrate receiving, storage, handling, preparation, and serving techniques, including personal hygiene, that promote safety and sanitation of foods and prevent cross-contamination. / 9-12.RT.10 By the end of grade 12, read and comprehend technical texts in the grades 11-CCR textcomplexity band independently and proficiently. / The students will practice proper food safety guidelines when handling individual food items or serving the finished products. / The students will be critiqued on food handling skills in lab and while serving food.
AFN-4.2 Demonstrate procedures for cleaning and sanitizing equipment used in various phases of food handling. / The students will practice proper cleaning procedures when handling food items. / The students will orally and physically demonstrated proper sanitation techniques in the classroom lab situation.
AFN-4.3 Evaluate impacts of national and international food production and distribution on food safety and sanitation. / 9-12.RT.4 Determine the meaning of symbols, key terms, and other domain-specific words and phrases asthey are used in a specific scientific context relevant to grades 11-12 texts and topics. / Students will describe the terms industrialized and developing nations and list factors of their staple foods. / Students will be evaluated on the overall quality of the written report.
AFN-4.4 Critique and participate in public dialogue about food safety and sanitation practices and standards. / 9-12.RT.7 Integrate and evaluate multiple sources of information presented in diverse formats and media
(e.g., quantitative data, video, multimedia) in order to address a question or solve a problem. / The students will critique a good safety video. / Students will be evaluated on the accuracy of a quiz on the video.
Standard 5
Students will evaluateimpacts of science and technology on nutrition and foods and related issues.
Art Academic Standard / Literacy Embedded Standard / Learning Activities / Assessment(s)
AFN-5.1 Assess scientific and technological advances in food processing, storage, product development, and distribution and their impacts on nutrient content, availability, safety, and handling of food. / 9-12.RT.2 Determine the central ideas or conclusions of a text; summarize complex concepts, processes, or information presented in a text by paraphrasing them in simpler but still accurate terms. / Students will identify and describe ways in which technology is being used to increase the global supply. / Students will be evaluated on the overall quality of the written report.
AFN-5.2 Assess effects of food science and technology on meeting nutrition and foods needs and preferences. / Students will research one product that is being developed to increase food supply. / Students will be evaluated on the overall quality of the oral presentation of the research.
Standard 6
Students will integrate knowledge, skills, and practices required for careers in the nutrition and food industry.
Art Academic Standard / Literacy Embedded Standard / Learning Activities / Assessment(s)
AFN-6.1 Examine education and training requirements and opportunities for employment and entrepreneurial endeavors in food production and service industries. / 9-12.RT.9 Synthesize information from a range of sources (e.g., texts, experiments, simulations) into a coherent understanding of a process, phenomenon, or concept, resolving conflicting information when possible. / Students will visit a web site to search for job opening in food related careers. / The students will be evaluated on the overall quality of the report.
AFN-6.2 Demonstrate customer service skills and professional relationships with coworkers/team members and customers in nutrition and food workplace settings. / 9-12.RT.10 By the end of grade 12, read and comprehend technical texts in the grades 11-CCR textcomplexity band independently and proficiently. / The students will personally illustrate employable skills. / The student will illustrate and critique a skit consisting of positive and negative employability skills in the food service career path.
AFN-6.3 Demonstrate work ethics and professionalism related to careers in nutrition and foods industries. / 9-12.RT.1Cite specific textual evidence to support analysis of technical texts, attending to important distinctions the author makes and to any gaps or inconsistencies in the account. / Students will list qualities of work ethics of a professional in the nutrition related careers. / The student will be evaluated on the accuracy of the written report.