Course Description
How does the food I purchase and consume affect my health and lifestyle? How do I select and prepare nutritious foods. What consumer skills can help me achieve the most value for my dollar, when purchasing food? This course will help students learn answers to these life-impacting questions. Students will use many "tools" in addition to notes such as discussions, group work, hands-on projects, foods labs, and video productions.
Core Curriculum Content Standards
PA Common Core: English Language Arts (2013)
Speaking and Listening: Students present appropriately in formal speaking situations, listen critically, and respond intelligently as individuals or in group discussions.
GRADES 9-10
- Initiate and participate effectively in a range of collaborative discussions on grades level topics, texts, and issues, building on others’ ideas and expressing their own clearly and persuasively.(1.5.9-10.A)
PA Common Core: Science and Technical Subjects (2012)
Reading Informational Text: Students read, understand, and respond to informational text – with emphasis on comprehension, making connections among ideas and between texts with focus on textual evidence.
GRADES 9-10
- Determine the central ideas or conclusions of a text; trace the text’s explanation or depiction of a complex process, phenomenon, or concept; provide an accurate summary of the text.(3.5.9-10.B)
- Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks, attending to special cases or exceptions defined in the text.(3.5.9-10.C)
- Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 9–10 texts and topics.(3.5.9-10.D)
- Analyze the structure of the relationships among concepts in a text, including relationships among key terms (e.g., force, friction, reaction force, energy).(3.5.9-10.E)
GRADES 11-12
- 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.(3.5.11-12.B)
- Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks; analyze the specific results based on explanations in the text.(3.5.11-12.C)
- Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 11–12 texts and topics.(3.5.11-12.D)
Family and Consumer Sciences (2002)
Balancing Family, Work, and Community Responsibility
Grade 9
- Assess the effectiveness of the use of teamwork and leadership skills in accomplishing the work of the family(11.2.9.C)
Food Science and Nutrition
Grade 9
- Explain how scientific and technological developments enhance our food supply (e.g., food preservation techniques, packaging, nutrient fortification).(11.3.9.A)
- Identify the cause, effect and prevention of microbial contamination, parasites and toxic chemicals in food.(11.3.9.B)
- Analyze relationship between diet and disease and risk factors (e.g., calcium and osteoporosis; fat, cholesterol and heart disease; folate and birth defects; sodium and hypertension).(11.3.9.D)
- Analyze the energy requirements, nutrient requirements and body composition for individuals at various stages of the life cycle.(11.3.9.E)
- Hypothesize the effectiveness of the use of meal management principles (e.g., time management, budgetary considerations, sensory appeal, balanced nutrition, safety, sanitation).(11.3.9.F)
- Analyze the application of physical and chemical changes that occur in food during preparation and preservation.(11.3.9.G)
Grade 12
- Analyze how food engineering and technology trends will influence the food supply.(11.3.12.A)
- Critique diet modifications for their ability to improve nutritionally-related health conditions (e.g., diabetes, lactose-intolerance, iron deficiency).(11.3.12.D)
- Analyze the breakdown of foods, absorption of nutrients and their conversion to energy by the body.(11.3.12.E)
- Evaluate the application of nutrition and meal planning principles in the selection, planning, preparation and serving of meals that meet the specific nutritional needs of individuals across their lifespan.(11.3.12.F)
- Analyze the relevance of scientific principles to food processing, preparation and packaging.(11.3.12.G)
Units
Unit #1 - Ecosystems, food in your life, farm to table
Unit #2 - Food supply chain
Unit #3 - Food technology
Unit #4 - Nutrients and their functions
Unit #5 - Nutrition and fitness
Unit #6 - Choose My Plate
Unit #7 - Fruits
Unit #8 - Vegetables
Unit #9 - Grains
Unit #10 - Proteins
Unit #11 - Dairy
Course Resources
Food and Nutrition for You by Kristine Westover 2017
Guide to Good Food by Largen and Bence,
Food Nutrition and Wellness by Roberta Larson Duyff
Food for Today, McGraw-Hill Glencoe
