Family & Consumer Science

Nutrition and Wellness

This basic nutrition and food preparation course is designed to teach students the skills and cooking techniques necessary to prepare nutritious foods. Students will follow recipes that use ingredients from each section of the food pyramid. Kitchen equipment, such as a microwave, stove, food processor, blender and pasta machine, will be used. Personal nutrition analysis will show students any areas they need to improve on in their daily diet. Students have the opportunity to earn the food handlers permit in class after studying food safety guidelines. Skills focused on include organization, teamwork, and time management.

  Unit text: Food for Today (2000 ed.)    

For each area of focus students will learn:

         Objectives: Students will be able to…………

• Apply MyPyramid and the 2005 Dietary Guidelines in planning and evaluating meals for nutrition & wellness needs.
• Demonstrate ability to prepare and serve nutritious and aesthetically pleasing foods.
• Know the functions that nutrients perform in the body, and some main sources of those nutrients.
• Analyze ingredients and nutritional information on convenience food labels.
• Demonstrate conditions and practices that promote safe food handling.
• Practice good personal hygiene, health procedure and report symptoms of illness.
• Apply the fundamentals of time and temperature to cooking, cooling, and reheating a variety of foods.
• Demonstrate ability to follow standardized recipes as well as reduce and increase recipes.
• Demonstrate skills in knife, tool, and equipment handling.
• Apply time management techniques while working cooperatively as a member of a group.
• Compare and contrast cooking methods (moist –heat, dry-heat cooking methods, etc…
• Demonstrate a variety of cooking methods including: baking, broiling, sautéing,
• Demonstrate food presentation techniques
  
  Nutrition & Wellness Staff 

Mrs. Knudsen