CTE: Family and Consumer Sciences Nutrition and Food Prep 1 (45-Day Block Schedule) National FCS Standards

s Content Objectives Iowa Core Common Student Centered Learning Targets Common Assessments

Summer 2012 Graduate Ends

Unit 1: Kitchen BasicsEquipment & Organization / Measurement/ Factors that influence our choices (5 days) 14.1 Evaluate the nutritional needs of individuals and families in relation to health and wellness across the life span.

14.1.1 Examine physical, emotional, social, psychological, and spiritual components of individual and family wellness. 14.1.2 Compare the impact of psychological, cultural, and social influences on food choices and other nutrition practices. 14.1.3 Examine the governmental, economic, and technological influences on food choices and practices.

Explain how personal choices impact health maintenance and disease prevention. Explain how family, peers, cultural practices and attitudes influence health Demonstrate functional health literacy skills to obtain, interpret, understand and use basic health concepts to enhance personal, family, and community health. Explain how personal choices impact health maintenance and disease prevention.

I CAN explain how my daily food choices impact my health. I CAN identity and correctly use the proper kitchen equipment for a specific task.

Graduates possess the knowledge and skills to be selfdirected and autonomous: They demonstrate an understanding of the attributes of physical and mental wellbeing.

CTE: Family and Consumer Sciences Nutrition and Food Prep 1 (45-Day Block Schedule)

Summer 2012

Evaluate healthy and unhealthy alternatives in decision-making. Identify factors that influence healthy eating. Unit 2: Safety & Sanitation (3 days) 14.0 Demonstrate nutrition and wellness practices that enhance individual family and well-being 14.3 Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span. 14.4 Evaluate factors that affect food safety from production through consumption. 14.3.3 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods 14.4.1 Analyze conditions and practices that promote safe food handling. 14.4.2 Analyze safety and sanitation practices throughout the food chain. 14.4.5 Analyze food borne illness factors, including causes, foods at risk, and methods of prevention commercially and by

Evaluate healthy and unhealthy alternatives in decision-making. Identify factors that influence healthy eating.

I CAN practice proper food and equipment handling techniques. I CAN evaluate conditions and practices that promote safe food handling.

Graduates possess technological and information literacy: They can access and evaluate information from a variety of sources to continue their learning.

CTE: Family and Consumer Sciences Nutrition and Food Prep 1 (45-Day Block Schedule) individuals and families. 8.2.1 Identify characteristics of major food borne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention. 8.0 Food Production and Services Integrate knowledge, skills, and practices required for careers in food production and services. 8.2 Demonstrate food safety and sanitation procedures. 8.2.5 Practice good personal hygiene/health procedures, including dental health and weight management, and report symptoms of illness. 8.2.6 Demonstrate proper purchasing, receiving, storage, and handling of both raw and prepared foods. 8.2.7 Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods, between raw and ready-to-eat foods, and between animal and fish sources and other food products.

Summer 2012

CTE: Family and Consumer Sciences Nutrition and Food Prep 1 (45-Day Block Schedule)

Summer 2012

Unit 3: Fruit & Vegetables (6 days) 14.0 Demonstrate nutrition and wellness practices that enhance individual family and well-being 14.3 Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span. 14.4 Evaluate factors that affect food safety from production through consumption. 14.3.3 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods 14.4.1 Analyze conditions and practices that promote safe food handling.

Use time efficiently to manage workload Segment task into logical steps with appropriate estimates of time

I CAN successfully read and demonstrate how to follow a recipe. I CAN apply basic food preparation techniques to a variety of foods. I CAN demonstrate teamwork and leadership skills needed to prepare for career opportunities. I CAN apply basic food preparation techniques to a variety of foods. I CAN demonstrate teamwork and leadership skills needed to prepare for career opportunities.

Demonstrate productivity and accountability by meeting high expectations. Demonstrate accountability for individual performance

Graduates possess the knowledge and skills to be selfdirected and autonomous: They demonstrate an understanding of the attributes of physical and mental wellbeing.

CTE: Family and Consumer Sciences Nutrition and Food Prep 1 (45-Day Block Schedule) Unit 4: Dairy / Protein (4 days) 14.0 Demonstrate nutrition and wellness practices that enhance individual family and well-being 14.3 Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span. 14.4 Evaluate factors that affect food safety from production through consumption. 14.3.3 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods 14.4.1 Analyze conditions and practices that promote safe food handling.

Summer 2012

Use time efficiently to manage workload Segment task into logical steps with appropriate estimates of time

I CAN successfully read and demonstrate how to follow a recipe. I CAN apply basic food preparation techniques to a variety of foods. I CAN demonstrate teamwork and leadership skills needed to prepare for career opportunities. I CAN apply basic food preparation techniques to a variety of foods. I CAN demonstrate teamwork and leadership skills needed to prepare for career opportunities.

Demonstrate productivity and accountability by meeting high expectations. Demonstrate accountability for individual performance

Graduates possess the knowledge and skills to be selfdirected and autonomous: They demonstrate an understanding of the attributes of physical and mental wellbeing.

CTE: Family and Consumer Sciences Nutrition and Food Prep 1 (45-Day Block Schedule) Unit 5: Protein- Eggs / Beans / Legumes (5 days) 14.0 Demonstrate nutrition and wellness practices that enhance individual family and well-being 14.3 Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span. 14.4 Evaluate factors that affect food safety from production through consumption. 14.3.3 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods 14.4.1 Analyze conditions and practices that promote safe food handling.

Summer 2012

Use time efficiently to manage workload Segment task into logical steps with appropriate estimates of time

I CAN successfully read and demonstrate how to follow a recipe. I CAN apply basic food preparation techniques to a variety of foods.

Demonstrate productivity and accountability by meeting high expectations. Demonstrate accountability for individual performance

Graduates possess the knowledge and skills to be selfdirected and autonomous: They demonstrate an understanding of the attributes of physical and mental wellbeing.

I CAN demonstrate teamwork and leadership skills needed to prepare for career opportunities.

Unit 6: Grains / Carbohydrates (6 days) 14.0 Demonstrate nutrition and wellness practices that enhance individual family and well-being 14.3 Demonstrate ability to acquire, handle, and use foods to meet 14.3.3 Demonstrate ability to select, store, prepare, and serve nutritious and

Use time efficiently to manage workload Segment task into logical steps with appropriate estimates of time

I CAN apply basic food preparation techniques to a variety of foods.

I CAN demonstrate teamwork and leadership skills

Graduates possess the knowledge and skills to be selfdirected and autonomous: They demonstrate an understanding of the attributes of physical and mental well-

CTE: Family and Consumer Sciences Nutrition and Food Prep 1 (45-Day Block Schedule) nutrition and wellness needs of individuals and families across the life span. 14.4 Evaluate factors that affect food safety from production through consumption. aesthetically pleasing foods 14.4.1 Analyze conditions and practices that promote safe food handling. Demonstrate productivity and accountability by meeting high expectations. Demonstrate accountability for individual performance needed to prepare for career opportunities.

Summer 2012 being.

Unit 7: Baking / Leavening Agents (muffins, biscuits, pancakes, quick breads, healthy cookies)(8 days) 14.0 Demonstrate nutrition and wellness practices that enhance individual family and well-being
14.3 Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span.

Use time efficiently to manage workload Segment task into logical steps with appropriate estimates of time
Demonstrate productivity and accountability by meeting high expectations. Demonstrate accountability for individual performance

I CAN successfully read and demonstrate how to follow a recipe. I CAN apply basic food preparation techniques to a variety of foods. I CAN demonstrate teamwork and leadership skills needed to prepare for career opportunities.

14.3.3 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods 14.4.1 Analyze conditions and practices that promote safe food handling.

Graduates possess the knowledge and skills to be selfdirected and autonomous: They demonstrate an understanding of the attributes of physical and mental wellbeing.

14.4 Evaluate factors that affect food safety from production through consumption.

CTE: Family and Consumer Sciences Nutrition and Food Prep 1 (45-Day Block Schedule) Unit 8: Nutrition Review/ Labeling / My Pyramid / Eating Habits (6 days) 14.0 Demonstrate nutrition and wellness practices that enhance individual family and well-being 14.2 Evaluate the nutritional needs of individuals and families in relation to health and wellness across the life span

Summer 2012

14.2.1 Assess the effect of nutrients on health, appearance, and peak performance. 14.2.2 Research the relationship of nutrition and wellness to individual and family health throughout the life span. 14.2.3 Analyze the effects of food and diet fads, food addictions, and eating disorders on wellness. 14.2.4 Appraise sources of food and nutrition information, including food labels, related to health and wellness.

Demonstrate functional health literacy skills to obtain, interpret, understand and use basic health concepts to enhance personal, family, and community health. Evaluate healthy and unhealthy alternatives in decision-making. Explain how personal choices impact health maintenance and disease prevention. Demonstrate behaviors that foster healthy, active lifestyles for individuals and the benefit of society. Practice preventive health behaviors. Identify factors that influence healthy eating. Establish healthy eating behaviors.

I CAN successfully read and compare various food labels to make healthy food choices. I CAN research, evaluate and analyze nutritional information and apply it to overall wellness.

Graduates possess technological and information literacy: They can access and evaluate information from a variety of sources to continue their learning.

Review and Final

2 days