SYLLABUS

SOUTH RIPLEY JR./SR. HIGH SCHOOL

http://www.sripley.k12.in.us

 

CLASS TITLE Nutrition and Wellness

 

TEACHER: Ms. Grossman

EMAIL ADDRESS: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

PHONE:689-5303

OFFICE HOURS: 7:45 a.m. – 3:20 p.m.­­­­­­

 

Text: Food for Today

 

Course Description: You are beginning an adventure in the world of food. Nutrition and Wellness is an elective course that will develop several skills in food preparation. Along with cooking skills, you will learn measuring, recipe reading, making and following a plan, teamwork, problem solving, kitchen safety and sanitation.

You will work in a group to practice what you learn. You will prepare and eat foods from recipes. You will be responsible for using equipment, cleaning it and returning it to storage for future use.

The nutrition curriculum will inform you how to make food choices that will help you feel good, look good and perform well.

Please purchase a stenographers notebook (available in bookstore) to be used just for this class and to be stored in this classroom. You will be writing recipes, terms, equivalencies and notes in your notebook. These are graded at certain intervals. You will also need a pocket folder for keeping other papers.

First semester begins with the study of keeping food safe to eat and staying safe in the kitchen. We will have a test over this information. You must earn at least a C- on this test to earn the privilege of working in the kitchen. You will get more than one chance to earn the grade needed. It is best to pay attention and do your work to earn the grade on the first try. In the lab, you will practice different cooking methods and preparation skills.

Second semester will begin with the study of how the human body uses food to function. The 7 nutrients will be discussed. You will learn why to choose some foods and why to avoid others. Each nutrient meets a specific need of the body and different foods supply those nutrients.

You must have a passing grade for the third 9 weeks to earn the privilege of working in the kitchen during the second semester.

If you miss a lab due to an insufficient grade you will be expected to complete assigned work on the subject the lab covers.

 

Academic Standards:

Standard 1 Students will explain, demonstrate, and integrate processes of thinking, communication, leadership, and management in order to apply nutrition and wellness knowledge and skills.

Standard 2 Students will analyze factors that influence nutrition and wellness practices across the life span..

Standard 3 Students will evaluate nutrition and wellness needs and practices of individuals and families as they relate to health across the life span.

Standard 4 Students will demonstrate ability to acquire, handle, prepare, and serve foods to meet nutritional and wellness needs of individuals and families across the life span.

Standard 5 Students will analyze factors that affect food safety and sanitation from production through consumption.

Standard 6 Students will analyze impacts of science and technology on nutrition and wellness.

Standard 7 Students will identify career paths related to nutrition and wellness.

 

Course Outline:

First Semester

 

I. Chapter 20 Food Safety and Storage

A. Food borne Illness

B. Cleanliness in the kitchen

C. Cross Contamination

D. The Danger Zone

E. Storing Food

F. Safeguarding the Food Supply

 

II. Chapter 21 Preventing Kitchen Accidents

A. Preventing Falls

B. Handling Sharp Edges

C. Preventing Fires and Burns

D. Using Electricity Safely

E. Hazardous Household Chemicals

F. Cooking Outdoors Safely

G. First Aid

 

III. Chapter 22 Equipping the Kitchen

A. Appliances

B. Food Preparation Tools

 

IV. Chapter 24. Using Recipes

A. Information

B. Changing the Recipe

 

V. Chapter 25 Preparation Techniques

A. Measuring

B. Miscellaneous

 

VI. Chapter 27 Developing a Work Plan

A. Divide Tasks

B. Get Familiar With Recipe

C. Grocery list

D. Time Schedule

E. Evaluate

 

VII. Chapter 26 Cooking Methods

A. Moist Heat

B. Cooking in Fat

C. Dry Heat

D. Microwave Cooking

 

VIII. Chapter 44 Baking Basics

A. Ingredients

B. Baking process

C. Trouble Shooting

 

IX. Chapter 45 Quick and Yeast Breads

A. Mixing Methods

B. Leavening Agents

 

X. Chapter 46 Cakes, Cookies, Candies

A. Cakes - shorting choices

B. Cookies - 6 types

C. Candies - sugar cookery

 

XI. Chapter 47 Pies and Tarts

 

Second Semester

 

XII. Chapter 5 Nutrients at Work

A. Nutrients in Food

B. The Digestive System

C. Metabolism

 

XIII. Chapter 6 Carbohydrates

 

XIV. Chapter 7 Proteins and Fats

 

XV. Chapter 8 Vitamins and Minerals

 

XVI. Chapter 9 Water and Phytochemicals

 

XVII. Chapter 10 Nutrition Guidelines

 

XVIII. Chapter 11 Keeping a Healthy Body

 

XIX. Chapter 12 Health Challenges

 

XX. Chapter 31 Vegetables

 

XXI. Chapter 32 Grains

 

XXII. Chapter 34 Dairy Foods

 

XXIII. Chapter 35 Eggs

 

XXIV. Chapter 30 Fruits

 

 

Student Goals/Outcomes:

Class Objectives

 

The learner will…

list the 5 most common accidents that occur in the kitchen.

recall safety tips for preventing accidents in the kitchen.

explain the danger zone.

explain cross contamination.

memorize 8 equivalencies and use them to correctly

determine other equivalencies.

list the information found in a recipe.

plan, complete and evaluate laboratory experiences.

name the 7 nutrients.

describe how each nutrient promotes a healthy body.

list several food sources for each nutrient.

plan a day’s menu following the Food Guide Pyramid and

Dietary Guidelines promoted by the US Gov’t.

decide ways to improve their own health.

list the Dietary Guidelines

label the Food Guide Pyramid and show how many servings

Are needed from each group.

 

 

Evaluation: The grade for this class is figured on a point system. Class work, laboratory experiences, projects, quizzes, tests, etc. are all assigned a number of points possible. The total points the students has earned is divided by the total points possible to arrive at a percentage. The percentage is then assigned a letter grade in accordance with the school grading scale.

 

Grading Scale/Rubric: See student handbook.

 

Classroom Rules/Policies:

 

 

Class Presentation

*Be in your seat and ready for class when the bell rings.

*Bring your own tools to class; pencil, pen, paper, handbook.

DO NOT TAKE ANYTHING FROM MY DESK

*Do your assignments with pencil or blue or black ink.

DO NOT use red, pink, purple, orange, green, etc.

These will result in no credit for your work.

*Listen closely and follow directions completely. Assignments

are done in class and those not turned in rob you of points.

NO LATE ASSIGGNMENTS WILL BE ACCEPTED.

*Stay in your seat when a lesson is being presented or discussed.

Ask permission to sharpen your pencil or throw away trash.

*Be open to knowledge and pay attention to instruction. You never

know what you might learn that could make your life easier and

more fun. Learning new things makes life interesting.

*Leave ipods, earphones, cell phones and any other listening devices

in your pocket. Using them during class will result in them

being taken away from you for at least one day.

*No one leaves the room. Use the restroom between classes.

*Use of foul language will not be tolerated in this classroom.

*Everyone involved in cheating will receive a zero for that work.

*Stay in your seat until the bell rings. Standing at the door waiting

for the bell to ring is not permitted.

 

 

 

Care of School Property

*Sit only on chairs. Tables and counters have other uses.

*Keep feet off of the tables and chairs.

*Do your “doodling” on paper and NOT on the furniture. You

may be asked to clean.

*Food, candy, and drinks should not be brought to class. These

items will be put in the trash.

*Clean up after yourself

 

Grading Scale

Each assignment (test, quiz, homework, project, lab) will be worth a determined amount of points. Your percent of total points will be

assigned a letter grade according to the school grading scale shown below.

A+ 100 B 86 – 83 C- 70 – 72

A 99 – 93 B- 82 – 80 D+ 69 –67

A- 90 – 92 C+ 77 – 79 D 66 – 63

B+ 89 –87 C 76 –73 D- 60 - 62

 

Make Up Work

Make up work is due the next day after you return, unless it is a

lengthy absence. This will be worked out with the teacher.

You are responsible for getting missed assignments.

 

Extra Credit

Extra credit may be earned each 9 week.

Find an article in the news that relates to our topic in class.

Read the article to the class and create a discussion going.

You can earn a maximum of 10 points per article/discussion.

You can do no more that 3 article/discussions each 9 weeks.

 

Penalties

*Verbal warning

*Moved to another place in room.

*Sent to office

Penalties may vary according to severity of the offense.