greeley /evans school district 6 grade/high school food ... · food science, food technology,...

Greeley-Evans School District 6 2016-2017

of 19 Curriculum Guide

Greeley /Evans School District 6 Grade/High School Food Science II Learning Guide

UNIT: Nutrition

VIII. The Science of Nutrition A. History of Nutrition

1. Early Discoveries B. Elements of Nutrition

1. Essential Nutrients

C. Nutritional Guidelines (*CA)

1. Recommended Dietary Guidelines 2. Food Guide Pyramid 3. Current Research

D. Food Labeling (*CA)

1. Governmental Guidelines a. Nutrition Facts Panel b. Label Descriptors c. Ingredient Listings

E. Nutrition for Life 1. Maintaining Nutritional Value

2. Food Safety Concerns

H. Eating Disorders (*TC)

1. Anorexia 2. Bulimia 3. Others

Enduring Concept: Students will use knowledge and skills required to pursue the targeted careers for all

pathways in the career cluster including knowledge of Nutrition, nutritional guidelines,

food labeling, nutrition for life and eating disorders.



Grade Level Expectations (GLE)

FMCS.15 (FSDN) Integrate knowledge, skills, practices required for careers in food

science, food technology, dietetics, and nutrition.

FMCS.15.01 (FSDN) Analyze career paths within food science, food technology,

dietetics, and nutrition industries.

FMCS.15.01.a (FSDN) Explain the roles and functions of individuals engaged in

food science, food technology, dietetics, and nutrition careers.

FMCS.15.01.d (FSDN) Analyze the impact of food science, dietetics, and

nutrition occupations on local, state, national, and global

economies.

FMCS.15.03 (FSDN) Evaluate nutrition principles, food plans, preparation

techniques and specialized dietary plans.

FMCS.15.03.a (FSDN) Analyze nutrient requirements across the life span

addressing the diversity of people, culture, and religions.

FMCS.15.03.b (FSDN) Analyze nutritional data.

FMCS.15.03.c (FSDN) Apply principles of food production to maximize nutrient

retention in prepared foods.

FMCS.15.03.d (FSDN) Assess the influence of socioeconomic and psychological

factors on food and nutrition and behavior.

FMCS.15.03.e (FSDN) Critique the selection of foods to promote a healthy

lifestyle.

FMCS.15.03.f (FSDN) Categorize foods into exchange groups and plan menus,



applying the exchange system to meet various nutrient needs.

FMCS.15.04 (FSDN) Apply basic concepts of nutrition and nutritional therapy in a

variety of settings.

FMCS.15.04.a (FSDN) Analyze nutritional needs of individuals.

FMCS.15.04.b (FSDN) Construct a modified diet based on nutritional needs and

health conditions.

FMCS.15.04.c (FSDN) Design instruction on nutrition for health maintenance

and disease prevention.

FMCS.15.05 (FSDN) Demonstrate use of current technology in food product

development and marketing.

FMCS.15.05.a (FSDN) Analyze various factors that affect food preferences in the

marketing of food.

FMCS.15.05.e (FSDN) Conduct sensory evaluations of food products.

FMCS.15.06 (FSDN) Demonstrate food science, dietetics, and nutrition

management principles and practices.

FMCS.15.06.a (FSDN) Implement food preparation, production, and testing

systems.

FMCS.15.06.d (FSDN) Analyze new products.

Inquiry Question(s): (From the standards document)



Timeline : 6 weeks Vocabulary Unit Specific: Nutrition



Nutrient dense Essential nutrients Nutrients Scurvy Anorexia Bulimia Compulsive Overeating Obesity Morbid Obesity

Assessments Evidence Outcomes Instruction

Performance Tasks • My Plate reading and summary

• “Beauty and Body Image in the Media” reading and expository writing

• “Thin” expository writing

• “Half Ton Man” Expository writing

• My Plate Webquest

• Food Label comparison assignment

• Substitution lab

• Smoothie lab

Other Assessments

• Exam View Test

• Nutrition Quiz

Students will be able to…..

Identify the purpose of the My Plate guidelines and apply the guidelines when assessing food choices

Identify the role of the six essential nutrients in the body

Understand the importance of nutrition and studying how food impacts the body

Identify the main factors that cause eating disorders and obesity as well as the interventions used to prevent/ treat each disorder.

Direct Instruction: Nutrition Notes/ Power Point Eating Disorders Power Point and note guide

Summary and Expository Assignments: My Plate reading and summary “Beauty and Body Image in the Media” reading and expository writing “Thin” expository writing “Half Ton Man” Expository writing

Videos: “Thin” “Half Ton Man”

Other: My Plate Webquest Food Label comparison assignment

Labs: Substitution lab Smoothie lab



Key teaching and Learning Experiences that imbed 21st Century Skills FCCLA STAR Project: Nutrition and Wellness Sports Nutrition Food Innovations

Resources Food Science: The biochemistry of food www.myplate.gov Videos: Half Ton Man Thin


UNIT:

F. Digestion 1. Nutrient Digestion

a. Mouth b. Stomach c. Small Intestines

2. Nutrient Absorption


pathways in the career cluster including knowledge of digestion and nutrient absorption.

http://www.myplate.gov/






FMCS.15.03 (FSDN) Evaluate nutrition principles, food plans, preparation

techniques and specialized dietary plans.

FMCS.15.03.e (FSDN) Critique the selection of foods to promote a healthy

lifestyle.

FMCS.15.04 (FSDN) Apply basic concepts of nutrition and nutritional therapy in a

variety of settings.

FMCS.15.04.a (FSDN) Analyze nutritional needs of individuals.

FMCS.15.04.c (FSDN) Design instruction on nutrition for health maintenance

and disease prevention.

FMCS.15.05 (FSDN) Demonstrate use of current technology in food product

development and marketing.

FMCS.15.05.e (FSDN) Conduct sensory evaluations of food products.

FMCS.15.06 (FSDN) Demonstrate food science, dietetics, and nutrition

management principles and practices.

FMCS.15.06.a (FSDN) Implement food preparation, production, and testing

systems.

FMCS.15.06.d (FSDN) Analyze new products.




Timeline: 1.5 Weeks Vocabulary Academic: Unit Specific:


Performance Tasks

Why Does My Stomach Growl summary Digestion Pre-read Digestive Disorders research

Other Assessments

ExamView assignment Digestion Quiz


Understand the role of the digestive system in the body and identify what role organs play in the digestion and absorption of food.

Direct Instruction: Digestion Power Point and Notes Summary and Expository Assignments: Why Does My Stomach Growl summary Videos: “ Food into Fuel” Other: Digestion Pre-read Digestive Disorders research Labs: Fiber lab

Greeley-Evans School District 6 of 19 2016-2017 Curriculum Guide

Key teaching and Learning Experiences that imbed 21st Century Skills

Resources


UNIT:

G. Metabolism (*NW)

1. Metabolic Process 2. Influences on Metabolism 3. Metabolism and Weight Management

Enduring Concept:

Students will use knowledge and skills required to pursue the targeted careers for all

pathways in the career cluster including knowledge of metabolism and metabolic

processes.



Timeline: Weeks Vocabulary Academic: Unit Specific:


Performance Tasks

Other Assessments


Direct Instruction:

Summary and Expository Assignments:

Videos:


Other:

Labs:


Resources


UNIT:

IX. Carbohydrates A. Simple Carbohydrates

1. Carbohydrate production 2. Food Sources 3. Function in Food Preparation 4. Nutritional Value


pathways in the career cluster including knowledge of simple carbohydrates, complex

carbohydrates and the nutritional value of carbohydrates.

B. Complex Carbohydrates

1. Types 2. Food Sources 3. Functions in Food Preparation 4. Nutritional Value


C. Nutritional Value 1. Functions in the Body 2. Essential Nutrients 3. Cholesterol 4. Low-Fat Options 5. Fiber 6. Current Issues





Performance Tasks

Other Assessments


Direct Instruction: Summary and Expository Assignments:

Videos:

Other: Labs:



Resources


UNIT:

X. Lipids A. Chemical Structure

1. Structure 2. Saturated and Unsaturated

B. Properties

1. Energy Value 2. Solubility 3. Melting Range 4. Solidification Point

C. Functions in Food Preparation

1. Tenderizing 2. Aeration 3. Emulsions 4. Flavor 5. Oxidation


pathways in the career cluster including knowledge of lipids, chemical structure of lipids

as well as the functions of lipids in food preparation and nutritional value of lipids.

D. Nutritional Value

1. Functions in the Body


2. Dietary Needs 3. Current Issues





Performance Tasks

Other Assessments



Videos:

Other: Labs:



Resources


UNIT:

XI. Protein A. Structure

1. Bonds

B. Denaturation

1. Methods 2. Factors Affection

C. Functions in Food Preparation

1. Emulsifiers 2. Foams 3. Gelatins 4. Gluten

D. Dehydration

1. Uses in Protein Based Foods 2. Preparation 3. Methods 4. Storage of Dried Foods

E. Nutritional Value

1. Functions in the Body a. Essential Amino Acids b. Protein Allowances


pathways in the career cluster including knowledge of protein structure, the denaturation,

dehydration, functions and nutritional value of proteins.




2. Current Issues





Performance Tasks

Other Assessments



Videos:

Other:

Labs:




Resources


UNIT:

XII. Enzymes A. How They Work

1. Specialized Catalysts 2. Coenzymes 3. Factors Affection Activity

B. Activity in Food

1. Enzymatic Browning 2. Yeast Breads 3. Tenderizing Meats

C. Nutritional Value

1. Impact on Nutrition 2. Current Issues

Enduring Concept:


pathways in the career cluster including knowledge of Enzymes, their function in the body

and then nutritional value of enzymes.







Performance Tasks

Other Assessments



Videos:

Other: Labs:




Resources


UNIT:

XIII. Solutions and Colloidal Dispersions A. Solutions

1. Concentrations 2. Solutes and Phase Changes 3. Effect on Nutrition 4. Use in Food Preparation

B. Colloidal Dispersions

1. Phases 2. Properties 3. Emulsions 4. Food Foams 5. Use in Food Preparation

C. Suspensions

1. Stability 2. Use in Food Preparation

D. Nutritional Value

1. Impact on Nutrition 2. Current Issues

Enduring Concept:


pathways in the career cluster including knowledge of Solutions, colloidal dispersions and

suspensions.







Performance Tasks

Other Assessments



Videos:

Other: Labs:


Resources



of19 Curriculum Guide

greeley /evans school district 6 grade/high school food ... · food science, food technology,...

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