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Peak Nutrition and Wellness

Semester II, Culinary Nutrition

Curriculum Essentials Document

Boulder Valley School District Department of Family and Consumer Studies

November 11th, 2013

7/2/2014 BVSD Curriculum Essentials 2

Introduction This is a year-long class that combines Teen Choices and Challenges and Culinary Nutrition. The purpose of the course is to develop lifelong, healthy individuals with an understanding complete wellness. Semester one is Teens choices and Challenges that covers the standards to meet the BVSD Health requirements (http://bvsd.org/curriculum/CTEC/Curriculum%20Essentials%20Documents/Teen%20Challenges.pdf). The second semester of Culinary Nutrition focuses on implementing healthy nutritional choices, preparing nutrient dense foods, exploring careers related to culinary nutrition, and practicing wise consumer decisions. The purpose of Culinary Nutrition is to develop lifelong, healthy individuals with an understanding of healthy and nutritious cooking techniques.


Peak Nutrition Overview

Course Description The purpose of the course is to develop lifelong, healthy and nutritious cooking techniques. Emphasis is placed on implementing healthy nutritional choices, preparing nutrient dense foods, exploring careers related to culinary nutrition, and practicing wise consumer decisions.

Topics at a Glance

Food Safety & Sanitation Healthy Menu Planning Nutrient education and cooking

applications Family, Career, and Community

Leaders of America Nutrition and wellness through life

cycle Sustainability and Farm to Table Factors affecting food choices Career options in nutrition and wellness Sport Nutrition Nutrition and Wellness Research and

Development

Notes Peak Nutrition and Wellness Semester II is a Classroom and hands-on learning experience. The topics above are often incorporated into the preparation and performance of labs and projects. Learning teamwork, time management and interpersonal skills are essential parts of the classes and are embedded in all activities.

Assessments Labs, projects, Classroom Blogs, Selected Readings, Analysis, Teacher Designed assessment and performance


Family and Consumer Sciences Education empowers individuals and families across the lifespan to manage the challenges of living and working in a diverse global society. Our unique focus is on families, work, and their interrelationships.

The Culinary Nutrition FACS Curriculum Standards Task Force was formed under direction of

Michelle Koch, FACS Program Director and coordinated by Susan Dolezal-Buckingham. The Task Force met throughout the 2013-2014 school years with the following vision for the Culinary Nutrition Standards document:

Standards Based Curriculum aligned with academic standards Application across any career or life path Meet the specific needs of teenage nutrition, and extend skills into adulthood Provides state consistency in curriculum Create a broader nutrition course that reaches more students and allows for culinary

nutrition application Curriculum is practical and has personal application for the student Topics should can be taught simultaneously and integrated together Further validate FACS as a forefront in teaching nutrition education Provide more rigor and relevance in culinary and nutrition education Reach our community and spread the learning beyond the classroom Teacher training/in-service will be needed for topics unique to culinary nutrItion Equip students with knowledge that makes them more confident and resourceful in

healthy lifestyle and food preparation

The Task Force was comprised of the following teachers:

Lynn Blakesley Ignacio High School

Shelley Goerdt Lakewood High School

Audra Cooper Grandview High School

Sarah Davis Englewood High School

Autumn Francis Lakewood High School

Julie Olsen Monarch High School

Donna Erlewine Broomfield High School

Michelle Croissant-KocH FACS Program Director

Colorado Community College System 9101 E. Lowry Blvd. Denver, CO 80230


COLORADO FAMILY AND CONSUMER SCIENCES CULINARY NUTRITION

ESSENTIAL UNITS OF STUDY AND STANDARDS

CULINARY NUTRITION COURSE OVERVIEW:

The purpose of the course is to develop lifelong, healthy individuals with an understanding of healthy and nutritious cooking techniques. Emphasis is placed on implementing healthy nutritional choices, preparing nutrient dense foods, exploring careers related to culinary nutrition, and practicing wise consumer decisions.

DELIVERY OF CULINARY NUTRITION CURRICULUM

This document was created as a guide for Family and Consumer Sciences (FACS) teachers to establish consistency in Culinary Nutrition Programs throughout the state of Colorado. Programs may differ in length of time and grade levels taught. It is suggested that teachers adapt the curriculum to address the needs most relative(relevant)? to the students currently enrolled.

The immediate needs of the students may guide the order of the content delivery. Student’s activities should include problem solving, critical thinking, and decision making related to their own education, caring for their children, investigating information and locating resources to enhance their own and their children’s lives. The National Organization of Family, Career, and Community Leaders of America, (FCCLA) has projects and service learning opportunities that can be incorporated to support these activities. Delivery of the curriculum should include lab experience opportunities where students can apply the content from the course. An ideal program would include……….

The teacher is the facilitator, a mentor, an advocate and manager who involves the students in active learning rather than passive. Effective facilitation of the Teen Parent curricula requires sensitivity to the challenges of parenting as a teenager. The teacher not only delivers the curriculum but mentors the students beyond it. As mentor, the instructor often refers students to outside agencies and assists students in acquiring and managing support services. Technical assistance is provided for applications, reports and documentation required to receive services. The role of the Teen Parent teacher may also include support to extended family members. All effort is given in order to motivate students to stay in school and work toward graduation. RECOMMENDATIONS A MULTIPLE CONTENT COURSE OUTLINE The Culinary Nutrition curriculum has six learning units that can be offered sequentially or interchangeably as needed to meet the needs of the students enrolled in the program. Teachers are encouraged to create a Scope and Sequence from the content outline to fit their program format and the individual student population. The course outline includes extensive topics and content addressing the wide scope of needs of the culinary population, however it may be necessary to emphasize or expand the learning of a particular unit over another. There are overlapping themes in each of the units that offer content review and or simultaneous instruction. LENGTH OF COURSE: This course content is designed as a semester-long experience but is not restricted to the provided format. Students may be added during the year as needed with credit to be determined by counselors and principals. Students may also be enrolled for multiple years to


cover all units of study. Students continuing in the program for multiple years are encouraged to enroll in other FACS courses.


TEACHER QUALIFICATIONS:

The teacher of this course must hold a Colorado teaching certificate. It is highly recommended the teacher have an endorsement to teach Family and Consumer Studies.

FACS PROGRAM APPROVAL :

School districts can apply for a CTE state approved program. By doing so, the district ensures that a CTE endorsed instructor is teaching the course and following the state guided outline and standards. For more information about program approvals go to www.coloradostateplan.com. FCCLA Family, Career, and Community Leaders of America (FCCLA) is a curricular organization that is aligned with all Family and Consumer Sciences programs in the state of Colorado. All approved programs must show participation in FCCLA through local participation or state/national affiliation. FCCLA programs can enhance the learning beyond the traditional classroom and offer a variety of leadership opportunities for students. The Culinary Nutrition Task Force has reviewed both state and national programs and has aligned programs to specific competencies. The Culinary Nutrition teacher should not be limited by these recommendations and can add or subtract any programs they see as beneficial in their classroom.

The Culinary Nutrition Task Force recommends using the STAR Events Illustrated Talk and Digital Stories for Change; in addition to using the National Program Power of One and/or Student Body within a Culinary Nutrition program. These three events could apply to any of the listed competencies and are a great FCCLA introduction for students and teachers. The Food Innovations, Community Service, Chapter Service, Chapter Showcase, and Dynamic Leadership events could also fit naturally into various areas within the Culinary Nutrition Curriculum.

More information regarding FCCLA can be found at: www.fccla.com, www.fcclainc.org, or fccla.cccs.edu.


CULINARY COURSE OUTLINE

Course Description: This is a semester-long course designed for high school teens, both male and female. Students will learn to use best practices in culinary nutrition. The main focus of this course is to support students with various resources and skills as they move towards their goal of high school graduation. Areas of study will include:

The Recommended Resources for a Colorado Teen Parenting Course

Unit Recommended Curricula


COLORADO TEEN PARENTING CONTENT STANDARDS

UNIT I: Pregnancy, Labor, and Delivery

FACS Area of Study: Parenting

CONTENT STANDARD: NS15.4 Analyze physical and emotional factors related to beginning the parenting process.

Process Questions: What are the best practices to promote and maintain a healthy pregnancy and delivery?

COMPETENCIES (Outcome/Objectives) Unit topics & Code

FCCLA Events

NS15.4.1 Analyze biological processes related to prenatal development, birth, and health of child and mother.

NS15.4.2 Analyze the emotional factors of prenatal development and birth in relation to the health of parents and child.

TPPL.01 TPPL.02 TPPL.03 TPPL.04

TPPL.01 TPPL.02

CONTENT STANDARD: NS15.1 Analyze roles and responsibilities of parenting.

Process Questions: In which ways can partners responsibility and support during pregnancy, labor, and delivery?


FCCLA Events

NS15.1.1 Analyze parenting roles across the life span.

NS15.1.2 Analyze expectations and responsibilities of parenting.

CO3.1.7 Define the father’s role in supporting partner in pregnancy, labor, and delivery.

TPPL.02 TPPL.03 TPPL.04




FACS Area of Study: Nutrition and Wellness

CONTENT STANDARD: NS14.3 Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span.

ACADEMIC STANDARDS:

Process Questions: What are the factors contributing to nutritional practices during pregnancy?


FCCLA Events

NS14.3.1 Apply various dietary guidelines in planning to meet

nutrition and wellness needs.

NS14.3.2 Design strategies that meet the health and nutrition requirements of individuals and families with special needs.

CO3.1.5 Assemble a list of community resources that are available during pregnancy.

CO3.1.6 Compare and contrast the benefits of specific nutrients during pregnancy.

TPPL.03

TPPL.03

TPPL.03

TPPL.03


UNIT II: Postpartum and Newborn Care

FACS Area of Study: Human Development

CONTENT STANDARD: NS 12.1 Analyze principles of human growth and development across the life span.

Process Questions: What are the physical, emotional, social and intellectual characteristics of a newborn? What factors will affect human growth and development in a newborn? cultural? social? environmental? religious? genetic? gender?


FCCLA Events

NS 12.1.1 Analyze physical, emotional, social, spiritual, and intellectual development.

TPPN.01

CONTENT STANDARD: NS 12.2 Analyze conditions that influence human growth and development.

Process Questions: What do I need to know about newborn screening tests, and why are they important? What problems or difficulties exist that constrain human growth and development in a postpartum mother and newborns? What factors will affect human growth and development in a newborn? cultural? social? environmental? religious? genetic? gender? What social services are available for teen parents and how do they access them?


FCCLA Events

NS 12.2.1 Analyze the effect of heredity and environment on human growth and development.

NS 12.2.2 Analyze the impact of social, economic, and technological forces on individual growth and development.

NS 12.2.3 Recognize the effects of gender, ethnicity, and culture on individual development. NS 12.2.4 Analyze the effects of life events on individuals' physical, intellectual, social, moral, and emotional development.

TPPN.02 TPPN.03 TPPN.04 TPPN.05 TPPN.02 TPPN.03 TPPN.04 TPPN.05 TPPN.04 TPPN.05 TPPN.04 TPPN.05 TPPN.06


NS 12.2.5 Critique geographic, political, and global influences on human growth and development.

OP-MoE 9.5 Point out the risks of STDs/STIs to pregnancy and newborns.

TPPN.04 TPPN.05

TPPN.03

CONTENT STANDARD: NS 12.3 Analyze strategies that promote growth and development across the life span.

Process Questions: What factors will affect human growth and development in a newborn? cultural? social? environmental? religious? genetic? gender?


FCCLA Events

NS12.3.3 Analyze the role of family and social services support systems in meeting human growth and development needs. CO 4.1 Value the need for newborn screening and follow-up.

TPPN.03 TPPN.05 TPPN.02


CONTENT STANDARD: NS 15.2 Evaluate parenting practices that maximize human growth and development.

Process Questions: What are the problems which may occur between teenage parents and their partners? How can a teen dad maintain a good relationship with his child?


FCCLA Events

NS 15.2.2 Apply communication strategies that promote positive self-esteem in family members.

MGP-TD.14.1 Grasp some of the problems which may occur between teenage parents and their partners.

MGP-TD.14.5 Point out skills a non-custodial father can do to help maintain a good relationship with his child.

TPPN.06

TPPN.06

TPPN.06


UNIT III: Child Safety and Wellness


CONTENT STANDARD: NS 14.1 Analyze factors that influence nutrition and wellness practices across the life span.

Process Questions: What are the factors contributing to nutritional practices and wellness across the life span? How has analyzing the factors changed over time? What impact do social influences have on feeding choices?


FCCLA Events

NS 14.1.1 Explain physical, emotional, social, psychological, and spiritual components of individual and family wellness. NS 14.1.2 Analyze the effects of psychological, cultural, and social influences on food choices and other nutrition practices. MGP-B1Y 4.1 Choose immunizations a baby needs to protect him/her from disease, including ages at which baby is to receive each one. MGP-B1Y 4.2 Utilizing techniques for preventing and treating diaper rash and caring for a colicky baby. MGP-B1Y 4.3 Examine how to care for a sick child. (A-3) MGP-B1Y 4.4 Apply strategies to keep a baby healthy. MGP-B1Y 12.2 Utilizing techniques for putting baby to sleep without hassle

TPCS .01

TPCS .01

TPCS .01

TPCS .01

TPCS .01 TPCS .01 TPCS .01


CONTENT STANDARD: NS 14.2 Evaluate the nutritional needs of individuals and families in relation to health and wellness across the life span

Process Questions: What beliefs, actions, or conditions create limits or prevent the accomplishment of optimal wellness on the individual and family? What are the current standards for evaluating the nutritional content of food? What questions do we ask in order to evaluate the nutritional content of foods? What would be the consequences of not communicating these needs to our families?


FCCLA Events

NS 14.2.1 Analyze the effect of nutrients on health, appearance, and peak performance. NS 14.2.2 Analyze the relationship of nutrition and wellness to individual and family health throughout the life span. NS 14.2.4 Analyze sources of food and nutrition information, including food labels, related to health and wellness. MGP-B1Y 10.1 Recognize how and when to introduce solid foods.

TPCS .03

TPCS .03

TPCS .03

TPCS .03


CONTENT STANDARD: NS 15.1 Analyze roles and responsibilities of parenting.

Process Questions: • What societal conditions influence parenting at various stages of the life cycle? What are the roles that adults assume when they become parents? • What viewpoints do others have about the roles of parenthood and how are these viewpoints formed? • What contradictions exist between the perception of parenthood and the realities of parenthood? • How do we form our beliefs about the roles and responsibilities of parenthood? • What new meanings or insights have we become aware of as a result of communicating the roles and responsibilities of parenthood? • What do we do about communicating the roles and responsibilities of parenthood to families and communities?

COMPETENCIES (Outcome/Objectives) Unit topics & Code FCCLA Events

NS 15.1.1 Analyze parenting roles across the life span. TPCS .01, TPCS


NS 15.1.2 Analyze expectations and responsibilities of parenting.

NS 15.1.3 Analyze consequences of parenting practices to the individual, family, and society. NS 15.1.4 Analyze societal conditions that influence parenting across the life span. NS 15.1.5 Explain cultural differences in roles and responsibilities of parenting.

MGP-B1Y 9.1 Propose how to make ones home as safe as possible, including emergency response plans.

.02, TPCS .03, TPCS .04, TPCS .05 TPCS .01, TPCS .02. TPCS .03, TPCS .04, TPCS .05 TPCS .04, TPCS .05 TPCS .02, TPCS .04

TPCS .01, TPCS .02, TPCS .03, TPCS .04, TPCS .05 TPCS .02

CONTENT STANDARD: NS 15.2 Evaluate parenting practices that maximize human growth and development.

Process Questions: • What parenting skills and practices should we advocate that would support well-being of family members throughout the life span? • What communication strategies support the emotional well-being of family members?


FCCLA Events

NS 15.2.4 Assess the effects of abuse and neglect on children and families and determine methods for prevention.

TPCS .04, TPCS .05

UNIT IV: Principles of Child Development-Birth to Three


CONTENT STANDARD: NS12.1 Analyze principles of human growth and development across the life span.

Process Questions: What actions can individuals, families, and


society take to promote optimal human growth and development? COMPETENCIES (Outcome/Objectives) Unit topics

& Code FCCLA Events

NS12.1.1 Analyze physical, emotional, social, spiritual, and intellectual development.

NS12.1.2 Analyze interrelationships among physical, emotional, social, and intellectual aspects of human growth and development.

NS12.1.3 Analyze current and emerging research about human growth and development, including research on brain development.

TPBT.01 TPBT.02 TPBT.03 TPBT.04 TPBT.01 TPBT.02 TPBT.03 TPBT.04

TPBT.01 TPBT.02 TPBT.03 TPBT.04

CONTENT STANDARD: NS12.2 Analyze conditions that influence human growth and development.

Process Questions: What are the areas and characteristics of human development?


FCCLA Events

NS12.2.1 Analyze the effect of heredity and environment on human growth and development.

NS12.2.2 Analyze the impact of social, economic, and technological forces on individual growth and development.

NS12.2.4 Analyze the effects of life events on individuals' physical, intellectual, social, moral, and emotional development.

TPBT.04

TPBT.01 TPBT.03 TPBT.04


CONTENT STANDARD: NS12.3 Analyze strategies that promote growth and development across the life span.

Process Questions: What actions can we practice that would promote human growth and development for individuals and families?


FCCLA Events


NS12.3.1 Analyze the role of nurturance on human growth and development.

NS12.3.2 Analyze the role of communication on human growth and development.

CO2.1.1 Practice techniques to enhance social and emotional development of their child. CO2.1.2 Imitate infant stimulation and play activities to enhance

child’s learning which are appropriate to child’s developmental stage and temperament.


TPBT.03 TPBT.04

TPBT.03



CONTENT STANDARD: NS15.2 Evaluate parenting practices that maximize human growth and development.

Process Questions: What are parenting practices that maximize human growth and development?


FCCLA Events

NS15.2.1 Choose nurturing practices that support human growth and development

NS15.2.2 Apply communication strategies that promote positive self-esteem in family members.



UNIT V: Personal and Family Health



Process Questions:


What do I need to know about nutrition labels, calorie intake and portion control? After examining new perspectives that contribute to nutritional practices and wellness, what new meaning might be gained from these actions? COMPETENCIES (Outcome/Objectives) Unit topics

& Code FCCLA Events

NS 14.2.2 Analyze the relationship of nutrition and wellness to individual and family health throughout the life span. NS14.2.3 Analyze the effects of food and diet fads, food addictions, and eating disorders on wellness. NS 14.2.4 Analyze sources of food and nutrition information, including food labels, related to health and wellness.

TPPF.01

TPPF.01

TPPF.01

CONTENT STANDARD: NS 14.3 Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span. (Corrected 1-09-09)

Process Questions: What contextual factors should be considered to meet the nutritional needs of individuals and families across the life span? What personal factors will affect our decisions in preparing and serving food? What might the consequences on the well-being of individuals, families, and societies be when foods are not prepared and served to meet nutritional needs? What do we do about planning, preparing, and serving foods that meet the nutritional needs of families and individuals across the life span? How do environmental, social, cultural, and political factors affect our decisions about preparing and serving foods to meet nutritional needs of families and individuals across the life span? What might be the impact of food handling and preparation on the individual? family? What future actions could be recommended?


FCCLA Events

NS 14.3.1 Apply various dietary guidelines in planning to meet nutrition and wellness needs.

TPPF.01


CONTENT STANDARD: CO 2.1 Demonstrate knowledge of effective parenting skills.

Process Questions: What is the best action to take ethically, economically, and socially for managing the roles and responsibilities of parenthood? What societal conditions influence parenting at various stages of the


life cycle? What are the roles that adults assume when they become parents? What contradictions exist between the perception of parenthood and the realities of parenthood? COMPETENCIES (Outcome/Objectives) Unit

topics & Code

FCCLA Events

CO 2.1.3 Plan ways to meet the health, wellness and safety needs of their children. CO2.1.7 Analyze the negative effect of tobacco, alcohol and drug abuse upon child development and the family unit.

TPPF.01

TPPF.02


FACS Area of Study: Family

CONTENT STANDARD: NS 6.1 Analyze the effects of family as a system on individuals and society

Process Questions: What role does family play in the development of the individual?


FCCLA Events

NS 6.1.1 Analyze family as the basic unit of society

TPPF.03

CONTENT STANDARD: NS 6.2 Evaluate the effects of diverse perspectives, needs, and characteristics of individual and families.

Process Questions: How do cultural, social, and economic differences affect the characteristics of individuals and families?


FCCLA Events

NS6.2.1 Demonstrate awareness of multiple diversities and their effects on individuals, families, and society. NS6.2.2 Analyze the effects of social and cultural diversity on individual and families.

TPPF.03

TPPF.03

UNIT V: Personal and Family Health



Process Questions: What do I need to know about nutrition labels, calorie intake and portion control? After examining new perspectives that contribute to nutritional


practices and wellness, what new meaning might be gained from these actions? COMPETENCIES (Outcome/Objectives) Unit topics

& Code FCCLA Events

NS 14.2.2 Analyze the relationship of nutrition and wellness to individual and family health throughout the life span. NS14.2.3 Analyze the effects of food and diet fads, food addictions, and eating disorders on wellness. NS 14.2.4 Analyze sources of food and nutrition information, including food labels, related to health and wellness.

TPPF.01

TPPF.01

TPPF.01

CONTENT STANDARD: NS 14.3 Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span. (Corrected 1-09-09)

Process Questions: What contextual factors should be considered to meet the nutritional needs of individuals and families across the life span? What personal factors will affect our decisions in preparing and serving food? What might the consequences on the well-being of individuals, families, and societies be when foods are not prepared and served to meet nutritional needs? What do we do about planning, preparing, and serving foods that meet the nutritional needs of families and individuals across the life span? How do environmental, social, cultural, and political factors affect our decisions about preparing and serving foods to meet nutritional needs of families and individuals across the life span? What might be the impact of food handling and preparation on the individual? family? What future actions could be recommended?


FCCLA Events

NS 14.3.1 Apply various dietary guidelines in planning to meet nutrition and wellness needs.

TPPF.01



Process Questions: What is the best action to take ethically, economically, and socially for managing the roles and responsibilities of parenthood? What societal conditions influence parenting at various stages of the


life cycle? What are the roles that adults assume when they become parents? What contradictions exist between the perception of parenthood and the realities of parenthood? COMPETENCIES (Outcome/Objectives) Unit

topics & Code

FCCLA Events

CO 2.1.3 Plan ways to meet the health, wellness and safety needs of their children. CO2.1.7 Analyze the negative effect of tobacco, alcohol and drug abuse upon child development and the family unit.

TPPF.01

TPPF.02

FACS Area of Study: Family

CONTENT STANDARD: NS 6.1 Analyze the effects of family as a system on individuals and society

Process Questions: What role does family play in the development of the individual?


FCCLA Events

NS 6.1.1 Analyze family as the basic unit of society

TPPF.03

CONTENT STANDARD: NS 6.2 Evaluate the effects of diverse perspectives, needs, and characteristics of individual and families.

Process Questions: How do cultural, social, and economic differences affect the characteristics of individuals and families?


FCCLA Events

NS6.2.1 Demonstrate awareness of multiple diversities and their effects on individuals, families, and society. NS6.2.2 Analyze the effects of social and cultural diversity on individual and families.

TPPF.03

TPPF.03


UNIT VI: Positive Parenting


CONTENT STANDARD: NS 12.3 Analyze strategies that promote growth and development across the life span.

Process Questions: What communication skills do we need in order to promote healthy growth and development


FCCLA Events

NS 12.3.1 Analyze the role of nurturance on human growth and development. NS 12.3.2 Analyze the role of communication on human growth and development. PIPE 1.1 Recognize that babies learn about relationships, language, and cooperation from the way parents listen and respond to them.

TPPP .01

TPPP .01

TPPP .01

FACS Area of Study: Interpersonal

Relationships

CONTENT STANDARD: NS 13.2 Analyze personal needs and characteristics and their effects on interpersonal relationships.

Process Questions: What are our characteristics and needs? (physical, social, emotional, cognitive, creative) What personal perspectives and characteristics adversely affect our relationships? What assumptions do we make from nonverbal cues when we meet people who are different from us, from their appearance? gender? race? ethnic background?

COMPETENCIES (Outcome/Objectives) Unit topics &

Code

FCCLA Events

NS 13.2.1 Analyze the effects of personal characteristics on relationships.

TPPP .01, TPPP .05


NS 13.2.2 Analyze the effect of personal need on relationships. PIPE 2.1 Analyze how a baby’s first relationship will set the basis for all others.

TPPP .01

CONTENT STANDARD: NS 13.3 Demonstrate communication skills that contribute to positive relationships.

Process Questions: What communication skills contribute to healthy relationships? What contextual factors affect communication skills? personal skills? cultural skills? environment skills? What communication skills do we need to learn


FCCLA Events

NS 13.3.1 Analyze communication styles and their effects on relationships. NS 13.3.2 Demonstrate verbal and nonverbal behaviors and attitudes that contribute to effective communication. NS 13.3.3 Demonstrate verbal and nonverbal behaviors and attitudes that contribute to effective communication. NS 13.3.4 Analyze strategies to overcome communication barriers in family, community and work settings. NS 13.3.7 Analyze the roles and functions of communication in family, work, and community settings. MGP-B1Y 11.2 Recognize the importance of talking and playing with baby.

TPPP .01

TPPP .01

TPPP .01

TPPP .01

TPPP .01

TPPP .01


CONTENT STANDARD: NS 15.1 Analyze roles and responsibilities of parenting.

Process Questions: What factors will influence our decisions regarding parenting practices throughout the life span? What parenting skills and practices should we advocate that would support well-being of family members throughout the life span? What emotions are conveyed and reinforced through communication strategies? What are the best actions to take regarding communication which would foster development throughout the life span?

COMPETENCIES (Outcome/Objectives) Unit topics & FCCLA


Code Events NS 15.2.1 Choose nurturing practices that support human growth and development. NS 15.2.2 Apply communication strategies that promote positive self-esteem in family members. NS 15.2.3 Assess common practices and emerging research about discipline on human growth and development. MGP- B1Y 12.1 Develop techniques for dealing with an active toddler. MGP-DBT 1.1 Select discipline techniques and recognize the importance of setting and sticking with reasonable limits,

TPPP .02, TPPP .03, TPPP .04, TPPP .05 TPPP .05

TPPP .02, TPPP .03, TPPP .04, TPPP .05 TPPP .04

TPPP .02, TPPP .03, TPPP .04, TPPP .05


Process Questions: What parenting skills and practices should we advocate that would support well-being of family members throughout the life span?

COMPETENCIES (Outcome/Objectives) Unit topics &

Code

FCCLA Events

CO 2.1.2 Utilize infant stimulation and play activities to enhance child’s learning which are appropriate to child’s development, stage , temperament. MGP-B1Y 11.2 Recognize the importance of talking and playing with baby. MGP-B1Y 14.1 Examine techniques for playing with and enjoying one’s child. (A-3) MGP-B1Y 14.2 Identify positive results of playing regularly with one’s child. (A-4)

TPPP .01

TPPP .01

TPPP .01

TPPP .01

UNIT VII: Personal Empowerment

FACS Area of Study: Career, Community and Family Connections


CONTENT STANDARD: NS1.1 Analyze strategies to manage multiple roles and responsibilities (individual, family, career, community, and global).

Process Questions: How will continuous evaluation and improvement of a life plan support the vision of well-being for individual, family, career, and community? How do family, workplace, and community issues impact trends in the family?


FCCLA Events

NS1.1.2 Analyze the effects of social, economic, and technological change on work and family dynamics.

NS1.1.6 Develop a life plan, including pathways to acquiring the knowledge and skills needed to achieve individual, family, and career goals.

TPPE.01, TPPE.02 TTPE.03

TPPE.01, TPPE.02 TTPE.03

FACS Area of Study: Interpersonal Relationships

CONTENT STANDARD: NS13.1 Analyze functions and expectations of various types of relationships.

Process Questions: What are the characteristics of a respectful, healthy relationship? What are the functions of the various types of relationships? Why is it important to have respectful, healthy relationships? What should we do to create respectful, healthy relationships?


FCCLA Events

NS 13.1.1 Analyze processes for building and maintaining interpersonal relationships

TPPE.06

CONTENT STANDARD: NS13.2 Analyze personal needs and characteristics and their effects on interpersonal relationships.

Process Questions: What are our characteristics and needs? (physical, social, emotional, cognitive, creative) What personal perspectives and characteristics adversely affect our relationships? What actions can we take to improve our relationships? What can we learn about ourselves through self-evaluation?



FCCLA Events

NS13.2.3 Analyze the effects of self-esteem and self-image on relationships. NS13.2.4 Analyze the effects of life span events and conditions on relationships. NS13.2.5 Explain the effects of personal standards and behaviors on interpersonal relationships.

TPPE.01

TPPE.06

TPPE.04, TPPE.05, TPPE.06

CONTENT STANDARD: NS13.3 Demonstrate communication skills that contribute to positive relationships.

Process Questions: What communication skills contribute to healthy relationships? What communication skills do we need to learn? What are their distinguishing characteristics?


FCCLA Events

NS13.3.1 Analyze communication styles and their effects on relationships. NS13.3.2 Demonstrate verbal and nonverbal behaviors and attitudes that contribute to effective communication. NS13.3.3 Demonstrate effective listening and feedback techniques. NS13.3.4 Analyze strategies to overcome communication barriers in family, community and work settings. NS13.3.7 Analyze the roles and functions of communication in family, work, and community settings.

TPPE.04, TPPE.05

TPPE.05

TPPE.04 TPPE.04, TPPE.05, TPPE.06 TPPE.04, TPPE.05, TPPE.06

CONTENT STANDARD: NS13.4 Evaluate effective conflict prevention and management techniques.

Process Questions: What strategies should we use to prevent and manage conflict? What factors influence stress? What are coping strategies for dealing with stress?


FCCLA Events

NS3.4.1 Analyze the origin and development of attitudes and behaviors regarding conflict.

TPPE.03, TPPE.04, TPPE.06


NS13.4.3 Apply the roles of decision making and problem solving in reducing and managing conflict.

TPPE.02, TPPE.06


UNIT VIII: Community Connections


CONTENT STANDARD: NS 1.3 Evaluate the reciprocal effects of individual and family participation in community activities.

Process Questions: Who benefits from families utilizing community resources? How do families locate and identify the appropriate community resources and services?


FCCLA Events

NS 1.3.4 Analyze community resources and systems of formal and informal support available to individuals and families. NS 1.3.5 Analyze the effects of public policies, agencies, and institutions on the family.

TPCC .01, TPCC .02, TPCC .03 TPCC .01, TPCC .02, TPCC .03

FACS Area of Study: Interpersonal Relationships

CONTENT STANDARD: NS 13.4 Evaluate effective conflict prevention and management techniques.

Process Questions: What alternative strategies might be used to prevent and manage conflict? Where can Teen Parents locate resources for legal and financial matters?


FCCLA Events

NS 13.4.6 Assess community resources that support conflict prevention and management

TPCC .01


UNIT IX: Directing Your Future


CONTENT STANDARD: NS 1.1 Analyze strategies to manage multiple roles and responsibilities (individual, family, career, community, and global).

Process Questions: What would be the consequences if a person chose not to design a life plan that reflects family, career, learning, leisure, and community goals? How will continuous evaluation and improvement of a life plan support the vision of well-being for individual, family, career, and community? How do family, workplace, and community issues impact trends in the family?


FCCLA Events

NS 1.1.3 Analyze ways that individual career goals can affect the family's capacity to meet goals for all family members. NS 1.1.4 Analyze potential effects of career path decisions on balancing work and family. NS 1.1.5 Define goals for life-long learning and leisure opportunities for all family members. NS 1.1.6 Develop a life plan, including pathways to acquiring the knowledge and skills needed to achieve individual, family, and career goals.

TPDF .03, TPDF .04

TPDF .04

TPDF .02, TPDF .03, TPDF .04 TPDF .02. TPDF .03, TPDF .04

CONTENT STANDARD: NS 1.2 Demonstrate transferable and employability skills in school, community and workplace settings.

Process Questions: How can we develop employability skills that support our vision for the well-being of individual, family, career, and community (synthesize)? What effect does work ethic have on the well-being of an individual? family? career? How can implementing transferable employability skills impact individual goals? family goals? career goals?

COMPETENCIES (Outcome/Objectives) Unit topics FCCLA


& Code Events NS 1.2.1 Analyze potential career choices to determine the knowledge, skills, and attitudes associated with each career. NS 1.2.3 Demonstrate job seeking and job keeping skills.

TPDF .03, TPDF .04

TPDF .03, TPDF .04

Area of Study: Consumer and Family Resources

CONTENT STANDARD: NS 2.1 Demonstrate management of individual and family resources such as food, clothing, shelter, health care, recreation, transportation, time, and human capital.

Process Questions: What criteria can be used to decide the resources needed by a family? What are our goals in relation to managing family needs and wants related to food, clothing, shelter, health care, and transportation? What personal factors will offset our goals? What resources need to be considered?


FCCLA Events

NS 2.1.1 Apply management and planning skills and processes to organize tasks and responsibilities. NS 2.1.2 Analyze how individuals and families make choices to satisfy needs and wants.

TPDF .01

TPDF .01

CONTENT STANDARD: NS 2.6 Demonstrate management of financial resources to meet the goals of individuals and families across the life span.

Process Questions: What are our financial goals? What financial planning resources will be needed to reach our goals? What criteria should be used to decide how to apply financial planning? What value will this plan have for us and for family members? What are the consequences (positive and negative) of having a financial plan?


FCCLA Events

NS 2.6.1 Evaluate the need for personal and family financial planning.

TPDF .01, TPDF .02


NS 2.6.2 Apply management principles to individual and family financial practices. NS 2.6.3 Apply management principles to decisions about insurance for individuals and families. NS 2.6.4 Evaluate personal and legal documents related to managing individual and family finances.

TPDF .01, TPDF .02

TPDF .01, TPDF .02

TPDF .01, TPDF .02


Glossary a la carte. Type of menu in which each menu item is individually priced. abdominal thrust. A procedure used to save choking victims. absorption. The process of taking nutrients into the body and making them part of the body. Adenosine Triphosphate (ATP): ATP is a molecule that serves as the universal energy source for all plants and animals. In your body, ATP breaks down into adenosine diphosphate plus a separate phosphate group. This releases energy, which is used to power your body's cells. During periods of inactivity, the reverse reaction takes place, and the phosphate group is reattached to the molecule using energy obtained from food. In this way, the ATP molecule is continuously being recycled by your body. Adequate Intake (AI). A recommended nutrient intake value, based on observations or experiments, that is set for nutrients for which no RDA can be determined. aerobic activity. A physical activity that speeds heart rate and breathing, promoting cardiovascular health. agriculture. The use of knowledge and skill to tend soil, grow crops, and raise livestock. al dente. Italian term describing the way pasta is cooked so its texture is slightly resistant to the bite. all lipids. alternative. An option a person might choose when making a decision. amino acid. A chemical compound that serves as a building block of proteins. and alcohol; enzymatically controlled process in which a compound is broken down, such as a and elasticity to batters and doughs. anemia. A condition resulting from deficiencies of various nutrients, which is characterized by a anorexia nervosa. An eating disorder characterized by self-starvation. anthocyanin. A reddish-blue pigment found in vegetables. Antioxidant: Antioxidants are chemical substances that help protect against cell damage from free radicals. Well-known antioxidants include vitamin A, vitamin C, vitamin E, carotenoids, and flavonoids. appetite. A psychological desire to eat. appetizer. Light food or beverage that begins a meal and is designed to stimulate the appetite. arcing. Sparking that occurs in a microwave oven when metal comes in contact with the oven walls. artificial light. Light that comes from electrical fixtures. artificial sweetener. A product that sweetens food without providing the calories of sugar. Artisanal. Made by hand, referring to items such as cheeses and chocolates. ascorbic acid. A food additive that prevents color and flavor loss and adds nutritive value; another name for vitamin C. aseptic packaging. A commercial method of packaging food in which a food and its packaging material are sterilized separately and then the food is packed in the container in a sterile chamber. bacteria. Single-celled or noncellular microorganisms that live almost everywhere. basal metabolism. The amount of energy the human body needs to stay alive and carry on vital processes. batter. Flour-liquid mixture with a consistency ranging from thin to thick, depending on the beading. Golden droplets of moisture that sometimes appear on the surface of a meringue. beef stroganov. A popular Russian meat dish made with tender strips of beef, mushrooms, and a seasoned sour cream sauce. beef. Meat obtained from mature cattle over 12 months of age. beriberi. A disease of the nervous system resulting from a thiamin deficiency, which is characterized berries. Classification of fruits, including strawberries, raspberries, and grapes, that are small and juicy and have thin skins. binge eating disorder. An eating disorder characterized by repeated episodes of uncontrolled eating of large amounts of food. bisque. A rich, thickened cream soup. blend. A combination of spices and herbs. blend. Several varieties of coffee beans mixed to produce a particular flavor and aroma. body composition. Proportions of bone, muscle, fat, and other tissues that make up body weight. body mass index (BMI). A calculation involving a person’s weight and height measurements used by health professionals to define overweight and obesity.


body. botulism. Foodborne illness caused by eating foods containing the spore-forming bacteria Clostridium botulinum. bouillon. Clear broth made from strained, clarified stock. bouquet garni. Small group of herbs tied together in a cheesecloth bag and added to a food during cooking for flavor. Parsley, thyme, and bay leaf usually are used. bran. The outer protective covering of a kernel of grain. brand name. The name a manufacturer puts on products so people will know that company makes the products. budget. A plan for managing income and expenses. bulgur. Grain product made from whole wheat that has been cooked, dried, partly debranned, and cracked. bulimia nervosa. An eating disorder characterized by repeated eating binges followed by inappropriate behaviors to prevent weight gain. by numbness in the ankles and legs followed by severe cramping and paralysis. cacao. A plant that produces beans that are ground into cocoa or made into chocolate. caffeine. A compound found in products like coffee, tea, chocolate, and cola beverages that acts as a stimulant. Cajun cuisine. Hearty fare of rural Southern Louisiana that reflects the foods and cooking methods of the Acadians, French, Native Americans, Africans, and Spanish. Calcium: Of all the essential minerals in the human body, calcium is the most abundant. Calcium helps the body form bones and teeth and is required for blood clotting, transmitting signals in nerve cells, and muscle contraction. Calcium helps prevent osteoporosis; of the two to three pounds of calcium contained in the human body, 99% is located in the bones and teeth. calorie. The unit used to measure the energy value of foods. candling. Process by which eggs are quality-graded. canning. A food preservation process that involves sealing food in airtight containers. carbohydrate into carbon dioxide and ethyl alcohol. carbohydrate. One of the six basic types of nutrients career ladder. A career made up of a series of related jobs, each of which builds on the skills learned in the previous job. carotene. Chemical substance found in dark green and orange fruits and vegetables that can be converted into vitamin A by the body; chemical substance that gives orange vegetables and fruits their color. cassava. A starchy root plant eaten as a side dish and used in flour form in cooking and baking in South America. casserole. A baking dish with high sides. casserole. A combination of foods baked in a single dish. caste system. A social system in India that evolved from Hinduism and divided people into groups, or castes. catering. Business in which food and beverages are prepared for small and large parties, banquets, weddings, and other large gatherings. Catering. The term catering means “to provide food and service for.” For our purposes, catering is the business of people who work in licensed commercial kitchens, who are properly insured, and who are trained and skilled in preparing and serving a variety of foods to groups of guests. caused by an inadequate diet or the body’s inability to use the nutrients taken in. caviar. The processed, salted roe (eggs) of large fish, most often sturgeon. cereal. Starchy grain that is suitable to use as food. ceviche. A marinated raw fish dish served throughout South America. Chafing Dish. A vessel commonly used for buffets to hold food and keep it warm. chapatis. A flat bread that is common in India. chiffon cake. Cake that is a combination of a shortened and unshortened cake; cake that contains fat and beaten egg whites. chilies. Term used in Mexico for hot peppers. chlorophyll. Green pigment found in green plants (including vegetables) that can be adversely affected


by heat. cholesterol. A fatlike substance that occurs naturally in the body and is found in every cell but chopsticks. Chinese eating utensils. chorizo. A dark sausage with a spicy, smoky flavor. chowder. Cream soup that contains pieces of seafood, vegetables, poultry, or meat and is made from unthickened milk. citrus fruits. Classification of fruits, including oranges, lemons, and grapefruit, that have a thick outer rind and thin membranes separating the flesh into segments. coagulate. To thicken or form a congealed mass. Proteins are coagulated by heat and can cause a mixture to thicken. coagulum. Clumps of a protein food. colander. A perforated bowl used to drain fruits, vegetables, and pasta. collagen. Protein constituent of connective tissue in meat. Collagen is tough and elastic but can be softened by cooking. combination oven. An oven that can do two types of cooking, such as conventional and convection. comida. The main meal of the day in Mexico and Spain. comparison shopping. Evaluating different brands, sizes, and forms of a product before making a purchase decision. congee. A thick porridge made from rice or barley often served for breakfast in China. conquistador. Spanish conqueror who invaded Mexico during the early 1500s. conservation. The planned use of a resource to avoid waste. consommé. Clear, rich-flavored soup made from strained and clarified stock. contaminant. A potentially harmful substance that has accidentally gotten into food. convection cooking. Method of cooking in which foods are baked or roasted in a stream of heated air. convenience food. Food product that has had some amount of service added to it. Cook Date. A date that a personal chef arranges with her client to go to the client's home to cook. Often the client will be out, so the personal chef will have a code to bypass an alarm in order to enter the residence. cooking losses. Fat, water, and other volatile substances that are retained in pan drippings or cooking liquid when meats are cooked. cooking time. The total amount of time food in a microwave oven is exposed to microwave energy. Copper: Copper is a trace element that is essential for most animals, including humans. It is needed to absorb and utilize iron. The influence of copper upon health is due to the fact that it is part of enzymes, which are proteins that help biochemical reactions occur in all cells. Copper is involved in the absorption, storage, and metabolism of iron. The symptoms of a copper deficiency are similar to iron-deficiency anemia. Copper may be absorbed by both the stomach and small-intestinal mucosa, with most absorbed by the small intestine. Copper is found in the blood bound to proteins. Costing. The assigning of a price to each service offered. In catering, this usually includes the costs of food, labor, and overhead, plus a markup. Gratuity is sometimes also taken into account. course. A part of a meal made up of all the foods served at one time. cover. The amount of space needed by each person at a dining table; area on a table that contains the linen, dinnerware, flatware, and glassware needed by one person. crayfish. A crustacean related to the lobster. Creole cuisine. Style of food popular in the Southern United States that combines cooking techniques of the French with ingredients of the Africans, Caribbeans, Spanish, and Native Americans. crêpe. A thin, delicate pancake that is usually rolled around a filling. crisp-tender. Term used to describe vegetables that have been cooked to the proper degree of doneness. croissant. A flaky, buttery French yeast roll shaped into a crescent. cross-contamination. The transfer of harmful bacteria from one food to another food. crustacean. Shellfish with a segmented body that is covered by a crustlike shell. crystalline candy. Type of candy with very small and fine sugar crystals, which give it a smooth and creamy texture. culture. The customs and beliefs of a racial, religious, or social group. curd. Solid portion of coagulated milk.


curdling. Formation of curds (coagulated proteins) that can happen when milk is overheated or an acid food, such as tomato juice, is added to milk incorrectly. curry. A type of Indian stew. custard. Mixture of milk (or cream), eggs, sugar, and a flavoring that is cooked until thickened. Daily Value. A recommended nutrient intake level that is used on food labels. decaffeinated. Term describing a product, such as coffee or tea, made by removing most of the caffeine. decision-making process. A method for thinking about possible options and outcomes before making a choice. deficiency disease. An illness caused by the lack of a sufficient amount of a nutrient. dehydration. An abnormal loss of body fluids. dehydration. The process of drying; the removal of water from foods or other items. del pueblo. Term meaning of the people, which is used to describe Spanish cuisine. Demographics. The measurable physical characteristics of a population, such as age, sex, marital status, family size, education, income, and religion. dendé oil. Palm oil that gives Brazilian dishes a bright yellow-orange color. diabetes mellitus. A body’s lack of or inability to use the hormone insulin to maintain normal blood glucose levels. diet. All the food and drink a person regularly consumes. dietary antioxidant. A substance in foods that significantly reduces the harmful effects of oxygen on Dietary Guidelines for Americans. A set of science-based recommendations from the U.S. Departments of Agriculture and Health and Human Services that urge people to form healthful diet and activity habits in an effort to promote health and reduce disease risks. Dietary Fiber: Dietary fiber comes from the thick cell walls of plants. It is an indigestible complex carbohydrate. Fiber is divided into two general categories: water-soluble and water-insoluble. Soluble fiber has been shown to lower cholesterol. However, in many studies, the degree of cholesterol education was quite modest. For unknown reasons, diets higher in insoluble fiber (mostly unrelated to cholesterol levels) have been shown to correlate better with protection against heart disease in human trials. Soluble fibers can also lower blood-sugar levels, and some doctors believe that increasing fiber decreases the body’s need for insulin—a good sign for diabetics. Insoluble fiber acts as a stool softener, which speeds digestion through the intestinal tract. For this reason, insoluble fiber is an effective treatment for constipation. The reduction in "transit time" has also been thought to partially explain the link between a high-fiber diet and a reduced risk of colon cancer. Dietary Reference Intakes (DRIs). Estimated nutrient intake levels used for planning and evaluating the diets of healthy people. dietary supplement. A purified nutrient or nonnutrient substance that is manufactured or extracted dietitian. A health care professional who has training in nutrition and diet planning. Differentiation. A marketing term used to describe the distinguishing of one business from another in terms of specialty or niche within a field. digestion. The bodily process of breaking food down into simpler compounds the body can use. dinnerware. Plates, cups, saucers, and bowls. discretionary calories. The calories left in a person’s daily allowance after making nutrient-dense choices for all food group servings. double boiler. Small pan that fits into a larger pan. Food is put in the smaller pan, and water is placed in the larger pan. The food cooks by steam heat. dough. Flour-liquid mixture that is stiff enough to be shaped by hand. dovetail. To overlap tasks to use time more efficiently. downdraft vent. A vent used in some ranges in which a fan is mounted under the cooktop to draw cooking fumes away from food before they have a chance to rise through the room. drawn fish. Fish that has the entrails (insides) removed. dressed fish. Fish that has the entrails (insides), head, fins, and scales removed. drupes. Fruits, such as cherries, peaches, and plums, that have an outer skin covering a soft flesh that surrounds a single, hard pit. Dutch treat. A way of paying for a meal in a restaurant in which each person in a group pays for him- or herself.


eating disorder. Abnormal eating behavior that endangers physical and mental health. eggplant. A fleshy, oval-shaped vegetable with a deep purple skin frequently used in Mediterranean dishes. elastin. Protein constituent of connective tissue in meat that is tough and elastic and cannot be softened by cooking. empanada. An Argentine appetizer. emulsion. Mixture that forms when oil and liquid are combined. endosperm. The largest part of a kernel of grain containing most of the starch and the protein of the kernel but few minerals and little fiber. ENERGY STAR label. A label manufacturers voluntarily place on refrigerators, freezers, and dishwashers that exceed federal minimum energy standards by a certain amount. EnergyGuide label. A yellow tag that shows an estimated yearly energy usage for the major appliance on which it appears. enriched. Having added nutrients to replace those lost through processing. entree. Main course. entrepreneur. A person who sets up and runs his or her own business. environment. Interrelated factors, including air, water, soil, mineral resources, plants, and animals, that ultimately affect the survival of life on earth. enzymatic browning. Darkening process some fruits undergo when exposed to the air. enzyme. Complex protein produced by living cells that causes specific chemical reactions. escargot. A snail eaten as food. Essential Amino Acids: Essential Amino Acids are amino acids that your body does not have the ability to synthesize. Hundreds of different amino acids exist in nature, and about two dozen of them are important to human nutrition. Nine of these–histidine, isoleucine, leucine, lysine, methionine, phenylalanine, theronine, tryptophan, and valine–are considered essential, since they must be supplied by your diet. Estimated Average Requirement (EAR). A nutrient intake value that is based on research and estimated to meet the needs of half the healthy people in a group. etiquette. Rules set by society to guide social behavior. extension agent. Family and consumer sciences professional employed by the Cooperative Extension Service who works with adults and with young people involved in 4-H programs, offers classes, and/or writes educational materials that are published by the Department of Agriculture. fad. A practice that is very popular for a short time. fallacy. A mistaken belief. Farmstead Cheese. Cheese that is produced at a dairy using milk from the dairy. fasting. Denying oneself food. fat fish. Fish having flesh that is fattier than the flesh of lean fish. fat replacer. A product that cuts the amount of fat in foods while keeping the flavors and textures fat provides. fat. One of the six basic types of nutrients that is an important energy source. fat-soluble vitamin. A vitamin that dissolves in fats and can be stored in the fatty tissues of the fatty acid. A chemical chain containing carbon, hydrogen, and oxygen that is the basic component of feijoada completa. Brazil’s national dish, which is made with meat and black beans. felafel. A mixture of ground chickpeas, bulgur, and spices that is formed into balls and deep-fried. fermentation. Process that takes place when yeast cells act on sugars to produce carbon dioxide fiber. A form of complex carbohydrate from plants that humans cannot digest. filé. Flavoring and thickening agent made from the leaves of the sassafras tree, which have been dried and ground into a powder. fines herbes. A mixture of fresh chives, parsley, tarragon, and chervil used to flavor many French soups and stews. finfish. Fish that have fins and backbones. finished food. Convenience food that is ready for eating either immediately or after heating or thawing. fish and chips. Battered, deep-fried fish fillets served in England with a British version of French fries. fish fillet. The side of a fish cut lengthwise away from the backbone.


fish steak. Cross-sectional slice taken from a dressed fish. fitness. The body’s ability to meet physical demands. fixed expense. A regularly recurring cost in a set amount, such as rent, mortgage, or installment loan payments. flatware. Forks, knives, spoons, serving utensils, and specialty utensils used to serve and eat food. flavones. Pigments that make white vegetables, such as cauliflower, white. fleishig foods. Meat foods as described by Jewish dietary laws. flexible expense. A regularly recurring cost that varies in amount, such as food, clothing, or utility bills. Focus Group. A small group of potential customers brought together to discuss a new product or service for the purpose of gathering an unscientific sampling of feedback and opinions about the product or service before it is launched. food additive. A substance that is added to food for a specific purpose, such as preserving the food. food allergy. A response of the body’s immune system to a food protein. Food and Drug Administration (FDA). The federal agency that ensures the safety and wholesomeness of all foods sold across state lines, except meat, poultry, and eggs. Food cost: Refers to the price that food actually costs a restaurant, before they add in the additional costs of preparing it and serving. food intolerance. A negative physical reaction to a food substance that does not involve the body’s immune system. foodborne illness. A disease transmitted by food. food-drug interaction. An effect a drug has on the way the body absorbs or uses a nutrient or an effect a food has on the way the body absorbs or uses a drug. fortified food. A food to which nutrients are added in amounts greater than what would naturally freeze-drying. A method of commercial food preservation in which water is removed from frozen food items. freezer burn. Dry, tough areas that occur on food surfaces that have become dehydrated due to exposure to dry air in a freezer. French knife. A versatile kitchen knife that is most often used to cut, chop, and dice fruits and vegetables. frijoles refritos. Refried beans, a popular Mexican dish. fritters. Fruits, vegetables, or meats that are dipped into a batter and fried in hot fat. from natural sources. functional food. A food that provides health benefits beyond the nutrients it contains. gaucho. Nomadic herders of the Pampas in South America during the eighteenth and nineteenth centuries. gazpacho. A Spanish soup made with coarsely pureed tomatoes, cucumbers, onions, garlic, green peppers, olive oil, and vinegar. gelatin cream. Milk-based dessert thickened with unflavored gelatin. gelatin. Gummy substance made from the bones and some connective tissues of animals. It may be flavored or unflavored for use as a food product. gelatinization. Swelling and subsequent thickening of starch granules when heated in water. generic product. A plain-labeled, no-brand grocery item. germ. The reproductive part of a kernel of grain, which is rich in vitamins, protein, and fat. ghee. Indian clarified butter. giblets. The edible internal organs of poultry. glucose. The form of sugar carried in the bloodstream for energy use throughout the body. gluten. A protein formed when wheat flour is moistened and thoroughly mixed that gives strength Glycemic Index. A dietary index used to rank carbohydrate-based foods. The glycemic index predicts the rate at which the ingested food will increase blood sugar levels. Glycemic Load (GL): Glycemic Load is equal to the Glycemic Index of a food times the number of grams of carbohydrates in the serving of food that's being eaten. Glycemic Load is believed to correlate more directly to blood-sugar level changes than Glycemic Index. A detailed explanation of Glycemic Index and Glycemic Load can be found on Nutrition Data's Glycemic Index page. goal. An aim a person tries to reach.


gohan. The Japanese word for meal, which means rice. goiter. A visible enlargement of the thyroid gland resulting from an iodine deficiency. gourmet. A person who enjoys being able to distinguish the complex combinations of flavors that make up foods. grade. An indication of food quality. GRAS list. List of food additives that are “Generally Recognized as Safe” by the Food and Drug Administration (FDA). gratuity. Sum of money given to a waiter in a restaurant for service rendered. ground. To connect an appliance electrically with the earth. growth spurt. A period of rapid growth. guacamole. A spread made from mashed avocado, tomato, and onion that is popular in Mexico. Gum Paste. A substance that contains gums and sugar or glucose that is pliable and slow to dry, thus making it a good medium to work with in forming edible decorations. gumbo. A Creole specialty that is a thick, souplike mixture containing a variety of seafood, poultry, meats, vegetables, and rice. haggis. A Scottish dish made from a sheep’s stomach stuffed with a pudding made from oatmeal and the sheep’s organs. Halal. Foods considered lawful for consumption according to the Islamic religion. Haram. Foods that are forbidden to be eaten according to the Islamic religion. haute cuisine. A style of French cooking characterized by elaborate preparations, fancy garnishes, and rich sauces. headspace. Space between the food and the closure of a food storage container. healthy weight. A body mass index of 18.5 to 24.9 in an adult. herb. A leaf of a plant usually grown in a temperate climate and used to season food. holloware. Tableware, such as bowls, tureens, and pitchers, used to serve food and liquids. homogenization. Mechanical process by which milkfat globules are broken into tiny particles and spread throughout milk or cream to keep the cream from rising to the surface of the milk. hors d’oeuvres. Small dishes designed to stimulate the appetite. hot pack. Process of packing vegetables or fruits that have been preheated in water or steam into canning jars and covering them with cooking liquid or boiling water. hot spot. An area of a food cooked in a microwave oven that reaches a higher temperature than surrounding areas due to receiving a greater concentration of microwave energy. hunger. The physical need for food. husmankost. The traditional, everyday style of cooking enjoyed in Swedish homes. hydrate. To cause a substance to absorb water. hydrogenation. A process by which hydrogen atoms are chemically added to unsaturated fatty acids hypertension. High blood pressure. immature fruit. Fruit that is small and has such characteristics as poor color, flavor, and texture, which will not improve with time. impulse buying. Making an unplanned purchase without much thought. imu. A pit lined with hot rocks used to roast a whole, young pig at a Hawaiian luau. in liquid oils to turn the oils into more highly saturated solid fats. Inca. A group of Native South Americans who built a large empire in the Andes mountains prior to the Spanish conquest. income. Money received. Insulin: Insulin is a hormone that's secreted by your pancreas to help regulate blood-sugar level and promotes glycogen storage. Individuals with diabetes mellitus supplement insulin to make up for their body's inability to produce sufficient amounts. interview. A meeting between an employer and a job applicant held to discuss the applicant’s qualifications for a job opening. International Unit (IU): IU is a measurement unit that is primarily used on nutrition labeling for vitamin A. One IU is equivalent to 0.3 mcg of retinol, 0.6 mcg of beta-carotene, or 1.2 mcg other provitamin-A carotenoids. Iron: Iron is one of the human body’s essential minerals. It forms part of hemoglobin, the component of the blood that carries oxygen throughout the body. People with iron-poor blood tire easily because


their bodies are starved for oxygen. Iron is also part of myoglobin, which helps muscles store oxygen. With insufficient iron, adenosine triphosphate (ATP; the fuel the body runs on) cannot be properly synthesized. As a result, some iron-deficient people can become fatigued even when they are not anemic. irradiation. A commercial food preservation method that exposes food to low-level doses of gamma rays, electron beams, or X rays. jambalaya. A Creole specialty that is a mixture of rice; seasonings; and shellfish, poultry, and/or sausage. kasha. A Russian staple food made of buckwheat or other grains that are fried and then simmered until tender. kashrut. Jewish dietary laws. kernel. A whole seed of a cereal. kibbutzim. Cooperative farm villages in Israel. korma. A major Indian cooking technique in which foods are braised, usually in yogurt. kosher. Foods prepared according to Jewish dietary laws. kulich. A tall, cylindrical Russian yeast bread filled with fruits and nuts. lamb. The meat of sheep less than one year old. Latin America. The landmass that stretches southward from the Rio Grande to the tip of South America. leader. A person who has influence over others. lean fish. Fish that have very little fat in their flesh. leavening agent. An ingredient that produces gases in batters and doughs, causing baked products legumes. Peas, beans, and lentils. lifestyle. The way a person usually lives. lingonberry. A tart, red berry used in Swedish desserts. Lipid: A general classification to denote water-insoluble compounds, such as fatty acids and sterols. luau. Elaborate outdoor feast popular in the Hawaiian Islands. lutefisk. A traditional Norwegian fish dish made from dried cod that have been soaked in a lye solution before cooking. macromineral. A mineral needed in the diet in amounts of 100 or more milligrams each day. Lipid: A general classification to denote water-insoluble compounds, such as fatty acids and sterols. Lipid: A general classification to denote water-insoluble compounds, such as fatty acids and sterols. Macronutrient: Nutritionists often group nutrients into two subclasses, called macronutrients and micronutrients. Macronutrients refer to those nutrients that form the major portion of your consumption and contribute energy to your diet. Macronutrients include carbohydrates, fats, protein, and alcohol. Sometimes water is also considered to be a macronutrient. All other nutrients are consumed in smaller amounts, and are labeled as micronutrients. malnutrition. A lack of the right proportions of nutrients over an extended period. Magnesium: Magnesium is an essential mineral for the human body. It is needed for protein, bone, and fatty acid formation, making new cells, activating B vitamins, relaxing muscles, blood clotting, and forming adenosine triphosphate (ATP). The production and use of insulin also requires magnesium. Manganese: Manganese is an essential trace mineral that is required in small amounts to manufacture enzymes necessary for the metabolism of proteins and fat. It also supports the immune system and blood-sugar balance and is involved in the production of cellular energy, reproduction, and bone growth. manioc. A starchy root plant eaten as a side dish and used in flour form in cooking and baking in South America. manners. Social behaviors. marbling. Flecks of fat found throughout the lean muscles of meat. Marketing. Advertising or promoting any product or service that's to be sold in a market situation, that is with buyers and sellers operating under the forces of supply and demand. masala. A mixture of spices used to make Indian curry. mazza. Arabian appetizers. meal manager. Someone who uses resources to reach goals related to preparing and serving food. meat. The edible portion of mammals. medical diet. An eating plan prescribed by a physician to address special needs of a person with a


specific health problem. melons. Classification of fruits, including cantaloupe, honeydew, and watermelon, that are in the gourd family and are large and juicy and have thick skins and many seeds. menu. A list of the foods to be served at a meal. meringue. Fluffy white mixture of beaten egg whites and sugar, which may be soft or hard. metabolism. The chemical processes that take place in the cells after the body absorbs nutrients. mezedhes. Greek appetizers. Microgram (mcg): A microgram is a unit of measure equal to one one-millionth of a gram (g). microorganism. A living substance so small it can be seen only under a microscope. microwave. High-frequency energy wave used in microwave ovens to cook foods quickly. milchig foods. Dairy foods as described by Jewish dietary laws. milk solids. Nonfat portion of milk, which contains most of the vitamins, minerals, proteins, and sugar found in milk. milkfat. Fat portion of milk. Milligram (mg): A milligram is a unit of measure equal to one one-thousandth of a gram (g). minestrone. A popular Italian vegetable soup thick with pasta. mold. Growth produced on damp or decaying organic matter or on living organisms. mollusk. Shellfish that has a soft body fully or partially covered by a hard shell. Monosaccharides: Monosaccharides are simple carbohydrates that consist of a single sugar molecule. Examples include glucose, fructose, and galactose. MyPyramid Food Guidance System. A set of tools to help people make healthier food and activity choices using a science-based eating pattern that sorts foods of similar nutritive values into groups and subgroups and gives recommended daily intakes for each group. national brand. A brand that is advertised and sold throughout the country. natural light. Light that comes from the sun. new potatoes. Potatoes that are harvested and sent directly to market. nihon-cha. Japanese term for green teas. noncrystalline candy. Type of candy in which the sugar syrup is not allowed to form crystals; candy may be chewy or brittle. nonstick finish. Coating with nonstick properties used on some cookware and bakeware. normal body functions. nouvelle cuisine. A style of French cooking that emphasizes lightness and natural taste in foods. nutrient-dense food. A food that provides fairly large amounts of vitamins and minerals compared to the number of calories it supplies. nutrition labeling. A breakdown of how a food product fits in an average diet that appears on the product packaging. obesity. A condition characterized by excessive deposits of body fat. In an adult, obesity is defined as a body mass index of 30 or more. occur in the food. occurs only in foods of animal origin. okra. Pod-shaped vegetable brought to the United States from Africa that is popular in the Deep South. omelet. A beaten egg mixture that is cooked without stirring and served folded in half. open dating. A system of putting dates on perishable and semiperishable foods to help consumers obtain products that are fresh and wholesome. open stock. A way of purchasing tableware in which each piece is purchased individually. organic food. A food produced without the use of synthetic fertilizers, pesticides, or growth stimulants. Outsourcing. Hiring or subcontracting of other vendors or professionals to provide products or services for an event. Overhead. Fixed business costs associated with running a business, such as expenditures for rent, utilities, equipment, and insurance. overweight. A condition characterized in an adult by a body mass index of 25 to 29.9. paella. A Spanish rice dish often containing chicken, shrimp, mussels, whitefish, peas, and rice and flavored with saffron, salt, pepper, and pimiento. pareve foods. Foods that contain neither meat nor milk as described by Jewish dietary laws. Pareve. A kosher term referring to food that contains no meat or dairy ingredients and so may be


served with either meat or dairy dishes. paskha. A rich cheesecake that is a popular Russian dessert. pasta. A paste made from wheat flour that is dried in various shapes, such as macaroni and spaghetti. pasteurization. Process by which milk and milk products are heated to destroy harmful bacteria. pastry. Tender, flaky baked product containing flour, fat, water, and salt, which is used as the base for pies, tarts, and other desserts. pectin. Carbohydrate found naturally in fruits that makes fruit juices jell. peer pressure. Influence that comes from people in a person’s social group. permanent emulsion. Type of emulsion that will not separate on standing; type of emulsion that is formed when an emulsifying agent is added to a mixture of oil and a water-based liquid. pesticide. An agent used to kill insects, weeds, and fungi that attack crops. Phosphorus: Phosphorus is an essential mineral that is usually found in nature combined with oxygen as phosphate. Most phosphate in the human body is in bone, but phosphate-containing molecules (phospholipids) are also important components of cell membranes and lipoprotein particles, such as good (HDL) and bad (LDL) cholesterol. Small amounts of phosphate are engaged in biochemical reactions throughout the body. phyllo. A paper-thin pastry made with flour and water used to make many Greek desserts. pita bread. Flat, round, hollow bread common to the cuisines of Africa and the Middle East. pitting. Tiny indentations that mark the surface of some aluminum cookware due to a reaction with some foods and minerals. place setting. A set of all the dinnerware or flatware pieces used by one person. plantain. A green, starchy fruit that has a bland flavor and looks much like a large banana. Polysaccharides: Polysaccharides are complex carbohydrates, made up of multiple sugar molecules. Examples of polysaccharides include cellulose, starch, and dextrin. pomes. Classification of fruits, including apples and pears, that have a central, seed-containing core surrounded by a thick layer of flesh. porcelain enamel. Glasslike material fused at very high temperatures to a base metal, such as the outer surfaces of cookware and bakeware. pork. The meat of swine. pot. A two-handled cooking utensil. Potassium: Potassium is an essential mineral that helps regulate heart function, blood pressure, and nerve and muscle activity. Potassium is also required for carbohydrate and protein metabolism and helps maintain the proper pH within the body. Those with higher potassium intakes tend to have lower blood pressure and people with low blood levels of potassium who are undergoing heart surgery are at an increased risk of developing heart arrhythmias and an increased need for cardiopulmonary resuscitation. Excessive sodium intake can increase your body's requirements for potassium. Potentially Hazardous Foods. Foods that require special attention because of the danger of causing illness if improperly handled. potluck. A shared meal to which each person or family brings food for the whole group to eat. poultry. Any domesticated bird. precycling. Thinking about how packaging materials can be reused or recycled before buying a product. Prepping. Washing, cleaning, gutting, cutting, peeling, and chopping ingredients before they're ready to be used in a recipe or served to a guest. prepreparation. Any step done in advance to save time when getting a meal ready. pressure saucepan. Saucepan that cooks foods more quickly than a conventional pan because as pressure is increased, temperature also increases. Price Sensitivity. The extent to which price is an important criterion in your customer's decision-making process. process cheese. One of several types of products, including pasteurized process cheese, pasteurized process cheese food, pasteurized process cheese spread, coldpack cheese, and coldpack cheese food, made from various cheeses. processed food. A food that has undergone some preparation procedure, such as canning, freezing, drying, cooking, or fortification. processing time. The amount of time canned goods remain under heat (or under heat and pressure) in


a canner. produce. Fresh fruits and vegetables. Protein: Protein is one of the basic components of food and makes all life possible. Amino acids are the building blocks of proteins. All of the antibodies and enzymes, and many of the hormones in the body, are proteins. They provide for the transport of nutrients, oxygen, and waste throughout the body. They provide the structure and contracting capability of muscles. They also provide collagen to connective tissues of the body and to the tissues of the skin, hair, and nails. provincial cuisine. The style of French cooking practiced by most French families using locally grown foods and simple cooking methods. Quantitative Data. Data that can be counted or measured in numbers. Examples include sales figures and number of employees quiche. A French custard tart served in many variations as an appetizer and a main dish. quick-freezing. Process of subjecting foods to extremely low temperatures for a short time and then maintaining them at a normal freezing temperature. raw pack. Process of packing cold, raw vegetables in canning jars and covering them with boiling water or syrup. recipe. Instructions for preparing a particular food. Recommended Dietary Allowance (RDA). An average daily dietary intake level, based on an Estimated Average Requirement, that meets the nutrient needs of nearly all healthy people in a group. recycling. Processing a material so it can be used again. reduced number of red blood cells in the bloodstream. reference. A person an employer can call to ask about a job applicant’s capabilities as a worker. refined. Term used to refer to cereal products made from grain that has had the bran and germ removed during processing and contains only the endosperm. reservation. An arrangement made with a restaurant to hold a table for a guest on a given date at a given time. retail cut. A smaller cut of meat taken from a larger wholesale cut and sold to consumers in retail stores. retort packaging. A commercial method of packaging food in which food is sealed in a foil pouch and then sterilized in a steam-pressure vessel known as a retort. ripened cheese. Cheese in which controlled amounts of bacteria, mold, yeast, or enzymes were added and that was stored for a certain period at controlled temperatures. risotto. An Italian rice dish made with butter, chopped onion, stock or wine, and Parmesan cheese. Meats or seafood and vegetables may also be added. roux. Cooked paste of fat and flour used as the thickening agent in many sauces and gravies. salad. Combination of raw and/or cooked ingredients, usually served cold with a dressing. sangria. A Spanish punch made with red wine, fruit juice, and sparkling water. sanitation. Maintaining clean conditions to prevent disease and promote good health. Satiety: Satiety refers to the feeling of satisfaction or "fullness" produced by the consumption of food. Saturated Fat: A saturated fat is a fat or fatty acid in which there are no double bonds between the carbon atoms of the fatty acid chain. Saturated fats are usually solid at room temperature. Diets high in saturated fat have been shown to correlate with an increased incidence of atherosclerosis and coronary heart disease. Dehydrogenation converts saturated fats to unsaturated fats, while hydrogenation accomplishes the reverse. Common saturated fats include butter, lard, palm oil, coconut oil, cottonseed oil, and palm kernel oil. Saturated fat is found in dairy products, especially cream and cheese, and in meat, as well as in many prepared foods. Some studies suggest that replacing saturated fats in the diet with unsaturated fats will increase one's ratio of HDL to LDL serum cholesterol. saucepan. A one-handled cooking utensil. sauerkraut. Fermented or pickled cabbage. scorching. Burning that results in a color change. scum. Solid layer made up of milk solids and some fat that often forms on the surface of milk during heating. Selenium: Selenium is an essential trace mineral. Selenium activates an antioxidant enzyme called glutathione peroxidase, which may help protect the body from cancer. Yeast-derived forms of selenium have induced "apoptosis" (programmed cell death) in cancer cells in test tubes and in animals. One


study found that men consuming the most dietary selenium developed 65% fewer cases of advanced prostate cancer than did men with low levels of selenium intake. semiprepared food. Convenience food that still needs to have some service performed. serrated blade. A sawtooth edge on a knife. Service Charge. An additional cost tacked on to a bill to cover gratuity or other expenses. service contract. An insurance policy for a major appliance that can be purchased from an appliance dealer to cover the cost of repairs for a period after the warranty on the appliance has expired. shelf life. The amount of time a food can be stored and remain wholesome. shellfish. Fish that have shells instead of backbones. shohet. A licensed slaughterer who butchers animals and fowl following methods described in Jewish dietary laws. shortened cake. Cake made with fat. siesta. A rest period that usually follows the midday meal in Mexico. slurry. A liquid mixture of milk and flour blended until smooth, which is used as a thickening agent in sauces and gravies. Sodium: Sodium is a mineral, an essential nutrient. It helps to maintain blood volume, regulate the balance of water in the cells, and keep nerves functioning. The kidneys control sodium balance by increasing or decreasing sodium in the urine. One teaspoon of salt contains about 2,300 milligrams of sodium, more than four times the amount the body requires per day. Soft Costs. Variable costs, which include supervising, staff tips, and profit. Sole Proprietorship. An extremely flexible business structure with a single person as its head. The single owner is not confined by other partners but also is not shielded from potential liabilities and financial responsibilities. soufflé. Fluffy baked preparation made with a starch-thickened sauce into which stiffly beaten egg whites are folded. sourdough. A dough containing active yeast plants that is used as a leavening agent. Sous Chef. The next in command after the executive chef. Pronounced “sue,” sous means “under” in French. The sous chef is in charge of all food production and oversees the cooks. The person who fills this position must be very responsible and able to delegate tasks and make quick decisions. soybean. A legume with seeds that are rich in protein and oil, which is used in many different forms in Japanese and Chinese cooking. spice. A dried root, stem, or seed of a plant grown mainly in the tropics and used to season food. springform pan. A round pan with a removable bottom that is held together by means of a spring or latch on the side of the pan. standing time. The time during which foods finish cooking by internal heat after being removed from a microwave oven. starch. Complex carbohydrates stored in plants. stemware. Glassware with three distinct parts: a bowl, a stem, and a base. Sterol: A sterol is any of a class of solid cyclic alcohols, found in both plants (e.g., campesterol, stigmasterol, beta-sitosterol) and animals (e.g., cholesterol). stock soup. Soup made with a rich-flavored liquid in which meat, poultry, or fish; vegetables; and seasonings have been cooked. stockinette. A cloth cover for a rolling pin used to keep dough from sticking to the rolling pin. store brand. A brand sold only by a store or chain of stores. stress. Mental tension caused by change. Subcontracting. The hiring of a third party to provide services or products for a client. Sugar Alcohol: Sugar alcohols, sometimes called polyols, are a class of carbohydrates that are more slowly or incompletely absorbed by the human digestive system than sugars. Common sugar alcohols include sorbitol, mannitol, maltitol, and xylitol. Sugar alcohols contribute less Calories to the diet than most other types of carbohydrates, but may cause digestive discomfort. sugar syrup. A mixture of sugar and liquid that is cooked to a thick consistency. sukiyaki. A popular Japanese dish made of thinly sliced meat, bean curd, and vegetables cooked in a sauce. sulfuring. Antidarkening treatment used on some fruits before they are dried. syneresis. Leakage of liquid from a gel.


table appointments. All the items needed at the table to serve and eat a meal. table d’hôte. Type of menu in which one price is given for an entire meal. table linens. Table coverings and napkins. Tablescape. The functional meaning of tablescape in the catering, entertaining, and decorating industries refers to all of the decorating elements that you amass on your table to create a vignette. In a practical sense, this definition does not refer to the salt and pepper shakers on the table, but rather, to the decorating aspect of the tabletop. Tasting. A meeting with clients or prospective clients in which menu items are showcased for sampling. Tableware. Anything that goes on the table when setting it, including glassware, serveware, and flatware. tandoori. A simple Indian cooking technique, which requires a clay oven called a tandoor. tang. Prong that attaches a knife blade to the handle. tapas. Spanish appetizers. taste buds. Flavor sensors covering the surface of the tongue. tea. Leaves of a tropical evergreen or bush used to make a beverage, which is also called tea. technology. The use of knowledge to develop improved methods for doing tasks. teff. A milletlike grain grown only in Africa and the Middle East. temporary emulsion. Type of emulsion that forms when oil and a water-based liquid are agitated but breaks when the agitation stops.that is the body’s chief source of energy. time-work schedule. A written plan listing actual times for doing specific tasks to prepare a meal or food product. Theobromine: Theobromine is an alkaloid compound with a molecular structure similar to caffeine. Theobromine has a mild stimulating effect on humans, and is found in certain foods, such as cocoa and chocolate. Theobromine can be lethal to some animals, including dogs and horses, which metabolize theobromine much more slowly than humans. tip. Sum of money given to a waiter in a restaurant for service rendered. to rise and become light and porous. tofu. A mild-flavored, custardlike cake made from soybeans. Tolerable Upper Intake Level (UL). The highest level of daily intake of a nutrient that is unlikely to pose risks of adverse health effects. tortilla. Flat, unleavened bread made from cornmeal and water used to make many Mexican dishes. toxin. Poison. tropical fruits. Classification of fruits, including avocados, bananas, and pineapples, that are grown in warm climates and are considered to be somewhat exotic. tumbler. A piece of glassware without a stem. ultra-high temperature (UHT) processing. A preservation method that uses higher temperatures than regular pasteurization to increase the shelf life of foods like milk. underripe fruit. Fruit that has reached full size but has yet to ripen. underweight. A condition characterized by a body mass index of less than 18.5. unit pricing. A listing of a product’s cost per standard unit, weight, or measure. United States Department of Agriculture (USDA). The federal agency that enforces standards for the quality and wholesomeness of meat, poultry, and eggs sold across state lines. universal design. Features of rooms, furnishings, and equipment that are usable by as many people as possible. universal product code (UPC). A series of lines, bars, and numbers that appears on the package of a food or nonfood item. This code is used by a computer scanner to identify a product, its manufacturer, and its size and form. unripened cheese. Cheese that is prepared for marketing as soon as the whey has been removed without being allowed to ripen or age. Unsaturated Fat: An unsaturated fat is a fat or fatty acid in which there are one or more double bonds between carbon atoms of the fatty acid chain. Such fat molecules are monounsaturated if each contains one double bond, and polyunsaturated if each contains more than one. Hydrogenation converts unsaturated fats to saturated fats, while dehydrogenation accomplishes the reverse. Unsaturated fats tend to melt at lower temperatures than saturated fats, which tend to be solid at room temperature.


Both kinds of unsaturated fat can replace saturated fat in the diet. Substituting unsaturated fats for saturated fats helps to lower levels of total cholesterol and LDL cholesterol in the blood. unshortened cake. Cake made without fat. Up-Sell. To upgrade or add on options that increase the value of a product or service and allow the caterer to charge a premium. variety meats. Edible parts of animals other than muscle, such as liver, heart, and tongue. veal. The meat of cattle less than three months of age. Vegan. A person who abstains from consuming or using animal products of any kind. vegetarian diet. A diet that is built partially or completely on fruits, vegetables, and other plant foods. Vegetarian. A person who relies on a non-meat diet; the diet may or may not include animal products such as dairy and/or eggs. Vitamin A (Retinol): Vitamin A is a fat-soluble vitamin with multiple functions in the body. It helps cells differentiate, an essential part of cell reproduction. Cells that are not fully differentiated are more likely to undergo precancerous changes. It is a central component for healthy vision; vitamin A nourishes cells in various structures of the eye and is required for the transduction of light into nerve signals in the retina. It is required during pregnancy, stimulating normal growth and development of the fetus by influencing genes that determine the sequential growth of organs in embryonic development. It influences the function and development of sperm, ovaries, and placenta and is a vital component of the reproductive process. Vitamin B1 (Thiamin): Vitamin B1 is a water-soluble vitamin that the body requires to break down carbohydrates, fat, and protein. Every cell of the body requires vitamin B1 to form adenosine triphosphate (ATP). Vitamin B1 is also essential for the proper functioning of nerve cells. Vitamin B2 (Riboflavin): Vitamin B2 is a water-soluble vitamin that helps the body process amino acids and fats, activate vitamin B6 and folic acid, and convert carbohydrates to adenosine triphosphate (ATP). Under some conditions, vitamin B2 can act as an antioxidant. Vitamin B3 (Niacin): Vitamin B3 is required for cell respiration and helps release the energy in carbohydrates, fats, and proteins. It also supports proper circulation and healthy skin, functioning of the nervous system, and normal secretion of bile and stomach fluids. It is used in the synthesis of sex hormones, treating schizophrenia and other mental illnesses, and as a memory-enhancer. Nicotinic acid (but not nicotinamide) supplementation improves the blood cholesterol profile, and has been used to flush the body of organic poisons, such as certain insecticides. People report more mental alertness when this vitamin is in sufficient supply. A shortage of niacin may be indicated with symptoms such as canker sores, depression, diarrhea, dizziness, fatigue, halitosis, headaches, indigestion, insomnia, limb pains, loss of appetite, low blood-sugar, muscular weakness, skin eruptions, and inflammation. Vitamin B5 (Pantothenic Acid): Vitamin B5 is a water-soluble vitamin involved in the Kreb’s energy production cycle and is needed for the production of acetylcholine, a neurotransmitter. Vitamin B5 also triggers the adrenal glands, is essential in transporting and releasing energy from fats, and enables the synthesis of cholesterol, vitamin D, and steroid hormones. Pantethine—a vitamin B5 byproduct—has been shown to lower cholesterol and triglycerides in the blood. Vitamin B6: Vitamin B6 is a water-soluble vitamin and is part of the vitamin B complex. Vitamin B6 plays a role in the synthesis of antibodies by the immune system, which are needed to fight many diseases. It helps maintain normal nerve function and also acts in the formation of red blood cells. Vitamin B6 is also required for the chemical reactions needed to digest proteins. The higher the protein intake, the more the need for vitamin B6.Large doses of vitamin B6 can cause neurological disorders and numbness. Deficiency of this vitamin can cause mouth and tongue sores, irritability, confusion, and depression. Vitamin B6 deficiency is uncommon in the United States. Vitamin B9 (Folate): Vitamin B9, also known as folic acid, is a B vitamin necessary for cell replication and growth. Folic acid helps form building blocks of DNA, which holds the body’s genetic information, and building blocks of RNA, needed for protein synthesis. Folic acid is most important, then, for rapidly growing tissues, such as those of a fetus, and rapidly regenerating cells, like red blood cells and immune cells. Folic acid deficiency results in an anemia that responds quickly to folic acid supplements. The need for folic acid increases considerably during pregnancy. Deficiencies of folic acid during pregnancy are associated with low birth weight and an increased incidence of neural tube defects in infants. Most doctors, many other health-care professionals, and the March of Dimes recommend that all women of childbearing age supplement with 400 mcg per day of folic acid. Such supplementation may protect


against the formation of neural tube defects during the time between conception and when pregnancy is discovered. Vitamin B12 (Cobalamine): Vitamin B12 is a water-soluble vitamin needed for normal nerve cell activity, DNA replication, and production of the mood-affecting substance SAMe (S-adenosyl-L-methionine). Vitamin B12 acts with folic acid and vitamin B6 to control homocysteine levels. An excess of homocysteine has been linked to an increased risk of coronary disease, stroke, and other diseases such as osteoporosis and Alzheimer’s.Vitamin B12 deficiency causes fatigue. A small trial reported that even some people who are not deficient in B12 showed a marked increase in energy after vitamin B12 injections. However, the relationship between B12 injections and the energy level of people who are not vitamin B12-deficient has been rarely studied. Oral B12 supplements are unlikely to achieve the same results as injectable B12, because the body has a relatively poor absorption rate for this vitamin. Vitamin C (Ascorbic Acid): Vitamin C is an essential water-soluble vitamin that has a wide range of functions in the human body. One of vitamin C’s important functions is acting as an antioxidant, protecting LDL cholesterol from oxidative damage. When LDL is damaged, the cholesterol appears to lead to heart disease, but vitamin C acts as an important antioxidant protector of LDL. Vitamin C may also protect against heart disease by reducing the stiffness of arteries and the tendency of platelets to coagulate in the vein. The antioxidant properties also protect smokers from the harmful effects of free radicals. Small doses of vitamin C taken by nonsmokers before being exposed to smoke have been shown to reduce the free radical damage and LDL cholesterol oxidation associated with exposure to cigarette smoke. Vitamin C has a range of additional functions. It is needed to make collagen, a substance that strengthens many parts of the body, such as muscles and blood vessels, and plays important roles in healing and as an antihistamine. Vitamin C also aids in the formation of liver bile, which helps to detoxify alcohol and other substances. Evidence indicates that vitamin C levels in the eye decrease with age and that vitamin C supplements prevent this decrease, lowering the risk of developing cataracts. Vitamin C has been reported to reduce activity of the enzyme aldose reductase, which theoretically helps protect people with diabetes. It may also protect the body against accumulation or retention of the toxic mineral lead. People with recurrent boils (furunculosis) may have defects in white-blood-cell function that are correctable with vitamin C supplementation. Vitamin D (Cholecalciferol): Vitamin D is a fat-soluble vitamin that helps maintain blood levels of calcium, by increasing absorption from food and reducing urinary calcium loss. Both functions help keep calcium in the body and therefore spare the calcium that is stored in bones. Vitamin D may also transfer calcium from the bone to the blood, which may actually weaken bones. Though the overall effect of vitamin D on the bones is complicated, some vitamin D is certainly necessary for healthy bones and teeth. Vitamin D is also produced by the human body during exposure to the ultraviolet rays of the sun. However, seasonal changes, latitude, time of day, cloud cover, smog, and sunscreen can all affect UV exposure. Vitamin D deficiency is more common in northern latitudes, making vitamin D supplementation more important for residents of those areas. Vitamin D plays a role in immunity and blood cell formation and also helps cells differentiate—a process that may reduce the risk of cancer. From various other studies, researchers have hypothesized that vitamin D may protect people from multiple sclerosis, autoimmune arthritis, and juvenile diabetes. Vitamin D is also necessary to maintain adequate blood levels of insulin. Vitamin D receptors have been found in the pancreas, and some evidence suggests that supplements may increase insulin secretion for some people with adult-onset diabetes. Vitamin E (Tocopherol): Vitamin E is an antioxidant that protects cell membranes and other fat-soluble parts of the body, such as LDL cholesterol (the “bad” cholesterol), from damage. Several studies have reported that supplements of natural vitamin E help reduce the risk of heart attacks. Vitamin K (Phylloquinone): Vitamin K is necessary for proper bone growth and blood coagulation. Vitamin K accomplishes this by helping the body transport calcium. Vitamin K is used to treat overdoses of the drug warfarin. Also, doctors prescribe vitamin K to prevent excessive bleeding in people taking warfarin but requiring surgery. waist-to-hip ratio. A mathematical relationship used to evaluate body shape that is calculated by dividing a person’s waist measurement by his or her hip measurement. warranty. A seller’s promise that a product will perform as specified or will be free from defects. watt. A unit of power; the cooking power of microwave ovens is measured and expressed in watts. wave pattern. The repeated cycle in which energy in a microwave oven is emitted by the magnetron


weeping. Layer of moisture that sometimes forms between a meringue and a filling. weight management. Using resources like food choices and physical activity to reach and/or maintain a healthy weight. wellness. A state of being in overall good physical, mental, and social health. whey. Liquid part of coagulated milk. whisk. A mixing tool made of loops of wire attached to a handle used to incorporate air into foods and to keep sauces from lumping. white sauce. A starch-thickened milk product used as a base for other sauces and as a component whole grain. Term used to refer to cereal products made from grain that contains all three parts of the kernel—bran, germ, and endosperm wholesale cut. Large cut of meat shipped to a retail grocery store or meat market. work center. Section in a kitchen that has been designed around a specific activity or activities. work simplification. Act of performing tasks in the simplest way possible in order to conserve time and energy. work triangle. Imaginary triangle formed by the focal points of the three major work centers found in a kitchen yam. Dark orange tuber with moist flesh often confused with a sweet potato. yeast. Microscopic fungus that can cause fermentation in preserved foods resulting in spoilage. yield. The average amount or number of servings a given recipe will produce. Zinc: Zinc is an essential mineral with a wide variety of functions within the human body. Zinc is a component of over 300 enzymes needed to repair wounds, maintain fertility in adults and growth in children, synthesize protein, help cells reproduce, preserve vision, boost immunity, and protect against free radicals, among other functions. Zinc can reduce the body’s ability to utilize copper, another essential mineral. The ability to interfere with copper makes zinc an important therapy for people with Wilson’s disease, a genetic condition that causes copper overload. In healthy individuals, however, this effect is best offset by copper supplementation.