Foods for Today (Foods I)

Month

Content

Performance Standards Addressed

Skills for Student Achievement

Assessment

Week 1-2	Exploring Food Choices Influences on Food Choices Resources/Decision Making	9.3.4 Assess the influence of socio- economic and psychological factors on food and nutrition behavior. 14.1.2 Compare the impact of psycho- logical, cultural, and social influences on food choices and other nutrition practices. 14.1.3 Examine the governmental, economic, and technological influences on food choices and practices.	Identify how food meets physical and psychological needs Describe social and personal influences on food choices Discuss how science and technology affect food choices	Current newspaper articles Group discussion Food/Activity Record Test
Week 2	Safety and Sanitation Kitchen Safety Food Safety	9.2.1 Determine factors that contribute to food borne illness. 9.2.5 Practice good personal hygiene/health procedures. 14.4.1 Determine conditions and practices that promote safe food handling.	Identify ways to prevent kitchen accidents Identify ways to prevent food-borne illness Consistently demonstrate kitchen safety and sanitation procedures during lab	Safety agreement Quiz All labs
Week 3	Food Preparation Skills Using a Recipe Tools and Equipment Preparation Terms/ Techniques	9.6.4 Create standardized recipes 14.3.3 Demonstrate ability to select, store, prepare and serve nutritious and aesthetically pleasing foods.	Identify components of a recipe Describe and consistently use proper measuring procedures Identify and appropriately use basic kitchen tools and equipment Explain basic food preparation terminology	Pretest All labs Test

Week 3-5	Baking Quick breads Yeast breads	9.6.4 Create standardized recipes 14.3.3 Demonstrate ability to select, store, prepare and serve nutritious and aesthetically pleasing foods.	Identify basic ingredients in baking and the function of each Describe methods for combining ingredients Actively participate in baking labs	Test Labs—pancakes, muffins, biscuits, pizza crust
Week 4-5	Dietary Guidelines/Nutrients Food Guide Pyramid Basic functions of Nutrients Dietary Supplements Fitness Weight Management	9.3.6 Critique the selection of foods to promote a healthy lifestyle. 14.2.1 Assess the effect of nutrients on health, appearance, and peak performance. 14.2.4 Appraise sources of food and nutrition information, including food labels, related to health and wellness. 14.3.1 Apply various guidelines in planning to meet nutrition and wellness needs.	Demonstrate knowledge of food groups and serving sizes related to the Food Guide Pyramid Explain the basic functions of nutrient groups Discuss the purpose and regulatory laws regarding dietary supplements Describe techniques for successful weight management Identify health concerns related to weight management Identify the characteristics of eating disorders Explain the health benefits of exercise	Food/Activity Record Current newspaper articles Video review Diet Makeover Project Test

Week 6-7	Grain Products Rice Pasta	9.3.6 Critique the selection of foods to promote a healthy lifestyle. 14.3.3 Demonstrate ability to store, prepare and serve nutritious and aesthetically pleasing foods.	Explain general principles of cooking rice and pasta Actively participate in rice and pasta labs	Labs—various rice and pasta dishes Test
Week 6-8	Nutrients/Dietary Guidelines Protein Carbohydrates Fiber Fats and Cholesterol Vitamins Minerals	9.3.6 Critique the selection of foods to promote a healthy lifestyle. 14.2.1 Assess the effect of nutrients on health, appearance, and peak performance 14.3.1 Apply various dietary guidelines in planning to meet nutrition and wellness needs.	Identify functions and sources of complete and incomplete protein Identify functions and sources of simple and complex carbohydrates Identify functions and sources of dietary fiber Identify functions and sources of types of fat and cholesterol Identify functions and sources of vitamins and minerals Discuss the relationship of diet in the prevention, control and maintenance of identified health concerns	Graphic organizers Food/Activity Record Diet Makeover Project Test
Week 8-9	Fruits and Vegetables Fresh Produce Cooking Fruits and Vegetables	9.3.6 Critique the selection of foods to promote a healthy lifestyle. 9.6.4 Create standardized recipes. 14.3.3 Demonstrate ability to store, prepare and serve nutritious and aesthetically pleasing foods.	Describe the nutritional benefits of fruits and vegetables Discuss guidelines for buying, storing and using fresh produce Describe methods for cooking produce Actively participate in fruit and vegetable labs	Test Labs—fruit salsa, baked fruit, baked potatoes, stir-fry

Week 9	Diet Makeover Project	9.3.6 Critique the selection of foods to promote a healthy lifestyle. 14.3.1 Apply various guidelines in planning to meet nutrition and wellness needs.	Evaluate personal diet and activity patterns using the Dietary Guidelines Identify ways to make healthy food choices	Diet Makeover Project
Week 10	Consumer Skills Meal Planning Food Labels Shopping Skills	14.2.4 Appraise sources of food and nutrition information, including food labels, related to health and wellness. 14.3.1 Apply various guidelines in planning to meet nutrition and wellness needs.	Identify factors that influence meal planning Explain characteristics of appealing meals Interpret nutrition information on labels Suggest guidelines for efficient and budget-conscious food shopping	Grocery Shopping Project Creative Cooking Project
Week 10-11	Convenience Foods	9.3.6 Critique the selection of foods to promote a healthy lifestyle. 9. 6.4 Create standardized recipes. 14.1.3 Examine the governmental, economic, and technological influences on food choices and practices. 14.2.4 Appraise sources of food and nutrition information, including food labels, related to health and wellness. 14.3.3 Demonstrate ability to select, store, prepare and serve nutritious and aestheically pleasing foods.	Explain how to use convenience foods in healthful meal plans Actively participate in convenience foods labs	Labs—to be determined Meal preparation labs

Week 12	Microwave Cooking	9.3.6 Critique the selection of foods to promote a healthy lifestyle. 9.6.4 Create standardized recipes. 14.1.3 Examine the governmental, economic, and technological influences on food choices and practices. 14.2.4 Appraise sources of food and nutrition information, including food labels, related to health and wellness. 14.3.3 Demonstrate ability to select, store, prepare and serve nutritious and aesthetically pleasing foods.	Explain the principles of microwave cooking Actively participate in microwave cooking labs	Labs—to be determined
Week 13-15	Creative Cooking Project (used for Semester Exam grade)	9.5.1 Prepare food for presentation and assessment. 9.5.5 Implement procedures that affect quality product performance. 9.5.6 Conduct sensory evaluations of food products. 14.3.1 Apply various guidelines in planning to meet nutrition and wellness needs. 14.2.4 Appraise sources of food and nutrition information, including food labels, related to health and wellness. 14.3.3 Demonstrate ability to select, store, prepare and serve nutritious and aesthetically pleasing foods.	Demonstrate understanding of food preparation, nutrition and use of resources Create or change a recipe to meet physical, emotional, social and cultural needs of a young adult	Creative Cooking Project
Week 16	Mealtime Customs Table setting and Service Etiquette		Explain how proper table setting, table service and etiquette add to mealtime enjoyment Demonstrate proper table setting, table service and etiquette	Meal preparation labs
Week 16-18	Meal Preparation Brunch Lunch Dinner	14.3.1 Apply various guidelines in planning to meet nutrition and wellness needs. 14.3.3 Demonstrate ability to select, store, prepare and serve nutritious and aesthetically pleasing foods.	Use a basic meal patterns to plan appealing and nutritious meals Demonstrate understanding of food preparation Actively participate in meal preparation labs	Meal preparation labs