NRHS Family & Consumer Sciences

Welcome, I am the Newfound Regional High School teacher for all of the Family & Consumer Science classes.

Fall 2018 we are offering: Quick & Easy Meals, Lifespan Nutrition, Living On Your Own, and Child Development 1

Spring 2019 we will be offering: Living On Your Own, Quick & Easy Meals, Regional and International Foods, and Child Development 2

Each of the Period links to your left will take you to a document that will list work assignments and link to the necessary support documents.

*** Please pay close attention when selecting a class to look for home work assignments. I have two Quick & Easy Meals periods 5 & 6. Homework and test dates will vary by period due to having different days on which we cook. ***

Thanks for stopping by,

Sarah Ohl

sohl@sau4.org

Child Development 1 is open to students in grades 10-12 and focuses on family readiness, pregnancy and the first year of a child's life.

Competency 1: Analyze roles and responsibilities of parenting from (conception through age 1). (15.1)

Competency 2: Examine physical and emotional factors related to beginning the parenting process. (15.4)

Competency 3: Analyze factors that impact human growth and development from conception to age 1. (12.1)

Competency 4: Analyze conditions that influence and promote human growth and development (from conception to age 1). (12.2 & 12.3)

Competency 5: Evaluate parenting practices that maximize human growth and development (from conception through age 1). (15.2)

Competency 6: Evaluate external support systems that provide services for parents. (15.3)

Child Development 2 is open to students in grades 10-12 and focuses on child development from ages 1-12. Additional course work includes preschool teacher lesson development.

Competency 1: Understand the foundations of early childhood education. (NH 1.1)

Competency 2: Understand child growth and development. (NH 1.2)

Competency 3: Understand curriculum for early care and education. (NH 1.3)

Competency 4: Understand health, safety, and nutrition. (NH 1.4)

Competency 5: Understand creating environments for young children. (NH 1.5)

Competency 6: Understand children with special needs. (NH 1.8)

Competency 7: Understand family and community relationships (NH 1.9)

Quick & Easy Meals (or Foods & Nutrition 1) is open to all students and focuses on food safety, basic nutrition, and basic cooking skills.

Competency 1: Evaluate the factors that affect food safety from production through consumption. (14.4)

Competency 2: Apply risk management procedures to food safety, food testing, and sanitation. (9.2)

Competency 3: Evaluate nutrition principles, food plans, preparation techniques and specialized dietary plans. (9.3)

Competency 4: Demonstrate commercial preparation for all menu categories to produce a variety of food products. (8.5)

Lifespan Nutrition (or Foods & Nutrition 2) is open to all students. It focuses on the principles of nutrition over the course of a lifespan and includes: childhood, athletes, pregnancy, adult and elder nutrition.

Competency 1: Evaluate the factors that affect food safety from production through consumption. (14.4)

Competency 2: Apply risk management procedures to food safety, food testing, and sanitation. (9.2)

Competency 3: Evaluate nutrition principles, food plans, preparation techniques and specialized dietary plans. (9.3)

Competency 4: Evaluate the nutritional needs of individuals and families in relation to health and wellness across the lifespan. (14.2)

Competency 5: Demonstrate commercial preparation for all menu categories to produce a variety of food products. ( 8.5)

Regional & International Foods (or Foods & Nutrition 3) is open to all students. Regional and international foods introduces students to foods associated with different regions of the United States as well foods from many other countries.

Competency 1: Evaluate the factors that affect food safety from production through consumption. (14.4)

Competency 2: Apply risk management procedures to food safety, food testing, and sanitation. (9.2)

Competency 3: Evaluate nutrition principles, food plans, preparation techniques and specialized dietary plans. (9.3)

Competency 4: Demonstrate commercial preparation for all menu categories to produce a variety of food products. (8.5)

Competency 5: Regional & International Foods: Student demonstrates the ability to prepare foods from different regions and cultures.

Living On Your Own is open to Juniors and Seniors while focusing on communication skills, career search, basic budget skills and relationship/roommate skills.

Competency 1: Demonstrate communication skills that contribute to positive relationships. (13.3)

Competency 2: Analyze personal needs and characteristics and their impact on goals. (13.2)

Competency 3: Demonstrate transferable and employability skills in communities and workplace settings. (1.2)

Competency 4: Demonstrate management of individual and family resources such as food, clothing, shelter, health care, recreation, transportation, time, and human capital. (2.1)

Competency 5: Demonstrate management of financial resources to meet the goals of individuals and families across the lifespan. (2.6)

Competency 6: Evaluate external support systems that provide services for individuals in NH communities. (15.3 & 13.4)