Nutrition and Foods

Course Description:

Nutrition and Foods is a beginning course taught for one-semester designed to address nutrition, wellness, and foundational food preparation. Content emphasis includes nutrition, health and wellness practices, food safety and sanitation, meal management skills, food preparation techniques, and career options in nutrition and related fields. This course is a prerequisite for the occupational program Food Production, Management, and Services.

What you will learn in this class...

Unit 1: Safety and Sanitation Procedures

• Safety Procedures and Sanitation Techniques

• Careers in Food Safety and Sanitation

Unit 2: Factors Affecting Individuals and Family Food Choice

• Physical, Social, Psychological, Cultural and Monetary Factors

Unit 3: Nutrition, Health, and Wellness Practices

• Nutrition, Physical Activity, and Health Concerns

• Personal Diet and Physical Activity

• Nutrient Needs, Sources, and Functions

• Careers in Food Science, Nutrition and Fitness, Education, and Research

Unit 4: Management of Food and Environment

• Meal Planning Abilities and Techniques

• Positive Mealtime Environment

• Food Purchasing

• Careers in Food Management and Marketing

Unit 5: Food Laboratory Management

• Appropriate Use and Care of Equipment and Workspace

• Abbreviations, Measurement Terminology, Yield Adjustments, and Measuring Techniques

Unit 6: Preparation of Nutritious Foods

• Identify and explain the importance of food groups in a balanced diet

• Review the nutritional content of various food groups

• Describe guidelines for selecting foods

• Evaluate the effects of cooking techniques on nutrient retention, flavor, texture, taste, and appearance

• Practice nutritious preparation techniques for serving foods

• Investigate careers in food preparation and service

• Review career pathways related to food preparation, service and nutrition professions