Course 1: Food, Nutrition & Wellness, Course Number: 20.41810
Food, Nutrition and Wellness is the foundation course in the nutrition and food science pathway. The focus of the course is centered on healthy food and lifestyle choices. Students will investigate the interrelationship of food, nutrition and wellness to promote good health. Cooking labs and lab demonstrations are implemented throughout the course to enhance the learning environment.
NUTRITION AND WELLNESS I COURSE SYLLABUS: 2024-2025
TEACHER: Mrs. Laura Byrd
COURSE NUMBER: 20.4161
COURSE DESCRIPTION: This is an essential course in understanding nutritional needs and food choices for optimal health of the individual across the lifespan. Interrelationships with wellness are explored. This course leads to the advanced nutrition pathway and develops a knowledge base and the skills necessary to select alternatives in the marketplace, with an emphasis on nutrient content, the development of chronic diseases, and food safety. The standards are as follows:
ESSENTIAL REQUIREMENTS:
1. Work cooperatively with other students.
2. Observe safety procedures for all kitchen appliances and utensils.
3. Effectively manipulate all kitchen equipment.
4. Observe and practice food safety and sanitation at all times.
5. Participate in group presentations.
ASSESSMENT:
Tests 55%
Daily grades/labs 25%
Final Exam 20%
· Recipe Notebook will be counted as two major test grades at the end of the year.
· It is the student’s responsibility to see the teacher about makeup work. It must be completed and turned in within 3 days of absence.
· Try to be present on all assigned labs! An alternate assignment will be assigned for any missed lab. Missing only 1 lab can drop your grade! You MUST see me for your assignment!
TEXTBOOK: Food for Today, Glencoe. Chromebooks will be used.
MATERIALS NEEDED: Each day you are required to have a 3-ring notebook, paper, pen and pencil, and your assigned textbook. You will also need a notebook to be used as a recipe file. Recipes are used as warmups, so an ink pen and paper are needed daily!! Recipes will be turned in periodically for a grade. You MUST have a copy of your recipe on the day you are in the lab! The first day you come to class unprepared you will be given a warning, with any additional days being considered a zero for the day.
TARDY POLICY: Follow guidelines in Student Handbook.
CLASSROOM MANAGEMENT POLICY:
1st offense- warning
2nd offense-MORNING detention
3rd offense- parent contact
4th offense- sent to the office
ATTENDANCE POLICY: This is a hands-on class so you must be in class to receive instruction. Students are responsible for getting makeup work from the teacher before or after class.
BATHROOM POLICY: Make every effort to go between classes. There will only be one student out at a time. Do NOT interrupt the teacher to ask to go to the bathroom!
CLASSROOM RULES:
1. Be respectful to me and to your peers!!!!!
2. Be in class at all times. If you are absent with an excuse, you have 3 days to make up the work. Alternate lab assignments must be planned with the teacher within 3 days of your absence.
3. Bring your needed supplies to class daily. The 2nd offense results in a “0” for the day.
4. No drinks, food, gum, or candy is allowed in the classroom. Water with a screw top is ok.
5. Be in your seat when the tardy bell rings.
6. There will be no sleeping in class.
7. No head coverings at all except in kitchen labs.
8. Stay in your assigned area—no wandering through the department.
9. Be honest with your work. Cheating will result in a “0” for both parties involved. Work only on class-related work!!!!
10. No “goofing off”. Cooking is a privilege. Enjoy, but remember this is a place to learn.
*You will be assigned a seat and a lab later.
· Use your time wisely while in this classroom. Upon entering the classroom, begin work by getting your materials, textbook, recipe files, and other supplies ready for class.
· If you finish early and/or have a few minutes to spare read a book, work on your recipe file, complete any make-up work, clean, or organize your lab area.
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NUTRITION AND WELLNESS: 2024-2025
Mrs. Byrd
Be aware of FCBOE Policy: Offense Number 6:
ELECTRONIC DEVICES (PAGING DEVICES, CELLULAR PHONES, iPODS, MP3 PLAYERS, WALKIE-TALKIES, CAMERAS, SMART PHONES) Students shall not display, or turn on cellular phones, smartphones, video phones, pagers, walkie-talkies, cameras, or other electronic devices during regular school hours, including homeroom, instructional class time, class change time, breakfast or lunch, or while on school buses, except such devices that are expressly approved by the school administration. Taking pictures and/or videos at school is prohibited unless approved by an administrator. The school staff is not responsible for investigating for lost or stolen electronic devices.
I have read the course syllabus, classroom rules and the BYOT Policy:
Student name_____________________________________________ PERIOD________________
Student signature___________________________________________
Parent signature ___________________________________________ DATE__________________
1. Students will discuss basic nutrient requirements and their use in dietary planning.
2. Students will become aware of the effects of disordered eating.
3. Students will identify the factors that affect food choices and dietary quality.
4. Students will utilize the MyPlate to demonstrate serving sizes and recommended daily intake of different food groups.
5. Students will apply the Dietary Guidelines throughout the lifespan as they relate to modern life.
6. Students will demonstrate through communication and reading labels the importance of the Nutrition Facts panel and identify number of servings per container.
7. Students will examine and discuss the health risks of an unhealthy lifestyle, dietary choices, and unbalanced nutritional intake.
8. Students will demonstrate that wellness and fitness are results of a well-balanced diet, knowledge of nutrition, and calorie burning.
9. Students will participate in various physical activities such as walking.
10. Students will discuss food safety in the kitchen, including cross-contamination and the risks associated with lack of human cleanliness in creating food borne illness
11. Students will demonstrate safe food sanitation procedures.
12. Students will discuss domestic and professional kitchen equipment and its use in providing safe and sanitary food.
13. Students will participate in a research project on food related conditions/illnesses.
14. Students will maintain a Recipe Book that will be worked on throughout the semester, recipes will be used as warmups and will count as a test grade when turned in. Final Recipe check will count as two test grades.