Nutrition & Wellness
3rd PerioD
Fall 2023
Module 1: Intro
Module 1: Intro
NW 1.1 Investigate the impact of technology and media on food and health practices. NW 1.2 Analyze the effects of psychological, cultural, economic and social influences on food choices and other nutrition practices.NW 2.4 Analyze the effects of food and diet fads, food addictions, and eating disorders on wellness.
Specials #1: Chocolates & Sensory Evaluations
NW 4.2 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods.NW 4.3 Use kitchen tools and equipment in a proper and safe manner.
NW 1.1 Investigate the impact of technology and media on food and health practices. NW 1.2 Analyze the effects of psychological, cultural, economic and social influences on food choices and other nutrition practices.
Module 2: Carbohydrates
Module 2: Carbohydrates
Measuring & Leavening Agents: Chemical
NW 4.1 Plan and prepare a meal incorporating nutritional guidelines.NW 4.2 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods.NW 4.3 Use kitchen tools and equipment in a proper and safe manner.
NW 4.1 Plan and prepare a meal incorporating nutritional guidelines.NW 4.2 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods.NW 4.3 Use kitchen tools and equipment in a proper and safe manner.
Module 3: Food Safety and Sanitation
Module 3: Food Safety and Sanitation
NW 3.2 Describe food borne illness that cause health issues.
Remember you must pass the Food Safety Food Handlers Exam to work with raw proteins the rest of the semester (Module 4)
Remember you must pass the Food Safety Food Handlers Exam to work with raw proteins the rest of the semester (Module 4)
Module 4: Proteins
Module 4: Proteins
Macro-Nutrients: Proteins --Ch 21 Eggs & Poultry Ch 23
NW 3.1 Apply practices to promote safe food handlingNW 4.1 Plan and prepare a meal incorporating nutritional guidelines.NW 4.2 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods.NW 4.3 Use kitchen tools and equipment in a proper and safe manner.
Macro-Nutrients: Proteins -- Ch 22 MEATS (Beef )
NW 3.1 Apply practices to promote safe food handlingNW 4.1 Plan and prepare a meal incorporating nutritional guidelines.NW 4.2 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods.NW 4.3 Use kitchen tools and equipment in a proper and safe manner.
Macro-Nutrients: Proteins -- Ch 22 MEATS (Pork) /CHOPPED!
NW 3.1 Apply practices to promote safe food handlingNW 4.1 Plan and prepare a meal incorporating nutritional guidelines.NW 4.2 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods.NW 4.3 Use kitchen tools and equipment in a proper and safe manner.Final stretch
Final stretch
