Foods II: Nutritional Sciences
Course Description (from the SD Department of Education): “Nutritional Sciences provides an in-depth study of nutrition and how it affects the human body. Topics include extensive study of major nutrients, nutrition/food choice influences, technological and scientific influences, special diets, and career exploration in this field. Attention will be given to nutrition, menu planning, industry-based food safety and sanitation. Laboratory experiences will be utilized to develop food handling and preparation skills. Nutritional Sciences is geared toward students interested in careers involving dietetics, education and health and wellness related fields”
Career Cluster: Human Services
Course Standards:
NS 1 Analyze career paths within food science, food technology, dietetics, and nutrition industries.
NS 1.1 Classify skills and educational requirements for employment in dietetics and nutrition field.
NS 1.2 Differentiate the impact of societal and industry trends on food science, dietetics, and nutrition careers. Helping clients select from wide variety of products available, crafting products to meet consumer demand, working with variety of people (young, middle age, old).
NS 2 Evaluate nutrition principles, food plans, and specialized dietary plans.
NS 2.1 Analyze nutrient requirements across the lifespan addressing the diversity of people. Considering cultural and religious values Three Strategic Thinking
NS 2.2 Critique the impact of food choices and trends on health and wellness. Trends: diet trends such as bringing back good fats, energy drinks, supplements, etc. Two Skill/Concept
NS 2.3 Construct a modified diet based on nutritional needs and health conditions. Plan meals for hemophilia, diabetes, high cholesterol, high blood pressure, etc.
NS 3 Implement practices that promote industry-based safe food handling.
NS 3.1 Demonstrate an ability to follow food service management safety and sanitation procedures. Certifications including: ServSafe, OSHA,
NS 3.2 Implement industry standards for documenting, investigating, and reporting foodborne illnesses. See certifications above
Course Outline **Menus subject to change**
Chapter 6 & 30 – Carbs & Grains
Labs –
Homemade pasta and spaghetti sauce
Homemade tortillas – breakfast burritos
Homemade mac and cheese
Fried rice
Chapter 7, 32, & 33- Protein & Fats, Dairy & Eggs
Labs –
Ice Cream
Cream Puffs
Quiche
Angel food cake
Cheesy Broccoli or Potato soup
Chapter 34 & 35 – Meats & Poultry
Labs-
Steak Tips
Meatballs
Pork Loin
Sesame or Sweet and Sour chicken
Turkey wild rice soup
Chapter 8, 28, & 29 – Vitamins & Minerals, Fruits & Veggies
Labs-
Carrot cake
Scalloped potatoes and ham
Apple crisp
Chapter 12 Health Challenges
Chapter 3 The Food Supply
Chapter 4 Food Science and Technology
Chapter 45 - Pies and Tarts
Labs –
Fruit pie
Cream pie
Global Foods
Supplies Needed
Every day you should bring a pen or pencil, a notebook. You may want a folder to keep handouts, etc. in.
Each student should take notes in class when new information is being given. Test information is based on textbook readings, written notes, handouts, worksheets, etc.
Tardy
Considered tardy if you enter the room after the bell rings
15mins after bell – students are required to check in with the office to receive a slip. If they do not have a slip they will be marked as absent.
Make-up Food Labs
If you miss a lab, you will be exempt from it. If you miss 8 labs you will be required to do a make-up assignment for every missed lab after that.
School Activities
Let the teacher know if you will be gone. As per school policy, assignments need to be completed in advance.
CLASSROOM GUIDELINES
We share a lot of equipment! We will sanitize but there are still around 125 students using the kitchens every two days.
Each food group will be responsible for all the equipment in their kitchen. Everything needs to be returned to the correct location in the correct kitchen at the end of each lab. Failure to do this WILL result in the loss of lab privileges.
Everything must be washed, rinsed and sanitized before being dried and put away. Failure to do this WILL result in the loss of lab privileges.
On Time and Ready to Learn
Arrive on time and ready before bell rings
Bring necessary materials
Complete assignments on time
Respect
Follows directions and listens
Accept responsibility for actions
Refrain from inappropriate language
Show Concern for Others
Remains on task
Allows other to remain on task
Evaluation
Daily Grade = 30% (daily work, study guides, projects, labs)
Labs = 10%
Assessments = 50%
Semester test = 10%
*Grades will not be rounded! *
Late Work
All daily work will be due the day of the chapter test. Work turned in after the test day will be docked 50%. No assignments will be accepted outside of the quarter they are assigned.
Grading Policy
Labs = 20pts/lab
If a student receives a 0 on a lab (not cleaning, not participating, using equipment inappropriately, being disruptive, etc.) they will not be able to participate in the next lab and will be required to complete a worksheet that will be due by the end of that class period to receive lab points.
Daily Work
Study guides and chapter vocabulary will be given for every unit covered. Students will have until the day of the test to complete work. Adequate time will be given during class and during downtime of labs for students to complete.
If a student gets zeros on daily work 2 units in a row, they will not be able to participate in labs until all work is completed for that unit.
Celebrations of Knowledge
We will celebrate at the end of each unit. All work must be completed and turned in the same day of the celebration.
If a student fails (59% or lower) they will not be able to participate in labs for the next unit until all work for that unit is completed.
Leaving the Classroom
You will need to sign out when leaving the classroom. When returning to the room you need to sign back in.
Electronics
No need to have electronics out unless needed for class assignments.
All assignments will need to be handwritten unless otherwise stated. To receive credit on chapter vocab, it must be handwritten – no exceptions!!
Homework
There will be adequate time given in class each day to complete all course work. If you have homework, it will be because you were absent or you did not use your time wisely! All assignments must be hand written! Typed work will not be accepted.
Extra Credit
Extra credit will be given for chapter notes taken before the test. Notes cannot be submitted after the test date.
Lab expectations
To receive full points for your lab you will need to:
Participate! – failure to engage will result in partial to full loss of points
Clean! – the entire kitchen must be clean, no dishes or ingredients left out, dirty towels placed in the baskets, counters wiped clean. Failure to do this will result in the loss of ALL lab points for that day.
Inappropriate or disruptive behavior will NOT be tolerated!
We use ingredients and cleaning supplies that may stain your clothing. Aprons are available for your use.