Course Title: Food & Nutrition Instructor: E-Mail Address:

Course Title:  Food & Nutrition Instructor: E-Mail Address:
Course Title: Food & Nutrition
Instructor: Darla Hinchey
E-Mail Address: [email protected]
Phone: 940-369-1203 Room: A101
Morning Tutorials: 8:30-8:50, T-Th
Conference Time: 3:15-4:10
Afternoon Tutorials: 4:10-4:30, M&W
Course Description
This class focuses on nutrition, food choices, and food management skills for individuals and the family
throughout the life cycle. Students will learn basic cooking skills along with how to make healthy food and
lifestyle choices. The course will explore how the principles of food science, technology, and nutrition are
interdependent with growth, development, health and wellness. Credit for this course is 1.
Course Requirements
This course is recommended for students in Grades 10-12.
General Course Objectives:
1.
2.
3.
4.
5.
6.
7.
The student understands the role of nutrients in the body.
The student understands the principles of digestion and metabolism.
The student demonstrates knowledge of nutritionally balanced diets.
The student understands safety and sanitation.
The student demonstrates knowledge of food management principles.
The student demonstrates effective work habits.
The student investigates careers in nutrition.
Materials
Bring one item to stock the pantry: Dishwashing Soap, 409 Spray, Napkins, Foil, Sugar or Kleenex
Class folder/notebook
Blue or Black Pen
Grading & Classroom Expectations
ASSESSMENT: Pursuant to Denton ISD’s grading policy all grades for the course will be reflective of
mastery of Texas Essential Knowledge and Skills (TEKS). Students and parents may access the TEKS for
130.245 Lifetime Nutrition and Wellness at http://ritter.tea.state.tx.us/rules/tac/chapter130/ch130j.html
Grades will be in one of two categories: major assessments and minor assessments. Major assessments
consist of tests, projects, and presentations that are designed to evaluate understanding. Minor
assessments will consist of developmental assignments that check for understanding of a smaller set of
learning objectives; examples include quizzes, writing prompts, and classroom activities.
Major Assessments: 60% of final nine weeks grade
Minor Assessments: 40% of final nine weeks grade
Food & Nutrition Syllabus
Page 2
Grading & Classroom Expectations Cont.
REASSESSMENT OPPORTUNITIES MUST BE EARNED BY MEETING THE FOLLOWING CRITERIA:
 A “Request to Reassess” form must be submitted to the teacher by the student.
 All late work tied to the assessment must be completed and mastery demonstrated in order to earn
reassessment.
 The reassessment must be completed within ten school days of the primary assessment.
 One opportunity for reassessment will be provided.
 Reassessment will be worth full credit.
CLASSROOM MANAGEMENT:

Be respectful of the teacher and students in the class.

All policies in the STUDENT HANDBOOK will be followed.

Be on time to class with the needed supplies.

Lockers, other teachers, restrooms, etc. are off limits during class time.

Cell Phones or any other electronic devices may not be used during instructional time
(lectures, videos and activities) or testing unless authorized by teacher.

Students will be held responsible for equipment and furniture at their workstation.

Remain in your seat until you are dismissed at the end of the class. Do not crowd around
the door waiting for the bell.

When leaving the classroom, clean work area, throw away trash and push chair under table.
NON-ACADEMIC BEHAVIOR: Actions that impede the learning process such as: not completing
assignments, chronically turning in late work, etc. may be met with disciplinary measures. Below is Career
and Technology’s policy for dealing with problematic non-academic behavior:



1st offense: Warning
2nd offense: Administrative referral
3rd offense: Saturday School
2015-2016 Hinchey Schedule
A1
8:50-9:45
A2
9:50-11:20
A3
11:20-11:50
11:55-12:35
A4
1:40-3:10
A5
3:15-4:10
Counseling &
Mental Health
Counseling &
Mental Health
A Lunch
Food &
Nutrition
Food &
Nutrition
Conference
& Planning
B1
8:50-9:45
B2
9:50-11:20
B3
11:20-11:50
11:55-12:35
B4
1:40-3:10
B5
3:15-4:10
Counseling &
Mental Health
Food &
Nutrition
A Lunch
Counseling &
Mental Health
Academic
Support
Conference
& Planning
Food & Nutrition Syllabus
Page 3
§130.245. TEKS for Lifetime Nutrition and Wellness (One-Half to One Credit).
(a) General requirements. This course is recommended for students in Grades 10-12. Recommended prerequisite:
Principles of Human Services, Principles of Hospitality and Tourism, Principles of Health Science, or Principles of
Education and Training.
(b) Introduction.
(1) This laboratory course allows students to use principles of lifetime wellness and nutrition to help them make
informed choices that promote wellness as well as pursue careers related to hospitality and tourism, education
and training, human services, and health sciences.
(2) Students are encouraged to participate in extended learning experiences such as career and technical
student organizations and other leadership or extracurricular organizations.
(c) Knowledge and skills.
(1) The student understands the role of nutrients in the body. The student is expected to:
(A) classify nutrients, their functions, and food sources and compare the nutritive value of various
foods;
(B) assess the effects of nutritional intake on health, appearance, effective job performance, and
personal life;
(C) analyze and apply various dietary guidelines throughout the life cycle, including pregnancy,
infancy, childhood, and late adulthood; and
(D) compare personal food intake to recommended dietary guidelines.
(2) The student understands the principles of digestion and metabolism. The student is expected to:
(A) describe the processes of digestion and metabolism;
(B) calculate and explain basal and activity metabolisms and factors that affect each;
(C) apply knowledge of digestion and metabolism when making decisions related to food intake and
physical fitness;
(D) locate community resources that promote physical activity and fitness; and
(E) explain the relationship of activity levels and caloric intake to health and wellness, including weight
management.
(3) The student demonstrates knowledge of nutritionally balanced diets. The student is expected to:
(A) research the long-term effects of food choices;
(B) outline strategies for prevention, treatment, and management of diet-related diseases such as
diabetes, hypertension, childhood obesity, anorexia, and bulimia;
(C) determine the effects of food allergies and intolerances on individual and family health;
(D) plan diets based on life cycle, activity level, nutritional needs, portion control, and food budget;
(E) develop examples of therapeutic diets;
(F) analyze advertising claims and fad diets with the recommendations of the Recommended Dietary
Allowances;
(G) analyze current lifestyle habits that may increase health risks;
(H) identify community programs that provide nutrition and wellness services;
(I) examine the nutritional value of fast foods and convenience foods;
(J) read and interpret food labels; and
(K) examine and explain nutritional serving sizes.
(4) The student understands safety and sanitation. The student is expected to:
(A) demonstrate safe and sanitary practices in the use, care, and storage of food and equipment;
(B) explain types and prevention of food-borne illnesses; and
(C) practice appropriate dress and personal hygiene in food preparation.
(5) The student demonstrates knowledge of food management principles. The student is expected to:
(A) read and comprehend standard recipes;
(B) correctly use standard measuring techniques and equipment;
(C) demonstrate correct food preparation techniques, including nutrient retention;
(D) use food buying strategies such as calculating food costs, planning food budgets, and creating
grocery lists;
(E) demonstrate food preparation techniques to reduce overall fat and calories;
(F) practice etiquette, food presentation, and table service appropriate for specific situations; and
(G) apply food storage principles.
(6) The student demonstrates effective work habits. The student is expected to:
(A) participate as an effective team member demonstrating cooperation and responsibility;
(B) apply effective practices for managing time and energy to complete tasks on time; and
(C) practice problem solving using leadership and teamwork skills.
(7) The student investigates careers in nutrition. The student is expected to:
(A) compare and contrast education or training needed for careers in nutrition;
(B) establish personal short-term and long-term career goals; and
(C) analyze entrepreneurial opportunities in nutrition.
Source: The provisions of this §130.245 adopted to be effective August 23, 2010, 34 TexReg 5929.
Food & Nutrition Syllabus
Page 4
DENTON INDEPENDENT SCHOOL DISTRICT
CAREER & TECHNOLOGY EDUCATION
PARENTAL APPROVAL
FOR USE OF TOOLS AND EQUIPMENT
School
Escuela___Guyer High School___________
Course
Class __Food & Nutrition _____ _
Students enrolled in Career & Technology education courses learn through using the tools and equipment common to this course.
Students receive complete instructions and demonstrations concerning the safe use of equipment.
Before students are permitted to use any equipment, they are required to demonstrate an understanding of the safety rules involved
in the use of that equipment, must pass a safety examination, and adhere to all safety guidelines.
Precautions are taken to assure the safest working conditions possible, but there is an element of danger when working with any
equipment. As the Denton Independent School District and its employees cannot assume responsibility for any accident or injury, it is
necessary to secure approval for your son/daughter to use tools and equipment.
Please read the statement below and indicate approval with your signature.
I hereby grant permission for my son/daughter to use and/or operate equipment in the Career and Technology Education
laboratories in the Denton Independent School District and hold harmless the district and employees for all claims.
PERMISS A PADRES
PARA USAR LA HERRASMIENTA Y E EUIPO
Estudiamtes matriculados en clases de educació Carreras Technilogio aprenden a usar la herramienta y equipo que se requiere para
estas clases. Los estudiantes reciben completas instrucciones y demonstraciones sobre el uso de equipo.
Se requiere que cada estudiante demuestre comprensión de el funcionamiento de este equipo antes de poder usario, pasa un
examen de precaución, y usa las reglas precauciónés.
Toda precaución possible se toma para asegurar el uso de este equipo sin peligro alguno para los estudiantes. El distrito escolar de
Denton no puede asumir responsablildad alguna por cualquier accidente or injuria que pueda ocurrir. Por lo tanto, es necesario que
usted apruebe el uso de este equipo con su firma en este documento.
Favor de leer la siguiente declaración e indicar su aprobción con su firma.
Poe este medio doy mi eprmiso para que mi hijo/hija use y opera el equipo en los laboratorios de las clases de educación Carreras y
Technilogio en el distrito escolar de Denton y mantengo libre de daños al disttrito y empleados todas las demandeas.
Print Student’s Name________________________________________________________
Signed
Firma___________________________________________________
Student
Estudiante
Date
Signed
Fecha___________________________________________________ Firma______________________________________
Parent or Guardian
Padre o Tutor Legal
This signed & dated approval must be received before tools and equipment can be used. Return a copy of this form to the instructor.
Jamie Wilson, Superintendent
Carla Ruge
Denton ISD
Career and Technology Education, ATC
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