•                                                                  foods
    The study of foods and nutrition has seen dramatic changes as research evolves linking the preparation and consumption of foods to overall health and wellness.  Advances in technology impact the production, processing, packaging and service of foods.  Students are exposed to multiple messages designed to influence their perceptions of the importance of food choices in their lives.  Students make informed decisions about foods and nutrition as in their future roles as family, community and career leaders and citizens, they will provide for the nutritional needs of themselves and others.
     

    Food is a basic human need.  Food and nutrition are linked to wellness and  disease prevention (i.e. diabetes, heart disease, obesity and other eating disorders,etc.) Adequate nutrition contributes to longevity and to quality of life.

     

     The food industry is the largest industry in the United States.  This course will help students explore career opportunities in this field and help them develop skills needed for employment.
     
     

    Course:   Food and Nutrition Core

      

    A.  Influences on Food Choices (IFC)

                1. Cultural

                2. Social

                3. Psychological

                4. Media

                5. Biological

                6. Governmental, Economic, and Technological

                7. Global and Local

                8. Leisure Time Activity

     

    B. Application of Nutrition Principles (ANP)

     

                1. Dietary Recommendations

    2. Nutrients

    3. Role of Food in the Body

    4. Special Dietary Needs

                5. Fitness and Nutrition

                6. Weight Management

                7. Nutrition of Athletes

                8. Eating Disorders

     

    C.  Science and Technology of Food (ST)

     

                1. Scientific and Technological Advances

     

    D. Safety and Sanitation Management (SS)

     

    1.      Safety Hazards

    2.      Emergency Procedures

    3.      Sanitation Principles

    4.      Food Borne Pathogens

    5.      Risk Management

     

    E. Food Production Equipment (FPE)

     

    1.      Production Equipment Selection

    2.      Production Equipment Management

     

                             

     

    F. Foundations of Food Preparation (FFP)

     

    1.      Food Preparation Terminology

    2.      Recipe Interpretation and Modification

    3.      Measuring Techniques

    4.      Abbreviations and Equivalents

    5.      Food Laboratory Practices

               

    G. Grains and Grain Products (G)

     

    1.      Types and Characteristics of Grains

    2.      Nutritional Value of Grains

    3.      Preparation and Storage of Grains

     

    H. Fruits and Fruit Products (F)

     

    1.      Types and Characteristics of Fruits

    2.      Nutrition Value and Preparation of Fruits

    3.       Preparation and Storage of Fruits

     

    I. Vegetables and Vegetable Products (V)

     

    1.      Types and Characteristics of Vegetables

    2.      Nutritional Value of Vegetables

    3.      Preparation and Storage of Vegetables

     

    J. Milk and Milk Products (M)

     

    1.      Types and Characteristics of Milk and Milk Products

    2.      Nutritional Value of Milk and Milk Products

    3.      Preparation and Storage of Milk and Milk Products

     

    K. Meat and Meat Alternatives (MMA)

     

    1.      Types and Characteristics of Meat and Meat Alternatives

    2.      Nutritional Value of Meat and Meat Alternatives

    3.      Preparation and Storage of Meat and Meat Alternatives

     

    L. Meal Management and Preparation (MMP)

     

                1. Menu Development

                2. Menu Factors

                3. Alternate Menu Solutions

     

     

     

    M. Food Product Marketing (FPM)

     

                1. Food Product Labeling

                2. Marketing Strategies

     

    N. Food Service and Etiquette (FSE)

     

                1. Table Service

                2. Dining Etiquette

                3. Food Service Establishments

     

    O. Careers in Food and Nutrition (CP)

     

    1.      Career Paths

    2.      Career Suitability

     

                                                         fruit & vegg

     

     

     
Last Modified on October 7, 2022