SOUTH RIPLEY JR./SR. HIGH SCHOOL
CLASS TITLE Nutrition and Wellness
TEACHER: Ms. Grossman
OFFICE HOURS: 7:45 a.m. – 3:20 p.m.
Text: Food for Today
Course Description: You are beginning an adventure in the world of food. Nutrition and Wellness is an elective course that will develop several skills in food preparation. Along with cooking skills, you will learn measuring, recipe reading, making and following a plan, teamwork, problem solving, kitchen safety and sanitation.
You will work in a group to practice what you learn. You will prepare and eat foods from recipes. You will be responsible for using equipment, cleaning it and returning it to storage for future use.
The nutrition curriculum will inform you how to make food choices that will help you feel good, look good and perform well.
Please purchase a stenographers notebook (available in bookstore) to be used just for this class and to be stored in this classroom. You will be writing recipes, terms, equivalencies and notes in your notebook. These are graded at certain intervals. You will also need a pocket folder for keeping other papers.
First semester begins with the study of keeping food safe to eat and staying safe in the kitchen. We will have a test over this information. You must earn at least a C- on this test to earn the privilege of working in the kitchen. You will get more than one chance to earn the grade needed. It is best to pay attention and do your work to earn the grade on the first try. In the lab, you will practice different cooking methods and preparation skills.
Second semester will begin with the study of how the human body uses food to function. The 7 nutrients will be discussed. You will learn why to choose some foods and why to avoid others. Each nutrient meets a specific need of the body and different foods supply those nutrients.
You must have a passing grade for the third 9 weeks to earn the privilege of working in the kitchen during the second semester.
If you miss a lab due to an insufficient grade you will be expected to complete assigned work on the subject the lab covers.
Standard 1 Students will explain, demonstrate, and integrate processes of thinking, communication, leadership, and management in order to apply nutrition and wellness knowledge and skills.
Standard 2 Students will analyze factors that influence nutrition and wellness practices across the life span..
Standard 3 Students will evaluate nutrition and wellness needs and practices of individuals and families as they relate to health across the life span.
Standard 4 Students will demonstrate ability to acquire, handle, prepare, and serve foods to meet nutritional and wellness needs of individuals and families across the life span.
Standard 5 Students will analyze factors that affect food safety and sanitation from production through consumption.
Standard 6 Students will analyze impacts of science and technology on nutrition and wellness.
Standard 7 Students will identify career paths related to nutrition and wellness.
I. Chapter 20 Food Safety and Storage
A. Food borne Illness
B. Cleanliness in the kitchen
C. Cross Contamination
D. The Danger Zone
E. Storing Food
F. Safeguarding the Food Supply
II. Chapter 21 Preventing Kitchen Accidents
A. Preventing Falls
B. Handling Sharp Edges
C. Preventing Fires and Burns
D. Using Electricity Safely
E. Hazardous Household Chemicals
F. Cooking Outdoors Safely
G. First Aid
III. Chapter 22 Equipping the Kitchen
B. Food Preparation Tools
IV. Chapter 24. Using Recipes
B. Changing the Recipe
V. Chapter 25 Preparation Techniques
VI. Chapter 27 Developing a Work Plan
A. Divide Tasks
B. Get Familiar With Recipe
C. Grocery list
D. Time Schedule
VII. Chapter 26 Cooking Methods
A. Moist Heat
B. Cooking in Fat
C. Dry Heat
D. Microwave Cooking
VIII. Chapter 44 Baking Basics
B. Baking process
C. Trouble Shooting
IX. Chapter 45 Quick and Yeast Breads
A. Mixing Methods
B. Leavening Agents
X. Chapter 46 Cakes, Cookies, Candies
A. Cakes - shorting choices
B. Cookies - 6 types
C. Candies - sugar cookery
XI. Chapter 47 Pies and Tarts
XII. Chapter 5 Nutrients at Work
A. Nutrients in Food
B. The Digestive System
XIII. Chapter 6 Carbohydrates
XIV. Chapter 7 Proteins and Fats
XV. Chapter 8 Vitamins and Minerals
XVI. Chapter 9 Water and Phytochemicals
XVII. Chapter 10 Nutrition Guidelines
XVIII. Chapter 11 Keeping a Healthy Body
XIX. Chapter 12 Health Challenges
XX. Chapter 31 Vegetables
XXI. Chapter 32 Grains
XXII. Chapter 34 Dairy Foods
XXIII. Chapter 35 Eggs
XXIV. Chapter 30 Fruits
The learner will…
list the 5 most common accidents that occur in the kitchen.
recall safety tips for preventing accidents in the kitchen.
explain the danger zone.
explain cross contamination.
memorize 8 equivalencies and use them to correctly
determine other equivalencies.
list the information found in a recipe.
plan, complete and evaluate laboratory experiences.
name the 7 nutrients.
describe how each nutrient promotes a healthy body.
list several food sources for each nutrient.
plan a day’s menu following the Food Guide Pyramid and
Dietary Guidelines promoted by the US Gov’t.
decide ways to improve their own health.
list the Dietary Guidelines
label the Food Guide Pyramid and show how many servings
Are needed from each group.
Evaluation: The grade for this class is figured on a point system. Class work, laboratory experiences, projects, quizzes, tests, etc. are all assigned a number of points possible. The total points the students has earned is divided by the total points possible to arrive at a percentage. The percentage is then assigned a letter grade in accordance with the school grading scale.
Grading Scale/Rubric: See student handbook.
*Be in your seat and ready for class when the bell rings.
*Bring your own tools to class; pencil, pen, paper, handbook.
DO NOT TAKE ANYTHING FROM MY DESK
*Do your assignments with pencil or blue or black ink.
DO NOT use red, pink, purple, orange, green, etc.
These will result in no credit for your work.
*Listen closely and follow directions completely. Assignments
are done in class and those not turned in rob you of points.
NO LATE ASSIGGNMENTS WILL BE ACCEPTED.
*Stay in your seat when a lesson is being presented or discussed.
Ask permission to sharpen your pencil or throw away trash.
*Be open to knowledge and pay attention to instruction. You never
know what you might learn that could make your life easier and
more fun. Learning new things makes life interesting.
*Leave ipods, earphones, cell phones and any other listening devices
in your pocket. Using them during class will result in them
being taken away from you for at least one day.
*No one leaves the room. Use the restroom between classes.
*Use of foul language will not be tolerated in this classroom.
*Everyone involved in cheating will receive a zero for that work.
*Stay in your seat until the bell rings. Standing at the door waiting
for the bell to ring is not permitted.
Care of School Property
*Sit only on chairs. Tables and counters have other uses.
*Keep feet off of the tables and chairs.
*Do your “doodling” on paper and NOT on the furniture. You
may be asked to clean.
*Food, candy, and drinks should not be brought to class. These
items will be put in the trash.
*Clean up after yourself
Each assignment (test, quiz, homework, project, lab) will be worth a determined amount of points. Your percent of total points will be
assigned a letter grade according to the school grading scale shown below.
A+ 100 B 86 – 83 C- 70 – 72
A 99 – 93 B- 82 – 80 D+ 69 –67
A- 90 – 92 C+ 77 – 79 D 66 – 63
B+ 89 –87 C 76 –73 D- 60 - 62
Make Up Work
Make up work is due the next day after you return, unless it is a
lengthy absence. This will be worked out with the teacher.
You are responsible for getting missed assignments.
Extra credit may be earned each 9 week.
Find an article in the news that relates to our topic in class.
Read the article to the class and create a discussion going.
You can earn a maximum of 10 points per article/discussion.
You can do no more that 3 article/discussions each 9 weeks.
*Moved to another place in room.
*Sent to office
Penalties may vary according to severity of the offense.