MCS CURRICULUM DESIGN FRAMEWORK by HC120704141641

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									                  MCS CURRICULUM DESIGN FRAMEWORK

                                   COURSE OUTLINE*
Course Title: Nutrition and Foods

Grade Level(s): Grade 10 -12

Pre-Requisites: None                                        Recommended Credits: ½ - 1

Teacher/Student Perspective:

Nutrition and Foods is a specialized course designed to help students understand the nutrient
value, appetite appeal, social significance and cultural aspects of food. Students will examine the
role of nutrition in the prevention of health conditions, such as obesity, and the promotion of
optimal body performance throughout the life span. The course offers students opportunities to
develop skills in the safe and sanitary selection, preparation, storing, and serving of food; meal
management to meet individual and family nutrition needs across the life span; and optimal use
of food resources. Instruction includes academic integration and technology applications. Careers
in nutrition and food industries will be explored.

Family, Career and Community Leaders of America (FCCLA), the co-curricular student
organization, provides students with opportunities for leadership development, personal growth
and school/community involvement.

Stakeholder Perspective:

For parents and other stakeholders, this outline represents a system of checks and balances for
skill monitoring purposes and provides a snapshot of the course level expectations of students
enrolled in Nutrition and Foods. It addresses the needs of all learners.

Course Level Expectations (CLEs)

Standard 1.0 Demonstrate leadership, citizenship and teamwork skills required
             for success in the family, workplace and community.

Expectations and Performance Indicators:
1.1 Examine the components of Family, Career and Community Leaders of America
    (FCCLA), the co-curricular student organization, and the relationship to the Nutrition and
    Foods course of study.
1.2 Plan activities using the FCCLA planning process.
1.3 Apply leadership, citizenship and teamwork skills as an integral part of
    classroom activities.
Standard 2.0 Analyze factors that influence nutrition and food practices in a multicultural
             society.

Expectations and Performance Indicators:
2.1 Examine the influence of social, psychological, technological, governmental and
    scientific developments on nutrition and food practices.
2.2 Evaluate food habits and meal patterns in terms of family values, customs and cultural
    influences.
2.3 Investigate current health concerns related to nutrition and foods.

Standard 3.0 Evaluate the nutritional needs of individuals and families in relation to health
             and wellness across the life span.

Expectations and Performance Indicators:
3.1 Illustrate basic principles of nutrition to promote healthy food choices.
3.2 Assess the effect of nutrients on health, appearance and peak performance.
3.3 Research the problems of obesity and eating disorders and identify factors that contribute to
    their prevention.
3.4 Demonstrate the use of current dietary guidelines in meeting individual nutritional needs of
    individuals and families across the life span.

Standard 4.0 Demonstrate safety and sanitation procedures when handling, preparing,
             storing and serving food.

Expectations and Performance Indicators:
4.1 Identify potential health and wellness risks involving safety and sanitation hazards in the
    kitchen.
4.2 Acquire one hundred percent mastery of safety and sanitation standards needed to ensure a
    safe environment for laboratory experiences.
4.3 Practice safety and sanitation procedures when handling, preparing, storing and serving food.

Standard 5.0 Demonstrate ability to select, prepare and serve nutritious and aesthetically
             pleasing foods.

Expectations and Performance Indicators:
5.1 Examine the effects of various kitchen designs, tools, equipment and technology on food
    preparation.
5.2 Apply basic food preparation principles when preparing selected foods.
5.3 Identify science principles of food preparation.
5.4 Demonstrate appropriate dining etiquette and table service.
5.5 Plan and evaluate individual and family meals.
Standard 6.0 Explore career opportunities and preparation requirements for careers in the
             nutrition and food industries.

Expectations and Performance Indicators:
6.1 Assess and compare personal qualifications, interest, values and educational preparation
    necessary for employment in the nutrition and foods industry.
6.2 Examine jobs and preparation requirements for careers in nutrition and foods industries.

Standard 7.0 Apply consumer practices in the selection of food to meet nutritional needs
             and equipment used in food preparation.

Expectations and Performance Indicators:
7.1 Describe a variety of factors affecting consumer food purchases.
7.2 Investigate the impact of global and local events and conditions on nutrition and food choices
    and practices.
7.3 Describe decisions to be made for purchasing kitchen equipment and appliances.
7.4 Examine legislation and regulations related to nutrition and foods (nutrition labels, meat
    inspection, etc).
7.5 Compare nutritional information of food products and recipes.
7.6 Evaluate nutritional information reliability and claims made for dietary supplements, diet
    aids and diet fads.

Standard 8.0 Research and evaluate ethnic and foreign foods.

Expectations and Performance Indicators:
8.1 Describe the origins of foods of the seven main regions of the United States (New England,
    MidAtlantic, South, Midwest, West and southwest, Pacific Coast and Hawaiian Islands) and
    Canada.
8.2 Prepare foods representative of the seven main regions and Canada.
8.3 Identify and research food customs of Latin America, Europe, the Mediterranean Countries,
    the Middle East and Africa, and Asia.
8.4 Prepare foods native to Latin America, Europe, the Mediterranean Countries, and the Middle
East
    and Africa, and Asia.
National Standards - Area of Study 9.0 – Food Science, Dietetics, and Nutrition
Food Science, Dietetics, and Nutrition
Comprehensive Standard
Integrate knowledge, skills, practices required for careers in food science, food technology,
dietetics, and nutrition.

Content Standards                     Competencies
9.1 Analyze career paths within       9.1.1 Explain the roles and functions of individuals engaged in
    food science, food technology,          food science, food technology, dietetics, and nutrition
    dietetics, and nutrition                careers.
    industries.                       9.1.2 Analyze opportunities for employment and
                                            entrepreneurial endeavors.
                                      9.1.3 Summarize education and training requirements and
                                            opportunities for career paths in food science, food
                                            technology, dietetics, and nutrition.
                                      9.1.4 Analyze the impact of food science, dietetics, and
                                            nutrition occupations on local, state, national, and global
                                            economies.
                                      9.1.5 Create an employment portfolio for use with applying for
                                            internships and work-based learning opportunities in food
                                            science, food technology, dietetics, and nutrition careers.
                                      9.1.6 Analyze the role of professional organizations in food
                                            science, food technology, dietetics, and nutrition careers.

9.2 Apply risk management             9.2.1   Analyze factors that contribute to food borne illness.
    procedures to food safety, food   9.2.2   Analyze food service management safety and sanitation
    testing, and sanitation.                  programs.
                                      9.2.3   Implement industry standards for documenting,
                                              investigating, and reporting food borne illnesses.
                                      9.2.4   Use the Hazard Analysis Critical Control Point (HACCP)
                                              during all food handling processes to minimize the risks
                                              of food borne illness.
                                      9.2.5   Demonstrate practices and procedures that assure
                                              personal and workplace health and hygiene.
                                      9.2.6   Demonstrate standard procedures for receiving and
                                              storage of raw and prepared foods.
                                      9.2.7   Classify current types of cleaning materials and sanitizers
                                              and their proper use.
                                      9.2.8   Use Occupational Safety and Health Administration's
                                              (OSHA) Right to Know Law and Material Safety Data
                                              Sheets (MSDS) and explain their requirements in
                                              handling hazardous materials.
                                      9.2.9   Demonstrate waste disposal and recycling methods.

9.3 Evaluate nutrition principles,    9.3.1   Analyze nutrient requirements across the life span
    food plans, preparation                   addressing the diversity of people, culture, and religions.
    techniques and specialized        9.3.2   Analyze nutritional data.
    dietary plans.                    9.3.3   Apply principles of food production to maximize nutrient
                                              retention in prepared foods.
                                      9.3.4   Assess the influence of socioeconomic and psychological
                                              factors on food and nutrition and behavior.
                                      9.3.5   Analyze recipe/formula proportions and modifications for
                                               food production.
                                       9.3.6   Critique the selection of foods to promote a healthy
                                               lifestyle.
                                       9.3.7   Categorize foods into exchange groups and plan menus,
                                               applying the exchange system to meet various nutrient
                                               needs.
                                      9.4.1    Analyze nutritional needs of individuals.
9.4 Apply basic concepts of           9.4.2    Use nutritional information to support care planning.
    nutrition and nutritional therapy 9.4.3    Utilize a selective menu.
    in a variety of settings.         9.4.4    Construct a modified diet based on nutritional needs and
                                               health conditions.
                                       9.4.5   Design instruction on nutrition for health maintenance
                                               and disease prevention.

9.5 Demonstrate use of current         9.5.1   Analyze various factors that affect food preferences in the
    technology in food product                 marketing of food.
    development and marketing.         9.5.2   Analyze data in statistical analysis in making
                                               development and marketing decisions.
                                       9.5.3   Prepare food for presentation and assessment.
                                       9.5.4   Maintain test kitchen/ laboratory and related equipment
                                               and supplies.
                                       9.5.5   Implement procedures that affect quality product
                                               performance.
                                       9.5.6   Conduct sensory evaluations of food products.
                                       9.5.7   Conduct testing for safety of food products, utilizing
                                               available technology.

9.6 Demonstrate food science,          9.6.1   Build menus to customer/ client preferences.
    dietetics, and nutrition           9.6.2   Implement food preparation, production, and testing
    management principles and                  systems.
    practices.                         9.6.3   Apply standards for food quality.
                                       9.6.4   Create standardized recipes.
                                       9.6.5   Manage amounts of food to meet needs of customers,
                                               clients.
                                       9.6.6   Analyze new products.
                                       9.6.7   Implement procedures that provide cost effective
                                               products.
                                       9.6.8   Establish par levels for the purchase of supplies based on
                                               an organization's needs.
                                       9.6.9   Utilize Food Code Points of time, temperature, date
                                               markings, cross contamination, hand washing, and
                                               personal hygiene as criteria for safe food preparation.


National Standards - Area of Study 14.0 – Nutrition and Wellness
Nutrition and Wellness
Comprehensive Standard
Demonstrate nutrition and wellness practices that enhance individual and family well-being.

Content Standards                     Competencies
14.1 Analyze factors that influence   14.1.1 Explain physical, emotional, social, psychological, and
     nutrition and wellness practices        spiritual components of individual and family wellness.
     across the life span.            14.1.2 Analyze the effects of psychological, cultural, and social
                                              influences on food choices and other nutrition practices.
                                       14.1.3 Analyze the governmental, economic, and technological
                                              influences on food choices and practices.
                                       14.1.4 Analyze the effects of global and local events and
                                              conditions on food choices and practices
                                       14.1.5 Analyze legislation and regulations related to nutrition and
                                              wellness.

14.2 Evaluate the nutritional needs of 14.2.1 Analyze the effect of nutrients on health, appearance, and
     individuals and families in              peak performance.
     relation to health and wellness 14.2.2 Analyze the relationship of nutrition and wellness to
     across the life span                     individual and family health throughout the life span.
                                       14.2.3 Analyze the effects of food and diet fads, food addictions,
                                              and eating disorders on wellness.
                                       14.2.4 Analyze sources of food and nutrition information,
                                              including food labels, related to health and wellness.

14.3 Demonstrate ability to acquire,   14.3.1 Apply various dietary guidelines in planning to meet
     handle, and use foods to meet            nutrition and wellness needs.
     nutrition and wellness needs of   14.3.2 Design strategies that meet the health and nutrition
     individuals and families across          requirements of individuals and families with special
     the life span. (Corrected 1-09-          needs.
     09)                               14.3.3 Demonstrate ability to select, store, prepare, and serve
                                              nutritious and aesthetically pleasing foods.

14.4 Evaluate factors that affect food 14.4.1 Analyze conditions and practices that promote safe food
     safety from production through           handling.
     consumption.                      14.4.2 Analyze safety and sanitation practices throughout the
                                              food chain.
                                       14.4.3 Analyze how changes in national and international food
                                              production and distribution systems influence the food
                                              supply.
                                       14.4.4 Analyze federal, state, and local inspection and labeling
                                              systems that protect the health of individuals and the
                                              public.
                                       14.4.5 Analyze food borne illness factors, including causes,
                                              foods at risk, and methods of prevention commercially
                                              and by individuals and families.
                                       14.4.6 Analyze public dialogue about food safety and sanitation.

14.5 Evaluate the influence of      14.5.1 Analyze how scientific and technical advances influence
     science and technology on food         the nutrient content, availability, and safety of foods.
     composition, safety, and other 14.5.2 Analyze how the scientific and technical advances in food
     issues.                                processing, storage, product development, and distribution
                                            influence nutrition and wellness.
                                    14.5.3 Analyze the effects of technological advances on
                                            selection, preparation and home storage of food.
                                     14.5.4 Analyze the effects of food science and technology on
                                            meeting nutritional needs
Family and Consumer Sciences Program Standards – Family & Consumer Sciences

State Content Standards:

Standard 1.0 Demonstrate leadership, citizenship and teamwork skills required for success in
             the family, workplace and community.

Standard 2.0 Analyze factors that influence nutrition and food practices in a multicultural
             society.

Standard 3.0 Evaluate the nutritional needs of individuals and families in relation to health and
             wellness across the life span.

Standard 4.0 Demonstrate safety and sanitation procedures when handling, preparing, storing
             and serving food.

Standard 5.0 Demonstrate ability to select, prepare and serve nutritious and aesthetically
             pleasing foods.

Standard 6.0 Explore career opportunities and preparation requirements for careers in the
             nutrition and food industries.

Standard 7.0 Apply consumer practices in the selection of food to meet nutritional needs and
             equipment used in food preparation.

Standard 8.0 Research and evaluate ethnic and foreign foods.

Performance Assessments:




 Family Ties, and Take the Lead

 FCCLA chapter members.

                                                               and convenience foods they
 had when they were young.



             llage of newspaper articles relating to national and international food supply.


                               sess the food products available.


                                                         ter or mobile for each nutrient
showing foods which are good sources of that nutrient.

health, appearance, performance and personal life.
              trition lesson for primary school children and present.


                                                                                        eir
effects.



improvement.




Visit a supermarket and compare the unit price of different brands of the same item.
                                                                                     equipment.
                                                                         s that can be used.
                                                    -washing procedures.



    e a public service announcement for radio or television including a jingle or slogan to
help people remember a specific of personal or kitchen cleanliness.

electric shock.
                                                                                       various
foods.

                                                                   nd eggs.

     -play various situations using appropriate table etiquette.

                  setting contest where students choose table appointments with a theme.



    te a guest to lead a class discussion about the responsibilities/job requirements of nutrition
and the food industry occupations.

                                                        sue after graduation.
Resources: Texts and Online Resources Available Throughout the District

Text – Guide to Good Food – Goodheart /Willcox - 2008

General Online Resources

http://www.internet4classrooms.com/
http://www.mcsk12.net
http://school.nettrekker.com
http://ww.studyisland.com/
www.questioning.com
http://www.tennesseestandards.com
www.tennesseeassessments.com
www.tenn.gov.
www.reeusda.gov/
www.oznet.ksu.edu/library/
www.consumeraction.gov
http://tcebookstore.org
www.naticonsumersleague.org/
www.ftc.gov/ftc/consumer.htm

Government sites
Wellness

www.ahcpr.gov/ (Agency for Health Care Policy and Research) consumer health
information, practice guidelines, data and news on health policy and research

www.CDC.gov (Centers for Disease Control) resources about the various centers

www.cdc.gov/tobacco/sgr_tobacco_use.htm (Center for Disease Control) discourages
tobacco use

www.consumer.gov (Consumer.Gov-U.S. Consumer Gateway) with links to consumer
information

www.fda.gov (Food and Drug Administration) includes information on food and nutrition and
other resources

www.fda.gov/fdac/default.htm (FDA Consumer) the consumer magazine of the FDA with
access to current articles

www.healthfinder.gov (Health Finder) gateway of many medical resources and databases on
the Web
www.nccam.nih.gov (National Center for Complementary and Alternative Medicine) with
links to consumer fact sheets

www.nih.gov/health/consumer/conicd.htm (NIH-Consumer Health Information Page)
online collection of the most requested publications from the National Institutes of Health

www.nhlbi.nih.gov/chd (National Heart, Lung and Blood Institute) interactive site with
resources on how to lower cholesterol

www.nih.gov (National Institutes of Health) research information and information about
institutes at NIH

www.nlm.nih.gov (National Library of Medicine) databases including Medline, CancerLit,
AIDS line, and others

http://odphp.osophs.dhhs.gov (U.S. Public Health Service) office of disease prevention and
promotion

Nutrition

www.cfsan.fda.gov/~dms/ds-savvy.html (Center for Food Safety and Applied Nutrition-
FDA) "Tips for the Savvy Supplement User"

www.cfsan.fda.gov/~dms/supplmnt.html (Center for Food Safety and Applied Nutrition-
FDA): Dietary Supplements

www.cfsan.fda.gov/~dms/flquiz1.html (Center for Food Safety and Applied Nutrition-
FDA): Five interactive food labeling question-quiz, can also be downloaded in non-interactive
form in PDF

www.cfsan.fda.gov/label.html (Center for Food Safety and Applied Nutrition -FDA) Food
Labeling and Nutrition

www.cfsan.fda.gov/list.html (Center for Food Safety and Applied Nutrition -FDA) lists of
resources at the center

http://dietary-supplements.info.nih.gov (Office of Dietary Supplements at National
Institute of Health) publications and other articles

http://www.mypyramid.gov (MyPyramid.gov) provides dietary guidelines from the USDA
Center for Nutrition Policy and Promotion

www.nal.usda.gov/fnic/cgi-bin/nut_search.pl (Nutrient Data Laboratory-USDA): The
Nutrient Search Laboratory

http://nccam.nih.gov (National Center for Complementary & Alternative Medicine) fact
sheets, research articles and other resources
http://www.niddk.nih.gov/index.htm (National Institute of Health & Digestive and Kidney
Diseases) resources include information on diabetes, heart disease, lactose intolerance and others



Organizational sites

Wellness

www.aarp.org (American Association of Retired Persons) health information and other
resources for adults over 50

www.alz.org (Alzheimer's Association) information about the disease

www.americanheart.org (American Heart Association) resources for healthy hearts

www.arhealthlink.org (Arkansas Consumer Health Information Network) links to health
and medical resources

www.cancer.org (Cancer.org) from American Cancer Society; patient resource center

www.diabetes.org (Diabetes Information from American Diabetes Association) resources
include timing exercise and eating to lower blood sugar levels and others

www.foodallergy.org (Food Allergy) Food Allergy and Anaphylaxis information

www.herbalgram.org (Herbalgram) resources from American Botanical Council

www.herbs.org (Herb Research Council) resources about health benefits of herbs

www.holisticonline.com (Holistic Online) resources to many alternative therapies

www.hon.ch/index.html (Health on the Net) a Swiss organization to help consumers and
medical professionals find online medical and health information

www.jointogether.org/home (Join Together) resource center for taking action against abuse
and gun violence

www.mayohealth.org (Mayo Health Clinic) Mayo Clinic resources

www.modimes.org (March of Dimes) birth defects, healthy baby and other information

www.shapeup.org (Shape Up America) resources for weight management, healthy eating and
physical fitness

www.tobaccofreekids.org (Campaign for Tobacco-Free Kids) resources and data

www.women.americanheart.org (Take Wellness to Heart) the American Heart Association's
women's Web site

Nutrition
www.eatright.org (American Dietetics Association) resources about nutrition

www.nutrition.org.uk/ (British Nutrition Foundation) nutrition resources from Britain

www.caloriecontrol.org (Calorie Control Council) resources for calorie control

www.cspinet.org (Consumer Science in the Public Interest) nutrition advocacy organization

www.healthyfridge.org (The Healthy Refrigerator) heart healthy food.

www.homebaking.org (Home Baking Association) resources for educators including lesson
plans

www.ific.org (International Food Information Council) with links for educators

www.kidseatwell.org (Kids Eat Well-Illinois Nutrition Education and Training Program)
downloadable resources for teaching nutrition

www.oregondairycouncil.org (Oregon Dairy Council) downloadable education materials,
such as Pyramid Plus for Teens and Think Your Drink

Educational sites

Wellness

http://americanhistory.si.edu/anatomy (Smithsonian National Museum of National
History): artificial anatomy of human body

www.hopkins-id.edu (Johns Hopkins Infectious Diseases Sites) policies, recommendations
and standards in infectious diseases

www.med.jhu.edu/cancerctr/hematol/protocol.htm (Johns Hopkins Oncology Center)
information on clinical protocols for various types of cancer

www.hopkins-aids.edu (Johns Hopkins AIDS Service) information about AIDS

www.med.jhu.edu/breastcenter/ (Johns Hopkins Breast Center) resources for breast cancer

Nutrition

www.orst.edu/dept/ehe/nutrition.htm (Nutrition Information from Oregon State University
Extension Family and Community Development) resources for teaching nutrition

Commercial sites

Wellness

www.btio.com (BTIO) with nicotine education program

www.healthatoz.com (Health A to Z) search engine for medical and health related links
www.onhealth.com (On Health) health resources

www.theantidrug.com (The Anti-Drug Web Site) news and articles

www.timeforfitness.com (Time for Fitness) articles, resources and links for fitness

www.walksport.com (WalkSport America) about walking

www.webmedlit.com (Web Medlit) Access to 22 medical journals

www.whybiotech.com (Council for Biotechnology Information) funded by biotechnology
companies

Nutrition

www.arborcom.com (Arbor Nutrition Guide) resources for applied nutrition, clinical nutrition
and food science

www.blonz.com (Ed Blonz, Ph.D., F.A.C.N): guide to "nutrition, food & fitness", "food
resources & associations","health & medical resources", "government stuff, U.S. & others" as
well as other resources

www.cyberdiet.com (Cyberdiet) with "Daily Food Planer"

www.dole5aday.com (Dole) link especially for teachers

www.execpc.com/~veggie/salt.html (Salt Talk) salt information

www.goodkarmacafe.com (Good Karma Caf⁄) nutrition resources with emphasis on
vegetarian

www.healthyeatingclub.com (Healthy Eating) An Australian based healthy eating club with
nutrition resources

www.intelihealth.com (InteliHealth) nutrition information

www.lightliving.com (Light Living) nutrition information

www.kelloggs.com/index.html (Kellogg's) with nutrition university, recipes and learning
games

www.newcenturynutrition.com (New Century Nutrition) nutrition resources with emphasis
on Chinese Culture

www.Nutrio.com (Nutrio.com) food analyzer and other nutrition

www.nutrition.about.com (About Nutrition) products and information about nutrition

www.Nutritionfocus.com (Nutrition Focus) healthy-eating resource with links to several
resources
www.oxygen.com/health (Oxygen.com) calculators such as body mass index calculator and
other resources

Cross-Content Connections:
Extra-curricular activities, Vocational Student Organizations, Stop the Violence, Student Body,
FCCLA National Program Pamphlet, FCCLA Co-Curricular Chapter Handbook, FCCLA
Chapter Handbook
Family and Consumer Sciences National Standards 1.1, 9.0, National FCCLA Programs;
STAR Events, Dynamic Leadership, Leaders at Work, Power of One, Algebra I Gateway
Standards 1.01, English II Gateway Standards 1.01, 1.03, 2.02, 2.05, 3.01, 3.01, 3.05, 4.02,
4.03, Technology, Government and community agencies and resources
Tennessee Department of Health, computer skills, Guidance, Language Arts, Library, FCCLA
Power of One: A Better You, Family Ties, Speak Out for FCCLA, Working on Work, and
Take the Lead, Families First, Star Events: Illustrated Talk, Applied Technology, Chapter
Service, Focus on Children, Skills for Life, English II Gateway Standards 1.0, 2.0, 3.0, 4.0;
Algebra I Gateway Standards 3.0

								
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