Course: Grade Served: Prerequisites: Credit:
Foods 9th – 12th grade None 1 credit
This course is designed to assist students in making critical decisions about food, which contribute to health and well-
being. Laboratory instruction is included as an application process. Practical problems addressed relate to attitudes
toward food, nutrition facts, special health concerns and diets, management of food resources, preparation skills and
careers in nutrition and food service.
Topics and/or Units Addressed:
Reading and Following a Recipe
Nutrients and Making Food Choices
Planning and Serving a Meal
Cooking Methods and Preparation
Baking Methods and Preparation
Preserving Food at Home
Resources/Web Link to Textbook:
“Food for Today,” Kowtaluk, 2006, Glencoe
2.1 Students understand scientific ways of thinking and working and use those methods to solve real-life problems.
2.2 Students identify, analyze, and use patterns such as cycles and trends to understand past and present events
and predict possible future events.
2.8 Students understand various mathematical procedures and use them appropriately and accurately.
2.16 Students observe, analyze, and interpret human behaviors, social groupings, and institutions to better
understand people and the relationships among individuals and among groups.
2.29 Students demonstrate skills that promote individual well-being and healthy family relationships.
2.30 Students evaluate consumer products and services and make effective consumer decisions.
2.31 Students demonstrate the knowledge and skills they need to remain physically healthy and to accept
responsibility for their own physical well-being.
2.36 Students use strategies for choosing and preparing for a career.
2.37 Students demonstrate skills and work habits that lead to success in future schooling and work.
3.2 Students demonstrate the ability to maintain a healthy lifestyle.
4.1 Students effectively use interpersonal skills.
4.4 Students demonstrate the ability to accept the rights and responsibilities for self and others.
4.5 Students demonstrate an understanding of, appreciation for, and sensitivity to a multi-cultural and world view.
5.2 Students use creative thinking skills to develop or invent novel, constructive ideas or products.
5.5 Students use problem-solving processes to develop solutions to relatively complex problems.
Standards/Core Content/Program of Studies Addressed:
determine how changes in technology have increased food choices.
identify physical, social, cultural and economic influences on food choices.
explain how digestion turns food into usable nutrients.
examine a meal for nutrient content.
propose a balanced meal plan using the Dietary Guidelines for Healthy Living/My Pyramid.Gov.
develop a plan for weight loss, weight gain or maintenance.
inspect food labels for nutrition and food additives.
plan a high fiber, low fat, low cholesterol or low sodium diets.
recognize the value of following a shopping plan for food.
calculate the difference in cost among semi-prepared, fully prepared and home prepared foods.
select convenience foods according to time saved, the cost and the quality.
determine the correct cooking methods for meat, eggs, milk and cheese, fruits, vegetables and legumes.
assemble an attractive fruit or vegetable salad.
prepare different types of grain products.
bake cookies, cakes and pastries.
illustrate table settings for special occasion.
identify various types of food presentations.
practice using different styles of meal service.
practice dining etiquette when eating at a restaurant.
demonstrate proper safety, sanitation and storage techniques in handling food.
categorize careers in nutrition/food service according to skill required and type of job.
utilize activities of the Family, Career and Community Leaders of America student organization as an integral
component of course content and leadership development.
apply math, science and communication skills within technical content.
demonstrate employability and social skills relevant to the career cluster.