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Advanced Nutrition and Food

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									               Advanced Nutrition and Food


                                               Th
This course addresses more complex concepts in nutrition and food preparation, with emphasis
on social, psychological, and cultural influences on food choices globally. Topics include
nutrition and wellness for individuals and families across the life span; impact of technology on
nutrition, foods, and related tools and equipment; management of food-related resources;
acquiring, organizing, and evaluating information about foods and nutrition; and exploration of
careers in all aspects of the food industry. Laboratory experiences are included. Appropriate
work-based learning strategies for this course include field trips, job shadowing, and service
learning. Simulations, projects, teamwork, and Family, Career, and Community Leaders of
America (FCCLA) leadership activities provide the opportunity to apply instructional
competencies and workplace readiness skills to authentic experiences. This course is offered
only to sophomore, junior, and senior students.
Prerequisite: Nutrition and Food



                                    Table of Contents

Family and Consumer Sciences Related Content Standards                                       2

Content Outline

         Nutrition                                                                           7
         Yeast Breads                                                                        7
         Herbs, Spices, and Flavorings                                                       7
         Foods for Entertaining                                                              7
         International Foods                                                                 7
         Regional Foods of the United States                                                 8
         Careers in Foods                                                                    8

Resources                                                                                    9

Internet Sites                                                                               9




Developed May 2003                                                          Advanced Nutrition and Food
                                                                                                 Page 1
                    Advanced Nutrition and Food                                                                                                                                                          Content Guideline
Louisiana
Family and Consumer Sciences Education




                                                                                                                            Herbs, Spices, & Flavorings




                                                                                                                                                                                                          Regional Foods of the U.S.
Related Content Standards




                                                                                                                                                          Foods for Entertaining

                                                                                                                                                                                   International Foods



                                                                                                                                                                                                                                       Careers in Foods
                                                                                                             Yeast Breads
*All benchmarks are not marked for all Family and Consumer Sciences




                                                                                                 Nutrition
courses.



                                           Strand: Nutrition and Foods Overview
Standard 1. Analyze the internal and external factors that influence nutritional practices and wellness across the life span.
1.    Examine the psychological, cultural, and social influences related to food choices.                                                                                                                
2.    Explore the societal, governmental, socio-economic, and technological influences                                                                                                                   
      related to food choices and practices.
3.    Examine the impact of food choices on the global economy.                                                                                                                    
Standard 2. Evaluate the nutritional content of food in relation to health and wellness of individuals and families.
1.    Analyze the effect of nutrients on
2.     health, appearance, job performance, and personal/family life.
3.    Examine the relationship of nutrition and wellness to individual and family health,        
      including the extended family from very young to elderly.
4.    Judge the impact of food addictions and eating disorders on wellness.
5.    Evaluate sources of food and nutrition information that contribute to wellness.
6.    Interpret information regarding nutrition to promote health and wellness.                  
Standard 3. Evaluate and apply nutrition information.
1.    Assess and use basic nutrition principles, food plans, preparation techniques, and                                                                                                             
      specialized dietary plans.
2.    Determine nutrient requirements across the life span addressing the diversity of people,                                                                                                           
      culture, and religions.
3.    Appraise and interpret nutritional data from food.
4.    Assess principles to maximize nutrient retention in prepare foods.




     Developed May 2003                                                                                                                                                                                                                                   Advanced Nutrition and Food
                                                                                                                                                                                                                                                                               Page 2
                     Advanced Nutrition and Food                                                                                                                                                         Content Guideline
Louisiana
Family and Consumer Sciences Education




                                                                                                                            Herbs, Spices, & Flavorings




                                                                                                                                                                                                          Regional Foods of the U.S.
Related Content Standards




                                                                                                                                                          Foods for Entertaining

                                                                                                                                                                                   International Foods



                                                                                                                                                                                                                                       Careers in Foods
                                                                                                             Yeast Breads
*All benchmarks are not marked for all Family and Consumer Sciences




                                                                                                 Nutrition
courses.



5.    Assess the influence of socioeconomic and psychological factors on food and nutritional                                                                                                            
      behavior.
6.    Choose menus based on nutrient needs.
7.    Monitor recipe/formula proportions and modifications for food production.
8.    Critique the selection of foods to promote a healthy lifestyle.
9.    Categorize foods into exchange groups and plan appropriate menus based on the              
      nutritional needs.
Standard 4. Demonstrate planning, selecting, storing, preparing, and serving of foods to meet nutritional needs of individuals
and families across the life span.
1.    Apply various dietary guidelines in developing food plans to meet nutrition and wellness   
      needs.
2.    Select nutritious foods for a variety of situations.
3.    Select appropriate food preparation methods, based on available resources, to meet         
      nutritional and health needs.
4.    Construct alternative ways to meet health and special nutritional needs considering        
      available resources.
5.    Select, store, prepare, and serve nutritious and aesthetically pleasing foods that meet                                                             
      health and wellness needs of family members.
6.    Implement a life plan that promotes wellness.
7.    Demonstrate proper table setting, service, and table manners.                                                                                       
Standard 6. Evaluate the factors affecting food safety from production through marketing.
1.    Appraise safety and sanitation practices throughout the food chain that contribute to
      food contamination with organisms that can lead to illness.
2.    Determine contamination risks of perishable and non-perishable foods.



     Developed May 2003                                                                                                                                                                                                                                   Advanced Nutrition and Food
                                                                                                                                                                                                                                                                               Page 3
                     Advanced Nutrition and Food                                                                                                                                                        Content Guideline
Louisiana
Family and Consumer Sciences Education




                                                                                                                           Herbs, Spices, & Flavorings




                                                                                                                                                                                                         Regional Foods of the U.S.
Related Content Standards




                                                                                                                                                         Foods for Entertaining

                                                                                                                                                                                  International Foods



                                                                                                                                                                                                                                      Careers in Foods
                                                                                                            Yeast Breads
*All benchmarks are not marked for all Family and Consumer Sciences




                                                                                                Nutrition
courses.



3.    Assess changes in national and international food production and distribution systems                                                                                                             
      and explain how these changes impact food supplies available in retail establishments.
Standard 7. Demonstrate food safety and sanitation procedures.
1.    Examine pathogens found in food and determine how time, temperature, pH, and
      moisture affect their growth, causing illness.
2.    Practice food service management safety/sanitation procedures.                                                                                                                                 
3.    Design a system for documenting, investigating, and reporting incidents of a food borne
      illness.
4.    Apply safe shopping, storing, preparing, and serving principles during food handling to                                                                                                        
      reduce the risk of food borne illness.
5.    Practice good personal hygiene/health procedures and report symptoms of illness.                                                                                                               
Standard 11. Demonstrate knowledge of risk management procedures as applied to food safety, food testing, and sanitation.
1.    Demonstrate knowledge of factors that contribute to food borne illness.
2.    Demonstrate knowledge of food service management safety/sanitation programs.
3.    Use knowledge of the system for documenting and investigating reports of food borne
      illness.
4.    Utilize the Hazard Analysis Critical Control Point (HACCP) during all food handling
      processes as a method for minimizing the risk of food borne illness.
5.    Practice good personal hygiene/health procedures when handling food.                                                                                                                           
Standard 12. Utilize current technology in food product development.
1.    Utilize various factors that affect food preferences in the marketing of food.




     Developed May 2003                                                                                                                                                                                                                                  Advanced Nutrition and Food
                                                                                                                                                                                                                                                                              Page 4
                      Advanced Nutrition and Food                                                                                                                                                        Content Guideline
Louisiana
Family and Consumer Sciences Education




                                                                                                                            Herbs, Spices, & Flavorings




                                                                                                                                                                                                          Regional Foods of the U.S.
Related Content Standards




                                                                                                                                                          Foods for Entertaining

                                                                                                                                                                                   International Foods



                                                                                                                                                                                                                                       Careers in Foods
                                                                                                             Yeast Breads
*All benchmarks are not marked for all Family and Consumer Sciences




                                                                                                 Nutrition
courses.



2.    Utilize data in statistical analysis.
3.    Prepare food for presentation and evaluation.                                                                                                                                                   
Standard 14. Demonstrate planning menu items based on standardized recipes to meet customer needs.
1.    Use computer-based menu systems.
2.    Apply menu planning principles to develop and modify menus.                                
Standard 15. Demonstrate preparing all categories of menu items utilizing commercial materials to produce a variety of
products.
1.    Apply principles of food preparation to a variety of food products.                                                                                                                              
2.    Demonstrate skills in knife, tool, and equipment handling.                                                                                                                                      
3.    Demonstrate a variety of cooking methods including roasting, baking, broiling,                                                                                                                  
      smoking, grilling, sautéing, frying, deep frying, braising, stewing, poaching, steaming,
      stir-frying, convection, microwaving, and emerging technological methods.
4.    Utilize weights and measures to demonstrate proper scaling and measurement                                                                                                                      
      techniques.
5.    Apply use of herbs, spices, oils, and vinegars.                                                                       
6.    Prepare various meats, seafood, and poultry.                                                                                                                                                       
7.    Prepare various stocks, soups, and sauces.                                                                                                                                                         
8.    Prepare various fruits, vegetables, and starches.                                                                                                                                                  
9.    Prepare various salads, dressings, and marinades.                                                                                                                                                  
10. Prepare sandwiches, canapés, appetizers, and beverages.                                                                                                                                              




     Developed May 2003                                                                                                                                                                                                                                   Advanced Nutrition and Food
                                                                                                                                                                                                                                                                               Page 5
                     Advanced Nutrition and Food                                                                                                                                                          Content Guideline
Louisiana
Family and Consumer Sciences Education




                                                                                                                             Herbs, Spices, & Flavorings




                                                                                                                                                                                                           Regional Foods of the U.S.
Related Content Standards




                                                                                                                                                           Foods for Entertaining

                                                                                                                                                                                    International Foods



                                                                                                                                                                                                                                        Careers in Foods
                                                                                                              Yeast Breads
*All benchmarks are not marked for all Family and Consumer Sciences




                                                                                                  Nutrition
courses.



11. Prepare breakfast meats, eggs, cereals, and batter products.                                                                                                                                          
12. Apply the fundamentals of baking science to the preparation of a variety of products.                     
13. Apply the fundamentals of time and temperature to cooking, cooling, and reheating of a                                                                                                             
    variety of foods.
14. Demonstrate food presentation techniques.                                                                                                              
Standard 19. Demonstrate effective communication skills.
1.    Demonstrate written, verbal, and non-verbal communication.
2.    Demonstrate positive interpersonal skills to resolve conflict, negotiate, work as a team,
      and provide leadership.
3.    Use accepted food science, food service, dietetics, and nutrition industry terminology      
      and technical information.
Standard 20. Evaluate career paths within the food production, food science, dietetics, and nutrition industries.
1.    Research the roles and functions of individuals engaged in food service management,                                                                                                                                               
      food production, food science, dietetics, public health, and nutrition education careers.
2.    Assess employment opportunities and preparation requirements.                                                                                                                                                                     
3.    Review education and training requirements for different levels of employment.                                                                                                                                                    
4.    Assess the impact of the food production, food service, food science, dietetics, and                                                                                                                                              
      nutrition industries on the local, state, national, and global economies.
5.    Research entrepreneurial opportunities related to these careers.                                                                                                                                                                  
6.    Assess how interests, education, personal priorities, and family responsibilities affect                                                                                                                                          
      career choices in these areas.




     Developed May 2003                                                                                                                                                                                                                                    Advanced Nutrition and Food
                                                                                                                                                                                                                                                                                Page 6
                       Advanced Nutrition and Food
                                  Content Guideline
                                 (The student will be able to. . .)

Unit One
Nutrition

1. Utilize the activities of the FCCLA organization as an integral component of course content
   and leadership development.
2. Evaluate individual nutritional needs.
3. Analyze health related dietary needs.
4. Identify terminology related to advanced nutrition and health.
5. Alter recipes to meet special dietary needs.

Unit Two
Yeast Breads

1.   Describe the difference between yeast breads and quick breads.
2.   Analyze the function of the ingredients in yeast breads.
3.   Identify and describe the different types of flours used in baking.
4.   Outline important guidelines to follow when preparing and baking yeast breads.
5.   Prepare yeast breads.

Unit Three
Herbs, Spices, and Flavorings

1. Identify and state the use of herbs, spices, and flavorings.
2. Apply knowledge of herbs, spices, and flavorings to the preparation of various foods.

Unit Four
Foods for Entertaining

1. Create garnishes to improve the appearance of foods.
2. Decorate foods for entertaining.
3. Demonstrate management skills in planning and preparing a special food event.

Unit Five
International Foods

1. Describe food choices available in different regions of the world.
2. Identify ways that culture, history, geography, and climate influence foods throughout the
   world.
3. Demonstrate techniques necessary to prepare various international foods.


Developed May 200                                                          Advanced Nutrition and Food
                                                                                                Page 7
Unit Six
Regional Foods of the United States

1. Describe food choices available in different regions of the United States.
2. Identify ways that culture, history, geography, and climate influence foods in different
   regions of the world.
3. Demonstrate techniques necessary to prepare various regional foods.

Unit Seven
Careers in Foods

1. Identify possible career opportunities in the nutrition and food industry.
2. Research the education and training requirements of various career opportunities in the
   nutrition and food industry.




Developed May 200                                                           Advanced Nutrition and Food
                                                                                                 Page 8
Resources

Duyff, R. L. (2000). Nutrition and Wellness. New York, NY: Glencoe/McGraw-Hill.

Kowtaluk, H. (1997) Discovering Food and Nutrition. 5 th Edition. New York, NY:
      Glencoe/McGraw-Hill.

Louisiana Department of Education. (1998). Family and Consumer Sciences Content
       Standards: Curriculum Framework. Baton Rouge, LA: Author.




                                     Internet Sites

www.aafcs.org American Association for Family and Consumer Sciences.

www.dairyinfo.com American Dairy Association – Dairy Management, Inc.

www.aeb.org American Egg Board.

www.culinary.net Culinary Recipes, Food Articles, and Nutritional Information.

www.fcclainc.org Family, Career, and Community Leaders of America, Inc.

www.cowtown.org Links to Livestock Resources Around the World.




Developed May 200                                                        Advanced Nutrition and Food
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