Foods Templates - DOC

							                                                    21st Century Standards Profile
                                                           Human Services

Course Title: Nutrition and Foods 2                                                                                  WVEIS Code 0953

Student’s Name______________________________________________________________________________________________

School__________________________________________________Instructor____________________________________________


Course Description: Nutrition and Foods 2 examines nutrition and wellness practices on long-term health; planning for wellness and
fitness; selection and preparation of nutritious food based on USDA Dietary Guidelines; processes and issues associated with nutrition
and wellness; the impact of science and technology on nutrition and wellness issues; and nutrition and wellness career paths. Students
will use reasoning processes, individually and collaboratively, to take responsible action in families, workplaces, and communities.
Students will utilize problem solving techniques and participate in project-based activities. Teachers should provide each student with
real world learning opportunities and instruction. Students will participate in a local student organization. West Virginia Standards for
21st Century Learning include the following components: 21st Century Content Standards and 21st Century Learning Skills and
Technology Tools. All West Virginia teachers are responsible for classroom instruction that integrates learning skills, technology tools,
and content standards and objectives.




Level of Competence:
    Above Mastery: The student demonstrates exceptional and exemplary performance with distinctive and sophisticated
       application of knowledge and skills that exceed standard. The student can independently solve problems and is self-directed.

      Mastery: The student demonstrates competent and proficient performance and shows a thorough and effective application of
       knowledge and skills that meet standard. Application of knowledge and skills is thorough and effective and the student can work
       independently.

      Partial Mastery: The student demonstrates basic but inconsistent performance of fundamental knowledge and skills
       characterized by errors and/or omissions. Performance needs further development and supervision.

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                                                           Mastery

                                                                         Mastery


                                                                                   Mastery
                                                                                   Partial
                                                           Above
          Content Standards and Objectives                                                   Date   Comments


Standard 1: Leadership, Citizenship, and Teamwork Skills
Objectives        The student will
HS.O.NUTF2.1.1 assess factors involved in successful
                  leadership skills, citizenship traits, and
                  teamwork traits.
HS.O.NUTF2.1.2 apply leadership, citizenship, and
                  teamwork skills as an integral part of
                  classroom activities.
Standard 2: Influential Factors in a Multicultural Society
Objectives        The student will
HS.O.NUTF2.2.1 evaluate the influence of social,
                  psychological, and technological
                  changes on nutrition and food
                  practices.
HS.O.NUTF2.2.2 assess family food patterns for
                  expression of family values and
                  customs.
HS.O.NUTF2.2.3 assess current health concerns related
                  to nutrition and food.
HS.O.NUTF2.2.4 compare factors affecting national and
                  international food supply and
                  distribution.
HS.O.NUTF2.2.5 assess food habits and meal patterns in
                  terms of cultural influences.
HS.O.NUTF2.2.6 exhibit an awareness of the variety of
                  food choices available in our
                  multicultural society.
Standard 3: Nutritional Practices
Objectives        The student will

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HS.O.NUTF2.3.1   demonstrate ability to select, store,
                 prepare, and serve nutritious and
                 aesthetically pleasing foods.
HS.O.NUTF2.3.2 demonstrate ability to select, safely use,
                 and maintain food preparation and
                 storage equipment.
HS.O.NUTF2.3.3 evaluate menus and recipes for
                 nutritional value and preparation
                 processes.
HS.O.NUTF2.3.4 apply principles of resource
                 management and conservation when
                 planning, purchasing, preparing, and
                 serving food.
HS.O.NUTF2.3.5 integrate knowledge, skills, practices
                 required for careers in food science,
                 food technology, dietetics, and nutrition.
Standard 4: Meeting Needs with Sound Practice
Objectives       The student will
HS.O.NUTF2.4.1 apply USDA dietary guidelines in
                 planning to meet personal and family
                 nutrition and wellness needs across the
                 life span.
HS.O.NUTF2.4.2 examine ways present and future
                 health, appearance, and peak
                 performance are influenced by nutrition
                 and wellness practices.
HS.O.NUTF2.4.3 investigate challenges of meeting
                 nutritional needs when modifications
                 are made for special needs.
HS.O.NUTF2.4.4 examine factors related to current and
                 emerging issues in health, wellness,
                 and nutrition.
Standard 5: Management Principles
Objectives       The student will


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HS.O.NUTF2.5.1     demonstrate food science, dietetics,
                   and nutrition management principles
                   and practices.
HS.O.NUTF2.5.2 produce standardized recipes.
HS.O.NUTF2.5.3 analyze recipes and modifications for
                   food preparation.
HS.O.NUTF2.5.4 utilize food code points of time,
                   temperature, date markings, cross
                   contamination, hand washing, and
                   personal hygiene as criteria for safe
                   food preparation.
Standard 6: Skills and Procedures in Application
Objectives         The student will
HS.O.NUTF2.6.1 prepare nutritious foods appropriate for
                   individuals, families, and small groups.
HS.O.NUTF2.6.2 practice etiquette, food presentation,
                   and table service appropriate for
                   specific situations.
HS.O.NUTF2.6.3 compare ethnic and foreign foods.
HS.O.NUTF2.6.4 compare methods of food preservation
                   and food preservatives.
Standard 7: Food Entrepreneurship
Objectives         The student will
HS.O.NUTF2.7.1 analyze a product for a live
                   entrepreneurial project.
HS.O.NUTF2.7.2 summarize project concerns and
                   options.
HS.O.NUTF2.7.3 set goals for an entrepreneurial project
                   within the classroom.
HS.O.NUTF2.7.4 plan an entrepreneurial project within
                   the classroom.
HS.O.NUTF2.7.5 evaluate the entrepreneurial project
                   conducted by students.
HS.O.NUTF2.7.6 explore educational opportunities and
                   job trends in the food industry.

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Standard 8: Careers in Nutrition and Food
Objectives        The student will
HS.O.NUTF2.8.1 research jobs and preparation
                  requirements for careers in nutrition and
                  food.
HS.O.NUTF2.8.2 assess personal qualifications,
                  interests, values, and educational
                  preparation necessary for employment
                  in a career in nutrition and food
                  industries.
HS.O.NUTF2.8.3 predict job market opportunities locally
                  and otherwise.
HS.O.NUTF2.8.4 compare personal goals to career
                  opportunities within food areas.
Standard 9: Participating in the student organization
Objectives        The student will
HS.O.NUTF2.9.1 identify the purposes and goals of the
                  student/professional organization.
HS.O.NUTF2.9.2 explain the benefits and responsibilities
                  of participation in
                  student/professional/civic organization.
HS.O.NUTF2.9.3 demonstrate leadership skills through
                  participation in
                  student/professional/civic organization
                  activities such as meetings, programs,
                  and projects.




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                                                Profile Summary

STUDENT COMMENTS:




Student’s Signature______________________________________________________________ Date____________________



INSTRUCTOR COMMENTS:




Instructor’s Signature_____________________________________________________________ Date___________________




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