HS Family Consumer Science - Foods & Nutrition

HS Family Consumer Science

·	Teen Living
·	Textiles, Clothing, & Design
·	Culinary Arts
·	Foods & Nutrition
·	Housing & Interior Design
·	Child Development
·	Scientific Nutrition
·	Human Development
·	Career Preparation Internship

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Elkhorn Public Schools

Family Consumer Science

HS Family Consumer Science - Foods & Nutrition

Goals and Descriptions

Career Exploration | Food Preparation | Nutrition, Meal Planning, and Safety

Nutrition, Meal Planning, and Safety

Nutrition, Meal Planning, and Safety Description

Nutrition Practices
The learner will be able to examine the physical, social, psychological, and cultural influences on nutrition practices.

Strand	Scope	Source
Wellness	Introduce	Elkhorn Public Schools(a) FCS 7.0.5, FCSNS 14.1.1

General Nutrition Facts
The learner will be able to define/list/discuss vocabulary and facts related to general nutrition, which may include but not be limited to body processes of digestion and metabolism, essential and non-essential nutrients, deficiencies and malnutrition, eating disorders, recommended dietary allowance, nutrient groups, etc.

Strand	Scope	Source
Nutrition	Introduce	Elkhorn Public Schools(a) FCS 7.0.4, FCSNS 9.3.2, 14.2.1

Dietary Guidelines
The learner will be able to define/list/discuss research-based dietary guidelines, which may include but not be limited to vocabulary, wellness practices (such as exercise and life-style factors), food groups, main nutrient(s) per group, sources of nutrients, functions of nutrients, nutrient deficiencies, recommended daily allowances, recommended numbers of servings, minimum size of recommended servings, etc.

Strand	Scope	Source
Nutrition	Reinforce	Elkhorn Public Schools(a) FCS 7.0.1, FCSNS 9.3.2, 14.3.1

General Dietary Information
The learner will be able to discuss/plan/analyze nutritional food items or meals that exceed the dietary guidelines, which may include but not be limited to information on reading a recipe or meal plan (such as abbreviations and measurements), stimulating the 5 senses, labeling information, and/or definitions of regular or special diets throughout the life cycle (i.e. low-calorie, low-fat, low-cholesterol, sugar-controlled, high protein, low-carb, religious restrictions, athletic training, vegan, vegetarian, etc.).

Strand	Scope	Source
Meal Planning	Introduce	Elkhorn Public Schools(a) FCS 7.0.2, FCSNS 9.3.1, 14.2.3, 14.3.1, 14.3.2

Safety & Sanitation
The learner will be able to define, identify, and/or list general kitchen safety, sanitation, and management procedures, which may include but not be limited to work habits, food handler hygiene, handling emergencies, food borne illness, the flow of food from growing/manufacturing through service, the facilities, government regulations and inspections, as well as the correct selection, handling, cooking, and storage of food items.

Strand	Scope	Source
Food Safety	Reinforce	Elkhorn Public Schools(a) FCS 7.0.6, FCSNS 8.2.1, 14.4.1, 14.4.2, 14.4.4

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Food Preparation

Food Preparation Description

Consumer Information
The learner will be able to list and discuss terminology, general information, and techniques regarding the purchasing, preparation, serving, and/or storage of specified foods or categories of foods which will likely include but not be limited to eggs, milk, cheese, pastry, meats/fish/poultry, vegetables, fruits, pasta, cakes, cookies, quick and yeast breads, candy, etc.

Strand	Scope	Source
Food Production	Introduce	Elkhorn Public Schools(a) FCS 7.0.3, FCSNS 9.3.3, 14.3.3

Reading & Following Recipes
The learner will be able to follow oral, written, pictorial, and/or modeled directions in order to follow a recipe, properly use kitchen tools and equipment, demonstrate a variety of cooking methods/techniques, measure accurately, and apply the principles of food preparation.

Strand	Scope	Source
Food Production	Reinforce	Elkhorn Public Schools(a) FCS 7.0.3, FCSNS 8.5.1, 8.5.2, 8.5.3, 8.5.4

Preparing Foods
The learner will be able to follow oral, written, pictorial, and/or modeled directions in order to prepare, taste, serve, evaluate food items as assigned, which may include but not be limited to eggs, milk, cheese, pastry, meats/fish/poultry, vegetables, fruits, pasta, cakes, cookies, quick and yeast breads, candy, etc.

Strand	Scope	Source
Food Production	Reinforce	Elkhorn Public Schools(a) FCS 7.0.3, FCSNS 8.5.5, 8.5.6, 8.5.7, 8.5.8, 8.5.9, 8.5.10, 8.5.11

Management Skills
The learner will be able to work individually or cooperatively with others as assigned, to safely prepare foods, perform cleaning/inventory tasks, use good management techniques, and demonstrate efficiency and organization skills.

Strand	Scope	Source
Food Production	Reinforce	Elkhorn Public Schools(a) FCS 10.0.4, FCSNS 1.2.4, 2.1.1, 8.2.2, 8.2.7, 8.2.10, 8.3.3, 8.3.5

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Career Exploration

Career Exploration Description

Careers
The learner will be able to identify personal interests, strengths, and weaknesses as related to the foods and nutrition studies, appropriate opportunities/careers available in this field, and available curriculum offerings to enhance their interests and abilities.

Strand	Scope	Source
Careers	Reinforce	Elkhorn Public Schools(a) FCS 10.0.4, FCSNS 8.1.1, 8.1.2, 8.1.3, 9.1.1, 9.1.2, 9.1.3

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