| HS Family Consumer Science
STANDARDS: Objectives for this course are linked directly to the National Standards for Family & Consumer Sciences Education (FCSNS). The national comprehensive standards are listed with the course objective; the content standards are listed with the unit objectives; and the content competencies are listed with each lesson objective.
Family & Consumer Science "standards" (FCS) listed with each objective are taken from the Nebraska Family & Consumer Sciences Essential Learnings. A listing of links to "L.E.A.R.N.S." (Leading Educational Achievement through Rigorous Nebraska Standards) can also be found in the catalog of Nebraska Family & Consumer Sciences Essential Learnings, showing the connections of FCS objectives to those found in the math, science, social studies, and reading/writing areas.
Scientific Nutrition
COURSE OBJECTIVE: Scientific Nutrition is a course that covers the areas of foods and nutrition from a scientific approach. Studies prepare students for many science, dietetics, food industry, and health-related careers. Producing, processing, preparing, evaluating, and using food are all aspects of this field. They are interrelated, and cross over into many branches of science, including biology, botany, physiology, zoology, bacteriology, organic chemistry, physics, and biotechnology. Although many topics food science may be investigated, the primary emphasis of this course is on the science of nutrition.
FCS 6.0, 7.0, 10.0
FCSNS 1.0, 2.0, 8.0, 9.0, 14.0
INSTRUCTIONAL RESOURCES:
Food Science by Mehas & Rodgers; Glencoe/McGraw-Hill 2006
Food for Today; Glencoe/McGraw-Hill 1994
Betty Crocker, Better Homes & Gardens, and/or other selected cookbooks
Media sources, i.e. books, magazines, internet
Instructor files/resources, demonstration/modeling
ASSESSMENT RESOURCES:
Instructor generated projects and tests
Instructor observation and evaluation of lab performance
Body Processes
UNIT OBJECTIVE: The learner will outline steps in the body processes of digestion and metabolism, and relate them to the health and nutrition of the individual.
FCSNS 9.3, 14.2
Nutrient Groups
UNIT OBJECTIVE: The learner will define terms and identify information related to the 6 major nutrient groups.
FCSNS 9.3, 14.2
Planning Meals
UNIT OBJECTIVE: The learner will demonstrate the knowledge and/or ability to plan nutritious meals that meet or exceed specific dietary guidelines.
FCSNS 9.3, 14.1, 14.2, 14.3, 14.4
Food Product Development and Marketing
UNIT OBJECTIVE: The learner will modify a recipe and discuss marketing issues in order to meet a specified nutritional demand in the marketplace.
FCSNS 9.3, 9.5, 14.1, 14.2
Nutritional & Food Science Applications
UNIT OBJECTIVE: The learner will demonstrate the ability to research food and nutrition issues and demonstrate a scientific approach in making first-hand observations or problem-solving.
FCSNS 1.2, 2.1, 14.1, 14.3, 14.4, 14.5
Exploring Careers
UNIT OBJECTIVE: The learner will explore careers in the fields of nutrition, food science, and dietetics.
FCSNS 9.1
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