Course Syllabus

Aberdeen High School

Nutrition and Wellness

Syllabus

 

Course Title: Nutrition and Wellness           Department: Family and Consumer Sciences

      Designated Grade Level: 9-12                       Course Duration: 1 semester

      Prerequisite: none                                         Credit: 1/2 unit

      Instructor: Ms. Elisabeth Oliver

      Email: eoliver@asdms.us                               Phone: 662-369-8933

 

II. Required Books and Class Materials:

        Guide to Good Food Textbook (Remains in classroom but can be checked out with                             permission.)

 

III. Student Supply Requirements:

1” binder with 5 dividers

Loose-leaf paper for binder

Pencil or pen

Flash drive (can be shared with other classes if needed)

 

IV. Course Rationale:

Nutrition and Wellness is a semester course designed to improve the health and quality of life of the students. The class enables students to:

Construct meaning related to nutrition and food economics.

Communicate effectively with family members, consumer groups and providers of food and nutrition products and services.

Solve problems related to health and wellness, as well as food needs through the application of mathematics and science principles.

Make responsible decisions involving family and individual food needs, the use of the food dollar, and the care and preparation of food.

 

V. Course Description:

In Nutrition and Wellness, the student will study the nutritional value of foods as well as develop an understanding of the significance of food. The student will have hands-on practice in reading food labels and relating that information to particular nutritional needs and use mathematical skills to interpret food labeling. Students will learn various tools and equipment used in food preparation, the techniques of meal planning, preparation and service, and the importance of safety and sanitation. Careers in food service will be discussed. There will be lab opportunities throughout the semester.

 

 

 

VI. Course objectives:

Students will be able to:

1. Define food and nutrition.

2. Explain areas that affect consumer decisions regarding food.

3. Relate nutrition to wellness.

4. Practice meal planning and service.

5. Use basic food preparation procedures and kitchen equipment.

6. Prepare various food products.

7. Identify safety and sanitation procedures.

8. Explore food related career opportunities.

9. Recognize benefits of Family, Career, and Community Leaders of America     (FCCLA)

 

VII. Grading:

All assignments, quizzes, tests, and projects are graded by points. The grading scale is as follows:

A=100-90

B=89-80

C=79-70

D=69-65

F=64-0

 

VIII. Classroom Behavior Expectations

Show respect for yourself, the teacher, others and material objects. Actions of disrespect toward others and materials will not be allowed.

Be responsible for your words and actions.

Students are required to sit in assigned seats.

Students who enter the room late will be counted tardy unless the present a pass signed and dated by another teacher or staff member.

Be prepared for class. Bring class supplies daily, limit absences, and use class time to complete assignments.

Students are to stay at their desk until the teacher dismisses them from class when the bell rings.

Electronic devices are only to be used in class when assigned and approved by the teacher. A reminder will be given to silence and put away electronic devices at the beginning of each class. They may NOT be used in the kitchen.

Remember, cooking is a privilege, not a right. Completed work, attendance, and good citizenship in class are required for cooking lab privilege.