family and consumer science overview and expectations
TRANSCRIPT
Family and Consumer Science
Overview and Expectations
Overview-Pathway
Nutrition and WellnessNutrition through the LifespanFood and Science
Course Requirements
Students will not be assigned a textbook. Students will use:
Internet-Students must have a current Internet permission form signed on file.
Nutrition and Wellness: Glencoe/McGraw-Hill. www.bhutcheson.weebly.com
Class website-blogs will be used weekly. Please check for presentations, assignments, and other notes.
Course requirements
Three ring binder with three sections (plenty of paper) including a plastic sleeve for recipe cards. Sections: (1)journal, (2)vocabulary, (3) notes
and assignments, recipe cards in plastic sleevePens (black or blue)Students will be required to complete bell
ringer assignments which will include blogs and journal entries.
Group/Lab work
Groups will sometimes choose themselves and will sometimes be teacher assigned. Once groups have been recorded, changes will not be made except from a parent request emailed to [email protected].
All students must participate in all labs. Labs include set up, cleaning, and tasting.
Refusal to participate in a lab will result in a zero. Taste testing is a substantial part of the food lab experience. If a student has an allergy to a particular food, please indicate it on the attached waiver form.
Make up work/Grading
It is the student’s responsibility to check for makeup assignments on class website. Lab make ups will involve an independent assignment.
Weekly Assignments-30%
Labs – 30%
FCCLA Project Participation-15%
9 weeks exams-25%
Sample weekly scheduleFCCLA activities will be all week
Monday-notes and teacher samplesTuesday-assignments on computer,
grocery list MUST be turned inWednesday-assignmentsThursday-kitchen/fitness labFriday-kitchen results/speakers
Five Finger Classroom Rules
FCCLA
Family, Career and Community Leaders of America Students will participate in local, state and national
FCCLA projects. Yearly dues are $20. ($15 if received by August 12) Sample activities may include:
Georgia National Fair-competitions will be enteredProm menu planningTeacher appreciation eventsState and local competitions/conventions
StandardsNutrition and Wellness FCS-FNW-1: The student will discuss basic nutrient
requirements & their use in dietary planning. FCS-FNW-2: Students will become aware of the effects of
disordered eating. FCS-FNW-3: Students will identify the factors that affect food
choices and dietary quality. FCS-FNW-4: Students will utilize the My Pyramid to
demonstrate serving size and recommended daily intake of different food groups.
FCS-FNW-5: Students will apply the Dietary Guidelines throughout the lifespan as they relate to modern life.
FCS-FNW-6: Students will demonstrate through communication and reading labels the importance of the Nutrition Facts panel and identify number of servings per containers.
StandardsNutrition and Wellness FCS-FNW-7: Students will examine and discuss the health risks
of an unhealthy lifestyle, dietary choices and unbalanced nutritional intake.
FCS-FNW-8: Students will demonstrate that wellness and fitness are results of a well balanced diet, knowledge of nutrition and calorie burning.
FCS-FNW-9: Students will discuss food safety in the kitchen, including cross-contamination and the risks associated in the lack of human cleanliness in creating food borne illness.
FCS-FNW-10: Students will demonstrate safe food sanitation procedures.
FCS-FNW-11: Students will discuss domestic and professional kitchen equipment and its use in providing safe and sanitary food.
StandardsNutrition through the Lifespan FCS-FNL-1. Students will design and demonstrate a nutritious diet. FCS-FNL-2. Students will discuss the requirements of maternal and
fetal nutrition during pregnancy. FCS-FNL-3. Students will discuss the proper feeding of newborns by
analyzing nutritional requirements and potential deficiencies of mother and child during the first weeks after birth.
FCS-FNL-4. Students will develop and analyze a nutritionally balanced diet for infants from birth through the first year of life.
FCS-FNL-5. Students will explain the nutritional requirements of the stages of childhood.
FCS-FNL-6. Students will explain the nutritional requirements of the adolescence diet.
FCS-FNL-7. Students will explain the nutritional requirements of the middle adult years
FCS-FNL-8. Students will explain the nutritional requirements of the aging individual.
FCS-FNL-9. Students will identify careers in foods and nutrition.
Safety
We will begin both classes with a safety lesson.
Review the handout “Laboratory Safety and Sanitation.” You will be quizzed online at the end of the
Safety Unit.
Forms/Daily Requirements