Memorial High School Family and Consumer Science Lifetime Nutrition 2016-2017

Ms. Goss 409-984-4000 [email protected] Conference: 2nd/10th Periods

Course Description Lifetime Nutrition is a course offered in the Human Services career cluster and is designed for 10-12 graders. This course will provide instruction related to helping students make informed choices and promoting wellness as well as examining careers related to Hospitality and Tourism, Education and Training, Human Services and Health Services.

Career Technical Student Organizations There are two CTSO (Career Technical Student Organizations) available to facilitate extended learning experiences associated with this course: FCCLA (Family Career Community Leaders of America) and TAFE (Texas Association of Future Teachers). These student led organizations provide opportunities for project based competitions and many scholarships are available to participants. Visit the TAFE website at www.tafeonline.org and FCCLA at www.texasfccla.org and www.fcclainc.org for more information. TAFE meets on Tuesdays after school at 3:20 pm and FCCLA meets on Thursdays after school at 3:20 pm!

Attendance Requirements Attendance policy for this class will be in direct accordance with the attendance policy stated in the Memorial High School Student Handbook and Code of Conduct. Please remember, in order to obtain credit for this course, you must have attended 90% of the days in the semester. Any absences that resulting in over 10% of the semester days of instruction will cause you to fail the course, regardless of your grades!

Tardy Policy ALL students must be INSIDE the classroom when the tardy bell BEGINS to ring. Any student tardy 15 minutes or over will be considered absent and subject to campus discipline policy.

Announcements Students are expected to RESPECT announcements made over the intercom by remaining quiet and attentive during the announcement. Failure to do so may result in making you appear to be uneducated! Horrors….

Visitors Special speakers are scheduled to lecture and share information during the course of the school year. Please be very respectful and attentive to them. Thanks for your help in this area!

Make-up Work ALL make-up work will be initiated and done by the student. Students may get the information, handouts, worksheets, etc. from the Student Center to the right as you come in the door of the FCS Learning Lab (C108). Notes missed may be obtained from fellow classmates in the class, including notes of video material.

Extra Credit Extra credit opportunities will be provided at various times during the course of the class that will be used toward their semester final. These are in the form of daily warm ups for math, writing and reading. This will be done on a daily basis during the regular school week. Tutorials are on Tuesday/Thursday 3:30-4:30!

Supplies Needed Blue or black pen only Pencils Loose-leaf notebook paper Notebook Binder (plain 1 inch) Composition Journal Conference Period My conference period is 2nd and 10th period. You and your parents are welcome to come by anytime during that time. Please make an appointment one day advance to insure available for you.

Classroom and Academic Behavior Students are expected to behave in a manner described in the district handbook. Respect for YOURSELF and EVERYONE is the key to all acceptable behaviors! Remember, you represent your ENTIRE family! We will discuss the specifics of what is required and what is punishable with corrective measures during the school year should any arise. Our classroom has a ZERO Tolerance for cheating, cursing and abusive language of any kind! There is ZERO tolerance for zero grade assignments! Teacher d-halls will be assigned and you must attend to make up the grade.

Course Topics Outline

Semester

(1 st 6 th Weeks) Food Safety, Sanitation, Management Chapter 1 “Food Affects Life” Chapter 2 “Nutritional Needs” Chapter 3 “Making Healthful Choices” Chapter 4 “Nutrition and Fitness Thru Life Span” Chapter 5 “Staying Active/Managing Weight Chapter 6 “Safeguarding Health” Chapter 7 “Kitchen and Dining Areas” Chapter 8 “Kitchen Appliances” Chapter 9 “Kitchen Utensils” Chapter 10 “Planning Meals” Chapter 11 “Shopping Decisions” Chapter 12 “Recipes and Work plans”

Research Project: Tour Texas/FCCLA Project

(2 nd 6 th Weeks) Food Groups/Role of Nutrients

Chapter 12 “Recipes and Work plans” Chapter 13 “Grain Foods” Chapter 14 “Vegetables” Chapter 15 “Fruit” Chapter 16 “Dairy Products” Chapter 17 “Eggs” Chapter 18 ”Meat” Chapter 19 “Poultry” Chapter 20 “Fish and Shellfish“ Chapter 21 “Salads, Casseroles, and Soups” Chapter 22 “Breads”

Research Project: Special Topics PowerPoint

(3 rd 6 th Weeks) Effects of Nutrition/Wellness and Careers Chapter 23 “Cakes, Cookies, Pies and Candies” Chapter 24 “Food and Entertaining” Chapter 25 “Preserving Foods” Chapter 26 “Investigating Careers” Chapter 27 “Career and Job Success” Chapter 28 “United States and Canada” Chapter 29 “Latin America” Chapter 30 “Europe” Chapter 31 “Mediterranean Countries” Chapter 32 “Middle East and Africa” Chapter 33 “Asia”

Research Project: Career-Folio