Foods & Nutrition

Foods & Nutrition Course Syllabus Mrs. Lee Ann Ramey

Course Description: This course is designed as an elective class for those students that are thinking about pursuing a career in Family and Consumer Sciences. It is an introductory level class for those students that are seeking a post secondary degree in culinary arts. This course is designed to assist students in making critical decisions about food, which contributes to health and well-being. Laboratory instruction is included as an application process. Practical problems addressed relate to attitudes toward food, nutrition facts, special health concerns and diets, management of food resources, preparation skills, food safety, sanitation and careers in nutrition and food service. Students enrolled in this course are eligible to join FCCLA (Family, Career, and Community Leaders of America) which will help to develop your leadership skills through various activities during the year. Anyone interested in joining can see me or attend the first meeting of the school year. Dues for joining are $15.

Outline of Course Content: This class is a semester long course. While this is a foods class, the first 9 weeks will consist of strictly book work, research, and activities dealing with nutritional values of various foods. The second 9 weeks will consist of book work enhanced with laboratory experiences. The following is a specific list of content that will be covered in the class (content is subject to change due to unforeseen circumstances): Week 1: Food and Health; Influences on Food Choices; Food and Cultures Week 2: Food, Science, and Technology; Skills for Food Choices; Nutrients Week 3: Dietary Guidelines; MyPlate; test; Reading Food Labels Week 4: Planning Daily Food Choices; Maintaining a Healthful Weight Week 5: Weight Management; Food and the Life Span; Managing Health Conditions Week 6: Eating Disorders; test; Introduction to the Kitchen; Kitchen Safety Week 7: Sanitation; Storing Food; Conserving Natural Resources; test Week 8: Recipe Basics; Measuring Ingredients; Changing a Recipe; Preparation Tasks; Time Management and Teamwork; quiz Week 9: Equipment for Cooking; Cooking Methods; quiz Week 10: Mealtime Customs; Etiquette; test; Ingredients and Techniques for Baking; Quick Breads (biscuits); evaluation Week 11: Yeast Breads (pizza); Cookies (chocolate chip cookies); evaluations Week 12: Grains (spaghetti & no-bake cookies); evaluations Week 13: Meats (tacos); Pies (cheesecake); evaluations Week 14: Poultry (chicken quesadillas); Candy (fudge); evaluations Week 15: Convenience Foods (sugar cookies); Dairy Foods (macaroni & cheese); evaluations Week 16: Fruits (apple crisp); Cakes (cake); evaluations Week 17: Casseroles (breakfast casserole); evaluation; Foods of the World culminating project Week 18: Foods of the World culminating project presentation, Final Clean-Up At the end of this course, the student will be able to:

Students will: 1. determine how changes in technology have increased food choices. 2. identify physical, social, cultural and economic influences and trends related to food choices. 3. explain how digestion turns food into usable nutrients (digestion, absorption, metabolism). 4. propose a balanced meal plan using the Dietary Guidelines for Healthy Living/Myplate.gov 5. examine how personal food choice affects nutrition, personal wellness and maintaining a healthy weight. 6. research various eating disorders and identify sources of help. 7. demonstrate and/or practice basic cooking methods to prepare a variety of foods. 8. identify and use basic kitchen equipment and tools. 9. managing a safe, effective and productive lab while utilizing teamwork. 10. practice measuring techniques for liquid and dry ingredients. 11. change yield of recipe. 12. inspect food labels for nutrition and food additives. 13. recognize the value of following a shopping plan for food. 14. calculate the difference in cost and identify variances in nutrition among semi- prepared, fully prepared convenience meals, fast food or other quick service meals, and home prepared foods. 15. calculate unit price, using comparison shopping methods, compare labels to create a meal plan based on cost and personal nutrition needs. 16. examine and select convenience foods according to time saved, the cost and the quality. 17. identify and practice various types of food presentation techniques. 18. practice dining etiquette and table set up when eating at a restaurant or in the home. 19. demonstrate waste disposal and recycling methods. 20. demonstrate proper safety, sanitation, storage and preparation techniques in handling food from purchase, preparation, cooking, cooling, to reheating. 21. categorize careers in nutrition/food service according to skill required and type of job. 22. assess employment opportunities and preparation requirements. 23. demonstrate employability and social skills relevant to the career cluster. 24. demonstrate safe, sanitary work habits required by the field. 25. demonstrate written, verbal and non-verbal communication skills. 26. demonstrate and practice knowledge of food service safety and sanitation procedures and the factors that contribute to food borne illnesses. 27. apply time management skills. 28. apply math, science and communication skills within technical content. 29. demonstrate employability and social skills relevant to the career cluster. 30. utilize activities of the Family, Career and Community Leaders of America student organization as an integral component of course content and leadership development. Grading Scale: The standards based grading scale will be used, with the following weights for these categories (according to school policy): Formative Assessments – 20% (up to 2 retakes per assessment) Summative Assessments – 60% (up to 1 retake per assessment) KOSSA (EOC) Assessment – 20%

Required Materials: The following items MUST be brought to class EVERY DAY: 1. Paper 2. Pencil/Pen 3. Notebook or folder to keep all notes, handouts, and worksheets together. If you forget to bring paper and a writing utensil, it is your responsibility to find it BEFORE class begins. I will not provide pencils, but if you need paper, you can get it from the printer.

Procedures/Routines: 1. Fire Drill – When we have a fire drill all students are to leave the room quickly and in an orderly manner. As you exit the room, turn left; go down the end stairway, and out the side door. When you get outside, go across the road and stay as a group behind the guardrail so I can take attendance. (You cannot be in the roadway in the way of emergency vehicles.) 2. Tornado Drill – When we have a tornado drill, all students are to exit the room, turning left and going down the end stairway. When at the bottom of the stairs, students are to report to the hallway leading to room 109 (Ms. Potter’s room, sit “Indian style” facing against the wall, and cover your head. 3. Lock Down – If a “Lock Down” is announced, students are to proceed to the kitchen area, position themselves around the cabinets (so you cannot be seen from the door), and be quiet! 4. Hall Passes – Each student is given four emergency passes per semester. Do not ask to go unless it is an absolute necessity! To obtain permission to use a hall pass, you must raise your hand and I will come to you. Please do not interrupt me while I am talking! You must sign out in the classroom log and sign back in when you return. If you ask to use a hall pass more than four times, you will serve break detention for each extra pass used. 5. Nurse – If an emergency exists and you need to see the nurse, I will call to see if she is available to see you. Follow the same procedure as above to obtain permission from me to see the nurse. Then and only then, will you have permission to go to the nurse. If it is not an emergency, you must wait until after class to see the nurse. 6. Class Tardy – According to the policy, a student that is not IN his/her seat when the bell rings is considered tardy, unless they have permission to be out of their seat by the teacher. According to the Student Handbook, the following are consequences of an unexcused tardy to class: First Unexcused Tardy One (1) Break Detention (minimum 10 minutes) Second Unexcused Tardy Three (3) Break Detentions (minimum 10 minutes each) Additional Unexcused Tardy One (1) Day ACP for each & Parent Notification If you are tardy due to being in the office or speaking with another teacher about class work, make sure that you bring a signed note explaining why you are tardy. This will ensure that you will not be assigned break detention. 7. Raising Hand - Raise your hand if you have a question/want to answer a question, or need to sharpen your pencil (do it before class begins if at all possible). I will only call on students with their hands raised to answer questions, unless it looks as if you aren’t paying attention to the lesson. There will be no “call outs”. Please do not interrupt me when I am in the middle of talking to ask if you can throw away trash or go to the bathroom or nurse. 8. Attendance - When I call for attendance, please answer with “Yes, ma’am”, so I know you are present. 9. Assigned seating – Sit in your assigned seat at all times. Failure to do so will result in break detention. Please do not sit ON the tables or counters. Do not get out of your seat unless you are specified to do so. I reserve the right to reassign seats as necessary. 10. Bell Ringers – Every day you will have a bell ringer showing on the SmartBoard that you must complete within a timely manner after entering the room. Everyone will complete the bell ringer! When I walk into the room after the bell rings, I expect everyone to be QUIETLY working on the bell ringer. Bell ringers will be kept in your notebook and I will take them up at the end of every week, unless specified otherwise. 11. Textbooks – Because there are not enough textbooks for everyone, they are not assigned to the students. Students that need to borrow a textbook to do make up work can sign a book out with me and return it back to me the next day. 12. Answering door – If someone knocks on the door, I will answer it. Students are not allowed to answer the door. Also, if you are coming to the door because you’ve been to the office, restroom, or nurse; please knock loudly, but politely. If you beat, kick, or jiggle the door, I will not answer the door until you knock the right way and you will be given break detention for the disruption to the class. 13. Telephone – If the telephone rings, I will answer it. Students are not allowed to answer the phone. When you hear the phone ring that is a signal for you to be quiet and remain quiet until I am finished talking on the phone. Break detention will be assigned to anyone who is disruptive while I am on the phone. 14. Announcements – I expect you to be SILENT during any type of announcement coming over the intercom. This includes morning and afternoon announcements, as well as when they need a student in the room. In the event that the office buzzes into the room needing a student, everyone will be quiet. You are not allowed to talk to anyone on the intercom. Students breaking this rule, will be assigned break detention. 15. Turning in papers – I expect you to put your first and last name, block, and date on all papers that are turned in. 16. Finishing Early - When you finish your assignment early, I expect you to remain silent and find other work to do. I will have magazines, puzzles, brain teasers, or other things for you to do when you are finished with your assigned work. You do not need to be up walking around bothering other students. 17. Absences - If you are absent, it is YOUR responsibility to ask about missed assignments, before class begins for the day! You are expected to make up anything missed regardless of your absence status. Make-up work will be located in a folder in the designated area. You must turn in your make-up work before class begins or at the end of class. 18. Cheating and Plagiarism: According to school policy, if you are caught cheating or plagiarizing, you will be required to redo the practice or assessment. Consequence for being caught – 1 to 3 days of break detention or office referral/ACP. 19. Dismissal from Class - You do not leave the room when the bell rings! I will dismiss you! Please stay in your seat until dismissed, you are not allowed to line up at the door. (No one will leave the room until everyone is seated in their assigned chairs!) When leaving, please push your chairs under the table and throw all trash away in the trash can.

Classroom Rules/Expectations for Class: Rules in the Student Handbook MUST be followed at all times. In addition to these rules, there are specific rules for my classroom that I ask that you also follow. Consequences for breaking the rules will be dealt with according to the teacher and the Teacher Handbook (these are also posted in the room). 1. Be polite at all times, respect each other’s opinions. 2. Do not talk while the teacher is talking or another student has the floor to speak. 3. Writing on/doodling on/or damaging the books, tables, chairs, or any other equipment in the room is strictly forbidden. 4. Sleeping is prohibited! If you are caught with your head down, you will receive a time-up for 10 minutes (meaning you will have to stand for this duration of time). If you are caught sleeping again, you will receive break detention. If this becomes a problem, you will be referred to the office. 5. Please throw all trash away before leaving.

Nondiscrimination Statement

The Bath County Board of Education does not discriminate on the basis of race, color, religion, sex, genetic information, national or ethnic origin, political affiliation, age or disabling condition in its programs and activities and provides equal access to the Boy Scouts and other designated youth groups. The following persons have been designated to handle inquiries regarding the non-discrimination policies:

Name and/or Title: Teresa Caudill, Title IX Coordinator Address: 405 West Main Street, Owingsville, KY 40360 Telephone No.: (606) 674-6314

Name and/or Title: Christina Grace, Section 504/ADA Coordinator Address: 405 West Main Street, Owingsville, KY 40360 Telephone No.: (606) 674-6314

Grievance procedures can be found by searching the Bath County Board of Education Online Manual: http://policy.ksba.org/B05 or by clicking the Online Manual link under Forms and Links on the district webpage.