Westside High School / Food and Nutrition Through the Lifespan

Westside High School / Food and Nutrition through the Lifespan

Fall Semester COURSE SYLLABUS PROGRAM CONCENTRATION: Nutrition CAREER PATHWAY: Nutrition and Food Science COURSE TITLE: Food nutrition through the lifespan CLASS WEB PAGE: WHS Career Technology Class schedule 6th period 1:15-2:05 7th period 2:10-3:00

Teacher: Sheila Mackey Email: [email protected] Room Number: 703 Phone Number: 478 779-3800 Semester: Fall Tutorial Days: Tuesday & Thursday Textbook: Various Tutorial Hours: 3:15pm-4:15pm Textbook Price: N/A Tutorial Location: Room 703

Department Philosophy: The Career Technology Education Department believes that education’s most important function is to provide all students with the skills needed for post-secondary and careers. This is accomplished by providing interest-based programs that meet industry standards.

Course Description: This class is an advanced course in food and nutrition that addresses the variation in nutritional needs at specific stages of the human life cycle: lactation, infancy, childhood, adolescence, and adulthood including old age. The most common nutritional concerns, their relationship to food choices and health status and strategies to enhance well-being at each stage of the lifecycle are emphasized. This course provides knowledge for real life and offers students a pathway into dietetics, consumer foods, and nutrition science careers with additional education at the post-secondary level.

Course Prerequisites: Food Nutrition and Wellness

Career Pathways: Course must be completed in the order listed below. Nutrition and Food Science Level 1 * Food Nutrition & Wellness Level 2 * Food Nutrition through the Lifespan Level 3 * Food Science Level 4 (Work-Based Learning) Level 5 (Work-Based Learning) *Required for Pathway Completion

Certifications: The Nutrition and food Science pathway prepare students with the skills needed for the following industry recognized credentials:

Career Choices: Occupation Specialties Level of Education Needed Average Salary Food Scientist &Technologist Bachelor’s Degree $55,689 Health Educator Master’s Degree $53,290 Dietician/ Nutritionist Bachelor’s Degree $42,619 Food Service Manager Work Experience $43,589 Chef and Head Cook Work Experience $31,304 Course Schedule Week 1 FCCLA Overview Week 10 Nutritional requirements for Children Week 2 Careers Week 11 Nutritional requirements for Children Week 3 Nutritious diets Week 12 Nutritional requirements for teenagers Week 4 Nutritious diets Week 13 Nutritional requirements for teenagers Week 5 Maternal and Fetal nutrition Week 14 Nutritional requirements for middle age Week 6 Maternal and fetal nutrition Week 15 Nutritional requirement for middle age Week 7 Feeding Newborns Week 16 Nutritional requirement for the aging individual Week 8 Feeding infants through the 1st year Week 17 Fitness for the aging individual Week 9 Feeding infants through the 1st year Week 18 Review for final

Internet Acceptable Use: Use of the Internet must be in support of education and research and consistent with the educational objectives of the Bibb County School System. The use of the Internet is a privilege, not a right, and inappropriate use will result in cancellation of those privileges. Any student user not complying with the Bibb County School System Internet Acceptable Use Agreement shall lose Internet privileges for a period of not less than one week. Sheila Mackey website’s that will be used as an integral part of this course are available at: Westside Desire2L.

FCCLA:The family, Career and Community leaders of America student organization is an integral part of the class instruction. Students who participate in FCCLA develop their leadership, social and personal skills through a variety of club and community service activities. Each student is encouraged to become a member of FCCLA. The membership dues for State Local and National affiliation are $20.00 for the year. (T-Shirt is included).

Grading Scale* Area Percentage Daily grades, homework and quizzes 80 % Projects and Labs Test Final exam 15 % Total Total 100%

Required Material: Netbook, blue or black pen, and paper.

Classroom Expectations: Give Respect, Get Respect.

1. Students are expected to be in class on time. 2. Students are expected to complete their own assignments, ANY duplication of someone else’s work will result in a ZERO for both parties. 3. Students should be in their assigned seats and ready to work when the bell rings. 4. All rules in the Bibb County School District Code of Conduct will be enforced. 5. The use of cell phones, I pods, and Mp3 will NOT be used in this class at all. They should be stored in your locker. These items will be taken and dealt with according to school policy. 6. Before Dismissal for class the following quality standards must be met: Trash picked up, chair up to desk, personal items take with you. 7. NO profanity, sleeping or personal grooming in class.

Late Assignments: Assignments that are turned in late will result in a minimum grade of 70. TURN in all assignments when asked to do so.

Make-up Policy: When you are absent from class for any reason, it is your responsibility to get your make-up assignments and complete them within 5 days or a grade of ZERO will be given.

Re-do Policy: Any re-do assignments will be averaged with the first grade and given the average of the two grades.

* This course does not have an End of Course Test (EOCT) * * All rules included in the Bibb County Code of Conduct book will be enforced *

The course syllabus is a general plan for the course; all information contained in the course syllabus/calendar is subject to change. Any changes will be announced in class and a revised syllabus distributed to students to be shared with their parents/guardians.

Acknowledgment of Receipt: By signing below, the student and parent/guardian acknowledge that they have read and understood the contents in the 2012-2013 Food Nutrition through the lifespan.

Student Name (Print)______Date______

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