Staff Name: Susan Kline

Course Name: Family and Consumer Science 8

Unit: Food Science and Nutrition

Content: italicized concepts have been added by teacher recently
Food Science and Nutrition
1. Food Preparation and Food Handling
a. Explain how scientific and technological developments enhance
our food supply. (e.g., food preservation techniques, packaging,
nutrient fortification).
Dehydration of apple slices
(Standards FCS 11.3.9.A; 11.3.9.G; S8.B.3.3.2; S8.B.3.3.4)
b. Identify the cause, effect and prevention of microbial
contamination, parasites and toxic chemicals in food.
(Standards: FCS 11.3.9.B )
c. Analyze the application of physical and chemical changes that
occur in food during
preparation and preservation.
(Standards: R8.B.3.3.4; M8.1.1.1; M8.B.1.1.2; M8.B.1.1.4)
Chemical reactions in cakes (Standards: FCS 11.3.6.G; 11.3.9.G;
CIE.1.1; CIE.1.1.2; CHEM.A. 1.1.1; CHEM.A.1.2; CHEM.A.1.2.3)
2. Dietary Concerns
a. Analyze the impact of food addictions and eating disorders on
health.
(Standards: FCS 11.3.9.C; 11.3.9.E)
b. Analyze relationship between diet and disease and risk factors.
(e.g., calcium and osteoporosis; fat, cholesterol and heart
disease; folate and birth defects; sodium and hypertension).
(Standards: FCS 11.3.9.D; R8.A.1.3.2; R8.A.1.4; R8.A.1.6.1)
d. Analyze the energy requirements, nutrient requirements body
composition for individuals at various stages of the life cycle.
(Standards: FCS 11.3.9.E)
e. Discuss other aspects of dietary concerns such as vegetarianism,
diabetes, and athletes.
(Standards: 1.2.8.A; 2.3.8.D; FCS 11.3.9.D; 11.3.9.E; M3.A.3.1;
M3.A.3.1.2; M8.A.3.3.1)

3. Meal Management
a. Hypothesize the effectiveness of the use of meal management
principles (e.g., time management, budgetary considerations,
sensory appeal, balanced nutrition, safety, sanitation).
(Standards: FCS 11.3.9.B; 11.3.9.E; 11.3.9.F)
b. Breakdown these principals into a lower level that of individual
recipesand compare same level of effectiveness.
(Standards: FCS 11.3.9.B: 11.3.9.F; M8.A.1.3.2; M8.A.3.3.1;
M8.B.1.1.1; M8.B.1.1.2; M8.B.1.1.4; R8.A.2.1.1; R8.B.3.3.4)

Expected Levels of Achievement:

All students will be expected to achieve mastery of the skills and concepts
taught by obtaining a minimum of eighty percent (80%) on all graded
materials and projects.

Methods of Evaluation:

Student competence will be assessed through the use of one or more of the
following methods:

Demonstration
Drill and practice
Experimentation
Observation
Oral Presentation
Performance
Portfolios
Presentations
Projects
Self-evaluation
Teacher-made tests
Written Presentation