Upon Return From Spring Break we will be working on Unit 2: The Food Consumer The Objectives are Listed Below as well as the Resources we will use in class.
Resources
The Food Consumer Guided Notes
The Food Consumer Unit 2 PowerPoint
Menu Plan Worksheet
Resources
The Food Consumer Guided Notes
The Food Consumer Unit 2 PowerPoint
Menu Plan Worksheet
Food & Nutrition Objective List
Unit 1
1.1 Define terms related to nutrition and weight control
1.2 Describe psychological and environmental reasons for eating
1.3 Describe the effects of nutrition on health and body mass
1.4 Identify food related health problems
1.5 Name unhealthy diet practices
1.6 Define basic nutrient groups and their sources and functions
1.7 Explain MyPyramid including divisions, physical activity, recommended serving allowances
1.8 Name careers related to nutrition and weight control
Unit 2
2.1 Define terms related to the food consumer
2.2 Identify resources to consider in planning meals
2.3 List considerations in appealing and nutritious meals
2.4 Describe shopping strategies for making informed food purchases
2.5 Name government agencies that regulate food safety
Unit 3
3.1 Define terms related to food technology
3.2 Discuss effects of technology on food and nutrition
3.3 State current issues and trends in food technology
3.4 Explain use of the computer in food buying, menu planning, nutritional analysis, and other food related areas
3.5 State purposes of food additives
3.6 Compare advantages and disadvantages of convenience foods
3.7 Describe environmental concerns as the result of food technology
Unit 4
4.1 Define terms related to kitchen organization
4.2 Describe kitchen work centers
4.3 Identity types of kitchen floor plans
4.4 Explain the purpose of the work triangle
4.5 Name principles of kitchen storage
Unit 5
5.1 Define terms related to kitchen appliances
5.2Describe selection, use, and care of large and small kitchen appliances
5.3 Describe trends in kitchen appliances
5.4 State ways to conserve resources in the kitchen
Unit 6
6.1 Define terms related to safety and sanitation
6.2 Describe food preparation, preservation, serving, and storage techniques that prevent food poisoning
6.3 Differentiate between food borne illnesses and the definition for each
6.4 State safety precautions to follow in the kitchen
6.5 Explain basic first aid procedures
Unit 7
7.1 Define terms related to serving and eating food at home and away from home
7.2 Describe table appointments
7.3 Explain principals of table serving
7.4 Discuss types of meal service
7.5 Describe proper manners for serving, eating, and cleaning meals
7.6 Name guidelines for ordering, tipping, and paying in a restaurant
Unit 8
8.1 Define terms related to food preparation
8.2 Identify food preparation tools and equipment
8.3 Explain measuring techniques and equipment
8.4 List abbreviations and equivalent measures commonly used in recipes
8.5 List steps in using a recipe
8.6 Describe preparation of foods
Unit 1
1.1 Define terms related to nutrition and weight control
1.2 Describe psychological and environmental reasons for eating
1.3 Describe the effects of nutrition on health and body mass
1.4 Identify food related health problems
1.5 Name unhealthy diet practices
1.6 Define basic nutrient groups and their sources and functions
1.7 Explain MyPyramid including divisions, physical activity, recommended serving allowances
1.8 Name careers related to nutrition and weight control
Unit 2
2.1 Define terms related to the food consumer
2.2 Identify resources to consider in planning meals
2.3 List considerations in appealing and nutritious meals
2.4 Describe shopping strategies for making informed food purchases
2.5 Name government agencies that regulate food safety
Unit 3
3.1 Define terms related to food technology
3.2 Discuss effects of technology on food and nutrition
3.3 State current issues and trends in food technology
3.4 Explain use of the computer in food buying, menu planning, nutritional analysis, and other food related areas
3.5 State purposes of food additives
3.6 Compare advantages and disadvantages of convenience foods
3.7 Describe environmental concerns as the result of food technology
Unit 4
4.1 Define terms related to kitchen organization
4.2 Describe kitchen work centers
4.3 Identity types of kitchen floor plans
4.4 Explain the purpose of the work triangle
4.5 Name principles of kitchen storage
Unit 5
5.1 Define terms related to kitchen appliances
5.2Describe selection, use, and care of large and small kitchen appliances
5.3 Describe trends in kitchen appliances
5.4 State ways to conserve resources in the kitchen
Unit 6
6.1 Define terms related to safety and sanitation
6.2 Describe food preparation, preservation, serving, and storage techniques that prevent food poisoning
6.3 Differentiate between food borne illnesses and the definition for each
6.4 State safety precautions to follow in the kitchen
6.5 Explain basic first aid procedures
Unit 7
7.1 Define terms related to serving and eating food at home and away from home
7.2 Describe table appointments
7.3 Explain principals of table serving
7.4 Discuss types of meal service
7.5 Describe proper manners for serving, eating, and cleaning meals
7.6 Name guidelines for ordering, tipping, and paying in a restaurant
Unit 8
8.1 Define terms related to food preparation
8.2 Identify food preparation tools and equipment
8.3 Explain measuring techniques and equipment
8.4 List abbreviations and equivalent measures commonly used in recipes
8.5 List steps in using a recipe
8.6 Describe preparation of foods