Friday, December 20, 2013

Nutrition and Food II (second semester 2014 Syllabi)

Nutrition & Food II

Mrs. Suzan Smith
Pleasant Hill High School
Family and Consumer Sciences Department
816-540-3111 Ext. 5200
Conference Period 8:29 – 9:20 a.m.

            This course provides students opportunity to study advanced cooking techniques and international cooking.  In-depth study of the various food groups and application of cooking skills will be part of this class.  Career explorations in the foods industry will be researched.  Foreign countries and customs will be researched and presented in class.

Textbook                                                                                              Food for Today

Course Outline (times listed are tentative)
Unit One: Leadership                                                                                    continual
            FCCLA programs that address health, wellness & nutrition
Unit Two: Kitchen Design                                                                            1 week
            A.  describe the three major work centers in a kitchen and the six basic
                  kitchen floor plans
            B.  Illustrate arrangement, kitchen shape, work centers and equipment to a
                  specific kitchen
            C.  Demonstrate how to set a table correctly with appropriate tableware
Unit Three: Developing Food Preparation Skills                                         continual
            A.  recognize safe and sanitary food preparation practices
            B.  identify kitchen tools and terms in basic food preparation
Unit Four:  Microwave Cooking                                                              5 weeks
            A.  Describe how the microwave cooks food
            B.  Identify factors that affect microwave cooking
            C.  Prepare a variety of foods using the microwave
Unit Five: Choose My Plate                                                                    9 weeks
            A.  Identify the functions of ingredients in a grain product(s)
            B.  Apply principles of preparing & cooking vegetables
            C.  Apply principles of preparing & cooking fruits
            D.  Apply principles of cooking milk and milk products
            E.  Apply principles of selecting and preparing meat & beans
            F.  Plan nutritious menus using meal patterns based on Choose My Plate

            G.  Identify factors that affect food costs and comparison shop to decide what
                  foods to buy
Unit Six:  Explore Cuisine from Around the World                                           continual
            A.  Recognize specific influences, food products, equipment & cooking
                  techniques from around the world
            B.  Prepare foods native to countries from around the world
Unit Seven:  Careers                                                                                          continual
            A.  Identify career clusters and careers related to the food industry
            B.  Investigate working conditions and income of careers

Course Requirements
  • Assigned course readings
  • Daily bell work and homework assignments
  • Unit tests and quizzes
  • $25 Lab Fee

Class Rules
You are responsible for knowing and following school-wide rules as listed in the Student handbook.
  • Be prepared to learn and participate each day
  • Be respectful of other’s belongings, ideas and right to learn
  • Listen to and follow directions
  • Follow all safety rules at all times

  • Student-teacher conferences
  • Phone call or email home
  • Office referral

Grading Scale 

            A         100 -  95%                   C     76 – 73%
            A-          94 – 90%                   C-    72 – 70%
            B+         89 -  87%                   D+   69 – 67%
            B           86 -  83%                   D      66 - 63%
            B-          82 -  80%                   D-     62 – 60%
            C+         79 – 77%                   F       59 -    0%

Assessment Strategy            Description                                   Percent
Daily Participation


Daily Work


Final Exam
Attendance, class behavior, participation and general attitude

Quality of lab experiences, written and/or oral work

Quality of self-evaluation, reactions and other daily work

Quality of concept knowledge through tests and quizzes

Final exam completed





Overall Grading Guide   Students earning an A will participate in class daily, have above average attendance, complete all assignments with accuracy and turn in all projects and homework. Those students earning B’s will participate in class daily, have good attendance, complete assignments while missing some and turn in projects and homework..  Students earning a C will not participate in class daily, their attendance would not be consistent, incomplete assignments would be turned in and not all projects or homework were turned in.

Extra Help Opportunities   Students may come in before school from 6:45 a.m. until 7:30 a.m. to receive additional help with assignments.

Make-up work will be made available, upon request, to students when they return to school  Time given for make-up work, as per school policy, is upon returning to school the make-up work is due in one day after your return.

Detentions all will be served on either Tuesdays a.m. from 7:15 a.m. until 7:30 a.m. OR Wednesdays from 2:35 p.m. until 2:50 p.m.

Roll out sugar cookies RECIPE

Sugar Cookies

Cream together . . . . . . . . . . . . . 1 c. butter
                                                    1 ½ c. powdered sugar
                                                    ¼ tsp. butter flavoring
                                                    1 egg

Mix together . . . . . . . . . . . .  . . . 2 ½ c. flour
                                                    1 tsp. soda
                                                    1 tsp. cream of tartar
                                                    ¼ tsp. salt

Add dry mix to cream mixture.
Chill. (for class place cookie dough in glass mixing bowl and label)
Warm cookie dough by resting on the counter for approx. 20 minutes.
Roll out cookie dough with rolling pin and use cookie dough cutters to cut shapes.
DO NOT grease cookie sheet.

Bake:  375 degrees for 8 to 10 minutes.

Cream Cheese Frosting:
Mix together 2 c. powdered sugar, 1/3 c. margarine or butter (softened), 3 oz. cream cheese (softened) 1 T. milk
            and 1 tsp. vanilla. Add food coloring if desired.

WOW work

Pizza Mummies Children's foods 10.31.13

Children's Foods Dirt Cups

Chef Salad (cooking terms demonstration)

Chef Salad (Anchor Charts)

Wednesday, December 18, 2013

Basic Cake Mix Cookies

1 package cake mix (2 layer size)
1 egg
1/4 c. shortening or margarine or butter
2 T water
Preheat oven to 350 degrees F.  Blend all ingredients in large bowl.  It will be very thick batter.  Roll with your floured hands into balls.  Put on cookie sheet, push down with sugar "covered" glass.  Bake for 10 minutes.

Monday, December 9, 2013

Review for FINAL EXAM 2013

Material from Chapter 1, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 16, 20, 21, and 24
The following concepts will be part of the assessment for this semester.

1.  Be able to make healthy substitutions for foods such as:
            cheeseburger                           A.  frozen yogurt
            sausage biscuit                        B.  grilled chicken sandwich
            ice cream                                 C.  English muffin with Canadian bacon

2.  Define:
            weight management

3.  What is anorexia?  Bulimia?  What are the symptoms of each?

4.  What is? And be able to give an example?
            Cardio respiratory endurance?
            Muscular endurance?
            Physical activity?
            Muscular strength?

5.  Obesity can cause:
            A.  diabetes
            B.  gout
            C.  colon cancer
            D.  high blood pressure
            E.  all of the above
            F.  none of the above
                        Obese is when a person’s BMI is over ________.

6.  How many calories come from protein & carbohydrates?  Fat?

7.  What are the 6 nutrients? And what food sources provide those nutrients? And what
            function in your body do the nutrients do?

8.  Cholesterol and fat are necessary nutrients.     TRUE     or     FALSE

9.  What is a pre-game meal and when should it be eaten?

10.  What is osteoporosis?

11.  What influences a person to eat what they do?

12.  How many glasses of water should you drink a day?

13.  Most of your energy should come from what nutrient?

14. Rickets is a deficiency disease where crooked legs and misshapen breast bones
            occurs.                                     TRUE     or        FALSE

15.  What are the fat soluble vitamins?  And water-soluble?

16.  A calorie is a unit of energy value of foods.              TRUE      or     FALSE

17.  The key ingredient on a cereal box label is sugar.     TRUE     or     FALSE

18.  Circle the food that has the least amount of FAT.
            Whole grain muffin     doughnut         bagel                croissant

19.  TRUE    or   FALSE        Skipping breakfast makes it hard to have a balanced

20.  An ideal breakfast is 2 grains, 1 or 2 fruits and veggies and _______ dairy.

21.  Who is becoming increasingly fat?  (what age group)

22.  Fat provides the body with (more        or          less) energy than carbohydrates.

23.  Saturated fats come from ___________________.

24.  Soda or coffee are not good choices for breakfast.   TRUE             or               FALSE

25.  Circle the food that has the HIGHEST FAT content.
            English muffin                        biscuits            pancakes/waffles         bagels

26.  Poor nutrition through out a person’s life can~ (circle all that are correct)
            A.  create health problems
            B.  always be corrected during later stages
            C.  shorten the life span
27.  What may encourage a preschooler to eat?

28.  Teens need more energy, as much protein as adults and smaller amounts of
            vitamins and minerals than adults.          TRUE               or             FALSE

29.  What nutrient is most important for athletes? ______________________

30.  Is slowing metabolism a benefit of physical activity? _________

31.  Circle what does NOT affect a person’s daily calorie needs?
            Age     body composition       eating habits    sex

32.  What is scurvy a deficiency of _________________

33.  The Dietary Guidelines suggest low or no use of _______________>

34.  What is absorption?

35.  Beriberi and pellagra are __________________ deficiencies.

36.  Anemia is a _________________ deficiency.

37.  How many ounces of meat is one serving? _____________

38.  Who needs calcium?

39.  If you don’t supply your body with calcium; your body will take the calcium from
            your __________

40.  How many glasses (8 oz.) of milk should you drink every day?  __________

41.  Vitamin D comes from what 2 sources?

42.  Create a venn diagram comparing and contrasting anorexia and bulimia.

43.  Identify the following kitchen equipment.
            Oven mitt
            Sauce pan
            Pastry blender
            Mixing bowls

44.  _____________ is half of 1 c. of milk

45.  ___________ teaspoons are in 1 tablespoon.

46.  ____________ cup is in 1 stick of butter or margarine

47.  ______________ + _____________ equals measuring ¾ c. sugar

48.  ______________ is half of ½ c. of flour

49.  What are the measurements are in a standard set of measuring spoons and cups?

50.  Draw a place setting for one person to eat mac-n-cheese.