Thursday, August 27, 2015


Create a visual using technology that explains the food influences (social/emotional, cultural, environmental and media/advertising)

Teacher Name: Mrs. Smith
Nutrition & Food I-FACS Department

 60 points

Required Elements
*Title of visual
*Visual contains ALL influences
*specific examples or descriptions are in detail
*summarizing paragraph
______ X 10
The visual includes all required elements.
All but one of the required elements are included on the visual
All but 2 of the required elements are included on the visual
Several required elements were missing from the visual

_____  X 1
The visual is exceptionally attractive in terms of design, layout, and neatness.
The visual is attractive in terms of design, layout and neatness.
The visual is acceptably attractive though it may be a bit messy.
The visual is distractingly messy or very poorly designed. It is not attractive.

_____ X 2
The format is pic collage and  has NO grammatical errors.
The pic collage is attractive in terms of design and format (75%).

There is one grammatical error.
The pic collage does not follow the format (50%).

There are two grammatical errors.
The format of the pic collage  is not accurate.

There are MORE THAN 3 grammatical errors.
The pic collage  has voice/personality  and style.

The pic collage has no voice/personality and style.
Nutrition & Food I

Tuesday, August 18, 2015

August 20th, 2015

Create a pic collage of your favorite foods
-a vegetable
-a fruit
-protein source

Include your name on the collage and load to your BLOG!

Wednesday, August 12, 2015

Syllabi Fall 2015

Nutrition & Food I

Mrs. Suzan Smith
Pleasant Hill High School
Family and Consumer Sciences Department
816-540-3111 Ext. 5200
Conference Period 8:25 – 9:10 a.m.

            This course prepares students to understand the principles of nutrition, the relationship of nutrition to health and wellness, understanding and using nutritional knowledge for personal food choices, the selection, limited preparation and care of food, meal management to meet individual and family food needs and patterns of living, food economics, and optimal use of the food dollar.
Textbook                                                                                              Food for Today
Course Outline
Unit One: Leadership                                                                                    continual
            FCCLA programs that address health, wellness & nutrition
Unit Two: Personal Food Choices                                                                1 weeks
            Social Influences
            Psychological Influences
            Cultural Influences
            Media Influences
            Economic Influences
            Environmental Influences
Unit Three: Nutritional Principles                                                                 4 weeks
            Nutrients-Function & Sources
            Choose My Plate
            Dietary Guidelines
Unit Four: Nutrition through the Lifecycle                                                  5 weeks
            Life Cycle and Nutrient Needs
            Teen Nutrition
            Food Decisions & Habits
            Fast Food
Unit Five: Food Preparation Skills                                                               7 weeks
            Planning Meals
            Shopping for Groceries
            Basic Equipment and Measurement
            “My Plate” labs
Course Requirements
  • Assigned course readings and writing assignments/blogs
  • Daily bell work and homework assignments
  • Unit tests and quizzes
  • $20 Lab Fee

Class Expectations
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                                           Percentage
Daily Participation


Daily Work


Post Assessment
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

Post Assessment 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.