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Food and Nutrition 1

Students will learn:

• the basic safety practices for working in a kitchen and understand the importance of these practices to prevent accidents and to prevent food contamination.
• kitchen measuring techniques and measuring equivalents.
• names and uses of basic kitchen tools and equipment.
• the food groups, serving sizes, personal serving recommendations, and activity recommendations of My.Pyramid and be able to evaluate personal eating and activity.
• the names of the six nutrients, their function in the body, and their food sources.
• how to read a recipe and how to prepare one or more foods that are good sources of each of the six nutrients and fiber.
• the types of carbohydrates and their function in helping to meet the body’s need for energy.
• the names of the vitamins and the essential minerals, their food sources, and their functions in the body.
• the types of protein and how to include protein in a regular diet and in a vegetarian diet.
• the types of fat and how to include fat in a healthy diet.

Students will have hands-on experience in preparing and eating one or more foods in each of the areas covered.

Food and Nutrition 2

Students will learn:

• a brief review of kitchen equipment, recipe terms, nutrients, my.pyramid, and the Dietary Guidelines.
• a basic understanding of kitchen safety, especially as related to food-borne illness and how it is prevented.
• the nutritional needs and health concerns for people in each stage of the family life cycle.
• food preparation techniques for salads, soups, casseroles, yeast breads, and pastry.
• consumerism as it relates to purchasing food and other items.
• meal planning and meal service.

Students will have hands-on experience in preparing and eating one or more foods in each of the areas covered.