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Subject: ProStart Il

Grade: 10, 1 1, 12

Name of Chapter: Nutrition

Length of Chapter: 2 weeks

Overview of Chapter: This chapter teaches students about the six key nutrients while emphasizing the

importance of nutrition in the restaurant.

Priority Standards for chapter:

• Demonstrate professional food preparation methods and techniques for all menu categories to

produce a variety of food products that meet customer needs. (NSFACS: 8.5)

Supporting Standards for chapter:

• ISTE-GLOBAL COLLABORATOR.7.C - contribute constructively to project teams, assuming

various roles and responsibilities to work effectively toward a common goal.

• ISTE-KNOWLEDGE COLLABORATOR.3.C – curate information from digital resources using

a variety of tools and methods to create collections of artifacts that demonstrate meaningful

connections or conclusions.

Unwrapped Concepts

(Students need to know)

Unwrapped Skills

(Students need to be able

to do)

Bloom's

Taxonomy

Levels

Webb's

DOK

Menu planning principles and techniques based

on standardized recipes to meet customer needs Demonstrate Apply 3

Essential Questions:

1. Why is nutrition important to the restaurant and food service industry?

2. How can menus and recipes be more healthful?

Enduring Understanding/Big Ideas:

1. Once restaurant and foodservice employees learn about nutrition, they can begin to plan menus

and recipes that incorporate nutrition principles and meet customers' expectations for healthy

tasty cuisine.

Topic 2: Nutrition

Board Approved: January 26, 2017 11 | P a g e

2. Menus and recipes can be made more healthful by modifying portion size, adding healthful

ingredients, and substituting healthier ingredients.

Unit Vocabulary:

Academic Cross-Circular Words Content/Domain Specific

Amino acidsAntibiotic

CalorieCarbohydrate

Cardiovascular diseases Cholesterol FatFiber

MineralProtein

Vitamins

Additive Adequate intakesCertified organic

CoagulateComplementary Proteins

Complete proteinsComplex carbohydrateConventional product

Diabetes mellitusDietary guidelines for Americans

Dietary Reference IntakesEssential amino acids

Essential fatty acidFat-soluble vitamin

FoamFood additive

Genetically modified organismGlucoseGMO

HerbicideHormones

HydrogenationIncomplete protein

Insoluble fiber InsulinIodized salt

Iron-deficiency anemia KilocalorieKosher salt

Lacto-ovo-vegetarianLacto-vegetarian

LipidsMalnutrition

Natural NutrientsNutrition

ObeseOrganic

Osteoporosis


OverweightOxidationPesticide

Phyllo doughPhytochemicalPortion control

Recommended dietary allowancesReductionRock saltSea salt

Simple carbohydrateSoluble fiber Table salt

Trans fatty acidVegan

VegetarianWater-soluble vitamins

Resources for Vocabulary Development:

National Restaurant Association. (201 1). Foundations of Restaurant Management & Culinary Arts Level One. Chicago: Pearson.


Engaging Experience 1Title: Nutrition-Related Disease Research PresentationSuggested Length of Time: 2 class periodsStandards Addressed

Priority:

• Demonstrate menu planning principle and techniques based on standardized recipes to meet customer needs. (NSFACS: 8.5)

Supporting:

• ISTE-GLOBAL COLLABORATOR.7.C - contribute constructively to project teams,

assuming various roles and responsibilities to work effectively toward a common goal.

• ISTE-KNOWLEDGE COLLABORATOR.3.C – curate information from digital

resources using a variety of tools and methods to create collections of artifacts that

demonstrate meaningful connections or conclusions.

Detailed Description/Instructions: After guided reading and direct instruction, students will pair up to research a nutrition-related disease from the following:

• Diabetes

• Heart Disease

• Obesity

• Osteoporosis

• Kidney disease

Students will conduct research and include the following information in a multimedia presentation:

Number of people suffering from the disease

If any of the illnesses are more prevalent based on gender, age, race or geographic location,

including any implications

Changes in diet that can minimize or prevent the disease

Consequences of long term effects of the disease

Action plan to educate people about the disease and methods of prevention

Students will present to their peers and lead a large group discussion.

Topic 1: Importance of Nutrition to the Industry


Bloom's Levels: Analyze, Evaluate

Webb's DOK: 3, 4

Rubric: To be created


Engaging Experience 1

Title: Nutrients Heandbands

Suggested Length of Time: 2 class periods

Standards Addressed

Priority:

• Demonstrate menu planning principles and techniques based on standardized recipes to

meet customer needs. (NSFACS: 8.4)

Detailed Description/Instructions: After guided reading practice, the class will be divided into six

teams. Each team will represent a nutrient from the following list of basic nutrients:

Carbohydrates

Fats

Proteins

Vitamins

Minerals

Water

Each team member will create a headband that describes the role of the nutrient in our bodies. Each team

will present each member's headband one at a time. Their peers will right down the nutrient that identifies

with each headband. When all points have been shared, students can check to see if they identified the

correct nutrient.


Webb's DOK: 3, 4

Rubric: to be created

Topic 2: Six Basic Nutrients and their Functions



Title: Nutrients Label Analysis

Suggested Length of Time: 1 class period

Standards Addressed

Priority:



Detailed Description/Instructions: After guided reading and direct instruction, students will analyze a

variety of food labels from popular foods that they consume. Students will bring in an unopened snack or

food that they enjoy on a regular basis. Students will locate the nutrition label and evaluate the following:

Fat grams per serving

Sodium

Protein

Calories

Sugar

Students will record the nutrition information then share it with their table group. Students will compare

label information to select the healthiest food from their table.


Webb's DOK: 3, 4


Topic 3: Nutrient Sources



Title: Healthy Menu Creation

Suggested Length of Time: 2 class periods

Standards Addressed

Priority:



Detailed Description/Instructions: After a review lesson of MyPIate students will create a week of

healthy menus that consist of the following:

Breakfast

Lunch

Dinner

2 snacks

Students will be assigned a client that has specific dietary needs.

Each day of meals will be reviewed to meet the MyPIate recommendations for a particular person's health

level.


Webb's DOK: 3, 4


Topic 4: Healthy Menus


Rubric for Engaging Scenario: To be created

Engaging Scenario (An Engaging Scenario is a culminating activity that includes the following components: situation, challenge, specific roles, audience, product or performance.) After studying nutrition and the importance of nutrition throughout one's life, students will be able to share their knowledge with a group that often suffers from lack of nutrition in the late stages of life. Senior citizens enjoy working with young people and have a lot of knowledge to share. In this scenario, students will demonstrate and share healthy snacks with seniors during their activity time in the care facility. Students will help the seniors manipulate the kitchen tools to prepare the snacks together while the students share what they have learned about the six basic nutrients and why we need to focus on getting these throughout our lifespan.

Engaging Scenario


Topic Engaging Experience

Title

Description Suggested Length of Time

Importance of Nutrition to the

Industry

Nutrition-RelatedDisease

ResearchPresentation

After guided reading practice and direct instruction students will pair up to research a nutrition-related disease from the following: Diabetes Heart Disease Obesity Osteoporosis Kidney Disease

Students will conduct research and include the

following information in a multimedia

presentation:

Number of people suffering from the disease

If any of the illnesses are more prevalent based on gender, age, race or geographic location, including any implications

Changes in diet that can minimize or prevent the disease

Consequences of long term effects of the disease

Action plan to educate people about the disease and methods of prevention

Students will present to their peers and lead a large group discussion.

2 class periods

Six Basic Nutrients and Their Functions

NutrientHeadbands

After guided reading practice, the class will be divided into six teams. Each team will represent

a nutrient from the following list of basic nutrients:

Carbohydrates Fats Proteins Vitamins Minerals Water

Each team member will create a headband that

2 class periods

Summary of Engaging Learning Experiences for Topics


describes the role of the nutrient in our bodies. Each team will present each member's headband

one at a time. Their peers will right down the nutrient that identifies with each headband.

When all points have been shared, students can check to see if they identified the correct

nutrient.Nutrient Sources Nutrition Label

AnalysisAfter guided reading and direct instruction,

students will analyze a variety of food labels from popular foods that they consume. Students

will bring in an unopened snack or food that they enjoy on a regular basis. Students will locate the

nutrition label and evaluate the following: Fat grams per serving Sodium Protein Calories Sugar

Students will record the nutrition information then share it with their table group. Students will compare label information to select the healthiest

food from their table.

I class period

Healthy Menus Healthy Menu Creation

After a review lesson of MyPlate students will create a week of healthy menus that consist of

the following: Breakfast Lunch Dinner 2 snacksStudents will be assigned a client that has

specific dietary needs.Each day of meals will be reviewed to meet the

MyPlate recommendations for a particular person's health level.

2 class periods

Resources for Vocabulary Development:

National Restaurant Association. (2011). Foundations of Restaurant Management & Culinary Arts Level One. Chicago: Pearson.

Golightly Culinary and Hospitality CareerCourse: Food management, production, and serviceLesson: Segment Il- NutritionText: National restaurant associations Foundation text bookInstructional Objection: The student will understand dietary guidelines, nutritional labels, and the importance of nutrition awareness in the Hospitality industry

Describe a healthy diet.


Use the Dietary Guidelines for Americans and MyPyramid to plan meals.

Interpret information on a nutrition label.

Define obesity and explain how it can be prevented.

Explain why nutrition is important to the foodservice industry.

List the six basic types of nutrients found in food.

Describe how phytochemicals and fiber function in the body.

Name the types of carbohydrates and fats and describe their function in the body.

Identify food sources of carbohydrates and fats.

Describe cholesterol and identify its food sources.

Describe the makeup of proteins and their function in the body.

Identify food sources of proteins.

Describe the three major vegetarian diets.

List the functions of vitamins, minerals, and water in the body.

Identify food sources of vitamins, minerals, and water.

Explain what food additives are and how they function in food.

Explain the role of digestion in nutrition and health.

List and describe techniques for food preparation that preserve nutrients.

Suggest ways to make menus and recipes more healthful.

Suggest healthful substitutes for high-fat items.

List and define recent developments in food production that may affect nutrition.

Foundations ProStart 1Chapter 5Mypyramid

Standard Kitchen EssentialsObjectives Describe a healthy diet.

Use the Dietary Guidelines for Americans and MyPyramid to plan meals.Interpret information on a nutrition label.Define obesity and explain how it can be perverted.

Supplies DVD, worksheet, computers

Content:

Have students look over their homework. Point our things like variety of food groups, total sodium, total fiber, total fat, etc... Have students turn this in.

Using the computers in class have students plan out a menu using the menu planner on mypyramid. It should meet all nutritional requirements. Print and turn in.

Homework: Students will create a restaurant menu based on solid nutrition principles. Grilling, steaming, and poaching should all be used as well as variety of lean meats, whole grains, fruits and vegetables.

Foundations ProStart 1Chapter 5Mypyramid

Standard Students will prepare a health baked item using dietary guidelinesObjectives Describe a healthy diet.


Supplies Lab ingredients, pans

Content:

Create cranberry and banana bread using the low sugar, low fat and low salt versions. Evaluate as a class for flavor and mouth feel.

Talk about health issues that require less fat, sugar or sodium. Show if DVD if desired while it bakes on health issues.

Foundations ProStart 1Chapter 5

Mypyramid LabStandard Students will learn how to prepare a dish using a fiber in a dietObjectives Describe a healthy diet.


Supplies Lab supplies, worksheet

Content:

Students will prepare lentil burgers explain the importance of beans, fiber, etc.. in the diet.

Students will create a label for this food item will all required nutritional information. They can do this by hand or on a computer calculator.

http://recipes.sparkpeople.com/recipe-calculator.asp

http://recipes.sparkpeople.com/recipe-calculator.asp

Name: ________________________________________________________ Period: ________________

The Six Major Nutrients

Nutrient Function SourceEnergy

or Calories

Carbohydrates

Protein

Fat

Vitamins

Minerals

Water

Non nutrient:Fiber

Name: ________________________________________________________ Period: ________________

ChooseMyPlate.gov AssignmentDirections: In 201 1 the USDA came out with choosemyplate.gov, a way to help Americans live a more healthy life. In this assignment, you will explore the site and see how it can help you live a healthy life. 1. Log onto the internet and type in the address choosemyplate.gov on the right

click on choose a personalized plan.2. Fill in your age, sex, and exercise. Hit the submit button.

There are 12 different personalized plans — depending on the information you filled in.

3. This page has information that is appropriate for your body.DO NOT PRINT THIS!! Answer the following questions:

How many calories should you eat?

How many ounces of grains?

How many cups of vegetables?

How many cups of fruit?

How many cups of milk? How many ounces of meat?How much oil? How many empty calories?

4. Click of Food Groups on the left.

5. On the right side of the page under Related Topics go to Oils.

What are oils?

What are 3 oils high in saturated fat?

What are solid fats?

What are 3 solid fats?

6. Click on the “Empty Calories” button on the right side under Related Topics. READ THE INFORMATION.Explain empty calories:

List 4 foods that provide empty calories.1. 2.3. 4.List 2 foods that are all empty calories1. 2.

List 2 foods with some empty calories and a better choice.1.2.

7. Click on Physical Activity under Related Topics

What are 3 examples of moderate activity?1. 2. 3.What are 3 examples of vigorous activity?1. 2. 3.

8. Go back up to the right top corner box and go to ‘How much is needed?’ The second paragraph explains how much exercise children and teenagers should get. How much should they get each day? _____________

9. Go back up to the right top corner again hit ‘How many calories are used”. Hit the Click to see chart. How many calories would the man use in 1 hour of hiking? ____________

10. Close the chart. Go back up to the right corner box and hit Tips for increasing physical activity.

List 2 ways to increase your physical activity at home.1. 2.List 2 ways to increase your physical activity at school. (Think about it)1. 2.

11. Now track your diet. On the left click on interactive tools. Click on Food Tracker. Click on new user registration.

12. Fill in the information and submit it. This will allow you to go back to this later. 13. Fill in the second information page with height and weight. Click on Save today's changes. 14. Click on Proceed to Food Intake. 15. Put in your first food. Click on the search button. Click on the closest food item from the list.

Spelling matters, if you're not sure about spelling, try spelling part of the word. Type in your next food item. Keep going until you have the entire day completed. It will appear as a list on the right of the screen.

16. Click on select quantity. Complete Select a serving size for each food item. DO NOT put I don't know for any food item, if you don't know, ask. This is setting a measurement amount. Make sure every box is filled in. Fill in the Number of servings.

17. At the bottom of the page, click on print Food Record. Click on Save and Analyze.18. Click on Calculate DG Comparison, choose to maintain weight or go for a healthier weight.

Print this page.19. At the bottom, click on Nutrient Intakes. Print this page. 20. At the bottom, click on mypyramid recommendation. Print this page.

Name: ________________________________________________________ Period: ________________

ChooseMyPlate.gov Menu PlannerPlan a menu for yourself. Remember this is to see if you can do it; it's not a menu you have to eat from.

1. Go to choosemyplate.gov2. Click on Plan a Healthy Menu3. Fill in the information as requested. Put your name so you can get your copies

when they print.4. Begin planning your menu. You must meet the requirements exactly. Enter a food

item for one of your daily meals. Enter the amount of food, the meal it will be added to and any add-ons you like.

5. Complete each meal, again you may not exceed or go under the given amounts for each food group. You must land in the green area for all the areas.

6. If you go over or are short in a food group, try editing a food item from that group and changing the amount. To edit, scroll down and find the item, click edit and make the changes.

7. When all the calories and servings are correct click on reports.8. Click on Daily Menu and then print report 9. Make sure your name printed on it and turn it in.

ProStart 2Chapter 2

Intro to Nutrition

Standard Students will understand and apply basic nutrition.Objectives Explain why nutrition is important to the foodservice industry.

List the six basic types of nutrients found in food.Describe how phytochemicals and fiber function in the body.Name the types of carbohydrates and fats and describe their function in the body.Identify food sources of carbohydrates and fats.Describe cholesterol and identify its food sources.Describe the makeup of proteins and their function in the body.Identify food sources of proteins.Describe the three major vegetarian diets.List the functions of vitamins, minerals, and water in the body. Identify food sources of vitamins, minerals, and water.Explain what food additives are and how they function in food.Explain the role of digestion in nutrition and health.List and describe techniques for food preparation that preserve nutrients.Suggest ways to make menus and recipes more healthful.Suggest healthful substitutes for high-fat items.List and define recent developments in food production that may affect nutrition.

Supplies

Content:Watch Bill Nye introduce the nutrients or use other DVD.

Power Point on Chapter 2Students can work on syllabus during and after the power point

ProStart 2Chapter 2

Carbohydrate, Protein and Fat


List the six basic types of nutrients found in food.Describe how phytochemicals and fiber function in the body.Name the types of carbohydrates and fats and describe their function in the body.Identify food sources of carbohydrates and fats.Describe cholesterol and identify its food sources.Describe the makeup of proteins and their function in the body.Identify food sources of proteins.Describe the three major vegetarian diets.

Supplies Computers, information cards, rubrics, poster boards, etc…

Content:Divide the class into groups. Have them prepare a presentation on one of the nutrients Carbohydrates, Protein or Fat. You can also have groups to fiber, phytochemicals, cholesterol, additives and vegetarian diets. This can be a power point, illustrated talk, etc... about 3 minutes long. Students will include types, function, sources, etc... Provide the materials and a grading rubric to each group.

ProStart 2Chapter 2

Nutrient Lab


List the six basic types of nutrients found in food.Describe how phytochemicals and fiber function in the body.Name the types of carbohydrates and fats and describe their function in the body.Identify food sources of carbohydrates and fats.Describe cholesterol and identify its food sources.Describe the makeup of proteins and their function in the body.Identify food sources of proteins.Describe the three major vegetarian diets.

Supplies Lab supplies

Content:Prepare healthy foods (whole grains, fish, vegetables, blueberries, etc...)

ProStart 2Chapter 2

Vitamins and Minerals


List the six basic types of nutrients found in food.List the functions of vitamins, minerals, and water in the body.Identify food sources of vitamins, minerals, and water.

Supplies

Content: Watch Vitamin and Mineral DVDs with worksheets. Fill in the blanks of answers still missing.

ProStart 2Chapter 2

Health Related Foods Lab


List the six basic types of nutrients found in food.Suggest ways to make menus and recipes more healthful.

Supplies Lab Supplies

Content:Anemia: Black Bean Salsa with ChipsColon and Rectal Cancer: Extra Fiber Apple CrispHeart Disease: Low Cholesterol Oatmeal Drop CookiesDiabetes: Light Banana ParfaitOsteoporosis: Tofu SmoothiesWeight Management: Sensibly Delicious Brownies

Make and share the foods listed above.

ProStart 2Chapter 2

Dietary Guidelines and MyPlate


List the six basic types of nutrients found in food.Describe how phytochemicals and fiber function in the body.Suggest ways to make menus and recipes more healthful.List and define recent developments in food production that may affect nutrition.

Supplies Computers, instruction sheets

Content:Watch DVD on My Plate

Do Choose Myplate worksheet using learning zone information cards.

Evaluate the nutrients from menus of local restaurants.

ProStart 2Chapter 2

Menu and Substitutions

Standard Students will understand and apply basic nutrition.Objectives Suggest ways to make menus and recipes more healthful.

Suggest healthful substitutes for hi h-fat items.Supplies

Content:Do the Substitution Lab

While baking work on the Lasagna done right worksheet as a group.

ProStart 2Term Assessment

Standard Students will explore the facets of Breakfast Foods and Sandwiches.Students will understand and apply basic nutrition.

Objectives See previous lesson plansSupplies Flip book, Art supplies, Dietary Guidelines

Content:The Basics of Nutrition Flip Chart

Dietary Guidelines Project

Name: ________________________________________________________ Period: ________________

ProStart Year 2 – Chapter 81. Why is it important for restaurant and food service employees to learn about nutrition? (80)

2. What are nutrients and what happens after they are consumed? (80)

3. Who is responsible ultimately for what they eat? (81)

4. What is the function of fiber in the diet? (84)

Where is fiber found? (84)

5. What are phytochemicals? (84)

How are they seen in food? (84)

6. Carbohydrates 84-85Function Sources

7. What is the difference between simple carbohydrates and complex carbohydrates? (86-88)Simple Complex

Sources Sources

8. Define the following words: (85-88)Kilocalorie

Glucose

Hormones

Insulin

Soluble Fiber

Insoluble Fiber

9. Define lipid. (89)

10. What is the difference between fats and oils. (89)

Fats Oils

11. What are the functions of fat? (89)1.2. 3. 4. 5.

12. Define the following. (90)

Essential fatty acid

Oxidization

Cholesterol

Trans fatty acids

Hydrogenation

13. Sources of fats. (91)

Type of Fat Food SourcesSaturated fatMonosaturated fatPolyunsaturated fatCholesterol

14. Define the following (92-92)

ProteinsAmino acidsComplete proteins Incomplete proteinsComplementary proteins

15. What are vitamins? (94)

16. List the water soluble and fat soluble vitamins and how they differ. (94)

Water-soluble Fat-soluble

17. What are minerals? (95)

18. Functions of some minerals. (95)

Mineral FunctionCalcium & PhosphorusPotassium & sodium

19. Do vitamins and minerals provide energy? If not what substances do? (95)

20. Calories (or energy) per gram. (95)Carbohydrates = _______________Protein =_______________Fat =____________

21. List the 4 roles of water. (96)

1.

2.

3.

4.

22. What are food additives? (98)

23. What are the four functions of food additives? (99)

24. What is RDA? (100)

25. Describe the 4 types of vegetarian diets. (100)

Vegetarian Lacto-vegetarianLacto-ovo-vegetarianVegan

26. Describe each disease and what causes it. (101-103)

ObesityOsteoporosisAnemiaDental CavitiesCardiovascular DiseaseDiabetesCancer

27. Describe the flow of food and how to reserve the nutrients as much as possible. (109-1 16)

Purchasing and Receiving

Storing Dry, Refrigerated, Frozen

Prepping

Cooking Food Grains, Meats, Fruits

Holding

28. Define portion control. (117)

29. What are 3 modifications you can make in baking to reduce fat or sugar? (118)1.

2.

3.

30. Read the modifications for each of the following foods and give a brief summary. (118-122)

Soups & sauces

Meat

Seafood

Vegetables

Desserts

Garnishes

31. Define the following: (126-127)

Pesticides

Hormones

GMO

Conventional

Organic

Certified organic

32. What are the benefits of a GMO? (128) 1. 2.3.4.5.

Test Review Questions (137-138)

1. ______________

2. ______________

3. ______________

4. _______________

5. _______________

6. ______________

7. ______________

8. ______________

9. _______________

10. _______________

The Basics of Nutrition&

RestaurantsNames:_______________________________________________________________________Period: _______________ Kitchen # ________

Why is nutrition important to the restaurant and foodservice industry?1.

2.

NUTRITION & RESTAURANTS

CARBOHYDRATES

The purpose of Carbohydrates is:

List eight foods that a restaurant serve that would be a type of carbohydrate1. 5.2. 6.3. 7.4. 8.

The two types of carbohydrates are:1. 2.

What is found only in plant foods that cannot be digested?

Why are complex carbohydrates better for you?

PROTEINTwo functions of Proteins are:1.2.Essential amino acids are only found in ____________________

List the three types of protein and example of each1.2.3.About _______________ of your body's total weight is protein.Some of the body parts that are protein based are:1. 3.2. 4.List different types of protein that could be served in a restaurant1. 3.2. 4.

FAT

Another word for fat is ___________________What are the five functions of fats?1.2.3.4.5.List the 3 types of fat and example of each.1.2. 3.How do you prevent oxidation?

Taking a liquid fat and making it solid is called:

What would be some concerns about fat at restaurants?1.2.

VITAMINS MINERALS WATER

Vitamins and Minerals help in:.1.2.3.4.

Vitamins help _____________, _______________, ______________, and ________________, work properly.The two types of vitamins and examples of each)1.2.List the two types of minerals and an example of each.1.2.List the important roles of water1.2.3.4.Water makes up__________________% to ___________ % of the human body.15 offering water at restaurant is more than just a courtesy?

A HEALTHY DIETList examples of food additives see page MO-1411. 5.2. 6.3. 7.4. 8.what are the four functions of additives? Page 991.2.3.4.According to the Dietary Guidelines and My plate a healthy diet includes:1.2.3.List the types of Vegetarians:1.2.3.4.List food related diseases and how someone could prevent them by changing their diet.1.2.3.4.5.6.7.

Making menus more healthyWhat techniques for food preparation preserve nutrients? (112-114)Cooking Grains & LegumesCooking Meat, Fish & PoultryCooking Fruits & Vegetable

Modifications in baking (118)Fat

Cholesterol

Sugar

Other Modifications (120-122)Meat

Seafood

Vegetable

Dessert

Garnishes

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