prentice hall grades 9-12 - pearson school · prentice hall food & nutrition for you©2010 ......

Prentice HallFood & Nutrition For You © 2010

C O R R E L A T E D T O

Arkansas Department of Workforce Education - Curriculum Content Frameworks - Food and Nutrition

G r a d e s 9 - 1 2

Food & Nutrition For You © 2010 Correlated to:


(Grades 9-12)

1 SE = Student Edition - TE = Teacher Edition

Arkansas Department of Workforce Education - Curriculum Content

Frameworks - Food and Nutrition Food & Nutrition For You © 2010


Grade Level: 9, 10, 11, 12

Prerequisites: TP Foundation Core

Course Code: 19.006

Unit 1: Nutrition and Weight Control - 12 Hours

CAREER AND TEACHNICAL SKILLS - What the Student Should be Able to Do

Knowledge

1.1 Match terms related to nutrition and weight control

SE/TE: end-of-chapter matching in each chapter

1.2 Discuss psychological, physiological and environmental reasons for eating

SE/TE: 25-28

Application

1.2.1 Analyze influences of environment, family culture, technology and lifestyle on food choices

SE/TE: 25-28, 31-33, 185

Knowledge

1.3 Describe effect of nutrition on health and body mass

SE/TE: 29-30, 33-34, 91-110, 115-126

Application

1.3.1 Describe nutritional concerns for individuals throughout their lifestyle

SE/TE: 43-48

Knowledge

1.4 Explain possible causes and effects of being underweight and overweight

SE/TE: 91-98

1.5 Identify food related health problems SE/TE: 91, 115-131

Application

1.5.1 Match food related health problems to descriptions

SE/TE: 114-134

Knowledge

1.6 Name unhealthy diet practices SE/TE: 127-129, 103-105, 127-129

Application

1.6.1 Classify eating disorders SE/TE: 127-129

Knowledge

1.7 List basic nutrient groups SE/TE: 5-16

1.8 Identify sources and functions of each nutrient group

SE/TE: 5-16

Application

1.8.1 Match nutrients with sources and functions SE/TE: 5-16, 22



(Grades 9-12)




Knowledge

1.9 Explain food guide pyramid including divisions, recommended serving and serving sizes

SE/TE: 37-39

Application

1.9.1 Analyze nutritional value of personal daily food intake

SE/TE: 33-42

1.9.2 Plan menus to meet nutritional needs SE/TE: 51, 58-61, 254, 366, 408

Knowledge

1.10 Name careers related to nutrition and weight control

SE/TE: 3, 108, 126, 179, 202, 478-496

Unit 2: The Food Consumer - 8 Hours


Knowledge

2.1 Match terms related to the food consumer SE/TE: 75

2.2 Identify resources to consider in planning meals

SE/TE: 58-65

2.3 List considerations in appealing and nutritious meals

SE/TE: 58-65

Application

2.3.1 Plan menus for family meals using meal pattern guidelines

SE/TE: 61

Knowledge

2.4 Discuss planning for food shopping SE/TE: 62-70

2.5 Describe sources of information to use in making informed food purchases

SE/TE: 62-70

Application

2.5.1 List information on food labels required by law

SE/TE: 35-36

2.5.2 Analyze data on nutritional fact panel SE/TE: 35-36, 49-50

Knowledge

2.6 Name government agencies that regulate food safety

SE/TE: 177, 308

Unit 3: Food/Technology - 4 Hours


Knowledge

3.1 Define terms related to food technology SE/TE: 27, 31-32

3.2 Discuss effects of technology on food and nutrition

SE/TE: 27, 31-32, 288

3.3 State current issues and trends in food technology

SE/TE: 27, 31-32, 288



(Grades 9-12)




Application

3.3.1 Explore current issues and tends in food technology

SE/TE: 27, 31-32, 185, 288

Knowledge

3.4 Explain use of the computer in food buying, menu planning, nutritional analysis, and other food related areas

TE Only: 40-42, 106-107, 111, all Tech Connect boxes

3.5 State purposes of food additives SE/TE: 17-19

3.6 Compare advantages and disadvantages of convenience foods

SE/TE: 26, 28, 55, 58, 64-67, 440, 443, 456, 469

Application

3.6.1 Compare cost, quality, and time in the preparation of convenience food and the same food prepared conventionally

SE/TE: 62-65, 440, 443, 456, 469

Knowledge

3.7 Describe environmental concerns as the result of food technology

SE/TE: 31-32, 178-179, 303, 308

Application

3.7.1 Analyze environmental issues related to food resources

SE/TE: 31-32, 178-179, 303, 308

Unit 4: Kitchen Organization - 5 Hours


Knowledge

4.1 Match terms related to kitchen organization SE/TE: 238

4.2 Describe kitchen work centers SE/TE: 217-222

Application

4.2.1 Match kitchen work correct SE/TE:217-222, 238

Knowledge

4.3 Explain the work triangle SE/TE:220

Application

4.3.1 Identify the work triangle in various kitchens

SE/TE:220, 221

Knowledge

4.4 Identify types of kitchen floor plans SE/TE: 217-220

Application

4.4.1 Evaluate kitchen floor plans SE/TE:217-222

Knowledge

4.5 Name principles of kitchen storage SE/TE: 172-176



(Grades 9-12)




Unit 5: Kitchen Appliances - 5 Hours


Knowledge

5.1 Match terms related to kitchen appliances SE/TE: 215

5.2 Describe selection, use, and care of large and small kitchen appliances

SE/TE: 185-191

Application

5.2.1 Review procedures for using large and small kitchen appliances

SE/TE: 185-191

Knowledge

5.3 Describe trends in kitchen appliances SE/TE: 185-191

5.4 State ways to conserve resources in the kitchen

SE/TE: 178-179

5.5 Discuss effect of technology in kitchen equipment

SE/TE: 185-191, 457

Unit 6: Safety and Sanitation - 8 Hours


Knowledge

6.1 Define terms related to safety and sanitation SE/TE: 161-181

6.2 Describe food preparation, preservation, serving, and storage techniques that prevent food poisoning

SE/TE: 165-166, 169-176, Safe Eats features throughout

Application

6.2.1 Investigate prevention of food spoilage in the food industry

SE/TE: 165-176

Knowledge

6.3 Differentiate between food-borne illnesses and their definitions

SE/TE: 161-165

6.4 State safety precautions to follow in the kitchen

SE/TE: 161-165

Application

6.4.1 Evaluate a kitchen for safety hazards SE/TE: 206-212

Knowledge

6.5 Explain basic first-aid procedures SE/TE: 208

Application

6.5.1 Demonstrate basic first-aid procedures SE/TE: 208

Unit 7: Serving and Eating Food - 5 Hours


Knowledge

7.1 Describe terms related to serving and eating food at home and away from home

SE/TE: 223-224



(Grades 9-12)




7.2 Describe table appointments SE/TE: 224-227

7.3 Explain principles of table setting SE/TE: 224-226

Application

7.3.1 Demonstrate table settings for a variety of menus

SE/TE: 224-226

Knowledge

7.4 Discuss types of meal service SE/TE: 58-60, 223

Application

7.4.1 Demonstrate table settings for different types of meal service

SE/TE: 224-226

7.4.2 Discuss factors to consider in planning and serving food for special occasions

SE/TE: 57, 469

Knowledge

7.5 Describe proper manners for serving, eating, and clearing meals

SE/TE: 229-232

Application

7.5.1 Demonstrate proper table manners in public and private settings

SE/TE:230-234

Knowledge

7.6 Name guidelines for ordering, tipping, and paying in a restaurant

SE/TE: 233-234

Unit 8: Food Preparation - 21 Hours


Knowledge

8.1 Define terms related to food preparation SE/TE: 148-155

8.2 Identify food preparation tools and equipment

SE/TE: 185-204, All Utility Drawer features

8.3 Explain measuring techniques and equipment

SE/TE: 140-141

Application

8.3.1 Demonstrate measuring techniques SE/TE: 140-141

Knowledge

8.4 List abbreviations and equivalent measures commonly used in recipes

SE/TE: 140-141

Application

8.4.1 Match abbreviations and equivalent measures commonly used in recipes

SE/TE: 140-141

8.4.2 Specify substitutions commonly used in recipes

SE/TE: 144-147

Knowledge

8.5 List steps in using a recipe SE/TE: 137, 139



(Grades 9-12)




Application

8.5.1 Demonstrate math skills necessary to change the yield of a recipe

SE/TE: 142-143

Knowledge

8.6 Determine preparation techniques for the following foods: appetizers, casseroles, fruits, vegetables, salads, dairy products, meat, poultry fish, eggs, grain products, quick bread, yeast bread, desserts, soups, sauces, garnishes, sandwiches, and beverages

SE/TE: Part 3 of book: pages 240-477

Application

8.6.1 Prepare selected foods using a variety of methods

SE/TE: pages 240-477

Knowledge

8.7 Describe preparation of the following foods: appetizers; beverages; casseroles; dairy products; desserts; fruits; garnishes; grain products; meat, poultry, fish and eggs; quick breads; sauces; salads; sandwiches; soups; vegetables, and yeast breads

SE/TE: pages 240-477

Application

8.7.1 Prepare selected foods SE/TE: pages 240-477

http://dwe.arkansas.gov/CurriculumFrameworks/CGFamilyandConsumerSciencesEducation.htm

prentice hall grades 9-12 - pearson school · prentice hall food & nutrition for you©2010 ......

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