Food And Nutrition I
	Course Preface Printable Version (pdf)

 

Course Description

 

Core Standards of the Course

Standard 1
Students will apply the skills of kitchen equipment and management.

Objective 1
Identify types, use and care of selected kitchen equipment.

1. Identify various types of kitchen equipment.
   
2. Select appropriate equipment for specific product preparation.
   
3. Demonstrate the proper use and care of equipment.
   
4. Employ standard safety procedures when using equipment.
   

Objective 2
Explain the basic principles of cooking in a microwave.

1. Identify that microwaves are attracted to fat, sugar, and water molecules.
   
2. Identify how microwaves cook food.
   
3. Identify appropriate cooking containers.
   
4. Discuss basic principles of microwave cooking - cooking time, standing time and ways to increase even cooking, appropriate foods and limitations.
   
5. Discuss prevention of burns and exploding or splattering of food.
   

Objective 3
Identify appropriate abbreviations, food-measurement terminology, techniques, equivalents, and calculate recipe-size adjustments and demonstrate proper measuring techniques.

1. Identify abbreviations.
   
2. Compute equivalents.
   
3. Identify measuring techniques and utensils.
   
4. Double and cut recipe size in half.
   

Objective 4
Explain basic food-preparation terminology.

1. Identify terms to include: chop, cream, cut in, dice, dredge, flour, fold in, grate, knead, mince, peel, sauté, simmer, steam and whip.
   

Standard 2
Students will consistently demonstrate kitchen safety procedures and sanitation techniques.

Objective 1
Apply established safety rules and guidelines to maintain a safe working environment.

1. Identify safety practices for using electric appliances.
   
2. Explain how to extinguish a grease fire.
   
3. Demonstrate proper storage of cleaning supplies.
   
4. Explain prevention of: burns, cuts, fires, falls; electrical safety; and lifting techniques.
   

Objective 2
Identify proper first-aid procedures for cuts, burns, and electrical shock.

1. Identify ways to present poisoning and chemical contamination.
   
2. Identify basic first-aid for cuts and burns.
   
3. Identify proper first-aid procedures for electrical shock.
   

Objective 3
Identify and apply sanitation rules and guidelines.

1. Identify proper hand washing and dishwashing techniques.
   
2. Discuss disinfecting of work surfaces.
   
3. Discuss appropriate use of gloves.
   
4. Identify appropriate clothing and hair coverings.
   

Objective 4
Identify methods that prevent food-borne illnesses and contamination.

1. Define the characteristics of food-borne illness.
   
2. Identify types of food-borne illness and their symptoms: Botulism, E-coli, Hepatitis, Salmonella, and Staphylococci.
   
3. Explain prevention techniques including cross contamination.
   
4. Identify proper temperatures of:
   • Danger Zone: 41-135 degrees
   • Heating, reheating and serving foods: 165 degrees
   • Cold storage of foods: 40 degrees or below
   • Internal Food temperatures:
     • Ground meats (pork, beef, veal, lamb): 160 degrees
     • Seafood, beef, veal, lamb: at least 145 degrees
     • All poultry (whole or ground): 165 degrees
     • Pork: 160 degrees
   
   
5. Explain how to correctly thaw foods.
   

Standard 3
Students will explore the current Dietary Guidelines and ChooseMyPlate.gov.

Objective 1
Identify the six Dietary Guidelines and the key recommendations for each. The guidelines are listed below:

1. Eat nutrient dense foods.
   
2. Balance calories to manage weight.
   
3. Reduce sodium, fats and added sugars, refined grains and alcohol.
   
4. Increase vegetables, fruits, whole grains, milk, seafood and use oils in place of solid fats.
   
5. Build healthy eating patterns that meet nutritional needs over time at an appropriate calorie level.
   
6. Include physical exercise as part of healthy eating patterns.
   (Dietary Guidelines are revised every 5 years; Pending revision in 2015.)
   

Objective 2
Demonstrate knowledge of MyPlate (See ChooseMyPlate.gov.)

1. Identify the characteristics of MyPlate:
   • Grains Group
   • Protein Group
   • Vegetable Group
   • Fruit Group
   • Dairy Group
   
   

Objective 3
Demonstrate knowledge of healthy eating patterns. (See ChooseMyPlate.gov.)

1. Explain how all food groups are important to good health.
   
2. Identify the characteristics of healthy eating patterns:
   (These are the “Ten Tips to a Great Plate” from ChooseMyPlate.gov)
   
   • Balance calories:
     
     • Enjoy your food, but eat less.
     • Avoid oversized portions.
   • Foods to increase:
     • Make half your plate fruits and vegetables.
     • Switch to fat-free or low-fat (1%) milk.
     • Make at least half your grains whole grains.
   • Foods to reduce:
     • Compare sodium in foods like soup, bread, and frozen meals and choose the foods with lower numbers.
     • Drink water instead of sugary drinks.
3. Explain empty calories.
   
4. Explain how people have different caloric needs depending on age, gender and activity level.
   

Standard 4
Students will identify the sources and function of carbohydrates and fiber and apply appropriate food preparation techniques.

Objective 1
Identify carbohydrates, their sources, and functions, and the importance of whole grains in the body.

1. Define simple and complex carbohydrates.
   
2. Identify functions, food sources and caloric content of simple and complex carbohydrates.
   
3. Describe how carbohydrates are broken down during the digestion process.
   

Objective 2
Identify fiber, its sources and functions.

1. Identify the functions and food sources of fiber.
   
2. Identify cellulose/non-digestible fiber.
   
3. Discuss the importance of liquids in the role of bowel function.
   
4. Discuss why the National Cancer Institute recommends 20-35 grams of daily fiber.
   
5. Identify foods high in natural fiber, and how to increase the bulk in low-fiber foods.
   

Objective 3
Apply food selection and preparation guidelines related to quick breads, rice, grains, and pasta.

1. Identify examples of quick breads: muffins, pancakes, waffles, biscuits, cornbread and nut/fruit bread.
   
2. Identify basic mixing techniques for quick breads.
   
3. Identify the role of each ingredient contained in quick breads: flour, liquid, leavening agents, fat, salt and sugar.
   
4. Identify types of rice (brown, instant, long grain and short grain), and cooking methods for rice.
   
5. Identify cooking methods for pasta.
   

Standard 5
Students will identify the sources and functions of proteins and fats and apply appropriate food preparation techniques.

Objective 1
Identify proteins (complete and incomplete), their sources, and functions in the body.

1. Identify the function of protein in the body and its caloric content.
   
2. Define amino acids, complete and incomplete proteins.
   
3. Identify examples of complete proteins and incomplete proteins.
   

Objective 2
Apply food selection and preparation guidelines related to egg products.

1. Identify functions of eggs: binder, thickener, coating, leavening agent, and emulsifier.
   
2. Identify egg cooking temperatures, techniques/methods: hard cooked, soft cooked, scrambled, fried, and poached.
   
3. Identify appropriate storage of eggs.
   

Objective 3
Apply food selections and preparation guidelines related to milk and milk products.

1. Identify serving sizes and amounts for milk and dairy products.
   
2. Define pasteurization, homogenization, and fortified milk.
   
3. Identify methods of lowering fat in recipes by using a lower fat content milk or milk products.
   

Objective 4
Identify fats, their sources, functions and related health concerns.

1. Identify the functions of fats:
   • carrier for vitamins A, D, E, and K.
   • Reserve supply of energy.
   • Adds flavor in food
   • Satisfies hunger.
   • Protects internal organs from shock and injury.
   • Insulates the body from shock and temperature changes
   • Promotes healthy skin
   • Satisfies hunger and helps you feel full longer.
   
   
2. Explain the role of cholesterol, including HDL and LDL factors.
   
3. Identify the differences between saturated, monounsaturated, polyunsaturated fats and trans-fatty acids. Discuss the effect of each type of fat on HDL and LDL levels.
   
4. Identify caloric content and methods of lowering fat content of prepared foods.
   

Standard 6
Students will identify the sources, function of vitamins, minerals and water and apply appropriate food preparation techniques

Objective 1
Identify vitamins, their food sources, functions, and deficiencies in the body.

1. Identify the body processes that are regulated by vitamins: nerves, muscles and skin all require vitamins to function properly.
   
2. Discuss the importance of folate (folacin/folic acid) in preventing neural tube birth disorders.
   
3. Identify water soluble vitamins:
   • Vitamin C
   • B-Vitamins: thiamin, riboflavin, niacin, folate
   
   
4. Identify fat soluble vitamins: A, D, E, and K
   

Objective 2
Identify minerals, their sources, functions, and deficiencies in the body.

1. Discuss macro minerals, electrolytes, and trace minerals.
   
2. Identify the problems associated with calcium and iron deficiencies.
   

Objective 3
Identify the functions of water in the body.

1. Identify the functions of water:
   • Carries water soluble vitamins.
   • Carries waste through the body.
   • Regulates body temperature.
   • Prevents dehydration.
   
   
2. Discuss why water is the most important of all the essential nutrients.
   
3. Identify symptoms of dehydration and how to prevent it based on current daily recommendations.
   

Objective 4
Apply food selection and preparation guidelines related to fruits and vegetables.

1. Identify the nutrients provided by fruits and vegetables.
   
2. Identify how to preserve nutrients in the storage process of fruits and vegetables.
   
3. Identify preparation methods to preserve the most nutrients for vegetables and/or fruits: Microwave, bake, steam, stir fry, simmer, and sauté
   
4. Identify how to select and store fresh fruits and vegetables.
   
5. Discuss how to prevent oxidation of fresh fruits.
   

 

These materials have been produced by and for the teachers of the State of Utah. Copies of these materials may be freely reproduced for teacher and classroom use. When distributing these materials, credit should be given to Utah State Office of Education. These materials may not be published, in whole or part, or in any other format, without the written permission of the Utah State Office of Education, 250 East 500 South, PO Box 144200, Salt Lake City, Utah 84114-4200.

 

For more information about this core curriculum, contact the USOE Specialist, PEARL HART or visit the CTE/Family & Consumer Sciences Education Home Page. For general questions about Utah's Core Curriculum, contact the USOE Curriculum Director, MARY SHUMWAY . UEN Contact Info: 801-581-2999 | 800-866-5852 | Contact Us