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CTE/Family & Consumer Sciences Education Curriculum
Food And Nutrition I
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Lesson Plans  
 
Strand 4
Students will identify the sources and functions of proteins and lipids (fats and oils) and apply appropriate food preparation techniques.
Standard 4
Identify lipids (fats and oils), their sources, functions and related health concerns. STEM (Math/Science/Biology)
 
  • Fat - A Concentrated Energy Source
    The role of fat as a nutrient that provides a source of concentrated energy and is also necessary for the body to utilize other nutrients, namely some important vitamins.
  • Fat, Sugar, and Salt
    Awareness of fat, sugar and salt in manufactured and commercially prepared foods.
  • Fats
    Information regarding fats, their sources, function in the body, and related health concerns. Prepare a recipe of Chicken Fingers in showing how to reduce the amount of fat during preparation.

UEN logo http://www.uen.org - in partnership with Utah State Board of Education (USBE) and Utah System of Higher Education (USHE).  Send questions or comments to USBE Specialist - PEARL HART and see the CTE/Family & Consumer Sciences Education website. For general questions about Utah's Core Standards contact the Director - THALEA LONGHURST .  
Email:  thalea.longhurst@schools.utah.gov
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