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CTE/Family & Consumer Sciences Education Curriculum
Food And Nutrition I
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Lesson Plans  
 
Standard 5
Students will identify the sources and functions of proteins and fats and apply appropriate food preparation techniques.
Objective 4
Identify fats, their sources, functions and related health concerns.
 
USOE-Approved Lesson Plans   USOE-Approved Lesson Plans
  • 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.

 

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 These materials may not be published, in whole or part, or in any other format, without the written permission of the Utah State Office of Education, 250 East 500 South, PO Box 144200, Salt Lake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