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Food and Nutrition I  Food and Nutrition II  

Family & Consumer Sciences Education LogoFood and Nutrition I
This course is designed to focus on the science of food and nutrition. Experiences will include food safety and sanitation, culinary technology, food preparation and dietary analysis to develop a healthy lifestyle with pathways to career readiness. Laboratory-based experiences strengthen comprehension of concepts and standards outlined in Sciences, Technology, Engineering and Math (STEM) education. Student leadership and competitive events (FCCLA) may be integrated into this course. (Standards 1-6 will be covered on Skill Certification Test #340.)

GENERAL INFORMATION

COURSE STATE STANDARDS
Food and Nutrition I Standards
Food and Nutrition I Standards
SCOPE AND SEQUENCE/COURSE DISCLOSURE
Foods I Scope and Sequence 1
Foods I Scope and Sequence 2
Student Allergy Disclosure Form
PERFORMANCE DOCUMENTATION
Food and Nutrition I
Food and Nutrition I Summary Score Sheet
WEB / COURSE RESOURCES
Foods Class Motivators/Bell Work
General Course Resources and Links - STEM
Getting to Know My Foods Class Activity
Memory Device for Six Essential Nutrients
Recipe Work Plan
COURSE TESTS, QUIZZES AND REVIEWS
SERVSAFE FOOD HANDLER'S PERMIT INFORMATION
Food Handler Training Documentation Excel Template: 2017-2018
Food Handler Permit Training Information: 2017-2018​
Parent Letter Example for Food Handlers Permit
URA ServSafe Training Booklet Order Form
Utah Health Department-Required Info for Food Handler's Permit

Performance Objective 1
Complete FCCLA Step One. http://www.uen.org/cte/facs_cabinet/facs_cabinet10.shtml

STRAND 1
Students will consistently demonstrate kitchen safety procedures and sanitation techniques.

STRAND 1 LESSON IDEAS & RESOURCES
Standard 1: Apply established safety rules and guidelines to maintain a safe working environment.
Food Safety Information - STEM
Grease Fire Prevention Video Link
Kitchen Safety with ServSafe

Standard 2: Identify proper first-aid procedures for cuts, burns, and electrical shock. STEM (Biology/Science)

Standard 3: Identify health and hygiene requirements for food handling. STEM (Science)
Hand Washing Poster - STEM
Jamie Oliver Kitchen Health and Safety Video Link and Worksheet

Standard 4: Identify and apply sanitation rules and guidelines. STEM (Science)
Sanitation and Hygiene with ServSafe
Sanitation Experiment Lab - STEM

Standard 5: Identify methods that prevent food-borne illnesses and contamination. STEM (Biology/Science)
Food-Borne Illness and Food Safety with ServSafe
Food-Borne Illness in the News Activity - STEM
Food-Borne Illness Information Chart - STEM
Internal Temperature Information Sheet
Kitchen Safety and Food Borne Illness
Kitchen Safety and Food Borne Illness
Kitchen Safety and Food Borne Illness Notes
Meat Temperature Poster

Performance Objective 2: Consistently demonstrate preventative practices related to kitchen safety and sanitation procedures.

Performance Objective 3: Students will complete food and kitchen safety training comparable to that required for the ServSafe Food Handlers Certificate with the option to acquire a Food Handers Permit from your county Health Department through the Utah Restaurant Association.
ServeSafe Sanitation Training Presentation

STRAND 1 RECIPES
Chicken Stir Fry
Salsa Competition
Posted: 10/2/17
STRAND 1 TESTS, QUIZZES AND REVIEWS
Foods I-Unit 1 Test with Key
STRAND 1 WEB RESOURCES
20/20 Prime Time Cross Contamination Video Report (Logan, Utah)
Bac-Catcher Foldable Review Game
Dr. X Food Safety Video Link
Quick Reference Guide-Safety and Sanitation - STEM
Resources and Links - STEM
Standard 1 Student Notes
Standard 1 Vocabulary Card
STEM Lesson Resources - STEM
Super Sleuth Review: Safety, Sanitation and Management

STRAND 2
Students will apply the skills of kitchen equipment and management.

STRAND 2 LESSON IDEAS & RESOURCES
Standard 1: Identify types, use and care of selected kitchen equipment. STEM (Technology)
Equipment and Terms
Kitchen Inventory Worksheet
Kitchen Lab Equipment
Knife Safety
Knife Skills Lab
Microwave Cooking 1
Microwave Cooking 2
Microwave Cooking 2 Note Guide
Microwave Cooking Experiment
Posted: 5/17/17
Microwave Magic Handout
Microwave Magic Presentation
Microwaves Information - STEM

Standard 2: Identify abbreviations, food measurement terminology and demonstrate proper measuring techniques. STEM (Math)
Cooking Terms
Cooking Terms with Pictures
Equivalents and Abbreviations Bingo
Measurement Songs
Reading a Recipe and Equivalent Cartoons

Standard 3: Integrate mathematic concepts through equivalents, recipe adjustments and conversions. STEM (Math)
Conversions Lab - STEM
Equivalents and Abbreviations Flip Chart
Reading a Recipe and Equivalents

Standard 4: Explain basic food-preparation terminology.
Cooking Terms 1
Cooking Terms 2
Cooking Terms With Pictures
Cooking Terms Worksheet
Equivalent Cartoons
Equivalents
Food Equivalents Chart
Kitchen Equivalents Spoons Game
Kitchen Math Practice

Performance Objective 4: Consistently demonstrate proper measuring and preparation techniques while preparing a recipe.

STRAND 2 RECIPES
Biscuit Measuring Demo
Chill Measuring Lab
Crunchy Munchy Chocolate Peanut Goop with Evaluation
Kool-Aid Measuring Lab
Measuring and Equivalents Lab: Snickerdoodles
Measuring Demo-Peanut Butter Bars
Measuring Lab
Microwave Recipe: Apple Crisp
Microwave Recipe: Bubble Bread
Microwave Recipe: Caramel Corn
Microwave Recipe: Cauliflower with Tangy Mustard Sauce
Microwave Recipe: Chocolate Pudding
Microwave Recipe: Coffee Cake
Microwave Recipe: Fettuccine Alfredo
Microwave Recipe: Lasagna Roll Ups
Microwave Recipe: Potatoes with Broccoli and Cheese
Microwave Recipe: Recipes in a Mug
Microwave Recipes
Mystery Recipe: Brownies
Mystery Recipe: Fudge Bars
Mystery Recipe: Lemon Bars
Mystery Recipe: Playdough
Mystery Recipe: Tortillas
No Bake Cookies without Peanut Butter
Posted: 5/30/17
STRAND 2 TESTS, QUIZZES AND REVIEWS
Adjusting Recipes Quiz
Kitchen Equipment and Management Test (With Key)
Measuring Quiz
Measuring Quiz 2
Standard 2 Quiz
Standard 2 Test
STRAND 2 WEB RESOURCES
Kitchen Equipment Crossword
Kitchen Tools and Terms Word Search
Knife Skills Video Links
Link to Measurement Song
Microwave Crossword
Microwave Crossword Key
Quick Reference Guide-Skills and Management - STEM
Resources and Links - STEM
STEM Lesson Resources - STEM

STRAND 3
Students will identify the sources and functions of carbohydrates and fiber and apply appropriate food preparation techniques.

STRAND 3 LESSON IDEAS & RESOURCES
Standard 1: Identify carbohydrates, their sources and functions and the importance of whole grains in the body. STEM (Math)
Carbohydrates
Carbohydrates
Carbohydrates 3
Carbohydrate Notes
Simple and Complex Carbohydrate Experiment - STEM
Simple and Complex Carbohydrate Lesson

Standard 2: Identify fiber, its sources and functions. STEM (Biology)
Fiber
Fiber Content of Foods
Fiber Food Chart
Fiber Handout
Fiber Presentation
Fiber Song Lyrics
Posted: 2/28/17

Standard 3: Apply food selection and preparation guidelines related to quick breads, rice, grains, and pasta. STEM (Math/Science)
Leavening Agents Demonstration - STEM
Pasta
Pasta 101
Quick Breads
Quick Breads
Quick Breads
Quick Breads-Pancake Experiments
Rice and Pasta

Performance Objective 5: Actively participate in the preparation of a complex carbohydrate food from scratch. Compare the nutritional content and cost of a comparable convenience food vs. the complex carbohydrate food from scratch.
Complex Carbs Performance Recipes - STEM
Nutrition and Cost Analysis of Biscuits
Nutrition and Cost Analysis of Cheddar Biscuits - STEM
Nutrition and Cost Analysis of Lemon Poppy Seed Muffins - STEM
Nutrient and Cost Analysis of Macaroni and Cheese - STEM
Nutrition and Cost Analysis of Pepperoni Calzones - STEM
Quickbread Comparison Worksheets - STEM

STRAND 3 RECIPES
Baking Powder Biscuits
Bread Alligators
Chocolate Fiber Cupcakes
Fettuccine Alfredo and Italian Cheese Bread
Fiber Lab Ideas
Fresh Pasta Recipe
Fried Rice
German Soft Pretzels
Homemade Noodles
Oatmeal Pumpkin Spice Bread
One Hour Rolls
Pancake Lab - Building Ecosystems - STEM
Pancake Lab - Functions of Ingredients - STEM
Popcorn Recipes
Pumpkin Chocolate Chip Muffin Recipes
Pumpkin Bread
Pumpkin Spiced Donuts or Muffins
Rice and Pasta Recipes
Shaping Dinner Rolls
Spaghetti Sauce Recipes
Strawberry and Rosemary Scones
Wacky Cake Recipe-Gluten Free
Waffles with Fruit Compote
Whole Wheat Cake
Whole Wheat Muffins
Whole Wheat Pancakes
Yeast Bread Recipe
STRAND 3 TESTS, QUIZZES AND REVIEWS
Carbohydrate Unit Review
STRAND 3 WEB RESOURCES
Gluten Video Link
Information on Grains
Quick Reference Guide-Carbohydrates - STEM
Resources and Links - STEM
Rethink Your Drink and Sugar Cube Activity
Rethink Your Drink Project Examples
STEM Lesson Resources - STEM
Sugar Cubes Visual Aid

STRAND 4
Students will identify the sources and functions of proteins and lipids (fats and oils) and apply appropriate food preparation techniques.

STRAND 4 LESSON IDEAS & RESOURCES
Standard 1: Identify proteins (complete, incomplete and complementary), their sources and functions in the body. STEM (Math/Science)
Protein
Protein Unit
Protein Unit Notes

Standard 2: Apply food selection and preparation guidelines related to egg products. STEM (Science)
Egg Emulsion Experiment - STEM
Egg Notes
Egg Replacements
Egg White Experiment - STEM
Eggs 1
Eggs 2

Standard 3: Apply food selections and preparation guidelines related to milk and milk products. STEM (Science/Biology)
Better Butter Lab - STEM
Milk and Cheese
Milk and Dairy 1
Milk and Dairy 1 Lecture Notes
Milk Comparison Labels - STEM
Raw and Pasteurized Milk Comparison Graphs - STEM

Standard 4: Identify lipids (fats and oils), their sources, functions and related health concerns. STEM (Math/Science/Biology)
Fats and Oils Lecture Notes
Fats and Oils
Lipids
Lipids 1
Lipids 2
Lipids 2 Notes
The Skinny on Fat
Types of Fatty Acids

Performance Objective 6: Actively participate in the preparation of a complete and/or complimentary protein food from scratch. Compare the nutritional content and cost of a comparable convenience food vs. the complete and/or complimentary food from scratch.
Nutrition and Cost Analysis of Chicken Pillows/Chicken Crescent Rolls - STEM
Nutrition and Cost Analysis of Southwest Beans and Rice - STEM
Protein Food Comparison Worksheets - STEM
Protein Performance Recipes - STEM

Performance Objective 7: Actively participate in the preparation of a low-fat food. Compare the nutritional content and cost of a comparable high-fat food vs. the low-fat food.
High Fat-Low Fat Comparison Worksheets - STEM
High Fat-Low Fat Performance Recipes - STEM
Nutrition and Cost Analysis of Chicken Pillows/Chicken Crescent Rolls - STEM
Nutrition and Cost analysis of Chocolate Cupcakes - STEM
Nutrition and Cost Analysis of Lemon Poppy Seed Muffins - STEM

STRAND 4 RECIPES
Bean Recipes
Chicken and Broccoli Alfredo
Chocolate Cupcakes with Avocado
Chocolate Ice Cream
Egg Custard Pie
Extra Easy Hummus
Fun With Fondue
High Protein Kale Couscous
Hollandaise Sauce
Ice Cream
Low Fat Brownies
Low Fat Chicken Fingers
Low Fat Chocolate Chip Cookies
Low Fat Chocolate Cupcakes
Low-Fat Chocolate Waffle Cookies
Low Fat French Fries
Parmesan Baked Chicken
Pineapple Chicken
Protein Recipes
Taco Cups Recipes
STRAND 4 TESTS, QUIZZES AND REVIEWS
Protein Pre-Assessment
STRAND 4 WEB RESOURCES
The Magical Bean Presentation
Quick Reference Guide-Proteins and Lipids - STEM
Resources and Links - STEM
STEM Lesson Resources - STEM
Vegetarian Eating

STRAND 5
Students will identify the sources and functions of select vitamins, minerals and water and apply appropriate food preparation techniques to foods high in these nutrients.

STRAND 5 LESSON IDEAS & RESOURCES
Standard 1: Identify select vitamins, their food sources, functions and deficiencies in the body. STEM (Math/Science/Biology)
Basic Vitamins and Minerals
Fat Soluble Vitamins
Teens Health Vitamin Chart - STEM
Vitamins and Minerals Chart
Vitamin & Mineral Deficiencies Diseases and Information - STEM
Water, Vitamins and Minerals

Standard 2: Identify select minerals, their food sources, functions and deficiencies in the body. STEM (Math/Science/Biology)
Electrolytes

Standard 3: Identify the functions of water in the body. STEM (Math/Science/Biology)
Sports Nutrition - STEM
Water

Standard 4: Apply food selection and preparation guidelines related to fruits and vegetables. STEM (Biology/Science)
Farm to Fork Video Link - STEM
Fruits and Vegetables
Fruits and Vegetables
Fruits and Vegetables Notes
Oxidation Experiment

Performance Objective 8: Actively participate in the preparation of a canned/frozen and/or fresh produce food. Compare the nutritional content and cost of a comparable canned/frozen vs. fresh produce food.
Fresh Frozen Fruits & Vegetable Performance Recipes - STEM
Nutrition and Cost Analysis of Chicken Pot Pie - STEM
Nutrition and Cost Analysis of Chicken Stir Fry - STEM
Nutrition and Cost Analysis of Fruit Pizza - STEM

STRAND 5 RECIPES
Fruit Lab Ideas
Fruit Pizza and Orange Julius
Pad Thai
Popover Veggies Recipe
Salsa Competition
Posted: 10/2/17
Sky High Smoothies Recipes
Spinach Dip
Superman Smoothies
Vitamin and Mineral Recipe Ideas
Veggie Fries Lab
Zucchini Parmesan Crisps
STRAND 5 TESTS, QUIZZES AND REVIEWS
STRAND 5 WEB RESOURCES
Active Bones Presentation
How Vitamins Work Video Link
Nutrient Information Chart - STEM
Quick Reference Guide-Vitamins, Minerals and Water - STEM
Resources and Links - STEM
STEM Lesson Resources - STEM
Vitamin and Mineral Facebook Page Activity Instructions
Vitamin and Mineral Station Activity
Viva Veggies Handout
Viva Veggies Presentation
Water Intoxication Video Link

STRAND 6
Students will explore the current Dietary Guidelines and ChooseMyPlate.gov.

STRAND 6 LESSON IDEAS & RESOURCES
Standard 1: Identify the five Dietary Guidelines and the key recommendations for each. STEM (Math/Science/Biology)
Dietary Guidelines 2015-2020
Dietary Guidelines 2015-2020 Worksheet

Standard 2: Demonstrate knowledge of healthy eating patterns, including MyPlate and Dietary Guidelines (see ChooseMyPlate.gov). STEM (Science/Biology)
Calculating Calories
Calorie Calculation Activity - STEM
ChooseMyPlate Information in Spanish
ChooseMyPlate
Dietary Guidelines Notes
ChooseMyPlate Information in Spanish
Dietary Guidelines and MyPlate
Health at Every Size - STEM
Nutrient Density Information - STEM
My Plate 1
MyPlate Brochure Assignment Rubric
MyPlate Game - STEM
MyPlate Meal Activity
My Plate Scenario Poster with Rubric

Performance Objective 9: Evaluate and analyze a personal dietary intake for one or more days according to the dietary guidelines and MyPlate.
Choose MyPlate.gov Dietary Analysis
Dietary Analysis Computer Assignment
Dietary Analysis Essay-Outline and Rubric
MyPlate Online Assignment
Two Day Food Log 1
Two Day Food Log 2

STRAND 6 RECIPES
Garden Chowder
Hawaiian Haystacks
Healthy Haystacks
Italian Pasta Salad
MyPlate Breakfast
MyPlate Green Smoothies
Stir Fry
Taco Soup
Vegetable Chowder
STRAND 6 TESTS, QUIZZES AND REVIEWS
STRAND 6 WEB RESOURCES
2010 Dietary Guidelines
Analyze This Diet
Dietary Guidelines Comic Strip Assignment
Fast Food Makeover Recipe Assignment
Link to MyPlate Song
MyPlate Crossword Puzzle
MyPlate Lesson Plans (From Learning Zone)
MyPlate WebQuest
Quick Reference Guide-MyPlate and Dietary Guidelines - STEM
Resources and Links - STEM
Seven Minute Workout Video Links
STEM Lesson Resources - STEM
The 6190 Calorie Meal-Video Link

ADDITIONAL GENERAL INFORMATION

ENTIRE COURSE TESTS, QUIZZES AND REVIEWS
Amazing Race Review-Fall 2015
Amazing Race Review-KEY-Fall 2015
Food and Nutrition I Final Review
Foods I Group Written Review
Foods I Review Crossword Puzzles
State Test Review Student Worksheet-Fall 2015
State Test Review PowerPoint-Fall 2015
ENTIRE COURSE WEB/COURSE RESOURCES
The Chemistry of Cookies Video Link
Cost of Staples List
Dying to Be Thin Video Link
Dying to be Thin Video Guides
Iron Chef Award
Iron Chef Competition
Iron Chef Judges Grading Sheet
Iron Chef Student Sheet
Nutrients Foldable
Prezi Presentations
Ratatouille Video Worksheet 1
Ratatouille Video Worksheet 2
Ratatouille Video Worksheet 3
Recipe Book Assignment
LAB MANAGEMENT

Additional Lab Cleaning Duties
Alternatives for Making Up Cooking Labs
Cleaning Lab Sheet: End Year
Cleaning Lab Sheet: Mid Year
Cleaning Lab Sheet: Quarter
Cleaning List
Cooking Lab Make-Up Alternative Activities
Cooking Lab Sheet
Final Lab Cleaning Assignment
Individual Lab Sheet
Kitchen Supply Lists and Organization
Kitchen Unit Assignment Sheet
Lab Make-Up Sheets
Lab Planning Sheet
Lab Responsibilities and Rotation Schedule
Lab Sheet
Lab Sheet 1
Posted: 2/22/17
Lab Sheet 2
Posted: 2/22/17
Lab Sheet 3
Posted: 2/22/17
Lab Sheet 4
Posted: 2/22/17
Lab Sheet 5
Posted: 2/22/17
Lab Sheet 6
Posted: 2/22/17
Lab Sheet for Six Lab Members
Make-Up Lab Sheet
Posted: 2/22/17
Resources for Managing a Foods Lab
Student Lab Sheet

DAIRY COUNCIL RESOURCES
Butter vs. Margarine
Dairy Deficiencies and Diseases
Dairy Labs
Dairy Myths
Dairy Overview
Nutrition Fact vs. Fiction
Nutrition Quiz
CLASS RECIPES

Creative Cooking Recipes
Gluten Free Recipes
Utah FACS Teachers Recipe Lab Book (Full Version)
Brown Sugar Pie
Caramel Apple Dessert Salad
Caramel Sauce
Casseroles
Chess Pie, Chocolate
Chess Pie, Coconut
Chess Pie, Lemon
Chowder Soups
Clam Chowder
Coconut Rice and Mango Chicken
Dill Pickle Potato Salad
Easy Chicken Taquitos
Fondue Recipes
Ham Fried Rice
Macaroni and Cheese Recipes
No Bake Cookies - With Coconut
No Bake Cookies without Peanut Butter
Posted: 5/30/17
Oatmeal Munchies
Panini Press French Toast
PF Changs Lettuce Wraps
Potato Chowder
Pumpkin Chocolate Chip Cookie Recipes
Quick Cakes
Rolo Turtles
Salad Dressing Recipes
Shepard's Pie
Snicker Doodle Recipes
Soft Pretzels
Sweet and Sour Chicken Recipes
Taco Salad
Thai Cabbage Cups
Tzatziki
Winter Harvest Appetizer Salad

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