Skip Navigation
Share Share
Foods and Fitness - Foods/Nutrition I
Resources Keeping the Body Fit Giving the Body Energy Regulating Body Functions Building the Body's Cells and Tissues Keeping the Body from Being Hungry Classroom and Laboratory Management
 

This curriculum guide for FOODS & NUTRITION 1 is a basic nutrition and food course with a science perspective. It is organized around thereasons WHY WE EAT. This is VOLUME II in a series of Food Nutrition and Science Curriculum projects developed for the State of Utah.

All nutrition and food science classes need to have management and introductory units in place. What is contained in this guide is based on belief that the teacher has started the course with CLASSROOM AND LABORATORY MANAGEMENT designed to be the first experience of the FOODS AND NUTRITION 1 course. The management unit is found in VOLUME I - the Utah State Office of Education curriculum guide NUTRITION AND FOOD SCIENCE. CLASSROOM AND LABORATORY MANAGEMENT CURRICULUM published in 1992 and revised in 2006.
 
Utah State Office of Education ~ Family and Consumer Sciences ~ 250 East 500 South ~ P.O. Box 144200 ~ Salt Lake City, UT 84114-4200
Introduction Pre-Assessment Classroom Member Diversity Kitchen Equipment and Lab Procedures Importance of Mathematics in Home Economic Nutrition and Food Science Classes Reading a Recipe and Measuring Safety and Food Sanitation Keeping the Nutrtion and Foods Science Lab Evironmentally Safe and Clean