Course Title: Course No.

:
Food and Wellness 8228
Course Fee: Club Dues:
$7.00 $13.00
Course Description:
This course focuses on three practical problems: What should I do regarding ensuring ellness! What should
I do regarding food choices!" and What should I do regarding preparing food!" #ab e$periences are centered
on %arious practical problems and each lab e$perience pro%ides an opportunit& to enhance the practical
application of nutrition principles in real life situations. The course is designed to help students ta'e reasoned
action concerning stimulated practical problems.
Instructional Philosophy:
(tudents are e$pected to participate in classroom instruction through discussion) scenarios) cooperati%e
learning) the use of computer technolog&) hands*on e$periences) etc. +lass acti%ities and assignments ill
support master& of the (tandards of #earning s'ills in reading) riting) math) social studies) and science. ,ood
attendance and a positi%e attitude are prere-uisites for success in the course as it prepares students for
emplo&abilit& and fosters in%ol%ement in .++#/ organi0ation) hich is integrated into the curriculum.
Student earnin! "oals:
The goal of this course is for students to focus on ma'ing choice that promotes ellness and good
health1 anal&0ing relationships beteen ps&chological and social needs of food choices.
The student ill learn ho to obtain and store food for self and famil&1 prepare and ser%e nutritious
meals and snac's1 select and use appropriate e-uipment for food preparation1 and identif& strategies
to promote optimal nutrition and ellness of societ&.
The student assignments reinforce the importance of basic s'ills in math) science)
communication) riting and comprehension.
#ssess$ent Plan:
,rades are calculated in the folloing a&s:
302 3ail& +lassor'
102 4omeor'
102 5ui0
602 Test78ro9ect:s;
Providing a Competitive Edge
School: %. &. Tuc'er (i!h School
Teacher: )s. %ohnson
*+ Wee' Class
,0*-.,0*/ School 0ear
<$tra help is a%ailable b& during the ee' b& appointment.
Syllabus: The su$$ary outline o1 the course.
================================= ====================================
Student2s Si!nature Parent2s or "uardian2s Si!nature
>/dditional sub9ects such as Wor'place &eadiness S'ills including: Personal 3ualities and People
S'ills4 Pro1essional 5no6led!e and S'ills4 Technolo!y 5no6led!e and S'ills and #ll #spects o1
Industry and 78a$inin! #ll #spects o1 an Industry ill be discussed throughout the semester
through %arious lesson acti%ities.
>>In addition to other pro9ects and assignments each student ill complete7participate in folloing:
#n International Food Pro9ect
:::The syllabus is desi!ned to be a tentati;e schedule o1 units tau!ht and is sub9ect to chan!e as needed.
Wee's Topics or <nits Tau!ht
1. Introduction7 ?ules) (afet&) @%er%ie
2. /ddressing <lements of (tudent #ife :.++#/;
3. Aalancing .amil& and Wor'
B. Cnderstanding Wellness
6. Cnderstanding Wellness
D. In%estigating 8rinciples of Eutrition
F. In%estigating 8rinciples of Eutrition
8. <$ploring +areer in the .ield of Eutrition G Wellness
H. <$amining /ll /spects of an Industr&
10. <nsuring .ood (afet&
11. <nsuring .ood (afet&
12. Csing (cience and Technolog& in .ood Ianagement
13. Csing (cience and Technolog& in .ood Ianagement
1B. 8lanning Ienus and 8reparing .ood
16. 8lanning Ienus and 8reparing .ood
1D. 8lanning Ienus and 8reparing .ood
1F. 8lanning Ienus and 8reparing .ood
18. ?e%ie
1H. <nd of .irst (emester <$am