Introduction

This course provides the students with basic nutrition and wellness knowledge and basic food preparation skills.

 

Syllabus for Nutrition & Foods
Aug. 21st-25th  week 2
            Chapter 1 The Amazing World of Food
            Chapter 5 Nutrients at Work
            Chapter 6 Carbohydrates
 Chapter 7 Proteins and Fats
Chapter 8 Vitamins and Minerals Chapter 9 Water & Phytochemicals
Review
Test
Aug. 28th-Sept.1st  week 3
Chapter 10 Nutrition Guidelines Chapter 11 Keeping a Healthy Weight
Chapter 12 Health Challenges Chapter 13 Lifespan Nutrition
Review
Test
Chapter 16 Meal Planning & Chapter 17 Shopping for Food
 
Sept. 5th-8th          week 4
  Chapter 18 Serving Food & Chapter 19 Food Safety and Storage
            Chapter 20 Preventing Kitchen Accidents
            Chapter 21 Equipping the Kitchen
            Review
            Test
Sept. 11th-14th     week 5
  Chapter 23 Using Recipes & Chapter 24 Preparation Techniques
            Chapter 25 Cooking Methods & Chapter & Chapter 26 Develop a Work Plan
            Lab
            Test
Sept. 18th-22nd  week 6
            Chapter 28 Fruits & Chapter 29 Vegetables 35 Poultry
            Chapter 30 Grain Products & Chapter 31 Legumes, nuts & seeds
            Lab
            Test
Sept.25th-29th   week 7
            Chapter 32 Dairy & Chapter 33 Eggs
            Chapter 34 Meat & Chapter
            Chapter 36 Fish & Shellfish & Chapter 37 Beverages
            Test
Oct. 2nd-6th week 8
               Lab
            Lab
            Lab
            Test
Oct. 9th-13th week 9
            Lab
            Lab
            Review for Final
            Final