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Nutrition & Foods
Class
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Carrie Jones
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About
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