Name of Course: Introduction of Foods and Nutrition

Course Description: This introductory course provides students with foundational knowledge and skills in food preparation and nutrition
planning. Topics covered include career exploration, global food systems, six essential nutrients, dietary recommendations, kitchen and food
safety and sanitation, food preparation skills, and meal planning concepts. Career opportunities related to food, nutrition, and culinary industries
will be explored. Class lecture and discussion, demonstrations, food labs, field trips, guest speakers, and hands on projects and home cooking
experiences will be used as part of the class instruction.
Textbook: Guide to Good Food: Nutrition and Food Preparation

Unit #, Title & Main Projects/Activities
Brief
Description
Unit 1: Gettin' Activities:
them 1. Create a eat the rainbow
essentials (in bulletin board
your diet) 2. Essential Nutrient Bingo
(Bingo cards of the 6 essential
nutrients, different foods will
be called out and students will
have to put the food in the
right category for a bingo)
Project:
1. Cut out magazine food items
and place in heathy vs.
unhealthy categories poster
# of Class Standards (NE FCS) Resources
Periods/
Days
10 days HSE.HS.21.3 Analyze the six essential nutrients and Chapter 6
their purposes in the body. 6 essential nutrients:
HSE.HS.31.3.a Identify key bodily functions of the six https://www.health.mil
essential nutrients. /News/Gallery/Videos/2
HSE.HS.21.3.c Identify the nutrient density of a variety 022/06/22/6-Essential-
of foods for each of the nutrients. Nutrients
Poster:
https://www.pinterest.
com/pin/962714857820
320358/
Vitamin Sheet:
https://www.pinterest.
com/pin/786370784957
040648/

Unit 2: CCC – Activities: 3 days HSE.HS.21.3.e Explain the concept of calories and Chapter 6-7
Counting 1. List 20 snacks under 100 energy density of foods. What is a calorie?:
Calories calories HSE.HS.21.3.f Apply nutrition mathematical concepts https://www.youtube.c
Correctly 2. M&M Run (For each M&M, to calculate energy from nutrients and the energy om/watch?v=VEQaH4Lr
the student must run the composition of a food item. uUo&t=33s
length of the football field) Calorie Dense Video:
https://www.youtube.c
 Project: om/watch?v=rKp4goRif
1. Make a poster showing the as
comparison of healthy snacks Energy Density:
compared to unhealthy snacks https://www.verywellfit
in similarity of calorie density. .com/energy-density-in-
foods-2506872
M&M Run:
https://www.bestfoodf
acts.org/exercise-burn-
calories/
Unit 3: Activities: 3 days HSE.HS.21.3.b Summarize the digestion, absorption, Chapter 6
Speaking to 1. Body Fat Vest (20lb) (Wear and metabolic processes associated with the use of Super-Size Me Movie
your stomach and complete regular tasks) nutrients in the digestive system. How your digestive
2. Calculate BMI HSE.HS.21.3.d Interpret the impact and effects of over system works:
or underconsumption of each nutrient. https://www.youtube.c
Project: om/watch?v=Og5xAdC8
1. Research different types of EUI&t=3s
diets, and present findings Adult Obesity Facts:
https://www.cdc.gov/o
besity/data/adult.html
Body Fat Vest Video:
https://www.youtube.c
om/watch?v=SgBG1v1Z
Hqk
BMI Calculator:
https://www.nhlbi.nih.g
ov/health/educational/l
ose_wt/BMI/bmicalc.ht
m
Unit 4: Foods Activity: 4 days HSE.HS.21.2 Analyze U.S. and global food systems Chapter 29-34
around the 1. Visit local grocery store and their impact of personal health. Our World in Data
world HSE.HS.21.2.a Compare and contrast definitions of Website:
Project: health and wellness. https://ourworldindata.
 1. Research and present on HSE.HS.21.2.b Analyze farm to table for a variety of org/agricultural-
specific countries’ exports and food products grown locally and globally. production
what they contribute to the HSE.HS.21.2.c Identify issues surrounding global World Bank:
global production of food production of food and how sustainability and https://wits.worldbank.
conservation practices are connected. org/countrystats.aspx
Agriculture Teacher:
Matthew Neal
Unit 5: Let’s Activity: 15 days HSE.HS.21.4 Integrate current dietary Chapter 13-14
Get 1. Dissect Nutrition Facts label recommendations and guidelines to plan and MyPlate:
Fooducated! analyze a healthy diet. https://www.myplate.g
Project: HSE.HS.21.4.a Recognize reliable sources of nutrition ov/
1. Analyze personal eating information. Food Labeling &
habits, and record them on a HSE.HS.21.4.b Compare and contrast personal eating Nutrition:
google doc. habits to current recommendations for a healthy diet. https://www.fda.gov/fo
HSE.HS.21.4.c Apply current dietary recommendations od/food-labeling-
and guidelines to meal planning. nutrition
HSE.HS.21.4.d Identify package labeling components. Dietary Reference
HSE.HS.21.4.e Analyze the Nutrition Facts label to Intakes:
determine nutrient contributions and a variety of https://health.gov/our-
foods. work/nutrition-physical-
activity/dietary-
guidelines/dietary-
reference-
intakes#:~:text=Dietary
%20reference%20intak
es%20(DRIs)%20are,Dev
eloping%20nutrition%2
0labels
Unit 6: Activity: 10 days HSE.HS.21.7 Create a meal plan based on the dietary Chapter 10
Planning 1. Dietary recommendations for individuals and families across Food Truck Template:
ahead Substitutions/Adjustments the lifespan. https://www.teachersp
(Make changes for dietary HSE.HS.21.7.c Identify the categories of a menu. ayteachers.com/Produc
examples given in class) HSE.HS.21.7.a Identify food purchasing strategies t/Food-Truck-Template-
used by consumers. Side-2-With-Food-
 Projects: HSE.HS.21.7.b Develop a market order and time Serving-Window-
1. Food Truck Challenge (Logo, management plan. 6699143
Menu, Design Outside of HSE.HS.21.7.d Apply recommended portion sizes to Canva:
Truck) food preparation and serving. https://www.canva.com
2. Individualized Meal Plan HSE.HS.21.7.e Recognize and make dietary /
modifications for special dietary needs. What are GMOs? -
https://www.youtube.c
om/watch?v=xeyyyENJK
_k

Unit 7: Activities: 15 days HSE.HS.21.5 Demonstrate effective food and kitchen Chapter 2
Kitchen Safety 1. Chaos Kitchen safety and sanitation procedures. YouTube Video: Kitchen
2. Picture Analysis for kitchen HSE.HS.21.5.a Identify microorganisms which are Safety -
hazards related to food spoilage and foodborne illnesses. https://www.youtube.c
HSE.HS.21.5.b Apply proper personal hygiene, health om/watch?v=VHGtPeH4
Projects: habits, and industry-standard apparel. tCg
1. Create a kitchen safety flyer HSE.HS.21.5.c Sequence the requirements for proper The Jungle book:
2. Develop a kitchen cleanup receiving and storage of prepared foods and identify narrative fiction
plan signs of food spoilage and contamination. describing the meat
HSE.HS.21.5.d Identify the critical control points and industry and its working
the Temperature Danger Zone during all food conditions in 1906
handling processes as a method for minimizing the Food Safety:
risk of foodborne illness. Understanding
HSE.HS.21.5.e Demonstrate kitchen safety practices to Foodborne Illness -
prevent accidents. https://www.unlockfoo
HSE.HS.21.5.f Implement a safety and sanitation d.ca/en/Articles/Food-
inspection and identify modifications necessary for safety/Food-Safety-
compliance with standards. Understanding-
foodborne-illness.aspx
Kitchen Safety
PowerPoint:
https://www.familycon
sumersciences.com/wp-
content/uploads/Copy-
 of-Kitchen_Safety-
Overview-picture-
analysis_annotation.pdf
Unit 8: It’s Activities: 20 days HSE.HS.21.6 Demonstrate foundational food Chapter 3-5
Cooking 1. Converting recipes preparation techniques. Converting Worksheet:
Mama Time 2. Measuring wet vs. dry HSE.HS.21.6.a Demonstrate foundational culinary https://www.txcte.org/
ingredients techniques and correct use of kitchen equipment. sites/default/files/resou
HSE.HS.21.6.c Demonstrate proper scaling techniques rces/documents/Conver
Projects: to convert recipes to yield smaller and larger ting-Standardized-
1. Avocado Experiment quantities. Recipes.pdf
(Different types of storage and HSE.HS.21.6.b Demonstrate mise en place. Volume Conversions:
their effects) HSE.HS.21.6.d Apply the fundamental of time, https://www.thespruce
2. Cooking Labs (8) (2 per week temperature, and cooking methods to cooking, eats.com/volume-
in Unit 8) cooling, reheating, and holding a variety of foods. conversions-chart-
HSE.HS.21.6.e Demonstrate the preparation 1328757
techniques for common essential nutrient-dense food Essential Culinary
sources. Techniques and Cooking
HSE.HS.21.6.f Label and store fresh and finished food Methods:
products appropriately to reduce spoilage. https://www.unileverfo
odsolutions.com.sg/en/
chef-inspiration/chef-
lifestyle-tips/an-
introduction-to-
essential-cooking-
techniques.html
Store food safe:
https://www.betterheal
th.vic.gov.au/health/he
althyliving/food-safety-
and-storage
Unit 9: Activities: 5 days HSE.HS.21.1 Apply skills to meet career goals within Chapter 35-36
Exploring 1. Middle/High School Kuder the food, nutrition, and culinary industries. U.S. Bureau of Labor
Career Career Inventory Assessment HSE.HS.21.1.c Summarize roles, responsibilities, Statistics Website:
Opportunities education, training, and credentialing requirements https://www.bls.gov/
 2. Team building through
cooking activity
Project:
1. Research and present a
career located in the food,
nutrition, and culinary
industries
End of the
Year:
for career within the food, nutrition, and culinary Guest Speaker: Tyler
industries. from Black Cow Fat Pig
HSE.HS.21.1.d Compare and contrast personal (Head Chef)
strengths, talents, interests, and passions to the skills Guest Speaker: James
and traits required of the workplace. Davis from
HSE.HS.21.1.a Demonstrate working as a member of a Metropolitan
diverse team. Community College
HSE.HS.21.1.b Demonstrate professional practices (Culinary Instructor)
required in the workplace.
5 days Review and preparation for Final Exam