Unit 3: Kitchen Safety and Sanitation

Objective: Students
VSC & Indicator
will be able to.
2. Students will select, store and
Review kitchen
prepare foods for optimal health and
safety and
nutrition.
sanitation
g) Establish safety and sanitation practices
procedures
including:
Investigate types
The prevention of food-borne
of food borne
illness
illnesses, their
Personal hygiene/health
causes, and
procedures. (FCSNS 9.2.5)
prevention
Storage of raw and prepared
foods to prevent food-borne illness.
(FCSNS 9.2.)
Food product dating
Use of small appliances
2. Students will select, store and
prepare foods for optimal health and
nutrition.
a) Establish safety and sanitation practices
including: (VSC Science: Safety
Procedures)
The prevention of food-borne
illnesses
Personal hygiene/health
procedures. (FCSNS 9.2.5)
Storage of raw and prepared
foods

Vocabulary
Sanitation
Flammable
Poison Control
Center
Bacteria
Food Borne
Illness
Cross
Contaminatio
n
Danger Zone
Perishable
Salmonella
E coli
Staphylococc
us
Botulism
Campylobact
er
Lysteria

Resource
s
Chapter
20-21
Discoverin
g Foods
and
Nutrition
Discoverin
g Life
Skills,
Chapter
22

Pacing
3-4
days
(includi
ng lab)

Unit 4: Cooking Terms and Knife Skills

Objective: Students
VSC & Indicator
will be able to.
2. Students will select, store and
Identify cooking
prepare foods
terms vital to
for optimal health and nutrition.
preparing healthy
c) Establish practices to select and
home meals
prepare foods to conserve resources
Practice knife
and optimize nutrition, health and
safety while
wellness.
preparing healthy
Kitchen safety and sanitary practices
home meals
in the preparation and service of food.
Define the
(VSC Science: Safety Procedures)
characteristics of
Food preparation methods
different cooking
methods
Select appropriate
cooking methods
to preserve
nutrition

Vocabulary

Resources

Pacing

Bake
Blanche
Scald
Sear
Simmer
Boil
Shred
Dice
Chop
Mince
Julienne
Fold
Poach
Broil
Whip
Cube
And other
cutting and
cooking
terms
essential to
preparing
healthy home
meals

Chapter 18
Discovering Food
and Nutrition

3-5
days

DVD: Cooking
techniques: how it
all boils down
available from
learning seed.
Chapter 23
Discovering Life
Skills

Unit 5 : Planning Healthy

Objective: Students
will be able to.
Review nutrients,
their roles and
functions in the
body
Evaluate and
prepare nutritious
meals using the
current USDA
nutrition guidelines
(Food plate, dietary
guidelines, etc)

Meals
VSC & Indicator
2. Students will select, store and prepare
foods for optimal health and nutrition.
a) Review and explain the roles
and functions of nutrients in the
promotion of health and wellness.
b) Describe the roles and
functions of nutrients such as
water, carbohydrates, proteins,
fats, vitamins and minerals in
nurturing health and wellness.
(VSC Writing: Composition)
c) Support recommendations of
the food guide pyramid based on
scientific evidence (VSC Science:
Supporting Evidence)
d) Evaluate family eating habits in
connection with the food guide
pyramid and dietary guidelines.
e) Plan meals for a family using
menu planning skills.

Vocabulary

Resources

Pacing

Carbohydrates
Fiber
Cholesterol
Trans Fat
Lean Protein
Amino Acid
Vitamins
Minerals
Simple
Carbohydrates
Complex
Carbohydrates
Saturated Fat
Unsaturated
Fat
Calories
Nutrient
Density
Portion Control
Moderation
Personalizatio
n

Chapter 5,
Discovering Foods
and Nutrition

5 days
(includi
ng labs)

Chapter 6,
Discovering Foods
and Nutrition
Discovering Life
Skills, Chapter 20
www.nutritiondecisio
n.org
www.Myplate.gov
Video:
Mypyramid.gov:
Steps to a Healthier
You.

Unit 6: Special Dietary Needs

Objective: Students
VSC & Indicator
will be able to.
3. Students will make informed
Identify the
decisions about food-related
challenges that
issues and concerns.
individuals and
families face when a) Investigate the possible
consequences of special health
they are faced
with special heath concerns related to diet:
Allergies
situations
Diabetes
Plan meals for
Eating disorders
individuals and
Weight control
families who are
b)
Critique
the nutritional adequacy of
faced with special
popular
weight
control plans. (VSC
health situations
Science: Supporting Evidence)
Plan meals for
c) Use practical reasoning to make and
individuals and
justify courses of action for the
families with
community regarding food-related
limited budgets.
concerns such as:
Identify ways to
Hunger in the community
avoid obesity
Obesity

Vocabulary

Resources

Food allergies
Food
intolerance
Gluten-free
Celiac disease
Reduced fat
Refined sugar
Low sodium
Low
cholesterol
Trans-Fat
Whole Grain
Portion
Control
Variety
Obesity
Starchy
Fad diets
Eating
disorders
Anorexia
Nervosa
Bulemia
Nervosa
Binge eating

Myplate.gov
Chapter 21,
Discovering Life
Skills
Chapter 11,
Discovering food
and Nutrition

Pacin
g
10-12
Days