Food and Nutrition

Course Syllabus
2017-2018
Human Services Cluster
Food, Wellness and Dietetics Pathway
StanHope Elmore High School

Michelle McCauley, Instructor

Room 104
School Phone Number: (334) 285-4263
Email: michelle.mccauley@elmoreco.com
Website: sehsfacs.weebly.com
Remind101: @8gk92d

COURSE DESCRIPTION:
Food and Nutrition is a one-credit course within the Human Services Cluster. Topics include the impact of daily nutrition
and wellness practices on long-term health and wellness; physical, social, and psychological aspects of healthy nutrition
and wellness choices; selection and preparation of nutritious meals and snacks based on United States Department of
Agriculture (USDA) Dietary Guidelines and MyPlate; safety, sanitation, storage, and recycling processes and issues
associated with nutrition and wellness; impacts of science and technology on nutrition and wellness issues; and nutrition
and wellness career paths.

PREREQUISITES: There are no prerequisites for this course.

CLASS FEE: $25.00 due by August 29, 2017

CTSO Family, Career and Community Leaders of America:

Family, Career and Community Leaders of America (FCCLA) serves to enhance classroom instruction while helping
students develop leadership abilities, expand workplace-readiness skills, and broaden opportunities for personal and
professional growth. All students will have the opportunity to participate in this service organization. The dues for the
organization are $25 a year for national, state, and local affiliation as well as a Stanhope Elmore FCCLA T-shirt.

COURSE GOALS:
Students will develop a basic understanding of nutrition, foods, meal management, technology, and careers within the
areas of foodservice and nutrition.

COURSE OUTLINE:
Food
Nutrition
Meal Management and Services
Cuisine
Special Occasions
Technology

SUPPLY LIST:
3 ring binder (1 to 1.5 inches with pockets)
1 Pack of 5 dividers
Pens blue or black only - no exceptions
Pencils
Loose-leaf paper
CLASSROOM RULES :
BE PREPARED
BE RESPONSIBLE
BE PRODUCTIVE

Academic, attendance, and discipline policies of the school will be followed.

Specific procedures and safety guidelines that will be used during food labs will be reviewed in class before the labs
begin.

Cell phones will only be allowed to be used for educational purposes and only with the teachers permission. No phones
will be allowed in the kitchen labs during the cooking process.

CONSEQUENCES:
1. Verbal Warning
2. Student/Teacher Conference
3. Parent contact
4. Office referral
*Severe offenses will result in an immediate office referral

ESSENTIAL QUESTIONS:
1. What is the impact of food choices on food
production and distribution?
2. How do national and international food production
and distribution systems influence food supply?
3. What is the role of federal legislation and
regulations on food production and consumption?
4. How do food choices of individuals influence their
health and wellness?
5. What are the nutritional standards used in planning
recipes and meals?
6. What is the impact of diet fads, food addictions, and
eating disorders on fitness and wellness?
7. How do your nutritional needs change as you grow?
8. What current issues and trends influence health,
wellness, and nutrition?
9. How do you plan meals that are nutritious,
economical, safe, and aesthetically pleasing?
10. How is kitchen space organized for efficiency?
11. What creative techniques are used in food
preparation?
12.How does the cost of food prepared at home differ
from eating out?
13. How does the nutritive value of food prepared at
home differ from eating out?
14. How do you judge the quality of food?
15. What management skills are needed to plan,
purchase, prepare, store, and serve food?
16. What etiquette practices are appropriate for various
occasions?
17. What factors influence food choices in other parts of
the world?
18. How are certain food preparation techniques
different from other regions of the world?
19. How do the food items being served reflect the type
of occasion being celebrated?
20. How does technology affect daily food intake?
21. What skills and qualities are required to be a
successful professional in a food-related career?

CULMINATING PRODUCTS/INDUSTRY CREDENTIAL:

Throughout this course, students will complete a variety of activities such as group projects, individual projects,
presentations, research, and food labs. Upon completion of this course, students should have basic knowledge and skills
in the topics of food and nutrition. Students will have the opportunity to earn an industry credential, ServSafe
certification, while enrolled in the FCS program.
ASSESSMENT PROCEDURES:
A students grade will be determined from the following assignments and assessments: class work, labs, project based
activities, and written quizzes/tests.
Major grades are 60% of the nine weeks grade and daily grades are 40% of the nine weeks grade.
Late daily assignments will not be taken. Major projects will have a deduction of 10% each day it is late. Makeup work
will only be accepted with an excused absence.
A student's semester grade is calculated using 40% of the 1st nine weeks, 40% of the 2nd nine weeks, and 20% of the
semester exam.
Exam policy is located in the Elmore County Student Handbook.

GRADING SCALE:
90-100% A
80-89% B
70-79% C
60-69% D
Below 60% F

SIGNING UP FOR REMIND:

Parents/Guardians and students should sign-up for a reminder text about important class information.
Compose a New Message and in the TO: field type: 81010
In the text message box type: @8gk92d (all cell phone numbers are anonymous).
When joining the class please write your first and last name as on the roll. Parents/Guardians please type your name and
your childs name.

Please detach the following, sign, have your parents sign, and return to the teacher by August 15th.

Class Period: ________

Student Signature: ______________________________________________________________________

Parent/Guardian Signature: ________________________________________________________________

Parent/Guardian Email address: ____________________________________________________________

Parent /Guardian Phone number: ___________________________________________________________