Foods

= = **__FOOD AND NUTRITION__**  ||  || Experiences in the //Food and Nutrition// course focus on the development of skills needed to select, prepare, and serve food which meets nutritional needs of individuals and families. Emphasis in this course is given to the development of competencies related to nutrition, weight control, the food consumer, the effect of technology on food and nutrition, microwave cookery, kitchen organization and equipment, safety and sanitation, menu planning, serving and eating food, food preparation, eating away from home, and jobs and career opportunities in the field of food and nutrition. Upon completion of this course, students should be able to apply sound nutritional practices, which will have a positive effect on their health. If any questions regarding the classroom policy please see the attached document.
 * [[image:hhsfcs/pyramid.jpg width="295" height="206"]] || = =


 * Unit 1 Nutrition and Weight Control || Power Point ﻿[[file:Unit 1 Power Point.ppt]] || [[file:Study Guide.rtf]] || [[file:Vocabulary Handout.rtf]] ||
 * **Unit 2 Food and the Consumer** || [[file:Best Unit 2 Power Point.ppt]] || Evaluating the Nutrient Values of Food [[file:Evaluation of the Nutrient Value of a Snack Food.doc]] ||  ||
 * **Unit 3 Food/Technology** || [[file:Unit 3 Food Technology.ppt]] || [[file:Unit 3.ppt]] ||  ||

Students were not allowed to ask me questions during lab but could work together as an entire class. || || || ||
 * =Labs= ||  ||
 * First lab of the year was used to test prior knowledge.
 * Low Cholesterol Foods || [[file:Cholesterol Lab-Fish,Fries,FruitCrumble.docx]] ||
 * Planning a Meal || [[file:BASIC SPAGHETTI.docx]]
 * Price Comparison: Store bought vs Made from Scratch || [[file:Cookie Cakesters.docx]]
 * Name Brand vs. Store Brand || [[file:Food Comparison.docx]] ||