You are here: Home instructional_framework official_framework Family & Consumer Sciences Food Preparation and Nutrition I
Navigation
Log in


Need a new SSL certificate?
 

View Career Major Course

Course Information
Family & Consumer Sciences
FC00029
Food Preparation and Nutrition I
60.00
Food Science and Personal Nutrition is an in-depth course designed to increase knowledge and skills in nutrition, consumer food planning, purchasing, preparation, and preservation. Eating disorders and special diets are supplemental areas. Attention is also focused on employment in food-related occupations and developing social and entertainment skills. Science concepts and theories are applied throughout the course.
Bobbie Rogers
405-743-5466
broge@okcareertech.org
None
Define food science and nutrition

Profile career and community opportunities in food science

Distinguish between the primary and secondary needs met by food

Explain and profile factors that influence food choices

Identify global origins of foods and ingredients

Explain the role of environment and culture in the development of foods

Explain factors affecting the global food supply

Explain why the body needs food and how it is transformed into energy

Explain basal metabolic rate

Explain impact of factors that determine caloric intake

Calculate daily caloric intake

Match the nutrients in food to their descriptions and functions

Explain nutrient density

Distinguish between and main food sources of complete and incomplete

proteins

List principal food sources of carbohydrates and how to test for them

Distinguish between and main food sources of saturated and unsaturated

fats

Test foods for the presence of fats

Distinguish between and identify food sources of fat-soluble and water-

soluble vitamins

Analyze the solubility of vitamins

State food sources of minerals

Define the impact of nutrient levels in the diet

Evaluate the nutritional qualities of a recipe from another country of culture

Distinguish among the causes of food spoilage

State factors affecting the shelf life of food products

Distinguish among the types of open dating

State guidelines for storing food

Interpret a food spoilage experiment

State factors contributing to and symptoms of food-borne illnesses

Select guidelines for maintaining kitchen safety and sanitation

Demonstrate the importance of proper food handling and personal

sanitation practices

Research a food-borne illness

List factors and trends influencing food packaging

Define the elements of a recipe

Recognize measurements and abbreviations commonly used in food recipes

State principles and technique applications in modifying a recipe

Solve problems involving ingredient alternatives

Discuss the uses of spices, herbs and garnishes

Determine spice alternatives

Select appropriate fats and oils for specific purposes

Define and prepare a time-work plan

Distinguish among the purposes of ingredients used in baking

Demonstrate the roles of leavening and thickening agents

Test growing conditions for yeast. Bake a yeast bread product

Explain and demonstrate the role of enzymes in food preparation

Distinguish among conventional, convection, and microwave cooking.

Compare the effects of cooking using various methods.

Explain the roles of acids and bases and the pH of food items.

Discuss the purposes, advantages, and disadvantages of food additives.

Characterize natural and artificial food additives.

Compare methods for preserving foods.

Describe the impact of the freezing process on foods.

Explain the impact of factors affecting cooking rates and results.

Analyze the impact of surface area and temperature on cooking rates and

results.

Identify the tender and less tender cuts of beef, pork, and lamb.

Distinguish among the quality grades of beef, lamb, pork and poultry.

Distinguish between fish and shellfish.

Distinguish among common forms of fresh fish products.

List point-of-purchase nutrition information for raw meats, fish and poultry.

Match forms of milk to their descriptions.

Name the various parts of plants from which vegetables come.

Distinguish among ways in which fruits or vegetables are processed.

Identify types of grains and flour.

Distinguish among natural and artificial sweeteners in foods.

Demonstrate the roles of sweeteners in cooking.

Profile a career involving agriculture food products and processing.

Discuss the relationship between good nutrition and good health.

State Dietary Guidelines for Americans.

Interpret the Food Guide Pyramid.

Compare the nutritional value of the major food groups.

Interpret the "Nutrition Facts" label.

Profile nutritional needs over the life cycle.

Research the relationship between nutrition and wellness.

State healthy substitutes for specific foods.

Modify a recipe for a special situation.

Distinguish nutrition facts from fallacies.

Distinguish between eating disorders.

Develop and analyze a diet, personal nutrition, and wellness plan.

Classify information provided to consumers.

List factors to consider in comparing food products.

Locate taste receptors.

Calculate the unit price of food items.

List guidelines for purchasing and cutting costs when preparing foods.

Design a strategy for grocery shopping.

State strategies for making healthy choices while dining out.

Profile healthy choice alternatives for menu items.

Match consumer protection and information agencies to their descriptions.

Design a nutrition education campaign.

Discuss factors influencing the choice of convenience or home-prepared foods.

Compare convenience and home-prepared foods.

Plan and prepare a meal using meal-planning technique.

Plan a meal with origins outside the United States.

Identify essential elements of proper meal etiquette.

Complete a list of guidelines for proper restaurant etiquette.

Profile meal service and dining etiquette in another country, region or culture.

Describe career opportunities and qualifications needed for employment.

Profile food science and nutrition-related businesses in the community.




Select skills from:

FACS I: Core - CTTC

http://www.okcareertech.org/testing/Skills_Standards/Hospitality_Career_Cluster.htm

Career Cluster Resources for Hospitality & Tourism

http://www.careerclusters.org/resources/ClusterDocuments/htdocuments/HTFinal.pdf


Select Assessments from:

FACS I:
Core - CTTC

http://www.okcareertech.org/testing/Skills_Standards/Hospitality_Career_Cluster.htm

Culinary Arts Access - ACF/NOCTI

http://www.nocti.org/

ServSafe and Sanitation

ServSafe Employee Safety and Sanitation Employee - National
Restaurant Association

http://www.restaurant.org/
National FACSE Standards

Aligns with National Restaurant Association
(ProStart)

Aligns with American Culinary Foundation (Culinary
Concepts)
Food Science and Personal Nutrition - CIMC

Food Safety CD-ROM - CIMC

Fundamental Human Nutrition CD-ROM - CIMC

Supplemental Instructional Videos and DVDs

http://www.okcimc.com/

http://icat.okcareertech.org/facs

http://icat.okcareertech.org/facs - Follow order of FACS Courses/Resources; FACS Course Content; Semester In-Depth Courses; Food Science and Personal Nutrition for curriculum based websites, power points, and other resources.



Internet Addresses - http://www.oatfacs.eboard.com/
No
Yes
No
Yes
Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Health Science Therapeutic Services Dietary Aide