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© 2008 by
Mahomet-Seymour Schools.
All Rights Reserved.
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Mahomet-Seymour
Schools |
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Curriculum |
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Family and Consumer
Sciences - Foods and
Nutrition |
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Nutrition for Good
Health |
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The learner will be able to describe
characteristics and sources of carbohydrates, protein, fat,
vitamins, minerals and water. |
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The learner will be able to explain how each
of the nutrient groups is important for good health.
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The learner will be able to analyze a diet in
relation to the food guide pyramid.
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The learner will be able to explain the
importance of the dietary guidelines to good health.
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The learner will be able to explain the
importance of maintaining a healthy weight.
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The learner will be able to identify food
requirements for different stages of the life cycle.
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The learner will be able to give examples of
how health problems can affect food needs.
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Kitchen Equipment and
Appliances |
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The learner will be able to compare quality
features in major and small appliances, cookware and food
preparation tools. |
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The learner will be able to analyze
warranties. |
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The learner will be able to identify small
tools and use their proper names. |
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The learner will be able to demonstrate proper
use and care of kitchen appliances and equipment.
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The learner will be able to prepare an
evaluation checklist for safety and sanitation in the kitchen.
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The learner will be able to list how to
prevent food-borne illnesses through personal and kitchen
cleanliness and proper food storage.
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The learner will be able to explain the cause
and prevention of food-borne illness and infections.
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The learner will be able to list steps to take
to prevent accidents in the kitchen.
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The learner will be able to describe ways to
treat various kinds of kitchen accidents.
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The learner will be able to interpret basic
cooking terms. |
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The learner will be able to demonstrate how to
measure ingredients properly. |
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The learner will be able to list reasons why
exact measurement is important to good recipe results.
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The learner will be able to interpret
abbreviations used for measurement.
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The learner will be able to modify a standard
recipe by increasing it or decreasing it.
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The learner will be able to prepare and
execute a time-work plan for a meal.
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The learner will be able to determine basic
science principles and how they apply to food and its
preparation. |
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The learner will be able to apply management
and decision making skills to the purchase and storage of various
foods. |
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The learner will be able to explain how to use
nutrition labels as consumer aids when purchasing foods.
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The learner will be able to demonstrate
correct cooking techniques during preparation of a variety of
foods. |
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The learner will be able to explain the proper
procedures for preparing food when cooking with a microwave
oven. |
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The learner will be able to analyze the
nutritive contributions of various foods being studied.
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