Nutrition and Food Science (NU&FDSCI) 12201410
Recommended Grade Placement: 10 -12 Credit: 1/2
Recommended Prerequisite: None
This technical laboratory course concentrates on nutrition, food choices, and food management skills for individuals and the family throughout the life cycle. Instruction addresses nutrition and food science from the perspective of food habits and wellness; menu planning; special dietary needs; food costs and budgeting; consumer food-buying strategies; food safety and sanitation procedures; food labels; technology implications; and food handling, storage, and preparation practices. Meal etiquette, career options, and techniques for managing multiple family, community, and career roles are part of the content.
Nutrition and Food Science:
focuses on nutrition (reflected in both the name and the content)
focuses on the relationship of nutrition and stress
focuses on legislation and public policies pertaining to nutrition and health
focuses on food allergies and intolerance
focuses on nutritive supplements
focuses on nutrition assessment data from technology applications
focuses on decision-making skills to improve management of eating habits, exercise, and weight
focuses on peer, media, psychological, and social influences on food choices
focuses on appropriate use of fast foods and convenience food items in maintaining quality nutrition
focuses on recipe adjustments to improve nutritional quality
focuses on food safety, sanitation, and storage
focuses on the effects of agriculture and technology on food choices
focuses on technological advancements impacting the nutritional value of food and food preparation
focuses on verbal, nonverbal, written, and electronic communication skills
focuses on leadership and teamwork in preparation for adult roles
focuses on promoting an appreciation and understanding of cultural diversity
focuses on career options, preparation requirements, and management practices
focuses on application of school-based learning in family, community, and career settings