Nutrition 3102
Mrs. Tryphena Walsh-Gabriel
2009-2010
Nutrition 3102 consists of 3 core units.
Unit 1: Our Food Choices (20 hours)
Unit 2: Food Needs of Individuals and Families (20 hours)
Unit 3: Nutrition, Health and Well-Being (15 hours)
The course will be a variety of in-class notes, discussion, group activities and out of class activities as noted in your assessment breakdown.
Assessment
Learning Portfolio’s 30%
Take home Assignment 15%
Group discussion, participation and attendance 10%
Food Journal 10%
7 Core Labs 20%
1 Major Lab 10%
Volunteering 5%
Learning Portfolio
Students will be expected to complete all Learning Portfolio activities in each unit. All activities will be graded and students will be asked to choose 6 pieces of work to add to their cumulative portfolio that will be given a final grade. Each activity covers a wide range of learning styles including; oral presentations, food labs, graphing and recording, research, and technology.
Take Home Assignments
You will have 3 take home assignments worth 5% each.
Assignment 1: Personal Food Needs Collage and Reflection (communication)
Students will be asked to complete a collage with two heading, physical benefits for eating food and psychological benefits for eating food. They are expected to collect a wide range of pictures from a variety of sources to form a meaningful collage. They are expected to include a one page reflection on their collage expressing the physical benefits of eating a variety of foods and the psychological benefits of enjoying foods and sharing meals with others.
Assignment 2: Family Meal Planning (application)
Students are expected to create a three-day menu for one of the case studies provided. Identify the issues to be addressed when creating the menu. Present this information in the form of a paragraph. For each day, plan three meals and list appropriate snack foods for the different members of the family. Be sure to apply the principles of meal appeal when planning your meals. You are also required to make use of the cookbooks available in class. The majority of the meals in your menu must come from cookbooks. Beside each meal list the name of the book and the page on which you found the recipe.
Assignment 3: Creating a Healthy Choices Menu-A Breakfast Program (application)
Students are part of a community health unit helping schools address the problem
of children coming to school without breakfast. Develop a plan for a breakfast program in your school or a grade school or child-care facility nearby. Describe the nutritional needs of children. Explain how your plan would be implemented. Include suggestions of foods that would be beneficial to children. Describe how your breakfast program would benefit the students, the school
or child-care facility, and the families.
Group Discussion, participation and attendance
It is impossible to pass this course without good attendance. Core labs, major labs and volunteering are REQUIRED attendance days. Medical notes only will be accepted if activity is missed. Participation in class and in groups is also important. Behavior issues SHOULD NOT be a concern at the high school level and will not be tolerated at all.
Food Journal
All students will keep a food journal. All students are required to complete a journal entry at the beginning of each class. You will be given ten minutes to answer a given journal prompt. You are asked to have a separate exercise or notebook for your journal and it will be graded once a month.
7 Core labs
Labs in Nutrition are required. They many include cooking or examining the health benefits of foods through comparison. Lab attendance is mandatory. If a lab is missed, a medical note must be presented and options for completing the outcome some other way can be discussed.
1 Major Lab/Assignment
Create a personalized cookbook
1. Choose the type of book you will create. Your book should have a theme, e.g., vegetarian, family favorites, cultural foods, desserts, entertaining, or child freindly.
2. Decide on what you wil include in your cookbook. What sections will you include? Foe example, if you decide to create a family favorites cookbook, you may decide to include sections on appetizers, soups and salads, main dishes, vegetables, side dishes, and desserts. You should have a minimum of four sections.
3. Begin to collect recipes for your cookbook. Think about where you can locate recipes, e.g., from other cookbooks, the Internet, family members, magazines, and newspapers. Your cookbook should have a minimum of 12 recipes (four sections containing three recipes).
4. Type or handwrite the recipes, but ensure that they are neatly done and with no spelling mistakes. Identify the sections of the cookbook by using dividers and/or title pages.
5. Your cookbook should also contain other important information. Refer back to the activity Cookbooks and Recipes you did in class and determine what you would like to include. For example:
>Kitchen equipment.
>Cooking terminology.
>Ingredient substitutions.
>Recipe adaptations to account for likes and dislikes, specific health-related issues, adjusting yields.
>Environmentally friendly kitchens.
>Food safety.
>Food shopping guidelines.
>Nutrition labelling.
**Choose three of the above listed topics for your book. Gather the appropriate data to include and create a title page for each section.
6. Include a table of contnets for your cookbook.
7. Your cookbook should be in binder or Duo-Tang anbd have a title page.
Volunteering
Breakfast is the most important meal of the day. Thus, it is fitting that the Nutrition students help serve breakfast to fellow students. You will be required to attend the breakfast program 2 times throughout the year. We will make a schedule in class. As a breakfast program volunteer, you are now responsible for the breakfast of others. Missing your session is not acceptable. Other people will be counting on you.
Let’s have a great year!!
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