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EAST LONGMEADOW PUBLIC SCHOOLS |
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2006 - 2007 DISTRICT CURRICULUM GUIDES |
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Family and Consumer Science - Grade 8 |
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Nutrition
The learner will be able to
· Identify the major nutrient groups and foods that contain these nutrients.
· Identify the components of a healthy diet, recognizing the importance of good nutrition during adolescence and throughout the lifespan.
· Demonstrate understanding of the Food Guide Pyramid recommendations.
· Explain the concept of calorie balance and how the caloric values of foods relate to the energy needs of individuals.
· Identify guidelines needed to maintain a healthy weight, avoid nutrient deficiencies, and prevent chronic diseases and disorders related to diet.
· Identify eating disorders and the long-term complications of unhealthy eating patterns.
· Evaluate alternative diets, fad diets, dieting aides, and the influence that the media has on body image in our culture.
· Evaluate the impact of science and technology on food composition, processing, sanitation, and availability.
· Analyze career opportunities within food science, food preparation, food service, dietetics, and nutrition industries.
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| Strand |
Scope |
Source |
| Growing With Children |
Master |
EAST LONGMEADOW PUBLIC SCHOOLS |
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Safety and Injury Prevention
The learner will be able to
· Demonstrate appropriate sanitation practices during food preparation.
· Demonstrate appropriate handling and storage of food items.
· Demonstrate proper use and care of equipment and appliances to prevent injury.
· Identify personal responsibilities for reducing hazardous situations and avoiding accidents in the kitchen.
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| Strand |
Scope |
Source |
| Safety and Prevention |
Master |
EAST LONGMEADOW PUBLIC SCHOOLS |
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Kitchen Procedures and Techniques
The learner will be able to
· Demonstrate understanding of abbreviations, equivalents, and terminology associated with recipes and food preparation procedures.
· Demonstrate correct measuring techniques and proper use of food preparation equipment.
· Demonstrate understanding of the principles of time management and working cooperatively in the laboratory environment.
· Demonstrate appropriate social skills and problem solving strategies during group laboratory activities.
· Analyze and evaluate group activities to improve positive interaction and productivity.
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| Strand |
Scope |
Source |
| Kitchen Management |
Master |
EAST LONGMEADOW PUBLIC SCHOOLS |
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