Vocational Education Food and Nutrition

Poyen School
Poyen School Curriculum K - 12 2007-2008

Vocational Education - Food and Nutrition

1.1 Terms
The learner will be able to 1.1 terms related to nutrition.

Strand	Bloom's	Scope	Hours	Source
1.13 fads		Master	1.0	Arkansas State Frameworks

1.2 reasons
The learner will be able to 1.2 psychological and psychological reasons for eating.

Strand	Bloom's	Scope	Hours	Source
1.2 reasons		Master	1.0	Arkansas State Frameworks

1.3 influence
The learner will be able to 1.3 influence of environment family, etc., on food choices.

Strand	Bloom's	Scope	Hours	Source
1.1 terms		Master	1.0	Arkansas State Frameworks

1.4 effects
The learner will be able to 1.4 effect of nutrition on health.

Strand	Bloom's	Scope	Hours	Source
1.4 effect		Master	1.0	Arkansas State Frameworks

1.5 groups
The learner will be able to 1.5 basic nutrient groups.

Strand	Bloom's	Scope	Hours	Source
1.1 terms		Master	1.0	Arkansas State Frameworks

Instructional Resources

-	Creative Living, Glencoe, 2000, ch2 pg 53 [group work].

1.6 sources
The learner will be able to 1.6 sources and functions of nutrients.

Strand	Bloom's	Scope	Hours	Source
1.6 sources		Master	1.0	Arkansas State Frameworks

1.7 RDA
The learner will be able to 1.7 guidelines of RDA.

Strand	Bloom's	Scope	Hours	Source
1.7 RDA		Master	1.0	Arkansas State Frameworks

1.8 FGP
The learner will be able to 1.8 Food Guide Pyramid.

Strand	Bloom's	Scope	Hours	Source
1.8 FGP		Master	1.0	Arkansas State Frameworks

Instructional Resources

-	Creative Living, Glencoe, 2000, ch 3 pg 97 [group work].

1.9 life cycle
The learner will be able to 1.9 nutrition throughout the life cycle.

Strand	Bloom's	Scope	Hours	Source
1.9 life cycle		Master	1.0	Arkansas State Frameworks

1.10 individuals
The learner will be able to 1.10 nutrition for individuals with special needs.

Strand	Bloom's	Scope	Hours	Source
1.10 individuals		Master	1.0	Arkansas State Frameworks

1.11 health problems
The learner will be able to 1.11 food related health problems.

Strand	Bloom's	Scope	Hours	Source
1.1 terms		Master	1.0	Arkansas State Frameworks

1.12 role
The learner will be able to 1.12 role of nutrition and diet in the prevention of disease.

Strand	Bloom's	Scope	Hours	Source
1.12 role		Master	1.0	Arkansas State Frameworks

1.13 fads
The learner will be able to 1.13 food fads and fallacies.

Strand	Bloom's	Scope	Hours	Source
1.13 fads		Master	1.0	Arkansas State Frameworks

2.1 terms
The learner will be able to 2.1 terms.

Strand	Bloom's	Scope	Hours	Source
2.8		Master	1.0	Arkansas State Frameworks

Instructional Resources

-	Creative Living, Glencoe, 2000, ch 5 pg 136 [group work].

2.2 effects
The learner will be able to 2.2 effect of body weight.

Strand	Bloom's	Scope	Hours	Source
2.2 effect		Master	1.0	Arkansas State Frameworks

2.3 causes
The learner will be able to 2.3 possible causes and effects of being underweight and overweight.

Strand	Bloom's	Scope	Hours	Source
2.3 causes		Master	1.0	Arkansas State Frameworks

2.4 componets
The learner will be able to 2.4 components of a healthy weight loss and gain.

Strand	Bloom's	Scope	Hours	Source
2.4 components		Master	1.0	Arkansas State Frameworks

2.5 diet practices
The learner will be able to 2.5 diet.

Strand	Bloom's	Scope	Hours	Source
2.1 Terms		Master	1.0	Arkansas State Frameworks

2.6 relationships
The learner will be able to 2.6 relationships of exercise to weight and control and health.

Strand	Bloom's	Scope	Hours	Source
2.6 relationship		Master	1.0	Arkansas State Frameworks

2.7 disorders
The learner will be able to 2.7 eating disorders.

Strand	Bloom's	Scope	Hours	Source
2.7 disorders		Master	1.0	Arkansas State Frameworks

3.1 terms
The learner will be able to 3.1 terms related to food consumer.

Strand	Bloom's	Scope	Hours	Source
3.9 careers		Master	1.0	Arkansas State Frameworks

3.1 terms
The learner will be able to 3.1 terms related to the food consumer.

Strand	Bloom's	Scope	Hours	Source
3.1 terms		Master	1.0	Arkansas State Frameworks

3.2 shopping
The learner will be able to 3.2 planning for food shopping.

Strand	Bloom's	Scope	Hours	Source
3.1 terms		Master	1.0	Arkansas State Frameworks

3.3 wise buying
The learner will be able to 3.3 principles of wise food buying.

Strand	Bloom's	Scope	Hours	Source
3.3 wive buying		Master	1.0	Arkansas State Frameworks

3.4 places
The learner will be able to 3.4 places to shop for food.

Strand	Bloom's	Scope	Hours	Source
3.4 places		Master	1.0	Arkansas State Frameworks

3.5 sources
The learner will be able to 3.5 sources of information to use in making informed food purchase.

Strand	Bloom's	Scope	Hours	Source
3.5 sources		Master	1.0	Arkansas State Frameworks

3.6 agencies
The learner will be able to 3.6 agencies that regulate food safety.

Strand	Bloom's	Scope	Hours	Source
3.6 agencies		Master	1.0	Arkansas State Frameworks

3.7 issues
The learner will be able to 3.7 environmental issues related to food resources.

Strand	Bloom's	Scope	Hours	Source
3.7 issues		Master	1.0	Arkansas State Frameworks

3.8 trends
The learner will be able to 3.8 current trends and issues which affect the food consumer.

Strand	Bloom's	Scope	Hours	Source
3.8 trends		Master	1.0	Arkansas State Frameworks

3.9 careers
The learner will be able to 3.9 careers related to food and nutrition.

Strand	Bloom's	Scope	Hours	Source
3.9 careers		Master	1.0	Arkansas State Frameworks

4.1 terms
The learner will be able to 4.1 terms related to food technology.

Strand	Bloom's	Scope	Hours	Source
4.8 concerns		Master	1.0	Arkansas State Frameworks

4.2 effect
The learner will be able to 4.2 effect of technology on food and nutrition.

Strand	Bloom's	Scope	Hours	Source
4.2 effect		Master	1.0	Arkansas State Frameworks

4.3 issues
The learner will be able to 4.3 current issues and trends in food technology.

Strand	Bloom's	Scope	Hours	Source
4.3 issues		Master	1.0	Arkansas State Frameworks

4.4 computer
The learner will be able to 4.4 use of the computer in food buying, menu planning, etc.

Strand	Bloom's	Scope	Hours	Source
4.4 computer		Master	1.0	Arkansas State Frameworks

4.5 pursposes
The learner will be able to 4.5 purposes of food additives.

Strand	Bloom's	Scope	Hours	Source
4.5 purposes		Master	1.0	Arkansas State Frameworks

4.6 convenience foods
The learner will be able to 4.6 advantages and disadvantages of convenience foods.

Strand	Bloom's	Scope	Hours	Source
4.6 convenience foods		Master	1.0	Arkansas State Frameworks

4.7 convenience foods
The learner will be able to 4.7 selection and preparation of convenience foods.

Strand	Bloom's	Scope	Hours	Source
4.7 convenience foods		Master	1.0	Arkansas State Frameworks

4.8 food technology
The learner will be able to 4.8 environmental concerns as the result of food technology.

Strand	Bloom's	Scope	Hours	Source
4.8 concerns		Master	1.0	Arkansas State Frameworks

5.1 terms
The learner will be able to 5.1 terms related to microwave cookery.

Strand	Bloom's	Scope	Hours	Source
5.4 untensils		Master	1.0	Arkansas State Frameworks

5.2 cookery
The learner will be able to 5.2 advantages and disadvantages of microwave cookery.

Strand	Bloom's	Scope	Hours	Source
5.2 mircrowave cookerly		Master	1.0	Arkansas State Frameworks

5.3 features
The learner will be able to 5.3 microwave oven features.

Strand	Bloom's	Scope	Hours	Source
5.3 features		Master	1.0	Arkansas State Frameworks

5.4 utensils
The learner will be able to 5.4 utensils used in cooking.

Strand	Bloom's	Scope	Hours	Source
5.4 untensils		Master	1.0	Arkansas State Frameworks

5.5 guidelines
The learner will be able to 5.5 guidelines in cooking in microwave ovens.

Strand	Bloom's	Scope	Hours	Source
5.5 guidelines		Master	1.0	Arkansas State Frameworks

5.6 ovens
The learner will be able to 5.6 convections and combination ovens.

Strand	Bloom's	Scope	Hours	Source
5.6 ovens		Master	1.0	Arkansas State Frameworks