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Poyen School |
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Poyen School Curriculum K - 12 2007-2008 |
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Vocational Education - Food and Nutrition |
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1.1 Terms
The learner will be able to
1.1 terms related to nutrition.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 1.13 fads |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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1.2 reasons
The learner will be able to
1.2 psychological and psychological reasons for eating.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 1.2 reasons |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
|
|
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 |
Activities |
| 1.1 terms |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
|
|
1.4 effects
The learner will be able to
1.4 effect of nutrition on health.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 1.4 effect |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
|
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1.5 groups
The learner will be able to
1.5 basic nutrient groups.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 1.1 terms |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
|
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Instructional Resources |
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| · |
Creative Living, Glencoe, 2000, ch2 pg 53 [group work]. |
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1.6 sources
The learner will be able to
1.6 sources and functions of nutrients.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 1.6 sources |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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1.7 RDA
The learner will be able to
1.7 guidelines of RDA.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 1.7 RDA |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
|
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1.8 FGP
The learner will be able to
1.8 Food Guide Pyramid.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 1.8 FGP |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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Instructional Resources |
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| · |
Creative Living, Glencoe, 2000, ch 3 pg 97 [group work]. |
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1.9 life cycle
The learner will be able to
1.9 nutrition throughout the life cycle.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 1.9 life cycle |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
|
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1.10 individuals
The learner will be able to
1.10 nutrition for individuals with special needs.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 1.10 individuals |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
|
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1.11 health problems
The learner will be able to
1.11 food related health problems.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 1.1 terms |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
|
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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 |
Activities |
| 1.12 role |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
|
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1.13 fads
The learner will be able to
1.13 food fads and fallacies.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 1.13 fads |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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2.1 terms
The learner will be able to
2.1 terms.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 2.8 |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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Instructional Resources |
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| · |
Creative Living, Glencoe, 2000, ch 5 pg 136 [group work]. |
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2.2 effects
The learner will be able to
2.2 effect of body weight.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 2.2 effect |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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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 |
Activities |
| 2.3 causes |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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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 |
Activities |
| 2.4 components |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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2.5 diet practices
The learner will be able to
2.5 diet.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 2.1 Terms |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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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 |
Activities |
| 2.6 relationship |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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2.7 disorders
The learner will be able to
2.7 eating disorders.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 2.7 disorders |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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3.1 terms
The learner will be able to
3.1 terms related to food consumer.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 3.9 careers |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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3.1 terms
The learner will be able to
3.1 terms related to the food consumer.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 3.1 terms |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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3.2 shopping
The learner will be able to
3.2 planning for food shopping.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 3.1 terms |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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3.3 wise buying
The learner will be able to
3.3 principles of wise food buying.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 3.3 wive buying |
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Master |
1.0 |
Arkansas State Frameworks |
Classroom
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3.4 places
The learner will be able to
3.4 places to shop for food.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 3.4 places |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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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 |
Activities |
| 3.5 sources |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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3.6 agencies
The learner will be able to
3.6 agencies that regulate food safety.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 3.6 agencies |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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3.7 issues
The learner will be able to
3.7 environmental issues related to food resources.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 3.7 issues |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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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 |
Activities |
| 3.8 trends |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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3.9 careers
The learner will be able to
3.9 careers related to food and nutrition.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 3.9 careers |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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4.1 terms
The learner will be able to
4.1 terms related to food technology.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 4.8 concerns |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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4.2 effect
The learner will be able to
4.2 effect of technology on food and nutrition.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 4.2 effect |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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4.3 issues
The learner will be able to
4.3 current issues and trends in food technology.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 4.3 issues |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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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 |
Activities |
| 4.4 computer |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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4.5 pursposes
The learner will be able to
4.5 purposes of food additives.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 4.5 purposes |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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4.6 convenience foods
The learner will be able to
4.6 advantages and disadvantages of convenience foods.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 4.6 convenience foods |
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Master |
1.0 |
Arkansas State Frameworks |
Classroom
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4.7 convenience foods
The learner will be able to
4.7 selection and preparation of convenience foods.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 4.7 convenience foods |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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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 |
Activities |
| 4.8 concerns |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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Unit 5: mircowave cookery
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5.1 terms
The learner will be able to
5.1 terms related to microwave cookery.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 5.4 untensils |
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Master |
1.0 |
Arkansas State Frameworks |
Classroom
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5.2 cookery
The learner will be able to
5.2 advantages and disadvantages of microwave cookery.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 5.2 mircrowave cookerly |
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Master |
1.0 |
Arkansas State Frameworks |
Classroom
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5.3 features
The learner will be able to
5.3 microwave oven features.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 5.3 features |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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5.4 utensils
The learner will be able to
5.4 utensils used in cooking.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 5.4 untensils |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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5.5 guidelines
The learner will be able to
5.5 guidelines in cooking in microwave ovens.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 5.5 guidelines |
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Master |
1.0 |
Arkansas State Frameworks |
Classroom
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5.6 ovens
The learner will be able to
5.6 convections and combination ovens.
| Strand |
Bloom's |
Scope |
Hours |
Source |
Activities |
| 5.6 ovens |
|
Master |
1.0 |
Arkansas State Frameworks |
Classroom
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