Family & Consumer Sciences
Food Preparation & Nutrition
Course Code: FN-2/723
Text Book: Food for Today
Course Outline
I. Role of Food in the Body (2 weeks)
Read Chapters:
2 "The Nutrients You Need" Pages 52-87
3 "Guidelines for Good Nutrition" Pages 88-111
A. Review of Essential Nutrients and Dietary Guidelines
Study Sections 3.1 "Dietary Guidelines" Pages 89-95
3.2 "The Food Guide Pyramid" Pages 96-102
B. The Digestion of Food
Study Section 2.5 "How Your Body Uses Food" Pages 79-84
II. Nutrition and Physical Fitness (2 weeks)
Read Chapters:
1 "Exploring Food Choices" Pages 20-51
5 "Food and Fitness" Pages 138-161
6 "Special Topics in Nutrition" Pages 162-183
13 "The Food Supply" Pages 348-369
A. Influences on Food Selection
Study Section 1.2 "Influences on Food Choices" Pages 26-31
B. Ideal Body Weight
Study Section 5.1 "A Healthy Weight" Pages 139-141
1. Food-related illnesses
a. Malnutrition
Study Section 13.3 "The Global Food Supply" Pages 361-366
b. Anorexia
c. Bulimia
Study Section 6.3 "Eating Disorders" Pages 175-178
2. Exercise and fitness
Study Section 5.3 "Exercise Basics" Pages 150-153
3. Weight loss, weight gain, and weight maintenance plans
Study Section 5.2 "Weight Management" Pages 143-149
C. Food Facts and Fallacies
1. Controlling fats, salt, and sugar
2. Vitamin Supplements
Study Section 3.3 "Separating Fact from Fiction" Pages 103-
III. Skills and Techniques of Food Preparation (3 weeks)
Read Chapters:
8 "Recipe Skills" Page 220-253
9 "Cooking Methods" Pages 254-289
12 "Shopping for Food" Pages 326-347
A. Review of Laboratory Procedures
1. Kitchen Safety
2. Recipe Skills
Study Section 8.1 "Recipe Basics" Pages 221 to 223
Study Section 8.2 "Measuring Skills" Pages 224 to 231
Study Section 8.3 "Changing A Recipe" Pages 232 to 23?
Study Section 8.4 "Preparation Tasks" Pages 238 to 23?
Market Orders
Study Section 8.5 "Time Management and Teamwork" Pages 246 to 250
Behavior
Lab Plans
Job Responsibilities
B. Kitchen Equipment
Study Section 9.1 "Equipment for Cooking" Pages 255-265
1. Microwave ovens
Study Section 9.3 "Microwave Cooking Techniques" Pages 271-278
2. Cutting tools
3. Portable Electric Appliances
C. Purchasing Food
1. Marketing Strategies
a. advertising
b. coupons
2. Shopping Lists
Study Section 12.1 "Before You Shop" Pages 327-332
Study Section 12.2 "Food Labels" Pages 333-338
Study Section 12.3 "In The Supermarket" Pages 339-344
3. Selecting a Store
4. Consumer Rights and Responsibilities
IV. Foundations of Nutritious Food Preparation (6 weeks)
Read Chapters:
18 "Dairy Foods and Eggs" Pages 454-481
19 "Meat, Poultry, Fish and Shellfish" Pages 482-521
20 "Food Combinations" Pages 522-549
24 "Special Ways with Foods Pages 640-673
A. Soups, Stocks, and Sauces
Section 20.3 "Soups and Sauces" pages 535 to 540
B. Salads and Dressings
Section 20.2 "Salads and Dressings" Pages 529 to 534
C. Eggs
Study Section 18.3 "Egg Basics" Pages 466-473
Study Section 18.4 "Using Eggs in Recipes" Pages 474-478
D. Poultry
Study Section 19.1 "Looking at Meat, Poultry, Fish and Shellfish" Pages 483-488
Study Section 19.3 "Poultry Selection and Storage" Pages 469-499
Study Section 19.5 "Preparing Meat, Poultry, Fish and Shellfish" Pages 506-518
E. Fish
Study Section 19.4 "Fish and Shellfish Selection and Storage" Pages 500-505
F. Beverages
Study Section 24.2 "Beverages" Pages 649-654
G. Deep Frying
H. Outdoor Cooking
I. Entertaining
V. The Basics of Baking (4 weeks)
Read Chapter 21 "Baking" Pages 550-583
A. Functions of Ingredients
Study Section 21.1 "Ingredients and Techniques for Baking" Pages 551-558
B. Baking Equipment and Storage
C. Preparation of Nutritious Bakery Items
Study Section 21.2 "Quick Breads" Pages 559-564
Study Section 21.3 "Yeast Breads and Rolls" Pages 565-570
Study Section 21.4 "Cakes, Cookies and Pies" Pages 571-578
VI. Careers in Food and Nutrition (1 week)
Read Chapter 25 "Careers in Food and Nutrition" Pages 674-689
A. Career Exploration
Study Section 25.1 "Career Opportunities" Pages 675-680
Study Career Profiles
Appliances Salesperson Page 389
Chef Page 287
Cooperative Extension Specialist Page 135
Dairy Writer Page 479
Etiquette Consultant Page 299
Family and Consumer Science Teacher Page 217
Fast Food Worker Page 687
Health Club Trainer Page 159
Hospital Volunteer Page 179
Pizza Maker Page 547
Processing Plant Worker Page 405
Retail Bakery Manager Page 579
Stock Clerk Page 345
Wedding Cake Baker Page 671
B. Career Suitability
Study Section 25.2 "The Successful Worker" Pages 681-688
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