1. Family and Consumer Science Overview and Expectations

2. Contact information Mrs. Hutcheson bhutcheson@telfair.k12.ga.us www.bhutcheson.weebly.com

3. Overview-Pathway Nutrition and Wellness Nutrition through the Lifespan Food and Science

4. Course Requirements Students will not be assigned a textbook. Students will use:  Internet-Students must have a current Internet permission form signed on file.  Nutrition and Wellness: Glencoe/McGraw-Hill.  www.bhutcheson.weebly.com www.bhutcheson.weebly.com Class website-blogs will be used weekly. Please check for presentations, assignments, and other notes.

5. Course requirements Three ring binder with three sections (plenty of paper) including a plastic sleeve for recipe cards.  Sections: (1)journal, (2)vocabulary, (3) notes and assignments, recipe cards in plastic sleeve Pens (black or blue) Students will be required to complete bell ringer assignments which will include blogs and journal entries.

6. Group/Lab work Groups will sometimes choose themselves and will sometimes be teacher assigned. Once groups have been recorded, changes will not be made except from a parent request emailed to bhutcheson@telfair.k12.ga.us. bhutcheson@telfair.k12.ga.us All students must participate in all labs. Labs include set up, cleaning, and tasting. Refusal to participate in a lab will result in a zero. Taste testing is a substantial part of the food lab experience. If a student has an allergy to a particular food, please indicate it on the attached waiver form.

7. Make up work/Grading It is the student’s responsibility to check for makeup assignments on class website. Lab make ups will involve an independent assignment. Weekly Assignments- 30% Labs – 30% FCCLA Project Participation-15% 9 weeks exams- 25%

8. Sample weekly schedule FCCLA activities will be all week Monday-notes and teacher samples Tuesday-assignments on computer, grocery list MUST be turned in Wednesday-assignments Thursday-kitchen/fitness lab Friday-kitchen results/speakers

9. Five Finger Classroom Rules

10. FCCLA Family, Career and Community Leaders of America Students will participate in local, state and national FCCLA projects. Yearly dues are $20. ($15 if received by August 12) Sample activities may include: Georgia National Fair-competitions will be entered Prom menu planning Teacher appreciation events State and local competitions/conventions

11. Standards Nutrition and Wellness FCS-FNW-1: The student will discuss basic nutrient requirements & their use in dietary planning. FCS-FNW-2: Students will become aware of the effects of disordered eating. FCS-FNW-3: Students will identify the factors that affect food choices and dietary quality. FCS-FNW-4: Students will utilize the My Pyramid to demonstrate serving size and recommended daily intake of different food groups. FCS-FNW-5: Students will apply the Dietary Guidelines throughout the lifespan as they relate to modern life. FCS-FNW-6: Students will demonstrate through communication and reading labels the importance of the Nutrition Facts panel and identify number of servings per containers.

12. Standards Nutrition and Wellness FCS-FNW-7: Students will examine and discuss the health risks of an unhealthy lifestyle, dietary choices and unbalanced nutritional intake. FCS-FNW-8: Students will demonstrate that wellness and fitness are results of a well balanced diet, knowledge of nutrition and calorie burning. FCS-FNW-9: Students will discuss food safety in the kitchen, including cross-contamination and the risks associated in the lack of human cleanliness in creating food borne illness. FCS-FNW-10: Students will demonstrate safe food sanitation procedures. FCS-FNW-11: Students will discuss domestic and professional kitchen equipment and its use in providing safe and sanitary food.

13. Standards Nutrition through the Lifespan FCS-FNL-1. Students will design and demonstrate a nutritious diet. FCS-FNL-2. Students will discuss the requirements of maternal and fetal nutrition during pregnancy. FCS-FNL-3. Students will discuss the proper feeding of newborns by analyzing nutritional requirements and potential deficiencies of mother and child during the first weeks after birth. FCS-FNL-4. Students will develop and analyze a nutritionally balanced diet for infants from birth through the first year of life. FCS-FNL-5. Students will explain the nutritional requirements of the stages of childhood. FCS-FNL-6. Students will explain the nutritional requirements of the adolescence diet. FCS-FNL-7. Students will explain the nutritional requirements of the middle adult years FCS-FNL-8. Students will explain the nutritional requirements of the aging individual. FCS-FNL-9. Students will identify careers in foods and nutrition.

14. Safety We will begin both classes with a safety lesson. Review the handout “Laboratory Safety and Sanitation.”  You will be quizzed online at the end of the Safety Unit.

15. Forms/Daily Requirements