Home Economics - Consumer/Foreign Foods

Home Economics

·	Child Development
·	Introduction to Home Economics
·	Child Care (Prospect Only)
·	Prenatal and Parenting (Prospect Only)
·	Foods (Prospect Only)
·	Fiber Arts/Creative Design
·	Creative Design/Interior Design
·	Interior Design & Architecture
·	Advanced Fashion Design & Merchandising
·	Consumer/Foreign Foods
·	Living in Today's World
·	Child Care
·	Advanced Child Care
·	Fashion Design and Merchandising
·	ROP Chef Prep
·	Careers (Prospect Only)

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Oroville Union High School District

Home Economics

Home Economics - Consumer/Foreign Foods

Printable Version

Goals and Descriptions

Nutrition and Health Practices

Nutrition and Health Practices Description

Relationship of Nutrition & Good Hea
The learner will be able to define the relationship between nutrition and good health.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 1.1

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 2 & 4 [Textbook].

Food Guide Pyramid Categories & Serv
The learner will be able to explain and comparing the food categories and recommended servings in the Food Guide Pyramid with those in their daily diet.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 1.2

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 2 & 4 [Textbook].

Functions and Sources of Major Nutrients
The learner will be able to identify the major nutrients and explaining their functions and sources.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 1.3

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 2 & 4 [Textbook].

Label Information on Food Products
The learner will be able to compare and analyze label information on food products.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 1.4

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 2 & 4 [Textbook].

Food-Related Illnesses
The learner will be able to describe food-related illnesses, including anorexia, bulimia, obesity, and malnutrition.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 1.5

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 2 & 4 [Textbook].

Nutritional Needs During the Life Cycle
The learner will be able to evaluate nutritional needs that occur during various stages of the life cycle and designing a diet to meet the changing nutritional needs of individuals in different stages of the life cycle.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 1.8

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 2 & 4 [Textbook].

Research on Effects of Salt, Sugar, Etc.
The learner will be able to review and reporting on current research that examines the effects of food additives, salt, sugar, fats, and complex carbohydrates.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 1.11

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 2 & 4 [Textbook].

Nutritional Terminology
The learner will be able to define current nutritional terminology, such as natural, organic, reduced fat, and enriched.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 1.12

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 2 & 4 [Textbook].

Media Influence on Nutrition and Fitness
The learner will be able to evaluate the influence of the media on nutrition and physical fitness.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 1.14

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 2 & 4 [Textbook].

Public and Private Services Agencies
The learner will be able to identify and describe the services of public and private agencies that provide food and nutrition information and protection to consumers at the local, state, and national levels.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 1.15

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 2 & 4 [Textbook].

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Food Safety and Sanitation

Food Safety and Sanitation Description

Food Spoilage and Contamination
The learner will be able to identify organisms that cause food spoilage, sources of contamination, and conditions required for the growth of organisms.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 2.1

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 5 [Textbook].

Food-Borne Illnesses
The learner will be able to identify common types of food-borne illnesses.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 2.2

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 5 [Textbook].

Sanitary Practices for Food Preparation
The learner will be able to employ sanitary practices before, during, and after food preparation and service.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 2.3

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 5 [Textbook].

Food Preparation and Storage Techniques
The learner will be able to select proper techniques for storage and preparation of food.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 2.4

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 5 [Textbook].

Food Safety Regulations Agencies
The learner will be able to describe the agencies that determine food safety regulations.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 2.5

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 5 [Textbook].

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Facilities and Equipment

Facilities and Equipment Description

Minimizing Kitchen Safety Hazards
The learner will be able to identify and minimize safety hazards in the kitchen.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 3.1

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 7-9 [Textbook].

Accidents with Food and Equipment
The learner will be able to identify and select steps to be followed during emergencies related to accidents with food and equipment.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 3.2

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 7-9 [Textbook].

Ensuring a Safe Kitchen Environment
The learner will be able to list special precautions to ensure safe kitchen environments for children and individuals with special needs.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 3.3

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 7-9 [Textbook].

Surfaces and Materials Used in Kitchens
The learner will be able to analyze a variety of surfaces and materials used in kitchens and asses their characteristics in terms of sanitation, safety, and maintenance.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 3.4

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 7-9 [Textbook].

Using Appliances and Equipment
The learner will be able to use a variety of appliances, equipment, and techniques to prepare food and meals.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 3.9

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 7-9 [Textbook].

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Meal Management

Meal Management Description

Managing Time, Energy and Resources
The learner will be able to identify ways to manage time, energy, and resources when planning and preparing meals.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 4.1

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 3 & 10 [Textbook].

Management Techniques
The learner will be able to use the management techniques for conserving time, energy, and resources when planning and preparing foods or meals.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 4.2

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 3 & 10 [Textbook].

Consumer Skills for Saving Money
The learner will be able to use consumer skills to save money when selecting foods.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 4.3

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 3 & 10 [Textbook].

Decision-Making Skills
The learner will be able to apply decision-making skills for purchasing food.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 4.4

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 3 & 10 [Textbook].

Comparing Food Labels
The learner will be able to compare information on food labels to compute unit cost, serving sizes, and amount needed.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 4.5

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 3 & 10 [Textbook].

Planning Meals with Contrasts
The learner will be able to plan meals that apply the principles of contrasts in flavors, colors, textures, and temperatures.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 4.6

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 3 & 10 [Textbook].

Commercially Prepared Convenience Food
The learner will be able to compare the advantages and disadvantages of using commercially prepared and convenience food products with those of using home-prepared foods in terms of cost, quality, nutritional value, time, and energy.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 4.7

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 3 & 10 [Textbook].

Comparing Fresh and Processed Foods
The learner will be able to compare information about fresh and processed food in terms of storage, safety, use, cost, and nutritional value.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 4.9

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 3 & 10 [Textbook].

Comparing Prices, Brands, Etc.
The learner will be able to use consumer skills in selecting food that include comparing and selecting quality, unit prices, products, expiration dates, and brands.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 4.10

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 3 & 10 [Textbook].

Local Food Source Outlets
The learner will be able to identify and compare local food source outlets for cost, convenience, services, and variety of selections.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 4.11

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 3 & 10 [Textbook].

Preparing Meals at Home or Dining Out
The learner will be able to summarize the advantages and disadvantages of preparing meals at home and dining out.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 4.12

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 3 & 10 [Textbook].

Meals for Stages of the Life Cycle
The learner will be able to compare meals and compute meal costs for time, money, resources, nutritional quality, and satisfaction for various lifestyles and different stages of the life cycle.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 4.13

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 3 & 10 [Textbook].

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Food Preparation

Food Preparation Description

Dry and Liquid Measurements
The learner will be able to use appropriate equipment and techniques for dry and liquid measurements.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 5.1

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 13-23 [Textbook].

Converting Volume & Weight Measureme
The learner will be able to convert volume and weight measurements to increase and decrease yields of recipes.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 5.2

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 13-23 [Textbook].

Food Preparation Technology
The learner will be able to define food preparation terminology used in the preparation of a variety of food products.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 5.4

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 13-23 [Textbook].

Properties & Functions of Ingredient
The learner will be able to describe the properties and functions of ingredients used to prepare foods.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 5.5

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 13-23 [Textbook].

Preserving Nutrients & Enhancing Fla
The learner will be able to apply food preparation techniques that preserve nutrients and enhance the flavor and appearance of food.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 5.6

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 13-23 [Textbook].

Techniques that Affect Health
The learner will be able to identify food preparation techniques that can affect health.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 5.7

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 13-23 [Textbook].

Food Preparation Techniques & Skills
The learner will be able to define and demonstrate food preparation techniques and skills.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 5.8

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 13-23 [Textbook].

Food Preparation for Various Lifestyles
The learner will be able to analyze time, energy, equipment, and use of resources in food preparation for individuals and families with various lifestyles or at different stages of the life cycle.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 5.9

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 13-23 [Textbook].

Aesthetically Pleasing & Nutritious
The learner will be able to apply basic concepts of food preparation and nutrition by planning, preparing, and serving aesthetically pleasing and nutritious meals.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 5.10

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 13-23 [Textbook].

Aesthetics of Food Presentation
The learner will be able to examine and apply psychology and aesthetics of food presentation.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 5.11

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 13-23 [Textbook].

Substitutions in Standardized Recipes
The learner will be able to select appropriate food ingredients as substitutions in standardized recipes.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 5.12

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 13-23 [Textbook].

Current Trends in Food Preparation
The learner will be able to investigate and describe current trends in food preparation.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 5.13

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 13-23 [Textbook].

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Meal Service and Etiquette

Meal Service and Etiquette Description

Basic Table-Setting Techniques
The learner will be able to practice basic table-setting techniques.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 6.1

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 24 [Textbook].

Table Manners and Etiquette
The learner will be able to practice table manners and etiquette as commonly accepted in the United States.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 6.2

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 24 [Textbook].

Table Settings for Special Occasions
The learner will be able to describe and practice table settings for various occasions.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 6.3

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 24 [Textbook].

Variety of Meal Service Styles
The learner will be able to describe and practice a variety of meal service styles.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 6.4

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 24 [Textbook].

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Food and Culture

Food and Culture Description

Regional Differences in the U. S.
The learner will be able to identify regional differences in the United States affecting the preparation and service of foods.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 7.1

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 26-31 [Textbook].

Cultural Differences
The learner will be able to identify cultural differences affecting the preparation and service of foods.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 7.2

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 26-31 [Textbook].

Cultural Preparation Techniques
The learner will be able to research different cultures and compare food preparation techniques, table settings, meal etiquette, and food habits and traditions commonly found in the United States.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 7.3

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 26-31 [Textbook].

Food Choices and Habits
The learner will be able to relate the influence of such factors as culture, geographic region, and socioeconomic status on food choices and habits.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 7.4

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 26-31 [Textbook].

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Science of Food and Nutrition

Science of Food and Nutrition Description

Nutrients and Nutrient Density
The learner will be able to define nutrients and nutrient density.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 8.1

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 2 & 4 [Textbook].

Nutrient Composition
The learner will be able to analyze and compare the nutrient composition of a variety of foods and recipes.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 8.3

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 2 & 4 [Textbook].

Type & Function of Protein, Carbs, E
The learner will be able to relate the types and functions of proteins, carbohydrates, fats, vitamins, and minerals to dietary needs and associated health conditions throughout the life cycle.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 8.4

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 2 & 4 [Textbook].

Physical and Chemical Processes
The learner will be able to describe the physical and chemical processes that occur during food preparation and the effects of cooking methods and ingredient substitution on food products and their nutritional value.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 8.11

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 2 & 4 [Textbook].

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Food Production and Technology

Food Production and Technology Description

Impact of Food Technologies
The learner will be able to evaluate the impact of current and emerging food technologies on food quality, availability, and cost.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 9.2

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 3 & 4 [Textbook].

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Careers Related to Food Science

Characteristics of Professionals
The learner will be able to identify characteristics of effective food service, food science, dietetics, and nutrition professionals.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 10.1

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 6 [Textbook].

Interests, Aptitudes, and Abilities
The learner will be able to compare personal interests, aptitudes, and abilities with those required in food service, food science, dietetics, and nutrition careers.

Strand	Scope	Source
Food and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food and Nutrition 10.2

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 6 [Textbook].

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