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    Nutrition and Wellness

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    Voidance 79
    The document is a course framework for a Nutrition and Wellness course from the Minnesota Department of Education. It outlines topics that would be covered in the course including influences on nutrition, healthy lifestyles, dietary guidelines, and food handling. The course would prepare students for careers and further education in fields related to nutrition and dietetics. It recommends taking introductory foods and nutrition courses first. Intensive hands-on learning is an important part of the course through both school and work-based labs. Participation in student leadership organizations like FCCLA is also encouraged.

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    Nutrition and Wellness

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    Voidance 79
    81 views6 pages
    The document is a course framework for a Nutrition and Wellness course from the Minnesota Department of Education. It outlines topics that would be covered in the course including influences on nutrition, healthy lifestyles, dietary guidelines, and food handling. The course would prepare students for careers and further education in fields related to nutrition and dietetics. It recommends taking introductory foods and nutrition courses first. Intensive hands-on learning is an important part of the course through both school and work-based labs. Participation in student leadership organizations like FCCLA is also encouraged.

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    The document is a course framework for a Nutrition and Wellness course from the Minnesota Department of Education. It outlines topics that would be covered in the course including influences on nutrition, healthy lifestyles, dietary guidelines, and food handling. The course would prepare students for careers and further education in fields related to nutrition and dietetics. It recommends taking introductory foods and nutrition courses first. Intensive hands-on learning is an important part of the course through both school and work-based labs. Participation in student leadership organizations like FCCLA is also encouraged.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    81 views6 pages

    Nutrition and Wellness

    Uploaded by

    Voidance 79
    The document is a course framework for a Nutrition and Wellness course from the Minnesota Department of Education. It outlines topics that would be covered in the course including influences on nutrition, healthy lifestyles, dietary guidelines, and food handling. The course would prepare students for careers and further education in fields related to nutrition and dietetics. It recommends taking introductory foods and nutrition courses first. Intensive hands-on learning is an important part of the course through both school and work-based labs. Participation in student leadership organizations like FCCLA is also encouraged.

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    Nutrition and Wellness

    Minnesota Department of Education


    Academic Standards Course Framework
    Nutrition and Wellness
    Nutrition and Wellness prepares students for careers in and higher education programs related to nutrition, dietetics, food
    science, food research and development, and related careers that focus on assisting individuals and families in managing
    their personal, family, and social needs regarding nutrition, diet, and foods. The course of study includes, but is not limited
    to: advanced topics and issues in nutrition; advanced food science topics and issues; food and nutrition for individuals
    and families with special needs and disadvantaging conditions; topics related to management of daily living needs of
    individuals and families; nutrition and foods in child care and convalescent care; topics and issues related to maintaining
    the food supply; topics related to cleaning and maintenance, purchasing, and food preparation; managing operations in
    food production, food science, or food research and development establishments; providing for the dietary needs of
    persons with special requirements; related research, development, and testing. Ethical, legal, and safety issues as well as
    helping processes and collaborative ways of working with others are to be addressed. Intensive laboratory experiences
    with industry applications are a required component of this course of study. Work-based experiences in food and nutrition
    science careers are strongly encouraged.

    Recommended: Intro to Basic Foods and Nutrition, Food Preparation

    Application of Content and Multiple Hour Offerings


    Intensive laboratory applications are a component of this course and may be either school based or work based or a
    combination of the two. Work-based learning experiences should be in a closely related industry setting. Instructors shall
    have a standards-based training plan for students participating in work-based learning experiences. When a course is
    offered for multiple hours per semester, the amount of laboratory application or work-based learning needs to be
    increased proportionally.

    Career and Technical Student Organizations (CTSOs)


    Career and Technical Student Organizations are considered a powerful instructional tool when integrated into
    Career and Technical Education programs. They enhance the knowledge and skills students learn in a course by
    allowing a student to participate in a unique program of career and leadership development. Students should be
    encouraged to participate in FCCLA (Family, Career and Community Leaders of America), the CTSO for this area.

    FCCLA Student Leadership Opportunities:


    STAR Event Nutrition and Wellness
    STAR Event- Illustrated Talk
    STAR Event National Programs in Action (Student Body)
    STAR Event- Food Innovations
    Career Investigation *Entrepreneurship *Job Interview *Sports Nutrition
    Nutrition and Wellness

    21st Century Skills should be an integral part of all courses being taught. These soft skills are the foundation for all
    Career and Technical Education.

    Critical Thinking and Reasoning: Thinking Deeply, Thinking Differently

    Information Literacy: Untangling the Web

    Collaboration: Working Together, Learning Together


    Invention
    Self-Direction: Own Your Learning

    Invention: Creating Solutions

     Possible Course Titles

    1. STEM/STEAM Connections
     Food Product Development
     Food, Health and Nutrition
     Food Processing and Packaging
     Food Safety and Defense
     Food Chemistry
     Food Engineering
     Food Microbiology
     Food Sensory
     Sustainability
     Policy and Regulations
    Nutrition and Wellness

    1. Career Pathways
    Career Field: Agriculture, Food, and Natural Resources > Career Cluster: >Agriculture, Food, and Natural
    Resources> Career Pathways: Food Products and Processing Systems
    Career Field: Health Science Technology>Career Cluster: Health Science>Career Pathways:
    Biotechnology Research and Development, Diagnostic Services, Support Services, Health Informatics,
    Therapeutic Services

    Key
    FACS=Family and Consumer Sciences
    MNW-Minnesota Nutrition and Wellness
    STEM=Science, Technology, Engineering, and Math
    STEAM=Science, Technology, Engineering, Art, & Math
    FCCLA=Family, Community, & Career Leaders of America

    Topic: Wellness Influences

    Minnesota Frameworks: 1.0 Analyze factors that influence nutrition and wellness practices across the lifespan.

    National Standard: 14.1 Analyze factors that influence nutrition and wellness practices across the lifespan.

    STEM/STEAM Standard: 9.4.4.2. Personal & Community Health


    Benchmark: 9.4.4.2.2 Antibodies in Fighting Diseases
    Benchmark: 9.4.4.2.3 Immune System Responses
    Benchmark: 9.4.4.1.3 Contributions of Cultures
    National Minnesota Benchmarks/Competencies
    Standard Framework/
    Correlation Standard

    14.1.1 MNW 1.1 Examine the cultural, social, psychological, and spiritual impact on individual and family
    wellness.

    14.1.2 MNW 1.2 Analyze individual and family influences on food choices and other nutritional practices.

    14.1.3 MNW 1.3 Analyze the governmental, economic, and technological influences on food choices and
    practices.

    14.1.4 MNW 1.4 Analyze the effects of global and local events and conditions on food choices and practices.
    Nutrition and Wellness

    Topic: Healthy Lifestyles

    Minnesota Frameworks: 2.0 Determine individual needs for health and wellness.

    National Standard: 14.2 Evaluate the nutritional needs of individuals and families in relation to health and wellness
    across the lifespan

    STEM/STEAM Standard: Benchmark: 9.4.4.2.2 Antibodies in Fighting Disease


    National Minnesota Benchmarks/Competencies
    Standard Framework/
    Correlation Standard

    14.2.1 MNW 2.1 Identify the effects of nutrients on health, appearance, and peak performance.

    14.2.2 MNW 2.2 Explain the relationship of nutrition and wellness to individual and family health
    throughout the lifespan.

    14.2.3 MNW 2.3 Explore the effects of food and diet fads, food addictions, and eating disorders on
    wellness.

    14.2.4 MNW 2.4 Analyze sources of food and nutrition information, including food labels, related to health
    and wellness.

    14.2.2 MNW 2.5 Research the long-term effects of food choices

    Topic: Dietary Guidelines

    Minnesota Frameworks: 3.0 Align nutrition and wellness with individual and family needs.

    National Standard: 14.3 Demonstrate ability to acquire and utilize food to meet science-based dietary guidelines in
    nutrition and wellness of individuals and families across a lifespan.

    STEM/STEAM Standard: Benchmark: 9.4.4.2.4 Decisions & Health


    Benchmark: 9.4.1.2.2 Proteins in Cells
    National Minnesota Benchmarks/Competencies
    Standard Framework/
    Correlation Standard
    14.3.1 MNW 3.1 Apply USDA Dietary Guidelines to meet nutrition and wellness needs, including portion
    sizes and nutritional value of food.
    14.2.4 MNW 3.2 Describe how to read and interpret food labels.
    14.2.1 MNW 3.3 Identify food sources and functions of nutrients on wellness.
    14.3.1 MNW 3.4 Compare personal food intake to recommended dietary guidelines.
    14.3.2 MNW 3.5 Analyze and apply various dietary guidelines for individual needs.
    14.3.2 MNW 3.6 Design dietary strategies that meet health and wellness needs of individuals with special
    needs.
    14.2.2 MNW 3.7 Compare the relationship of nutritional intake and activity levels to health and wellness.
    Nutrition and Wellness

    Topic: Food Handling

    Minnesota Frameworks: 4.0 Demonstrate ability to select, store, prepare and serve nutritious food.

    National Standard: 14.3.3 Demonstrate ability to select, store, prepare and serve nutritious and aesthetically pleasing
    foods.

    STEM/STEAM Standard: Benchmark: 9.3.1.3 Units, Measurement and Conversion


    Benchmark: 9.3.1.5 Estimate and Accuracy
    National Minnesota Benchmarks/Competencies
    Standard Framework/
    Correlation Standard

    14.3.3 MNW 4.1 Comprehend proper measuring equipment, techniques, abbreviations, and equivalents.

    14.3.3 MNW 4.2 Demonstrate correct food preparation techniques including nutrient retention.

    14.3.3 MNW 4.3 Apply food buying strategies such as calculating food costs, planning food budgets, and
    creating market orders.

    14.3.3 MNW 4.4 Demonstrate food preparation techniques to reduce overall fat and calories.

    14.3.3 MNW 4.5 Practice food presentation appropriate for specific situations.

    14.4.1 MNW 4.6 Practice problem solving when planning, preparing, and serving a nutritious meal.

    Topic: Food Safety

    Minnesota Frameworks: 5.0 Evaluate factors that affect food safety from production through consumption.

    National Standard: 14.4 Evaluate factors that affect food safety from production through consumption.

    STEM/STEAM Standard:

    National Minnesota Benchmarks/Competencies


    Standard Framework/
    Correlation Standard

    14.4.1 MNW 5.1 Identify conditions that promote food safety and handling.

    14.4.2 MNW 5.2 Practice food safety and sanitation principles throughout the food preparation process.

    14.4.5 MNW 5.3 Analyze food borne illness factors, including causes, foods at risk, and methods of prevention
    Nutrition and Wellness

    commercially and by individuals and families.

    14.4.6 MNW 5.4 Examine public policy and case studies about food safety and sanitation.

    Topic: Food Science & Technology

    Minnesota Frameworks: 6.0 Evaluate the influence of science and technology on nutrition, food composition, safety.

    National Standard: 14.5 Evaluate the influence of science and technology on nutrition, food composition, safety and
    other factors.

    STEM/STEAM Standard: Benchmark: 9P.1.3.3.1 Technology and Society Changes


    National Minnesota Benchmarks/Competencies
    Standard Framework/
    Correlation standard

    14.5.1 Investigate how scientific and technical advances influence the nutrient content, availability,
    and safety of foods.

    14.5.2 Examine how the scientific and technical advances in food processing, storage, product
    development, and distribution influence nutrition and wellness.

    14.5.3 Determine the effects technological advances have had on selection, preparation and home
    storage of food.

    14.5.4 Analyze the effects of food science and technology on meeting nutritional needs.

    Topic: Careers
    Content Standard: Analyze jobs and preparation requirements for careers in nutrition and food occupations.

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