Food, Family & Society
Course Syllabus
by Carol Braun
August 17, 2005
Food, Family, & Society
Course Syllabus
First and Second Semester ‘05-’06
Reason for this course: This 2-semester course emphasizes not only the importance of food in maintaining health, but also the social and cultural impact food has on meeting individual and family needs. People’s food related goals such as nutrition, availability, preparation, cost and safety are also explored. Comparison of food practices among different world cultures will also be examined.
Text Used : Guide to Good Food, 5th edition
The Goodheart-Willcox Publishing Co.
Student Provided Materials (needed for class EVERY DAY):
a spiral notebook OR a 3 ring binder with notebook paper (that will be used for this class ONLY)
something to write with - either pen or pencil
Course Outline (1st semester)
Unit I - The Importance of Food
What is Food?
Why do we eat?
What influences what we choose to eat?
How has man’s diet and eating habits changed through history?
Unit II - Getting Started in the Kitchen
How to read & use recipes
abbreviations
cooking terms
adjusting recipe amounts
Measuring ingredients
Using kitchen equipment
Reaching the 4 goals of a meal manager - providing good nutrition,
using planned spending (food budgets), preparing satisfying meals that look & taste appealing, and controlling the use of time and energy in meal preparation
Being a knowledgeable consumer -types of stores available for food purchases, comparison shopping, becoming aware of sales techniques used by supermarkets, reading food & nutrition labels for information
Unit III - Safeguarding the Family’s Health
What is the difference between safety, sanitation, & hygiene?
What are food-borne illnesses? How can they be prevented?
What is the food danger zone?
Unit IV (Chapter 13-16) Meat, Poultry, Fish, & Eggs
What nutrients are supplied by this food group?
What do you look for when selecting/purchasing this food group?
How do you store this food group?
How do you prepare this food group?
Unit V - (Chapter 17) Dairy Products
What nutrients are supplied by this food group?
What do you look for when selecting/purchasing this food group?
How do you store this food group?
How do you prepare this food group?
Unit VI - (Chapter 18-20) Fruits, Vegetables, Salads, Casseroles, & Soups
What nutrients are supplied by this food group?
What do you look for when selecting/purchasing this food group?
How do you store this food group?
How do you prepare this food group?
Unit VII - (Chapter 21-23)Cereal Products, Breads, Cakes, Cookies, Pies
What nutrients are supplied by this food group?
What do you look for when selecting/purchasing this food group?
How do you store this food group?
How do you prepare this food group?
Course Outline (2nd semester ‘03-04)
Unit 1 - The Management of Food
Kitchen & Dining Areas
How have modern kitchens “evolved” through history?
What are work centers? the work triangle?
What are the common kitchen shapes?
What are table appointments? (dinnerware, flatware, beverage ware, hollow ware, linens, centerpieces)
How do you correctly set a table?
What are the different styles of meal service and when might each be used?
Planning a party
Host & guest responsibilities
The need for and importance of manners
Unit 2 - The Importance of Nutrition
Chapter 2 - Nutritional Needs
What are the 6 major nutrient groups? Why do we need each of them and what foods provide each of them? What happens if we get too many (excess) or not enough (deficiency)?
How does our body digest and absorb nutrients from food?
Chapter 3 - Making Healthy Food Choices
What is the Food Pyramid and how is it used to plan a balanced diet?
What are the U.S. Dietary Guidelines? How can we change eating habits to meet them?
How do we read and use the information on food nutrition labels?
Chapter 4 - Nutrition Through the Life Cycle
How do nutritional needs change throughout the human life cycle?
What is a vegetarian?
What does our culture consider attractive? Why? How does this influence self-esteem?
What is anorexia? bulimia? How do self-image and cultural expectations contribute to these disorders?
What is the best way to lose weight?
***The following units will be inserted in the outline at various student selected breaks in the year.
Regional Cuisine of the US
Food types and customs from each of the 7 US regions - New England, Mid- Atlantic, South, Midwest, Southwest/West, Pacific Northwest, Hawaii
Cultural Foods of Latin America
What factors influence food habits? climate, geography, population, etc.
What are Latin American food habits?
How do they compare to &/or influence our own food habits?
Cultural Foods of Asia
What factors influence food habits? climate, geography, population, etc.
What are Asian food habits?
How do they compare to &/or influence our own food habits?
What role does religion play in food practices?
Cultural Foods of Europe
What factors influence food habits? climate, geography, population, etc.
What are European food habits?
How do they compare to &/or influence our own food habits?
Cultural Foods of Middle East & Africa
What factors influence food habits? climate, geography, population, etc.
What are the food habits of this area?
How do they compare to &/or influence our own food habits?
What role does government and economics play in food practices?
Cultural Foods
Food, Family & Society
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