DYERSBURG HIGH SCHOOL CURRICULUM

Subject: NUTRITION AND FOODS _____ Semester

Grade: _____ Year

	TOPIC	ESSENTIAL QUESTION
AUGUST	FCCLA Decisionmaking	Why are leadership, citizenship, and teamwork skills required for success in the family, workplace, and community? Why is FCCLA an integral part of the Family and Consumer Sciences curriculum? How do personal values, goals, needs, and wants influence one’s attitudes and behavior?
SEPTEMBER	Eating Patterns Safety & Sanitation Recipe Use	How do various factors influence eating patterns? How does one perform safety and sanitation procedures when dealing with food? How does one select and utilize recipes to achieve desirable results?
OCTOBER	Breads Pies/cakes	How does one properly and efficiently prepare breads and other baked products?
NOVEMBER	Entertaining	How does one efficiently/properly prepare and serve food for special events?
DECEMBER	Careers	How would a person obtain careers in nutrition and food industries? How does one choose and prepare for a career/occupation?
JANUARY	Nutrition	How do eating habits and food choices impact health? How does one apply nutritional principles to the selection and preparation of foods for the family?
FEBRUARY	Consumer Management	How does the consumer utilize resources to plan food purchases and preparation?
MARCH	Eggs/Milk/Meats Vegetables/Fruits	How does one use basic principles to properly prepare different types of good?
APRIL	Ethnic Foods Meal Preparation	How are eating patterns and food practices influenced by culture? How does one plan, prepare, and serve nutritious/appealing foods?
MAY	Meal Preparation	How does one plan, prepare, and serve nutritious/appealing foods?