Greeley /Evans School District 6 Grade/High School ...

Greeley /Evans School District 6 Grade/High School Learning Guide

UNIT: Chapter 1 – What is Food Science?

A. History B. Areas C. Benefits D. Careers (i.e. : Research and Development Specialist; Food Scientist)

Grade Level Expectations (GLE)

Food Science

Enduring Concept: 1.Critique the selection of foods to promote a healthy lifestyle 2. Demonstrate practices and procedures that assure personal and workplace health and hygiene 3. Demonstrate use of current technology in food product development and marketing by conducting sensory evaluations of food products 4. Analyze nutrient requirements across the lifespan addressing diversity of people, culture, religions and health 5. Produce clear and coherent writing that includes all aspects of organization

1. Analyze career paths within food science, food technology, dietetics, and nutrition industries.

2. Apply risk management procedures to food safety, food testing, and sanitation.

MATH - Number Sense, Properties, and Operations

1. Quantitative relationships in the real world can be modeled and solved using functions

2. Expressions can be represented in multiple, equivalent forms

Reading and Writing - Oral Expression and Listening

1. Listening critically to comprehend a speaker’s message requires mental and physical strategies to direct and maintain attention

Earth Systems Science

1. There are costs, benefits, and consequences of exploration, development, and consumption of renewable and nonrenewable resources

Inquiry Question(s): (From the standards document) (FSDN) Analyze career paths within food science, food technology, dietetics, and nutrition industries. (FSDN) Apply risk management procedures to food safety, food testing, and sanitation.00000

Timeline: Weeks 2 Vocabulary

• Biotechnology

• Food Chain

• Food Science

• Sustainable farming

Greeley-Evans School District 6 of 12 2016-2017 Curriculum Guide

Greeley-Evans School District 6 2016-2017

of 12 Curriculum Guide

• Processing

• Production

• Preparation

• Evaluation

• Utilization

Assessments Evidence Outcomes Instruction

Performance Tasks

• Food Inc. Video Guide

• Food Inc. Postcard

• Meat Lab – Farm to Table

• Mystery Lab

• Research paper on recent contributions of food science ‘news update’

• The World of Food Science Unit Test Ch. 1-2

Other Assessments

Students will be able to…..

•Explain the roles and functions of individuals engaged in

food science, food technology, dietetics, and nutrition careers.

•Analyze opportunities for employment and entrepreneurial endeavors.

•Summarize education and training requirements and opportunities for career paths in food science, food technology, dietetics, and nutrition.

•Analyze the impact of food science, dietetics, and nutrition occupations on local, state, national, and global economies.

•Analyze the role of professional organizations in food science, food technology, dietetics, and nutrition careers

• What is food science activity

• Food Inc. Video

• Areas of Food Science stations

• Government agencies –USDA regulation picture packet

• Grant Family Farms Speaker

• Colorado Beef Council Speaker

• Chocolate – From Farm to Table

• Food Science Career Poster

Key teaching and Learning Experiences that imbed 21st Century Skills

Resources




UNIT: 1.The Laboratory A. Laboratory Equipment

2. Calibration Techniques B. Laboratory Safety

1. Safety Procedures 2. Working in the Laboratory 3. Preventing Food borne Illness

C. Measurement 1. Accuracy 2. The Metric System 3. Measuring

a. Length b. Volume c. Mass

Enduring Concept: 1.Critique the selection of foods to promote a healthy lifestyle 2. Demonstrate practices and procedures that assure personal and workplace health and hygiene 3. Demonstrate use of current technology in food product development and marketing by conducting

sensory evaluations of food products

4. Analyze nutrient requirements across the lifespan addressing diversity of people, culture, religions and

health

5. Produce clear and coherent writing that includes all aspects of organization d. Conversions

4. Recording Data a. Accuracy b. Units of Measure



Grade Level Expectations (GLE)

Food Science 1. Demonstrate use of current technology in food product development and marketing.

Physical Science

1.Newton’s laws of motion and gravitation describe the relationships among forces acting on and between objects, their masses, and changes in their motion – but have limitations

Patterns, Functions, and Algebraic Structures

1. Expressions can be represented in multiple, equivalent forms

Inquiry Question(s): (From the standards document) (FSDN) Demonstrate use of current technology in food product development and marketing.

Timeline: Weeks 2 Vocabulary

Academic: Unit Specific:

• Balance

• Beaker

• Buret

• Calibrate

• Graduated Cylinder

• Insoluble

• Meniscus

• Taring

• Accuracy

• Decimal system

• Metric system

• precision




Performance Tasks

• Goop

• Snicker doodles

• Bubble Gum (mass)

• Muffins

• Food Science Lab Unit Test

• Metric Brownies


•Maintain test kitchen/ laboratory and related equipment

and supplies.

• How to use a balance (mass)

• Length/Volume Worksheets

• Lab Equipment Stations

• Converting Recipes (food science pg 20)

• Metric Mania

Other Assessments


Resources




UNIT:

Scientific Evaluation A. Scientific Method

1. Forming a Hypothesis 2. Experimenting with Variables 3. Analyzing Data 4. Reporting 5. Developing and Revising Theories 6. Conducting Research a. Choosing a Topic

b. Researching Information

Sensory Evaluation A. Influences on Food Choices

1. Culture and Geography 2. Emotions and Psychology 3. Health Concerns 4. Food Costs 5. Technology

B. Sensory Characteristics (i.e. : Flavor, Appearance, Odor, Texture, other)

Enduring Concept: 1. Critique the selection of foods to promote a healthy lifestyle 2. Demonstrate practices and procedures that assure personal and workplace health and hygiene 3. Demonstrate use of current technology in food product development and marketing by conducting


4. Analyze nutrient requirements across the lifespan addressing diversity of people, culture, religions and health 5. Produce clear and coherent writing that includes all aspects of organization

C. Sensory Evaluation 1. A Scientific Approach 2. Maintaining the Safety of Food 3. Uniform Evaluations 4. Objectivity

Grade Level Expectations (GLE) Food Science:

1. Demonstrate use of current technology in food product development and marketing. 2. Demonstrate food science, dietetics, and nutrition management principles and practices.

Reading and Writing

1.Literary and narrative texts develop a controlling idea or theme with descriptive and expressive language (writing and composition)

2. Listening critically to comprehend a speaker’s message requires mental and physical strategies to direct and maintain attention (Oral Expression and Listening)

Math - Patterns, Functions, and Algebraic Structures

1. Quantitative relationships in the real world can be modeled and solved using functions 2. Expressions can be represented in multiple, equivalent forms

Inquiry Question(s): (From the standards document)

Demonstrate use of current technology in food product development and marketing. Demonstrate food science, dietetics, and nutrition management principles and practices.

Timeline: Weeks Vocabulary Data Deductive Reasoning Dependent Variable Experiment Hypothesis Independent Variable Inductive reasoning Theory


Variable Flavor Garnish Mouthfeel Olfactory Sensory Characteristics Sensory Evaluation Taste Blind Taste Buds Volatile


Performance Tasks Freezing Cream Lab Brownie Lab (substitute fat) Scientific Method Exam Pizza Lab Food Photography Lab

Other Assessments

Students will be able to….. Conduct sensory evaluations of food products.

Independent/Dependent Variable worksheet Developing a Food Science Experiment (activity 24A) Poster after Lab w/ Lab Report Form Odor Lab Soda Experiment /Article Jelly Bean Experiment


Food Innovation • Intro Star Event




Resources


UNIT:

V. Basic Food Chemistry A. Elements, Compounds and Mixtures

a. Ionic Bonding b. Covalent Bonding c. Chemical Equations

3. Physical Changes

a. Phase Changes b. Reversible Physical Changes

4. Chemical Changes

Enduring Concept: 1.Critique the selection of foods to promote a healthy lifestyle 2. Demonstrate practices and procedures that assure personal and workplace health and hygiene 3. Demonstrate use of current technology in food product development and marketing by conducting


4. Analyze nutrient requirements across the lifespan addressing diversity of people, culture, religions and

health

5. Produce clear and coherent writing that includes all aspects of organization



Grade Level Expectations (GLE) Science – Physical Science

1. Matter has definite structure that determines characteristic physical and chemical properties 2. Matter can change form through chemical or nuclear reactions abiding by the laws of conservation of mass and energy

3. Atoms bond in different ways to form molecules and compounds that have definite properties

4. When energy changes form, it is neither created not destroyed; however, because some is necessarily lost as heat, the amount of energy

available to do work decreases

Inquiry Question(s): (From the standards document)

Timeline: Weeks Vocabulary Atom Chemical Property Compound Element Matter Mixture Molecule Phase Physical Property Property Pure Substance Solution Atomic Mass Atomic Number Chemical bond Chemical equation Chemical reaction Covalent Bond Covalent Compound Electron Ion Ionic bond Ionic compound Mass number



Mole Nucleus Neutron Periodic table Physical change Product Proton Reactant


Performance Tasks

Homogeneous/Heterogeneous Lab Peanut Brittle Pancake Lab Salad Dressing/Mayo Creating an oil-water Emulsion (experiment 22A) Chemistry Fundamentals Unit Test (7,8)


Other Assessments


Resources


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Greeley /Evans School District 6 Grade/High School ...

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