Nutrition

West Haven Public Schools

Unit Planning Organizer

Revised September 2010

Subject – Food and Careers                                                        

Grade – 10 -12

Unit- Nutrition                                                                               

Pacing – 2 weeks

Essential Question(s):

  • How does portion size and understanding of nutrition affect our health?
  • How are carbohydrates, fats and proteins different?
  • How can one food provide multiple nutrients?

Big Idea(s):

  • Carbohydrates, proteins and fats can break down into different forms that aid the body differently
  • Portion size and knowledge of nutrients in foods leads to good health

CT State Standards (includes West Haven’s “Priority” GLES’s in BOLD and “Supporting” Standards)

  • ACF 8: nutrition
    • 3. Interpret food labels in terms of the portion size, ingredients and nutritional value.
    • 4. Describe primary functions and major food sources of major nutrients.
    • 5. Discuss various diets (i.e. food allergies, alternative dieting, vegetarian, etc;).

 “Unwrapped” Concepts and Skills, and Bloom Levels (BL)

Concepts(Need to Know)

Skills(Able to Do)

BL

 

Nutritional value

Functions of nutrients

Various types of diets

 

Teacher added

 

Super foods

 

Digestion

 

 

Interpret

 

Describe

 

Discuss

 

 

 

 

 

Interpret

 

Understand

 

 

4

 

2

 

2

 

 

 

 

 

4

 

2