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PTZ306: Nutrition Fit & Well (2012-2013)

CURRICULUM PROGRAM: Physical Education
COURSE TITLE: Nutrition Fit & Well
CALENDAR YEAR: 2012-2013
GRADE LEVEL: 9-12
CODE: PTZ306
TYPE: GV
CREDITS: 0.50
COURSE LENGTH: 18 weeks

Major Concepts/Content: This course is designed to develop students' range of nutritional understandings for application to a career in the food, nutrition, and wellness industries, as well as development of quality of life competencies. Students will explore dimensions of sound nutrition, analysis of nutritional content, and develop skills to plan nutritional meals that contribute to fitness and wellness. Students will utilize computer analysis to evaluate their individual diet and how it relates to their personal wellness. An understanding of how food production, distribution, and consumer marketing affect our buying and eating habits will be developed. Course content includes the concepts of workspace management, food preparation basics, food supplements, brain/nutrition interface, dietary planning, consumer purchasing, cultural food influences and exploration of careers in the food, nutrition, and wellness industries.

Major Instructional Activities: Students will: analyze nutrition and wellness concepts in a skills application laboratory; plan and prepare nutritionally based meals; develop an understanding of the course content through hands-on activities, and conduct research. Students will investigate food service occupations or careers through research and related field trips. Students will participate in discussions to clarify and reflect on course content. Cooperative learning, individualized instruction, team building and a project-problem approach will be emphasized. Students will prepare oral and written projects. Synthesis of self-concept, values clarification, decision-making, and problem solving skills will be integrated into all phases of the course content. Instruction includes thinking skills strategies and attends to multiple intelligence.

Major Evaluative Techniques: Assessment of mastery learning is determined through written and oral evaluations, class participation, and laboratory performance. Evaluations include demonstration of understanding through projects, use of materials, cooperative work with others, independent work, and timely completion of assignments.

Course Objectives: Upon completion of this course, students should be able to

• Analyze consumer skills required to make wise food purchases
• Explain how selected factors can affect food choices or requirements
• Evaluate nutritional principles essential in maintaining personal health
• Evaluate a relationship between dietary intake and brain function
• Evaluate major factors affecting the selection of nutritional foods and preparation skills
• Compare and contrast possible employment interests in selecting a career in the food, nutrition, and wellness industries.