Course: Foods  Credit: 1

Foods is a year-long course which provides the foundation (1st course) for a 3 year/course sequence leading to the opportunity to sit for a Nutrition certification. In this yearlong course the student will cover nutrition to promote healthy lifestyles. Family meals, the preparation of food, and cooking techniques including foods from scratch as well as convenience foods will be covered. World foods and foods with cultural influence will also be covered.

Course: Child Development Credit: 0.5

Child development is designed to focus on the impact of the parenting and care-giving roles in society. This course will provide students with a thorough range of information concerning positive parenting, family patterns, considerations before pregnancy, human reproduction, family planning, prenatal care, labor and birth. Emphasis of this course will address the knowledge, skills, attitudes and behaviors associated with supporting and promoting optimal growth and development of the newborn through age three.

Course: Family Health Credit: 0.5

Family Health provides a background for making good personal and family health choices. Emphasis on wellness and examining body structures are main focuses. Through the study of nutrition, fitness, exercise, healthy lifestyle, disease prevention, and understanding the body systems will enable students to make lifelong healthy decisions. Content learned in this course will provide foundational knowledge applicable to each student’s individual success setting short-term and long-term healthy living goals.

Course: Housing Environment & Design Credit: 0.5

Housing Environment & Design explores house styles, furniture style and arrangement, color and design principles, floor plans, universal design, and financial aspects of housing. 

Course: Foods  Credit: 1

Foods is a year-long course which provides the foundation (1st course) for a 3 year/course sequence leading to the opportunity to sit for a Nutrition certification. In this yearlong course the student will cover nutrition to promote healthy lifestyles. Family meals, the preparation of food, and cooking techniques including foods from scratch as well as convenience foods will be covered. World foods and foods with cultural influence will also be covered.

Course: Teen Living  Credit: 0.5

Teen Living is course helps students understand and cope with personal, family, and social challenges. Emphasis is placed on communication, decision-making skills, and building stable relationships with family and peers.

Course: Food Management   Credit: 1

Food Management is a year-long course which provides fundamentals (2nd course) for a 3 year/course sequence leading to the opportunity to sit for a certification. Admission to this course requires successful completion of a yearlong course Foods with a grade of C or better or by permission of the course instructor(s). In this course the student will analyze influences on food choices and nutritional practices, demonstrate the ability to select, store, prepare and serve safe, nutritious and appealing foods, evaluate food and nutrition information, assess conditions and practices that promote safe food handling, analyze safety and sanitation practices, analyze causes and risks for food borne illness, analyze influences of scientific and technical advances on the nutrient content, availability and safety of foods, food processing, storage and product development, analyze job preparation requirements, personal interests and goals for careers in the nutrition and food occupations. The prerequisite for course is to have completed Foods (1st course) with a "C" or better.

Course: Nutrition & Wellness Credit: 1

Nutrition & Wellness is a yearlong course which provides fundaments (3rd course) for a 3 year/course sequence leading to the opportunity to sit for a Nutrition certification. Admission to this course requires successful completion of the yearlong course Foods with a grade of C or better or by permission of the course instructors. In this course the student will access influences on food choices, nutrition and wellness across the lifespan, analyze governmental influences related to nutrition, analyze the effect of foods and diets on wellness, apply science-based dietary guidelines to meet nutritional needs, recognize health and nutrition requirements of individuals, evaluate food and nutrition information, analyze safety and sanitation practices, analyze causes and risk for food borne illness, determine the effects of food science and technology on meeting nutritional needs, evaluate the functions and requirements of nutrients on nutrition and wellness across the life span, analyze job preparation requirements, personal interests and goals for careers in the nutrition and food occupations.

Instructors: Kerrie Swain & Sherri Gholsen

Email: kswain@spsr6.org

sgholsen@spsr6.org