Course Objective: 
Foods I. is designed to enable a student to learn nutrition information to personalize their life, health, and diet. Students will study the biological and chemical basis of nutrition, food preparation, and processing while learning the scientific principles as they apply to food and nutrition. Students will learn basic nutrition facts and ways to improve their overall diet. This course takes an in depth look into how food choices can maximize personal health and decrease disease and risk factors. Students will hone their cooking skills in studying the following units and labs:


  1. The 5 Food Groups (Grains, Fruits, Vegetables, Protein, Dairy)
  2. The 6 Essential Nutrients (Carbohydrates, Protein, Fat, Vitamins, Minerals, Water)
  3. Meal Planning Essentials
  4. Healthy Snacking
  5. Eating Disorders, Dieting, and Dietary Supplements
  6. Sports Nutrition (training, hydration, weight concerns
  7. The Science of Baking


Spring 2017
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