Applied Nutrition and Dietetics

Units 1 & 2 

Food Safety and Sanitation

Food Service/Management

Units 3 & 4 

Nutrition Care Process

Develop Nutrition Programs

Units 5 & 6

Nutrition Counseling 

 Community Education

Units 7 & 8

Conducting Research

 Careers in Nutrition

Unit 1

Food Safety and Sanitation 

Week 1-4

• History of Nutrition

• Demonstrate safety and sanitation practices to include appropriate dress and hygiene

• Food and Safety Regulating Bodies

• Foodborne Illness

Unit 2

Food Service/Management 

Week 5-7

• Investigate and design standard recipes to meet varying nutritional needs

• Develop Menus for clientele needs

• Etiquette, food presentation, table service

• Food preparation techniques

Week 8

• Food production/service systems

• Food Service Manager

• Management Styles

Unit 3

Develop Nutrition Programs

Week 9-11

• Nutrients-sources, functions, roles

• Implement nutrition strategies for various population

• Evaluate nutritional plans and diets

Unit 4

Nutrition Care Process

Week 12-15

• Nutrition care process-steps, tools, techniques

• Case Study reviews-create and analyze

• Analyze patient data 

• Client/Patient sensitivity

• Develop a dietary-care plan for specific community and or school members

• Ethics in Patient care

Midterm

Week 16

• FALL CCA

Unit 5

Nutrition Counseling

Week 17-20

• Describe counseling strategies

• Client considerations

• Unhealthy and Disordered Eating

• Lifestyle and nutrition-sedentary/active

• Food allergies/intolerances

Unit 6

Community Education

Week 21-26

• Needs of Learners- including style of learning

• Develop goals, objectives, and educational plans

• Mock teaching/discussions

• Community Nutrition Programs for varying populations

• Nutrition Education Community groups; nutrition and functions for body 

• Cultural Nutrition learning and integration

Unit 7

Conducting Research

Week 27-28

• Plan, conduct, and evaluate research

• Compare methods of research

• Effects of research

• Behavioral research

Unit 8

Careers in Nutrition

Week 29-30

• Food and technology

• Nutrition preservation and reuse

Week 31-35

• Industry trends, growth, and projections

• Academic skills in nutrition science careers

• Connections to the medical field

• Technology

• Professional organizations

• Licensure/Certifications and Qualifications

• Connect careers to education

• Industry work settings

Final

Week 36

• Spring CCA

Required Project: 

Practice Menu Practice

 Description of Project: 

Students will create a meal plan and a nutritionally balanced menu for one day. They will create recipes for one meal and will have the option to create the meal in the food lab.

Required Project: 

Nutrition Debates

Description of Project: 

Students will research an argumentative topic in nutrition and create a google slide to present to the class.

Required Project: 

Marketing Tools for Promoting Health

Description of Project: 

Using a website such as canva.com. Students will create marketing materials that promote healthy lifestyle choices. These can be used as educational tools around school or the community.

Required Project: 

Detailed Career research project/ fair

Description of Project: 

Individually students will research a career in the Nutrition or dietetics field and create a visual presentation. This could be used to create a career fair for all students displayed in the classroom or library

Cycle 1:

-Professionalism

-Teamwork

-Problem Solving

127.15 (2)(A)

127.15 (2)(B)

127.15 (2)(C)

127.15 (2)(D)

127.15 (2)(E)

127.15 (2)(F)

127.15 (2)(G)

127.15 (2)(H)

127.15 (2)(I)

127.15 (2)(J)

127.15 (2)(L)

Cycle 2:

- Job Seeking Skills

127.15 (2)(A)

127.15 (2)(H)

127.15 (2)(I)

127.15 (2)(J)

127.15 (2)(K)

127.15 (2)(L)

Cycle 3:

-Communication Skills

-Self Management Skill

127.15 (2)(A)

127.15 (2)(B)

127.15 (2)(C)

127.15 (2)(D)

127.15 (2)(E)

127.15 (2)(F)

127.15 (2)(G)

127.15 (2)(H)

127.15 (2)(I)

127.15 (2)(J)

127.15 (2)(L)

Cycle 4:

-Civic and Social Responsibility

127.15 (2)(F)

127.15 (2)(G)

127.15 (2)(H)

127.15 (2)(I)

127.15 (2)(L)