National Standards for Family and Consumer Sciences achieved in Sports Nutrition course
Sports Nutrition Course Syllabus
Recipes used in class
Sports
Nutrition enables students to realize the components and lifelong
benefits of sound
nutrition and wellness practices and empowers them to apply these principles in
their everyday lives. A
project-based approach that utilizes higher order thinking, communication,
leadership, and management
processes is recommended in order to integrate suggested topics into the study
of individual and family
issues.
Topics include the impact of daily
nutrition and wellness practices on long-term health and wellness;
physical, social, and psychological aspects of healthy nutrition and wellness
choices; planning for wellness
and fitness; selection and preparation of nutritious meals and snacks based on
USDA Dietary Guidelines
including the Food Guide Pyramid; safety, sanitation, storage, and recycling
processes and issues associated
with nutrition and wellness; impacts of science and technology on nutrition and
wellness issues; and nutrition
and wellness career paths. Laboratory experiences which emphasize both nutrition
and wellness practices are
required components of this course.
The Center for Disease Control estimates that nearly one-half of the deaths in the United States are due to unhealthy behaviors or lifestyles. Our nation continues to be burdened by preventable illness, injury, and disability. Effective prevention could lessen the occurrence of many types of chronic diseases and other types of health and wellness problems, including heart disease, stroke, cancer, HIV infections, injuries, alcoholism, substance abuse, and low-birth-weight infants. Healthier lifestyle choices could promote healthier and happier lives for individuals and families, increase the productivity of the work force, and lessen the economic burdens of health care.
In today's society, children and teens
are assuming greater responsibility for their own day-to-day lives. Their
growing independence and increasing social life, school activities, athletics,
and demands on personal time strongly influence their nutrition and wellness
practices. In many families, teens assume a major role in food selection,
preparation, safety, and storage. Teens are vulnerable to potentially dangerous
fallacies related to nutrition and wellness, such as those associated with
weight control or athletic performance. Our society's complex retail food system
and multitude of nutrition and wellness claims are difficult to navigate.
Students need a strong foundation of knowledge, skills, attitudes, and behaviors
on which to build positive nutrition and wellness practices that will last a
lifetime. The Sports Nutrition course
will help them accomplish this goal.
The following are measurable exit standards that define what students should know and be able to do at the end of the course.
1.0 EXPLAIN, DEMONSTRATE, AND INTEGRATE
PROCESSES OF THINKING, COMMUNICATION, LEADERSHIP, AND MANAGEMENT IN ORDER TO
APPLY FAMILY AND CONSUMER SCIENCES KNOWLEDGE AND SKILLS.
1.1 Explain and demonstrate components of directed thinking, particularly
critical thinking, creative thinking, and reasoning.
1.2 Explain and demonstrate components, roles, functions, and styles of
effective communication in family, community, and career settings.
1.3 Explain and demonstrate collaborative leadership that encourages
participation and respect for the ideas, perspectives, and contributions of all
group members.
1.4 Explain and demonstrate management and problem-solving processes to
address problems, make decisions, and accomplish tasks and responsibilities in
family, career and community settings.
1.5. Examine and demonstrate interrelationships among thinking, communication,
leadership, and management processes and their applications to making decisions
and addressing individual, family, community, and workplace issues.
2.0 ANALYZE FACTORS THAT
INFLUENCE NUTRITION AND WELLNESS PRACTICES ACROSS
THE LIFE SPAN.
2.1 Analyze physical, emotional, social, intellectual, and cultural components
of individual and family wellness.
2.2 Identify governmental, economic, geographic, and technological influences on
individual and family wellness.
2.3 Identify legislation and regulations related to nutrition and wellness
issues.
2.4 Examine interrelationships among wellness goals for teens, including
contemporary issues such as nutrition; exercise; stress management; and use of
tobacco, alcohol, and other drugs.
2.5 Examine factors that influence health and wellness -- some controllable and
some not -- such as exercise, nutrition, stress, genetics, work environments,
and life events.
2.6 Assess the impact of daily choices and behaviors on health and wellness.
3.0 EVALUATE NUTRITION AND
WELLNESS NEEDS AND PRACTICES OF INDIVIDUALS AND
FAMILIES AS THEY RELATE TO HEALTH ACROSS THE LIFE SPAN.
3.1 Assess effects of overall dietary choices on present and future
health, appearance, and peak performance.
3.2. Examine how consumption of basic key nutrients during adolescence impacts
quality and length of life.
3.3. Evaluate relationships among food choices, eating patterns, physical
activity, and maintaining
healthy body weight.
3.4. Create a plan to meet personal and family nutrition and wellness needs
throughout the life cycle.
3.5. Assess impacts of body image, diet fads, and eating disorders on nutrition
and wellness needs and practices.
3.6. Locate and evaluate products and information related to issues such as
sports nutrition, food fads and fallacies, and overall health and wellness.
4.0 DEMONSTRATE ABILITY TO
ACQUIRE, HANDLE, PREPARE, AND SERVE FOODS TO MEET
NUTRITION AND WELLNESS NEEDS OF INDIVIDUALS AND FAMILIES ACROSS THE LIFE
SPAN.
4.1 Apply USDA Dietary Guidelines, including the Food Guide Pyramid, in
planning to meet nutrition and wellness needs.
4.2 Investigate food modifications made for nutritional challenges such as
vegetarianism, sports nutrition, diabetes, lactose intolerance, and food
allergies.
4.3 Demonstrate ability to select, store, prepare, and serve nutritious,
safe, and aesthetically pleasing foods.
4.4 Assess practices individuals and families can use to conserve and recycle
resources related to nutrition and wellness.
4.5 Demonstrate ability to select, use, and maintain food preparation and
storage equipment.
4.6 Evaluate recipes for nutritional value and preparation processes.
4.7 Apply resource management principles when planning, purchasing,
preparing, and serving food.
5.0 ANALYZE FACTORS THAT AFFECT
FOOD SAFETY AND SANITATION FROM PRODUCTION
THROUGH CONSUMPTION.
5.1 Determine conditions and practices that promote safe food handling.
5.2 Analyze safety and sanitation practices throughout the food chain.
5.3 Analyze federal, state, and local inspection and labeling systems that
protect the health of individuals and the public.
5.4 Monitor food borne illness as a health issue for individuals and families.
6.0 ANALYZE IMPACTS OF SCIENCE
AND TECHNOLOGY ON NUTRITION AND WELLNESS
ISSUES.
6.1 Explain impacts of technological advances on selection, availability,
preparation, and home storage of food.
6.2 Identify effects of food science and technology on meeting nutritional
needs.
6.3 Examine scientific and technological impacts on the availability, selection,
use, and storage of wellness-related equipment and products.
7.0 IDENTIFY CAREER PATHS RELATED
TO NUTRITION AND WELLNESS
7.1 Identify opportunities for employment and entrepreneurial endeavors related
to nutrition and
wellness.
7.2 Summarize roles and functions of individuals engaged in careers related to
nutrition and wellness.
7.3 Describe education and training requirements and opportunities for a variety
of career paths related to nutrition and wellness.
Sports and Nutrition - The Winning Connection University of Illinois Extension
Sports Nutrition - Nutrition Links About.com search
Food Guide Pyramid, from Food and Nutrition Infomation Center(FNIC)
RDA, Diet Planning Guides
USDA/FDA
International Food Information Council (IFIC)Digestion to transport
FDA: Gastrointestinal Disorders
Linda J. Brady, PhD, Univ. of MinnesotaCarbohydrates
Linda J. Brady, PhD, Univ. of Minnesota
IFIC: What You Should Know about SUGARLipids
Linda J. Brady, PhD, Univ. of MinnesotaProtein
Linda J. Brady, PhD, Univ. of MinnesotaVegetarian
Vegetarian Resourse GroupEnergy Metabolism
Linda J. Brady, PhD, Univ. of MinnesotaAlcohol and Nutrition
University of DelawareEnergy Balance
Linda J. Brady, PhD, Univ. of MinnesotaFitness & Diets for Physically Active People
Linda J. Brady, PhD, Univ. of MinnesotaWeight Control: Obesity
IFIC: What You Should Know about ASPARTAMEating Disorders
Eating Disorder resources on Internet by Catherine Sundnes
University of Delaware
University of Texas
"Ask the Dietitian" by Joanne Larsen, MS RD
Myers Information Services for obesity and eating disorders by Michael Myers M.D.Water Soluble Vitamins
Dr. Art Ulene's Nutrition StrategiesFat Soluble: A,D,E, and K
Selected Minerals: Calcium Iron, Zinc, Fluoride, Iodide, Sodium
Nutritional Assessment
Nutrition and disease prevention
Internet Resources for Nutrition & Dietetics
Copyright, 2000
- Conestoga High School
This page was last updated on 04/18/02.