FOODS II
The second half of FOODS will consist of advanced food preparation and classroom text understanding. Students work as a team from selected recipes that are nutritional in content for classroom meals. A basic understanding of how healthy eating relates to national efforts to reduce obesity and preventable diseases is provided. Students are required to complete a DINE Healthy computer program that provides feedback on their personal diet choices. Group meal planning activities for luncheons are part of the coursework. A computerized final exam that correlates with all chapters studied is required. Participation and attendance are included in final grade. All missed classwork is to be made up before grade is submitted.
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