Family and Consumer Sciences

Philosophy

Preparing for the practicalities of daily living is an important element of educational training.  The family and consumer sciences curriculum is designed to meet the needs of young men and women as they approach adulthood and independent living. These courses offer knowledge of nutrition, cooking and efficient home management techniques.  We believe this opportunity to develop personal responsibilities for everyday living can help students immeasurably

Final Exam Project/ Basic Foods

Personal Trainer

you are a personal trainer employed by Berry's Fitness. As part of your job, you provide custom individualized diet portfolios for the clients of Berry's fitness. Today you appointments include four clients: Jon, Michelle, Kim and Brian.

The Task

Choose one of the people below and develop a menu program to improve their overall health.  You must:

• Find the appropriate goal weight for the person you have chosen.

• Develop a one week menu incorporating proper nutritional habits. The 36oo calories=1Lb should be used to calculate the food intake to equate <2lbs of weight loss per week.

• Provide helpful survival tips related to your  client's habits and lifestyle

• Give your client clear explanations for the recommendations you give them.

• Components which must include:

• brief goal description

• menu with explanation of the proper eating plan

• rationale

• survival tips for success on transitioning to the eating plan

• Reference to the websites used throughout your explanation of the recommendations

• Summary  with motivational emphasis on success and encouragement to stick to their goal.

Rubric /assessment

• The written recommendations should be organized and easy to read. It should possess a tone of motivation and encouragement.

• The length must be 2-3 pages: 16 font             (25 pts)

• The diet program is realistic for the client (25pts)

• The program reflects concern for the client's

• lifestyle                                                                   (25 pts)

• The rationale is clear and supported by an index of information collected  and put at the end of the  recommendations so that the client can read other detailed suggestions.                                            (25 pts)

• Total pts possible                                                   100 pts

 Lecture Notes

Basic Foods

Fruits/Chapter 13

I.   Definition of Fruit-Food for the developing seed-ie:beans; squash; cucumber; tomato(low sugar)

      Groups with high sugar:

           A.   Pomes- with a core/apple

            B. Drupes-with a single seed/peach

            C.   Berries-grapes/

            D.   Citrus-orange

            E.   Melon-casaba

II.   Protective Foods

            A.  They contribute a high level of nutrients 

                        1.   Vitamins

                                Vitamin C-ascorbic acid/ function- prevents colds/heals bruising

                                Vitamin A-Carotene is a precursor and can be changed by the body into Vit A

                                prevents night blindness/ promotes healthy skin

                                Found in Yellow/orange fruits

                                Vitamin E- antioxidant/

                                Vitamin B complex- provides healthy nerves   

                           2.    Minerals

                                    Iron- provides healthy red blood cells to carry the hemoglobin to the lungs

                                    Potassium- regulates cells

                                    Calcium- strong bones and teeth/ low in fruit

                            3. Fiber- regulates the cleansing of the intestinal tract and adds in the prevention of cancer

                            4. Water- provides a high level of H2O

                            5.   Carbohydrates;       1) sugar        2) starch            3) cellulose/fiber

            B.  Ripeness: The fruit's enzymes change starch to sugar/bananas

                Aroma is an indication of ripeness

III.  Preservation

            A. Raw- the best form  which transfers plant energy to human cells. When cooked more than 118 degrees F

                the energy is killed.  This is by far the best choice!  It is suggested by microbiologist Dr. Roberts that 

                one's diet should be eighty percent from raw foods.  Fresh berries should be washed just before serving.

            B. Dried- keeps the longest

            C. Canned- processing allows for long storage/ energy is killed and less useful for the human cell

                They can be stored in a cool dry place.

            D. Frozen- fruit is kept below  0 degrees F/ quality and taste degrees with storage longer than 6 mths.

                Thaw only to crystal stage to retain cell formation and texture.  Sugar is added in order to preserve the

                 fruit.  Thus the high sugar content is not the best choice.

•   

  Gourmet Foods

  Table Service/Chapter 11

  I.   Linen Types

                    A. Silence Cloth/Pad-protection of table

  B. Length of Linen drop

  C. Placemats/casual

  D. Runner/6-7”overhang

  II.    Dinnerware-dishes for all meals

  A. China- formal clay & glaze

  B. Stoneware-less formal/heavier

  C. Earthenware-likely to chip/less expensive

  D. Glass-Ceramic/freezer/oven/dishwasher safe

  E. Melamine-bright/lightweight

  F. Wooden, silver, pewter, glass/usually for serving pieces

  III.   Selection

  A.      Tableware

  1. Flatware

              a. Sterling silver-92%/formal

              b. Silver plated-covering metal w a thin layer

              of silver lower cost)/triple plated for endurance

              c. Stainless steel-does not tarnish

  2. Hollowware- Bowls, teapots, vases, pitcher, candlesticks, flat trays

  3. Glassware

              a. Lead crystal

              b. Hand blown

              c. Stemware and tumbler

  IV.   The Placesetting

  .A. Cover-everything required for one setting with a 24” space/linens

        included

   B. See positions on page #244

              C. Table Accompaniments-centerpiece, shakers, jelly /butter/relish/dishes

  V.   Meal service-the way in which foods are server a the table

              A.   Informal  

                          1.   Plate service-plates are filled in the kitchen and carried to the

                                Dining room by the diner (or restaurant)

  2.   Family Service-or Country

  The serving dishes are placed on the table and each person serves  themselves and passes the dish to the right

  3.   Modified English Service-

        The main dish is served by the host and the hostess (to the right)  serves

        the vegetables.   The first plate is usually passed to the end of the table.

   4. Compromise Service

         The combination of modified English and formal service are used. The main dish is served

         at the table with the remaining portions served from the kitchen.

  5. Buffet Service- usually for crowds

         The food and dinnerware is placed on a serving table and guest help themselves.     

              B.   Formal Service/Continental/ Russian

                     This service may involve the use of an underling plate so that the guests have

                     a plate in front of them at all times. It may present fingerbowls. A waiter

                     serves all the food and drinks.

• Basic Foods see the" schedule" for daily assignments                           

• Creative Foods see the "schedule" for daily assignments

• Gourmet Foods see the "schedule" for daily assignments

The classes below are offered on a two years rotation

• Apparel Design and Construction

Apparel Design and Construction

Banfield

Name__________________________

Fashion Update

Explore Fashion.about.com

Click on Spring Fashion-2006

Click on the designers thumbprints

Click on the slide show

Give a detailed paragraph summary of each design and what makes the unique

personal flair or trends (fabrics/apparel construction emphasis/color/icons/style/themes,accessories;hats/shoes)

Star your favorite and tell why you love/like their designer signature style

Kenneth Cole

Nanette Lepore

 Michael Kors

 Carolina Herrera

Oscar de al Renta

Vera Wang

BCBG

 Monique Lhullar                                                                                                                                                                   

Rebecca Taylor

 Le la Rose

Cynthia Sterra

Lacoste

Strenesse

Click on The top 6 wearable fall trends and describe the details of the trend (2 sentences)

a) Black is Black

b) Tall boots

Full skirt

Hobo Bags

Embellished Jeans

Fur Trims

If time allows: explore the Look Book Slide Presentation             

Web site/ shopvouge.com       ENJOY

1.Q: What is an empire waist?

• A non-existent waistline

• A raised waistline

• A dropped waistline

• Independent living