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Food and Nutritional Sciences

Food For Thought

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This is a project-based foundational course to introduce students to the size and scope of food production, nutrition, and health, and the underlying principles. Students will define the food science industry, describe historical milestones, and analyze how the production, processing, distribution, and marketing of food and food products influence consumer behavior and health. Students will apply knowledge about food products, nutrients, and the chemical and physical properties of food to solve human nutrition and health problems. Upon completion of this course, students are prepared to enroll in either Food Science or Nutrition Science courses within this program of study in preparation for careers in those areas.

Essential Question

How should we monitor our eating to maintain a healthy lifestyle?

Engagement Scenario

Malnutrition occurs in people who are either undernourished or over-nourished. Approximately 30% of children in the United States are obese while 1% are undernourished. Many people have no idea what they actually eat in a given day and whether they are making good food decisions. Your CTSO (FFA, FCCLA, HOSA, etc.) has asked you – as a member of the organization’s healthy lifestyle committee – to write a food diary for high school students and develop the tools students would need to use the diary. They will use the food diary the class develops for a healthy lifestyle program they are conducting. The goal is to help students become more aware of the foods they consume and the impact those foods could have on overall health.

Your team will research healthy eating and determine guidelines for adolescents to follow. Based on the guidelines, your team will develop a food diary that allows you to track food and calorie consumption. You will use the food diary you develop and test it among your peers for usability. You will compare your eating habits and the habits of your peers to those suggested by your research using pie charts. You will calculate the necessary caloric intake for an individual based on Resting Metabolic Rate and activity levels and use this caloric intake recommendation in the guide for your food diary.

After reading informational texts on nutrition and participating in enabling learning activities intended to assist you in researching, conducting, and analyzing an approach to monitoring proper nutrition, write a report in which you analyze the effectiveness of your food diary, providing examples to illustrate and clarify your analysis.

You will present your food diary, eating data, and usability results to a nutrition expert and leaders in the student organization and  apply their feedback and the usability feedback you receive from your peers to revise your food diary. As a class, you will choose a food diary to use for the remainder of the course.

Unit Overview

Appendices

Day 1Day 2Day 3Day 4Day 5

Appendix 1

Appendix 2

Appendix 3

Appendix 17

Appendix 18

Appendix 19

Appendix 22

Appendix 23

Appendix 4

Appendix 5

Appendix 4

Appendix 5

Appendix 6

Appendix 7

Day 6Day 7Day 8Day 9Day 10

Appendix 1

Appendix 2

Appendix 6

Appendix 7

Appendix 8

Appendix 9

 None

Appendix 10

Appendix 11

Appendix 12

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None

Day 11Day 12Day 13Day 14Day 15

Appendix 1

Appendix 2

Appendix 13

Appendix 14

Appendix 15

Appendix 16

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Day 16Day 17Day 18Day 19Day 20

Appendix 1

Appendix 2

Appendix 17

Appendix 18

Appendix 19

Appendix 19

Appendix 20

Appendix 21

Appendix 22

Appendix 20

Appendix 21

Appendix 22

Appendix 23

Videos

Day 8 - What Is Your Resting Metabolism Rate - Express Metabolics

Additional Resources

Where do Americans Really Get Their Calories? Not Where You Think