G1 and B1: Child Development
1st Semester: C1 Learning about Children
C2 Families Today
C3 Preparing for Parenting
Reproductive Systems
Contraception Choices
STDs
C4 Pregnancy and Empathy Belly
C5 Prenatal Care
C6 Childbirth
C7 The Newborn and Baby Think It Over
2nd Semester: C11 Providing for the Infant’s Developmental Needs
C15 Providing for the Toddler’s Developmental Needs
C19 Providing for the Preschooler’s Developmental Needs
C20 School-Age Children
C21 Teaching through Play
C22 Protecting Children’s Health and Safety
C23 Child Care and Education in Group Settings
C25 Concerns of Children and Families
G3 and G4: Nutrition and Wellness
Each Semester: C2 Nutritional Needs, Lab 1 Pumpkin Muffins
C12 Recipes and Work Plans, Lab 2 Steak Kabobs Nutritional
Analysis and Spanish Rice
C3 Making Healthful Choices, Lab 3 Pork Chow Mein, Apple
Goodie Nutritional Analysis
C9 Kitchen Utensils, Lab 5 Broccoli with Rotini Nutritional
Analysis
C4 Nutrition and Fitness through the Life Span, Lab 4
Barbecue Chicken Packets, Surprise Muffins Nutritional Analysis, Elementary Nutrition Buddy Day
C5 Staying Active and Managing Weight, Lab 5 Chile Con Queso
with Fresh Vegetables and Chips Nutritional Analysis
C6 Safeguarding Health, Lab 5 Chicken Alfredo and Salad
C10 Planning Meals, Lab 6 Group Choice and Nutritional
Analysis
C11Shopping Decisions, Lab 7 Group Shopping Lab
C24 Food and Entertaining, Lab 8 Catering Event-Holiday Tea
B3: Home Environment and Design
1st Semester: C5 Acquiring Housing, House Hunters Project
C6 The Evolution of Exteriors, Native America Housing Model
and Homes Photography Projects
C7 Understanding House Plans, Dream House Floor Plan ‘ Project
C10 Using the Elements of Design
C11 Using Color Effectively
C12 Using the Principles of Design
C14 Creating Interior Backgrounds
2nd Semester: C15 Styles and Construction
C16 Arranging and Selecting Furniture, Housing Tour Field
Trip
C17 Window Treatments, Lighting, and Accessories
C19 Planning and Presenting Interior Designs, Mock Interior
Designer Project
C20 The Outdoor Living Space and Environment, Landscaping
Project
B5: Food Science
1st Semester: C1 Food Science: An Old but New Subject
C2 Scientific Evaluation: Being Objective
C3: Sensory Evaluation: The Human Factor
C4: Basic Food Chemistry: The Nature of Matter
C5: Energy: Matter in Motion
C6: Ions: Charged Particles in Solution
C7: Water: The Universal Solvent
C8: Sugar: The Simplest of Carbohydrates
C9: The Complex Carbohydrates: Starches, Cellulose, Gums,
and Pectins
C10: Lipids: Nature’s Flavor Enhancers
2nd Semester: C11: Proteins: Amino Acids and Peptides
C12: Enzymes: The Protein Catalyst
C13: The Micronutrients: Vitamins and Minerals
C14: Phytochemicals: The Other Food Components
C15: Food Analogs: Substitute Ingredients
C16: Additives: Producing Desired Characteristics in Foods
C17: Fermentation: Desirable Effects of Microbes
C18: Food Safety: Sources of Contamination
C19: Thermal Preservation: Hot and Cold Processing
C20: Dehydration and Concentration: Controlling Water
Activity