NRHS Family & Consumer Sciences

Welcome, I am the Newfound Regional High School teacher for all of the Family & Consumer Science classes.  

Fall 2017 we are offering: Quick & Easy Meals, Lifespan Nutrition, Living On Your Own, and Child Development 1

Spring 2018 we will be offering: Living On Your Own, Quick & Easy Meals, Regional and International Foods, and Child Development 2

Each of the Period links to your left will take you to a document that will list work assignments and link to the necessary support documents. 

*** Please pay close attention when selecting a class to look for home work assignments.  I have two Quick & Easy Meals periods 5 & 7.  Homework and test dates will vary by period due to having different days on which we cook. ***

Thanks for stopping by,

Sarah Ohl

sohl@sau4.org

 
    Child Development 1 is open to students in grades 10-12 and focuses on family readiness,        pregnancy and the first year of a child's life. 


    Competency 1:

    Analyze roles and responsibilities of parenting from (conception through age 1). (15.1)

    Competency 2:

    Examine physical and emotional factors related to beginning the parenting process. (15.4)

    Competency 3:

    Analyze factors that impact human growth and development from conception to age 1. (12.1)


    Competency 4:

    Analyze conditions that influence and promote human growth and development (from conception to        age 1). (12.2 & 12.3)


    Competency 5:
    Evaluate parenting practices that maximize human growth and development (from conception
        through age 1). (15.2)

    Competency 6:

    Evaluate external support systems that provide services for parents. (15.3)




 
    Child Development 2 is open to students in grades 10-12 and focuses on child
    development from ages 1-12.  Additional course work includes preschool teacher lesson
    development.


    Competency 1:

Analyze principles of impact human growth and development (from age 1 to age 12). (12.1)

Competency 2:

Analyze conditions that influence and promote human growth and development (from age 1 to age

        12). (12.2 & 12.3)

Competency 3:

Analyze roles and responsibilities of parenting (from age 1 through age 12). (15.1)

Competency 4:

Evaluate parenting practices that maximize human growth and development (from age 1 through age          12). (15.2)

Competency 5:

Evaluate external support systems that provide services for parents. (15.3)

Competency 6:

Demonstrate a safe and healthy learning environment for children. (4.4)





    Quick & Easy Meals (or Foods & Nutrition 1) is open to all students and focuses on food            safety, basic nutrition, and basic cooking skills.


    Competency 1:

    Evaluate the factors that affect food safety from production through consumption. (14.4)

    Competency 2:

    Apply risk management procedures to food safety, food testing, and sanitation. (9.2)


    Competency 3:
    Evaluate nutrition principles, food plans, preparation techniques and specialized dietary plans. (9.3)

    Competency 4:

    Demonstrate commercial preparation for all menu categories to produce a variety of food products.

       (8.5)






    Living On Your Own is only open to Juniors and Seniors while focusing on communication            skills, career search, basic budget skills and relationship/roommate skills.


    Competency 1:

    Demonstrate communication skills that contribute to positive relationships. (13.3)


    Competency 2:

    Analyze personal needs and characteristics and their impact on goals. (13.2)


    Competency 3:

    Demonstrate transferable and employability skills in communities and workplace settings. (1.2)


    Competency 4:

    Demonstrate management of individual and family resources such as food, clothing, shelter, health        care, recreation, transportation, time, and human capital. (2.1)


    Competency 5:

    Demonstrate management of financial resources to meet the goals of individuals and families

        across the lifespan. (2.6)


    Competency 6:
    Evaluate external support systems that provide services for individuals in NH communities. (15.3
        & 13.4)


  
    Lifespan Nutrition (or Foods & Nutrition 2)
 is open to all students who have passed
    Foods & Nutrition 1.  It focuses on the principles of nutrition over the course of a lifespan
    and includes: childhood, athletes, pregnancy, adult and elder nutrition.  

    Competency 1:
    Evaluate the factors that affect food safety from production through consumption. (14.4)

    Competency 2:

    Apply risk management procedures to food safety, food testing, and sanitation. (9.2)


    Competency 3:
    Evaluate nutrition principles, food plans, preparation techniques and specialized dietary plans.
     (9.3)

    Competency 4:
    Evaluate the nutritional needs of individuals and families in relation to health and wellness across
        the lifespan. (14.2)

    Competency 5:

    Demonstrate commercial preparation for all menu categories to produce a variety of food products.        ( 8.5)



    Regional & International Foods (or Foods & Nutrition 3) is open to all students who have
    passed 
Foods & Nutrition 1.  Regional and international foods introduces students to foods associated with different regions of the United States as well foods from many other countries.

Competency 1:

Evaluate the factors that affect food safety from production through consumption. (14.4)

Competency 2:

Apply risk management procedures to food safety, food testing, and sanitation. (9.2)

Competency 3:

Evaluate nutrition principles, food plans, preparation techniques and specialized dietary plans. (9.3)

Competency 4:

Demonstrate commercial preparation for all menu categories to produce a variety of food products.

    (8.5)

Competency 5:

Regional & International Foods: Student demonstrates the ability to prepare foods from different     regions and cultures.