NCPQVE Product Profile

Curriculum and instructional products submitted to the NCPQVE Reviewers Bureau will be critiqued for content, instructional effectiveness, student assessment, and equity and diversity considerations. When a curriculum undergoes this national review, its product profile will be made available nationally to professionals, making them aware of curriculum materials which reflect the NCPQVE standards.

Product Information

Title: Food Science - An Interdisciplinary Approach to Curriculum Design


  1. Overview
  2. Recommended Resource Materials
  3. Units of Study*
  4. Appendix

Abstract: The following is excerpted from the Overview section of Food Science:

"Food Science is an interdisciplinary course, defined as the science of production, processing, preparation, evaluation, and utilization of food. The primary goal of the course is to integrate the concepts and theories studied in science classes with the analytical and production processes found in home economics classes. A second goal is the creation of an interdisciplinary approach to the combination of theory with practice.

"The purpose of the course is to gain an understanding of the content of foods, to investigate food preparation techniques and to analyze nutritional aspects of students' diets. Students develop laboratory writing and reasoning skills through measuring, recording, and graphing data, predicting and evaluating laboratory results, and writing laboratory reports. The course promotes the development of a more sophisticated understanding of the scientific concepts being learned and helps the student to make connections between real world phenomena and the principles of science.

"Food Science can be team taught by a chemistry teacher and a home economics teacher. Students use the food laboratory facilitity plus a combination of equipment from both science and home economics."

Grade Level: Secondary and Postsecondary

Standard Descriptions

Content Standard: Derived from workforce and career development skills, elements of this standard are nationally validated by educators, business, and industry. The validation process is based on accurate and current technical information, as well as on the nationally-recognized academic standards. Content Standard indicators emphasize skills for the larger world of work through the integration of vocational and academic skills, and through the incorporation of employability and life skills within the context of career exploration and development.

Instructional Standard: Instructional practices need to include all students regardless of gender, disability, race, or ethnicity, and should be easily modified or adaptable to various learning styles and student experiences. Instructional Standard criterion emphasizes active student involvement in learning; frequent opportunities for students to generate, discuss, test, and apply content ideas and verify their findings; interrelationships among ideas; building strong conceptual frameworks on which to base the development of skills; and relationships of the content area to other areas of the school's curriculum and vocational program.

Student Assessment Standard: Evaluation within this standard area concentrates on the assessments' alignment to the curriculum, the use of multiple and alternative assessment methods, and the assessments' relationship to the curriculum outcomes. The included assessment methods and instruments should focus on the type of information sought, the use of the information, and the developmental level and maturity of the student.

Equity and Diversity Standard: This standard reflects equity and diversity as a behavior (rather than an issue) incorporated throughout the instructional material. The evaluation is based on the material's context, its suggested learning environments and activities, and its student-teacher interactions. Indicators focus on balancing experiences, contributions, voices, and perspectives of all groups, and on challenging traditional assumptions.

Reviewer Comments

Content: Many of the SCANS skills are supported throughout the material's content, although no skills matrix is available. Outcomes are presented for each unit, and their supporting content and activities were felt to be relevant to students.

Instructional: The "Enrichment Activities" provide a number of applied instructional activities. Additionally, the laboratory activities are designed to be done by teams. However, those and other activities can be modified by the instructor.

Student Assessment: Although portfolio assessments are not included, performance assessments are used throughout the material, as are more traditional "paper and pencil" type assessments. Lab activities are assessed on a team basis, and can be modified for use as practicums.

Equity and Diversity: Although the material is content-focused, the reviewers feel there are opportunities for integrating this concept.

Pilot/Field Test Data: None

Modifications Suggested by Reviewers: Reviewers suggest that the recommended text, "Food Science and You," be used as a companion piece to the instructional material. Product Developer and Availability:
Interdisciplinary Resources, Inc.
118 Birnamwood Dr.
Burnsville, MN 55337

Curriculum guide $39.95
Computer disc $39.95

If you are interested in nominating or submitting curriculum materials which you feel are worthy of national consideration, please contact us for the Submission Application Form:

Linda Heal
964 Educational Sciences Bldg.
1025 West Johnson Street
Madison, WI 53706

Phone 608-263-4779

Table of Contents | Next Article | Previous Article