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Bachelor’s Degree in Child and Family Dev’t. Master’s Degree in Public Administration

Ms. Valerie Roach

Mrs. Valerie Roach has been teaching for five years but this will be her first time teaching Family and Consumer Science.  Mrs. Roach is a graduate of Wayne County High School class of 1996. She has a B.S. in Child and Family Development from Georgia Southern University and a Master's in Public Administration from Capella University. Mrs. Roach will be teaching Food for Life, as well as, Food Nutrition and Wellness.

COURSE DESCRIPTION: Food, Nutrition, and Wellness is the foundational course in the nutrition and food science pathway. The focus of the course is centered on healthy food and lifestyle choices. Students will investigate the interrelationship of food, nutrition, and wellness to promote good health. Mastery of standards through project-based learning, technical skills practice, and leadership development activities of Family, Career and Community Leaders of America (FCCLA) will provide students with a competitive edge for either entry into the education global marketplace and/or the post-secondary institution of their choice to continue their education and training. The prerequisite for this course is advisor approval.

20.41710 Food for Life

Food for Life is an advanced course in food and nutrition that addresses the variation in nutritional needs at specific stages of the human life cycle: lactation, infancy, childhood, adolescence, and adulthood including the elderly. The most common nutritional concerns, their relationship to food choices and health status, and strategies to enhance well-being at each stage of the lifecycle are emphasized. This course provides knowledge for real life and offers students a pathway into dietetics, consumer foods, and nutrition science careers with additional education at the post-secondary level.

20.41810 – Food Science

Food science integrates many branches of science and relies on the application of the rapid advances in technology to expand and improve the food supply. Students will evaluate the effects of processing, preparation, and storage on the quality, safety, wholesomeness, and nutritive value of foods. Building on information learned in Nutrition and Wellness and Chemistry, this course illustrates scientific principles in an applied context, exposing students to the wonders of the scientific world.  Related careers will be explored.