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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Food and Nutrition |
| All Resources: |
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1 ) Analyze national and international food production and distribution systems to determine the influence of each on the food supply.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Food and Nutrition |
| All Resources: |
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2 ) Explain how food choices and food production are influenced by psychological, social, cultural, nutritional, economical, global, environmental, geographical, and technological factors.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Food and Nutrition |
| All Resources: |
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3 ) Interpret legislation and regulations related to food production and consumption.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Food and Nutrition |
| All Resources: |
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4 ) Determine nutritional and fitness needs of individuals and families across the life span.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Food and Nutrition |
| All Resources: |
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5 ) Analyze nutritional standards in planning recipes and menus to meet nutritional needs of individuals across the life span.
Examples: USDA Dietary Guidelines for Americans, USDA Food Guide Pyramid
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Food and Nutrition |
| All Resources: |
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| Classroom Resources: |
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6 ) Evaluate the impact of diet fads, food addictions, and eating disorders on fitness and wellness.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Food and Nutrition |
| All Resources: |
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7 ) Describe the impact of daily food choices on health and wellness.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Food and Nutrition |
| All Resources: |
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8 ) Determine current trends and issues in health, wellness, and nutrition.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Food and Nutrition |
| All Resources: |
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9 ) Prepare a nutritious menu.
• Interpreting recipes in food production
• Demonstrating safe and correct use of equipment
• Practicing food safety in food production, handling, service, and storage
• Using correct hygiene and health procedures
• Organizing kitchen space
• Demonstrating a variety of creative food presentation techniques
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Food and Nutrition |
| All Resources: |
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10 ) Compare the cost and nutritive value of preparing food at home versus purchasing fast foods.
• Describing savings through bulk food purchasing
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Food and Nutrition |
| All Resources: |
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11 ) Apply management principles when planning, purchasing, preparing, storing, and serving food.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Food and Nutrition |
| All Resources: |
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12 ) Judge the quality of prepared food.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Food and Nutrition |
| All Resources: |
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13 ) Demonstrate etiquette, manners, and proper table settings for various occasions.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Food and Nutrition |
| All Resources: |
0 |
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14 ) Analyze recipes and menus from other countries for nutritional values.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Food and Nutrition |
| All Resources: |
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15 ) Demonstrate food preparation techniques used in national and international cuisines.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Food and Nutrition |
| All Resources: |
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16 ) Demonstrate food preparation techniques required when preparing food for special occasions.
• Analyzing methods of serving food for special occasions
Examples: receptions, luncheons, buffets
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Food and Nutrition |
| All Resources: |
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17 ) Demonstrate a variety of creative food presentation techniques.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Food and Nutrition |
| All Resources: |
0 |
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18 ) Determine the impact of technology on food production, choices, and nutrition.
Examples: biotechnology, hormone injection
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Food and Nutrition |
| All Resources: |
0 |
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19 ) Identify careers and entrepreneurial opportunities in the field of food and nutrition.
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