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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Dietetics |
| All Resources: |
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1 ) Assess the influence of various factors on food and nutritional choices.
Examples: socioeconomic, psychological, physiological, cultural, religious
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Dietetics |
| All Resources: |
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2 ) Describe major nutrients and functions of these nutrients in the human body.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Dietetics |
| All Resources: |
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3 ) Determine nutrient deficiency diseases common throughout the world.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Dietetics |
| All Resources: |
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4 ) Determine food modifications required with special diets.
Examples: vegetarianism, sports nutrition, diabetes, lactose intolerance, food allergies
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Dietetics |
| All Resources: |
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5 ) Assess the long-term effects of food choices on a healthy lifestyle.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Dietetics |
| All Resources: |
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6 ) Evaluate various types of menus used in meal planning.
Examples: cycle, nonselective, selective, single use
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Dietetics |
| All Resources: |
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7 ) Use dietary guidelines to plan menus that meet nutritional needs of clients throughout the life span.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Dietetics |
| All Resources: |
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8 ) Assess common therapeutic diets for suitability.
Examples: liquid, soft, bland, diabetic, calorie-restricted, calorie-controlled, fat-restricted, sodium-restricted
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Dietetics |
| All Resources: |
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9 ) Explain the importance of food preparation techniques that conserve nutrients.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Dietetics |
| All Resources: |
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10 ) Recognize the principles and procedures of the Hazard Analysis Critical Control Point (HACCP) for food handling and processing.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Dietetics |
| All Resources: |
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11 ) Determine microorganisms that cause foodborne illnesses and conditions required for growth of each.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Dietetics |
| All Resources: |
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12 ) Analyze symptoms and preventive measures for common foodborne illnesses.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Dietetics |
| All Resources: |
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13 ) Describe the chemical makeup of major food nutrients.
Examples: carbohydrates, protein, fats, vitamins, minerals and water
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Dietetics |
| All Resources: |
0 |
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14 ) Use sensory methods to evaluate food products.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Dietetics |
| All Resources: |
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15 ) Determine the importance of participating in nutrition and dietetic professional associations.
• Describing ethical behavior in the field of dietetics
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Dietetics |
| All Resources: |
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16 ) Interpret local, state, and federal legislation, regulations, and licensure laws related to dietetics and nutritional services.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Dietetics |
| All Resources: |
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17 ) Evaluate nutritional resources, services, and agencies available in the community.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Dietetics |
| All Resources: |
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18 ) Determine human relation skills required for interacting with the general public.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Dietetics |
| All Resources: |
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19 ) Describe technology used in providing dietetic and nutritional services.
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| Human Services (2009) |
| Grade(s): 9 - 12 |
| Dietetics |
| All Resources: |
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20 ) Determine career and entrepreneurial opportunities in dietetics and nutritional services.
• Identifying required credentials for dietetic and nutritional services
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