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Course Standards
Safety & Sanitation
1) Compile and critique safety and sanitation procedures related to handling, preparing, storing,
and serving food from industry-approved technical manuals and government published fact
sheets. Identify and review general common laboratory safety procedures including but not
limited to prevention and control procedures and personal hygiene expectations. Incorporate
safety procedures and complete safety test with 100 percent accuracy.
Nutrition and Health Overview
2) Synthesize research published by government agencies or academic journals on the contribution
of nutrition and exercise to achieving optimum physical, mental, and social well-being at all
stages of development across the life span. Create an informative essay illustrating findings on
the nutritional needs of individuals and families in relation to age, gender, activity level, and
health status.
Anatomy and Physiology of Nutrition
3) Create a model or graphic illustration that identifies the major anatomic structures of the
gastrointestinal (GI) system. Explain the function of each structure in the process of digestion,
absorption, transport, and use of nutrients in the body. Research and develop a logical
explanation of how the body deals with deficiencies and surplus nutrients, citing specific textual
evidence on the impact on an individual’s health.
4) Identify, analyze, and visually represent the macro- and micro-nutrients required in the human
diet. Include the common food sources of those nutrients, their chemical properties, and
function in the body, as well as the influence upon biological systems in reference to
maintenance and growth.
a. Macro nutrients include: carbohydrates, lipids, and proteins
b. Micro nutrients include: minerals, vitamins, and water
Nutritional Requirements Across the Lifespan
5) Accurately read, interpret, and communicate understanding of guidance from the U.S. Food and
Drug Administration (FDA), and other regulators, such as nutrition labels and daily value
recommendations using accurate symbols, key terms, and other domain-specific words and
phrases.
6) Research and prepare informational artifacts for consumers that present the specific nutritional
guidelines for each stage of the life span using scientifically accurate terms and symbols. Life
span phases should include:
a. Birth to 1 year
b. Toddlerhood
c. Preschool
d. School age
e. Puberty and adolescence
f. Pregnant and lactating females
g. Early adulthood
h. Middle adulthood
i. Late adulthood
7) Analyze a variety of meal plans that meet nutritional requirements (caloric and RDA) as
recommended by the U.S. Food and Drug Administration (FDA). Create a meal plan that
addresses the nutritional needs of a specific individual based on their age, gender, activity level
and other factors, and justify choices using evidence. Select, prepare, and serve food(s) from the
meal plan following recipes precisely, including defining and utilizing specific culinary and
measurement terms as needed. Practice proper serving and etiquette principles during
appropriate situations.
8) Keep a food journal and compare an individual’s diet to nutritional recommendations for their
respective age, gender, activity level, and health status. Write a summary of the findings and
include conclusions drawn on recommendations of how the diet could be modified to make up
for deficiencies and surpluses.
9) Compare and contrast alternative diet and lifestyle approaches to recommended dietary
requirements for individuals of the same age and gender. Explain the reasons for the dietary
differences in an informational artifact summarizing information to describe the physiological
differences of the lifestyles, including, but not limited to:
a. Differences in physical activity (i.e. athletic training)
b. Differences in religious or ethical values (i.e. vegetarian, vegan, kosher)
c. Differences based on disease or physiological need (i.e. gluten free, elimination or
rotation diets)
Food Preferences and Choices
10) Research and summarize in an explanatory text the factors that contribute to food choices and
preferences including cultural, geographical, economic, psychological, and societal influences.
Describe the most likely results of preferences and external factors on nutritional intake.
a. Example of geographical external factor on nutritional intake: Individual living in an area
without adequate sunlight exposure may need to eat a diet rich in Vitamin D to make up
for vitamin deficiency.
b. Example of geographical preference on food choice: Individual living in a colder climate
might prefer methods of cooking that keep heat in the living area, while an individual
living in a warmer climate might prefer preparation methods that reduce heat.
11) Form a hypothesis and design and conduct an experiment to identify the role of the senses
and/or food preparation techniques in food choices. Summarize experiment results into an
argument making a claim about the impact of variables on food choice. Compare results to
findings in news media and note when findings support or contradict previous explanations or
accounts.
12) Research nutritional claims of various diets and use appropriate/reliable sources of nutritional
information to determine the validity of those claims. Use nutritional databases, food label
information, and other sources to analyze the nutrient composition of one day of foods on each
diet investigated. Create a graphic illustration comparing actual nutrition provided by each diet
to the recommended nutrition requirements for an individual with specific characteristics,
noting similarities and differences in two diets.
Nutritional Issues and Controversies
13) Synthesize evidence from multiple sources to analyze topics in nutrition, including but not
limited to:
a. The use of genetically modified foods
b. Artificial sweeteners versus natural sugar
c. Organic and local food movements
d. Benefits and risk of different forms of dieting
e. Use of probiotics
Evaluate the validity and credibility of source materials and deduce the principle arguments for
each, carefully weighing the author’s evidence against potential biases.
14) Describe the correlation of energy balance, lifestyle, diet, age, gender, and metabolism to the
obesity epidemic in America. Compare and contrast how different diets, habits, heredity, and
physical characteristics contribute to obesity. Research various initiatives that have sought to
fight obesity and improve nutrition across the nation. Summarize the intended result of an
initiative in an explanatory essay, informational artifact, or presentation.
Food Preparation and Integrity
15) Investigate the food supply from point of origin to the point of sale – analyzing handling,
transportation, storage, processing, and packaging – to identify where food safety and
nutritional value could be compromised. Compare this to the food handling, transportation,
storage, processing, and preparation from point of sale to the table by creating a graphic
illustration indicating where food is most susceptible to contamination, food-borne illness,
spoilage, and nutrient loss.
16) Demonstrate food selection and preparation methods that maximize the nutritional value of
foods while minimizing dietary health risks. Plan and conduct nutrition laboratory experiments
to determine the physical and chemical changes of food structure through chemical reactions.
Communicate results of experiences, including comparing and contrasting results to findings in a
report. Demonstrate relationships among concepts including, but not limited to:
a. Heat
b. Acidity level
c. Fermentation
d. Millard reactions
e. Chemically processed foods
f. Preparation techniques and product yield
The following artifacts will reside in the student’s portfolio:
o Illustration of Nutrition Needs
o Graphic or Model & Explanation of GI Tract
o Macro & Micro Nutrient artifact
o Informational Artifact for Consumers
o Analysis of Meal Plans
o Food Journal
o Food Preferences artifact
o Summarized Results from Food Prep Techniques Experiment
o Illustration of Nutrition Claims
o Nutritional Issues Comparison
o Food Integrity illustration
o Food Lab Reports
Safety & Sanitation
1) Compile and critique safety and sanitation procedures related to handling, preparing, storing,
and serving food from industry-approved technical manuals and government published fact
sheets. Identify and review general common laboratory safety procedures including but not
limited to prevention and control procedures and personal hygiene expectations. Incorporate
safety procedures and complete safety test with 100 percent accuracy.
Nutrition and Health Overview
2) Synthesize research published by government agencies or academic journals on the contribution
of nutrition and exercise to achieving optimum physical, mental, and social well-being at all
stages of development across the life span. Create an informative essay illustrating findings on
the nutritional needs of individuals and families in relation to age, gender, activity level, and
health status.
Anatomy and Physiology of Nutrition
3) Create a model or graphic illustration that identifies the major anatomic structures of the
gastrointestinal (GI) system. Explain the function of each structure in the process of digestion,
absorption, transport, and use of nutrients in the body. Research and develop a logical
explanation of how the body deals with deficiencies and surplus nutrients, citing specific textual
evidence on the impact on an individual’s health.
4) Identify, analyze, and visually represent the macro- and micro-nutrients required in the human
diet. Include the common food sources of those nutrients, their chemical properties, and
function in the body, as well as the influence upon biological systems in reference to
maintenance and growth.
a. Macro nutrients include: carbohydrates, lipids, and proteins
b. Micro nutrients include: minerals, vitamins, and water
Nutritional Requirements Across the Lifespan
5) Accurately read, interpret, and communicate understanding of guidance from the U.S. Food and
Drug Administration (FDA), and other regulators, such as nutrition labels and daily value
recommendations using accurate symbols, key terms, and other domain-specific words and
phrases.
6) Research and prepare informational artifacts for consumers that present the specific nutritional
guidelines for each stage of the life span using scientifically accurate terms and symbols. Life
span phases should include:
a. Birth to 1 year
b. Toddlerhood
c. Preschool
d. School age
e. Puberty and adolescence
f. Pregnant and lactating females
g. Early adulthood
h. Middle adulthood
i. Late adulthood
7) Analyze a variety of meal plans that meet nutritional requirements (caloric and RDA) as
recommended by the U.S. Food and Drug Administration (FDA). Create a meal plan that
addresses the nutritional needs of a specific individual based on their age, gender, activity level
and other factors, and justify choices using evidence. Select, prepare, and serve food(s) from the
meal plan following recipes precisely, including defining and utilizing specific culinary and
measurement terms as needed. Practice proper serving and etiquette principles during
appropriate situations.
8) Keep a food journal and compare an individual’s diet to nutritional recommendations for their
respective age, gender, activity level, and health status. Write a summary of the findings and
include conclusions drawn on recommendations of how the diet could be modified to make up
for deficiencies and surpluses.
9) Compare and contrast alternative diet and lifestyle approaches to recommended dietary
requirements for individuals of the same age and gender. Explain the reasons for the dietary
differences in an informational artifact summarizing information to describe the physiological
differences of the lifestyles, including, but not limited to:
a. Differences in physical activity (i.e. athletic training)
b. Differences in religious or ethical values (i.e. vegetarian, vegan, kosher)
c. Differences based on disease or physiological need (i.e. gluten free, elimination or
rotation diets)
Food Preferences and Choices
10) Research and summarize in an explanatory text the factors that contribute to food choices and
preferences including cultural, geographical, economic, psychological, and societal influences.
Describe the most likely results of preferences and external factors on nutritional intake.
a. Example of geographical external factor on nutritional intake: Individual living in an area
without adequate sunlight exposure may need to eat a diet rich in Vitamin D to make up
for vitamin deficiency.
b. Example of geographical preference on food choice: Individual living in a colder climate
might prefer methods of cooking that keep heat in the living area, while an individual
living in a warmer climate might prefer preparation methods that reduce heat.
11) Form a hypothesis and design and conduct an experiment to identify the role of the senses
and/or food preparation techniques in food choices. Summarize experiment results into an
argument making a claim about the impact of variables on food choice. Compare results to
findings in news media and note when findings support or contradict previous explanations or
accounts.
12) Research nutritional claims of various diets and use appropriate/reliable sources of nutritional
information to determine the validity of those claims. Use nutritional databases, food label
information, and other sources to analyze the nutrient composition of one day of foods on each
diet investigated. Create a graphic illustration comparing actual nutrition provided by each diet
to the recommended nutrition requirements for an individual with specific characteristics,
noting similarities and differences in two diets.
Nutritional Issues and Controversies
13) Synthesize evidence from multiple sources to analyze topics in nutrition, including but not
limited to:
a. The use of genetically modified foods
b. Artificial sweeteners versus natural sugar
c. Organic and local food movements
d. Benefits and risk of different forms of dieting
e. Use of probiotics
Evaluate the validity and credibility of source materials and deduce the principle arguments for
each, carefully weighing the author’s evidence against potential biases.
14) Describe the correlation of energy balance, lifestyle, diet, age, gender, and metabolism to the
obesity epidemic in America. Compare and contrast how different diets, habits, heredity, and
physical characteristics contribute to obesity. Research various initiatives that have sought to
fight obesity and improve nutrition across the nation. Summarize the intended result of an
initiative in an explanatory essay, informational artifact, or presentation.
Food Preparation and Integrity
15) Investigate the food supply from point of origin to the point of sale – analyzing handling,
transportation, storage, processing, and packaging – to identify where food safety and
nutritional value could be compromised. Compare this to the food handling, transportation,
storage, processing, and preparation from point of sale to the table by creating a graphic
illustration indicating where food is most susceptible to contamination, food-borne illness,
spoilage, and nutrient loss.
16) Demonstrate food selection and preparation methods that maximize the nutritional value of
foods while minimizing dietary health risks. Plan and conduct nutrition laboratory experiments
to determine the physical and chemical changes of food structure through chemical reactions.
Communicate results of experiences, including comparing and contrasting results to findings in a
report. Demonstrate relationships among concepts including, but not limited to:
a. Heat
b. Acidity level
c. Fermentation
d. Millard reactions
e. Chemically processed foods
f. Preparation techniques and product yield
The following artifacts will reside in the student’s portfolio:
o Illustration of Nutrition Needs
o Graphic or Model & Explanation of GI Tract
o Macro & Micro Nutrient artifact
o Informational Artifact for Consumers
o Analysis of Meal Plans
o Food Journal
o Food Preferences artifact
o Summarized Results from Food Prep Techniques Experiment
o Illustration of Nutrition Claims
o Nutritional Issues Comparison
o Food Integrity illustration
o Food Lab Reports