HEALTH CARE FUNDAMENTALS (HCF)
Nutrition and Food Science WVEIS Code 0952
Nutrition courses focus on the value of good nutrition in relationship to wellness. Students use scientific processes to study the field of food science. Laboratory skills and experimental methods are used to measure, record and analyze data that relate to the relationship of food science to other sciences (such as chemistry, microbiology, nutrition and physics).
Standard 1: Nutritional Content
The student will evaluate the nutritional content of food to promote individual and family wellness across the life span.
Nutritional Content Objectives
Students will:
0952.1.1 Evaluate the nutritional content of food in relation to the health and wellness needs of individuals and families.
0952.1.2 Using technology, analyze personal eating habits and plan ways to choose food to meet nutritional goals.
0952.1.3 Identify factors, facts, and fallacies that affect wellness.
0952.1.4 Evaluate the use of supplements to meet daily nutritional needs.
Standard 2: Six Basic Nutrients (0952.S.2)
The student will interpret information regarding the six basic nutrients to promote health and wellness.
Six Basic Nutrients Objectives
Students will:
0952.2.1 Identify the functions, food sources, and excess/inadequate amounts of the six major nutrients.
0952.2.2 Explain the process of food digestion and nutrient absorption.
0952.2.3 Examine the properties of each of the six basic nutrients.
Standard 3: Food Preparation Techniques (0952.S.3)
The student will demonstrate planning, selecting, storing, preparing and serving of foods to meet nutritional needs of individuals and families across the life span.
Food Preparation Techniques Objectives
Students will:
0952.3.1 Compare food purchasing options according to cost and nutritional quality.
0952.3.2 Identify meal planning strategies for different stages of the family life cycle.
0952.3.3 Plan, prepare, and store food to achieve nutritional goals.
0952.3.4 Explain how to choose and handle food to preserve nutrition, quality, and safety.
0952.3.5 Explore techniques of food preservation.
Standard 4: Food Safety (0952.S.4)
The student will demonstrate food safety and sanitation practices for handling food.
Food Safety Objectives
Students will:
0952.4.1 Identify potential health problems related to food supply.
0952.4.2 Identify sanitary and food handling practices that can help prevent food spoilage.
0952.4.3 Describe the properties of the microorganisms that cause food spoilage.
0952.4.4 Describe safety guidelines.
Standard 5: Nutritional Factors (0952.S.5)
The student will analyze the internal and external factors that influence nutritional practices and wellness across the life span.
Nutritional Factors Objectives
Students will:
0952.5.1 Examine the nutritional needs and food patterns of various age groups.
0952.5.2 Research nutrition and the athlete.
0952.5.3 Research specialty diets (vegetarian, diabetic, fad diets, etc.).
0952.5.4 Describe how food choices are influenced by available resources and technology.
Standard 6: Product Labels (0952.S.6)
The student will analyze information on product labels.
Product Labels Objectives
Students will:
0952.6.1 Compare foods as to nutritional content and serving size.
0952.6.2 Examine and interpret food labels.
Standard 7: Food Trends (0952.S.7)
The student will analyze behaviors and food industry trends.
Food Trends Objectives
Students will:
0952.7.1 Describe techniques for successful weight control methods.
0952.7.2 Analyze effects of eating disorders.
0952.7.3 Research solutions to reduce calories, increase fiber, reduce sugar, reduce fat, increase complex carbohydrates, etc.
0952.7.4 Identify practical ways to change eating habits.
0952.7.5 Evaluate the use of supplements to meet daily nutritional needs.
0952.7.6 Analyze the metabolic process.
0952.7.7 Examine the issue of diet versus disease prevention (birth defects, cardiovascular, hypertension, etc.)
Standard 8: Food Science Concepts (0952.S.8)
The student will apply the steps in the scientific method to examine basic food science concepts.
Food Science Concepts Objectives
Students will:
0952.8.1 Identify scientific equipment used in the food science industry.
0952.8.2 Explain the steps in the scientific method.
0952.8.3 Write accurate and complete reports of food science experiments.
0952.8.4 Identify basic science concepts.
0952.8.5 Explore basic energy concepts.
0952.8.6 Examine acid and bases.
0952.8.7 Explore experimentation in food science.
Standard 9: Food Science Careers (0952.S.9)
The student will research careers in the nutrition and food science areas.
Food Science Careers Objectives
Students will:
0952.9.1 Identify entry level and advanced level careers in nutrition and food sciences.
0952.9.2 Examine education and training needed for a career in nutrition and food science.
0952.9.3 Explore emerging careers in nutrition, food science, and biotechnology.[pic]
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