# CTE Resource Center - Verso - Nutrition and Wellness Task 1795732407

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Analyze the impact of advances in technology and science on the food industry.

Definition

Analysis should include
  • identifying food products that have been influenced by recent technological and scientific advancements in methods of
    • growing (e.g., genetically modified foods, enhanced feed for livestock)
    • obtaining preserving (e.g., additives, irradiation, hydrogenation)
    • storing (e.g., vacuum-sealed packaging)
    • distributing
    • preparing
    • serving
  • evaluating how each product's availability, safety, taste, cost, nutritional content, ease of preparation, and/or environmental impact have been influenced by these advancements
  • evaluating sustainable food systems, green technology, and hydroponic and other alternative techniques for food production.

Process/Skill Questions

Thinking
  • What are the effects of food-related technological developments on consumers, society, the food industry, and farmers?
  • How have consumers benefited from technological developments that originated for use in space or by the military?
  • What is the impact on consumers of controversial biotechnological developments in agriculture?
Communication
  • What communication skills do we need to evaluate advances in food technology and food science?
  • How can we describe the qualities of food products resulting from technological or scientific advances?
  • What factors influence consumer acceptance of food products such as substitutes for sugar or eggs?
Leadership
  • What should consumers do to maximize the positive impact of technological advancements? To avoid or diminish the negative impact?
  • What leadership skills can help us predict the consumer acceptance of controversial technology, such as food irradiation as a preservative?
  • What ethical issues are associated with advances in food technology and science?
Management
  • What skills do we need to prepare foods that reflect technological advances?
  • What information is necessary to compare traditional and new home food-related equipment and technology?
  • What is the relationship between convenience of food preparation and consumer acceptance of advances in food technology?

Related Standards of Learning

English

9.5

The student will read and analyze a variety of nonfiction texts.
  1. Apply knowledge of text features and organizational patterns to understand, analyze, and gain meaning from texts.
  2. Make inferences and draw conclusions based on explicit and implied information using evidence from text as support.
  3. Analyze the author’s qualifications, viewpoint, and impact.
  4. Recognize an author’s intended purpose for writing and identify the main idea.
  5. Summarize, paraphrase, and synthesize ideas, while maintaining meaning and a logical sequence of events, within and between texts.
  6. Identify characteristics of expository, technical, and persuasive texts.
  7. Identify a position/argument to be confirmed, disproved, or modified.
  8. Evaluate clarity and accuracy of information.
  9. Analyze, organize, and synthesize information in order to solve problems, answer questions, complete a task, or create a product.
  10. Differentiate between fact and opinion and evaluate their impact.
  11. Analyze ideas within and between selections providing textual evidence.
  12. Use the reading strategies to monitor comprehension throughout the reading process.

10.5

The student will read, interpret, analyze, and evaluate nonfiction texts.
  1. Analyze text features and organizational patterns to evaluate the meaning of texts.
  2. Recognize an author’s intended audience and purpose for writing.
  3. Skim materials to develop an overview and locate information.
  4. Compare and contrast informational texts for intent and content.
  5. Interpret and use data and information in maps, charts, graphs, timelines, tables, and diagrams.
  6. Draw conclusions and make inferences on explicit and implied information using textual support as evidence.
  7. Analyze and synthesize information in order to solve problems, answer questions, and generate new knowledge.
  8. Analyze ideas within and between selections providing textual evidence.
  9. Summarize, paraphrase, and synthesize ideas, while maintaining meaning and a logical sequence of events, within and between texts.
  10. Use reading strategies throughout the reading process to monitor comprehension.

11.5

The student will read, interpret, analyze, and evaluate a variety of nonfiction texts including employment documents and technical writing.
  1. Apply information from texts to clarify understanding of concepts.
  2. Read and correctly interpret an application for employment, workplace documents, or an application for college admission.
  3. Analyze technical writing for clarity.
  4. Paraphrase and synthesize ideas within and between texts.
  5. Draw conclusions and make inferences on explicit and implied information using textual support.
  6. Analyze multiple texts addressing the same topic to determine how authors reach similar or different conclusions.
  7. Analyze false premises, claims, counterclaims, and other evidence in persuasive writing.
  8. Recognize and analyze use of ambiguity, contradiction, paradox, irony, sarcasm, overstatement, and understatement in text.
  9. Generate and respond logically to literal, inferential, evaluative, synthesizing, and critical thinking questions about the text(s).

12.5

The student will read, interpret, analyze, and evaluate a variety of nonfiction texts.
  1. Use critical thinking to generate and respond logically to literal, inferential, and evaluative questions about the text(s).
  2. Identify and synthesize resources to make decisions, complete tasks, and solve specific problems.
  3. Analyze multiple texts addressing the same topic to determine how authors reach similar or different conclusions.
  4. Recognize and analyze use of ambiguity, contradiction, paradox, irony, overstatement, and understatement in text.
  5. Analyze false premises claims, counterclaims, and other evidence in persuasive writing.

History and Social Science

WG.2

The student will analyze how physical and ecological processes shape Earth’s surface by

  1. explaining regional climatic patterns and weather phenomena and their effects on people and places;
  2. describing how humans influence the environment and are influenced by it; and
  3. explaining how technology affects one's ability to modify the environment and adapt to it.

WG.5

The student will analyze the characteristics of the regions of the United States and Canada by

  1. identifying and analyzing the location of major geographic regions and major cities on maps and globes;
  2.  describing major physical and environmental features;
  3. explaining important economic characteristics; and
  4.  recognizing cultural influences and landscapes.

WHII.14

The student will apply social science skills to understand the global changes during the early twenty-first century by

  1. identifying contemporary political issues, with emphasis on migrations of refugees and others, ethnic/religious conflicts, and the impact of technology, including the role of social media and chemical and biological technologies;
  2. assessing the link between economic and political freedom;
  3. describing economic interdependence, including the rise of multinational corporations, international organizations, and trade agreements; and
  4. analyzing the increasing impact of terrorism.

Other Related Standards

FCCLA National Programs

Families First: Families Today

 

Families First: Meet the Challenge

 

Families First: You-Me-Us

 

Financial Fitness: Earning

 

Financial Fitness: Protecting

 

Financial Fitness: Saving

 

Financial Fitness: Spending

 

Power of One: A Better You

 

Power of One: Family Ties

 

FCCLA: STAR Events (2019)

Career Investigation

 

Food Innovations

 

Hospitality, Tourism, and Recreation

 

National Programs in Action

 

Professional Presentation

 

National Standards for Family and Consumer Sciences Education

14.5.1

Investigate how scientific and technical advances influence the nutrient content, availability, and safety of foods.

14.5.2

Analyze how the scientific and technical advances in food processing, storage, product development, and distribution influence nutrition and wellness.

14.5.3

Analyze the effects of technological advances on selection, preparation and home storage of food.

14.5.4

Analyze the effects of food science and technology on meeting nutritional needs.