National Standards for Family and Consumer Sciences Education Correlation by Task
In this course, the following tasks/competencies reinforce the standards listed beside them. Teachers may identify additional reinforcements in locally developed instructional materials.
| Task/Competency Number | Task/Competency Statement | Standards |
|---|---|---|
| 39 | Analyze the meaning of work and the meaning of family. |
National Standards for Family and Consumer Sciences Education: 1.1 |
| 40 | Compare how families affect work life and how work life affects families. |
National Standards for Family and Consumer Sciences Education: 1.1 |
| 41 | Identify management strategies for balancing work and family roles. |
National Standards for Family and Consumer Sciences Education: 1.1 |
| 42 | Explain the relationship between nutrition and wellness. |
National Standards for Family and Consumer Sciences Education: 14.2.1 ♦ 14.2.2 |
| 43 | Explore factors that influence wellness and lifestyle practices across the lifespan. |
National Standards for Family and Consumer Sciences Education: 14.1.1 |
| 44 | Explain the relationship between physical fitness and wellness. |
National Standards for Family and Consumer Sciences Education: 14.2.1 |
| 45 | Identify community resources and services for nutrition and wellness. |
National Standards for Family and Consumer Sciences Education: 14.1.5 ♦ 14.3.4 |
| 46 | Analyze the components of a plan to improve physical fitness. |
National Standards for Family and Consumer Sciences Education: 14.2.1 |
| 47 | Identify eating patterns and their effects on wellness. |
National Standards for Family and Consumer Sciences Education: 14.2.3 ♦ 14.2.4 |
| 48 | Identify the effects of food fads and diet fads on wellness. |
National Standards for Family and Consumer Sciences Education: 14.2.3 |
| 49 | Examine the impact of eating disorders on wellness. |
National Standards for Family and Consumer Sciences Education: 14.2.3 |
| 50 | Explain the relationship between stress and wellness. |
National Standards for Family and Consumer Sciences Education: 14.1.1 ♦ 14.1.2 |
| 51 | Describe strategies to manage stress. |
National Standards for Family and Consumer Sciences Education: 14.1.1 ♦ 14.1.2 |
| 52 | Analyze factors that affect emotional well-being. |
National Standards for Family and Consumer Sciences Education: 14.1.1 ♦ 14.1.2 |
| 53 | Investigate community and national topics related to nutrition and wellness. |
National Standards for Family and Consumer Sciences Education: 14.3.4 ♦ 14.4.4 |
| 54 | Analyze economic, environmental, and social determinants that influence food choices and other nutritional practices. |
National Standards for Family and Consumer Sciences Education: 14.3.4 ♦ 14.4.4 ♦ 14.4.5 |
| 55 | Describe the effects of government policies and regulations on nutrition and wellness. |
National Standards for Family and Consumer Sciences Education: 14.1.5 ♦ 14.3.3 ♦ 14.3.4 ♦ 14.4.6 |
| 56 | Develop a plan to promote and sustain personal wellness. |
National Standards for Family and Consumer Sciences Education: 14.1.1 ♦ 14.2.1 ♦ 14.2.2 |
| 57 | Identify the functions of macro- and micronutrients and the body’s requirements for each. |
National Standards for Family and Consumer Sciences Education: 14.3.1 ♦ 14.3.2 ♦ 14.5.1 |
| 58 | Evaluate sources of nutrition information. |
National Standards for Family and Consumer Sciences Education: 14.4.4 |
| 59 | Compare human nutritional needs at the different stages of life. |
National Standards for Family and Consumer Sciences Education: 14.2.1 ♦ 14.2.2 ♦ 14.3.1 ♦ 14.3.2 |
| 60 | Identify methods for determining a healthy body weight. |
National Standards for Family and Consumer Sciences Education: 14.2.1 ♦ 14.2.4 ♦ 14.3.1 |
| 61 | Explain the principles of energy balance. |
National Standards for Family and Consumer Sciences Education: 14.1.1 ♦ 14.1.2 ♦ 14.2.1 ♦ 14.3.2 |
| 62 | Explore basic concepts of nutrition for meeting special dietary needs. |
National Standards for Family and Consumer Sciences Education: 9.4 ♦ 14.3.1 ♦ 14.3.4 ♦ 14.3.2 ♦ 14.4.6 |
| 63 | Apply science-based dietary guidelines when planning menus. |
National Standards for Family and Consumer Sciences Education: 14.3.1 ♦ 14.3.2 |
| 64 | Perform nutritional analyses of recipes and menus. |
National Standards for Family and Consumer Sciences Education: 14.2.4 ♦ 14.5.1 |
| 65 | Apply basic concepts of nutrition in meal planning to meet special dietary needs. |
National Standards for Family and Consumer Sciences Education: 14.3.2 |
| 66 | Use the nutrition facts label to evaluate the nutritional quality of foods. |
National Standards for Family and Consumer Sciences Education: 14.2.4 |
| 68 | Identify the components of a standardized recipe. |
National Standards for Family and Consumer Sciences Education: 14.3.3 |
| 69 | Modify recipes to meet dietary needs. |
National Standards for Family and Consumer Sciences Education: 14.3.1 ♦ 14.3.2 ♦ 14.5.4 |
| 70 | Apply time-management principles when planning, preparing, and serving food. |
National Standards for Family and Consumer Sciences Education: 14.3.3 |
| 71 | Design kitchen work space to facilitate efficient food preparation. |
National Standards for Family and Consumer Sciences Education: 14.5.2 ♦ 14.5.3 |
| 72 | Select and use food-preparation utensils and equipment. |
National Standards for Family and Consumer Sciences Education: 14.3.3 ♦ 14.5.3 |
| 73 | Analyze the impact of advances in technology and science on the food industry. |
National Standards for Family and Consumer Sciences Education: 14.5.1 ♦ 14.5.2 ♦ 14.5.3 ♦ 14.5.4 |
| 74 | Apply basic food-science principles to food preparation. |
National Standards for Family and Consumer Sciences Education: 14.4.1 ♦ 14.5.2 ♦ 14.5.1 ♦ 14.5.3 ♦ 14.5.4 |
| 75 | Identify strategies for conserving environmental resources with regard to food purchase, storage, and disposal. |
National Standards for Family and Consumer Sciences Education: 14.4.1 ♦ 14.4.2 ♦ 14.4.3 ♦ 14.4.4 ♦ 14.4.5 ♦ 14.4.6 |
| 76 | Explain the conditions that promote the growth of food-borne pathogens. |
National Standards for Family and Consumer Sciences Education: 14.4.1 ♦ 14.4.2 ♦ 14.4.5 |
| 77 | Identify types of food-borne illnesses (i.e., pathogenic and parasitic infections). |
National Standards for Family and Consumer Sciences Education: 14.4.5 |
| 78 | Demonstrate safe preparation and handling practices for food. |
National Standards for Family and Consumer Sciences Education: 14.4.1 ♦ 14.4.2 ♦ 14.4.4 |
| 79 | Outline steps for cleaning and sanitizing food-preparation utensils and equipment. |
National Standards for Family and Consumer Sciences Education: 14.4.2 ♦ 14.4.4 |
| 80 | Explore career pathways in the field of nutrition and wellness. |
National Standards for Family and Consumer Sciences Education: 1.2.1 |
| 81 | Evaluate personal assets for potential careers. |
National Standards for Family and Consumer Sciences Education: 1.3.3 |
| 82 | Match personal assets to specific careers in the field of nutrition and wellness. |
National Standards for Family and Consumer Sciences Education: 1.1.1 ♦ 1.1.2 |