Related National Standards for Family and Consumer Sciences Education
National Standards for Family and Consumer Sciences EducationThe National Standards for Family and Consumer Sciences Education have been correlated to the tasks/competencies in this course. These correlations appear on the task/competency pages, and an unduplicated list of these standards appears below.
For additional information about the National Standards for Family and Consumer Sciences Education, see http://www.doe.in.gov/octe/facs/NASAFACS/index.html.
Analyze strategies to manage multiple roles and responsibilities (individual, family, career, community, and global).
Summarize local and global policies, issues, and trends in the workplace, community, and family dynamics that affect individuals and families.
Analyze the effects of social, economic, and technological changes on work and family dynamics.
Analyze potential career choices to determine the knowledge, skills, attitudes, and opportunities associated with each career.
Analyze personal and family assets and skills that provide service to the community.
Apply basic concepts of nutrition and nutrition therapy in a variety of settings, considering social, geographical, cultural, and global influences.
Explain physical, emotional, social, psychological, cultural, and spiritual components of individual and family wellness.
Investigate the effects of psychological, cultural, and social influences on food choices and other nutrition practices.
Analyze legislation and regulations related to nutrition and wellness.
Evaluate the effect of nutrition on health, wellness and performance.
Analyze the relationship of nutrition and wellness to individual and family health throughout the life span.
Analyze the effects of food and diet fads, food addictions, and eating disorders on wellness.
Analyze sources of food and nutrition information, including food labels, related to health and wellness.
Apply current dietary guidelines in planning to meet nutrition and wellness needs.
Design strategies that address the health and nutritional recommendations for individuals and families, including those with special needs.
Demonstrate ability to select, store, prepare, and serve nutritious, aesthetically pleasing food and food product.
Evaluate policies and practices that impact food security, sustainability, food integrity, and nutrition and wellness of individuals and families.
Analyze conditions and practices that promote safe food handling.
Analyze safety and sanitation practices.
Analyze how changes in national and international food production and distribution systems influence the food supply, including sustainability, organic food production and the impact of genetically modified foods.
Investigate federal, state, and local inspection and labeling systems that protect the health of individuals and the public.
Analyze foodborne illness factors, including causes, potentially hazardous foods, and methods of prevention.
Analyze current consumer information about food safety and sanitation.
Investigate how scientific and technical advances influence the nutrient content, availability, and safety of foods.
Analyze how the scientific and technical advances in food processing, storage, product development, and distribution influence nutrition and wellness.
Analyze the effects of technological advances on selection, preparation and home storage of food.
Analyze the effects of food science and technology on meeting nutritional needs.