# CTE Resource Center - Verso - Food Science and Dietetics National Standards for Family and Consumer Sciences Education Correlation by Task

CTE Resource Center - Verso

Virginia’s CTE Resource Center

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 Describe food systems and U.S. consumption trends. National Standards for Family and Consumer Sciences Education: 9.2.9
40 Explore the various careers in the food industry. National Standards for Family and Consumer Sciences Education: 9.1
41 Analyze careers within the food science, food technology, dietetics, and nutrition industries. National Standards for Family and Consumer Sciences Education: 9.1
42 Differentiate the pathways in the food science and dietetics industries. National Standards for Family and Consumer Sciences Education: 9.1.1
43 Define the functionality of carbohydrates. National Standards for Family and Consumer Sciences Education: 9.3
44 Define the functionality of lipids. National Standards for Family and Consumer Sciences Education: 9.3
45 Identify the functionality of proteins. National Standards for Family and Consumer Sciences Education: 9.3
46 Define the functionality of vitamins, minerals, and phytochemicals in the diet. National Standards for Family and Consumer Sciences Education: 9.3
47 Analyze the impacts of different processing methods on nutritional quality. National Standards for Family and Consumer Sciences Education: 9.5 ♦ 9.5.5 ♦ 9.6.2
48 Identify the functionality of water activity and pH in food preparation and preservation. National Standards for Family and Consumer Sciences Education: 9.3
49 Describe test methods for water activity and pH used in the food industry. National Standards for Family and Consumer Sciences Education: 9.5.7
52 Explore various methods used to test for carbohydrates, protein, fat, and vitamins and minerals. National Standards for Family and Consumer Sciences Education: 9.5.7
53 Trace the flow of food in food-service operations. National Standards for Family and Consumer Sciences Education: 9.2
54 Analyze risk factors and points of vulnerability in the food supply continuum, from source to production to distributor. National Standards for Family and Consumer Sciences Education: 9.2
55 Identify the regulatory agencies involved in food protection. National Standards for Family and Consumer Sciences Education: 9.2
56 Analyze risk factors that contribute to food-borne illnesses. National Standards for Family and Consumer Sciences Education: 9.2
57 Identify the process of responding to food-borne illnesses. National Standards for Family and Consumer Sciences Education: 9.2
58 Demonstrate Hazard Analysis Critical Control Point (HACCP) implementation. National Standards for Family and Consumer Sciences Education: 9.2
59 Demonstrate practices and procedures that assure personal and workplace health and hygiene. National Standards for Family and Consumer Sciences Education: 9.2
60 Perform a safety evaluation based on OSHA regulations. National Standards for Family and Consumer Sciences Education: 9.2.8
61 Apply basic concepts of human nutrition. National Standards for Family and Consumer Sciences Education: 9.4
62 Explain nutritional guidelines/nutrition labels. National Standards for Family and Consumer Sciences Education: 9.4
63 Describe factors affecting a person’s food preferences. National Standards for Family and Consumer Sciences Education: 9.5.1
64 Describe food security and access (e.g., local, state, national, international). National Standards for Family and Consumer Sciences Education: 9.3.4
65 Compare nutrient requirements across the life span. National Standards for Family and Consumer Sciences Education: 9.3.1 ♦ 9.4
67 Identify food guidelines for various populations. National Standards for Family and Consumer Sciences Education: 9.3 ♦ 9.4
68 Interpret food, nutrition, and menu labeling guidelines. National Standards for Family and Consumer Sciences Education: 9.3.6 ♦ 9.4.2
69 Assess the nutritional composition of meals. National Standards for Family and Consumer Sciences Education: 9.4.1 ♦ 9.4.2 ♦ 9.6.5
70 Modify a recipe based on nutritional needs. National Standards for Family and Consumer Sciences Education: 9.4
71 Develop a daily menu based on a modified diet. National Standards for Family and Consumer Sciences Education: 9.4
77 Implement food preparation, production, and testing systems. National Standards for Family and Consumer Sciences Education: 9.2 ♦ 9.2.4 ♦ 9.6
78 Analyze packaging materials with regard to types, functions, and environmental factors. National Standards for Family and Consumer Sciences Education: 9.5
79 Explore how different packaging affects food/nutrient quality. National Standards for Family and Consumer Sciences Education: 9.5
80 Review the history of food processing and product development. National Standards for Family and Consumer Sciences Education: 9.5
81 Identify the need for food product development. National Standards for Family and Consumer Sciences Education: 9.5
82 Review the process for food product development. National Standards for Family and Consumer Sciences Education: 9.5
83 Analyze various marketing strategies that affect consumer food choices. National Standards for Family and Consumer Sciences Education: 9.5.1 ♦ 9.5.2
84 Explore consumer trends and how they impact the food industry and related careers. National Standards for Family and Consumer Sciences Education: 9.5.2
85 Analyze data in making food product marketing decisions. National Standards for Family and Consumer Sciences Education: 9.5.2
86 Describe the role of science and food-science management in the development of new food products. National Standards for Family and Consumer Sciences Education: 9.5.2
88 Prepare food products for presentation and assessment. National Standards for Family and Consumer Sciences Education: 9.5.3
89 Explain the purpose of sensory evaluation panels and how to conduct a sensory panel, using appropriate controls. National Standards for Family and Consumer Sciences Education: 9.5.6
90 Identify food product development related to health and wellness needs. National Standards for Family and Consumer Sciences Education: 9.3.3 ♦ 9.5.1 ♦ 9.5.2
91 Identify sustainable practices related to food product development. National Standards for Family and Consumer Sciences Education: 9.5
92 Describe examples of emerging trends that may impact careers in food science. National Standards for Family and Consumer Sciences Education: 9.5.1 ♦ 9.5.2
93 Describe the functions, operations, and maintenance of test laboratory and related equipment and supplies. National Standards for Family and Consumer Sciences Education: 9.5.4 ♦ 9.5.7
94 Conduct testing for safety of food products, using up-to-date technology. National Standards for Family and Consumer Sciences Education: 9.5.7
95 Describe the benefits of various technological advances on the scientific study, processing, and preparation of food products. National Standards for Family and Consumer Sciences Education: 9.3.3 ♦ 9.5
96 Review standards of identity for foods and Reference Amounts Customarily Consumed (RACC). National Standards for Family and Consumer Sciences Education: 9.3.5
97 Identify ethical considerations for the use of food technologies. National Standards for Family and Consumer Sciences Education: 9.5