# CTE Resource Center - Verso - Food Science and Dietetics FCCLA National Programs Correlation by Task

CTE Resource Center - Verso

Virginia’s CTE Resource Center

FCCLA National Programs 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. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Family Ties ♦ Power of One: Working on Working ♦ Student Body: The Fit You ♦ Student Body: The Healthy You ♦ Student Body: The Real You ♦ Student Body: The Resilient You
40 Explore the various careers in the food industry. FCCLA National Programs: Power of One: Working on Working
41 Analyze careers within the food science, food technology, dietetics, and nutrition industries. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Fit You ♦ Student Body: The Healthy You ♦ Student Body: The Real You ♦ Student Body: The Resilient You
42 Differentiate the pathways in the food science and dietetics industries. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Fit You ♦ Student Body: The Healthy You ♦ Student Body: The Real You ♦ Student Body: The Resilient You
43 Define the functionality of carbohydrates. FCCLA National Programs: Power of One: A Better You ♦ Student Body: The Fit You ♦ Student Body: The Healthy You
44 Define the functionality of lipids. FCCLA National Programs: Power of One: A Better You ♦ Student Body: The Fit You ♦ Student Body: The Healthy You
45 Identify the functionality of proteins. FCCLA National Programs: Power of One: A Better You ♦ Student Body: The Fit You ♦ Student Body: The Healthy You
46 Define the functionality of vitamins, minerals, and phytochemicals in the diet. FCCLA National Programs: Power of One: A Better You ♦ Student Body: The Fit You ♦ Student Body: The Healthy You
47 Analyze the impacts of different processing methods on nutritional quality. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Healthy You
48 Identify the functionality of water activity and pH in food preparation and preservation. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Fit You ♦ Student Body: The Healthy You
49 Describe test methods for water activity and pH used in the food industry. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Healthy You
50 Identify food allergens and their origins as defined in the Food and Drug Administration (FDA) Food Code. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Healthy You
51 Describe how the presence of food allergens impacts the food industry’s testing processes and procedures for handling allergen contamination. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Healthy You
52 Explore various methods used to test for carbohydrates, protein, fat, and vitamins and minerals. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Healthy You
53 Trace the flow of food in food-service operations. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Healthy You
54 Analyze risk factors and points of vulnerability in the food supply continuum, from source to production to distributor. FCCLA National Programs: Power of One: Working on Working ♦ Student Body: The Healthy You
55 Identify the regulatory agencies involved in food protection. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Family Ties ♦ Power of One: Speak Out for FCCLA ♦ Power of One: Take the Lead ♦ Student Body: The Healthy You
56 Analyze risk factors that contribute to food-borne illnesses. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Healthy You
57 Identify the process of responding to food-borne illnesses. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Healthy You
58 Demonstrate Hazard Analysis Critical Control Point (HACCP) implementation. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Healthy You
59 Demonstrate practices and procedures that assure personal and workplace health and hygiene. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Healthy You
60 Perform a safety evaluation based on OSHA regulations. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Healthy You
61 Apply basic concepts of human nutrition. FCCLA National Programs: Families First: Meet the Challenge ♦ Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Healthy You
62 Explain nutritional guidelines/nutrition labels. FCCLA National Programs: Families First: Meet the Challenge ♦ Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Fit You ♦ Student Body: The Healthy You
63 Describe factors affecting a person’s food preferences. FCCLA National Programs: Families First: Balancing Family and Career ♦ Families First: Families Today ♦ Families First: Meet the Challenge ♦ Families First: Parent Practice ♦ Families First: You-Me-Us ♦ Financial Fitness: Spending ♦ Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Fit You ♦ Student Body: The Healthy You
65 Compare nutrient requirements across the life span. FCCLA National Programs: Families First: Balancing Family and Career ♦ Families First: Families Today ♦ Families First: Meet the Challenge ♦ Families First: Parent Practice ♦ Families First: You-Me-Us ♦ Power of One: A Better You ♦ Power of One: Family Ties ♦ Power of One: Working on Working ♦ Student Body: The Healthy You
66 Apply basic concepts of nutrition and nutritional therapy for meeting special dietary needs. FCCLA National Programs: Families First: Balancing Family and Career ♦ Families First: Families Today ♦ Families First: Meet the Challenge ♦ Families First: Parent Practice ♦ Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Fit You ♦ Student Body: The Healthy You
67 Identify food guidelines for various populations. FCCLA National Programs: Families First: Balancing Family and Career ♦ Families First: Families Today ♦ Families First: Meet the Challenge ♦ Families First: Parent Practice ♦ Families First: You-Me-Us ♦ Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Fit You ♦ Student Body: The Healthy You
68 Interpret food, nutrition, and menu labeling guidelines. FCCLA National Programs: Families First: Meet the Challenge ♦ Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Healthy You
69 Assess the nutritional composition of meals. FCCLA National Programs: Families First: Meet the Challenge ♦ Financial Fitness: Earning ♦ Financial Fitness: Spending ♦ Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Healthy You
70 Modify a recipe based on nutritional needs. FCCLA National Programs: Families First: Meet the Challenge ♦ Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Fit You ♦ Student Body: The Healthy You
71 Develop a daily menu based on a modified diet. FCCLA National Programs: Families First: Families Today ♦ Families First: Meet the Challenge ♦ Financial Fitness: Earning ♦ Financial Fitness: Spending ♦ Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Fit You ♦ Student Body: The Healthy You
72 Outline the history of food preservation and processing. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working
73 Examine the role of food additives in processed foods. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Fit You ♦ Student Body: The Healthy You
74 Describe procedures that affect product quality performance. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Healthy You
75 Describe units of operation in food processing and preservation. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working
76 Examine the principles of fermentation. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working
77 Implement food preparation, production, and testing systems. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working
78 Analyze packaging materials with regard to types, functions, and environmental factors. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working
79 Explore how different packaging affects food/nutrient quality. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working
80 Review the history of food processing and product development. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working
82 Review the process for food product development. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working
83 Analyze various marketing strategies that affect consumer food choices. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working
84 Explore consumer trends and how they impact the food industry and related careers. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working
85 Analyze data in making food product marketing decisions. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working
86 Describe the role of science and food-science management in the development of new food products. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working
87 Explain basic chemistry concepts and how ingredients react in food-science applications. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working
88 Prepare food products for presentation and assessment. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working
89 Explain the purpose of sensory evaluation panels and how to conduct a sensory panel, using appropriate controls. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working
90 Identify food product development related to health and wellness needs. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working
91 Identify sustainable practices related to food product development. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working
92 Describe examples of emerging trends that may impact careers in food science. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Fit You ♦ Student Body: The Healthy You
93 Describe the functions, operations, and maintenance of test laboratory and related equipment and supplies. FCCLA National Programs: Power of One: A Better You
94 Conduct testing for safety of food products, using up-to-date technology. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working
95 Describe the benefits of various technological advances on the scientific study, processing, and preparation of food products. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working
96 Review standards of identity for foods and Reference Amounts Customarily Consumed (RACC). FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working ♦ Student Body: The Fit You ♦ Student Body: The Healthy You
97 Identify ethical considerations for the use of food technologies. FCCLA National Programs: Families First: Families Today ♦ Families First: Meet the Challenge ♦ Power of One: A Better You ♦ Power of One: Family Ties ♦ Student Body: The Fit You ♦ Student Body: The Healthy You ♦ Student Body: The Real You ♦ Student Body: The Resilient You
98 Compare various methods of food production. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working
99 Describe agricultural practices. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working
100 Identify the implications of local and globalized food sources. FCCLA National Programs: Financial Fitness: Spending ♦ Power of One: A Better You ♦ Power of One: Working on Working
101 Identify differences between international and U.S. food regulations. FCCLA National Programs: Power of One: A Better You ♦ Power of One: Working on Working