# CTE Resource Center - Verso - Food Science and Dietetics The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards Correlation by Task

CTE Resource Center - Verso

Virginia’s CTE Resource Center

The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards 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. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.04.01. Examine the scope of the food industry by evaluating local and global policies, trends, and customs for food production.
43 Define the functionality of carbohydrates. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.01. Apply principles of nutrition and biology to develop food products that provide a safe, wholesome, and nutritious food supply for local and global food systems. ♦ FPP.02.02. Apply principles of microbiology and chemistry to develop food products to provide a safe, wholesome, and nutritious food supply for local and global food systems.
44 Define the functionality of lipids. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.01. Apply principles of nutrition and biology to develop food products that provide a safe, wholesome, and nutritious food supply for local and global food systems.
45 Identify the functionality of proteins. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.01. Apply principles of nutrition and biology to develop food products that provide a safe, wholesome, and nutritious food supply for local and global food systems.
46 Define the functionality of vitamins, minerals, and phytochemicals in the diet. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.01. Apply principles of nutrition and biology to develop food products that provide a safe, wholesome, and nutritious food supply for local and global food systems.
47 Analyze the impacts of different processing methods on nutritional quality. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.03. Apply principles of human behavior to develop food products to provide a safe, wholesome, and nutritious food supply for local and global food systems.
48 Identify the functionality of water activity and pH in food preparation and preservation. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.02. Apply principles of microbiology and chemistry to develop food products to provide a safe, wholesome, and nutritious food supply for local and global food systems.
49 Describe test methods for water activity and pH used in the food industry. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.02. Apply principles of microbiology and chemistry to develop food products to provide a safe, wholesome, and nutritious food supply for local and global food systems.
50 Identify food allergens and their origins as defined in the Food and Drug Administration (FDA) Food Code. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.01.02. Apply food safety and sanitation procedures in the handling and processing of food products to ensure food quality. ♦ FPP.03.02. Design and apply techniques of food processing, preservation, packaging, and presentation for distribution and consumption of food products. ♦ FPP.04.03. Identify and explain the purpose of industry organizations, groups, and regulatory agencies that influence the local and global food systems.
51 Describe how the presence of food allergens impacts the food industry’s testing processes and procedures for handling allergen contamination. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.01.02. Apply food safety and sanitation procedures in the handling and processing of food products to ensure food quality. ♦ FPP.02.03. Apply principles of human behavior to develop food products to provide a safe, wholesome, and nutritious food supply for local and global food systems. ♦ FPP.03.02. Design and apply techniques of food processing, preservation, packaging, and presentation for distribution and consumption of food products.
52 Explore various methods used to test for carbohydrates, protein, fat, and vitamins and minerals. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.02. Apply principles of microbiology and chemistry to develop food products to provide a safe, wholesome, and nutritious food supply for local and global food systems.
53 Trace the flow of food in food-service operations. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.03.02. Design and apply techniques of food processing, preservation, packaging, and presentation for distribution and consumption of food products. ♦ FPP.03.03. Create food distribution plans and procedures to ensure safe delivery of food products.
54 Analyze risk factors and points of vulnerability in the food supply continuum, from source to production to distributor. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.01.02. Apply food safety and sanitation procedures in the handling and processing of food products to ensure food quality. ♦ FPP.01.03. Apply food safety procedures when storing food products to ensure food quality. ♦ FPP.04.01. Examine the scope of the food industry by evaluating local and global policies, trends, and customs for food production.
55 Identify the regulatory agencies involved in food protection. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.04.03. Identify and explain the purpose of industry organizations, groups, and regulatory agencies that influence the local and global food systems.
56 Analyze risk factors that contribute to food-borne illnesses. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.01.02. Apply food safety and sanitation procedures in the handling and processing of food products to ensure food quality.
57 Identify the process of responding to food-borne illnesses. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.01.02. Apply food safety and sanitation procedures in the handling and processing of food products to ensure food quality.
58 Demonstrate Hazard Analysis Critical Control Point (HACCP) implementation. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.01.02. Apply food safety and sanitation procedures in the handling and processing of food products to ensure food quality. ♦ FPP.04.03. Identify and explain the purpose of industry organizations, groups, and regulatory agencies that influence the local and global food systems.
59 Demonstrate practices and procedures that assure personal and workplace health and hygiene. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.01.02. Apply food safety and sanitation procedures in the handling and processing of food products to ensure food quality. ♦ FPP.02.03. Apply principles of human behavior to develop food products to provide a safe, wholesome, and nutritious food supply for local and global food systems.
60 Perform a safety evaluation based on OSHA regulations. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.01.01. Analyze and manage operational and safety procedures in food products and processing facilities. ♦ FPP.04.02. Evaluate the significance and implications of changes and trends in the food products and processing industry in the local and global food systems.
61 Apply basic concepts of human nutrition. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.01. Apply principles of nutrition and biology to develop food products that provide a safe, wholesome, and nutritious food supply for local and global food systems.
62 Explain nutritional guidelines/nutrition labels. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.01. Apply principles of nutrition and biology to develop food products that provide a safe, wholesome, and nutritious food supply for local and global food systems. ♦ FPP.02.03. Apply principles of human behavior to develop food products to provide a safe, wholesome, and nutritious food supply for local and global food systems.
63 Describe factors affecting a person’s food preferences. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.03. Apply principles of human behavior to develop food products to provide a safe, wholesome, and nutritious food supply for local and global food systems.
64 Describe food security and access (e.g., local, state, national, international). The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.03.03. Create food distribution plans and procedures to ensure safe delivery of food products.
65 Compare nutrient requirements across the life span. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.01. Apply principles of nutrition and biology to develop food products that provide a safe, wholesome, and nutritious food supply for local and global food systems.
66 Apply basic concepts of nutrition and nutritional therapy for meeting special dietary needs. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.01. Apply principles of nutrition and biology to develop food products that provide a safe, wholesome, and nutritious food supply for local and global food systems.
67 Identify food guidelines for various populations. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.01. Apply principles of nutrition and biology to develop food products that provide a safe, wholesome, and nutritious food supply for local and global food systems.
68 Interpret food, nutrition, and menu labeling guidelines. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.03.01. Implement selection, evaluation, and inspection techniques to ensure safe and quality food products.
69 Assess the nutritional composition of meals. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.01. Apply principles of nutrition and biology to develop food products that provide a safe, wholesome, and nutritious food supply for local and global food systems.
70 Modify a recipe based on nutritional needs. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.01. Apply principles of nutrition and biology to develop food products that provide a safe, wholesome, and nutritious food supply for local and global food systems.
71 Develop a daily menu based on a modified diet. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.01. Apply principles of nutrition and biology to develop food products that provide a safe, wholesome, and nutritious food supply for local and global food systems.
72 Outline the history of food preservation and processing. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.03.02. Design and apply techniques of food processing, preservation, packaging, and presentation for distribution and consumption of food products.
73 Examine the role of food additives in processed foods. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.02. Apply principles of microbiology and chemistry to develop food products to provide a safe, wholesome, and nutritious food supply for local and global food systems. ♦ FPP.03.02. Design and apply techniques of food processing, preservation, packaging, and presentation for distribution and consumption of food products.
74 Describe procedures that affect product quality performance. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.02. Apply principles of microbiology and chemistry to develop food products to provide a safe, wholesome, and nutritious food supply for local and global food systems. ♦ FPP.03.02. Design and apply techniques of food processing, preservation, packaging, and presentation for distribution and consumption of food products.
75 Describe units of operation in food processing and preservation. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.02. Apply principles of microbiology and chemistry to develop food products to provide a safe, wholesome, and nutritious food supply for local and global food systems. ♦ FPP.03.03. Create food distribution plans and procedures to ensure safe delivery of food products.
76 Examine the principles of fermentation. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.02. Apply principles of microbiology and chemistry to develop food products to provide a safe, wholesome, and nutritious food supply for local and global food systems.
77 Implement food preparation, production, and testing systems. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.01.01. Analyze and manage operational and safety procedures in food products and processing facilities.
78 Analyze packaging materials with regard to types, functions, and environmental factors. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.03.02. Design and apply techniques of food processing, preservation, packaging, and presentation for distribution and consumption of food products.
79 Explore how different packaging affects food/nutrient quality. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.02. Apply principles of microbiology and chemistry to develop food products to provide a safe, wholesome, and nutritious food supply for local and global food systems.
80 Review the history of food processing and product development. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.04.02. Evaluate the significance and implications of changes and trends in the food products and processing industry in the local and global food systems.
81 Identify the need for food product development. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.03. Apply principles of human behavior to develop food products to provide a safe, wholesome, and nutritious food supply for local and global food systems. ♦ FPP.04.01. Examine the scope of the food industry by evaluating local and global policies, trends, and customs for food production. ♦ FPP.04.02. Evaluate the significance and implications of changes and trends in the food products and processing industry in the local and global food systems.
82 Review the process for food product development. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.03. Apply principles of human behavior to develop food products to provide a safe, wholesome, and nutritious food supply for local and global food systems. ♦ FPP.04.01. Examine the scope of the food industry by evaluating local and global policies, trends, and customs for food production. ♦ FPP.04.02. Evaluate the significance and implications of changes and trends in the food products and processing industry in the local and global food systems.
83 Analyze various marketing strategies that affect consumer food choices. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.04.02. Evaluate the significance and implications of changes and trends in the food products and processing industry in the local and global food systems.
84 Explore consumer trends and how they impact the food industry and related careers. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.03. Apply principles of human behavior to develop food products to provide a safe, wholesome, and nutritious food supply for local and global food systems. ♦ FPP.04.02. Evaluate the significance and implications of changes and trends in the food products and processing industry in the local and global food systems.
85 Analyze data in making food product marketing decisions. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.04.02. Evaluate the significance and implications of changes and trends in the food products and processing industry in the local and global food systems. ♦ FPP.04.03. Identify and explain the purpose of industry organizations, groups, and regulatory agencies that influence the local and global food systems.
86 Describe the role of science and food-science management in the development of new food products. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.02. Apply principles of microbiology and chemistry to develop food products to provide a safe, wholesome, and nutritious food supply for local and global food systems. ♦ FPP.04.01. Examine the scope of the food industry by evaluating local and global policies, trends, and customs for food production.
87 Explain basic chemistry concepts and how ingredients react in food-science applications. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.02. Apply principles of microbiology and chemistry to develop food products to provide a safe, wholesome, and nutritious food supply for local and global food systems.
88 Prepare food products for presentation and assessment. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.03.02. Design and apply techniques of food processing, preservation, packaging, and presentation for distribution and consumption of food products.
89 Explain the purpose of sensory evaluation panels and how to conduct a sensory panel, using appropriate controls. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.03. Apply principles of human behavior to develop food products to provide a safe, wholesome, and nutritious food supply for local and global food systems.
90 Identify food product development related to health and wellness needs. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.01. Apply principles of nutrition and biology to develop food products that provide a safe, wholesome, and nutritious food supply for local and global food systems.
91 Identify sustainable practices related to food product development. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.03. Apply principles of human behavior to develop food products to provide a safe, wholesome, and nutritious food supply for local and global food systems. ♦ FPP.03.03. Create food distribution plans and procedures to ensure safe delivery of food products.
92 Describe examples of emerging trends that may impact careers in food science. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.04.02. Evaluate the significance and implications of changes and trends in the food products and processing industry in the local and global food systems.
93 Describe the functions, operations, and maintenance of test laboratory and related equipment and supplies. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.01.01. Analyze and manage operational and safety procedures in food products and processing facilities. ♦ FPP.01.02. Apply food safety and sanitation procedures in the handling and processing of food products to ensure food quality.
94 Conduct testing for safety of food products, using up-to-date technology. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.01.01. Analyze and manage operational and safety procedures in food products and processing facilities.
95 Describe the benefits of various technological advances on the scientific study, processing, and preparation of food products. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.03.02. Design and apply techniques of food processing, preservation, packaging, and presentation for distribution and consumption of food products.
96 Review standards of identity for foods and Reference Amounts Customarily Consumed (RACC). The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.02.02. Apply principles of microbiology and chemistry to develop food products to provide a safe, wholesome, and nutritious food supply for local and global food systems. ♦ FPP.02.03. Apply principles of human behavior to develop food products to provide a safe, wholesome, and nutritious food supply for local and global food systems.
97 Identify ethical considerations for the use of food technologies. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.04.02. Evaluate the significance and implications of changes and trends in the food products and processing industry in the local and global food systems.
98 Compare various methods of food production. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.03.02. Design and apply techniques of food processing, preservation, packaging, and presentation for distribution and consumption of food products. ♦ FPP.03.03. Create food distribution plans and procedures to ensure safe delivery of food products. ♦ FPP.04.01. Examine the scope of the food industry by evaluating local and global policies, trends, and customs for food production. ♦ FPP.04.02. Evaluate the significance and implications of changes and trends in the food products and processing industry in the local and global food systems.
99 Describe agricultural practices. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.03.03. Create food distribution plans and procedures to ensure safe delivery of food products. ♦ FPP.04.02. Evaluate the significance and implications of changes and trends in the food products and processing industry in the local and global food systems.
100 Identify the implications of local and globalized food sources. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.04.02. Evaluate the significance and implications of changes and trends in the food products and processing industry in the local and global food systems.
101 Identify differences between international and U.S. food regulations. The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards: FPP.04.03. Identify and explain the purpose of industry organizations, groups, and regulatory agencies that influence the local and global food systems.