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

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Related National Standards for Family and Consumer Sciences Education

National Standards for Family and Consumer Sciences Education

The 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.

9.1

Analyze career paths within food science, food technology, dietetics, and nutrition industries.

9.1.1

Explain the roles and functions of individuals engaged in food science, food technology, dietetics, and nutrition careers.

9.2

Apply risk management procedures to food safety, food testing, and sanitation.

9.2.4

Use the Hazard Analysis Critical Control Point (HACCP) during all food handling processes (the flow of food) to minimize the risks of food borne illness.

9.2.8

Use Occupational Safety and Health Administration's (OSHA) Right to Know Law and Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials.

9.2.9

Demonstrate waste disposal and recycling methods.

9.3

Evaluate nutrition principles, food plans, preparation techniques, and specialized dietary plans.

9.3.1

Analyze nutrient requirements across the life span, addressing the diversity of people, cultures, and religions.

9.3.3

Apply principles of food production to maximize nutrient retention in menus.

9.3.4

Assess the influence of cultural, socioeconomic and psychological factors on food and nutrition and behavior.

9.3.5

Analyze recipe/formula proportions and modifications for food production.

9.3.6

Critique the selection of foods to promote a healthy lifestyle.

9.4

Apply basic concepts of nutrition and nutrition therapy in a variety of settings, considering social, geographical, cultural, and global influences.

9.4.1

Analyze nutritional needs of individuals.

9.4.2

Use nutritional information to support care planning.

9.5

Demonstrate use of science and technology advancements in food product development and marketing.

9.5.1

Analyze various factors that affect food preferences in the marketing of food to a variety of populations..

9.5.2

Analyze data in statistical analysis when making development and marketing decisions.

9.5.3

Prepare food for presentation and assessment.

9.5.4

Maintain test kitchen/laboratory and related equipment and supplies.

9.5.5

Implement procedures that affect quality product performance and sustainability.

9.5.6

Conduct sensory evaluations of food products.

9.5.7

Conduct testing for safety of food products, utilizing available technology.

9.6

Demonstrate food science, dietetics, and nutrition management principles and practices.

9.6.2

Implement food preparation, production, and testing systems.

9.6.5

Manage food production to meet needs and preferences of diverse customer populations.