# CTE Resource Center - Verso - Food Science and Dietetics Task 409080276

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Analyze the impacts of different processing methods on nutritional quality.

Related Standards of Learning

English

11.5

The student will read, interpret, analyze, and evaluate a variety of nonfiction texts including employment documents and technical writing.
  1. Apply information from texts to clarify understanding of concepts.
  2. Read and correctly interpret an application for employment, workplace documents, or an application for college admission.
  3. Analyze technical writing for clarity.
  4. Paraphrase and synthesize ideas within and between texts.
  5. Draw conclusions and make inferences on explicit and implied information using textual support.
  6. Analyze multiple texts addressing the same topic to determine how authors reach similar or different conclusions.
  7. Analyze false premises, claims, counterclaims, and other evidence in persuasive writing.
  8. Recognize and analyze use of ambiguity, contradiction, paradox, irony, sarcasm, overstatement, and understatement in text.
  9. Generate and respond logically to literal, inferential, evaluative, synthesizing, and critical thinking questions about the text(s).

12.5

The student will read, interpret, analyze, and evaluate a variety of nonfiction texts.
  1. Use critical thinking to generate and respond logically to literal, inferential, and evaluative questions about the text(s).
  2. Identify and synthesize resources to make decisions, complete tasks, and solve specific problems.
  3. Analyze multiple texts addressing the same topic to determine how authors reach similar or different conclusions.
  4. Recognize and analyze use of ambiguity, contradiction, paradox, irony, overstatement, and understatement in text.
  5. Analyze false premises claims, counterclaims, and other evidence in persuasive writing.

Other Related Standards

FCCLA National Programs

Power of One: A Better You

 

Power of One: Working on Working

 

Student Body: The Healthy You

 

FCCLA: STAR Events (2019)

Culinary Arts

 

Food Innovations

 

Nutrition and Wellness

 

Professional Presentation

 

Sports Nutrition

 

HOSA Competitive Events (High School)

Teamwork Events

 

Health Education

 

HOSA Bowl

 

National Standards for Family and Consumer Sciences Education

9.5

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

9.5.5

Implement procedures that affect quality product performance and sustainability.

9.6.2

Implement food preparation, production, and testing systems.

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.