# CTE Resource Center - Verso - Food Science and Dietetics Task 409080283

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Analyze risk factors and points of vulnerability in the food supply continuum, from source to production to distributor.

Related Standards of Learning

History and Social Science


The student will apply social science skills to understand the role of government in the Virginia and United States economies by

  1. describing the provision of government goods and services that are not readily produced by the market;
  2. describing government’s establishment and maintenance of the rules and institutions in which markets operate, including the establishment and enforcement of property rights, contracts, consumer rights, labor-management relations, environmental protection, and competition in the marketplace;
  3. investigating and describing the types and purposes of taxation that are used by local, state, and federal governments to pay for services provided by the government;
  4. analyzing how Congress can use fiscal policy to stabilize the economy;
  5. describing the effects of the Federal Reserve’s monetary policy on price stability, employment, and the economy; and
  6. evaluating the trade-offs in government decisions.

Other Related Standards

FCCLA National Programs

Power of One: Working on Working


Student Body: The Healthy You


FCCLA: STAR Events (2019)

Nutrition and Wellness


Professional Presentation


Public Policy Advocate


HOSA Competitive Events

Health Science Events


Knowledge Test: Nutrition


Teamwork Events




Emergency Preparedness Events


Public Health


National Standards for Family and Consumer Sciences Education


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

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.