# CTE Resource Center - Verso - Food Science and Dietetics Task 409080301

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Describe the benefits of various technological advances on the scientific study, processing, and preparation of food products.

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.

History and Social Science

VUS.14

The student will apply social science skills to understand political and social conditions in the United States during the early twenty-first century by

  1. assessing the development of and changes in domestic policies, with emphasis on the impact of the role the United States Supreme Court played in defining a constitutional right to privacy, affirming equal rights, and upholding the rule of law;
  2. evaluating and explaining the changes in foreign policies and the role of the United States in a world confronted by international terrorism, with emphasis on the American response to 9/11 (September 11, 2001);
  3. evaluating the evolving and changing role of government, including its role in the American economy; and
  4. explaining scientific and technological changes and evaluating their impact on American culture

WHII.14

The student will apply social science skills to understand the global changes during the early twenty-first century by

  1. identifying contemporary political issues, with emphasis on migrations of refugees and others, ethnic/religious conflicts, and the impact of technology, including the role of social media and chemical and biological technologies;
  2. assessing the link between economic and political freedom;
  3. describing economic interdependence, including the rise of multinational corporations, international organizations, and trade agreements; and
  4. analyzing the increasing impact of terrorism.

Other Related Standards

FCCLA National Programs

Power of One: A Better You

 

Power of One: Working on Working

 

FCCLA: STAR Events (2019)

Culinary Arts

 

Food Innovations

 

Hospitality, Tourism, and Recreation

 

HOSA Competitive Events

Recognition

 

Health Care Issues Exam

 

National Standards for Family and Consumer Sciences Education

9.3.3

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

9.5

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

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.