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Standard 1 Nutrition and Health Students will understand the application of the principles of nutrition and their relationship to good health throughout the life cycle. They will demonstrate proficiency by: 1.1 Defining the relationship between nutrition and good health; 1.2 Explaining and comparing the food categories and recommended servings in the Food Guide Pyramid with those in their daily diet; 1.3 Identifying the major nutrients and explaining their functions and sources; 1.4 Comparing and analyzing label information on food products; 1.5 Describing food-related illnesses, including anorexia, bulimia, obesity, and malnutrition; 1.6 Explaining the process of digestion, absorption, and metabolism in the body's use of food; 1.7 Defining the criteria for the evaluation of nutritional information and categorizing them into valid and non-valid sources; 1.8 Evaluating nutritional needs that occur during various stages of the life cycle and designing a diet to meet the changing nutritional needs of individuals in different stages of the life cycle; 1.9 Examining the relationship of lifestyle, occupation, gender, age, body structure, stress, and other factors to nutritional needs, food choices, and habits; 1.10 Analyzing the effects of poor nutrition and substance abuse on prenatal, child, teen, and adult development and health; 1.11 Reviewing and reporting on current research that examines the effects of food additives, salt, sugar, fats, and complex carbohydrates; 1.12 Defining current nutritional terminology, such as natural, organic, reduced fat, and enriched; 1.13 Comparing and evaluating dietary programs and information that deal with weight control and nutrition; 1.14 Evaluating the influence of the media on nutrition and physical fitness; and 1.15 Identifying and describing the services of public and private agencies that provide food and nutrition information and protection to consumers at the local, state, and national levels. Standard 2 Food Safety and Sanitation Students will understand the principles of maintaining food safety and sanitation. They will demonstrate proficiency by: 2.1 Identifying organisms that cause food spoilage, sources of contamination, and conditions required for the growth of organisms; 2.2 Identifying common types of food-borne illnesses; 2.3 Employing sanitary practices before, during, and after food preparation and service; 2.4 Selecting proper techniques for storage and preparation of food; 2.5 Describing the agencies that determine food safety regulations; 2.6 Comparing the responsibilities of various governmental agencies concerned with food safety and nutrition; and 2.7 Analyzing messages about food safety issues that consumers receive from the media. Standard 3 Facilities and Equipment The student will understand the selection, use, and care of safe and efficient facilities and equipment. They will demonstrate content proficiency by: 3.1 Identifying and minimizing safety hazards in the kitchen; 3.2 Identifying and selecting steps to be followed during emergencies related to accidents with food and equipment; 3.3 Listing special precautions to ensure safe kitchen environments for children and individuals with special needs; 3.4 Analyzing a variety of surfaces and materials used in kitchens and assessing their characteristics in terms of sanitation, safety, and maintenance; 3.5 Designing a kitchen plan that incorporates the principles of safety and efficiency, including the work triangle concept; 3.6 Describing food preparation equipment and appliances in terms of needs, want, cost, safety, efficiency, use, and care; 3.7 Applying appropriate practices when using, maintaining, and storing food preparation equipment and appliances; 3.8 Comparing the characteristics of similar equipment in terms of time, cost, storage, size, maintenance, safety, and efficiency; 3.9 Using a variety of appliances, equipment, and techniques to prepare food and meals; and 3.10 Developing a list of the most essential equipment and appliances for individuals and families on limited budgets and with limited food preparation facilities. Standard 4 Meal Management Students will understand the principles of food purchasing and meal management. They will demonstrate proficiency by: 4.1 Identifying ways to manage time, energy, and resources when planning and preparing meals; 4.2 Using the management techniques for conserving time, energy, and resources when planning and preparing foods or meals; 4.3 Using consumer skills to save money when selecting foods; 4.4 Applying decision-making skills for purchasing food; 4.5 Comparing information on food labels to compute unit cost, serving sizes, and amount needed; 4.6 Planning meals that apply the principles of contrasts in flavors, colors, textures, and temperatures; 4.7 Comparing the advantages and disadvantages of using commercially prepared and convenience food products with those of using home-prepared foods in terms of cost, quality, nutritional value, time, and energy; 4.8 Developing a food budget for an individual or a family or both based on income, nutritional needs, and stages of the life cycle; 4.9 Comparing information about fresh and processed food in terms of storage, safety, use, cost, and nutritional value; 4.10 Using consumer skills in selecting food that include comparing and selecting quality, unit prices, products, expiration dates, and brands; 4.11 Identifying and comparing local food source outlets for cost, convenience, services, and variety of selections; 4.12 Summarizing the advantages and disadvantages of preparing meals at home and dining out; 4.13 Comparing meals and computing meal costs for time, money, resources, nutritional quality, and satisfaction for various lifestyles and different stages of the life cycle; and 4.14 Analyzing food needs, methods of procurement, and storage space for hypothetical disasters and emergencies. Standard 5 Food Preparation Students will understand the principles of food preparation. They will demonstrate proficiency by: 5.1 Using appropriate equipment and techniques for dry and liquid measurements; 5.2 Converting volume and weight measurements to increase and decrease yields of recipes; 5.3 Interpreting a standardized recipe to prepare a food product; 5.4 Defining food preparation terminology used in the preparation of a variety of food products; 5.5 Describing the properties and functions of ingredients used to prepare foods; 5.6 Applying food preparation techniques that preserve nutrients and enhance the flavor and appearance of food; 5.7 Identifying food preparation techniques that can affect health; 5.8 Defining and demonstrating food preparation techniques and skills; 5.9 Analyzing time, energy, equipment, and use of resources in food preparation for individuals and families with various lifestyles or at different stages of the life cycle; 5.10 Applying basic concepts of food preparation and nutrition by planning, preparing, and serving aesthetically pleasing and nutritious meals; 5.11 Examining and applying psychology and aesthetics of food presentation; 5.12 Selecting appropriate food ingredients as substitutions in standardized recipes; and 5.13 Investigating and describing current trends in food preparation. Standard 6 Meal Service and Etiquette Students will understand styles of meal service and commonly accepted etiquette practices. They will demonstrate content proficiency by: 6.1 Practicing basic table-setting techniques; 6.2 Practicing table manners and etiquette as commonly accepted in the United States; 6.3 Describing and practicing table settings for various occasions; and 6.4 Describing and practicing a variety of meal service styles. Standard 7 Food and Culture Students will understand that culture influences food choices and etiquette. They will demonstrate proficiency by: 7.1 Identifying regional differences in the United States affecting the preparation and service of foods; 7.2 Identifying cultural differences affecting the preparation and service of foods; 7.3 Researching different cultures and comparing food preparation techniques, table settings, meal etiquette, and food habits and traditions commonly found in the United States; and 7.4 Relating the influence of such factors as culture, geographic region, and socioeconomic status on food choices and habits. Standard 8 The Science of Food and Nutrition Students will understand the principles of science related to food preparation and nutrition. They will demonstrate proficiency by: 8.1 Defining nutrients and nutrient density; 8.2 Applying the basic principles of science to food preparation; 8.3 Analyzing and comparing the nutrient composition of a variety of foods and recipes; 8.4 Relating the types and functions of proteins, carbohydrates, fats, vitamins, and minerals to dietary needs and associated health conditions throughout the life cycle; 8.5 Describing the biochemical processes enabling the body to use nutrients from food; 8.6 Describing the function of chemicals and additives in specific foods; 8.7 Describing modifications in diet and physical activity to meet the nutritional needs of individuals in various age groups with different body types, activity levels, and health conditions; 8.8 Explaining the effects of medications, alcohol, and drugs on the absorption and metabolism of nutrients; 8.9 Applying data from nutritional research studies to evaluate information on nutrition and diet; 8.10 Relating energy, acids, bases, and the states of matter to food and food sensory evaluation; and 8.11 Describing the physical and chemical processes that occur during food preparation and the effects of cooking methods and ingredient substitution on food products and their nutritional value. Standard 9 Food Production and Technology Students will understand food production, processing, distribution methods, and the relationship of those techniques to the consumer food supply. They will demonstrate proficiency by: 9.1 Describing technological advances that have affected food production, processing, and distribution; 9.2 Evaluating the impact of current and emerging food technologies on food quality, availability, and cost; 9.3 Analyzing health, safety, and environmental issues related to current and emerging food technologies, such as irradiation and genetic engineering; 9.4 Describing quality assurance procedures used in food science or food processing companies or both; 9.5 Comparing food production and processing techniques, safety standards, and distribution methods in the world marketplace; 9.6 Investigating and describing the evolution and development of food products and preparation equipment; 9.7 Describing and comparing different methods of preserving foods, including freezing, drying, canning, dehydrating, and using cold storage; and 9.8 Explaining the methods used in the United States and other countries for retarding bacterial growth in food processing and distribution. Standard 10 Careers Related to Food Service, Food Science, Dietetics, and Nutrition Students will understand careers related to food service, food science, dietetics, and nutrition. They will demonstrate content proficiency by: 10.1 Identifying characteristics of effective food service, food science, dietetics, and nutrition professionals; 10.2 Comparing personal interests, aptitudes, and abilities with those required in food service, food science, dietetics, and nutrition careers; 10.3 Evaluating career options related to food service, food science, dietetics, and nutrition, including labor market projections, educational requirements, job responsibilities, salary, benefits, employers' expectations, and working environment; and 10.4 Developing a career plan in food and nutrition that reflects upward career mobility and opportunities for entrepreneurship.