Examine the nutritional concepts that affect the food service industry today with emphasis on a healthy diets, allergies, and obesity issues.
Standard detail
HOSP-CAI-8
Content Standard
Depth 1Parent ID: 0170351C156F410F866D1083DAB7049DStandard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-CAI-8
- Standard ID
- 69CF1208B1014C1AA8274668F26E8CB6
- ASN identifier
- S21411981
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 0170351C156F410F866D1083DAB7049D
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)