Explore the concepts of total lifestyle, including physical activity in health and wellness 2. Describe the role of nutrition in health promotion, disease prevention, and disease treatment 3. Describe techniques for evaluating a healthy lifestyle 4. Examine the characteristics of various eating disorders and their effects on personal health and wellbeing 5. Explore nutrition in fast foods 6. Analyze various fad diets and weight control plans

2.1.2

Depth 2

Describe the role of nutrition in health promotion, disease prevention, and disease treatment

2.1.3

Depth 2

Describe techniques for evaluating a healthy lifestyle

2.1.4

Depth 2

Examine the characteristics of various eating disorders and their effects on personal health and wellbeing

2.1.5

Depth 2

Explore nutrition in fast foods

2.1.6

Depth 2

Analyze various fad diets and weight control plans

2.2.1

Depth 2

Examine guidelines for using Choose My Plate food guidance system and the Dietary Guidelines for Americans 2. Identify key nutrients in relation to food choices 3. Compare personal eating habits to Choose My Plate and the Dietary Guidelines 4. Demonstrate ways to incorporate food guides into daily food planning 5. Develop, implement, and evaluate a nutrition plan to improve personal eating habits and physical activity

2.2.2

Depth 2

Identify key nutrients in relation to food choices

2.2.3

Depth 2

Compare personal eating habits to Choose My Plate and the Dietary Guidelines

2.2.4

Depth 2

Demonstrate ways to incorporate food guides into daily food planning

2.2.5

Depth 2

Develop, implement, and evaluate a nutrition plan to improve personal eating habits and physical activity

2.3.1

Depth 2

Identify the six essential nutrients 2. Identify carbohydrate sources and functions in the body 3. Identify protein (complete and incomplete) sources and functions in the body 4. Identify fats, their sources, functions and related health concerns 5. Identify vitamins, their sources, functions and related health concerns 6. Identify minerals, their sources, and related health concerns 7. Identify the functions of water in the body

2.3.2

Depth 2

Identify carbohydrate sources and functions in the body

2.3.3

Depth 2

Identify protein (complete and incomplete) sources and functions in the body

2.3.4

Depth 2

Identify fats, their sources, functions and related health concerns

2.3.5

Depth 2

Identify vitamins, their sources, functions and related health concerns

2.3.6

Depth 2

Identify minerals, their sources, and related health concerns

2.3.7

Depth 2

Identify the functions of water in the body

2.4.1

Depth 2

Research careers in food science, nutrition and fitness, education and research 2. Evaluate job qualifications

2.4.2

Depth 2

Evaluate job qualifications

3.1.1

Depth 2

Identify and apply sanitation rules and guidelines 2. Identify common food-borne illnesses 3. Describe symptoms common to food-borne illnesses 4. Identify methods that prevent food-borne illnesses and contamination 5. Apply established safety rules and guidelines to maintain a safe working environment 6. Identify proper first-aid procedures for cuts, burns, and electrical shock

3.1.2

Depth 2

Identify common food-borne illnesses

3.1.3

Depth 2

Describe symptoms common to food-borne illnesses

3.1.4

Depth 2

Identify methods that prevent food-borne illnesses and contamination

3.1.5

Depth 2

Apply established safety rules and guidelines to maintain a safe working environment

3.1.6

Depth 2

Identify proper first-aid procedures for cuts, burns, and electrical shock

3.2.1

Depth 2

Analyze career paths in food safety and sanitation

3.2.2

Depth 2

Evaluate job qualifications

4.1.1

Depth 2

Identify factors that affect meal planning 2. Identify eating patterns, individual needs, nutritional needs, and special dietary accommodations 3. Plan a meal using several different budget levels

4.1.2

Depth 2

Identify eating patterns, individual needs, nutritional needs, and special dietary accommodations

4.1.3

Depth 2

Plan a meal using several different budget levels

4.2.1

Depth 2

Explore the benefits of shared mealtime on family wellbeing

4.2.2

Depth 2

Demonstrate the use of simple table etiquette for different occasions

4.2.3

Depth 2

Explore the benefits of positive table time communication

4.2.4

Depth 2

Examine the benefits of including family members in meal planning and preparation

4.3.1

Depth 2

Compare and contrast various types of grocery and prepared food outlets 2. Set up a food spending plan 3. Identify unit pricing and cost per serving 4. Compare the time and financial costs of eating out, and convenience foods versus preparing meals at home 5. Plan meals and prepare shopping list

4.3.2

Depth 2

Set up a food spending plan

4.3.3

Depth 2

Identify unit pricing and cost per serving

4.3.4

Depth 2

Compare the time and financial costs of eating out, and convenience foods versus preparing meals at home

4.3.5

Depth 2

Plan meals and prepare shopping list

4.4.1

Depth 2

Research careers in food management and marketing

4.4.2

Depth 2

Evaluate job qualifications

5.1.1

Depth 2

Locate food preparation equipment in the laboratory 2. Recognize the names and functions of food preparation tools and utensils 3. Identify various types of large and small kitchen equipment 4. Explain the selection, use, and care of equipment 5. Select appropriate equipment for specific product preparation 6. Demonstrate the proper use and care of equipment 7. Identify work centers and their role in management 8. Employ standard safety procedures when using equipment 9. Explore future trends in food preparation technology and equipment

5.1.2

Depth 2

Recognize the names and functions of food preparation tools and utensils

5.1.3

Depth 2

Identify various types of large and small kitchen equipment

5.1.4

Depth 2

Explain the selection, use, and care of equipment

5.1.5

Depth 2

Select appropriate equipment for specific product preparation

5.1.6

Depth 2

Demonstrate the proper use and care of equipment

5.1.7

Depth 2

Identify work centers and their role in management 8

5.1.8

Depth 2

Employ standard safety procedures when using equipment

5.1.9

Depth 2

Explore future trends in food preparation technology and equipment

5.2.1

Depth 2

Define food preparation terms

5.2.2

Depth 2

Demonstrate the ability to follow a recipe

5.2.3

Depth 2

Demonstrate basic kitchen math skills

5.3.4

Depth 2

Demonstrate proper measuring and preparation techniques

5.2.5

Depth 2

Practice measuring liquid, dry, and solid ingredients

5.2.6

Depth 2

Demonstrate proper knife skills

5.2.7

Depth 2

Practice food preparation techniques

6.1.1

Depth 2

Identify and explain the importance of vegetables in a balanced diet

6.1.2

Depth 2

Review the nutritional content of various vegetables

6.1.3

Depth 2

Describe guidelines for selecting vegetables

6.1.4

Depth 2

Evaluate the effects of cooking techniques on nutrient retention, flavor, texture, taste, and appearance

6.1.5

Depth 2

Practice nutritious preparation techniques for serving vegetables

6.2.1

Depth 2

Identify and explain the importance of fruits in a balanced diet

6.2.2

Depth 2

Review the nutritional content of various fruits

6.2.3

Depth 2

Describe guidelines for selecting fruits

6.2.4

Depth 2

Evaluate the effects of cooking techniques on nutrient retention, flavor, texture, taste, and appearance

6.2.5

Depth 2

Practice nutritious preparation techniques for serving fruits

6.3.1

Depth 2

Identify different varieties of grain, rice, pasta and breads

6.3.2

Depth 2

Explain the importance of breads, cereals, rice and pasta in a balanced diet

6.3.3

Depth 2

Identify nutrients in breads, cereals, rice and pasta products

6.3.4

Depth 2

Describe guidelines for selecting breads, cereals, rice and pasta products

6.3.5

Depth 2

Prepare and evaluate various grain and whole grain products

6.3.6

Depth 2

Demonstrate preparation techniques for whole grain products

6.4.1

Depth 2

Identify different types of meat, poultry, fish, eggs and legumes

6.4.2

Depth 2

Explore the functions of proteins in food preparation

6.4.3

Depth 2

Explain the importance of meat, poultry, fish, eggs and legumes in a balanced diet

6.4.4

Depth 2

Identify nutrients in meat, poultry, fish, eggs and legumes

6.4.5

Depth 2

Identify various cuts of meat, poultry, and fish

6.4.6

Depth 2

Evaluate the effects of various cooking methods on nutrient retention, flavor, texture, tenderness, aroma, taste and appearance

6.4.7

Depth 2

Prepare egg recipe

6.4.8

Depth 2

Prepare a variety of recipes using meat, poultry, fish, eggs and legumes

6.5.1

Depth 2

Identify different types of dairy products

6.5.2

Depth 2

Explain the importance of dairy products in a balanced diet

6.5.3

Depth 2

Identify the nutritional content of various dairy products

6.5.4

Depth 2

Describe guidelines for selecting dairy products

6.5.5

Depth 2

Explore the functions of dairy products in food preparation

6.5.6

Depth 2

Prepare a variety of recipes using dairy products

6.5.7

Depth 2

Evaluate the effects of cooking techniques on flavor, texture, taste, aroma and appearance

6.6.1

Depth 2

Investigate careers in food preparation and service

6.6.2

Depth 2

Review career pathways related to food preparation, service and nutrition professions

Framework metadata

Source document: Idaho CTE FCS Standards
License: CC BY 4.0 US