Critique the nutritional value of foods, use of preservatives and food availability of local sourcing (farm to table) and imported foods.
Standard detail
23.3.6
Depth 2Parent ID: 7D065902DDA04F46A08BBA32E8CE559BStandard set: Food Science - Kansas Family and Consumer Sciences Education - Course #: 22203
Original statement
Quick facts
- Statement code
- 23.3.6
- List ID
- 6
- Standard ID
- D8FA1E295E2F471895076825303F71CF
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- 7D065902DDA04F46A08BBA32E8CE559B870349986E6C4667B6BE55574B5C1A3F
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US