Nutrition and Wellness: Grades 9-12

Analyze factors that influence nutrition and wellness practices across the life span.

Examine the nutritional needs of individuals and families in relation to health and wellness across the life span.

Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span.

Evaluate factors that affect food safety from production through consumption.

Evaluate the influence of science and technology on food, nutrition, and wellness.

Explain physical, emotional, social, psychological, cultural, and spiritual components of individual and family wellness.

Investigate the effects of psychological, cultural, and social influences on food choices and other nutrition practices.

Investigate the governmental, economic, and technological influences on food choices and practices.

Analyze the effects of global, regional, and local events and conditions on food choices and practices.

Analyze legislation and regulations related to nutrition and wellness.

Evaluate the effect of nutrition on health, wellness and performance.

Analyze the relationship of nutrition and wellness to individual and family health throughout the life span.

Analyze the effects of food and diet fads, food addictions, and eating disorders on wellness.

Analyze sources of food and nutrition information, including food labels, related to health and wellness.

Apply current dietary guidelines in planning to meet nutrition and wellness needs.

Design strategies that address the health and nutritional recommendations for individuals and families, including those with special needs.

Demonstrate ability to select, store, prepare, and serve nutritious, aesthetically pleasing food and food product.

Evaluate policies and practices that impact food security, sustainability, food integrity, and nutrition and wellness of individuals and families.

Analyze conditions and practices that promote safe food handling.

Analyze safety and sanitation practices.

Analyze how changes in national and international food production and distribution systems influence the food supply, including sustainability, organic food production and the impact of genetically modified foods.

Investigate federal, state, and local inspection and labeling systems that protect the health of individuals and the public.

Analyze foodborne illness factors, including causes, potentially hazardous foods, and methods of prevention.

Analyze current consumer information about food safety and sanitation.

Investigate how scientific and technical advances influence the nutrient content, availability, and safety of foods.

Analyze how the scientific and technical advances in food processing, storage, product development, and distribution influence nutrition and wellness.

Analyze the effects of technological advances on selection, preparation and home storage of food.

Analyze the effects of food science and technology on meeting nutritional needs.