Differentiate between food allergies and food intolerances, and describe the body’s reaction to each. Research the eight (8) most common food allergens. Make recommendations for food substitutes and recipe modifications to avoid foods that may cause a reaction, citing specific reasoning and evidence to justify the recommendation.
Standard detail
12
Depth 1Parent ID: B71FD0E050AC4447A956A518CAA448F8Standard set: Culinary Arts I
Original statement
Quick facts
- Statement code
- 12
- List ID
- 12
- Standard ID
- 714701A435D84FBCAB87019A8D2F9EEF
- Subject
- CTE (2020-)
- Grades
- 09
- Ancestor IDs
- B71FD0E050AC4447A956A518CAA448F8
- Source document
- TN Dept of Education
- License
- CC BY 4.0 US