Standards Detail
Search using a saved search preference or by selecting one or more content areas and grade levels to view standards, related Eligible Content, assessments, and materials and resources.
Limit your search to no more than three grades, subjects, or courses, and ensure that you have selected at least one grade and subject or one course.
Subject Area - 11:
Family and Consumer Sciences
Family and Consumer Sciences
- Standard Area - 11.3: Food Science and Nutrition
- Grade Level - 11.3.3: GRADE 3
Standard - 11.3.3.A
Know the production steps that a food travels from the farm to the consumer.
Standard - 11.3.3.B
Describe personal hygiene techniques in food handling (e.g., handwashing, sneeze control, signs of food spoilage).
Standard - 11.3.3.D
Classify foods by food group within the food guide pyramid including the serving size and nutrient function within the body.
Standard - 11.3.3.F
Identify components of a basic recipe (e.g., volume, weight, fractions, recipe ingredients, recipe directions, safety techniques).
Standard - 11.3.3.G
Classify foods according to senses (e.g., taste, touch, smell, mouth feel, sight, sound).
- Standard Area - 11.3: Food Science and Nutrition
- Grade Level - 11.3.6: Grade 6
Standard - 11.3.6.A
Demonstrate knowledge of techniques used to evaluate food in various forms (e.g., canned, frozen, dried, irradiated).
Standard - 11.3.6.B
Describe safe food handling techniques (e.g., storage, temperature control, food preparation, conditions that create a safe working environment for food production).
Standard - 11.3.6.D
Describe a well-balanced daily menu using the dietary guidelines and the food guide pyramid.
Standard - 11.3.6.E
Explain the relationship between calories, nutrient and food input versus energy output; describe digestion.
Standard - 11.3.6.F
Analyze basic food preparation techniques and food-handling procedures.
Standard - 11.3.6.G
Describe the physical, biological, and chemical changes that take place in food preparation.
- Standard Area - 11.3: Food Science and Nutrition
- Grade Level - 11.3.9: Grade 9
Standard - 11.3.9.A
Explain how scientific and technological developments enhance our food supply (e.g., food preservation techniques, packaging, nutrient fortification).
Standard - 11.3.9.B
Identify the cause, effect and prevention of microbial contamination, parasites and toxic chemicals in food.
Standard - 11.3.9.D
Analyze relationship between diet and disease and risk factors (e.g., calcium and osteoporosis; fat, cholesterol and heart disease; folate and birth defects; sodium and hypertension).
Standard - 11.3.9.E
Analyze the energy requirements, nutrient requirements and body composition for individuals at various stages of the life cycle.
Standard - 11.3.9.F
Hypothesize the effectiveness of the use of meal management principles (e.g., time management, budgetary considerations, sensory appeal, balanced nutrition, safety, sanitation).
Standard - 11.3.9.G
Analyze the application of physical and chemical changes that occur in food during preparation and preservation.
- Standard Area - 11.3: Food Science and Nutrition
- Grade Level - 11.3.12: Grade 12
Standard - 11.3.12.A
Analyze how food engineering and technology trends will influence the food supply.
Standard - 11.3.12.B
Evaluate the role of Government agencies in safeguarding our food supply (e.g., USDA, FDA, EPA and CDC).
Standard - 11.3.12.C
Evaluate sources of food and nutrition information.
Standard - 11.3.12.D
Critique diet modifications for their ability to improve nutritionally-related health conditions (e.g., diabetes, lactose-intolerance, iron deficiency).
Standard - 11.3.12.E
Analyze the breakdown of foods, absorption of nutrients and their conversion to energy by the body.
Standard - 11.3.12.F
Evaluate the application of nutrition and meal planning principles in the selection, planning, preparation and serving of meals that meet the specific nutritional needs of individuals across their lifespan.
Standard - 11.3.12.G
Analyze the relevance of scientific principles to food processing, preparation and packaging.
