| (1) Food Science Principles | The student relates nutritional adequacy to personal health. |
| (2) Food Science Principles | The student analyzes ways to maximize quality nutrition. |
| (3) Food Science Principles | The student evaluates a variety of changes, including chemical and physical, that affect food product quality. |
| (4) Nutrition and Health | The student uses knowledge of digestion and metabolism to establish lifelong habits of good nutrition and physical fitness. |
| (5) Nutrition and Health | The student utilizes available technology to plan diets appropriate for long-term health and wellness. |
| (6) Nutrition and Health | The student evaluates resources in nutrition and food science. |
| The student evaluates technologies used in food processing and product development. | |
| The student evaluates safety and sanitation standards. | |
| The student differentiates the effects of technology on nutrition, the food supply, marketing, and distribution. | |
| The student utilizes research skills in conducting and evaluating scientific research in food science. | |
| The student contrasts basic physical survival with quality of life. | |
| (12) World Food Supply | The student analyzes food supply, distribution, and nutrition from global perspective. |
| The student determines opportunities and preparation requirements for careers in nutrition, food science, and food technology. | |
| The student exhibits employability skills. | |
|
The student completes a supervised career-connections experience applying knowledge and skills developed in the study of food science and technology. |
as of 8/9/04