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Prentice HallFood and Nutrition For You © 2010

C O R R E L A T E D T O

Kentucky - Human Services - Programs of Studies - Foods & Nutrition andKentucky Occupational Skill Standards - 3002 - Culinary Arts

(High School)

Food and Nutrition For You © 2010 Correlated to:

Kentucky - Human Services - Programs of Studies - Foods & Nutrition and Kentucky Occupational Skill Standards - 3002 - Culinary Arts

(High School)

SE = Student Edition TE = Teacher’s Edition 1

KENTUCKY STANDARDS Food and Nutrition For You © 2010

Kentucky-Human Services-Program of Studies

Foods & Nutrition

Course Description: This course is designed to assist students in making critical decisions about food, which contributes to health and well-being. Laboratory instruction is included as an application process. Practical problems addressed relate to attitudes toward food, nutrition facts, special health concerns and diets, management of food resources, preparation skills and careers in nutrition and food service. Leadership development will be provided through the Family, Career and Community Leaders of America.

Content/Process

Students will

• determine how changes in technology have increased food choices.

SE/TE: 19, 27, 110, 164, 177-178, 185, 208-212, 244, 255, 288, 336-337, 351 -352, 367, 383

• identify physical, social, cultural and economic influences on food choices.

SE/TE: 25-32, 43-46, 55-57, 62-67, 116, 127-129, 133, 415, 425

• explain how digestion turns food into usable nutrients.

SE/TE: 77- 82

• examine a meal for nutrient content. SE/TE: 33-40, 58-61, Recipes throughout Part 3

• propose a balanced meal plan using the Dietary Guidelines for Healthy Living/My Pyramid.Gov.

SE/TE: 37-39

• develop a plan for weight loss, weight gain or maintenance.

SE/TE: 91-110

• inspect food labels for nutrition and food additives. SE/TE: 10, 35-36, 49-50, 70, 211, 242, 383

• plan a high fiber, low fat, low cholesterol or low sodium diets.

SE/TE: 8, 10, 21, 33-45, 55, 98, 104, 111, 126, 144-145, 157. 288, 366

• recognize the value of following a shopping plan for food.

SE/TE: 68-71

• calculate the difference in cost among semi-prepared, fully prepared and home prepared foods.

SE/TE: 58-67, 72

• select convenience foods according to time saved, the cost and the quality.

SE/TE: 64-65, 73

• determine the correct cooking methods for meat, eggs, milk and cheese, fruits, vegetables and legumes.

SE/TE: 250-253, 261-294, 351-272, 373-414

• assemble an attractive fruit or vegetable salad. SE/TE: 390, 401

• prepare different types of grain products. SE/TE: 245-246, 257

• bake cookies, cakes and pastries. SE/TE: 453-477

• illustrate table settings for special occasion. SE/TE: 224-226

• identify various types of food presentations. SE/TE: 227-229, 385, 389, 471

• practice using different styles of meal service. SE/TE: 229-230

• practice dining etiquette when eating at a restaurant.

SE/TE: 230-234

• demonstrate proper safety, sanitation and storage techniques in handling food.

SE/TE: 161-179

• categorize careers in nutrition/food service according to skill required and type of job.

SE/TE: 3, 126, 108, 478-499



(High School)



• utilize activities of the Family, Career and Community Leaders of America student organization as an integral component of course content and leadership development.

SE/TE: 480-481

• apply math, science and communication skills within technical content.

SE/TE: Throughout (By the Numbers Math activities, Science Study activities, Tech Connect activities-for examples see: 4, 22, 26, 52, 74, 77, 88, 92, 152, 161, 195, 247, 266, 280, 281, 298, 339, 340, 358, 377, 401, 405, 423, 435, 441, 458, 460)

`• demonstrate employability and social skills relevant to the career cluster.

SE/TE: 478-499

http://www.kde.state.ky.us/KDE/Instructional+Resources/Career+and+Technical+Education/Career+and+Technical+Ed+Resources/Overview+and+Program+of+Studies+for+Human+Services.htm

Kentucky Occupational Skill Standards-3002 Culinary Arts

AA LANGUAGE ARTS

AA001 Applies the reading process and strategies to directions or tasks that are relatively short, with limited categories of information, directions, concepts, and vocabulary.

SE/TE: Throughout end-of-chapter activities

AA002 Demonstrates competence in using various information sources, including knowledge-based and technical texts, to perform specific tasks.

SE/TE: Tech connect activities throughout-88, 112, 133, 158, 182, 214, 237, 256, 271, 289, 309, 329, 388, 409, 425, 444, 470

AA003 Demonstrates competence in writing and editing documents, using correct grammar and punctuation.

SE/TE: Write Now activities throughout-21, 52, 74, 88, 112, 133, 157, 181, 214, 236, 255, 270, 288, 308, 328, 344, 377, 388, 409, 425, 443, 470

AA004 Demonstrates competence in speaking to provide, distribute, or find information.

SE/TE: 74, 182, 215, 246, 376, 345

AA005 Demonstrates competence in making oral formal and informal presentations including selecting and using media.

SE/TE: 74, 182, 215, 246, 376, 345

AA006 Adapts listening strategies to utilize verbal and nonverbal content of communication.

SE/TE: 74, 182, 215, 246, 376, 345

AA007 Follows written and oral directions to complete tasks.

SE/TE: Throughout Activities (By the Numbers Math activities, Science Study activities, Write Now activities-for examples see: 4, 22, 26, 52, 74, 77, 88, 92, 112, 133, 152, 158, 161, 182,195, 247, 266, 271, 280, 281, 289, 298, 309, 329, 339, 340, 358, 377, 401, 405, 423, 435, 441, 458, 460, 214, 237, 256, 388, 409, 425, 444, 470)

AA008 Informally discusses, requests, and supplies information to associates.

SE/TE: Throughout Case Studies-20, 72, 87, 111, 132, 156, 180, 213, 235, 254, 269, 287, 307, 327, 343, 365, 387, 408, 424, 442

AA009 Identifies a purpose and related strategy when speaking.

SE/TE: 74, 182, 215, 246, 376, 345



(High School)



AB MATHEMATICS

AB001 Mentally, manually, and by calculator, adds, subtracts, divides, multiplies whole and mixed numbers, fractions, decimals, calculates square root, percentages, and formulas.

SE/TE: 99-101, 266, 281, 298, 340, 401, 423, 441, 460

AB002 Understands and applies basic and advanced methods of measurement.

SE/TE: 336

AB003 Calculates and evaluates algebraic expressions; and solves problems and generates conclusions using deductive reasoning.

SE/TE: 99-101, 266, 281, 298, 340, 401, 423, 441, 460

AB004 Converts word problems to mathematical expressions.

SE/TE: 266, 281, 298, 340, 401, 423, 441, 460

AB005 Uses inductive and deductive reasoning to solve problems.

SE/TE: 266, 281, 298, 340, 401, 423, 441, 460

AB006 Distinguishes proportions and congruence. SE/TE: 101, 142-143, 156

AB007 Identifies the application of statistical processes.

AB008 Interprets charts, tables, and graphs. SE/TE: 41-42, 101, 106

AB009 Measures time, temperature, volume, and weight.

SE/TE: 140-141, 201, throughout recipes in Part III

AB010 Uses a calculator or computer to manipulate formulas.

AB011 Understands and applies advanced concepts of data analysis and distributions.

AB012 Understands and applies advanced concepts of probability and statistics.

AB013 Calculates and evaluates basic statistical routines.

AB014 Estimates and rounds to determine estimated outcomes.

AB015 Formulates and verifies mathematical questions, determines the validity arguments, and establishes conclusions.

AB016 Identifies missing or irrelevant information when solving mathematical problems.

AB017 Identifies the application of statistical processes.

AB018 Interprets common symbols such as <, >, and =.

AC SCIENCE

AC001 Knows the environment impact of materials (solid, liquid, gaseous).

AC002 Understands the effect of chemicals on humans and plants.

SE/TE: 162



(High School)



AC003 Understands the interaction of organisms with their environment.

AC004 Analyzes and evaluates environmental issues related to waste management.

SE/TE: 178-179

AC005 Applies and uses laboratory techniques safely.

SE/TE: 26, 77, 92, 152, 161, 195, 247, 280, 339, 358, 377, 405, 435, 458

AC006 Applies and uses maps, charts, tables, and graphs to complete tasks.

SE/TE: 41-42, 101, 106

AC007 Applies and uses scientific methods to solve problems.

SE/TE: 4, 26, 77, 92, 152, 161, 195, 247, 280, 339, 358, 377, 405, 435, 458

AC008 Converts measurement units from metric to English and metric.

SE/TE: 16, 140-141

AC009 Describes and explains chemical reactions including inhibitors.

AC010 Describes and explains the energy conversion process.

SE/TE: 77, 92-96

AC011 Describes and explains heat conduction/convection, insulation requirements, radiant heating, and temperature, and converts Fahrenheit to Centigrade and vice versa.

AC012 Describes the immune system, the digestive system, selected diseases, and the cause of weight gain and loss.

SE/TE: 77-87, 91-106

AC013 Describes and explains pulleys and levers as work-saving devices.

AC014 Measure weight, temperature, time, and the volume of liquids and solids.

SE/TE: 140-141, 201, throughout recipes in Part III

AC015 Uses computers for information processing. SE/TE: Tech connect activities throughout-88, 112, 133, 158, 182, 214, 237, 256, 271, 289, 309, 329, 388, 409, 425, 444, 470

AC016 Analyzes and evaluates food additives, MSG, and vitamins.

SE/TE: 17-19

AC017 Uses common laboratory equipment and procedures.

SE/TE: 26, 77, 92, 152, 161, 195, 247, 280, 339, 358, 377, 405, 435, 458

AC018 Analyze chemicals in society. SE/TE: 162

AC019 Analyzes and evaluates environmental issues. SE/TE 31- 32

AC020 Describes human maintenance and weight gain or loss.

SE/TE: 91-110

AC021 Identifies organisms such as bacteria and fungi.

SE/TE: 83, 161-162, 164, 182, 352-353, 361

EA EXHIBIT WORKPLACE SKILLS

EA001 Demonstrate consistently punctual arrival.

EA002 Document regular attendance.

EA003 Demonstrate enthusiasm and confidence about work and learning new tasks.

SE/TE: 495



(High School)



EA004 Demonstrate appropriate dress and hygiene for successful employment.

SE/TE: 167-169, 494

EA005 Demonstrate the ability to act in a polite and respectful way towards co-workers.

SE/TE: 494-495

EA006 Demonstrate the ability to complete tasks on time and accurately.

SE/TE: Throughout recipes in Part III

EA007 Demonstrate the ability to make career decisions.

SE/TE: 478- 479

EA008 Prepare a resume and letter of application or interest.

SE/TE: 481-484

EA009 Fill out an application for employment. SE/TE: 483

EA010 Participate in an employment interview. SE/TE: 484

EA011 Follow directions and procedures. SE/TE: Recipes throughout Part III, Nutrition and Cooking

EA012 Accept constructive criticism. SE/TE: 495

EA013 Work with minimal supervision.

EB UNDERSTAND WORKFORCE ISSUES

EB001 Recognize the difference between a team environment workplace and a conventional workplace.

EB002 Identify the characteristics of a diverse workforce.

EB003 Identify good ethical characteristics and behaviors.

SE/TE: 494- 495

EB004 Differentiate between good and poor business ethics.

EB005 Match employee responsibilities to employer expectations.

EB006 Define discrimination, harassment and equity.

EB007 Demonstrate non-discriminatory behavior.

EB008 Maintain confidentiality and sensitivity of company information.

EC PERFORM BUSINESS PLANNING AND OPERATIONS PROCEDURES

EC001 Plan and manage work schedules.

EC002 Maintain receipts and disbursement records.

EC003 Maintain inventory records

EC004 Maintain computer records.

EC005 Identify possible actions that may lead to customer dissatisfaction.

EC006 Identify the ways that the level of customer satisfaction may affect company success.

EC007 Explain the importance of a business reputation.



(High School)



EC008 Identify possible actions that may be used to correct customer dissatisfaction.

EC009 Explain the effect of quality on profit.

EC010 Identify the effects of continuous quality improvement.

ED DEMONSTRATE EFFECTIVE COMMUNICATION AND TEAMWORK SKILLS

ED001 Organize materials with a logical flow. SE/TE: Recipes throughout Part III

ED002 Interpret and clarify directions prepared by others.

SE/TE: 137, Recipes throughout Part III

ED003 Communicate with customers.

ED004 Understand team concepts. SE/TE: Throughout Team Player activities-such as 22, 52, 74, 89, 113, 134, 158, 182, 215, 237, 256, 271, 289, 309, 329, 345, 367, 389, 410, 426, 444, 471

ED005 Write steps of an occupational process using sentences and statements as appropriate.

ED006 Elect appropriate communication methods. SE/TE: Throughout Case Studies-such as 20, 72, 87, 111, 132, 156, 180, 213, 235, 254, 269, 287, 307, 327, 343, 365, 387, 408, 424, 442

ED007 Identify various group processes. SE/TE: Throughout Team Player activities-such as 22, 52, 74, 89, 113, 134, 158, 182, 215, 237, 256, 271, 289, 309, 329, 345, 367, 389, 410, 426, 444, 471

ED008 Identify components of group dynamics. SE/TE: Throughout Team Player activities-such as 22, 52, 74, 89, 113, 134, 158, 182, 215, 237, 256, 271, 289, 309, 329, 345, 367, 389, 410, 426, 444, 471

ED009 Apply facilitation skills in a group setting. SE/TE: Throughout Team Player activities-such as 22, 52, 74, 89, 113, 134, 158, 182, 215, 237, 256, 271, 289, 309, 329, 345, 367, 389, 410, 426, 444, 471

EE DEMONSTRATE PROBLEM SOLVING TECHNIQUES

EE001 Explain the value of applying a problem-solving system.

EE002 Apply a system of problem solving. SE/TE: Throughout End-of-chapter activities, such as Case Studies and Team Players-such as 20, 22, 52, 72, 74, 87, 89, 111, 113, 132, 134, 156, 158, 180, 182, 213, 215, 235, 237, 254, 256, 269, 271, 287, 289, 307, 309, 327, 329, 343, 345, 365, 367, 387, 389, 408, 410, 424, 426, 442, 444

EE003 Identify opportunities for applying problem-solving techniques

SE/TE: Throughout End-of-chapter activities, such as Case Studies and Team Players-such as 20, 22, 52, 72, 74, 87, 89, 111, 113, 132, 134, 156, 158, 180, 182, 213, 215, 235, 237, 254, 256, 269, 271, 287, 289, 307, 309, 327, 329, 343, 345, 365, 367, 387, 389, 408, 410, 424, 426, 442, 444



(High School)



OA ANALYZE CAREER PATHS WITHIN FOOD PRODUCTION AND FOOD SERVICES INDUSTRIES

OA001 Determine the roles and functions of individuals engaged in food production and services careers.

SE/TE: 485-493

hOA002 Explore opportunities for employment and entrepreneurial endeavors.

SE/TE: 485-493

OA003 Examine education and training requirements and opportunities for career paths in food production and services.

SE/TE: 479 -480, 485-493

OA004 Examine the impact of food production and services occupations on local, state, national, and global economies

SE/TE: 31-32

OB DEMONSTRATE FOOD SAFETY AND SANITATION PROCEDURES

OB001 Determine pathogens found in food and their role in causing illness.

SE/TE: 165-166

OB002 Employ food service management safety/sanitation program procedures.

SE/TE: 167-178, 182

OB003 Use knowledge of systems for documenting, investigating, and reporting food-borne illness.

SE/TE: 161-166

OB004 Use Hazard Analysis Critical Control Point (HACCP) principles and procedures to minimize the risks of food-borne illness.

SE/TE: 177-178

OB005 Practice good personal hygiene/health procedures, and report symptoms of illness.

SE/TE: 167-168, 494

OB006 Demonstrate proper receiving and storage of both raw and prepared foods.

SE/TE: 171-173

OB007 Demonstrate food handling and preparation techniques that prevent cross contamination between raw and ready-to-eat foods and between animal or fish sources and other food products.

SE/TE: 166, 169, 280

OB008 Examine current types and proper uses of cleaning materials and sanitizers.

SE/TE: 169-170

OB009 Use Occupational Safety and Health Administration’s (OSHA) Right to Know Law and Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials.

SE/TE: 208-212

OB010 Demonstrate waste disposal and recycling methods.

SE/TE: 178-179

OB011 Demonstrate ability to maintain necessary records to document time and temperature control, maintenance of equipment, and other elements of food preparation, storage and presentation.

OC DEMONSTRATE SELECTING, USING, AND MAINTAINING FOOD PREPERATION EQUIPMENT

OC001 Operate tools and equipment following procedures and OSHA requirements.

SE/TE: 208-212



(High School)



OC002 Maintain tools and equipment following safety procedures and OSHA requirements.

SE/TE: 208-212

OC003 Demonstrate procedures for cleaning and sanitizing equipment.

SE/TE: 169

OC004 Examine efficiency of equipment purchases based on long-term business needs, specific regulations, and codes related to foods.

OC005 Demonstrate procedures for storage of equipment and tools.

OD DEMONSTRATE PLANNING MENU ITEMS BASED ON STANDARDIZED RECIPES TO MEET CUSTOMER NEEDS

OD001 Use computer-based menu systems. SE/TE: 40-42, 106-107, 111

OD002 Apply menu-planning principles to develop and modify menus.

SE/TE: 60

OD003 Examine food equipment needed for menus.

OD004 Do menu layout and design.

OD005 Prepare requisitions for production requirements.

OD006 Record performance of menu items.

OE DEMONSTRATE COMMERCIAL PREPERATION FOR ALL MENU CATEGORIES TO PRODUCE A VARIETY OF FOOD PRODUCTS

OE001 Demonstrate skills in knife, tool, and equipment handling.

SE/TE: 185-203

OE002 Demonstrate a variety of cooking methods including roasting, baking, broiling, smoking, grilling, sautéing, frying, deep frying, braising, stewing, poaching, steaming, woking, convection, microwaving, and other emerging technologies.

SE/TE: Throughout Part III, Nutrition and Cooking

OE003 Utilize weights and measures to demonstrate proper scaling and measurement techniques.

SE/TE: 140-141, 201

OE004 Apply the fundamentals of time and temperature to cooking, cooling, and reheating of a variety of foods.

SE/TE: Throughout recipes in Part III, 174

OE005 Prepare various meats, seafood, and poultry. SE/TE: 261-304

OE006 Prepare various stocks, soups, and sauces. SE/TE: 415-423

OE007 Prepare various fruits, vegetables, starches, and farinaceous items

SE/TE: 241-260, 373-414

OE008 Prepare various salads, dressings, and spices.

SE/TE: 315-334, 390, 396-397

OE009 Prepare sandwiches, canapés, and appetizers SE/TE: 313, 329, 332, 359, 404, 437-438

OE010 Prepare baked goods and desserts SE/TE: 431-477

OE011 Prepare breakfast meats, eggs, cereals, and batter products.

SE/TE: 48-49, 243, 267, 432

OE012 Demonstrate food presentation techniques. SE/TE: 385, 389, 459, 471



(High School)



OE013 Examine the applicability of convenience food items.

SE/TE: 64-65, 73

OF DEMONSTRATE IMPLEMENTATION OF FOOD SERVICE MANAGEMENT FUNCTIONS

OF001 Apply principles of purchasing and receiving in food service operations.

SE/TE: 171-173

OF002 Practice inventory procedures including first in/first out concept, date markings, and specific record keeping.

SE/TE: 70-71, 172, 433

OF003 Apply accounting principles in planning and forecasting profit and loss.

OF004 Examine the areas of legal liability within the food service industry.

OF005 Verify human resource policies including rules, regulations, laws and hiring/compensation/overtime.

OF006 Apply the procedures involved in staff planning, recruiting, interviewing, selecting, and scheduling of employees.

OF007 Conduct staff orientation, regular training and education, and on-the-job training/retraining.

OF008 Implement marketing plan for food service operations.

OF009 Design internal/external disaster plan. SE/TE: 206-212

OG DEMONSTRATE THE CONCEPT OF INTERNAL AND EXTERNAL CUSTOMER SERVICE

OG001 Examine the role of service as a strategic component of performance.

OG002 Demonstrate quality services, which exceed the expectations of customers.

OG003 Examine the relationship between employees and customer satisfaction.

OG004 Apply strategies for resolving complaints.

OG005 Demonstrate sensitivity to diversity and individuals with special needs.

OH ANALYZE CAREER PATHS WITHIN FOOD SCIENCE, DIETETICS, AND NUTRITION INDUSTRIES

OH001 Determine the roles and functions of individuals engaged in food science, dietetics, and nutrition careers.

SE/TE: 202, 478-496

OH002 Explore opportunities for employment and entrepreneurial endeavors.

SE/TE: 202, 478-496

OH003 Examine education and training requirements and opportunities for career paths in food science dietetics, and nutrition.

SE/TE: 479-480, 485-493

OH004 Examine the impact of food science, dietetics, and nutrition occupations on local, state, national, and global economies.

SE/TE: 31-32



(High School)



OI APPLY RISK MANAGEMENT PROCEDURES TO FOOD SAFETY, FOOD TESTING AND SANITATION

OI001 Determine factors that contribute to food-borne illness.

SE/TE: 161-179

OI002 Employ food service management safety/sanitation programs.

SE/TE: 177-178

OI003 Use knowledge of systems for documenting, investigating, and reporting a food-borne illness.

SE/TE: 177-178

OI004 Use the Hazard Analysis Critical Control Point (HACCP) during all food handling processes to minimize the risks of food-borne illness.

SE/TE: 177-178

OI005 Practice good personal hygiene /health procedures.

SE/TE: 167-169

OI006 Demonstrate procedures for receiving and storage of raw and prepared foods.

SE/TE: 171-172

OI007 Classify current types of cleaning materials and sanitizers and their proper use.

SE/TE: 169-170

OI008 Use Occupational Safety and Health Administration’s (OSHA) Right to Know Law and Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials.

SE/TE: 208-212

OI009 Demonstrate waste disposal and recycling methods.

SE/TE: 178-179

OJ EVALUATE NUTRITION PRINCIPLES, FOOD PLANS, PREPARATION TECHNIQUES, AND SPECIALIZED DIETARY PLANS

OJ001 Determine nutrient requirements across the life span addressing the diversity of people, culture, and religions.

SE/TE: 43-48, 55-57

OJ002 Appraise and interpret nutritional data. SE/TE: 29-40, 43-48, 58-61, 103-105, Recipes throughout Part 3

OJ003 Assess principles to maximize nutrient retention in prepared foods.

SE/TE: 64

OJ004 Assess the influence of socioeconomic and psychological factors on food and nutrition behavior.

SE/TE: 25-28, 32, 55-57, 127-129

OJ005 Monitor recipe/formula proportions and modifications for food production.

SE/TE: Throughout recipes in Part III, Nutrition and Cooking

OJ006 Critique the selection of foods to promote a healthy lifestyle.

SE/TE: 5-19, 21, 22, 25-28, 38-51, 72, 103-110, 115-131, 133, 134, 144-146, 157

OJ007 Categorize foods into exchange groups and plan menus, applying the exchange system to meet various nutrient needs.

SE/TE: 37 -48

OK DEMONSTRATE BASIC CONCEPTS OF NUTRITIONAL THERAPY

OK001 Conduct nutritional screening.

OK002 Use nutritional information in care planning. SE/TE: 33-40, 58-61, Recipes throughout Part 3

OK003 Utilize a selective menu. SE/TE: 58-61



(High School)



OK004 Select appropriate special nourishment based on nutritional needs.

SE/TE: 43-48, 107-110

OK005 Instruct individuals on nutrition for health maintenance and disease prevention.

SE/TE: 43-48, 115-131

OL DEMONSTRATE USE OF CURRENT TECHNOLOGY IN FOOD PRODUCT DEVELOPMENT AND MARKETING

OL001 Utilize various factors that affect food preferences in the marketing of food.

OL002 Utilize data in statistical analysis in making development and marketing decisions.

OL003 Prepare food for presentation and assessment.

SE/TE: 227-229, 385, 389, 459, 471

OL004 Maintain test kitchen/laboratory and related equipment and supplies.

OL005 Implement procedures that affect quality product performance.

SE/TE: Recipes throughout Part III

OL006 Conduct sensory evaluations of food products.

SE/TE: Throughout Part III. Examples: 248, 267, 282, 283, 296, 297, 314, 329, 339, 355, 378

OL007 Conduct testing for safety of food products, utilizing available technology.

OM DEMONSTRATE FOOD SCIENCE, DIETETICS, AND NUTRITION MANAGEMENT PRINCIPLES AND PRACTICES

OM001 Build menus to customer/client preferences SE/TE: 55-67

OM002 Implement food preparation, production, and testing systems.

SE/TE: Recipes throughout Part III

OM003 Verify standards for food quality. SE/TE: Recipes throughout Part III

OM004 Create standardized recipes. SE/TE: Recipes throughout Part III

OM005 Manage amounts of food to meet the needs of customers/clients.

SE/TE: 43-48, 107-110

OM006 Examine new products.

OM007 Implement procedures that provide cost effective products.

SE/TE: 62-68

OM008 Establish par levels for the purchase of supplies based on an organization’s needs.

OM009 Utilize Food Code Points of time, temperature, date markings, cross contamination, hand washing, and personal hygiene as criteria for safe food preparation.

SE/TE: 166-168, 174-176, 280, 282, 284

ON ANALYZE FACTORS THAT INFLUENCE NUTRITION AND WELLNESS PRACTICES ACROSS THE LIFE SPAN

ON001 Examine physical, emotional, social, psychological, and spiritual components of individual and family wellness.

SE/TE: 25-28, 32, 55-57, 127-129

ON002 Compare the impact of psychological, cultural, and social influences on food choices and other nutrition practices.

SE/TE: 25-28, 32, 55-57, 127-129



(High School)



ON003 Examine the governmental, economic, and technological influences on food choices and practices.

SE/TE: 27, 32, 39-42, 52, 74, 88, 102-103, 106, 111, 112, 120, 133, 139, 158, 161, 177, 185, 242, 244, 271, 308, 337, 339, 344, 351, 352, 383, Tech Connect features in each chapter

ON004 Investigate the impact of global and local events and conditions on food choices and practices.

SE/TE: 31-32, 376

ON005 Examine legislation and regulations related to nutrition and wellness issues.

SE/TE: 177, 242, 271, 308, 339, 344

OO EVALUATE THE NUTRITIONAL NEEDS OF INDIVIDUALS AND FAMILIES IN RELATION TO HEALTH AND WELLNESS ACROSS THE LIFE SPAN

OO001 Assess the effect of nutrients on health, appearance, and peak performance.

SE/TE: 39-48, 91-110, 115-129

OO002 Research the relationship of nutrition and wellness to individual and family health throughout the life span.

SE/TE: 43-48

OO003 Assess the impact of food and diet fads, food addictions, and eating disorders on wellness.

SE/TE: 103-105, 127-128

OO004 Appraise sources of food and nutrition information, including food labels, related to health and wellness.

SE/TE: 10, 35-36, 49-50, 70, 211, 242, 383

OP DEMONSTRATE ABILITY TO ACQUIRE, HANDLE, AND USE FOODS TO MEET NUTRITION AND WELLNESS NEEDS OF INDIVIDUALS AND FAMILIES ACROSS THE LIFE SPAN

OP001 Apply various dietary guidelines in planning to meet nutrition and wellness needs.

SE/TE: 5-19, 21, 22, 25-28, 38-51, 72, 103-110, 115-131, 133, 134, 144-146, 157

OP002 Design strategies that meet the health and nutrition and requirements of individuals and families with special needs.

SE/TE: 43-54, 120-131

OP003 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods.

SE/TE: 171-176, 204-205, recipes throughout Part III

OQ EVALUATE FACTORS THAT AFFECT FOOD SAFETY, FROM PRODUCTION THROUGH CONSUMPTION

OQ001 Determine conditions and practices that promote safe food handling.

SE/TE: 167-178

OQ002 Appraise safety and sanitation practices throughout the food chain.

SE/TE: 163-178

OQ003 Determine how changes in national and international food production and distribution systems impact the food supply.

SE/TE: 31-32

OQ004 Appraise federal, state, and local inspection and labeling systems that protect the health of individuals and the public.

SE/TE: 35-36, 49, 383

OQ005 Monitor food-borne illness as a health issue for individuals and families.

SE/TE: 161-166

OQ006 Review public dialogue about food safety and sanitation.



(High School)



OR EVALUATE THE IMPACT OF SCIENCE AND TECHNOLOGY ON FOOD CONSUMPTION, SAFETY, AND OTHER ISSUES

OR001 Determine how scientific and technical advances impact the nutrient content, availability, and safety of foods.

SE/TE: 27, 31-32, 39-42, 52, 74, 88, 102-103, 106, 111, 112, 120, 133, 139, 158, 161, 185, 244, 255, 288, 336-337, 351, 352, 367, 383, Tech Connect features in each chapter

OR002 Assess how the scientific and technical advances in food processing storage, product development, and distribution impact nutrition and wellness.

SE/TE: 31, 185, 244, 255, 288, 336-337, 351- 352, 383, 367

OR003 Determine the impact of technological advances on selection, preparation and home storage of foods.

SE/TE: 27, 39-42, 52, 74, 88, 102-103, 106, 111, 112, 120, 133, 139, 158, 161, 185, 244, 337, 351, 352, 383, Tech Connect features in each chapter

OR004 Assess the effects of food science and technology on meeting nutritional needs.

SE/TE: 27, 31-32, 39-42, 52, 74, 88, 102-103, 106, 111, 112, 120, 133, 139, 158, 161, 185, 244, 255, 288, 336-337, 351, 352, 367, 383, Tech Connect features in each chapter

http://www.education.ky.gov/KDE/Instructional+Resources/Career+and+Technical+Education/Skill+Standards+and+Assessments/Skill+Standards+Documents.htm