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Idaho FCS Food Science and Nutrition Standards

K–12 Standards

Food Science and Nutrition (2004)
Other Idaho CTE sets
First Steps Standards (2023)
Marketing: Secondary (2016)
Administrative Services (2014)
Administrative Services (2024)
Agribusiness (2015)
Agriculture Food Science and Processing (2018)
Agriculture Leadership and Communications (2017)
Agriculture Mechanics and Power Systems (2017)
Agriculture Small Engine Repair (2025)
Agriculture Welding (2025)
Animal Science (2024)
Apparel and Textiles (2020)
Applied Accounting (2015)
Cabinetry and Fine Woodworking (2026)
Cabinetry and Millwork (2016)
Culinary Arts (2023)
Digital Communications Program (2016)
Digital Literacy Essential Standards (2024)
Digital Media Production (2017)
Early Childhood Education (2022)
Ecology and Natural Resource Management (2017)
Graphic Design (2016)
Journalism (2017)
Marketing: 9, 10, 11, 12 (2016)
Media Tech- Commercial Photography (2016)
Nursing Assistant (2025)
Ornamental Horticulture (2024)
Personal and Family Finance: High School Personal Finance (2020)
Plant and Soil (2025)
Precision Machining (2026)
Teen Living (2016)
Web Design and Development (2014)
Workplace Skills and Career Readiness (2016)
Workplace Skills for Career Readiness (2021)
Fashion and Textiles (2010)
Housing, Interiors, and Furnishings
Nutrition & Foods (2012)
Parenting and Child Development (2023)
Precision Machining (2015): Grades 10-12
Culinary Arts (2015)
Educational Assistant (2009)
Rehabilitation Services Program (2018)
Emergency Medical Technician (2018)
Medical Assisting (2026)
Pharmacy Technician (2017)
Pharmacy Technician (2024)
Emergency Medical Technician (2024)
Medical Assisting (2019)

EXPLORE THE WORLD OF FOOD AS A SCIENCE 1FS

1.01
DESCRIBE THE SCIENTIFIC STUDY OF FOODS 1.01FS
1. 1.
  Explain food science and describe the main goal of food scientists1.01FS1
2. 2.
  Explain the interrelationship of food science to other sciences1.01FS2
3. 3.
  Explain the interrelationship of food science to nutrition1.01FS3
1.02
EXPLAIN THE BASIC CONCEPTS OF NUTRITION 1.02FS
1. 1.
  Describe food sources, food nutrients and food groups 1.02FS1
2. 2.
  Explain the food guide pyramid 1.02FS2
3. 3.
  Describe the dietary needs of humans 1.02FS3
4. 4.
  Explain the purpose of the six main dietary nutrient groups 1.02FS4
5. 5.
  Explain the consequences of an unbalanced diet 1.02FS5
6. 6.
  Compare nutrient rich foods to nutrient poor foods1.02FS6
1.03
DEMONSTRATE METHODS AND CONSIDERATIONS REQUIRED IN THE SCIENTIFIC EVALUATION OF FOODS 1.03FS
1. 1.
  Explain the steps in the scientific method relative to food sciences 1.03FS1
2. 2.
  Identify the basic units of measurement: standard and metric1.03FS2
3. 3.
  Explain areas, weight, volume, mass, and density 1.03FS3
4. 4.
  Explain the use of scientific equipment found in the food science laboratory1.03FS4
5. 5.
  Explain the collection, organization and evaluation of data1.03FS5
6. 6.
  Describe methods to analyze food mixtures, food microbiology, food fermentation, and food preservation 1.03FS6
7. 7.
  Describe equipment and methods used to measure, record, graph, and report food science experimental data 1.03FS7
8. 8
  Demonstrate the proper use and care of scientific equipment 1.03FS8
9. 9.
  Explain safety guidelines in the laboratory 1.03FS9
10. 10.
  Write accurate and complete reports of food science experiments1.03FS10

EXPLORE CHEMISTRY IN FOOD SCIENCE 2FS

2.01
EXPLORE CHEMISTRY AS A SCIENCE OF MATTER 2.01FS
1. 1.
  Define matter and mass2.01FS1
2. 2.
  Describe the six areas of study in chemistry and those related to food science2.01FS2
3. 3.
  Explain chemical symbols 2.01FS3
4. 4.
  Interpret symbols, formulas, and equations2.01FS4
5. 5.
  Explore methods of measuring mass 2.01FS5
6. 6.
  Describe the method of classification used in the scientific method 2.01FS6
7. 7.
  Describe the four physical states of matter 2.01FS7
8. 8.
  Compare pure substances to mixtures 2.01FS8
9. 9.
  Compare pure substances to elements and compounds2.01FS9
10. 10.
  Compare heterogeneous mixtures to homogeneous mixtures 2.01FS10
11. 11.
  Compare the classification of compounds 2.01FS11
12. 12.
  Compare the classification of compounds 12. Demonstrate means of determining pH 2.01FS12
13. 13.
  Demonstrate boiling point, freezing point, and volatility 2.01FS13
2.02
EXPLORE THE STRUCTURE OF ATOMS, ELEMENTS, AND MOLECULES 2.02FS
1. 1.
  Examine the structure of atoms and molecules2.02FS1
2. 2.
  Compare elements, compounds, and mixtures 2.02FS2
3. 3.
  Compare extensive properties to intensive properties2.02FS3
4. 4.
  Compare physical properties to chemical properties 2.02FS4
5. 5.
  Define a chemical reaction 2.02FS5
6. 6.
  Distinguish between the reactants and the products in a chemical reaction2.02FS6
7. 7.
  Describe the transfer of energy in physical and chemical changes 2.02FS7
2.03
USE THE PERIODIC TABLE 2.03FS
1. 1.
  Describe the organization of the periodic table 2.03FS1
2. 2.
  Demonstrate locating names and symbols of elements on the periodic table2.03FS2
3. 3.
  Explain how to locate metals, nonmetals, and metalloids 2.03FS3
4. 4.
  Explain Dalton’s Atomic Theory2.03FS4
5. 5.
  Define nucleus, electron, proton, and neutron 2.03FS5
6. 6.
  Explain the relationship between electron configuration and the arrangement of elements in groups, blocks, and periods 2.03FS6
7. 7.
  Calculate atomic number2.03FS7
8. 8.
  Calculate mass number2.03FS8
9. 9.
  Define isotope2.03FS9
10. 10.
  Explain superscript and subscript information in the nuclear symbol 2.03FS10
11. 11.
  Define mole2.03FS11
12. 12.
  Explain Avogadro’s Number 2.03FS12
13. 13.
  Explain the concept of molar mass2.03FS13
14. 14.
  Identify elements commonly found in foods 2.03FS14
2.04
EXPLORE THE FORMATION OF COMPOUNDS THROUGH CHEMICAL BONDING IN FOODS 2.04FS
1. 1.
  Explain chemical bonding2.04FS1
2. 2.
  Compare ionic bonding with covalent bonding2.04FS2
3. 3.
  Explain electro-negativity differences to chemical bonding 2.04FS3
4. 4.
  Describe chemical stability 2.04FS4
5. 5.
  Describe the effect of chemical bonding on the physical properties of compounds commonly found in food 2.04FS5
2.05
EXPLORE REACTIONS OF CHEMICALS COMMONLY FOUND IN FOOD 2.05FS
1. 1.
  Describe various types of chemical reactions as they pertain to food 2.05FS1
2. 2.
  Illustrate the effect of a chemical reaction with an equation 2.05FS2
3. 3.
  Demonstrate examples of chemical reactions as they pertain to food 2.05FS3
2.06
EXPLORE CURRENT THEORIES ABOUT ATOMIC STRUCTURE, ENERGY LEVELS, SUBLEVELS, AND ORBITALS 2.06FS
1. 1.
  Review the evolution of atomic theory2.06FS1
2. 2.
  Describe emissions spectra of atomic electron configurations 2.06FS2
3. 3.
  Describe examples of energy sublevels and orbitals in the atoms of elements commonly found in food 2.06FS3

EXPLORE THE APPLICATION OF FOOD SCIENCE AND NUTRITION 3FS

3.01
EXPLORE THE SENSORY EVALUATION OF FOOD 3.01FS
1. 1.
  Describe factors affecting individual food preferences 3.01FS1
2. 2.
  Explain sensory characteristics of food3.01FS2
3. 3.
  Describe the effects of physical and chemical changes in foods 3.01FS3
4. 4.
  Analyze the properties of acids and bases 3.01FS4
5. 5.
  Describe ways that pH is related to food properties, safety, and freshness 3.01FS5
6. 6.
  Explain the importance of pH in digestion3.01FS6
7. 7.
  Determine the pH of common foods 3.01FS7
8. 8.
  Describe how food sensory evaluations are conducted 3.01FS8
9. 9.
  Conduct and report the results of a food sensory evaluation3.01FS9
3.02
DESCRIBE THE PHYSICAL AND CHEMICAL CHARACTER- ISTICS OF ENERGY AND THEIR RELATIONSHIP TO FOODS 3.02FS
1. 1..
  Define energy 3.02FS1
2. 2.
  Compare physical changes to chemical reactions 3.02FS2
3. 3.
  Relate molecular motion to temperature3.02FS3
4. 4.
  Describe how heat is transferred 3.02FS4
5. 5.
  Compare heat of fusion to heat of vaporization3.02FS5
6. 6.
  Define phase change 3.02FS6
7. 7.
  Describe the relationship between food intake and body weight 3.02FS7
8. 8.
  Describe how the human body uses energy derived from food components 3.02FS8
3.03
DESCRIBE THE PROPERTIES OF WATER AND THEIR IMPORTANCE TO THE HUMAN BODY AND FOOD PREPARATION 3.03FS
1. 1.
  Describe the chemical composition of water 3.03FS1
2. 2.
  Describe hydrogen bonds and how they differ from covalent bonds 3.03FS2
3. 3.
  Compare hard water to soft water 3.03FS3
4. 4.
  Describe the functions of water in food preparation 3.03FS4
5. 5.
  Explain the functions of water in the body 3.03FS5
3.04
EXPLORE THE SOURCES AND USES OF CARBOHYDRATES IN FOOD SCIENCE 3.04FS
1. 1.
  Identify the chemical structure of simple and complex carbohydrates3.04FS1
2. 2.
  Explain the functions of sugar, starch, and pectin in food systems 3.04FS2
3. 3.
  Identify sources of carbohydrates 3.04FS3
4. 4.
  Explore the uses of carbohydrates in food preparation 3.04FS4
5. 5.
  Explain the effects of carbohydrates on metabolism and the human body 3.04FS5
3.05
EXPLAIN THE EFFECTS OF LIPIDS IN FOOD SCIENCE 3.05FS
1. 1.
  Define lipid 3.05FS1
2. 2.
  Describe the properties of lipids 3.05FS2
3. 3.
  Compare the properties of saturated and unsaturated fatty acids3.05FS3
4. 4.
  Describe the functions of fat in the body 3.05FS4
5. 5.
  Explain the functions of fat in food preparation3.05FS5
6. 6.
  Explain the relationship of fats to health issues 3.05FS6
3.06
EXPLORE THE SOURCES, CHEMICAL CHANGES, AND IMPORTANCE OF PROTEINS IN FOOD SCIENCE 3.06FS
1. 1.
  Define protein 3.06FS1
2. 2.
  Distinguish between the three types of proteins3.06FS2
3. 3.
  Identify chemical elements that are common to all proteins 3.06FS3
4. 4.
  Describe the chemical structure of amino acids3.06FS4
5. 5.
  Explain the denaturization of protein and how the process occurs 3.06FS5
6. 6.
  Describe how protein is used in food preparation 3.06FS6
7. 7.
  Describe the composition of eggs, egg storage and cooking3.06FS7
8. 8.
  Explain the functions of protein in the body3.06FS8
9. 9.
  Compare and contrast complete and incomplete protein 3.06FS9
3.07
EXPLAIN THE IMPORTANCE OF VITAMINS AND MINERALS IN FOOD SCIENCE 3.07FS
1. 1.
  Define vitamin 3.07FS1
2. 2.
  Explain the major categories of vitamins and their food sources3.07FS2
3. 3.
  Distinguish between water-soluble and fat-soluble vitamins 3.07FS3
4. 4.
  Describe the major functions of vitamins and vitamin groups3.07FS4
5. 5.
  Define mineral 3.07FS5
6. 6.
  Identify the chemical elements that make up minerals required for human health and nutrition 3.07FS6
7. 7.
  Distinguish between major and trace minerals and list examples in each category 3.07FS7
8. 8.
  Describe the food sources of minerals 3.07FS8
9. 9.
  Explain the consequences of vitamin and mineral deficiencies and excesses 3.07FS9
10. 10.
  Explain interrelationships among nutrients 3.07FS10
11. 11.
  Explore the effects of heat, light, and pH on the stability of vitamins and minerals 3.07FS11
3.08
EXPLORE THE PROCESSES OF METABOLISM 3.08FS
1. 1.
  Define metabolism 3.08FS1
2. 2.
  Describe metabolism in terms of anabolism and catabolism3.08FS2
3. 3.
  Describe the conditions needed for the process of metabolism 3.08FS3
4. 4.
  Explain basal metabolism3.08FS4
5. 5.
  Explain how voluntary activities affect the need for kilocalories 3.08FS5
6. 6.
  Describe factors that affect metabolic changes to the human body3.08FS6
7. 7.
  Explain why lactic acid builds up in muscles during various activities 3.08FS7

DEMONSTRATE CHEMICAL PROCESSES INVOLVED IN FOOD PREPARATION 4FS

4.01
EXPLORE THE AFFECTS OF ENZYME REACTIONS ON FOOD 4.01FS
1. 1.
  Define enzyme 4.01FS1
2. 2.
  Define substrate4.01FS2
3. 3.
  Explain the relationship of an enzyme to a substrate 4.01FS3
4. 4.
  Compare enzyme and coenzyme4.01FS4
5. 5
  Describe factors that affect enzyme activity in the process of digestion4.01FS
6. 6.
  Describe the uses of enzymes in food preparation4.01FS6
7. 7.
  Demonstrate the effects of enzymes in food preparation4.01FS7
4.02
EXAMINE THE CHEMICAL PROPERTIES AND USES OF SOLUTIONS, COLLOIDAL DISPERSIONS, AND EMULSIONS IN FOOD PREPARATION 4.02FS
1. 1.
  Define solution4.02FS1
2. 2.
  Identify solvent and solute in a solution 4.02FS2
3. 3.
  Examine the properties of colloidal dispersions 4.02FS3
4. 4
  Define emulsifier 4.02FS4
5. 5.
  Identify examples of gels, foams and emulsions4.02FS5
6. 6.
  Describe the uses of gels, foams and emulsions in food preparation4.02FS6
7. 7.
  Compare dispersed phase to continuous phase 4.02FS7
8. 8.
  Describe three parts of an emulsion 4.02FS8
9. 9.
  Examine various food emulsions4.02FS9
10. 10.
  Calculate a solution concentration4.02FS10
11. 11.
  Describe the process of homogenization 4.02FS11
12. 12.
  Compare a saturated solution to a solution that is unsaturated or super-saturated 4.02FS12
4.03
DEMONSTRATE THE CHEMICAL PROCESSES INVOLVED IN LEAVENING 4.03FS
1. 1.
  Define leavening agent 4.03FS1
2. 2.
  Describe four major leavening agents and their properties 4.03FS2
3. 3.
  Demonstrate how air and steam operate as leavening agents4.03FS3
4. 4.
  Describe the properties of yeast as a leavening agent 4.03FS4
5. 5.
  Demonstrate the difference between quick breads and yeast breads 4.03FS5
6. 6.
  Explain the chemical reactions in the leavening process4.03FS6
7. 7.
  Compare the effects of chemical and natural leavening agents on baked products 4.03FS7
4.04
DEMONSTRATE THE PROCESS OF FERMENTATION AS IT APPLIES TO THE SCIENCE OF FOOD 4.04FS
1. 1.
  Describe the process of cell respiration4.04FS1
2. 2.
  Distinguish between aerobic and anaerobic respiration 4.04FS2
3. 3.
  Explain three reasons for fermenting foods4.04FS3
4. 4.
  Describe three types of bacteria that are involved in food fermentation 4.04FS4
5. 5.
  Explain the role molds and enzymes play in fermentation4.04FS5
6. 6.
  Distinguish between indigenous bacteria and non-indigenous bacteria4.04FS6
7. 7.
  Demonstrate the purpose of lactobacillus in the process of fermentation4.04FS7
8. 8.
  Demonstrate the scientific method in an experiment involving fermentation 4.04FS8
4.05
EXPLORE THE IMPORTANCE AND USES OF THE MILK FOOD GROUP IN FOOD SCIENCE 4.05FS
1. 1.
  Describe the chemical composition of milk 4.05FS1
2. 2.
  Demonstrate the process of creaming 4.05FS2
3. 3.
  Distinguish between various milk products 4.05FS3
4. 4.
  Describe the chemical changes in milk as it is heated 4.05FS4
5. 5.
  Explain pasteurization 4.05FS5
6. 6.
  Explain milk coagulation4.05FS6
7. 7.
  Demonstrate the scientific method in an experiment related to coagulating milk 4.05FS7

EXAMINE MICROBIOLOGY IN FOOD PROCESSING AND PREPARATION 5FS

5.01
EXPLAIN THE CAUSES OF FOOD-BORNE ILLNESSES AND PROCEDURES FOR PREVENTION 5.01FS
1. 1.
  Describe the types of micro-organisms 5.01FS1
2. 2.
  Explain the consequences of failure to maintain food safety and food quality 5.01FS2
3. 3.
  Describe the role of micro-organisms in food contamination and spoilage5.01FS3
4. 4.
  Describe the environment required by various micro-organisms involved in food contamination 5.01FS3
5. 5.
  Define toxin, pathogen, and parasite5.01FS5
6. 6.
  Explain food infection, food intoxication, and toxicoinfections5.01FS6
7. 7.
  Describe common food-borne illnesses that are associated with improper handling, storage, and processing5.01FS7
8. 8.
  Differentiate between cleaning and sanitizing 5.01FS8
9. 9.
  Demonstrate procedures used to prevent food-borne illnesses 5.01FS9
10. 10.
  Describe the role of government and agencies in promoting food safety5.01FS10
11. 11.
  Demonstrate the scientific method in an experiment related to food contamination/ food safety 5.01FS11
5.02
DEMONSTRATE THE PURPOSE AND PROCEDURES FOR FOOD FREEZING, DEHYDRATION, AND RE-HYDRATION 5.02FS
1. 1.
  Explain why fermentations preserve foods5.02FS1
2. 2.
  Explain the purposes of dehydration5.02FS2
3. 3.
  Compare the equipment used in home and commercial dehydration processes 5.02FS3
4. 4.
  Compare the nutritional value of dehydrated foods to fresh foods 5.02FS4
5. 5.
  Explain pre-treating food before dehydration 5.02FS5
6. 6.
  Illustrate four different methods of dehydration5.02FS6
7. 7.
  Demonstrate methods for storing dehydrated food products 5.02FS7
8. 8.
  Explain re-hydration 5.02FS8
9. 9.
  Explore the role of blanching in freezing vegetables5.02FS9
10. 10.
  Explore factors that affect the storage of frozen foods5.02FS10
5.03
DEMONSTRATE THE PURPOSE AND SAFE PROCEDURES FOR CANNING 5.03FS
1. 1.
  Explain the purpose of canning 5.03FS1
2. 2.
  Distinguish between the different methods of canning 5.03FS2
3. 3.
  Compare the equipment used in commercial canning to home canning 5.03FS3
4. 4.
  Compare the nutritional value of canned foods to fresh foods5.03FS4
5. 5.
  Describe safe food handling during canning5.03FS5
6. 6.
  Demonstrate the scientific method in an experiment related to destroying bacteria during the canning process 5.03FS6
5.04
EXAMINE FOOD ADDITIVES5.04FS
1. 1.
  Define food additives and preservatives5.04FS1
2. 2.
  Describe advantages and disadvantages of using food additives and preservatives 5.04FS2
3. 3.
  Describe the process of food irradiation and its effects on food 5.04FS3
4. 4.
  Explain the purpose of the Pure Food and Drug laws 5.04FS4
5. 5.
  Explain the purpose of the GRAS list5.04FS5
6. 6.
  Explore sources of information on food additives 5.04FS6
7. 7.
  Demonstrate the scientific method in a sensory evaluation of foods with and without food additives 5.04FS7

EXPLORE CAREER, TECHNOLOGY, AND CONSUMER EDUCATION IN FOOD SCIENCE AND NUTRITION 6FS

6.01
ANALYZE CAREER PATHS IN FOOD SCIENCE AND NUTRITION 6.01FS
1. 1.
  Explore the employment and career opportunities associated with food science and nutrition6.01FS1
2. 2.
  Explore emerging careers in food science and biotechnology6.01FS2
3. 3.
  Identify entry level, technical level, and professional level careers in food science and nutrition 6.01FS3
4. 4.
  Describe the transferable skills that support employment and careers in food science and nutrition 6.01FS4
5. 5.
  Explore education and training required for careers in food science and nutrition6.01FS5
6. 6.
  Describe additional career paths open to individuals with post-secondary degrees in food science and nutrition 6.01FS6
6.02
EXPLORE EMERGING TRENDS, RESEARCH, AND THE IMPACT OF TECHNOLOGY ON THE FOOD SCIENCE AND NUTRITION INDUSTRY 6.02FS
1. 1.
  Describe the benefits of various technological advances on the scientific study, processing, and preparation of food products 6.02FS1
2. 2.
  Describe examples of emerging technologies that may impact the food science and nutrition industry and careers6.02FS2
3. 3.
  Explore food science and nutrition industry efforts to use resources more effectively 6.02FS3
4. 4.
  Explore new types of food products6.02FS4
5. 5.
  Explore reengineered food products 6.02FS5
6. 6.
  Examine food packaging technology 6.02FS6
6.03
EXAMINE CONSUMER EDUCATION ISSUES IN FOOD SCIENCE AND NUTRITION 6.03FS
1. 1.
  Describe food labels and their value to consumers 6.03FS1
2. 2.
  Explore the effective use of resources in providing for nutritional needs of individuals 6.03FS2
3. 3.
  Evaluate advertising for food products, health foods, and supplements 6.03FS3
4. 4.
  Investigate facts and fallacies regarding food products and supplements 6.03FS4

Frequently asked questions

What grade levels do these standards cover?: Grade 11 and Grade 12
Where can I read the official document?: Idaho FCS Food Science and Nutrition Standards

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