Common Planner
K–12 Standards

Nutrition & Foods (2012)

Other Idaho CTE sets

Evaluate factors effecting individual and family food choice1.0

  • 1

    Analyze factors affecting food and nutrition choices. 1.01

    1. 1

      Explore how food helps meet physical needs.1.1.1

    2. 2

      Describe psychological factors1.1.2

    3. 3

      Compare social factors and cultural, regional, or global influences1.1.3

    4. 4

      Examine the influence of personal beliefs on food choices 1.1.4

    5. 5

      Identify monetary factors1.1.5

    6. 6

      Describe how food choices are influenced by available resources and technology 1.1.6

    7. 7

      Explore federal policy influences on food supply1.1.7

Analyze, Nutrition, Health, & Wellness Practices2.0

  • 1

    Analyze the relationship between nutrition, physical activity, and health concerns2.01

    1. 1

      Explore the concepts of total lifestyle, including physical activity in health and wellness 2. Describe the role of nutrition in health promotion, disease prevention, and disease treatment 3. Describe techniques for evaluating a healthy lifestyle 4. Examine the characteristics of various eating disorders and their effects on personal health and wellbeing 5. Explore nutrition in fast foods 6. Analyze various fad diets and weight control plans2.1.1

    2. 2

      Describe the role of nutrition in health promotion, disease prevention, and disease treatment2.1.2

    3. 3

      Describe techniques for evaluating a healthy lifestyle 2.1.3

    4. 4

      Examine the characteristics of various eating disorders and their effects on personal health and wellbeing 2.1.4

    5. 5

      Explore nutrition in fast foods 2.1.5

    6. 6

      Analyze various fad diets and weight control plans2.1.6

  • 2

    Evaluate Personal diet and physical activities using choose my plate2.02

    1. 1

      Examine guidelines for using Choose My Plate food guidance system and the Dietary Guidelines for Americans 2. Identify key nutrients in relation to food choices 3. Compare personal eating habits to Choose My Plate and the Dietary Guidelines 4. Demonstrate ways to incorporate food guides into daily food planning 5. Develop, implement, and evaluate a nutrition plan to improve personal eating habits and physical activity2.2.1

    2. 2

      Identify key nutrients in relation to food choices 2.2.2

    3. 3

      Compare personal eating habits to Choose My Plate and the Dietary Guidelines 2.2.3

    4. 4

      Demonstrate ways to incorporate food guides into daily food planning2.2.4

    5. 5

      Develop, implement, and evaluate a nutrition plan to improve personal eating habits and physical activity2.2.5

  • 3

    Evaluate nutrients needs, sources, and functions for individuals and families.2.03

    1. 1

      Identify the six essential nutrients 2. Identify carbohydrate sources and functions in the body 3. Identify protein (complete and incomplete) sources and functions in the body 4. Identify fats, their sources, functions and related health concerns 5. Identify vitamins, their sources, functions and related health concerns 6. Identify minerals, their sources, and related health concerns 7. Identify the functions of water in the body2.3.1

    2. 2

      Identify carbohydrate sources and functions in the body 2.3.2

    3. 3

      Identify protein (complete and incomplete) sources and functions in the body 2.3.3

    4. 4

      Identify fats, their sources, functions and related health concerns 2.3.4

    5. 5

      Identify vitamins, their sources, functions and related health concerns 2.3.5

    6. 6

      Identify minerals, their sources, and related health concerns 2.3.6

    7. 7

      Identify the functions of water in the body2.3.7

  • 4

    Explore Careers related to food science, nutrition and fitness, education, and research2.04

    1. 1

       Research careers in food science, nutrition and fitness, education and research 2. Evaluate job qualifications2.4.1

    2. 2

      Evaluate job qualifications2.4.2

Employ Food Safety and Sanitation Procedures3.0

  • 1

    Demonstrate Safety Procedures and Sanitation Techniques3.01

    1. 1

      Identify and apply sanitation rules and guidelines 2. Identify common food-borne illnesses 3. Describe symptoms common to food-borne illnesses 4. Identify methods that prevent food-borne illnesses and contamination 5. Apply established safety rules and guidelines to maintain a safe working environment 6. Identify proper first-aid procedures for cuts, burns, and electrical shock3.1.1

    2. 2

      Identify common food-borne illnesses 3.1.2

    3. 3

      Describe symptoms common to food-borne illnesses 3.1.3

    4. 4

      Identify methods that prevent food-borne illnesses and contamination3.1.4

    5. 5

      Apply established safety rules and guidelines to maintain a safe working environment3.1.5

    6. 6

      Identify proper first-aid procedures for cuts, burns, and electrical shock3.1.6

  • 2

    Explore Careers in Food Safety and Sanitation3.02

    1. 1

      Analyze career paths in food safety and sanitation 3.2.1

    2. 2

      Evaluate job qualifications3.2.2

Demonstrate management of food for individuals and families4.0

  • 1

    Demonstrate Meal Planning Abilities & Techniques4.01

    1. 1

      Identify factors that affect meal planning 2. Identify eating patterns, individual needs, nutritional needs, and special dietary accommodations 3. Plan a meal using several different budget levels4.1.1

    2. 2

      Identify eating patterns, individual needs, nutritional needs, and special dietary accommodations 4.1.2

    3. 3

      Plan a meal using several different budget levels4.1.3

  • 2

    Demonstrate Skills to Foster a Positive Mealtime Environment4.02

    1. 1

      Explore the benefits of shared mealtime on family wellbeing 4.2.1

    2. 2

      Demonstrate the use of simple table etiquette for different occasions 4.2.2

    3. 3

      Explore the benefits of positive table time communication 4.2.3

    4. 4

      Examine the benefits of including family members in meal planning and preparation4.2.4

  • 3

    Explore Food Purchasing Techniques4.03

    1. 1

      Compare and contrast various types of grocery and prepared food outlets 2. Set up a food spending plan 3. Identify unit pricing and cost per serving 4. Compare the time and financial costs of eating out, and convenience foods versus preparing meals at home 5. Plan meals and prepare shopping list4.3.1

    2. 2

      Set up a food spending plan 4.3.2

    3. 3

      Identify unit pricing and cost per serving 4.3.3

    4. 4

      Compare the time and financial costs of eating out, and convenience foods versus preparing meals at home4.3.4

    5. 5

      Plan meals and prepare shopping list4.3.5

  • 4

    Explore occupations in food management and marketing4.04

    1. 1

      Research careers in food management and marketing 4.4.1

    2. 2

      Evaluate job qualifications4.4.2

Employ food laboratory management techniques5.0

  • 1

    Demonstrate the appropriate use and care of equipment and workspace5.01

    1. 1

      Locate food preparation equipment in the laboratory 2. Recognize the names and functions of food preparation tools and utensils 3. Identify various types of large and small kitchen equipment 4. Explain the selection, use, and care of equipment 5. Select appropriate equipment for specific product preparation 6. Demonstrate the proper use and care of equipment 7. Identify work centers and their role in management 8. Employ standard safety procedures when using equipment 9. Explore future trends in food preparation technology and equipment5.1.1

    2. 2

      Recognize the names and functions of food preparation tools and utensils 5.1.2

    3. 3

      Identify various types of large and small kitchen equipment 5.1.3

    4. 4

      Explain the selection, use, and care of equipment 5.1.4

    5. 5

      Select appropriate equipment for specific product preparation 5.1.5

    6. 6

      Demonstrate the proper use and care of equipment 5.1.6

    7. 7

      Identify work centers and their role in management 85.1.7

    8. 8

      Employ standard safety procedures when using equipment 5.1.8

    9. 9

      Explore future trends in food preparation technology and equipment5.1.9

  • 2

    Demonstrate knowledge of abbreviations, food measurement terminology, yield adjustments, and measuring techniques5.02

    1. 1

      Define food preparation terms5.2.1

    2. 2

      Demonstrate the ability to follow a recipe5.2.2

    3. 3

      Demonstrate basic kitchen math skills 5.2.3

    4. 4

      Demonstrate proper measuring and preparation techniques5.3.4

    5. 5

      Practice measuring liquid, dry, and solid ingredients5.2.5

    6. 6

      Demonstrate proper knife skills5.2.6

    7. 7

      Practice food preparation techniques5.2.7

Demonstrate the preparation of nutritious food for today's individuals and families6.0

  • 1

    Explore and prepare nutritious meals using vegetables6.01

    1. 1

      Identify and explain the importance of vegetables in a balanced diet 6.1.1

    2. 2

      Review the nutritional content of various vegetables6.1.2

    3. 3

      Describe guidelines for selecting vegetables6.1.3

    4. 4

      Evaluate the effects of cooking techniques on nutrient retention, flavor, texture, taste, and appearance6.1.4

    5. 5

      Practice nutritious preparation techniques for serving vegetables6.1.5

  • 2

    Explore and Prepare Nutritious Meals Using Fruits6.02

    1. 1

      Identify and explain the importance of fruits in a balanced diet 6.2.1

    2. 2

      Review the nutritional content of various fruits 6.2.2

    3. 3

      Describe guidelines for selecting fruits6.2.3

    4. 4

      Evaluate the effects of cooking techniques on nutrient retention, flavor, texture, taste, and appearance6.2.4

    5. 5

       Practice nutritious preparation techniques for serving fruits6.2.5

  • 3

    Explore and Prepare Nutritious Foods Using Grain Products6.03

    1. 1

      Identify different varieties of grain, rice, pasta and breads6.3.1

    2. 2

      Explain the importance of breads, cereals, rice and pasta in a balanced diet6.3.2

    3. 3

      Identify nutrients in breads, cereals, rice and pasta products6.3.3

    4. 4

      Describe guidelines for selecting breads, cereals, rice and pasta products6.3.4

    5. 5

      Prepare and evaluate various grain and whole grain products6.3.5

    6. 6

      Demonstrate preparation techniques for whole grain products6.3.6

  • 4

    Explore and Prepare Nutritious Foods Using Protein Products6.04

    1. 1

      Identify different types of meat, poultry, fish, eggs and legumes 6.4.1

    2. 2

      Explore the functions of proteins in food preparation6.4.2

    3. 3

      Explain the importance of meat, poultry, fish, eggs and legumes in a balanced diet 6.4.3

    4. 4

      Identify nutrients in meat, poultry, fish, eggs and legumes6.4.4

    5. 5

      Identify various cuts of meat, poultry, and fish6.4.5

    6. 6

      Evaluate the effects of various cooking methods on nutrient retention, flavor, texture, tenderness, aroma, taste and appearance6.4.6

    7. 7

      Prepare egg recipe 6.4.7

    8. 8

      Prepare a variety of recipes using meat, poultry, fish, eggs and legumes6.4.8

  • 5

    Explore and Prepare Nutritious Foods Using Dairy Products6.05

    1. 1

      Identify different types of dairy products6.5.1

    2. 2

      Explain the importance of dairy products in a balanced diet  6.5.2

    3. 3

       Identify the nutritional content of various dairy products6.5.3

    4. 4

      Describe guidelines for selecting dairy products6.5.4

    5. 5

      Explore the functions of dairy products in food preparation6.5.5

    6. 6

      Prepare a variety of recipes using dairy products6.5.6

    7. 7

      Evaluate the effects of cooking techniques on flavor, texture, taste, aroma and appearance6.5.7

  • 6

    Explore Careers in Food Preparation, Food Service, and Nutrition Professions6.06

    1. 1

       Investigate careers in food preparation and service 6.6.1

    2. 2

      Review career pathways related to food preparation, service and nutrition professions6.6.2

Frequently asked questions

What grade levels do these standards cover?
Grade 10, Grade 11, and Grade 12
Where can I read the official document?
Idaho CTE FCS Standards

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