Common Planner
K–12 Standards

Nutrition and Wellness: Grade 9, 10, 11, 12

Other Indiana CTE sets

Content Standards

  • 1.

    Integrate processes of thinking, communication, leadership, and management in order to apply knowledge and skills for nutrition, food, and wellness.

    1. A

      Demonstrate components of critical thinking, creative thinking, and reasoningNW.1.1

    2. B

      Evaluate effective communication processes in school, family, career, and community settingsNW.1.2

    3. C

      Demonstrate leadership that encourages participation and respect for the ideas, perspectives, and contributions of group membersNW.1.3

    4. D

      Apply management, decision-making, and problem solving processes to accomplish tasks and fulfill responsibilitiesNW.1.4

    5. E

      Examine the interrelationships among thinking, communication, leadership, and management processes to address family, community, and workplace issues NW.1.5

    6. F

      Demonstrate fundamentals to career success (e.g. strong work ethic, goal setting, time-management, positive attitude, adaptability/flexibility, stress resilience, accountability, self-discipline, resourcefulness, cooperation, self-assessment) NW.1.6

    7. G

      Demonstrate etiquette skills for business and social situationsNW.1.7

    8. H

      Apply knowledge gained through research to solve problems and communicate ideas in the fields of food, fitness, nutrition, and wellnessNW.1.8

  • 2.

    Apply nutrition principles to health and wellness choices across the life span.

    1. A

      Analyze food and nutrition information, including USDA Dietary guidelines and MY Plate, to meet nutrition and wellness goals across the lifespanNW.2.1

    2. B

      Demonstrate proper portion sizes from each of the food groups to meet nutrition and wellness needs of individuals across the lifespanNW.2.2

    3. C

      Describe the six classes/groups of nutrients, explain their functions to meet health and nutrition requirements of individuals and families, and classify food sourcesNW.2.3

    4. D

      Compare food label information to make health and wellness choicesNW.2.4

    5. E

      Analyze and assess wellness goals across the lifespan, particularly for teenagers (e.g., food fads and fallacies, extreme procedures for weight management, sports supplements, nutritional supplements)NW.2.5

  • 3.

    Analyze factors that influence nutrition and wellness practices.

    1. A

      Assess physical, emotional, social, intellectual, cultural, and ethnic components of individual and family wellnessNW.3.1

    2. B

      Explain how geographical location and climate location affects food selection and availabilityNW.3.2

    3. C

      Examine how economic factors affect food selection and availabilityNW.3.3

    4. D

      Identify legislation and regulations related to food, nutrition, and wellness issuesNW.3.4

    5. E

      Evaluate the nutritive value and costs of snacks, fast foods, and balanced mealsNW.3.5

  • 4.

    Demonstrate abilities to prepare and serve safe, nutritious foods. 

    1. A

      Define and explain food borne illness and demonstrate how to prevent them by applying the concepts of “clean, separate, cook, and chill” NW.4.1

    2. B

      Demonstrate basic abilities to safely use and maintain equipment within a kitchen setting, including large and small appliances, small kitchen tools, measuring tools, and knivesNW.4.2

    3. C

      Demonstrate abilities to prepare nutritious foods using a variety of basic methods and techniquesNW.4.3

    4. D

      Apply basic principles of resource management when planning, preparing, and serving nutritious food, including food costs and availability, work plans and timetables, efficient work methods, and collaboration with othersNW.4.4

    5. E

      Demonstrate abilities to increase and decrease recipe measurements based on desired yield NW.4.5

  • 5.

    Analyze impacts of science, technology, and careers on nutrition and wellness.

    1. A

      Discuss current technology and techniques used to develop, produce, process, and store foods and their impacts on food safety, nutrition, and wellness (e.g., organic, holistic, genetics, hormones)NW.5.1

    2. B

      Explore technological tools and advancements used to track nutrition and wellness goals and progressNW.5.2

    3. C

      Examine developments and trends in food marketing, and their impacts on family and consumer choicesNW.5.3

    4. D

      Discuss trends, employment opportunities, and preparation requirements for careers related to nutrition, food, and wellnessNW.5.4

Frequently asked questions

What grade levels do these standards cover?
Grade 9, Grade 12, Grade 11, and Grade 10
Where can I read the official document?
cf-fcs-nutritionandwellness_8-1-14

Keep exploring

Keep exploring CTE standards

Sibling grade bands, other subjects in this jurisdiction, and the same subject across other states.

More Indiana CTE sets

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