Common Planner
K–12 Standards

Family and Consumer Sciences: Foods and Nutrition

Other Kentucky CTE sets

Determine how changes in technology have increased food choices.FN1

  • 1

    Determine how changes in technology have increased food choices.FN1

Identify these influences and trends related to food choices:FN2

  • a

    physicalFN2a

  • b

    socialFN2b

  • c

    culturalFN2c

  • d

    economicFN2d

Explain how digestion turns food into usable nutrients.FN3

  • 3

    Explain how digestion turns food into usable nutrients.FN3

Propose a balanced meal plan using the Dietary Guidelines for Americans and MyPlate.FN4

  • 4

    Propose a balanced meal plan using the Dietary Guidelines for Americans and MyPlate.FN4

Examine how personal food choice affects nutrition, personal wellness, and maintaining a healthy weight.FN5

  • 5

    Examine how personal food choice affects nutrition, personal wellness, and maintaining a healthy weight.FN5

Research various eating disorders and identify sources of help.FN6

  • 6

    Research various eating disorders and identify sources of help.FN6

Demonstrate and/or practice basic cooking methods to prepare a variety of foods.FN7

  • 7

    Demonstrate and/or practice basic cooking methods to prepare a variety of foods.FN7

Identify and use basic kitchen equipment and tools.FN8

  • 8

    Identify and use basic kitchen equipment and tools.FN8

Manage a safe, effective, and productive lab while utilizing teamwork.FN9

  • 9

    Manage a safe, effective, and productive lab while utilizing teamwork.FN9

Practice measuring techniques for liquid and dry ingredients. FN10

  • 10

    Practice measuring techniques for liquid and dry ingredients. FN10

Change yield of recipe.FN11

  • 11

    Change yield of recipe.FN11

Inspect food labels for nutrition and food additives.FN12

  • 12

    Inspect food labels for nutrition and food additives.FN12

Recognize the value of following a shopping plan for food.FN13

  • 13

    Recognize the value of following a shopping plan for food.FN13

Calculate the difference in cost and identify variances in nutrition among semi-prepared, fully prepared convenience meals, fast food or other quick service meals, and home prepared foods.FN14

  • 14

    Calculate the difference in cost and identify variances in nutrition among semi-prepared, fully prepared convenience meals, fast food or other quick service meals, and home prepared foods.FN14

Calculate unit price using comparison shopping methods; compare labels to create a meal plan based on cost and personal nutrition needs.FN15

  • 15

    Calculate unit price using comparison shopping methods; compare labels to create a meal plan based on cost and personal nutrition needs.FN15

Examine and select convenience foods according to time saved, cost and quality. FN16

  • 16

    Examine and select convenience foods according to time saved, cost and quality. FN16

Identify and practice various types of food presentation techniques.FN17

  • 17

    Identify and practice various types of food presentation techniques.FN17

Practice dining etiquette and table set up when eating at a restaurant or in the home.FN18

  • 18

    Practice dining etiquette and table set up when eating at a restaurant or in the home.FN18

Demonstrate waste disposal and recycling methods.FN19

  • 19

    Demonstrate waste disposal and recycling methods.FN19

Demonstrate proper safety, sanitation, storage and preparation techniques in handling food from purchase, preparation, cooking, cooling, to reheating. FN20

  • 20

    Demonstrate proper safety, sanitation, storage and preparation techniques in handling food from purchase, preparation, cooking, cooling, to reheating. FN20

Categorize careers in nutrition and food service according to skill required and type of job.FN21

  • 21

    Categorize careers in nutrition and food service according to skill required and type of job.FN21

Assess employment opportunities and preparation requirements.FN22

  • 22

    Assess employment opportunities and preparation requirements.FN22

Demonstrate employability and social skills relevant to the career cluster.FN23

  • 23

    Demonstrate employability and social skills relevant to the career cluster.FN23

Demonstrate safe, sanitary work habits required by the field.FN24

  • 24

    Demonstrate safe, sanitary work habits required by the field.FN24

Demonstrate written, verbal and non-verbal communication skills.FN25

  • 25

    Demonstrate written, verbal and non-verbal communication skills.FN25

Demonstrate and practice knowledge of food service safety and sanitation procedures and the factors that contribute to food borne illnesses.FN26

  • 26

    Demonstrate and practice knowledge of food service safety and sanitation procedures and the factors that contribute to food borne illnesses.FN26

Apply time management skills.FN27

  • 27

    Apply time management skills.FN27

Demonstrate employability and social skills relevant to the industry.FN28

  • 28

    Demonstrate employability and social skills relevant to the industry.FN28

Utilize activities of the Family, Career and Community Leaders of America (FCCLA) student organization as an integral component of course content and leadership development.FN29

  • 29

    Utilize activities of the Family, Career and Community Leaders of America (FCCLA) student organization as an integral component of course content and leadership development.FN29

Apply math, science, and communication skills within technical content.FN30

  • 30

    Apply math, science, and communication skills within technical content.FN30

Frequently asked questions

What grade levels do these standards cover?
VOCATIONALTRAINING, Grade 10, Grade 11, and Grade 12

Keep exploring

Keep exploring CTE standards

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

More Kentucky CTE sets

CTE