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Human Services (2009)
Grade(s): 9 - 12
Dietetics
All Resources: 1
Learning Assets: 0
Lesson Plans: 0
Podcasts: 0
Web Resources: 1
1.) Assess the influence of various factors on food and nutritional choices.

Examples: socioeconomic, psychological, physiological, cultural, religious

Human Services (2009)
Grade(s): 9 - 12
Dietetics
All Resources: 2
Learning Assets: 0
Lesson Plans: 1
Podcasts: 0
Web Resources: 1
2.) Describe major nutrients and functions of these nutrients in the human body.

Human Services (2009)
Grade(s): 9 - 12
Dietetics
All Resources: 2
Learning Assets: 0
Lesson Plans: 0
Podcasts: 0
Web Resources: 2
3.) Determine nutrient deficiency diseases common throughout the world.

Human Services (2009)
Grade(s): 9 - 12
Dietetics
All Resources: 2
Learning Assets: 0
Lesson Plans: 0
Podcasts: 0
Web Resources: 2
4.) Determine food modifications required with special diets.

Examples: vegetarianism, sports nutrition, diabetes, lactose intolerance, food allergies

Human Services (2009)
Grade(s): 9 - 12
Dietetics
All Resources: 2
Learning Assets: 0
Lesson Plans: 0
Podcasts: 0
Web Resources: 2
5.) Assess the long-term effects of food choices on a healthy lifestyle.

Human Services (2009)
Grade(s): 9 - 12
Dietetics
All Resources: 1
Learning Assets: 0
Lesson Plans: 0
Podcasts: 0
Web Resources: 1
6.) Evaluate various types of menus used in meal planning.

Examples: cycle, nonselective, selective, single use

Human Services (2009)
Grade(s): 9 - 12
Dietetics
All Resources: 2
Learning Assets: 0
Lesson Plans: 0
Podcasts: 0
Web Resources: 2
7.) Use dietary guidelines to plan menus that meet nutritional needs of clients throughout the life span.

Human Services (2009)
Grade(s): 9 - 12
Dietetics
All Resources: 1
Learning Assets: 0
Lesson Plans: 0
Podcasts: 0
Web Resources: 1
8.) Assess common therapeutic diets for suitability.

Examples: liquid, soft, bland, diabetic, calorie-restricted, calorie-controlled, fat-restricted, sodium-restricted

Human Services (2009)
Grade(s): 9 - 12
Dietetics
All Resources: 0
Learning Assets: 0
Lesson Plans: 0
Podcasts: 0
Web Resources: 0
9.) Explain the importance of food preparation techniques that conserve nutrients.

Human Services (2009)
Grade(s): 9 - 12
Dietetics
All Resources: 0
Learning Assets: 0
Lesson Plans: 0
Podcasts: 0
Web Resources: 0
10.) Recognize the principles and procedures of the Hazard Analysis Critical Control Point (HACCP) for food handling and processing.

Human Services (2009)
Grade(s): 9 - 12
Dietetics
All Resources: 2
Learning Assets: 0
Lesson Plans: 0
Podcasts: 0
Web Resources: 2
11.) Determine microorganisms that cause foodborne illnesses and conditions required for growth of each.

Human Services (2009)
Grade(s): 9 - 12
Dietetics
All Resources: 2
Learning Assets: 0
Lesson Plans: 0
Podcasts: 0
Web Resources: 2
12.) Analyze symptoms and preventive measures for common foodborne illnesses.

Human Services (2009)
Grade(s): 9 - 12
Dietetics
All Resources: 0
Learning Assets: 0
Lesson Plans: 0
Podcasts: 0
Web Resources: 0
13.) Describe the chemical makeup of major food nutrients.

Examples: carbohydrates, protein, fats, vitamins, minerals and water

Human Services (2009)
Grade(s): 9 - 12
Dietetics
All Resources: 0
Learning Assets: 0
Lesson Plans: 0
Podcasts: 0
Web Resources: 0
14.) Use sensory methods to evaluate food products.

Human Services (2009)
Grade(s): 9 - 12
Dietetics
All Resources: 0
Learning Assets: 0
Lesson Plans: 0
Podcasts: 0
Web Resources: 0
15.) Determine the importance of participating in nutrition and dietetic professional associations.

•  Describing ethical behavior in the field of dietetics
Human Services (2009)
Grade(s): 9 - 12
Dietetics
All Resources: 0
Learning Assets: 0
Lesson Plans: 0
Podcasts: 0
Web Resources: 0
16.) Interpret local, state, and federal legislation, regulations, and licensure laws related to dietetics and nutritional services.

Human Services (2009)
Grade(s): 9 - 12
Dietetics
All Resources: 0
Learning Assets: 0
Lesson Plans: 0
Podcasts: 0
Web Resources: 0
17.) Evaluate nutritional resources, services, and agencies available in the community.

Human Services (2009)
Grade(s): 9 - 12
Dietetics
All Resources: 0
Learning Assets: 0
Lesson Plans: 0
Podcasts: 0
Web Resources: 0
18.) Determine human relation skills required for interacting with the general public.

Human Services (2009)
Grade(s): 9 - 12
Dietetics
All Resources: 0
Learning Assets: 0
Lesson Plans: 0
Podcasts: 0
Web Resources: 0
19.) Describe technology used in providing dietetic and nutritional services.

Human Services (2009)
Grade(s): 9 - 12
Dietetics
All Resources: 0
Learning Assets: 0
Lesson Plans: 0
Podcasts: 0
Web Resources: 0
20.) Determine career and entrepreneurial opportunities in dietetics and nutritional services.

•  Identifying required credentials for dietetic and nutritional services
Alabama Virtual Library
Alabama Virtual Library

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The University of Alabama at Birmingham
The University of Alabama at Birmingham
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The Malone Family Foundation
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Thinkfinity
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