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

Human Services (2009)
Grade(s): 9 - 12
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Unit Plans: 2
3.) Determine nutrient deficiency diseases common throughout the world.

Human Services (2009)
Grade(s): 9 - 12
All Resources: 2
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Multimedia: 0
Unit Plans: 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
All Resources: 1
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Unit Plans: 1
5.) Assess the long-term effects of food choices on a healthy lifestyle.

Human Services (2009)
Grade(s): 9 - 12
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Unit Plans: 1
6.) Evaluate various types of menus used in meal planning.

Examples: cycle, nonselective, selective, single use

Human Services (2009)
Grade(s): 9 - 12
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7.) Use dietary guidelines to plan menus that meet nutritional needs of clients throughout the life span.

Human Services (2009)
Grade(s): 9 - 12
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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
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9.) Explain the importance of food preparation techniques that conserve nutrients.

Human Services (2009)
Grade(s): 9 - 12
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Unit Plans: 5
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
All Resources: 5
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Unit Plans: 5
11.) Determine microorganisms that cause foodborne illnesses and conditions required for growth of each.

Human Services (2009)
Grade(s): 9 - 12
All Resources: 4
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Unit Plans: 4
12.) Analyze symptoms and preventive measures for common foodborne illnesses.

Human Services (2009)
Grade(s): 9 - 12
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13.) Describe the chemical makeup of major food nutrients.

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

Human Services (2009)
Grade(s): 9 - 12
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Multimedia: 0
Unit Plans: 1
14.) Use sensory methods to evaluate food products.

Human Services (2009)
Grade(s): 9 - 12
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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
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Unit Plans: 4
16.) Interpret local, state, and federal legislation, regulations, and licensure laws related to dietetics and nutritional services.

Human Services (2009)
Grade(s): 9 - 12
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17.) Evaluate nutritional resources, services, and agencies available in the community.

Human Services (2009)
Grade(s): 9 - 12
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Unit Plans: 1
18.) Determine human relation skills required for interacting with the general public.

Human Services (2009)
Grade(s): 9 - 12
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19.) Describe technology used in providing dietetic and nutritional services.

Human Services (2009)
Grade(s): 9 - 12
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20.) Determine career and entrepreneurial opportunities in dietetics and nutritional services.

•  Identifying required credentials for dietetic and nutritional services
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