Human Services, Grade 9 - 12, Dietetics, 2009
1.) Assess the influence of various factors on food and nutritional choices.
Examples: socioeconomic, psychological, physiological, cultural, religious
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2.) Describe major nutrients and functions of these nutrients in the human body.
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3.) Determine nutrient deficiency diseases common throughout the world.
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4.) Determine food modifications required with special diets.
Examples: vegetarianism, sports nutrition, diabetes, lactose intolerance, food allergies
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5.) Assess the long-term effects of food choices on a healthy lifestyle.
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6.) Evaluate various types of menus used in meal planning.
Examples: cycle, nonselective, selective, single use
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7.) Use dietary guidelines to plan menus that meet nutritional needs of clients throughout the life span.
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8.) Assess common therapeutic diets for suitability.
Examples: liquid, soft, bland, diabetic, calorie-restricted, calorie-controlled, fat-restricted, sodium-restricted
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9.) Explain the importance of food preparation techniques that conserve nutrients.
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10.) Recognize the principles and procedures of the Hazard Analysis Critical Control Point (HACCP) for food handling and processing.
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11.) Determine microorganisms that cause foodborne illnesses and conditions required for growth of each.
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12.) Analyze symptoms and preventive measures for common foodborne illnesses.
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13.) Describe the chemical makeup of major food nutrients.
Examples: carbohydrates, protein, fats, vitamins, minerals and water
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14.) Use sensory methods to evaluate food products.
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15.) Determine the importance of participating in nutrition and dietetic professional associations.
• Describing ethical behavior in the field of dietetics
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16.) Interpret local, state, and federal legislation, regulations, and licensure laws related to dietetics and nutritional services.
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17.) Evaluate nutritional resources, services, and agencies available in the community.
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18.) Determine human relation skills required for interacting with the general public.
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19.) Describe technology used in providing dietetic and nutritional services.
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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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