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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

2.) Describe major nutrients and functions of these nutrients in the human body.

3.) Determine nutrient deficiency diseases common throughout the world.

4.) Determine food modifications required with special diets.

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

5.) Assess the long-term effects of food choices on a healthy lifestyle.

6.) Evaluate various types of menus used in meal planning.

Examples: cycle, nonselective, selective, single use

7.) Use dietary guidelines to plan menus that meet nutritional needs of clients throughout the life span.

8.) Assess common therapeutic diets for suitability.

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

9.) Explain the importance of food preparation techniques that conserve nutrients.

10.) Recognize the principles and procedures of the Hazard Analysis Critical Control Point (HACCP) for food handling and processing.

11.) Determine microorganisms that cause foodborne illnesses and conditions required for growth of each.

12.) Analyze symptoms and preventive measures for common foodborne illnesses.

13.) Describe the chemical makeup of major food nutrients.

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

14.) Use sensory methods to evaluate food products.

15.) Determine the importance of participating in nutrition and dietetic professional associations.

•  Describing ethical behavior in the field of dietetics
16.) Interpret local, state, and federal legislation, regulations, and licensure laws related to dietetics and nutritional services.

17.) Evaluate nutritional resources, services, and agencies available in the community.

18.) Determine human relation skills required for interacting with the general public.

19.) Describe technology used in providing dietetic and nutritional services.

20.) Determine career and entrepreneurial opportunities in dietetics and nutritional services.

•  Identifying required credentials for dietetic and nutritional services
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