Common Planner
K–12 Standards

Food and Nutrition: Grades 9, 10, 11, 12

Other Arkansas CTE sets

Nutrition and Weight Control

  • 1.1

    Define terms related to nutrition and weight control

    1. 1.

      Use terms in context1.1.1

  • 1.2

    Describe psychological, physiological and environmental reasons for eating

    1. 1.

      Analyze influences of environment, family, culture, technology and lifestyle on food choices1.2.1

  • 1.3

    Describe the effects of nutrition on health and body mass

    1. 1.

      Describe nutritional concerns for individuals throughout their life cycle1.3.1

    2. 2.

      Compute BMI1.3.2

  • 1.4

    Identify food related health problems

    1. 1.

      Match food related health problems to descriptions to include, but not limited to:<ul><li>HBP (High Blood Pressure)</li><li>heart disease</li><li>diabetes I & II</li><li>lactose intolerance</li><li>food allergies</li><li>food sensitivities</li><li>obesity</li><li>vitamin & mineral deficiencies</li><li>underweight</li><li>malnutrition</li></ul>1.4.1

  • 1.5

    Name unhealthy diet practices

    1. 1.

      Classify eating disorders1.5.1

    2. 2.

      Create a project that exhibits the causes/effects of being underweight and overweight1.5.2

  • 1.6

    Define basic nutrient groups and their sources and functions

    1. 1.

      Match nutrients with sources and functions<ul><li>water</li><li>vitamins</li><li>proteins</li><li>fats</li><li>carbohydrates</li><li>minerals</li></ul>1.6.1

  • 1.7

    Explain MyPyramid including divisions, physical activity, recommended serving allowances

    1. 1.

      Analyze nutritional value of personal daily food intake1.7.1

    2. 2.

      Plan menus to meet nutritional needs1.7.2

    3. 3.

      Interpret the six main messages of the anatomy of MyPyramid1.7.3

    4. 4.

      Develop a personalized nutrition plan using www.mypyramid.gov1.7.4

  • 1.8

    Name careers related to nutrition and weight control

    1. 1.

      Research careers related to nutrition and weight control1.8.1

The Food Consumer

  • 2.1

    Define terms related to the food consumer

    1. 1.

      Use terms in context2.1.1

  • 2.2

    Identify resources to consider in planning meals

    1. 1.

      Plan menus for low/high income families using the following resources, but not limited to:<ul><li>time</li><li>energy</li><li>food choices</li><li>money</li><li>preparatory skills</li><li>availability</li><li>equipment</li><li>available technology</li></ul>2.2.1

  • 2.3

    List considerations in appealing and nutritious meals

    1. 1.

      Plan menus for family meals using meal pattern guidelines using the following considerations, but not limited to:<ul><li>color</li><li>shape/size</li><li>flavor</li><li>aroma</li><li>texture</li><li>temperature</li><li>dietary guidelines</li></ul>2.3.1

  • 2.4

    Describe shopping strategies for making informed food purchases

    1. 1.

      List information on food labels required by law2.4.1

    2. 2.

      Analyze data on nutritional fact panel2.4.2

    3. 3.

      Contrast the variety between food shops2.4.3

    4. 4.

      Compare/contrast generic, store brand and name brand2.4.4

    5. 5.

      List ways a consumer can reduce waste by recycling & pre-cycling2.4.5

    6. 6.

      List benefits of preparing a shopping list2.4.6

    7. 7.

      Discuss product codes found on packaging such as UPC and open dating2.4.7

    8. 8.

      Compute the unit price of a product2.4.8

  • 2.5

    Name government agencies that regulate food safety

    1. 1.

      Research current FDA and USDA guidelines2.5.1

Food/Technology

  • 3.1

    Define terms related to food technology

    1. 3.

      Use terms in context3.1.3

  • 3.2

    Discuss effects of technology on food and nutrition

    1. 1.

      Explore the impact of technology on safety, availability, choices, and nutrient content of food3.2.1

  • 3.3

    State current issues and trends in food technology

    1. 1.

      Explore current issues and trends in food technology to include, but not limited to:<ul><li>easy preparation</li><li>great taste</li><li>nutrition</li><li>allergies</li><li>food substitutes</li><li>health foods</li><li>fast food</li><li>engineered foods</li></ul>3.3.1

  • 3.4

    Explain use of the computer in food buying, menu planning, nutritional analysis, and other food related areas

    1. 1.

      Conduct a nutritional analysis of a variety of recipes (an option is to refer to MyPyramid.gov and then use My Pyramid Menu Planner)3.4.1

  • 3.5

    State purposes of food additives

    1. 1.

      Justify the four reasons additives are used in food products:<ul><li>adds nutrients</li><li>preserves quality</li><li>aids in processing or preparation</li><li>enhances flavors or colors</li></ul>3.5.1

    2. 2.

      Discuss items that are considered GRAS(Generally Recognized As Safe)3.5.2

  • 3.6

    Compare advantages and disadvantages of convenience foods

    1. 1.

      Compare cost, quality, and time in the preparation of convenience food and the same food prepared conventionally3.6.1

  • 3.7

    Describe environmental concerns as the result of food technology

    1. 1.

      Analyze environmental issues related to food resources which include but are not limited to:<ul><li>chemical pollutants</li><li>conservation</li><li>food additives</li><li>genetic engineering</li><li>pollution</li><li>recycling</li></ul>3.7.1

Kitchen Organization

  • 4.1

    Define terms related to kitchen organization

    1. 1.

      Use terms in context4.1.1

  • 4.2

    Describe kitchen work centers

    1. 1.

      Match kitchen work centers:<ul><li>cold storage/refrigerator</li><li>cleanup/sink</li><li>mixing/planning</li><li>cook/serving</li></ul>4.2.1

  • 4.3

    Identify types of kitchen floor plans

    1. 1.

      Design the six different kitchen floor plans:<ul><li>one wall</li><li>Corridor</li><li>L shape</li><li>U shape</li><li>Peninsula</li><li>Island and Barrier Free</li></ul>4.3.1

  • 4.4

    Explain the purpose of the work triangle

    1. 1.

      Identify the work triangle in various kitchens (suggested range should fall between 8 ft. to 22 ft.)4.4.1

  • 4.5

    Name principles of kitchen storage

    1. 1.

      Apply principles in kitchen storage<ul><li>buy only what you need</li><li>first in first out (rotate stock)</li><li>clean storage areas</li><li>consider the shelf life</li><li>store items where you expect to use them</li></ul>4.5.1

Kitchen Appliances

  • 5.1

    Define terms related to kitchen appliances

    1. 1.

      Use terms in context5.1.1

  • 5.2

    Describe selection, use, and care of large and small kitchen appliances

    1. 1.

      Review procedures for using large and small kitchen appliances5.2.1

  • 5.3

    Describe trends in kitchen appliances

    1. 1.

      Discuss how colors, size, style and technology affect kitchen appliance choices5.3.1

  • 5.4

    State ways to conserve resources in the kitchen

    1. 1.

      Plan ways to use the following resources/methods:<ul><li>Energy Star</li><li>Energy Guide</li><li>Conservation Methods</li></ul>5.4.1

  • 5.5

    Discuss effect of technology in kitchen equipment

    1. 1.

      Contrast/compare the advantages and disadvantages of technology with kitchen equipment5.5.1

Safety and Sanitation

  • 6.1

    Define terms related to safety and sanitation

    1. 1.

      Use terms in context6.1.1

  • 6.2

    Describe food preparation, preservation, serving, and storage techniques that prevent food poisoning

    1. 1.

      Investigate prevention of food spoilage in the food industry6.2.1

    2. 2.

      Recognize the temperature danger zones6.2.2

  • 6.3

    Differentiate between food borne illnesses and the definition for each

    1. 1.

      Research current issues involving food borne illnesses6.3.1

  • 6.4

    State safety precautions to follow in the kitchen

    1. 1.

      Evaluate a kitchen for safety hazards6.4.1

  • 6.5

    Explain basic first aid procedures

    1. 1.

      Demonstrate basic first aid procedures6.5.1

Food Service and Etiquette

  • 7.1

    Define terms related to serving and eating food at home and away from home

    1. 1.

      Use terms in context7.1.1

  • 7.2

    Describe table appointments

    1. 1.

      Compare and contrast traditional table settings to contemporary table settings7.2.1

  • 7.3

    Explain principles of table setting

    1. 1.

      Demonstrate table settings for a variety of menus7.3.1

  • 7.4

    Discuss types of meal service

    1. 1.

      Demonstrate table settings for different types of meal service7.4.1

    2. 2.

      Discuss factors to consider in planning and serving food for special occasions7.4.2

  • 7.5

    Describe proper manners for serving, eating, and clearing meals

    1. 1.

      Demonstrate proper table manners in public and private settings7.5.1

  • 7.6

    Name guidelines for ordering, tipping, and paying in a restaurant

    1. 1.

      Compute various types of gratuity7.6.1

Food Preparation

  • 8.1

    Define terms related to food preparation

    1. 1.

      Use terms in context8.1.1

  • 8.2

    Identify food preparation tools and equipment

    1. 1.

      Chart functions of preparation tools and equipment8.2.1

  • 8.3

    Explain measuring techniques and equipment

    1. 1.

      Demonstrate measuring techniques8.3.1

  • 8.4

    List abbreviations and equivalent measures commonly used in recipes

    1. 1.

      Match abbreviations and equivalent measures commonly used in recipes8.4.1

    2. 2.

      Specify substitutions commonly used in recipes8.4.2

  • 8.5

    List steps in using a recipe

    1. 1.

      Demonstrate math skills necessary to change the yield of a recipe8.5.1

  • 8.6

    Describe preparation of the following foods:<ul><li>appetizers</li><li>beverages</li><li>casseroles</li><li>dairy products</li><li>desserts</li><li>egg</li><li>fish</li><li>fruits</li><li>garnishes</li><li>grain products</li><li>meat</li><li>poultry</li><li>quick breads</li><li>salads</li><li>sandwiches</li><li>sauces</li><li>soups</li><li>vegetables</li><li>yeast</li></ul>

    1. 1.

      Prepare selected foods using a variety of methods8.6.1

Frequently asked questions

What grade levels do these standards cover?
Grade 9, Grade 10, Grade 11, and Grade 12
When were these standards adopted?
2008
Where can I read the official document?
Food and Nutrition

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