Common Planner
K–12 Standards

Nutrition and Wellness - Kansas Human Services Cluster - Course: #08057

Other Kansas CTE sets

CIP Codes: FCCS: 19.0799; Health: 51.9999Restaurant12.0504; Travel: 52.0901

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    CIP Codes: FCCS: 19.0799; Health: 51.9999Restaurant12.0504; Travel: 52.0901

COMPREHENSIVE STANDARD: 7.0 Demonstrate nutrition, health and wellness practices that enhance individual and family well-being/FCS9.0 & FCS14.0

  • A

    Benchmark: 7.1 Analyze factors that influence wellness across the life span7.1

    1. 1

      Identify the interrelationship of the three sides of the wellness triangle.7.1.1

    2. 2

      Analyze the relationship of the physical, emotional, social and intellectual components of individual and family wellness.7.1.2

    3. 3

      Compare and contrast nutritional and wellness challenges across the lifespan for individuals and families.7.1.3

    4. 4

      Examine the impact of family culture, socio economic and local to global conditions on wellness practices (e.g. local sourcing, food availability, imported foods, etc).7.1.4

    5. 5

      Analyze the effects of social and cultural views on body image. 7.1.5

    6. 6

      Identify risky behaviors that affect health and wellness.7.1.6

    7. 7

      Analyze data related to health and wellness to determine reliable and unreliable sources of nutrition, health and wellness information.7.1.7

    8. 8

      Identify legislation, regulations and public policies related to personal wellness (i.e. health care, food inspection, labeling laws, bringing eating at home, and requirements for insurance).7.1.8

    9. 9

      Summarize information about procuring and maintaining health care across the lifespan.7.1.9

    10. 10

      Analyze options for creating sustainable wellness practices (i.e. water conservation, walking outside vs a treadmill). 7.1.10

  • B

    Benchmark: 7.2 Demonstrate good nutrition, sound food preparation and selection to enhance healthy behaviors7.2

    1. 1

      Analyze the impact of nutrients on health, appearance and peak performance.7.2.1

    2. 2

      Identify the effects of diet fads, food addictions, and eating disorders on wellness.7.2.2

    3. 3

      Compare and contrast food deficiencies and toxicities on mental and physical health (e.g. dementia, potassium/water deficiency).7.2.3

    4. 4

      Analyze impact of food decisions on social wellness (e.g. aging, family table).7.2.4

    5. 5

      Apply dietary guidelines in meal planning/food decisions to meet nutritional needs across the life plan (e.g. special diets, age specific considerations, seasonal foods).7.2.5

    6. 6

      Analyze the relationship between knowing how to cook for prevention of diseases, and/or improvement of health conditions (i.e. obesity prevention, high blood pressure).7.2.6

    7. 7

      Demonstrate various cooking methods that increase nutritional value (i.e. broiling/steaming/baking vs frying, fresh vs frozen, food preservation to enhance healthier foods vs purchase pre-made foods with additives to increase shelf life).7.2.7

    8. 8

      Practice food innovation, food preparation and sanitation skills to modify foods for improvement of health value (i.e. lower sodium, lower fat content, lower kcals, increase nutritional value of foods and/or other scenarios). 7.2.8

  • C

    Benchmark: 7.3 Examine physical activity and how it relates to health and wellness.7.3

    1. 1

      Identify the positive benefits of physical activity across the lifespan.7.3.1

    2. 2

      Explain the relationship between nutrition, physical activity and wellness.7.3.2

    3. 3

      Implement and monitor a personal health plan, including nutrition and diet, wellness and fitness components.7.3.3

  • D

    Benchmark: 7.4 Examine the components of social and mental wellness.7.4

    1. 1

      Analyze mental health factors that influence social health.7.4.1

    2. 2

      Compare and contrast impact of stress on social interaction, physical health and mental wellness. 7.4.2

    3. 3

      Identify agencies and resources to address issues and assist those with health conditions (i.e. mental health, social health, physical health, and emotional health).7.4.3

    4. 4

      Identify the warning signs of individuals at risk of mental health conditions.7.4.4

    5. 5

      Determine the components of positive relationships in both social and family settings.7.4.5

    6. 6

      Analyze influences on health decisions, including technology and the media (i.e. online medical websites, advertising, social media).7.4.6

    7. 7

      Identify coping strategies to manage life issues.7.4.7

  • E

    Benchmark: 7.5 Enhance career readiness through practicing appropriate skills in nutrition and wellness career applications. 7.5

    1. 1

      Demonstrate collaborative skills to address health and wellness concerns.7.5.1

    2. 2

      Practice effective communication skills when sharing information about healthy living practices7.5.2

    3. 3

      Enhance development of process skills across all contexts (i.e. critical thinking, creativity, goal setting, problem solving, decision making, leadership, management, cooperation).7.5.3

    4. 4

      Determine how science and technological advances are influencing the availability, safety and nutritional value of foods.7.5.4

    5. 5

      Apply thinking and practical problem solving strategies to promote prevention of health and wellness issues.7.5.5

    6. 6

      Create and share nutrition, health and/or wellness information using multiple modes of technology to advocate for good nutrition, health and/or wellness decisions. 7.5.6

    7. 7

      Summarize education, training, certifications and responsibilities of individuals engaged in nutrition, prevention health and wellness related careers (e.g. advocates, prevention education, intervention resource conduit).7.5.7

    8. 8

      Analyze benefits of professional organizations to the nutrition, prevention health and wellness professional.7.5.8

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VOCATIONALTRAINING

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