Common Planner
K–12 Standards

Food and Nutrition 2 (2023)

Other South Carolina CTE sets

NUTRITIONFN2A

  • 1

    Analyze factors that influence nutrition and wellness across the lifespan. FN2A1

    1. 1

      Engage: Identify personal dietary needs across the lifespan. FN2A1.1

    2. 2

      Explore: Investigate strategies that address the health and nutritional recommendations for individuals and families, including those with special needs. FN2A1.2

    3. 3

      Explain: Analyze the effects of food and fad diets, food addictions, and eating disorders on wellness.FN2A1.3

    4. 4

      Extend: Demonstrate ability to select, store, prepare, and serve nutritious foods. FN2A1.4

    5. 5

      Evaluate: Design meals in accordance with the USDA Dietary Guidelines. FN2A1.5

SAFETY AND SANITATIONFN2B

  • 1

    Evaluate safety and sanitation procedures. FN2B1

    1. 1

      Engage: Summarize procedures that promote safety during food preparation. FN2B1.1

    2. 2

      Explore: Apply risk management procedures to food safety and sanitation. FN2B1.2

    3. 3

      Explain: Explain the role of government agencies in regulating practices to keep the food supply safe. FN2B1.3

    4. 4

      Extend: Analyze appropriate ways to receive, prepare, and store food safely. FN2B1.4

    5. 5

      Evaluate: Evaluate work environment safety practices. FN2B1.5

ETIQUETTE AND TABLE SETTINGFN2C

  • 1

    Evaluate etiquette and table setting techniques for various occasions.  FN2C1

    1. 1

      Engage: Identify appropriate etiquette and table setting techniques across cultures. FN2C1.1

    2. 2

      Explore: Demonstrate table manners, including the use of personal electronic devices for a variety of dining experiences.FN2C1.2

    3. 3

      Explain: Explain appropriate etiquette for a variety of formal and informal occasions, including professional functions.FN2C1.3

    4. 4

      Extend: Analyze proper communication techniques for expressing dining complaints, compliments, and gratitude for a variety of dining experiences. FN2C1.4

    5. 5

      Evaluate: Evaluate event planning etiquette and considerations for entertaining others. FN2C1.5

CONSUMER DECISIONS FN2D

  • 1

    Analyze factors that affect consumer purchases. FN2D1

    1. 1

      Engage: Identify factors that influence consumer decisions. (e.g. location, store atmosphere, budget, cultural preferences, special diets, distribution issues) FN2D1.1

    2. 2

      Explore: Explain food-packaging requirements including nutrition information, claims, ingredient list, distributor, and product dates and codes. FN2D1.2

    3. 3

      Explain: Demonstrate comparison shopping techniques to determine what to buy, where to buy, and the unit price.FN2D1.3

    4. 4

      Extend: Analyze government and community food assistance programs. FN2D1.4

    5. 5

      Evaluate: Evaluate marketing techniques that influence consumer decisions. FN2D1.5

PREPARATIONFN2E

  • 1

    Demonstrate advanced techniques in food preparation. FN2E1

    1. 1

      Engage: Explain how cooking methods affect nutritional value.FN2E1.1

    2. 2

      Explore: Compare food preparation techniques of different customs and cultures. FN2E1.2

    3. 3

      Explain: Apply advanced principles of food handling and preparation. FN2E1.3

    4. 4

      Extend: Demonstrate advanced techniques in food preparation. FN2E1.4

    5. 5

      Evaluate: Evaluate food products for taste, texture, and presentation. FN2E1.5

CAREER PATHWAYS AND PROFESSIONALISM FN2F

  • 1

    Evaluate career pathways and preparation requirements for careers in food and nutrition industries.FN2F1

    1. 1

      Engage: Investigate career pathways in food and nutrition industries.FN2F1.1

    2. 2

      Explore: Summarize education and training requirements for career pathways in food and nutrition industries. FN2F1.2

    3. 3

      Explain: Explain workplace readiness skills and knowledge for professional employment.FN2F1.3

    4. 4

      Extend: Analyze the correlation between food and nutrition career pathways and local, state, national and global economies. FN2F1.4

    5. 5

      Evaluate: Create an employment portfolio to communicate food career pathways knowledge and skills. FN2F1.5

Frequently asked questions

What grade levels do these standards cover?
Grade 9, Grade 10, Grade 11, and Grade 12
Where can I read the official document?
FOODS AND NUTRITION 2

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