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Topic: Nutrition and diet 

Family/Consumer Sciences

 Standard 12.  Understand how knowledge and skills related to nutrition and food affect the well-being of individuals, families, and society
  Level IV (Grade 9-12)
   Benchmark 2.Understands basic nutritional needs and dietary practices (e.g., understands classifications, sources, and functions of nutrients; understands how nutritional needs vary throughout the life cycle and in relation to illness and disease)
    Knowledge/skill statements
     1.Understands basic nutritional needs
     2.Understands basic dietary practices
     3.Understands classifications, sources, and functions of nutrients
     4.Understands how nutritional needs vary throughout the life cycle
     5.Understands how nutritional needs vary in relation to illness and disease
   Benchmark 7.Understands alternative meal plans for persons with special nutritional needs (e.g., diabetic, pregnant, teen, convalescent, athlete)
    Knowledge/skill statements
     1.Understands alternative meal plans for diabetics
     2.Understands alternative meal plans for pregnant women
     3.Understands alternative meal plans for teens
     4.Understands alternative meal plans for convalescents
     5.Understands alternative meal plans for athletes
   Benchmark 11.Understands the effects of scientific and technical advances on meeting nutritional needs (e.g., effects on food selection, preparation, and home storage of food; effects on the nutrient content, availability, and safety of foods; effects on food processing, storage, product development, and distribution)
    Knowledge/skill statements
     1.Understands the effects of scientific advances on meeting nutritional needs
     2.Understands the effects of technical advances on meeting nutritional needs
     3.Understands the effects of scientific and technical advances on food selection, preparation, and home storage of food
     4.Understands the effects of scientific and technical advances on the nutrient content, availability, and safety of foods
     5.Understands the effects of scientific and technical advances on food processing, storage, product development, and distribution
   Benchmark 12.Knows community resources available for helping those with dietary needs
    Knowledge/skill statements
     1.Knows that community resources are available to help those with dietary needs
 Standard 13.  Understand important concepts and skills related to careers in food production and services
  Level IV (Grade 9-12)
   Benchmark 1.Understands basic dietary guidelines and how nutrition is affected by food preparation
    Knowledge/skill statements
     1.Understands basic dietary guidelines
     2.Understands how nutrition is affected by food preparation
 Standard 14.  Understand important concepts and skills related to careers in the food science, dietetics, and nutrition industries
  Level IV (Grade 9-12)
   Benchmark 1.Knows factors to be considered for food and meal planning (e.g., nutritional principles, specialized dietary requirements)
    Knowledge/skill statements
     1.Knows nutritional guidelines to be considered for food and meal planning
     2.Knows specialized dietary requirements to be considered for food and meal planning
   Benchmark 3.Knows the nutrient requirements for individuals and families of diverse cultures and religions across the life span
    Knowledge/skill statements
     1.Knows the nutrient requirements for individuals of diverse cultures across the life span
     2.Knows the nutrient requirements for individuals of diverse religions across the life span
     3.Knows the nutrient requirements for families of diverse cultures across the life span
     4.Knows the nutrient requirements for families of diverse religions across the life span
   Benchmark 5.Understands various dietary guidelines and food guides and their use in planning a healthy diet (e.g., food pyramid, recommended daily allowances)
    Knowledge/skill statements
     1.Understands various dietary guidelines
     2.Understands various food guides
     3.Understands the use of various dietary guidelines in planning a healthy diet
     4.Understands the use of various food guides in planning a healthy diet
     5.Understands the food pyramid
     6.Understands how the food pyramid can be used in planning a healthy diet
     7.Understands recommended daily allowances
     8.Understands how recommended daily allowances can be used in planning a healthy diet
   Benchmark 7.Understands basic functions related to nutritional therapy (e.g., nutritional screening, menu selection, individual instruction on nutrition for health maintenance and disease prevention)
    Knowledge/skill statements
     1.Understands nutritional screening as it relates to nutritional therapy
     2.Understands menu selection as it relates to nutritional therapy
     3.Understands individual instruction on nutrition for health maintenance and disease prevention
   Benchmark 8.Understands food supply, distribution, and nutrition from a global perspective (e.g., the economic factors that influence the food chain, pricing, and choices; technological, ecological, and sociological factors affecting the world food supply)
    Knowledge/skill statements
     1.Understands food supply from a global perspective
     2.Understands food distribution from a global perspective
     3.Understands nutrition from a global perspective
     4.Understands the economic factors that influence the food chain, pricing, and choices

Health

 Standard 6.  Understands essential concepts about nutrition and diet
  Level Pre-K (Grade Pre-K)
   Benchmark 1.Knows that some foods are more nutritious than others
    Knowledge/skill statements
     1.Knows foods that are nutritious
     2.Knows foods that are unhealthy
  Level I (Grade K-2)
   Benchmark 1.Classifies foods and food combinations according to the food groups
    Knowledge/skill statements
     1.Classifies foods according to the food groups
     2.Classifies food combinations according to the food groups
     3.Knows the basic food groups
  Level II (Grade 3-5)
   Benchmark 1.Knows the nutritional value of different foods
    Knowledge/skill statements
     1.Knows that different foods have different nutritional values
   Benchmark 2.Knows healthy eating practices (e.g., eating a nutritious breakfast, eating a variety of foods, eating nutritious meals and snacks at regular intervals to satisfy individual energy and growth needs)
    Knowledge/skill statements
     1.Knows that eating a nutritious breakfast is a healthy eating practice
     2.Knows that eating a variety of foods is a healthy eating practice
     3.Knows that eating nutritious meals at regular intervals, to satisfy individual energy and growth needs, is a healthy eating practice
     4.Knows that eating nutritious snacks at regular intervals, to satisfy individual energy and growth needs, is a healthy eating practice
   Benchmark 3.Knows factors that influence food choices (e.g., activity level, peers, culture, religion, advertising, time, age, health, money/economics, convenience, environment, status, personal experience)
    Knowledge/skill statements
     1.Knows that activity level is a factor that influences one’s choice in food
     2.Knows that peers are a factor that influences one’s choice in food
     3.Knows that culture is a factor that influences one’s choice in food
     4.Knows that religion is a factor that influences one’s choice in food
     5.Knows that advertising is a factor that influences one’s choice in food
     6.Knows that time constraints are factors that influence one’s choice in food
     7.Knows that age is a factor that influences one’s choice in food
     8.Knows that overall health is a factor that influences one’s choice in food
     9.Knows that money and economics are factors that influences one’s choice in food
     10.Knows that convenience is a factor that influences one’s choice in food
     11.Knows that one’s environment is a factor that influences one’s choice in food
     12.Knows that status is a factor that influences one’s choice in food
     13.Knows that personal experience is a factor that influences one’s choice in food
   Benchmark 4.Knows how food-preparation methods and food-handling practices affect the safety and nutrient quality of foods
    Knowledge/skill statements
     1.Knows how food-preparation methods affect the safety of foods
     2.Knows how food-preparation methods affect the nutrient quality of foods
     3.Knows how food-handling practices affect the safety of foods
     4.Knows how food-handling practices affect the nutrient quality of foods
  Level III (Grade 6-8)
   Benchmark 1.Understands how eating properly can help to reduce health risks (in terms of anemia, dental health, osteoporosis, heart disease, cancer, malnutrition)
    Knowledge/skill statements
     1.Understands how eating properly can help to reduce the risk of anemia
     2.Understands how eating properly can help to reduce the risk of dental disease
     3.Understands how eating properly can help to reduce the risk of osteoporosis
     4.Understands how eating properly can help to reduce the risk of heart disease
     5.Understands how eating properly can help to reduce the risk of cancer
     6.Understands how eating properly can help to reduce the risk of malnutrition
   Benchmark 2.Knows appropriate methods to maintain, lose, or gain weight according to individual needs and scientific research
    Knowledge/skill statements
     1.Knows appropriate methods to maintain weight according to individual needs and scientific research
     2.Knows appropriate methods to lose weight according to individual needs and scientific research
     3.Knows appropriate methods to gain weight according to individual needs and scientific research
   Benchmark 3.Knows eating disorders that affect health adversely (e.g., anorexia, overeating, bulimia)
    Knowledge/skill statements
     1.Knows that anorexia affects the health adversely
     2.Knows that overeating affects the health adversely
     3.Knows that bulimia affects the health adversely
  Level IV (Grade 9-12)
   Benchmark 1.Understands how nutrient and energy needs vary in relation to gender, activity level, and stage of life cycle
    Knowledge/skill statements
     1.Understands how nutrient needs vary in relation to gender
     2.Understands how nutrient needs vary in relation activity level
     3.Understands how nutrient needs vary in relation to particular stages of the life cycle
     4.Understands how energy needs vary in relation to gender
     5.Understands how energy needs vary in relation activity level
     6.Understands how energy needs vary in relation to particular stages of the life cycle
   Benchmark 2.Understands the reliability and validity of various sources of food and nutrition information (e.g., dietary supplements, diet aids, fad diets, food labels)
    Knowledge/skill statements
     1.Understands the reliability of various sources of food information
     2.Understands the validity of various sources of food information
     3.Understands the reliability of various sources of nutrition information
     4.Understands the validity of various sources of nutrition information
     5.Understands the reliability of dietary supplements
     6.Understands the validity of dietary supplements
     7.Understands the reliability of diet aids
     8.Understands the validity of diet aids
     9.Understands the reliability of fad diets
     10.Understands the validity of fad diets
     11.Understands the reliability of food labels
     12.Understands the validity of food labels
   Benchmark 3.Understands the role of food additives and their relationship to health
    Knowledge/skill statements
     1.Understands the purpose of food additives
     2.Understands the relationship of food additives to health
 Standard 7.  Knows how to maintain and promote personal health
  Level III (Grade 6-8)
   Benchmark 3.Knows strategies and skills that are used to attain personal health goals (e.g., maintaining an exercise program, making healthy food choices)
    Knowledge/skill statements
     4.Knows that making healthy food choices can be useful in attaining personal health goals
  Level IV (Grade 9-12)
   Benchmark 1.Knows how personal behaviors relate to health and well-being and how these behaviors can be modified if necessary to promote achievement of health goals throughout life (e.g., following a personal nutrition plan to reduce the risk of disease, periodically self-assessing physical fitness)
    Knowledge/skill statements
     3.Knows that following a personal nutrition plan can reduce the risk of disease
 Standard 8.  Knows essential concepts about the prevention and control of disease
  Level II (Grade 3-5)
   Benchmark 1.Knows ways in which a person can prevent or reduce the risk of disease and disability (e.g., practicing good personal hygiene, making healthy food choices, acknowledging the importance of immunizations, cooperating in regular health screenings)
    Knowledge/skill statements
     7.Knows that making healthy food choices can prevent disease
     8.Knows that making healthy food choices can reduce the risk of disease
     13.Knows that making healthy food choices can prevent disability
     14.Knows that making healthy food choices can reduce the risk of disability
 Standard 10.  Understands the fundamental concepts of growth and development
  Level IV (Grade 9-12)
   Benchmark 3.Knows sound health practices in the prenatal period that are important to the health of the fetus and young child (e.g., diet, refraining from cigarette smoking or use of alcohol or other drugs)
    Knowledge/skill statements
     3.Knows that diet practices during the prenatal period are important to the health of the fetus
     4.Knows that diet practices during the prenatal period are important to the health of the young child

Health Education

 Standard 11.  Knows health risk factors and techniques to manage and reduce those risks
  Level IV (Grade 9-12)
   Benchmark 3.Knows how to make positive health decisions related to injury, tobacco, nutrition, physical activity, sexuality, and alcohol and other drugs
    Knowledge/skill statements
     3.Knows how to make positive health decisions related to nutrition