Concentration Food and Nutrition Course Descriptions and Outline Continued
Home Economics Careers and Technology
California Department of Education
Concentration Food and Nutrition Course Descriptions and Outline
Concentration Food and Nutrition is a Consumer and Family Studies (CFS) course for students in the 10th, 11th and 12th grades. It is designed to follow the CFS Comprehensive Core/Life Management I foundation course as part of a coherent sequence of courses for the Food Service and Hospitality career pathway or the Food Science, Dietetics, and Nutrition career pathway.
Provided below are the following: the CBEDS code and definition; a course description for use with administrators, school boards, business and industry partners and parents; a course description for use in a student handbook; and a standards-based outline of the Concentration Food and Nutrition course.
CONCENTRATION FOOD AND NUTRITION COURSE DESCRIPTIONS
CBEDS 4361: Food and Nutrition
This concentration course expands on the comprehensive core and prepares students to understand the scientific principles of nutrition, the relationship of nutrition to health and well-being, and careers related to food and nutrition. Instruction includes nutrition and health, safety and emergencies, food safety and sanitation, meal management, food preparation, food purchasing, food in culture, the science of food and nutrition, food costs and production, and food technology. This course provides a solid background for a wide range of careers food science, dietetics and nutrition, as well as food service and hospitality.
Course Description for Use with Administrators, School Boards, Business and Industry Partners, and Parents:
Concentration Food and Nutrition
Consumer and Family Studies (CFS)
Grades 10-12
Prerequisite: CFS Introductory Comprehensive Core I/Life Management I
The Concentration Food and Nutrition course is the second in a three-course sequence taught at the high school level. The prerequisite foundation course is CFS Comprehensive Core I/Life Management I. Students enrolled in Concentration Food and Nutrition gain background knowledge for careers in food service and hospitality or food science, dietetics and nutrition. Topics include: Nutrition, health and fitness; food safety and sanitation; food purchasing; food preparation techniques; meal service and etiquette; food and culture; the science of food and nutrition; food production and technology; and facilities and equipment. Based on the Home Economics Careers and Technology (HECT) Model Curriculum Standards found in the California Career Technical Education Model Curriculum Standards, Grades Seven Through Twelve document under Standard 10: “Technical Knowledge and Skills” for the Hospitality, Tourism, and Recreation Industry Sector*, this course provides rigorous, standards-driven instruction and assessment, integrates academic and career-technical concepts through Foundation Standards, and contributes significantly to students’ academic achievement.
Course Description for Students:
Concentration Food and Nutrition
Consumer and Family Studies (CFS)
Grades 10-12
Prerequisite: CFS Introductory Comprehensive Core I/Life Management I
Although you’ve had years of experience eating food, do you really know enough about food and nutrition? This course will help you understand how to be healthy now and in the future through nutritional knowledge and choices. Learn food preparation techniques, kitchen equipment and design, meal service and etiquette, health and fitness, budgeting, and about careers related to the food service and hospitality or food science industry. Gain leadership and career skills, participate in school and community projects, and earn recognition and scholarships through FHA-HERO. If you like food and feeling healthy, you’ll like this course!
*Refer to the Home Economics Careers and Technology Education (HECT) Consumer and Family Studies Standards Implementation Resource Guide, Grades 7-12 for the standards detail.
Note: If this course has been approved for articulation or credit with a community college, California State University,
or University of California, a statement should be included under each course description. If this course has been approved to meet UC/CSU “a-g” entrance requirements, a statement should be included under each course description.
Consumer and Family Studies
CONCENTRATION FOOD AND NUTRITION COURSE OUTLINE
(Refer to the legend at the end of the document)
Standards and Standards Subcomponents
Program Content CFS Standards Detail
I. Nutrition and Health HTR-F10.1
A. Major Nutrients HTR-F10.1.1
1. Functions
2. Sources
3. Relationship to Good Health
B. Daily Nutritional Needs HTR-F10.1.2
1. The USDA MyPyramid
2. Age, Gender, and Physical Activity Considerations
3. Comparisons with Average Needs for Each Food Group
C. Design or Modification of Diets HTR-F10.1.3
1. Dietary Needs during the Stages of the Life Cycle
2. Evaluation of Individual Diets
a. Nutritional Needs
b. Food Choices
c. Food Habits
3. Diet Analysis and Planning
D. Food-Related Illnesses HTR-F10.1.4
1. Types of Food-Related Illnesses
2. Strategies for Prevention and Treatment
E. The Body’s Use of Food HTR-F10.1.6
1. The Digestion Process
2. Absorption of Nutrients
3. Metabolism
4. Effects of Medications, Alcohol, and Drugs
F. Sources and Comparison of Nutritional Information HTR-F10.1.5
1. Label Information
2. Terminology on Food Products
3. Various Media
4. Public and Private Agencies
G. Comparison and Evaluation of Dietary Programs and Information HTR-F10.1.7
1. Weight Control
2. Nutrition
II. Food Safety and Sanitation HTR-F10.2
A. Food-borne Illnesses and Food Spoilage HTR-F10.2.1
1. Types of Organisms
2. Sources of Contamination
3. Conditions Required for Growth of Organisms
B. Safe and Sanitary Practices and Techniques
1. Food Preparation HTR-F10.2.2
2. Food Service HTR-F10.2.2
3. Food Storage HTR-F10.2.3
C. Local, Regional, and National Food Safety HTR-F10.2.4
1. Responsibilities of Government Agencies
2. Analysis of Agency and Media Information
a. Food Safety Regulations
b. Nutrition
c. Environmental Issues
III. Food Purchasing HTR-F10.3
A. Meal Management and Conservation Techniques HTR-F10.3.1
1. Time
2. Energy
3. Resources
B. Comparison of Food Label Information HTR-F10.3.2
1. Serving Size
2. Number of Servings
3. Calories per Serving
4. Ingredients
5. Nutritional Value
C. Comparison of Food Products HTR-F10.3.3
1. Food Quality
2. Type of Product
3. Brand
4. Number of Servings
5. Unit Price
6. Expiration Date
D. Application of Consumer and Decision-Making Skills HTR-F10.3.4
1. Food Selection
2. Food Purchasing
E. Commercially- and Home-Prepared Food and Meals HTR-F10.3.5
1. Cost
2. Nutritional Value
3. Food Quality
4. Time
5. Energy
F. Food Budgets for Individuals and Families HTR-F10.3.6
1. Income
2. Nutritional Needs
3. Stages in the Life Cycle
G. Comparison of Local Food Outlets HTR-F10.3.7
1. Cost
2. Convenience
3. Services Provided
4. Variety of Selections
IV. Food Preparation HTR-F10.3
A. Interpreting Standardized Recipes
1. Food Preparation Terminology HTR-F10.3.8
2. Properties and Functions of Ingredients HTR-F10.3.9
3. Ingredient Substitutions HTR-F10.3.9
B. Measurement Equipment and Techniques
1. Dry and Liquid Measurements HTR-F10.3.10
2. Converting Volume and Weight Measurements HTR-F10.3.10
3. Increasing and Decreasing Yields HTR-F10.3.13
C. Food Preparation Techniques and Skills HTR-F10.3.11
1. Preservation of Nutrients
2. Enhancement of Flavor and Appearance
3. Techniques that Affect Health
D. Planning, Preparing, and Serving Meals HTR-F10.3.12
1. Use of Time, Energy, and Resources
2. Contrasts in Flavors, Textures, and Temperatures
3 Aesthetically Pleasing and Nutritious Meals
E. Current Trends in Food Preparation HTR-F10.3.14
V. Food Culture and Etiquette HTR-F10.4
A. Table Manners and Etiquette HTR-F10.4.1
B. Table Setting HTR-F10.4.2
1. Basic Table Setting Techniques
2. Meal Service Styles
C. Differences Affecting Food Preparation and Service
1. Regions in the U.S. HTR-F10.4.3
2. Various Cultures HTR-F10.4.4
a. Food Preparation Techniques
b. Table Settings
c. Meal Etiquette
d. Food Habits
e. Traditions
D. Influences on Food Choices and Habits HTR-F10.4.5
1. Culture
2. Geographic Region
3. Socioeconomic Status
VI. The Science of Food and Nutrition HTR-F10.5
A. Physical and Chemical Processes during Food Preparation HTR-F10.5.1
B. Effects of Cooking Methods and Ingredient Substitutions HTR-F10.5.1
1. Food Products
2. Nutritional Value
C. Nutrient Content and Density of Food HTR-F10.5.2
D. Application of Scientific Principles and Methods
1. Food Preparation HTR-F10.5.3
2. Tests of Food Science Principles HTR-F10.5.8
3. Development of New Food Products HTR-F10.5.8
E. Biochemical Processes HTR-F10.5.4
1. The Chemical Elements in Nutrition
2. Types of Biochemical Processes
3. Processes Enabling the Body to Use Food
F. Nutritional Research Studies HTR-F10.5.5
1. Types of Studies and Data
2. Use of Data to Evaluate Nutrition and Diet Information
G. Food and Food Sensory Evaluations HTR-F10.5.6
1. Sensory Characteristics of Food
2. Relationship to Food and Food Sensory Evaluations
a. Acid and Alkaline Bases
b. States of Matter
c. Use of Energy
H. Chemicals and Additives in Food HTR-F10.5.7
1. Functions
2. Effects
VII. Food Production and Technology HTR-F10.6
A. Methods of Preserving Food HTR-F10.6.1
1. Freezing
2. Drying
3. Canning
4. Dehydrating
5. Cold Storage
6. Chemical Preservation
7. Irradiation
B. Technological Advances HTR-F10.6.2
1. Food Production
2. Food Processing
3. Food Distribution
4. Effects on Food Quality, Availability, and Cost
C. Current and Emerging Food Technologies HTR-F10.6.3
1. Health Issues
2. Safety Issues
3. Environmental Issues
D. Food Production and Processing in the World Marketplace
1. Quality Assurance Procedures HTR-F10.6.4
2. Food Production and Processing Techniques HTR-F10.6.5
3. Safety Standards HTR-F10.6.5
4. Distribution Methods HTR-F10.6.5
VIII. Facilities and Equipment HTR-F10.7
A. Accidents Related to Facilities and Equipment HTR-F10.7.1
1. Safety Hazards
2. Emergency Procedures
B. The Work Triangle Concept HTR-F10.7.2
1. Kitchen Safety Applications
2. Efficiency Considerations
C. Food Preparation Equipment, Appliances and Surfaces HTR-F10.7.3
1. Sanitation Requirements
2. Safety Features
3. Maintenance
4. Cost
D. Appropriate Practices for Equipment and Appliances HTR-F10.7.4
1. Use
2. Care
3. Storage
.
IX. Personal, Interpersonal, and Communication Skills HTR-F2.0
A. Effects of Personal and Interpersonal Skills and Group Dynamics HTR-F2.0.1
B. Ways to Exhibit Positive Attitudes HTR-F2.0.2
C. Working Effectively With Others HTR-F2.0.3
1. Working Cooperatively
2. Sharing Responsibilities
3. Accepting Supervision
4. Assuming Leadership Roles
D. Effective Working Relationships across Age, Gender, and Cultural HTR-F2.0.4
Groups
E. Effective Nonverbal, Oral, and Written Communication Skills HTR-F2.0.5
1. Appropriate for Various Relationships
2. Appropriate for a Variety of Situations
F. Strengthening Personal and Interpersonal Skills HTR-F2.0.6
1. Planning and Evaluating Ways to Strengthen the Skills
2. Distinguishing Qualities of Effective Leaders
X. Career Awareness HTR-F3.0
A. Home Economics Related Career Pathways HTR-F3.0.1
1. Identification of the Content Areas of Consumer and Family Studies
2. Relationship of the Content Areas to the Home Economics Related
Career Pathways
B. Career Pathway Descriptions HTR-F3.0.2
1. Strategies for Obtaining Employment
2. Ways to Advance in Various Pathways
C. Career Options Related to the Food Science, Dietetics, Nutrition, HTR-F3.0.3
Food Service, Hospitality, Tourism and Recreation Career Pathways
Development and Family Services Career Pathway
1. Benefits
2. Educational Requirements
3. Work Requirements
4. Costs of Preparing for Employment
D. Job Search and Acquisition Skills HTR-F3.0.4
1. Job Applications
2. Resume Writing
3. Career Portfolios
XI. Employability
A. Employability Skills HTR-F3.0.5
1. Expectations of Employers
2. Job-related Responsibilities (F7.2)
B. Professionalism HTR-F3.0.6
1. Positive Work Habits
2. Work Ethics (F8.2)
3. Ethical Behavior (F8.2)
C. Appropriate Dress, Grooming, and Personal Hygiene (7.1) HTR-F3.0.7
D. Effective and Efficient Skills HTR-F3.0.8
1. Supervisor Skills
2. Employee Skills
E. Job Retention and Promotion HTR-F3.0.9
1. Successful Behaviors and Attitudes
2. Ways to Practice the Behaviors and Attitudes
F. Ways to Adapt to Change in the Workplace (F7.3) HTR-F3.0.10
XII. Management of Personal, Family, and Work Responsibilities HTR-F10.15
A. The Management Process HTR-F10.15.1
1. Components of the Management Process
2. Relationship to a Balanced Personal, Family, and Work Life
B. Application of Management Skills HTR-F10.15.2
1. Management Strategies for Home
2. Management Strategies for Work
C. Influences on Balancing Personal, Family, and Work Life HTR-F10.15.3
1. Family Roles and Expectations
2. Workforce Roles and Expectations
D. Use and Effects of Technology HTR-F10.15.4
1. Effects on Personal, Family, and Work Life
2. Use in Managing and Balancing Responsibilities (F4.4)
E. Use of the Decision-making Process
1. Resolution of Stressful Situations and Conflicts HTR-F10.15.5
2. Integration of Personal and Family Needs, Values, and Goals HTR-F10.15.6
XIII. Influences on Individual, Family, and Workplace Decisions HTR-F10.16
A. Effects on Decisions at Each Stage of the Human Life Cycle
1. Ways Individual Decisions Maybe Affected HTR-F10.16.1
2. Ways Family Decisions Are Affected and May Change HTR-F10.16.2
3. Ways Work-Related Factors Influence Decisions HTR-F10.16.3
XIV. Transferability of Consumer and Family Studies Knowledge, Skills,
and Attitudes to Careers HTR-F10.17
A. Transferability of Knowledge and Skills HTR-F10.17.1
1. Advanced Education
2. Careers
3. Entrepreneurship
B. Need and Capacity for Lifelong Learning HTR-F10.17.2
XV. Leadership and Teamwork HTR-F9.0
A. Teamwork, Leadership, and Citizenship HTR-F9.1
1. Characteristics
2. Benefits
B. Roles in the School, Community, and Workplace HTR-F9.1
C. Benefits of Preprofessional Organizations (FHA-HERO) and HTR-F9.2
Competitive Career Development Activities
1. Enhancement of Academic Skills
2. Promotion of Career Choices
3. Contributions to Employability
D. Effective Performance and Goal Attainment HTR-F9.3
1. Ways to Organize and Structure Work
a. Individually
b. Teams
2. Applications to Meetings, Activities, and Projects
E. Conflict Resolution HTR-F9.4
1. Multiple Approaches
2. Appropriateness for Workplace Situations
F. Respectful Interactions with Others HTR-F9.5
1. Individual and Cultural Differences
2. Attitudes and Feelings of Others
Legend
HTR – Hospitality, Tourism, and Recreation Foundation Industry Sector Standards and Standards Detail
Underlined Italicized Standards = Foundation Standards which are followed by the corresponding unbolded Standards Detail for the concentration course
Bolded Standards Detail = Standards Detail taught in the Comprehensive Core I/Life Management I Course that are to be reviewed in this course.
Concentration FN – Revised 01/09
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