Nutrition and Food Science 3 Grade Levels 10-12 TEKS Manager Credit: (1/2) Place a check ( a ) in each column to show 6 weeks TEKS taught. TEKS 1 st 6 wks 2 nd 6 wks 3 rd 6 wks (b) Introduction. Principles of food science, technology, and nutrition are interdependent with growth, development, health, and wellness.
Individuals utilize these principles to make informed choices, promote good health, and pursue careers related to food science, technology, and nutrition. (c) Knowledge and skills. (A) define commonly used terms related to nutrition, health, and wellness; (B) identify the nutrients, their functions, and food sources; (C) compare the nutritive value of various foods; (D) describe effects of nutritional intake on health, appearance, effective job performance, and personal life; and (1) Principles of nutrition .
The student utilizes information about the basic principles of nutrition to promote healthy food choices. The student is expected to: (E) explain the relationship of activity levels and calorie intake to health and wellness, including weight management. (A) outline strategies for prevention, treatment, and management of diet-related diseases and eating disorders; (B) explain the relationship of nutrition and stress; (C) summarize local, state, and federal legislation and policies pertaining to nutrition ... more. less.
and health; (D) assess long-term effects of food choices; and (2) Principles of nutrition .<br><br> The student determines the relationship of nutrition to individual and family health. The student is expected to: (E) discuss food allergies and intolerances. (A) explain the food pyramid and various dietary guidelines; (B) compare recommended dietary allowances (RDA) throughout the life cycle; (C) set goals for good eating habits; and (3) Nutritionally-balanced diets .<br><br> The student utilizes various dietary guidelines in making wise food choices. The student is expected to: (D) apply dietary guidelines to meet nutritional needs throughout the life cycle. TEKS 1 st 6 wks 2 nd 6 wks 3 rd 6 wks (A) analyze the reliability of nutrition information; (B) evaluate nutritive supplements; (C) assess nutritional needs of persons at various activity levels; (D) use available technology to compare personal food intake to recommended guidelines; (E) interpret nutrition assessment data from available technology; and (4) Nutritionally-balanced diets .<br><br> The student analyzes nutritional adequacy of selected diets utilizing available technology. The student is expected to: (F) utilize decision-making skills to improve eating habits, exercise, and management of optimum weight. (A) identify ways food satisfies psychological and social needs; (B) discuss the role peer pressure and media play in food selections; (C) describe family eating patterns; (D) compare past, current, and future family eating patterns; (E) determine environmental influences on food choices; (F) propose ways nutritional needs may be met by individuals in self-care, including children, older adults, and persons with special needs; and (5) Influences on food choices .<br><br> The student evaluates influences on food choices. The student is expected to: (G) evaluate the most efficient use of fast foods and convenience foods as nutrition sources. (A) analyze food customs of the community; (B) explain the integral role food plays in family traditions, special occasions, religious events, and holiday celebrations; (C) adjust traditional recipes to improve nutritional quality; and (6) Influences on food choices .<br><br> The student exhibits an awareness of the variety of food choices available in our multicultural society. The student is expected to: (D) determine the effects of regional agriculture and technology on food choices. (A) describe a variety of consumer food- buying strategies; (B) analyze the influence of advertising on consumer buying; (C) read and interpret food labels; (D) relate the effects of work space, tools, equipment, and technology on food preparation; (E) determine ways family members assuming multiple roles can apply food management skills; (F) analyze food costs and budgeting needs; (G) design a variety of daily menus; and (7) Food management skills .<br><br> The student applies management principles in meeting nutritional needs. The student is expected to: (H) determine how technological advancements have impacted the nutritional value of foods. TEKS 1 st 6 wks 2 nd 6 wks 3 rd 6 wks (A) identify potential safety and sanitation hazards; (B) demonstrate safe and sanitary practices in the use, care, and storage of tools and equipment; (C) describe food storage principles; and (8) Food management skills .<br><br> The student demonstrates safety and sanitation procedures. The student is expected to: (D) demonstrate safety and sanitation practices when handling, storing, preparing, and serving food. (A) demonstrate skills and procedures in applying principles of food preparation; (B) prepare nutritious foods appropriate for individuals, families, and small groups; (C) practice etiquette, food presentation, and table service appropriate for specific situations; and (9) Food management skills .<br><br> The student prepares and serves nutritious foods. The student is expected to: (D) participate as an effective team member by demonstrating cooperation and responsibility. (A) determine employment and entrepreneurial opportunities and preparation requirements for careers in the nutrition and the food industry; (B) compare personal characteristics to those needed for careers in nutrition and the food industry; and (10) Career preparation .<br><br> The student determines opportunities and preparation requirements for careers in nutrition and the food industry. The student is expected to: (C) propose short-term and long-term career goals. (A) describe management practices facilitating individuals assuming multiple family, community, and wage-earner roles; (B) practice positive human-relations skills; (C) demonstrate effective verbal, nonverbal, written, and electronic communication skills; (D) demonstrate effective techniques to secure, maintain, and terminate employment; (E) identify ethical practices in the workplace; and (11) Career preparation .<br><br> The student exhibits employability skills. The student is expected to: (F) practice problem solving using leadership and teamwork skills. (A) determine home and business applications of knowledge and skills developed in the study of nutrition and food science; and (12) Career preparation .<br><br> The student completes a supervised career-connections experience applying knowledge and skills developed in the study of nutrition and food science. The student is expected to: (B) utilize a career-connections experience to demonstrate occupational applications of competencies developed in the study of nutrition and food science. © PISD D of C 3 CTE 2007<br><br>